"Terry Coombs" wrote in message news
On 1/12/2018 3:10 PM, Ophelia wrote:
>
>
> "Casa estilo antiguo" wrote in message
> news >
> On 1/12/2018 1:21 PM, Ophelia wrote:
>>
>>
>> "Casa estilo antiguo" wrote in message
>> news >>
>> On 1/12/2018 12:38 PM, Ophelia wrote:
>>>
>>>
>>> "Terry Coombs" wrote in message news >>>
>>> On 1/12/2018 12:21 PM, Cheri wrote:
>>>> "U.S. Janet B." > wrote in message
>>>> ...
>>>>> On Fri, 12 Jan 2018 08:44:23 -0000, "Ophelia" >
>>>>
>>>>>> That is how I freeze a anything that will freeze flat)
>>>>>>
>>>>> me too
>>>>> Janet US
>>>>
>>>>
>>>> Doesn't everyone?
>>>>
>>>> Cheri
>>>
>>> OK , so I'm not all that original . But I betcha a nickel that
>>> someone here will benefit from this comment ...
>>>
>>> Snag
>>>
>>> ===
>>>
>>> I am sure of it Just because 3 of us do it doesn't mean everybody)
>>>
>>> Oh, I made chips today in the AF. They were pretty good. A bit drier
>>> than in the deep fryer but D enjoyed them and that is all that matters.
>>> You were right about 30 mins. so thanks
>>>
>>>
>>
>> Tnx for your report too!
>>
>> Duck?
>>
>> Anyone air fried a duck yet?
>>
>> ==
>> Not I, but I will say, that if you do it (and I am sure it will turn out
>> beautifully), make sure it fits the basket with room to spare)
>>
>>
>
> Roger that - I've become mired in my search for the best shaped and
> sized air fryer.
>
> So many choices on Amazon!
>
> ==
>
> I guess it depends how many you are cooking for. Ours is a 3.2 litre but
> I am cooking just for 2 of us.
>
> I had my eye on a Philips or this one, The Power Air Fryer made from
> Tristar Products, had a good discount so ... I am very pleased with it.
>
> Ask Terry as well, what he has.
>
>
>
>
Ours is a Farberware model 554023059 , not sure of the capacity but it
draws 1400 watts .


Snag
==

Looks just like mine except for the controls They all look pretty much
the same don't you think?

On Thursday, January 11, 2018 at 4:04:26 PM UTC-10, Julie Bove wrote:
> I am doing a bake of brown rice, chicken breast, peas, celery, bell peppers
> and peas. Also contains olive oil, butter, salt, pepper, parsley, thyme and
> just a tiny bit of oregano. Cooked everything ahead of time. It's just
> heating through now. Used some onion free chicken broth powder to season the
> rice and veggies. Smells really good.
>
> If there is time, I will likely bake a tube of crescent rolls. Got a lot of
> them for cheap at Walmart. On second thought... Whole wheat cheese biscuits
> might be better. Don't want to mess up a healthy meal with poofy fluff.

We had ahi wrapped in seaweed, battered, and deep fried on a some greens. I'll have to make this at home one of these days.

https://www.amazon.com/photos/share/...x0AeGMBtLrGvWN

"Bruce" > wrote in message
...
> On Thu, 11 Jan 2018 18:04:17 -0800, "Julie Bove"
> > wrote:
>
>>I am doing a bake of brown rice, chicken breast, peas, celery, bell
>>peppers
>>and peas. Also contains olive oil, butter, salt, pepper, parsley, thyme
>>and
>>just a tiny bit of oregano. Cooked everything ahead of time. It's just
>>heating through now. Used some onion free chicken broth powder to season
>>the
>>rice and veggies. Smells really good.
>>
>>If there is time, I will likely bake a tube of crescent rolls. Got a lot
>>of
>>them for cheap at Walmart. On second thought... Whole wheat cheese
>>biscuits
>>might be better. Don't want to mess up a healthy meal with poofy fluff.
>
> poofy
> 1 with homosexual tendencies widely used in central scotland*
> <https://www.urbandictionary.com/define.php?term=poofy>

Oh my, what a faux pas I have made! See why I need you, Bruce!

