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Old 08-30-2011, 07:38 PM   #41
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And that's when your 11 year old states, "I don't want to eat dead animals".
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Old 08-30-2011, 07:47 PM   #42
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I am using up the contents of freezer now since it's hurricane season but come November I am going to try this . I like the idea of having the items in the correct sizes .I wonder if those rubber muffins pans would work better ?
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Old 08-30-2011, 09:28 PM   #43
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Originally Posted by Lisa99 View Post
Hey now, are we gonna have to have a BBQ Throw-Down, Bobby Flay style?

There's a whole lotta Texuns on this site who would disagree on your definition of BBQ
Hey now, you Texas folk, we aren't interested in your weird ideas about using beef for BBQ. We are pork people and that is what barbecue is made from! And if you'd ever seen Fuego and I, you'd be able to guess we are pretty good BBQ judges!

My grandfather was one of those full dug pit with a whole hog kind of guys. They'd keep a barrel of wood burning all night, shoveling the coals out from underneath it to spread around under the hog. When he was a younger man, he'd stay up with the hog all night, with usually just my Dad (his son in law) to keep him company. Once he decided to leave the watch-standing to the younger generation, the other son-in-laws came out of the woodwork to help, because with him in the house, they could safely bring out the brown liquor to keep them all warm.

His basting sauce was black pepper, red pepper, vinegar, and a little brown sugar. And he'd chop, not pull. I have the table he used for years to cut the pork, it is an old kitchen table that is pretty rusty, but I wouldn't trade it for anything.

And that is how a thread hijack is DONE!
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Old 08-30-2011, 09:36 PM   #44
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Originally Posted by tmm99
Muffin modular cooking is an interesting idea. As Katsmeow, I have tried something similar to once a month cooking method (in my case, I cook more than what we eat that day and freeze the rest - some still in the raw form, some already cooked.), but it does take some work when we eat in some of the things I do, unlike the modular cooking you mention here.

One book I would like to recommend here is Cook & Freeze - 150 Delicious Dishes to Server Now and Later by Dana Jacobi.
http://http://www.amazon.com/Cook-Fr...4554319&sr=1-1

I have tried several recipes so far from this book and all of them (except for one, which was just OK) was very very good (which is IMO, rather rare, having so many recipes you like coming from just one cookbook.) She uses cream cheese instead of cream (probably because cream tends to separate when recooked/reheated from frozen state) and also uses rice flour where it calls for some thickness in sauces (probably because cornstarch base sauce tends to disintegrate when frozen/recooked?)

I have so far tried:

all american pimento cheese dip
spanakopita with mixed greens and feta (I didn't do the phyllo dough part)
roasted rosemary almonds
sizzling hot wings
zucchini vichyssoise (creamy soup with cream cheese - excellent!)
mississippi pepper pot (tomato based soup with red/green peppers and chard)
turkish ground beef kebobs (I make it with beef)
pulled jerk pork with carolina BBQ sauce (the sauce is apple cider vinegar vinegar based)
frankie's meatballs
creamy twice-baked potatoes with parmesan
ricotta panckes (these were OK, but I am not much of pancake eaters anyway.)
butter pecan meltaways (cookies)

Her method is to use ziploc bags flat and stack them like books, but I think many recipes in this book would work very well with modular cooking also. The book tells you how to defrost, etc, but I don't see why you woudn't be able to just nuke it instead.

tmm
Oh. Could you share the recipe for the roasted rosemary almonds! :-)
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Old 08-31-2011, 02:06 AM   #45
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And for me the pulled jerk pork with sauce, please....
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Old 08-31-2011, 09:50 AM   #46
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Originally Posted by Moemg View Post
I am using up the contents of freezer now since it's hurricane season but come November I am going to try this . I like the idea of having the items in the correct sizes .I wonder if those rubber muffins pans would work better ?
That would be a great idea. Would be easier to pop the frozen pucks out. The only issue you might have is that you'll need to set the muffin pan on a cookie sheet for stability if what you're freezing has some liquid in it (like beans or spaghetti sauce). Otherwise it would be hard to move the muffin pan into the freezer without spilling the contents.
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Old 09-01-2011, 01:00 PM   #47
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Hey now, you Texas folk, we aren't interested in your weird ideas about using beef for BBQ. We are pork people and that is what barbecue is made from! And if you'd ever seen Fuego and I, you'd be able to guess we are pretty good BBQ judges!
Guys, we need to tone the rhetoric down. Nobody wants Porky making a premature appearance. Unless he's well seasoned and dripping in bbq sauce!
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Old 09-01-2011, 01:01 PM   #48
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Old 09-01-2011, 01:12 PM   #49
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Guys, we need to tone the rhetoric down. Nobody wants Porky making a premature appearance. Unless he's well seasoned and dripping in bbq sauce!
Vinegar-based bbq sauce of course! Nothing else will do...
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Old 09-02-2011, 12:56 PM   #50
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Interesting idea. I'll have to try this.

Another convenience idea: my mom cooks bacon a pound at a time and then just puts what she doesn't need to use right then in a zip loc bag and then microwaves it briefly as she needs it to heat it up. That way the mess of cooking bacon is less frequent and it is readily available for breakfast sandwiches, BLTs, etc.
I do same with bacon (1 lb), and sausage and hamburger and chicken and pork and....I cook up a 2-3 lb portion in the crockpot with only salt and pepper as seasoning. I will add a packet of taco seasoning to the burger (we love nachos).
I use ziploc bags to store the precooked meat in the upper freezer of a refrig/freezer combo. To conserve quart bags, I fill a quart size ziploc with two 2 person portions, flatten all the air out, and close it up. I use my fingers to separate the contents in half, inside the sealed bag. I fold the bag in half along the separation I made and place the bag in the freezer still folded. Nice little stacks of Ziplocs instead of bulky containers to wash and rewash.
There are only 2 of us in the household. It is so convenient to open the freezer, pull out some meat and create a dish du jour. I never microwave defrost the frozen meat in the ziploc, instead I transfer it to a ceramic plate or bowl.
The puck idea sounds interesting. I just may have to experiment with that.
I think I will use cleaned out individiual portion yogurt containers (have to save some up) or 8 oz plastic drink cups (on hand) instead of muffin tins to make the pucks.
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Old 09-02-2011, 09:35 PM   #51
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My way of cheap eating is using a food vacuum sealer such as a Vacupack. I think it's kinda fun, having a system in place to buy in bulk and freeze and save. As long as the machine is reliable, it's great.
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