Text 6186, 70 rader
Skriven 2011-01-24 18:49:48 av hap newsom (1:124/311)
     Kommentar till en text av Ruth Haffly
Ärende: RE: Prep work
=====================
Howdy Ruth!

->  hn> Aloha Ruth
-> 
-> Sure wish we were having some of the Hawaiian warm & sunny weather 
here.
-> It's 22.3 degrees and headed down at 9 pm.
-> 
It's 53 here at 4:45pm...and raining...pretty normal.
Maybe a little warmer than normal but not a heat
wave. Anne in New York had a high today of about
12 F !! brrrr

-> -> we got in November is thawing, getting ready to be brined and then
-> -> smoked on Saturday.  Kinda puts a crimp into how much else I can stow 
in
-> -> the fridge.
-> 
->  hn> That often affects what I do as well
->  hn> but I have a crisper drawer that I use
->  hn> to store many of those prepped items.
-> 
-> My crisper drawers are usually full, almost to the overflowing. They're
-> not full size drawers; like most modern fridges, they cheaped out on the
-> drawers on this model. They go about 3/4 of the way to the back of the
-> fridge--remember when they would go all the way to the back? The ones in
-> my fridge are marked for high and low humidity so fruit goes into the
-> low one, veggies into the high one. Trouble is, it's opposite sides of
-> where I usually keep them so half the time I'm pulling open the wrong
-> drawer still.
-> 
I have three crisper drawers, and usually
have salad stuff in one, lunchmeats
and cheeses in one and "prepped" stuff
in the third!

->  hn> I often prep specific ingredients in larger
->  hn> than needed amounts simply because
->  hn> they are so often used; like onion, and
->  hn> celery and bellpepper.
-> 
-> I go on spurts with celery; some months I use a lot more of it than
-> others. I used some tonight, with onion, in the top of the stove
-> dressing I made to go with the turkey Steve smoked. Free range turkey is
-> good but we don't think we'll buy it again. It's quite pricy; for the
-> amount of meat you get, you're paying a pretty penny. We'll just go with
-> the natural, unbrined ones as we find them, as we've done in the past.
-> 
they are more pricey and while they
are "better" often they price themselves
out of my range as well. 

-> -> I'll use something like zip lock or fridge/freezer boxes, depending on
-> -> what the ingredient is, the size I cut it into and all that.
-> 
->  hn> I'll pre cut meats  and marinate them
->  hn> in ziplocs as well, you get a whole lot
->  hn> more use from the "juice" that way as
->  hn> you can force out all the air and just
->  hn> leave the meat and marinade.
-> 
-> I've done that from time to time. We've got a vaccuum sealer so I'll do
-> the meats in there--saves a bit of space too.
-> 
LOL I have a ziploc and a straw...works
well enough for a day or so!
chat with you soon!
hap 
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