*new thread* Michael Thurmond food tips and recipes...
Tina
22 years ago
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Your Best Stay Fresh Longer Food Storage Tips !!!
Comments (10)Two adults here, as well. Wasted food is the most expensive food you purchase, so I do careful meal plans to help reduce that "forgotten" something-'er-other, especially in the crisper drawer. I dehydrate, freeze, or vacuum seal with a FoodSaver for longer storage. Instead of waiting for the celery go go limp, I'll dehydrate a portion of it. Works great in soups, casseroles, etc. I also dry the celery leaves. Can't get all those mushrooms used? Slice and dehydrate them. I make entire soup mixes with a wide variety of dehydrated foods. We eat dehydrated zucchini as a substitute for potato chips. Hard cheese keeps longer in FoodSaver bags. When grapes are on sale, I'll stock up and freeze them in FoodSaver bags. I like the green bags for bananas, as well as freezing or dehydrating bananas when I can get a deal on them. FoodSaver canisters are great for leaf lettuce and fruit in the refrigerator. They keep much longer when vacuum-sealed. When potatoes are buy a 5# bag - get one free, I make them into mashed potatoes and freeze them in dollops and vacuum seal the dollops in FoodSaver bags. Otherwise, we'd never be able to use 5#, let alone 10#... I also cook and mash sweet potatoes and dehydrate them on the fruit roll-up trays. When crispy-dry, I run them through the blender and make sweet potato powder. Reconstitutes to make mashed sweet potatoes by adding hot water. I do the same thing with tomatoes for tomato powder. Reconstitute it with water for making pizza sauce, etc. It's amazing how many tomatoes you can get in a quart jar when you dehydrate them, and even MORE when you make tomato powder. Ripe fruit can be made into fruit roll-ups. You can dehyarate yogurt. I even dehydrate lean cooked meat cut into 1/2-inch cubes. After they are dry, I package it in FoodSaver bags and stick it in the freezer. Make sure your refrigerator is 40°F, or colder, and your freezer is 0°F or colder. Food degrades faster when those temperatures are warmer. -Grainlady...See More10/27/15: Tips & recipes & thoughts to healthy life and healthy roses
Comments (63)JESS: Thank you for the pics. & neat info. about Badger .. I really enjoy learning about the animals in South Africa. One cup of chicken manure per bush is TOO MUCH. In a British rose forum, a lady burnt her roses by using chicken manure once a month. In my cold zone, I use chicken manure VERY SMALL amount when the temp is cool & rainy. Folks use Rose-Tone (has chicken manure) once a month for roses in pots. But that has only 1/6 chicken manure. I would use only 1/2 cup, 1 cup would be too salty. I killed a rose by mixing 1/2 cup of chicken manure in the planting hole. When chicken manure touches the root, it kills the root, best to dilute ONLY 1/2 cup with soil before spreading around the bush. I started a new thread, "10/30/15: Bad habits, good habits, rose & health tips, recipes." http://forums.gardenweb.com/discussions/3473294/m=3/10-30-15-bad-habits-good-habits-rose-and-health-tips-recipes...See MoreSous Vide Cont’d: A Newbie’s Experiences; Please share Tips & Recipes!
Comments (129)Since there seems to be some renewed interest by those who’ve yet to try sous vide, thought I’d add a few comments/observations… For me, the most wonderful thing about sous vide is the ability to take a cheap cut of meat and make it tender and tasty – and cook it to perfect mid-rare (our preference). Whether it’s Select steaks on sale for DH and I to enjoy and feel as if we’re dining on quality steak on a weeknight, or finding some cut at the grocery which I’ve no idea what it is and SV’ing, then slicing for a fantastic lunch meat or a quick dinner sandwich… it’s amazing what the SV can do with cheap cuts… Second most wonderful thing for me: Bulk SV’ing (thanks to Sleevendog). I SV and freeze several pork chops to thaw, reheat in the SV, sear and serve; chicken to make salads and sandwiches. And DH’s favorite weeknight meal: Several cheap steaks in bags of 2, mass SV’d to desired doneness. Drop in ice bath, label, then freeze. I only need to remove a couple from the freezer, pop in the SV at one degree under the temp initially cooked, it thaws and reheats in about 45 minutes, and meanwhile I whip up a quick sauce, some veggies, and finish by searing off which also helps to heat the steaks. Makes for an easy weeknight meal. Below is a Select New York Strip, little to no marbling (uber-cheap cut), with a (too thick) peppercorn sauce. It was quite good! And my embarrassing confession: I can prepare fish and seafood… but for some reason I can’t consistently make it come out perfectly cooked. Sometimes my shrimp or scallops are a wee bit on the too done side. Same with salmon (as mentioned above). Sure, should be easy for many, but for me? Eh. So SV to the rescue. I made this scallop dish last summer and while the scallops were in the SV for their 30 minutes I fried up baby kale, baked my maple glazed bacon, sliced the tomatoes and avocados, and made a sauce for BLT Scallops. Seared off the scallops for 15 seconds, sliced in half, assembled, and they were perfection. To those who scoff and say they can sear a scallop in moments, I say great for you, but I can’t and know beyond any doubt they won’t be under cooked or overcooked. With SV I can : ) fillmoe, and anyone else interested, have fun and enjoy!...See MoreWhat's new? A new food? A new gadget? A new recipe?
Comments (72)CSA's were frustrating years past. Upfront dollars. Pick-ups with minimal hours. (Friday 5-7pm, Saturday's 8-10 am) etc, yada. You snooze, you loose...A good businessman jumps in and makes it more accessible. Farmers are often horrible at interaction and business....take that communication out of the farmers hand...let them farm that they are comfortable doing...and put the business/delivery in the hands of those expert....win-win. Even Coops 15-20 years ago became nasty know-it-alls. Open spice bulk bags, Un-refridgerated vegetables. Pale pasty skin hippies so angry.... I'm not a Facebook person. Just family and a few friends...baby pics😍... A couple groups, thousands in the Misfits groups...(I joined but no time to participate) ...not one person thinks or mentions a greater good for supporting small farmers. No one pats themselves on their back at all. This is not the solution for food desserts or food waste...just a baby step to be more aware of our local food supply. Use the off cuts and waste for stocks, etc... Try new things not available in the area you live... My local CSA is five miles away and brilliant. They opened up for the locals 2020 without membership. Like I've said...it is what I grow so I have no need. Just follow their commitment to the community....See Morenylorac
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