Text 20159, 149 rader
Skriven 2009-01-27 14:00:37 av Ruth Haffly (1:396/45.28)
  Kommentar till text 20108 av Carol Shenkenberger (26629.cooks)
Ärende: Cooking habits
======================
Hi Carol,

 >  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.

 > I think we got ours in fall of 07 so it's not that old either.  You are
 > right; there are certain things it does do so well.  It saves a lot of
 > space in the freezer when we stock up on grains.

 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.

 >  CS> Sensible for you.  Don however dearly loves raw ground beef and fact
 >  CS> is, I'm rathr partial to a little myself if I know it's been properly
 >  CS> handled.

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

 > 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.

 >  CS> defrosting for tonight.  That will feed 3 of us easy. I think he wants
 >  CS> me to show him my method which is quite different and more a rare
 >  CS> almost pork (pink still inside).

 > It would still take a while for me to go thru as Steve still isn't too
 > gung ho on pork.

 CS> True, you'd get some 20 meals from a smaller pork loin.  Lunch when
 CS> he's at work ;-)  This for us is one of those things we freeze for up
 CS> to 2 months before we eat it all.

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


 >  CS> With a kid still home, the larder doesnt stretch to lamb, but then
 >  CS> again, we have lots of same priced seafoods so it's just a choice we
 CS>  >
 > Yes; we didn't really get into lamb until we got to HI. Then we met a
 > friend of ours from church (retired Army) in the commissary one day; he
 > was getting some lamb chops.  He told us how to fix them; we tried them
 > and a few other ways to use it.  It's still not a big part of our meat

 CS> I like lamb, but tend to the stew cut portions.  I've a way of making
 CS> it in the cast iron skillets that works well.


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.

 > consumption but it's a nice change.  We're trying to get seafood that's
 > not farm raised so yes, it is about as pricey as the lamb. (This lamb
 > was from Publix, on sale, one of their Greenwise meats--no hormones or
 > antibiotics.)

 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.

 > We'll do our major trip after payday.  Had to get a few things at
 > Brighter Day today; ended up getting a few more than were on the list
 > but saved having to run back up there.

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

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> 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.


 >  > If you host the picnic, it'll be a no brainer. I'll do the chicken long
 >  > rice.
 CS>  >
 >  CS> Oh!  I never did master that one.  I have some recipes for it though.
 >  CS> It's a very simple delight, very much up my alley in tastes.  I could
 >  CS> make a
 >  CS> red-roasted pork to match it (for us vegetarians) with a small hunk of
 >  CS> about 2 lbs or so.

 > Sounds good.  Steve can actually do a good Kalua pork, even tho he
 > doesn't care for it.  Maybe if we can find one like Janis got.....  We
 > could also make mochi and halpia. (G)

 CS> Halapia?

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


 CS> Chicken long rice = good eats ;-)

For sure!


---
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)