"Sqwertz" > wrote in message
...
> On Thu, 11 Jan 2018 18:04:17 -0800, Julie Bove wrote:
>
>> I am doing a bake of brown rice, chicken breast, peas, celery, bell
>> peppers
>> and peas. Also contains olive oil, butter, salt, pepper, parsley, thyme
>> and
>> just a tiny bit of oregano. Cooked everything ahead of time. It's just
>> heating through now. Used some onion free chicken broth powder to season
>> the
>> rice and veggies. Smells really good.
>>
>> If there is time, I will likely bake a tube of crescent rolls. Got a lot
>> of
>> them for cheap at Walmart. On second thought... Whole wheat cheese
>> biscuits
>> might be better. Don't want to mess up a healthy meal with poofy fluff.
>
> So now you're answering your own questions? That's a good start and
> saves everyone the frustration and irritation.
>
> Grilled Monterey Jack cheese and pickled jalapeno sandwich and a
> mustgovian tossed salad.

What is a mustgovian tossed salad? And will I regret asking that? Probably.
See? I done did it again.

On 1/13/2018 5:52 AM, Ophelia wrote:
> "U.S. Janet B." wrote in message
> I make 12 gallons (+/-) of spaghetti sauce at a time. I fill each
> quart Ziploc freezer bag with 16 ounces of sauce. I lay them flat,
> overlapping on a couple of half sheet pans. I put the pans in the
> deep freeze until everything is frozen solid. Then I use a 2 or 3
> three gallon zip bags to corral all the bags of spaghetti sauce.
> Everything is flat, everything is frozen and kept together. Once
> years ago I had a couple of bags from the same box leak immediately as
> I filled them. I called the company and they sent me coupons for a
> couple of free boxes of bags.
> ==
>
> Blimey, what pan are you using???
>
Not a s much as it sounds like - US gallons are smaller than Imperial ones.

wrote:
>
> I have a supply of
> rectangular reuseable one pint, and one quart
> plastic tubs... stack in the freezer like bricks leaving just enough
> room for air to circulate.

I do the same here. I use the one pint containers. That's plenty
for one person at a time.

Sqwertz wrote:
>
> Freezer quart bags cost about $.042 and the
> regular cost about $.022. It's the price I'm willing to pay for
> convenience.

OK, I've got a question for you or anyone here that uses them.

I freeze some things in regular ziplock bags and I've never had a
problem with them. Note: I always use up that frozen food within
a couple of months and normally way less time. What is special
about their freezer bags that warrants twice the price of the
regular ones? I've always wondered.

Sqwertz wrote:
>
> On Sat, 13 Jan 2018 04:41:43 -0500, Gary wrote:
>
> > "U.S. Janet B." wrote:
> >>
> >> I make 12 gallons (+/-) of spaghetti sauce at a time.
> >
> > :-o
>
> You wake up and start posting way too early, Gary.

You also seem to be up early. Or are you still up late?

I was up for an hour before I posted that - a little early (3:30)
for me to get up but I always get up around 4am work days and
weekends. Have done that for over 45 years now. I've always loved
the pre-dawn hour(s).

"The early bird gets the worm"... however, "The second mouse gets
the cheese" heheh

>
> It's Saturday morning - Time to get a new stash of frozen pizzas,
> extra cheese, and broccoli!

I recently discovered a decent "snack" frozen pizza. Bought a
couple for grandsons coming for a visit and was told they like
them. Well I tried one and I like them too. Not for a meal but
just for a late night snack.

Totino's Party Pizza (10.2oz). They're retangular and just 1/2 of
one is a nice little snack.

Bruce wrote:
>
> On Sat, 13 Jan 2018 04:07:17 -0600, Sqwertz >
> wrote:
>
> >On Sat, 13 Jan 2018 04:41:43 -0500, Gary wrote:
> >
> >> "U.S. Janet B." wrote:
> >>>
> >>> I make 12 gallons (+/-) of spaghetti sauce at a time.
> >>
> >> :-o
> >
> >You wake up and start posting way too early, Gary.
> >
> >It's Saturday morning - Time to get a new stash of frozen pizzas,
> >extra cheese, and broccoli!
>
> Isn't McDonalds open 24/24?

