Text 20315, 128 rader
Skriven 2009-02-01 18:22:29 av Carol Shenkenberger (26844.cooks)
  Kommentar till text 20159 av Ruth Haffly (1:396/45.28)
Ärende: Cooking habits
======================
    
 >  >  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.
 > 
 >  CS> We dont bother with grains at this time and probably never will.  I am
 >  CS> considering some of the glut of corn on the cob though when the season
 >  CS> hits again.
 > 
 > We get the grains to grind for our own bread making--and soon pasta
 > making.  The sealer is also good, as you say, for extra produce for the
 > freezer and meats.

Mostly we used up the one small roll that came in it and i have to measure
the roll to get more.  It's not a big unit so will take the smaller rolls i
am sure.  Thinking about 10 inch or so and not too fat or it wont close over
it unless we re-roll some on the current cardboard holder ;-).

 >  > 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.
 > 
 >  CS> Lots of peanut issues just now.  Safer to assume any peanut product
 >  CS> has been recalled at the moment.
 > 
 > Pretty much so.  Found out today that the plant in question hadn't had
 > any testing at all last year. Hmmmmmmmm................

Yes, it seems to have been even longer than that though?  They are talking
litigatiation at this stage.  Oh and did you catch that China gave the death
penalty to some involved in the melamine milk thing?

Seems the China export hit is so high, it's affecting the economy there as
many consumers just wont touch 'made in China' foodstuffs anymore so they've
lost a huge export business.

 >  > 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.
 > 
 >  CS> True.  In our case, we may not grind that meat but may end up making
 >  CS> it other ways.  Still, it's gristle free meat.
 > 
 > Next time we'll get a more gristle free cut--or make sure it is before
 > it goes thru the grinder.

Thats the ticket there.  

 > He comes home for lunch most days. True, we don't always have the same
 > thing but it's usually something simple.

Hehehe I've only once worked close enough to do that and didnt very often as
I had a free lunch on the ship and could take a nooner if i didnt go home. 
The nooner won and the food was generally pretty good.

 > We saved some of this leg for a curry.  I asked Steve to bag it "as is"
 > once he cut out the amount I'd asked for.  When I go to use it, I'll
 > make sure it's pretty free of extra fat, gristle, etc. It'll probably be
 > cooked in my cast iron dutch oven.

By now, long et up I bet!

 >  CS> I actually like the idea of farm raised for the economics of it and
 >  CS> fisheries appeal to us.  Catfish in particular works well for *us* as
 >  CS> does tilapia.
 > 
 > Our favorites are flounder and salmon; HI got us eating more of the
 > latter fresh vs canned.

Farm raised salmon seems to be starting but not very advanced as of yet? It
is out there though and we have it.  Just like Steve isnt into pork, we kinda
prefer a greener attitude about fish so tend to the farm raised.  Flavor is
acceptable to us and we know we arent contributing to overfishing ills.

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

Ohh hate me but still havent shopped.  

 > They can be pretty good some times.  Problem there is trying to
 > replicate it later unless you've written down what went into it. (G)

Thats true!

 >  CS> It's a simple one, not worth MM time as it's kinda in there already.
 > 
 >  CS> 3 big peeled potatoes, white with less than idaho skin level, cut 1/3
 >  CS> inch 1.5 cups grated cheese, cabot's chedder
 >  CS> 1 can cream of mushroom soup
 >  CS> 2 cups cubed cooked pork (from the pork roast)
 > 
 >  CS> Potatoes on bottom, cheese, then pork then soup, then rest of the
 >  CS> cheese. It's at 375F right now in a covered cassarole for 1 hour then
 >  CS> will check.
 > 
 > Sounds like it would be pretty good. We've increased our potato eating a
 > bit since we've been back from HI but still go for rice most of the
 > time.  I'm going to start making my own white sauce (with additions)
 > tho, instead of buying the creamed soups; I've got a "base" recipe I'll
 > post that you can make and keep in the fridge.

Ok!  Might work well for us.  Meantime, about to take a break mid-message and
go freezer diving (grin).  Back in a sec not that you'll notice the gap!


Ok, simple and the earlier potato dish was in mind so this isnt all that far
off.  3 largish potatoes (I actually peeled them for once), sliced.  Can of
cream of mushroom soup.  About 30 premade swedish meatballs and something
like 2 cups grated cheese (a fine white by Cabot).  Topped with bacos for
color.  Covered cassarole for 1.5 hours at 350.  The extra time is because
the meatballs are still frozen.  I ran the pepper grinder every few layers of
potatos.

 
 >  > could also make mochi and halpia. (G)
 > 
 >  CS> Halapia?
 > 
 > Probably spelled wrong--the coconut milk "pudding" that is more like
 > knox blox.

Ah yes.  I have powdered cocunut here for making such.  Havent even opened
the box yet.

        xxcarol
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