Text 20108, 117 rader
Skriven 2009-01-26 17:18:35 av Carol Shenkenberger (26629.cooks)
  Kommentar till text 20096 av Ruth Haffly (1:396/45.28)
Ärende: Cooking habits
======================
    
 >  > We usually let ours "age" a bit before using as well. (G) Got a vaccuum
 >  > sealer a while back; found it works best with the name brand bags vs the
 >  > store brand.
 > 
 >  CS> We are new to it.  I like to be 'greener' on plastics in general but
 >  CS> there are times when it's just right for the job.
 > 
 > I think we got ours in fall of 07 so it's not that old either.  You are
 > right; there are certain things it does do so well.  It saves a lot of
 > space in the freezer when we stock up on grains.

We dont bother with grains at this time and probably never will.  I am
considering some of the glut of corn on the cob though when the season hits
again.

 >  > I'm hesitant on eating raw meat meat, no matter where it comes from.
 >  > I've got enough health issues that I don't want to compromise further so
 >  > just stay away from it.
 > 
 >  CS> Sensible for you.  Don however dearly loves raw ground beef and fact
 >  CS> is, I'm rathr partial to a little myself if I know it's been properly
 >  CS> handled.
 > 
 > The proper handling is the key issue there.  With the problems that
 > peanut butter is having over the last couple of years, it makes me glad
 > I hate it. (G) This peanut paste used in energy bars is also having
 > issues.

Lots of peanut issues just now.  Safer to assume any peanut product has been
recalled at the moment.

 >  CS> Naw actually that takes not long at all.  THe manual unit is pretty
 >  CS> sturdy and will chew that down pretty fast.  I'd rather not do 6 lbs
 >  CS> at a shot with it as it is manual, but 1-2 lbs is easy enough.
 > 
 > Steve said he was a bit disappointed on how the Kitchen Aid handled
 > grinding the lamb vs how the old Kitchen Center did.  But, with the
 > latter, he started with lamb that had been ground once before we bought
 > it.  With the KA, he took the meat from the bone and I guess it had more
 > gristle than he really would have liked.  We'll have to find some that's
 > fairly gristle free to try in the KA grinder.

True.  In our case, we may not grind that meat but may end up making it other
ways.  Still, it's gristle free meat.

 >  >  CS> Pretty much lean.  I like to be able to slice it thicker so we get i
 >  >  CS> whole now and cut it down to what we want.
 > 
 >  > But it would take too long for me to eat by myself.
 > 
 >  CS> Naw, we cut it to about 3/4-1 inch thick medallions.  Don's got 2
 >  CS> defrosting for tonight.  That will feed 3 of us easy. I think he wants
 >  CS> me to show him my method which is quite different and more a rare
 >  CS> almost pork (pink still inside).
 > 
 > It would still take a while for me to go thru as Steve still isn't too
 > gung ho on pork.

True, you'd get some 20 meals from a smaller pork loin.  Lunch when he's at
work ;-)  This for us is one of those things we freeze for up to 2 months
before we eat it all.

 >  CS> With a kid still home, the larder doesnt stretch to lamb, but then
 >  CS> again, we have lots of same priced seafoods so it's just a choice we
 > 
 > Yes; we didn't really get into lamb until we got to HI. Then we met a
 > friend of ours from church (retired Army) in the commissary one day; he
 > was getting some lamb chops.  He told us how to fix them; we tried them
 > and a few other ways to use it.  It's still not a big part of our meat

I like lamb, but tend to the stew cut portions.  I've a way of making it in
the cast iron skillets that works well.

 > consumption but it's a nice change.  We're trying to get seafood that's
 > not farm raised so yes, it is about as pricey as the lamb. (This lamb
 > was from Publix, on sale, one of their Greenwise meats--no hormones or
 > antibiotics.)

I actually like the idea of farm raised for the economics of it and fisheries
appeal to us.  Catfish in particular works well for *us* as does tilapia.

 > We'll do our major trip after payday.  Had to get a few things at
 > Brighter Day today; ended up getting a few more than were on the list
 > but saved having to run back up there.

I got lazy and havent shopped.  Made another 'outastuff cookery' today.

It's a simple one, not worth MM time as it's kinda in there already.

3 big peeled potatoes, white with less than idaho skin level, cut 1/3 inch
1.5 cups grated cheese, cabot's chedder
1 can cream of mushroom soup
2 cups cubed cooked pork (from the pork roast)

Potatoes on bottom, cheese, then pork then soup, then rest of the cheese. 
It's at 375F right now in a covered cassarole for 1 hour then will check.

 >  > If you host the picnic, it'll be a no brainer. I'll do the chicken long
 >  > rice.
 > 
 >  CS> Oh!  I never did master that one.  I have some recipes for it though.
 >  CS> It's a very simple delight, very much up my alley in tastes.  I could
 >  CS> make a
 >  CS> red-roasted pork to match it (for us vegetarians) with a small hunk of
 >  CS> about 2 lbs or so.

 > Sounds good.  Steve can actually do a good Kalua pork, even tho he
 > doesn't care for it.  Maybe if we can find one like Janis got.....  We
 > could also make mochi and halpia. (G)

Halapia?  

Chicken long rice = good eats ;-)
            xxcarol
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