In my area, no. They do open by 6am though. Sausage biscuit and
hash browns for $2.00 plus tax is hard to beat and tasty.
(ignoring ingredients on that combo). I discovered that when I
had to drive somewhere to get free wifi. I get free wifi at home
now and it rules. SO much faster than dial-up: Rather than
dial-up speed of up to 53 Kbps, this wifi gets up to 54 Mbps)

My sister sent me a Christmas card with a $25 McDonalds gift
card. oh yeah! :-D

Julie Bove wrote:
>
> ...I need you, Bruce!

Julie Bove wrote:
>
> "Sqwertz" wrote:
> > Grilled Monterey Jack cheese and pickled jalapeno sandwich and a
> > mustgovian tossed salad.
>
> What is a mustgovian tossed salad? And will I regret asking that? Probably.

It doesn't sound very appealing to me but he might have had some
decent things to use.

S Viemeister wrote:
>
> On 1/13/2018 5:52 AM, Ophelia wrote:
> > "U.S. Janet B." wrote in message
> > I make 12 gallons (+/-) of spaghetti sauce at a time.
> > ==
> >
> > Blimey, what pan are you using???
> >
> Not a s much as it sounds like - US gallons are smaller than Imperial ones.

I suspect she meant to say 12 quarts, not gallons. 12 gallons of
spaghetti sauce at a time would even put Sheldon to shame.

On Saturday, January 13, 2018 at 7:42:53 AM UTC-5, Gary wrote:
> Sqwertz wrote:
> >
> > Freezer quart bags cost about $.042 and the
> > regular cost about $.022. It's the price I'm willing to pay for
> > convenience.
>
> OK, I've got a question for you or anyone here that uses them.
>
> I freeze some things in regular ziplock bags and I've never had a
> problem with them. Note: I always use up that frozen food within
> a couple of months and normally way less time. What is special
> about their freezer bags that warrants twice the price of the
> regular ones? I've always wondered.

Over a couple of months, no. The freezer bags are thicker and
control freezer burn somewhat better than the regular bags.

Cindy Hamilton

"S Viemeister" wrote in message ...

On 1/13/2018 5:52 AM, Ophelia wrote:
> "U.S. Janet B." wrote in message
> I make 12 gallons (+/-) of spaghetti sauce at a time. I fill each
> quart Ziploc freezer bag with 16 ounces of sauce. I lay them flat,
> overlapping on a couple of half sheet pans. I put the pans in the
> deep freeze until everything is frozen solid. Then I use a 2 or 3
> three gallon zip bags to corral all the bags of spaghetti sauce.
> Everything is flat, everything is frozen and kept together. Once
> years ago I had a couple of bags from the same box leak immediately as
> I filled them. I called the company and they sent me coupons for a
> couple of free boxes of bags.
> ==
>
> Blimey, what pan are you using???
>
Not a s much as it sounds like - US gallons are smaller than Imperial ones.

==

Ahhh that's true! Phew))

"dsi1" wrote in message
...

On Thursday, January 11, 2018 at 4:04:26 PM UTC-10, Julie Bove wrote:
> I am doing a bake of brown rice, chicken breast, peas, celery, bell
> peppers
> and peas. Also contains olive oil, butter, salt, pepper, parsley, thyme
> and
> just a tiny bit of oregano. Cooked everything ahead of time. It's just
> heating through now. Used some onion free chicken broth powder to season
> the
> rice and veggies. Smells really good.
>
> If there is time, I will likely bake a tube of crescent rolls. Got a lot
> of
> them for cheap at Walmart. On second thought... Whole wheat cheese
> biscuits
> might be better. Don't want to mess up a healthy meal with poofy fluff.

We had ahi wrapped in seaweed, battered, and deep fried on a some greens.
I'll have to make this at home one of these days.

https://www.amazon.com/photos/share/...x0AeGMBtLrGvWN

==

Ahi is fish, right?

On 1/13/2018 3:07 AM, Sqwertz wrote:
> You wake up and start posting way too early, Gary.

