So I'm emptying out my fridge...

"ItsJoanNotJoann" wrote in message
news:3e0c44d7-ce55-4464-9683-71f939556e26@a21g2000prj.googlegroups.com...
On Feb 28, 2:10 am, "Julie Bove" wrote:

I couldn't either. It just looked like one long post from you.

---

From me? Or from him? Oddly I never saw the original post.
 
On Wed, 2 Mar 2011 06:15:08 -0800 (PST), Kalmia
wrote:

Another city person, eh? Cities just love it when people store
gasoline powered generators in a garage that's attached to their
house. Oh, yay - let's burn down the neighborhood. We'll call it
primal redevelopment.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
" Bigbazza" wrote in news:8t13e6Fl53U1
@mid.individual.net:




I've never used WLMNR, so wouldn't know about it even if I fell over
it..... but sometimes your posts just seem to be part of the OP's post,
and other times, you're reply is in the .sig area.

Maybe you just need to get into the settings somehow and change a few
things.



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
"Julie Bove" wrote in news:ikfl8r$eq9$1
@news.eternal-september.org:


Windows



Yeabutt, I know it's one of Barry's online traits, so I make
exceptions..... most times!!


If he was anybody else, I'd just shitcan him and be done with it :-)

But us Aussies have to stick together, even though he has a rather
'muddied' opinion of Queensland :-)


--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
On 3/2/2011 10:58 AM, Julie Bove wrote:


The problem with cooking ground beef is sometimes you don't know what
you're going to do with it. If I find chuck on sale, I might want to
grind it for hamburgers, or for meatloaf, or meatballs, or maybe just
crumbled. If I find chuck on sale, I freeze it as a whole roast. Then
figure out what I want to use it for, then grind and use it.
 
On 3/2/2011 6:47 AM, Jim Elbrecht wrote:

That's where ours is too.

Wouldn't be without mine either. Just the deals I make on meats at the
local supermarket when the used meat bin is full. Bought about a dozen
T-bone steaks the other day, marked down by half the price just because
they were coming up on their sell by date. Some people want that meat
blood red, I like mine when it starts to darken with age but before it
turns green.
 
On Wed, 02 Mar 2011 08:45:58 -0600, George Shirley
wrote:


I don't have a pantry.

There's enough meat on sale every day at the grocery store that
there's no need to freeze anything. We aren't a one trick pony when
it comes to dinner, so a freezer full of beef steaks doesn't even
appeal.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
Cheryl wrote:


That about sums it up. Because of his work, he has at least four or
five work conferences that he travels for each year. If we can get
child care, usually the grandparents, sometimes some friends here in
town, then I go, too. It's basically an almost free vacation for us.

That week was cut a little short because of a family funeral, but we
_were_ missing the children a bit, even if we didn't get as much done at
home as we wanted.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
In article , [email protected]
says...

I am sorry but something doesn't add up here if that is happening after
a few hours with the door closed, on a newer fridge... I am sensing a
back pedal or exaggeration here somehow but I will leave you to your
thread...
 
On 3/2/2011 11:35 AM, sf wrote:

Same here, but not lately. Walking so slow pushing a cart is terribly
painful anymore. I can feel my back crack with every step. I end up
hunched over the handle until I get done. Then I have to load it all on
the conveyor belt after standing in line in pain+. Then I have to put
all the bags in the car. Then I have to haul them to the house. Then I
have to put everything away. For me, it's just all pain anymore. But I
used to love it. Looking at everything, thinking of things to cook,
looking at sale items.
 
On

I avoid going out to eat unless it is a restaurant i know I like.
Going to somebody's house is even worse. There are a lot of things I
do not like, some of which are really hard for me to get down with a
straight face. It is guaranteed that I will have to eat something I do
not like to be polite. I do not look forward to those events.

I really don't have that much time anyway. I usually only have 1 day
off a week, so I would rather not spend hours cooking for other people
or hours at somebody else's house.
 
Jim Elbrecht wrote:

I don't see any benefit whatsoever in stocking up on a freezerful of
uncooked foods, and in fact there is no convenience... you still need
to defrost and cook it... I think that's why folks end up with a big
freezer all crammed full, they find it too much trouble waiting to
defrost when they can bring home unfrozen foods for that day. Why do
folks want to invest so much cash in their stupidmarket for foods they
may not eat for a year or two, maybe longer, maybe it'll eventually
end up in the trash, and freezer space in the stupidmarket is free...
in the US food is on sale every day, especially meats. I find a
second refrigerator freezer is far more useful... the x-tra fridge
space always comes in handy and I don't need a second large freezer
because most of what I freeze is cooked food, cooked food takes far
less space. When something is on sale I'll buy a bulk quantity and
I'll cook it all that day, enough for a dinner or two but most to
freeze in portions. It's really amazing how much less freezer space
cooked foods take compared to raw, and how convenient it is to pull
something out in the morning and have dinner already made... most
cooked foods don't need to be defrosted before popping them into the
oven... frozen cooked sausage/meataballes in sauce defrosts in the
microwave and heats in a pot on the stove top before the pasta water
boils and cooks the pasta. Baked/fried chicken heats directly in the
oven, meatloaf the same. Soups and stews reheat brainlessly... I
always have chili already made except for a few minutes in the nuker.
I think it doesn't get more kitchen -imbecilic than to fill a freezer
with raw chicken or tender steaks... cook the chicken and then freeze
it (uses 75% less freezer space), tender steaks, one cut or another is
on sale in the US every day, it's really dumb to freeze steak, lowers
the quality by at least two grades (turns t-bone into stew meat...
I'll freeze chuck roast but never rib), just as dumb as DUHHHH
freezing fresh fish... even flash freezing noticeably deteriorates
meats and I just know none of yoose freezer freaks owns a flash
freezer. Yoose waste more cash on vacuum rewrap than you save.
 
