OK, I understand. Yes, I knew that markets get subprimals in cryovac
and then butcher them for the counters. Or if you go to BJs, you can

It's not the case that meat will stay fresh forever
in oxygen-exhausted plastic. If overage. it will

I assume that you mean "refrigerated", because we have had meat that has
been good for years when vacuum sealed and frozen.

As I've speculated earlier, Lilli's vacuum
sealer equipment and/or technique is/are faulty
- I was poking around the freezer for New Year's
Eve dinner, and there were a couple ribeyes, one
from 12/10/18 and the other from 10/27/18. This
month's still looked pretty good, though there were
ice crystals on the meat. The other had begun to
oxidize and discolor already. Both did end up
tasting perfectly okay, with a slight edge I think
to the oxidized one.

I've bought 10+ lb chunks of meat at Costco
and cut them into 1 1/2 lb steaks (1 or 2

That is a bit more than we would serve for ourselves as a single meal.
These days, we tend to eat about 3/4 pound between us of something like
steak and even less when in a stir fry with veggies.

For good beef or lobster, I allow myself a pound to
1 1/2, depending on mood, availability, and budget.

the freezer. Her vacuum sealer must not be so
good as yours, because the frozen and thawed
ones are never as good.

Maybe not, or maybe your taste buds are more sensitive than ours (known fact).

I will eat things that others consider rotten.
Sometimes I will eat things that I consider rotten.

I seem to recall you had other terms for the result -- something about mold and blue cheese?

I admit it - but wasn't going to say anything
about that.

I think that the phrase "dirty socks" was in there somewhere as well.

Old closets, moldy books.

Title: Steve's Mother's Lentil Stew

Neh, needs more seasoning, either that or pork.

I'm finding that true of many of the lentil recipes I've pulled out for
the month. Nevermind -- January will start something else.

For me the good thing about lentils is their
ability to assimilate flavors I like, such as
onions and garlic, cumin and curry, and so on.

Title: Lentils Ole
Here is one of my current favorite recipes, quick and delicious.
It freezes well also. Serves about 4 as a main dish.
(originally from the Jane Brody Good Food Gourmet, modified)

I'd be okay with that recipe but would at
least serve a cruet of olive oil with it.

New Year's Lentil Soup
categories: holiday, soup. vegan, Italianish
yield: 1 batch

2 1/2 c brown lentils
2 Tb olive oil
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 cloves garlic
6 c water or broth
1 bay leaf or stalk of rosemary
salt and pepper to taste

Rinse the lentils and soak overnight in enough
water to cover them generously.

Put the olive oil in a soup pot, and add the
onion, carrots, celery and garlic and cook
until they are slightly softened. Add the water
and then the soaked lentils and bay leaf. Bring
to a boil, then reduce the heat and simmer
until the lentils are soft but not mushy.
Add salt and pepper to taste and serve.

Sandy Oliver, Bangor Daily News 12/27/16
--- Platinum Xpress/Win/WINServer v3.0pr5
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On 01-01-19 14:08, Michael Loo <=-
spoke to Dale Shipp about 754 rib roast + wor <=-

As I've speculated earlier, Lilli's vacuum
sealer equipment and/or technique is/are faulty
- I was poking around the freezer for New Year's
Eve dinner, and there were a couple ribeyes, one
from 12/10/18 and the other from 10/27/18. This
month's still looked pretty good, though there were
ice crystals on the meat. The other had begun to
oxidize and discolor already. Both did end up
tasting perfectly okay, with a slight edge I think
to the oxidized one.

Something is definitely wrong then. Perhaps the next time you are here,
Gail can give you a demo and then you can teach Lili (or is that a non-starter?).

I've bought 10+ lb chunks of meat at Costco
and cut them into 1 1/2 lb steaks (1 or 2

That is a bit more than we would serve for ourselves as a single meal.
These days, we tend to eat about 3/4 pound between us of something like steak and even less when in a stir fry with veggies.

For good beef or lobster, I allow myself a pound to
1 1/2, depending on mood, availability, and budget.

The Porterhouse steaks we buy from BJs run at 1 1/4 to 1 1/2, and will
always go for two meals. First night polishes off the tenderloin, a
little bit of the strip steak and all of the bone meat. Next night
might be a rerun of the strip steak if enough is left, or turn it into
beef and black bean stir fry.

As to lobster, we have gotten spoiled by lobster in New England. There
is a lot more meat to shell ratio in a 2 1/2 to 3 pound lobster than in
a 1 1/4 pound that is usually in the grocery store tanks. Wegmans does
stock larger lobsters and for Gail's birthday we had them steam a 2 1/2
pounder for us. Good stuff!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ASIAN CREPINETTES
Categories: Appetizer, Asian, Hom
Yield: 8 servings

1 lb Ground Lamb
4 tb Fresh Asian or reg. Basil
- (finely chopped)
3 tb Minced Fresh Coriander
1 tb Finely chopped Ginger
2 ts Finely chopped Garlic
1 ts Salt
2 ts Sichuan Peppercorns
- roasted and ground
2 ts Coarse. chopped dried chiles
1 tb Light soy sauce
1 tb Dark soy sauce
2 tb Rice wine or dry sherry
2 ts Chinese sesame oil
1/2 lb Caul fat or crepinette

This is an Asian twist on a French appetizer. Caul fat can be ordered
from your local butcher.

SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul
fat to unravel easily. In a medium-sized bowl, mix the ground lamb
with all the ingredients except the caul fat. Cut the caul fat into
20 (5-inch) squares. Lay out a square of caul fat and place several
tablespoons of lamb mixture onto one end. Fold the sides in to form a
package. Repeat until you have used up all the lamb. Recipe can be
done ahead to this point and refrigerated. Wrap the crepinettes well
in plastic wrap and refrigerate. Approximately 40 minutes before you
are ready to cook, make a charcoal fire and, when the coals are ash
white, grill the crepinettes for about 8 minutes on each side, or
until they are done (firm to the touch).

Makes 6 to 8 Servings

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK
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MMMMM


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