-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------

On 1/13/2018 3:58 AM, dsi1 wrote:
> On Thursday, January 11, 2018 at 4:04:26 PM UTC-10, Julie Bove wrote:
>> I am doing a bake of brown rice, chicken breast, peas, celery, bell peppers
>> and peas. Also contains olive oil, butter, salt, pepper, parsley, thyme and
>> just a tiny bit of oregano. Cooked everything ahead of time. It's just
>> heating through now. Used some onion free chicken broth powder to season the
>> rice and veggies. Smells really good.
>>
>> If there is time, I will likely bake a tube of crescent rolls. Got a lot of
>> them for cheap at Walmart. On second thought... Whole wheat cheese biscuits
>> might be better. Don't want to mess up a healthy meal with poofy fluff.
>
> We had ahi wrapped in seaweed, battered, and deep fried on a some greens. I'll have to make this at home one of these days.
>
> https://www.amazon.com/photos/share/...x0AeGMBtLrGvWN
>

Is the purple stuff poi?

On 1/13/2018 5:45 AM, Gary wrote:
> S Viemeister wrote:
>>
>> On 1/13/2018 5:52 AM, Ophelia wrote:
>>> "U.S. Janet B." wrote in message
>>> I make 12 gallons (+/-) of spaghetti sauce at a time.
>>> ==
>>>
>>> Blimey, what pan are you using???
>>>
>> Not a s much as it sounds like - US gallons are smaller than Imperial ones.
>
> I suspect she meant to say 12 quarts, not gallons. 12 gallons of
> spaghetti sauce at a time would even put Sheldon to shame.
>

<snort!>

"Julie Bove" > wrote in message
news
> Oh my, what a faux pas I have made! See why I need you, Bruce!


It's true, there is someone for everyone. ;-)

Cheri

On Saturday, January 13, 2018 at 5:50:02 AM UTC-10, Ophelia wrote:
> ==
>
> Ahi is fish, right?

Ahi is tuna. We also have aku which is also tuna. It's confusing.

On Saturday, January 13, 2018 at 6:35:58 AM UTC-10, Casa estilo antiguo wrote:
>
> Is the purple stuff poi?

That's an Okinawan sweet potato. That was a nice addition to the salad. It makes a pretty good pie.

https://loxstockandbarrel.com/2013/1...aupia-topping/

On Sat, 13 Jan 2018 03:52:43 -0800, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Thu, 11 Jan 2018 18:04:17 -0800, Julie Bove wrote:
>>
>>> I am doing a bake of brown rice, chicken breast, peas, celery, bell
>>> peppers
>>> and peas. Also contains olive oil, butter, salt, pepper, parsley, thyme
>>> and
>>> just a tiny bit of oregano. Cooked everything ahead of time. It's just
>>> heating through now. Used some onion free chicken broth powder to season
>>> the
>>> rice and veggies. Smells really good.
>>>
>>> If there is time, I will likely bake a tube of crescent rolls. Got a lot
>>> of
>>> them for cheap at Walmart. On second thought... Whole wheat cheese
>>> biscuits
>>> might be better. Don't want to mess up a healthy meal with poofy fluff.
>>
>> So now you're answering your own questions? That's a good start and
>> saves everyone the frustration and irritation.
>>
>> Grilled Monterey Jack cheese and pickled jalapeno sandwich and a
>> mustgovian tossed salad.
>
>What is a mustgovian tossed salad? And will I regret asking that? Probably.
>See? I done did it again.

Items in the fridge that Must Go

On Sat, 13 Jan 2018 07:45:59 -0500, Gary > wrote:

>S Viemeister wrote:
>>
>> On 1/13/2018 5:52 AM, Ophelia wrote:
>> > "U.S. Janet B." wrote in message
>> > I make 12 gallons (+/-) of spaghetti sauce at a time.
>> > ==
>> >
>> > Blimey, what pan are you using???
>> >
>> Not a s much as it sounds like - US gallons are smaller than Imperial ones.
>
>I suspect she meant to say 12 quarts, not gallons. 12 gallons of
>spaghetti sauce at a time would even put Sheldon to shame.

thank you Gary.. You're right. I didn't catch on until you pointed
it out.
Janet US

On 1/13/2018 12:24 PM, dsi1 wrote:
> That's an Oinkawan
>
> https://imgur.com/a/jCmVb
>
>
Oink Oink! lol

On 1/13/2018 10:16 AM, dsi1 wrote:
> On Saturday, January 13, 2018 at 5:50:02 AM UTC-10, Ophelia wrote:
>> ==
>>
>> Ahi is fish, right?
>
> Ahi is tuna. We also have aku which is also tuna. It's confusing.
>

Then there's mahi mahi...

http://www.lorisfoods.com/wp-content...Mahi-Mahi2.png

A dolphin with no porpoise in life, lol...

