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Texzilla588

By Texzilla588
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Texzilla588

Texzilla588 769

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What a weird thread. This is probably a generational question, but do y'all freeze your meat as soon as you buy it? My FIL lives on a ranch/farm near Midland and freezes everything except for milk, eggs, fruits and vegetables. 
 
My folks do the same. I usually stick meat in the fridge so I have to cook it within a few days. Otherwise, I’d be eating take out for lunch and dinner with a freezer full of meat. 
 
 

I have a vac sealer. It’s just two of us. I will buy meat on sale and vac it and freeze it. So if Tom Thumb has chuck roast for $2.47 lb or pork tenderloins for 99 cents I’ll buy several and vac and freeze at home. I’ll then thaw and grind up a roast for burger. I also repack my kids venison as I don’t like how they package it at his processor. If I make a big pot of chili or spaghetti sauce I will vac pack and freeze.

Vac sealing really prevents freezer burn. But you do have to keep track of inventory and defrost it in time for a meal.

If I just buy meat for a regular groceries I don’t freeze it unless I forgot it and need to . Unless it turned and I toss it.
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Gil Bang

Gil Bang 25,901

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1 hour ago, miguelito said:

My syrup says "refrigeration not required," but that's probably because it's mostly hfcs and chemicals. 

I've had honey crystallize before. I don't know what causes that.

We've got a bottle of real maple syrup that says refrigerate after opening, and a bottle of cheap Aunt Jemima shit that says refrigeration not required. 

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mooseoutfront

mooseoutfront 3,642

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16 hours ago, Gil Bang said:

how come your shitter isn't log walls?  And that's a serious question from an ignorant guy from San Diego. 

Logs are heavy.  The shitter was built on two pressure treated 4x4's that I cut into skids.  When the shitter hole eventually gets full, we'll dig another hole and drag the outhouse over the new hole with the wheeler.  

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dcbc

dcbc 14,431

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1 hour ago, Texzilla588 said:

An unpopular practice. I have some ancient cast iron. Well seasoned. When I use it, I wash with dawn and hot water, scrub it, dry it, spray with some oil, wipe it out, put it up. My grandmothers didn’t baby those pans.

The lack-of-soap-use by the older generations stems from when the soaps contained lye, which would heavily strip seasoning from the pan.  This isn't a concern with modern dish soap and isn't what I'd consider unpopular at this point.  Scrubbing to remove carbon is best practice.  Carbon and burnt on food isn't seasoning.  I use a chain=mail scrubber.

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Sbbruin

Sbbruin 21,744

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On 8/5/2024 at 8:05 AM, Texzilla588 said:


I have a vac sealer. It’s just two of us. I will buy meat on sale and vac it and freeze it. So if Tom Thumb has chuck roast for $2.47 lb or pork tenderloins for 99 cents I’ll buy several and vac and freeze at home. I’ll then thaw and grind up a roast for burger. I also repack my kids venison as I don’t like how they package it at his processor. If I make a big pot of chili or spaghetti sauce I will vac pack and freeze.

Vac sealing really prevents freezer burn. But you do have to keep track of inventory and defrost it in time for a meal.

If I just buy meat for a regular groceries I don’t freeze it unless I forgot it and need to . Unless it turned and I toss it.

I'm a big vac sealer guy myself.  

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Gene Parmesan

Gene Parmesan 3,993

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I used to not refrigerate tabasco, and I once questioned a friend on why they refrigerated theirs, and they said it's for the color.  I usually consume hot sauces I buy fast enough to not matter, but I only eat tabasco on a few things so if it's a big bottle it's on my shelf a while.  I did notice that it was a lot duller than a new bottle.  Didn't really notice any taste differences though.  Now I refrigerate it.

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Texzilla588

Texzilla588 769

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The lack-of-soap-use by the older generations stems from when the soaps contained lye, which would heavily strip seasoning from the pan.  This isn't a concern with modern dish soap and isn't what I'd consider unpopular at this point.  Scrubbing to remove carbon is best practice.  Carbon and burnt on food isn't seasoning.  I use a chain=mail scrubber.

I have one of those things and it’s great for the burnt on shit. I only use them for a few things these days. I hate dealing with their weight. Carbon steel I likey much better. And I have an unending source of nonstick.
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dcbc

dcbc 14,431

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45 minutes ago, Texzilla588 said:


I have one of those things and it’s great for the burnt on shit. I only use them for a few things these days. I hate dealing with their weight. Carbon steel I likey much better. And I have an unending source of nonstick.

We have one cast iron skillet, four carbon steel pans, and a lot of stainless (you name it).  We have one nonstick that my son and wife use.  I don't use it at all.  The carbon steel is plenty nonstick for whatever I'm cooking.  I almost always opt for carbon steel over cast iron these days.

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jimmyjazz

jimmyjazz 45,587

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59 minutes ago, PilotsError said:

Nothing ruins pancakes or waffles worse than cold syrup.

Keep your syrup in the fucking pantry.

I'm not sure if you're aware of the latest cooking gadgets, like the stovetop or the microwave oven?

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Sbbruin

Sbbruin 21,744

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1 hour ago, PilotsError said:

Nothing ruins pancakes or waffles worse than cold syrup.

Keep your syrup in the fucking pantry.

Pure maple syrup says "refrigerate after opening," so that's what I'm doin'.

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VABuckeye

VABuckeye 2,472

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On 8/4/2024 at 9:02 AM, Jerry Callo said:

I refrigerate all but maple syrup - that stuff comes from an unrefrigerated tree.

You know where maple syrup comes from right?   The great white north. Natures refrigerator. 

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Braff Zacklin

Braff Zacklin 13,430

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42 minutes ago, Deej said:

Who has any left to refrigerate?

Super Troopers Drink GIF by Searchlight Pictures

I always assumed they were chugging tea or something similar for these takes, but in some "behind the scenes" commentary, they said it was actually syrup. 

Another trivial tidbit that underscores the greatness of that movie.

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Texzilla588

Texzilla588 769

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You know where maple syrup comes from right?   The great white north. Natures refrigerator. 

A maple tree pours sap out like a garden hose. Takes about a tanker to make one bottle syrup. Mines room temp but warm it gently with a chopped jalapeño for your waffles, ton of butter. Awesome.
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