Re: [email protected]

I_am_Tosk wrote:


It's not about how warm it got. It's about how long it was above 40F. A well
sealed fridge running at say 34F with a freezer will hold temp for a
significant time if not opened. That being said, it's certainly possible he
discarded food that could have been kept. However it would have been
important at that point to take any perishable foods being kept and freeze
them, or cook and preserve them in some way. It would also have been
important to take into account the time needed to re-cool the warmed up
food. This is because the time in the danger zone between 40F and 140F is
cumulative, not episodic. There are specific time and temp guidelines for
cooling foods, although within a certain range of time and temp, food can be
reheated to 165F and the cooling process restarted. But regardless, the time
needed to recool a fridge full of warm food to safe levels is indeed
significant.

Plug this into Google or other search engine and you'll find lots of
evidence which backs up what I'm saying: "food storage temperature danger
zone pathogens"

To your comment about looking for anything spoiled, you can't tell whether
food is spoiled, i.e., has been contaminated to an unhealthy degree by
potentially dangersous pathogens, by looking, feeling, or sniffing. You can
only tell whether there has been contamination that changed the food in a
way you find unpleasant. However the stuff you can see feel and smell for
the most part are not caused by the pathogens which can sicken or kill you.
The presence of detectable changes does not mean there are dangerous
pathogens, nor (important) does the lack of detectable changes prove there
are not dangerous pathogens. However, the presence of detectable changes is
a warning that conditions may have been right for the development of the
dangerous stuff.

Much of what you find in the search above will refer to commercial food
handling. There seems to be a belief that in the home, these standards can
be relaxed. However there is no scientific basis for that, just a difference
in the odds of someone getting sick based on less food and fewer people
eating it.

MartyB
 
"Brooklyn1" wrote in message
news:[email protected]...

I'm with you. Now I guess if I lived in some isolated area where it was a
good 2 hours to the store, I might freeze the meat.

I do try to keep a pound of hamburger in the freezer. That can be cooked
without thawing. And I do keep some cooked meat in there. But I have
stopped keeping large amounts of raw meat. I used to do this and would
eventually wind up throwing it out after it was long forgotten and freezer
burned. I can never remember to pull it out to thaw it. And really...
Why? I take my daughter to the dance studio 4 times a week. It is in a
strip mall with a grocery store. If I really need something I can get it
then.
 
Re: [email protected]

I_am_Tosk wrote:


Why would he misstate his experience? It sounds to me like the power was out
for longer than he thinks, and if he has a fridge which runs all the time,
it's not right no matter how new it is and certainly can't be counted on to
maintain temps for long without power. In any case the conditions he reports
were worrisome, except that there was no need to discard the stuff that was
still partially frozen or cold in the freezer. But if you don't believe him
that's up to you.
 
In article ,
[email protected] says...

We buy meat, bread, veggies, etc in bulk.. I don't have an extra 3-4
hours a week to run to the store every day, or even other day.. Hell, if
I have to go once a week, that's too much.

We get meat from a local distributor and we split 50-80 pound boxes with
3-5 other families at the barn. Sometimes we get a huge chunk and I
butcher it myself. If you don't know or can't enjoy the benefits of
that, I can't help you at all;)

We have a Sanyo 26 cubic foot side by side fridge with a huuuuge freezer
bin, and a small upright freezer (3'x3') out in the garage. Meats and
next on rotation veggies/snacks mostly stay frozen inside, and bread,
milk, bulk veggies, plus the occasional snack like icecream, go in the
freezer outside. As far as rotating food so you don't lose it, my wife
handles that and we don't have a problem. Mostly because she is sharp
like that and can pretty much tell me what's in the freezer at any given
time, right down to the bottom;)

As to power loss, we run a generator. In the old days, we would head
over to the local Ice plant and get a chunk of ice which would last a
couple of days...

Bottom line, I hate shopping, God bless my freezer, my slicer, my bbq,
my smoker, and my butcher knife!
 
wrote in message
news:ab55ed66-1617-4942-8a5c-5c9e1634a6ef@l14g2000pre.googlegroups.com...

I usually don't like eating at other people's houses. Unless I know they
are serving something I like.
 
"I_am_Tosk" wrote in message
news:[email protected]...

I don't spend that much time shopping. I can just walk over to the grocery
store and get what I need. If I need something. The bulk of my shopping is
done once a week. I go to Costco, Target and then maybe the grocery store.
But not always the grocery store. That whole thing takes me 4 hours at the
most. But I do go to another city, so there is the travel time.

Wow! Daughter and I are not big meat eaters. Would take us forever to eat
the much. I do have to buy a lot more meat when husband is home because
that is about all he eats. That and ice cream.

Mostly what I have in my freezer is ice cream and Popsicles. I can never
seem to have enough of those in the house. I do buy a few frozen
convenience things. And currenly waaay too many cooked hamburger patties.
I kept buying them thinking I was out. Then when I cleaned the freezer out
I was shocked to see how many were really there. Now they are all in one
place.

I hate shopping too.
 
Back
Top