;-)

On 1/13/2018 10:24 AM, dsi1 wrote:
> On Saturday, January 13, 2018 at 6:35:58 AM UTC-10, Casa estilo antiguo wrote:
>>
>> Is the purple stuff poi?
>
> That's an Okinawan sweet potato. That was a nice addition to the salad. It makes a pretty good pie.
>
> https://loxstockandbarrel.com/2013/1...aupia-topping/
>

"Okinawan sweet potatoes have tan or brown skin and a dark purple flesh
that becomes even more vibrant when cooked. They have a dry dense
texture, taste sweet, and their flavor is similar to chestnuts or taro."

Well that's cool, have not seen those in our stores and maybe never
will...bummer.

I guess poi is more pink?

On 1/13/2018 10:36 AM, Casa estilo antiguo wrote:
> On 1/13/2018 12:24 PM, dsi1 wrote:
>> That's an Oinkawan
> >
> > https://imgur.com/a/jCmVb
> >
> >
> Oink Oink! lol
forged.

"dsi1" wrote in message
...

On Saturday, January 13, 2018 at 5:50:02 AM UTC-10, Ophelia wrote:
> ==
>
> Ahi is fish, right?

Ahi is tuna. We also have aku which is also tuna. It's confusing.

==

Either/or ... ok thanks)

In article >, says...
>
> "U.S. Janet B." wrote:
> >
> > I make 12 gallons (+/-) of spaghetti sauce at a time.
>
> :-o

Only 96 pints. I expect she borrowed Sheldon's small pan.

%-}

Janet UK

On Sat, 13 Jan 2018 03:51:33 -0800, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Thu, 11 Jan 2018 18:04:17 -0800, "Julie Bove"
>> > wrote:
>>
>>>I am doing a bake of brown rice, chicken breast, peas, celery, bell
>>>peppers
>>>and peas. Also contains olive oil, butter, salt, pepper, parsley, thyme
>>>and
>>>just a tiny bit of oregano. Cooked everything ahead of time. It's just
>>>heating through now. Used some onion free chicken broth powder to season
>>>the
>>>rice and veggies. Smells really good.
>>>
>>>If there is time, I will likely bake a tube of crescent rolls. Got a lot
>>>of
>>>them for cheap at Walmart. On second thought... Whole wheat cheese
>>>biscuits
>>>might be better. Don't want to mess up a healthy meal with poofy fluff.
>>
>> poofy
>> 1 with homosexual tendencies widely used in central scotland*
>> <https://www.urbandictionary.com/define.php?term=poofy>
>
>Oh my, what a faux pas I have made! See why I need you, Bruce!

Maybe it's just a terminology variation. Maybe y'all also speak of
poof pastry.

On Sat, 13 Jan 2018 07:43:13 -0500, Gary > wrote:

>Bruce wrote:
>>
>> On Sat, 13 Jan 2018 04:07:17 -0600, Sqwertz >
>> wrote:
>>
>> >On Sat, 13 Jan 2018 04:41:43 -0500, Gary wrote:
>> >
>> >> "U.S. Janet B." wrote:
>> >>>
>> >>> I make 12 gallons (+/-) of spaghetti sauce at a time.
>> >>
>> >> :-o
>> >
>> >You wake up and start posting way too early, Gary.
>> >
>> >It's Saturday morning - Time to get a new stash of frozen pizzas,
>> >extra cheese, and broccoli!
>>
>> Isn't McDonalds open 24/24?
>
>In my area, no. They do open by 6am though. Sausage biscuit and
>hash browns for $2.00 plus tax is hard to beat and tasty.
>(ignoring ingredients on that combo). I discovered that when I
>had to drive somewhere to get free wifi. I get free wifi at home
>now and it rules. SO much faster than dial-up: Rather than
>dial-up speed of up to 53 Kbps, this wifi gets up to 54 Mbps)
>
>My sister sent me a Christmas card with a $25 McDonalds gift
>card. oh yeah! :-D

That is one classy lady right there!

