Text 19856, 92 rader
Skriven 2009-01-17 15:10:09 av Ruth Haffly (1:396/45.28)
  Kommentar till text 19762 av Carol Shenkenberger (26276.cooks)
Ärende: Cooking habits
======================
Hi Carol,

 > I'm beginning to get that way myself. I think when we move again, we'll look
 > for a local source of hormone free, grass fed, antibiotic free etc meats.

 CS> We just got a big hunk to make into ground beef. A fairly lean sort
 CS> with no obvious marble traits but not totally fat-free.  Don's gonna
 CS> make it up tomorrow.  Probably 6 lbs of ground beef there?

That much ground beef would last us several months.  I used the last of
3 pounds I bought last summer on Tuesday--made a meat loaf with a pound
of super lean ground beef, and a half pound each of ground turkey and
turkey sausage.  We froze 3 meals worth after baking and had it for 2
suppers and a half sandwich each.  (Since the whole wheat bread fills me
up more than white, I always make a half sandwich. Steve decided to do
so with a slice of the meat loaf one day as well.)  The other half
pounds of turkey and sausage are now made into meat balls.  Foour of
them are in a pot of sauce for tonight; the other 18 or so are in the
freezer for later use.


 CS> Also got a large pork loin (it's about 2o inches?) to cut into 1inch
 CS> thick steaks.  Should make 20 or so of them.

Sounds good to me; how lean is it?


 CS> 1 good sized pot roast, 5 lbs or so, that we will cut to 1.5 lbs each
 CS> for cooking.

I'd use some of the sub cuts for beef stew or curry.

 CS> 1 nice 3 lb or so mostly unfatty rump roast now marinading for beef
 CS> jerky.

We'd probably make about half into jerky & half into something else.


 CS> Once properly chopped down, this is 6-8 weeks of red meat for us
 CS> easily.

 CS> Heck, might be 12 weeks worth!

I know; we buy more poultry and do a lot of meatless meals.  Besides the
meat balls, there are a couple of chicken thighs in the sauce I've got
going.  They'll be a "sorta chicken cacchitori" for dinner tomorrow;
quick & easy after church.  I baked them in a separate pan when I baked
the meat balls.

 >  CS> Hehe it was fairly close and between meals (not that they ever really
 >  CS> 'stopped' there!).

 > So it ended up being no big deal that the taro didn't come out the way you
 > expected it to.

 CS> Naw, none at all.  My only real taro recipe is a thick soup where it's
 CS> mixed with potatos and heavy cream to make a wonderful spicy soup.

I might have some recipes; I'd have to check the Hawaiian cook books I
have.  Sam Choy's would be the one most apt to have any.


 CS> I fixed just 3 eddos (small taros) for the taste test feature of them.

Maybe the next picnic will gravitate toward Hawaiian food.  Kalua pork,
chicken long rice.................

 >  > Most likely; if it had been raw, she could have made poi. (G)

 >  CS> Umm, not raw ;-)  Has to be cooked to some level to be edible.

 > That's right, it had to be cooked, then grated and allowed to ferment.  I
 > didn't care fro the taste I had of poi so never got it at any of the luaus w
 > went to.

 CS> Poi (proper poi) is very different from eddo taste but thats ok!  No
 CS> one likes everything!

IIRC, I tried a small bit of the eddo and did like it much (G) better
than poi.


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


... OH NO!  Not ANOTHER learning experience!

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