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(2008-05-10) NS-RFC: Using meat/fish/poultry that has been in your freezer
(2008-05-10) NS-RFC: Using meat/fish/poultry that has been in your freezer
* w w w .recfoodcooking . com
Thanks go to Zeppo for sending in this survey.
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
* w w w .recfoodcooking . com
Thanks go to Zeppo for sending in this survey.
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
Re: (2008-05-10) NS-RFC: Using meat/fish/poultry that has been in your freezer
On Sat, 10 May 2008 13:09:04 -0400, cshenk wrote:
>
> "ChattyCathy" <cathy1234@mailinator . com > wrote in message
> news:HzkVj.98881$SY5.90616@newsfe13.ams2...
>> * w w w .recfoodcooking . com
>>
>> Thanks go to Zeppo for sending in this survey.
>
> I want the one with the twirly thingie please <g>.
It's yours ;-)
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
On Sat, 10 May 2008 13:09:04 -0400, cshenk wrote:
>
> "ChattyCathy" <cathy1234@mailinator . com > wrote in message
> news:HzkVj.98881$SY5.90616@newsfe13.ams2...
>> * w w w .recfoodcooking . com
>>
>> Thanks go to Zeppo for sending in this survey.
>
> I want the one with the twirly thingie please <g>.
It's yours ;-)
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
Re: (2008-05-10) NS-RFC: Using meat/fish/poultry that has been in your freezer
On May 10, 7:00=EF=BF=BDpm, "cshenk" <cshe...@cox . net > wrote:
> "Sheldon" wrote
>
> >Has nothing to do with freezer burn... home freezers are not cold
> >enough for long term storage, especially not for poultry, fish, and
> >most especially sausage, bacon, tube steak, or any cured and heavily
>
> I disagree. =EF=BF=BDMost units are adjustable (mine is). =EF=BF=BDHowever=
since I seldom
> freeze stuff for more than a month, it's not a major issue here.
>
> >store's storage freezers until replenishment is needed, often been
> >frozen well over a year, no special wrapping, no vacuum gimmicks....
> >THINK!
>
> Good lord! =EF=BF=BDDunno where you shop but I'd rather not go there!
>
> >And to add insult to injury, only a total moron fills up a large home
> >freezer for long term storage... all that food cost you hundreds,maybe
> >thousands of dollars... would you deposit all that money in a bank for
> >a year, interest free! =EF=BF=BDAnd you paid for the freezer, you pay to =
run
> >it, you pay for all your fancy schmancy wrappings paraphenalia plus
> >your time and effort wasted wrapping packages while you coulda wrapped
> >packages at Macy's for pay and gone out for dinner... you're a
> >schmuck.
>
> It's unfortunate that you've not had the advantage of enough good sales an=
d
> a good modern freezer to see the difference. =EF=BF=BDI save at least 20$ =
a month
> over cost of operation. =EF=BF=BDSometimes, quite a bit more than that. =
=EF=BF=BDI can even
> add a new savings that before wasnt as noticible. =EF=BF=BDI can shop less=
often
> (using less gas).
>
> You cant just deposit that 'hundreds or thousands of dollars' you spent in=
> food money in the freezer. =EF=BF=BDYou just spend more as you can't store=
sales
> priced items.
You only think you're saving... if you live in the US there are sales
every week, actually every day. And if you're freezing tender beef
cuts and fresh fish you are losing money, because by freezing a USDA
Choice rib steak it has dropped two full USDA grades, and frozen fish
doesn't compare to fresh, you probably stock up on Mrs. Pauls because
if you freeze fresh fish you may as well..... if a restaurant served
you previously frozen beef steak or seafood you'd certainly know it
and never eat there again... well maybe you can't tell the difference
but I can, I don't have TIAD. A home freezer is for convenience, to
have some perishable items on hand, to store left overs, and meats for
stewing, no way does it save money, never happen. And there is always
food that sits in the freezer so long it has to get trashed, a total
loss... as csareful as I am I always finding something in my freezer
that I've forgotten and is beyond salvation... just this week I tossed
a package of my own sausage patties that I had hidden way in the back,
didn't realize it was there three years (was dated), it was wrapped
well but still it smelled funny, sausage is salty, it doesn't freeze
well... I didn't care about the cost, it was my effort to make them.
Anyone tells me nothing in therr freezer spoils I'll show you a
pinnochio nosed liar,
People with a psychosis stock up large freezers... they're ascared of
going hungry... you must have been very poor as a child. A lot of
people who come to the US from third world countries think home
freezers are the greatest thing since white bread... and that is
exactly what most people use to stuff their freezers, cheap white
bread... tube steaks, mystery meat burgers, frozen fries by the
hundred weight, garbagey cheapo chicken parts, and crappy junk food up
the kazoo. Oh, and lets not forget those who cram their freezers with
chicken spinal cords and assorted disgusting trimmings that'd be
better in the garbage, thinking one day they'll make POW stock, but
never do, not so long as there are cans and cubes.