On Fri, 12 Jan 2018 22:11:10 -0500, Alex > wrote:

wrote:
>> On Fri, 12 Jan 2018 16:11:08 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Friday, January 12, 2018 at 11:43:13 AM UTC-10, Sheldon wrote:
>>>> You waste Zip-Locs thata way, lots of em. I have a supply of
>>>> rectangular reuseable one pint, and one quart
>>>> plastic tubs... stack in the freezer like bricks leaving just enough
>>>> room for air to circulate... some I wash by hand, some go into the
>>>> dishwasher. No wasted Zip-Locs. My tubs nest so no wasted storage
>>>> space... even the lids nest.
>>> I love Ziploc bags. I bought a box of 500 gallon sized ones today. I use them for sous vide, mixing dough, and even storage. They make my life easier and better.
>> The one gallon size suck. They are too large for most items. The one
>> quart size is very often too small. However they don't make a two
>> quart size. I find Zip-Locs a big rip off. I'll change my mind when
>> they make a two quart size... but they never will. They get you to
>> waste money buying the expensive too large gallon size.
>
>Let me send you $20 so you can afford them for the next ten years.
>What's your address so I can mail a check?

What a big sport you are... $20 won't buy me one year's worth and I'm
stingy about using Zip-Locs... I even wash those I've used for dry
items like crackers.

Gary wrote:

> Bruce wrote:
> >
> > On Sat, 13 Jan 2018 04:07:17 -0600, Sqwertz
> > > wrote:
> >
> > > On Sat, 13 Jan 2018 04:41:43 -0500, Gary wrote:
> > >
> > >> "U.S. Janet B." wrote:
> > > > >
> > >>> I make 12 gallons (+/-) of spaghetti sauce at a time.
> > > >
> > >> :-o
> > >
> > > You wake up and start posting way too early, Gary.
> > >
> > > It's Saturday morning - Time to get a new stash of frozen pizzas,
> > > extra cheese, and broccoli!
> >
> > Isn't McDonalds open 24/24?
>
> In my area, no. They do open by 6am though. Sausage biscuit and
> hash browns for $2.00 plus tax is hard to beat and tasty.
> (ignoring ingredients on that combo). I discovered that when I
> had to drive somewhere to get free wifi. I get free wifi at home
> now and it rules. SO much faster than dial-up: Rather than
> dial-up speed of up to 53 Kbps, this wifi gets up to 54 Mbps)
>
> My sister sent me a Christmas card with a $25 McDonalds gift
> card. oh yeah! :-D

Actually we do have 24/7 McDonalds. Just not near you.

Ophelia wrote:

>
>
> "U.S. Janet B." wrote in message
> ...
>
> On Fri, 12 Jan 2018 22:44:14 -0500, jmcquown >
> wrote:
>
> > On 1/12/2018 5:23 PM, Dave Smith wrote:
> > > On 2018-01-12 4:46 PM, wrote:
> > > > On Fri, 12 Jan 2018 10:21:30 -0800, "Cheri"
> > > > >
> > >
> > > > > Doesn't everyone?
> > > > >
> > > > > Cheri
> > > >
> > > > Not I... I think wasting Zip-Locs is stoopid.
> > >
> > > Me too. We go through at least two dairy product tubs each week,
> > > yogurt, or sour cream, margarine etc. Those make suitable
> > > containers for leftovers. They can be washed out and used again,
> > > or they can go into cycling. There is not neat to create more
> > > waste.
> > >
> > >
> > When I buy fresh cheeses I'll store them in the fridge in a freezer
> > bag (whatever brand you choose). But I also keep the cheese well
> > wrapped inside the bag. The bags can be washed and reused a few
> > times. Something like tomato sauce in a freezer bag? I can't see
> > being able to re-use the bag after storing acidic tomato sauce in
> > it.
> >
> > I have stackable Rubbermaid containers I use for nearly all my
> > refrigerated and frozen leftovers. Lots of different sizes. They
> > don't take up much room.
> >
> > I wouldn't trust the seal on a freezer bag when storing liquid.
> > Does it have an actual zipper tab? Or do you have to rely on
> > Yellow + Green = Blue to make sure you've got the bag sealed?
> >
> > This might be where a Food Saver comes into play. Me, I just use
> > reliable, reusable, washable, stackable freezer containers.
> >
> > Jill
> I make 12 gallons (+/-) of spaghetti sauce at a time. I fill each
> quart Ziploc freezer bag with 16 ounces of sauce. I lay them flat,
> overlapping on a couple of half sheet pans. I put the pans in the
> deep freeze until everything is frozen solid. Then I use a 2 or 3
> three gallon zip bags to corral all the bags of spaghetti sauce.
> Everything is flat, everything is frozen and kept together. Once
> years ago I had a couple of bags from the same box leak immediately as
> I filled them. I called the company and they sent me coupons for a
> couple of free boxes of bags.
> Janet US
>
> ==
>
> Blimey, what pan are you using???

