Text 20381, 107 rader
Skriven 2009-02-03 17:14:33 av Carol Shenkenberger (26912.cooks)
  Kommentar till text 20372 av Ruth Haffly (1:396/45.28)
Ärende: Cooking habits                                           [1]
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 >  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.

I am guessing we are the 8 inch roll.  It's not a big machine.  We got small
because has to fit in that limited usable counterspace.  Te bigger units
would have required I take the breadmaker and microwave off to fit them
there.

 >  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)

Yeah.  Well, after the pet food issues (Melamine too I think?) they kinda
knew better nd that damaged their economy alot.  Then this group decided to
put it in children's milk....

 >  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?

Yes, huge candy recalls but not as bad as the peanut ones now.

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

Generally not worth it if you also have to pay the surcharge.  McDonalds is
cheaper then by far.  It's like 7$ + for lunch if they surcharge.

 >  > 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.

About time.  For us, never a convern again (yipiiee!!)

 >  >  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* a
 >  >  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.

Grin, fish poop like any other!  Taint that bad.

 >  >  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.

I was gonna today but slept in late and didnt feel like it.  Probably make
the kid fish sticks (American type, snicker).

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

 >  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.

How's she doing with the kids?

            xxcarol
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