Unless you live way out in the boonies over 100 miles from the nearest
grocery store there's no benefit to having a large stocked up freezer,
and then you'd best have a generator... in fact regardless where you
live anyone with all that frozen food had better have a generator.
---
On May 10, 7:00=EF=BF=BDpm, "cshenk" <cshe...@cox . net > wrote:
> "Sheldon" wrote
>
> >Has nothing to do with freezer burn... home freezers are not cold
> >enough for long term storage, especially not for poultry, fish, and
> >most especially sausage, bacon, tube steak, or any cured and heavily
>
> I disagree. =EF=BF=BDMost units are adjustable (mine is). =EF=BF=BDHowever=
since I seldom
> freeze stuff for more than a month, it's not a major issue here.
>
> >store's storage freezers until replenishment is needed, often been
> >frozen well over a year, no special wrapping, no vacuum gimmicks....
> >THINK!
>
> Good lord! =EF=BF=BDDunno where you shop but I'd rather not go there!
>
> >And to add insult to injury, only a total moron fills up a large home
> >freezer for long term storage... all that food cost you hundreds,maybe
> >thousands of dollars... would you deposit all that money in a bank for
> >a year, interest free! =EF=BF=BDAnd you paid for the freezer, you pay to =
run
> >it, you pay for all your fancy schmancy wrappings paraphenalia plus
> >your time and effort wasted wrapping packages while you coulda wrapped
> >packages at Macy's for pay and gone out for dinner... you're a
> >schmuck.
>
> It's unfortunate that you've not had the advantage of enough good sales an=
d
> a good modern freezer to see the difference. =EF=BF=BDI save at least 20$ =
a month
> over cost of operation. =EF=BF=BDSometimes, quite a bit more than that. =
=EF=BF=BDI can even
> add a new savings that before wasnt as noticible. =EF=BF=BDI can shop less=
often
> (using less gas).
>
> You cant just deposit that 'hundreds or thousands of dollars' you spent in=
> food money in the freezer. =EF=BF=BDYou just spend more as you can't store=
sales
> priced items.
You only think you're saving... if you live in the US there are sales
every week, actually every day. And if you're freezing tender beef
cuts and fresh fish you are losing money, because by freezing a USDA
Choice rib steak it has dropped two full USDA grades, and frozen fish
doesn't compare to fresh, you probably stock up on Mrs. Pauls because
if you freeze fresh fish you may as well..... if a restaurant served
you previously frozen beef steak or seafood you'd certainly know it
and never eat there again... well maybe you can't tell the difference
but I can, I don't have TIAD. A home freezer is for convenience, to
have some perishable items on hand, to store left overs, and meats for
stewing, no way does it save money, never happen. And there is always
food that sits in the freezer so long it has to get trashed, a total
loss... as csareful as I am I always finding something in my freezer
that I've forgotten and is beyond salvation... just this week I tossed
a package of my own sausage patties that I had hidden way in the back,
didn't realize it was there three years (was dated), it was wrapped
well but still it smelled funny, sausage is salty, it doesn't freeze
well... I didn't care about the cost, it was my effort to make them.
Anyone tells me nothing in therr freezer spoils I'll show you a
pinnochio nosed liar,
People with a psychosis stock up large freezers... they're ascared of
going hungry... you must have been very poor as a child. A lot of
people who come to the US from third world countries think home
freezers are the greatest thing since white bread... and that is
exactly what most people use to stuff their freezers, cheap white
bread... tube steaks, mystery meat burgers, frozen fries by the
hundred weight, garbagey cheapo chicken parts, and crappy junk food up
the kazoo. Oh, and lets not forget those who cram their freezers with
chicken spinal cords and assorted disgusting trimmings that'd be
better in the garbage, thinking one day they'll make POW stock, but
never do, not so long as there are cans and cubes.
Unless you live way out in the boonies over 100 miles from the nearest
grocery store there's no benefit to having a large stocked up freezer,
and then you'd best have a generator... in fact regardless where you
live anyone with all that frozen food had better have a generator.
---
Re: (2008-05-10) NS-RFC: Using meat/fish/poultry that has been in your freezer
"Sheldon" wrote
>You only think you're saving... if you live in the US there are sales
>every week, actually every day. And if you're freezing tender beef
I know I am saving Sheldon. You just have a mental block on such things.
>cuts and fresh fish you are losing money, because by freezing a USDA
You also love to assume I'm freezing tons of meats, and that like you, I
don't track things well so end up with 3 year old sausages. In fact, we do
not eat as much meat as most and what we do, 50% is seafood (most of which
has never been frozen). Keep in mind I live on the coast and get regular
fresh catches same day as caught. Sometimes, still moving <g>. Shrimp
would be the exception, being frozen usually.