Sheldon's that mounts to the floor and is on gimbales of course!

On Fri, 12 Jan 2018 22:26:27 -0500, jmcquown >
wrote:

>On 1/12/2018 1:21 PM, Cheri wrote:
>> "U.S. Janet B." > wrote in message
>> ...
>>> On Fri, 12 Jan 2018 08:44:23 -0000, "Ophelia" >
>>
>>>> That is how I freeze a anything that will freeze flat)
>>>>
>>> me too
>>> Janet US
>>
>>
>> Doesn't everyone?
>>
>> Cheri
>
>I don't. Not liquids.
>
>Jill

I don't use Zip-Locs for liquids either, sometimes they do leak, how
do I know this, I use them for marinating but always in a bowl....
they do save on the quantity of marinade needed.
I mostly use them for freezing fresh meats like roasts that I first
wrap with Saran to prevent freezer burn and then into the Zip-Lock.
Everytime I use Zip-Locs it ****es me off that they don't make and
refuse to make a two quart size. It's gotten to the point that I'm
ready to boycot Zip-Loc... the plastic bags at the produce section
work as well if not better and they are free... after wraping in Saran
place the item in a produce bag, squeeze out the air twist the open
end and tie a knot in it, voila... screw you, Zip-Loc! In fact the
produce manager knows me and gave me an entire roll of bags. Zip-Loc
really should make a two quart and a three quart size, the gallon size
is the least useful. a lot of wasted space. The typical 2-3 pound
piece of meat really needs a 2 qt size, the 1 qt is two small but the
gallon size is way too big. I've phoned Zip-Loc on this issue,
however their people who answer their phone are rudest know nothings
of any company I've ever contacted, and I contact lots. The vast
majority of major companys are very receptive to comments and most all
send me a stack of coupons, even for items 'll never use. Last time
Lays sent me a dozen coupons for free chips, kept one and gave the
rest to the grands. Zip-Loc wouldn't give the perspiration from their
crotch, the snotnosed young imbecile was not at all interested in
relaying my comment about making 2 qt bags... shoulda told the ****
that zip-lock couldn't make proper sized condoms and their one quart
was too small for me... perhaps the Zip-Loc gals all take the
prolapsed gallon size.

Gary wrote:

> Sqwertz wrote:
> >
> > Freezer quart bags cost about $.042 and the
> > regular cost about $.022. It's the price I'm willing to pay for
> > convenience.
>
> OK, I've got a question for you or anyone here that uses them.
>
> I freeze some things in regular ziplock bags and I've never had a
> problem with them. Note: I always use up that frozen food within
> a couple of months and normally way less time. What is special
> about their freezer bags that warrants twice the price of the
> regular ones? I've always wondered.

Longer storage with a fresher product. People with chest freezers can
save a lot of money using seasonal sales items from meats to veggies
and fruits for a year or more with them. Regular packaging, including
adding a ziplock over it is not the same preservation level.

dsi1 wrote:

> On Saturday, January 13, 2018 at 5:50:02 AM UTC-10, Ophelia wrote:
> > ==
> >
> > Ahi is fish, right?
>
> Ahi is tuna. We also have aku which is also tuna. It's confusing.

It's a quality difference in eating raw between the types.

