http://www.recfoodcooking.com

Thanks go to Zeppo for sending in this survey.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"ChattyCathy" wrote in message
...
http://www.recfoodcooking.com

Thanks go to Zeppo for sending in this survey.

I want the one with the twirly thingie please g.

On Sat, 10 May 2008 13:09:04 -0400, cshenk wrote:


"ChattyCathy" wrote in message
...
http://www.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...

ChattyCathy wrote on Sat, 10 May 2008 19:03:44 +0200:

http://www.recfoodcooking.com

Thanks go to Zeppo for sending in this survey.

I'm disturbingly ordinary; right on what statisticians might
call the mode!

I don't put dates on things that I freeze.
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

ChattyCathy wrote:
http://www.recfoodcooking.com

Thanks go to Zeppo for sending in this survey.

Zeppo, isn't that one of the Marx brothers? G

Yet another totally useless survey... how can one make a meaningful
determination by lumping everything into one heap, without knowing
what kind of meat/fish/poultry, and whether cooked or raw.

Would make sense if it asked about beef/pork separately, and if raw or
cooked, whether fresh or cured. Ask about fish separately, fin fish
or shell fish, fresh or cooked. Ask about poultry separately, raw or
cooked.

C'mon, let's get with it!

Now I remember the survey suggestion I made in a post a few months
back... guess it was presumptuous of me to assume you'd see it... was
about peanut butter; how much consumed yearly per person, favorite
brand, what size jar purchased, creamy, chunky, natural, do you eat
from the jar... etc. Ah, found it: http://tinyurl.com/69zme3

http://groups.google.com/group/rec.f...dc9b40c4c3a11b


---

cshenk wrote:


"ChattyCathy" wrote in message
...
http://www.recfoodcooking.com

Thanks go to Zeppo for sending in this survey.

I want the one with the twirly thingie please g.

Wait -- aren't those for one's nipples?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
NEW -- Now evaluating a GG-free news feed: http://usenet4all.se

l, not -l said...


On 10-May-2008, Sheldon wrote:

ChattyCathy wrote:
http://www.recfoodcooking.com

Thanks go to Zeppo for sending in this survey.

Zeppo, isn't that one of the Marx brothers? G

Yes, he was in the early Marx Brothers movies, but Duck Soup (1933) was the
last he appeared in. After that, like brother Gummo (who wasn't in any of
the movies) he became an agent.


I've had frozen fish, chicken and sausage destroyed after six months or so.

Andy

Andy wrote:
l, not -l said...

On 10-May-2008, Sheldon wrote:

ChattyCathy wrote:
http://www.recfoodcooking.com

Thanks go to Zeppo for sending in this survey.
Zeppo, isn't that one of the Marx brothers? G
Yes, he was in the early Marx Brothers movies, but Duck Soup (1933) was the
last he appeared in. After that, like brother Gummo (who wasn't in any of
the movies) he became an agent.


I've had frozen fish, chicken and sausage destroyed after six months or so.

Andy
I use vacuum seal bags Andy and have kept all those you mentioned for up
to two years with no degradation in flavor or texture. What destroys
meats and veggies in the freezer is basically freezer burn. No air gets
to it, it won't freezer burn.

"George Shirley" wrote

I use vacuum seal bags Andy and have kept all those you mentioned for up
to two years with no degradation in flavor or texture. What destroys meats
and veggies in the freezer is basically freezer burn. No air gets to it,
it won't freezer burn.

That's why I got my Tilia, I couldn't seem to avoid freezer burn no
matter what I did. Now, I don't worry. I said I'd use meat up to
a year, but I probably would longer than that. It just never happens
here, I don't stock up that much food that it would last longer than a
few months.

nancy

Nancy Young wrote:
"George Shirley" wrote

I use vacuum seal bags Andy and have kept all those you mentioned for up
to two years with no degradation in flavor or texture. What destroys meats
and veggies in the freezer is basically freezer burn. No air gets to it,
it won't freezer burn.

That's why I got my Tilia, I couldn't seem to avoid freezer burn no
matter what I did. Now, I don't worry. I said I'd use meat up to
a year, but I probably would longer than that. It just never happens
here, I don't stock up that much food that it would last longer than a
few months.

nancy


I generally don't either Nancy but sometimes friends who are farmers or
cattlemen give me things that are more than we can eat at one sitting so
into vacuum bags they go.

Additionally we are gardeners and I often put up veggies in vacuum bags
and certain dishes go that route too.

I'm on my second Tilia in about ten or twelve years and wouldn't be
without one.

George Shirley wrote:
Andy wrote:
l, not -l said...

On 10-May-2008, Sheldon wrote:

ChattyCathy wrote:
http://www.recfoodcooking.com

Thanks go to Zeppo for sending in this survey.
Zeppo, isn't that one of the Marx brothers? G
Yes, he was in the early Marx Brothers movies, but Duck Soup (1933) was the
last he appeared in. �After that, like brother Gummo (who wasn't in any of
the movies) he became an agent.

I've had frozen fish, chicken and sausage destroyed after six months or so.

Andy

I use vacuum seal bags Andy and have kept all those you mentioned for up
to two years with no degradation in flavor or texture. What destroys
meats and veggies in the freezer is basically freezer burn. No air gets
to it, it won't freezer burn.

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
salted foods. Why do you think ice cream doesn't keep well in a home
freezer, even if you didn't open the package, its high fat and salt
content prevents proper freezing at home freezer temps, no amount of
vacuum will help. Freezer burn is the least of it, you can always
trim those parts away, in fact you can get freezer burn at -40F but
the food wont deteriorate. You may not get freezer burn with your
vacuum bags but at 0F your food does not freeze solid enough to keep
it from deteriorating, you just don't know it when you have TIAD.
Freezer burn is a big scare tactic gimmick the vacuum device pushers
use to separate the pinheads from their dollars. The foods in the
supermarket's commercial freezers aren't vacuum packed, and they were
flash fozen many months before they ever got to the retail display,
they sat in warehouse freezers for many months, then they sit in the
store's storage freezers until replenishment is needed, often been
frozen well over a year, no special wrapping, no vacuum gimmicks....
THINK!

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! And 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.

"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. Most units are adjustable (mine is). However 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! Dunno 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! And 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 and
a good modern freezer to see the difference. I save at least 20$ a month
over cost of operation. Sometimes, quite a bit more than that. I can even
add a new savings that before wasnt as noticible. I 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. You just spend more as you can't store sales
priced items.

On May 10, 7:00�pm, "cshenk" 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. �Most units are adjustable (mine is). �However 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! �Dunno 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! �And 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 and
a good modern freezer to see the difference. �I save at least 20$ a month
over cost of operation. �Sometimes, quite a bit more than that. �I can even
add a new savings that before wasnt as noticible. �I 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. �You 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.

---

"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.

ChattyCathy wrote:

http://www.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?