Of the 20lbs or so of other 'meats' we eat in a month (there are 3 of us),
most is bone in chicken (whole, roasted then leftovers become other dishes
and finally stock pot broth) or a 5 lb duck (about every 6 weeks we get
one). None of this stays in there much more than a month except the rare
variation from a really good sale where I might get 2 months worth. All
double or triple wrapped.
The bulk of my freezer is for other things. Dry goods and such in an area
where bugs can be a problem no matter how careful you are if you store them
out in the open cabinets. At any given time, you may find 30lbs of various
flours, and up to 40lbs various rices. Then you'd find some various other
grains. Home made fruit juice pops in summer (these never last more than a
few days before getting eaten). Freezer jams. Bags of various homemade
stocks (chicken, pork, duck, bean, fish (shrimp and other), and vegetable).
5 bins and a milk crate: 1= fruit pops and jams. 2= chicken, duck, pork,
beef. 3=stocks which tend to overflow to larger containers on the bottom.
4=misc frozen veggies. 5='some sale item that didnt fit in another full bin
or undefined catagory' (shrimp shells go here). Bottom gets dry products
and things like stacked freezer containers with spagetti sauces made up when
tomato crops from my container garden get rolling big time, and the twice a
month frozen pizza habit <g>. Milk crate at bottom gets bagged carcases of
various things until there are enough for stock (except the shrimp shells go
above).
Regular freezer inside gets home made microwavable meals for taking to work
and odd little side items like miso, butter or ice cream. UFOs usually are
here.
I probably save 10$ a month over cost of operation alone on stocks (we use
alot of them). I can't use the prepared ones (too much salt for Don) and
ours are much better. The average even remotely usable stocks here are over
a dollar per 15oz and I'll easily use 2 a day with most days being 3-4.
"Sheldon" wrote
>You only think you're saving... if you live in the US there are sales
>every week, actually every day. And if you're freezing tender beef
I know I am saving Sheldon. You just have a mental block on such things.
>cuts and fresh fish you are losing money, because by freezing a USDA
You also love to assume I'm freezing tons of meats, and that like you, I
don't track things well so end up with 3 year old sausages. In fact, we do
not eat as much meat as most and what we do, 50% is seafood (most of which
has never been frozen). Keep in mind I live on the coast and get regular
fresh catches same day as caught. Sometimes, still moving <g>. Shrimp
would be the exception, being frozen usually.
Of the 20lbs or so of other 'meats' we eat in a month (there are 3 of us),
most is bone in chicken (whole, roasted then leftovers become other dishes
and finally stock pot broth) or a 5 lb duck (about every 6 weeks we get
one). None of this stays in there much more than a month except the rare
variation from a really good sale where I might get 2 months worth. All
double or triple wrapped.
The bulk of my freezer is for other things. Dry goods and such in an area
where bugs can be a problem no matter how careful you are if you store them
out in the open cabinets. At any given time, you may find 30lbs of various
flours, and up to 40lbs various rices. Then you'd find some various other
grains. Home made fruit juice pops in summer (these never last more than a
few days before getting eaten). Freezer jams. Bags of various homemade
stocks (chicken, pork, duck, bean, fish (shrimp and other), and vegetable).
5 bins and a milk crate: 1= fruit pops and jams. 2= chicken, duck, pork,
beef. 3=stocks which tend to overflow to larger containers on the bottom.
4=misc frozen veggies. 5='some sale item that didnt fit in another full bin
or undefined catagory' (shrimp shells go here). Bottom gets dry products
and things like stacked freezer containers with spagetti sauces made up when
tomato crops from my container garden get rolling big time, and the twice a
month frozen pizza habit <g>. Milk crate at bottom gets bagged carcases of
various things until there are enough for stock (except the shrimp shells go
above).
Regular freezer inside gets home made microwavable meals for taking to work
and odd little side items like miso, butter or ice cream. UFOs usually are
here.
I probably save 10$ a month over cost of operation alone on stocks (we use
alot of them). I can't use the prepared ones (too much salt for Don) and
ours are much better. The average even remotely usable stocks here are over
a dollar per 15oz and I'll easily use 2 a day with most days being 3-4.
Re: (2008-05-10) NS-RFC: Using meat/fish/poultry that has been in your freezer
ChattyCathy wrote:
> * w w w .recfoodcooking . com
>
> Thanks go to Zeppo for sending in this survey.
Yes I have one and yes I use it sometimes.
Not as often now that I have a mini food
processor. But it's still great for lots
of things.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
ChattyCathy wrote:
> * w w w .recfoodcooking . com
>
> Thanks go to Zeppo for sending in this survey.
Yes I have one and yes I use it sometimes.
Not as often now that I have a mini food
processor. But it's still great for lots
of things.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