"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "U.S. Janet B." wrote in message
> ...
>
> On Fri, 12 Jan 2018 22:44:14 -0500, jmcquown >
> wrote:
>
> > On 1/12/2018 5:23 PM, Dave Smith wrote:
> > > On 2018-01-12 4:46 PM, wrote:
> > > > On Fri, 12 Jan 2018 10:21:30 -0800, "Cheri"
> > > > >
> > >
> > > > > Doesn't everyone?
> > > > >
> > > > > Cheri
> > > >
> > > > Not I... I think wasting Zip-Locs is stoopid.
> > >
> > > Me too. We go through at least two dairy product tubs each week,
> > > yogurt, or sour cream, margarine etc. Those make suitable
> > > containers for leftovers. They can be washed out and used again,
> > > or they can go into cycling. There is not neat to create more
> > > waste.
> > >
> > >
> > When I buy fresh cheeses I'll store them in the fridge in a freezer
> > bag (whatever brand you choose). But I also keep the cheese well
> > wrapped inside the bag. The bags can be washed and reused a few
> > times. Something like tomato sauce in a freezer bag? I can't see
> > being able to re-use the bag after storing acidic tomato sauce in
> > it.
> >
> > I have stackable Rubbermaid containers I use for nearly all my
> > refrigerated and frozen leftovers. Lots of different sizes. They
> > don't take up much room.
> >
> > I wouldn't trust the seal on a freezer bag when storing liquid.
> > Does it have an actual zipper tab? Or do you have to rely on
> > Yellow + Green = Blue to make sure you've got the bag sealed?
> >
> > This might be where a Food Saver comes into play. Me, I just use
> > reliable, reusable, washable, stackable freezer containers.
> >
> > Jill
> I make 12 gallons (+/-) of spaghetti sauce at a time. I fill each
> quart Ziploc freezer bag with 16 ounces of sauce. I lay them flat,
> overlapping on a couple of half sheet pans. I put the pans in the
> deep freeze until everything is frozen solid. Then I use a 2 or 3
> three gallon zip bags to corral all the bags of spaghetti sauce.
> Everything is flat, everything is frozen and kept together. Once
> years ago I had a couple of bags from the same box leak immediately as
> I filled them. I called the company and they sent me coupons for a
> couple of free boxes of bags.
> Janet US
>
> ==
>
> Blimey, what pan are you using???

Sheldon's that mounts to the floor and is on gimbales of course!

==

<g>

On Sat, 13 Jan 2018 16:13:04 -0500, wrote:

>I don't use Zip-Locs for liquids either, sometimes they do leak, how
>do I know this, I use them for marinating but always in a bowl....
>they do save on the quantity of marinade needed.
> I mostly use them for freezing fresh meats like roasts that I first
>wrap with Saran to prevent freezer burn and then into the Zip-Lock.
>Everytime I use Zip-Locs it ****es me off that they don't make and
>refuse to make a two quart size. It's gotten to the point that I'm
>ready to boycot Zip-Loc... the plastic bags at the produce section
>work as well if not better and they are free... after wraping in Saran
>place the item in a produce bag, squeeze out the air twist the open
>end and tie a knot in it, voila... screw you, Zip-Loc! In fact the
>produce manager knows me and gave me an entire roll of bags. Zip-Loc
>really should make a two quart and a three quart size, the gallon size
>is the least useful. a lot of wasted space. The typical 2-3 pound
>piece of meat really needs a 2 qt size, the 1 qt is two small but the
>gallon size is way too big. I've phoned Zip-Loc on this issue,
>however their people who answer their phone are rudest know nothings
>of any company I've ever contacted, and I contact lots. The vast
>majority of major companys are very receptive to comments and most all
>send me a stack of coupons, even for items 'll never use. Last time
>Lays sent me a dozen coupons for free chips, kept one and gave the
>rest to the grands. Zip-Loc wouldn't give the perspiration from their
>crotch, the snotnosed young imbecile was not at all interested in
>relaying my comment about making 2 qt bags... shoulda told the ****
>that zip-lock couldn't make proper sized condoms and their one quart
>was too small for me... perhaps the Zip-Loc gals all take the
>prolapsed gallon size.

Can you freeze vodka in ziploc bags? Then you could attach a bag to a
drip system over your head when you go to sleep.

On Sat, 13 Jan 2018 15:17:56 -0600, "cshenk" > wrote:

>dsi1 wrote:
>
>> On Saturday, January 13, 2018 at 5:50:02 AM UTC-10, Ophelia wrote:
>> > ==
>> >
>> > Ahi is fish, right?
>>
>> Ahi is tuna. We also have aku which is also tuna. It's confusing.
>
>It's a quality difference in eating raw between the types.

No, they're different kinds of tuna.