aem wrote:
> On Jun 28, 3:21 pm, "Nancy Young" > wrote:
>>
>> Yesterday I was looking through the freezer for some pasta sauce
>> and came across a container of pork and pepper goulash I make
>> some time ago. I got the recipe from Jamie at Home on FoodNetwork.
>> It was very tasty over rice. I like finding an occasional surprise
>> in the freezer. [snip]
>
> Similar freezer-leading-to-dinner experience. I started a clean out
> the freezer exercise yesterday and came across some "master sauce" for
> Chinese red-cooking. After breakfast this morning before it got too
> hot I had a pot of that simmering on the stove full of drumsticks.
> They'll be part of a patio dinner tonight.

Nice. And this time of the year, finding dinner all but ready to
go is appreciated. What's Chinese red-cooking? Drumsticks
cooked this way sound good to me.
>
> Bracciole (I don't vouch for this spelling any more than you do for
> yours) always sounded like a poor work-to-reward ratio to me, but I'd
> be happy to be proven wrong ...

I hear you. It always seems to be a long, all day type of process and
I don't know if it's worth it.

nancy