Text 32049, 83 rader
Skriven 2015-10-16 16:43:26 av Dave Drum (1:261/38.0)
  Kommentar till text 32023 av Dale Shipp (1:261/1466.0)
Ärende: Stock Items
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> Those two pound roasts will probably go for three meals for the two of
 DS> us, and then perhaps a single slice left over to make what we call our
 DS> Chinese mixed soup.  Sometimes we will slice one of the sections into
 DS> chops, but right now our freezer has enough of those.

 DD> I have never had the freezer space to afford the luxury of
 DD> having enough pork chops.  Bv)=

 DS> :-}}  It is nice to buy in bulk and freeze for a later date.

That's sort-of the point of having a freezer ..... for preservation and
extension of the seasons.

 DS> It does help.  Another thing that helps is a vacuum sealer.  Even with

 DD> That's on my "gotta get" list now that I have enough space available -
 DD> both  to store the appliance and the result(s) of its use.

 DS> It definitely is a must have item for us, especially in freezing meats.
 DS> They do not get the freezer burn and/or dehydration that is common
 DS> otherwise.  Gail also uses it to vacuum seal ball jars of shredded
 DS> cheese.  Vacuuming shredded cheese in the plastic bags turns it back
 DS> into lump cheese :-}}

I didn't realise that about cheese. I did know that store-bought shredded
cheese is coated with some nasty - that gets the purists and nannies all
excited - that serves to keep the shards from recompacting in the package. I've
always (except for Parm type cheeses sometimes) shredded my own as I need it. I
do realise the taste difference between freshly shredded Parm and the
shaker-can Parm. But, sometimes convenience wins the day.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Parmesan-Roasted Butternut Squash
 Categories: Five, Squash, Cheese
      Yield: 8 Servings

  2 1/2 lb Butternut squash, peeled and
           - cut in 1" pieces
    3/4 c  Heavy cream
      3    Sage leaves
    2/3 c  Fine grated Parmigiano
           - Reggiano

  Preheat oven to 400oF/205oC with rack in middle.

  Toss squash with cream, sage, 1 teaspoon salt, and 1/4 ts
  pepper in a 2 quart shallow baking dish. Bake, covered, 30
  minutes.

  Stir in half of cheese and sprinkle remainder on top. Roast,
  uncovered, until squash is tender and beginning to brown,
  about 20 minutes. Let stand about 5 minutes before serving
  (cream will thicken).

  COOKS' NOTES:

  * Butternut squash can be cut 1 day ahead and chilled in
  sealable bags.

  * If you're making this entire menu, squash can be roasted
  at same time as mushroom and farro pie (recipe precedes).
  Use upper and lower thirds of oven, switching position half
  way through.

  by Maggie Ruggiero

  Gourmet | November 2008

  Yield: Makes 8 servings

  Meal Master Format by Dave Drum - 20 November 2008

  Uncle Dirty Dave's Archives

MMMMM

... When I was a kid "Kebab" was not even a word never mind a food.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)