Text 20372, 146 rader
Skriven 2009-02-02 16:11:08 av Ruth Haffly (1:396/45.28)
  Kommentar till text 20315 av Carol Shenkenberger (26844.cooks)
Ärende: Cooking habits                                           [1]
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Hi Carol,

 > 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.

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

Re-roll if you need to but the make your own size bags are a good idea.
Last time we needed bag material, we got a narrow (8" wide) and a wide
(10"?, 12"?--not sure) roll. Both sizes are good for various things.


 >  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................

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

I'd hate to be any kind of food producer (except for my own consumption)
these days. Interesting how China handles the issue, vs the way the US
does. (G)


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

Did they export much to the US or was it mostly other Asian countries?

 >  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.

 CS> Thats the ticket there.

Definately.  It'll be better for the grinder too.


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

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

Steve would have to pay if he ate at a DFac.

 > 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.

 CS> By now, long et up I bet!

No, still in the freezer. Probably some time this week tho. The big
freezer is almost empty.

 >  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.
 CS>  >
 > Our favorites are flounder and salmon; HI got us eating more of the
 > latter fresh vs canned.

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

Steve saw Mike Rowe on "Dirty Jobs" cleaning a fish farm pond where they
raised tilapia.  It wasn't that appealing & we've just found other fish
we like better.  Living on the coast of NC got us to like flounder--we
could buy it fresh off the boat.

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

 CS> Ohh hate me but still havent shopped.

We did a "hold us thru" trip on Saturday.  This week will be the big
trip.

 > 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)

 CS> Thats true!

I think I used this.....or was it that............(G)

 > 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.

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


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


Sounds OK to me.  I had to stop a bit ago and take a call from Rachel.

 > Probably spelled wrong--the coconut milk "pudding" that is more like
 > knox blox.

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

We've got some canned coconut milk that Steve needs to use......


>> CONTINUED IN NEXT MESSAGE <<



---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)