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Post by cutter on Mar 3, 2011 16:28:06 GMT -4
I'm a retired meatcutter with 40yrs experience, I can tell fresh meat that's still good from less than fresh by looking at it. Now day's most markets don't rewrap meat that goes out of code, they reduce it on the last day. This can be a real bargain for the cash strappeds shopper. Today I found chicken thighs that went on sale yesterday for 89c a pound. The family size packages were about $6 each and a sticker for $3 off due to code date. This made them about 45c a pound. I bought all they had, 6 packages. Also Hilshire Farms Kilbasa normally $3.99 ea with a $2 off sticker I got 20 of those. All this freezes well and with the coming high food prices I feel good. Take a good look at those last day of sale items, they can save you a lot of money.
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Post by nhlivefreeordie on Mar 3, 2011 16:48:52 GMT -4
Take a good look at those last day of sale items, they can save you a lot of money. I do, and when I see a good price I pack the freezer after vacuum sealing. Trying now to cut a deal with my Amish friends for 1/2 goat.
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Post by cutter on Mar 3, 2011 17:32:19 GMT -4
I saved so much money today I had to go to sam's club and buy a new foodsaver vacuum sealer. Next on my list a new dehydrator and pressure canner.
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Post by ☼ ЯÏĊk ☺ on Mar 3, 2011 17:58:14 GMT -4
Way to go Cutter! Someday we have time, I'll yap at ya about smoking the meat some before either freezing or canning. I love it. Great when its 10 beeeeelow zero, and you throw a steak in the oven broiler and its smokey. Makes me feel "summery" somehow.
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Post by rAcErRicK on Mar 3, 2011 19:15:01 GMT -4
I'm a retired meatcutter with 40yrs experience, I can tell fresh meat that's still good from less than fresh by looking at it. Now day's most markets don't rewrap meat that goes out of code, they reduce it on the last day. This can be a real bargain for the cash strappeds shopper. Today I found chicken thighs that went on sale yesterday for 89c a pound. The family size packages were about $6 each and a sticker for $3 off due to code date. This made them about 45c a pound. I bought all they had, 6 packages. Also Hilshire Farms Kilbasa normally $3.99 ea with a $2 off sticker I got 20 of those. All this freezes well and with the coming high food prices I feel good. Take a good look at those last day of sale items, they can save you a lot of money. Hey ! You are the same Walt ! Shingletown if memory serves. Double welcome then Walt, good to see you again. ;D
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Post by cutter on Mar 3, 2011 23:43:23 GMT -4
Yep Rick, that's me. I love this site. All the good people of that other site and none of the bad.Thanks
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Post by azlonerider on Mar 4, 2011 0:47:19 GMT -4
Cutter, we pretty much buy only meat that's on sale and if it's the last day we're even more excited because the discount is bigger. We either freeze, dehydrate or can it, then use it as needed.
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Post by capecmom on Mar 4, 2011 7:49:52 GMT -4
I did that very thing yesterday! I bought a bunch of sale meat and then vac sealed it all for the freezer. That's one thing that we have been sorely lacking.
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Post by ☼ ЯÏĊk ☺ on Mar 4, 2011 10:42:42 GMT -4
Julie, have you canned any?
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Post by capecmom on Mar 4, 2011 10:46:44 GMT -4
Yeah, I have canned chicken, pork, and hamburger in a light sauce (I think it was one of Pat Crowder's recipes) so that all you have to do is add some taco seasoning and make tacos or Italian seasoning to add to a spaghetti sauce.
I bought things that were easily canned up if we ever lost power for long enough to defrost the freezer.
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Post by rAcErRicK on Mar 4, 2011 14:10:59 GMT -4
Yep Rick, that's me. I love this site. All the good people of that other site and none of the bad.Thanks Yessir, that's pretty much how we all see it, and that's how it came to be. Glad you decided to make the move. You can call this place "home", there's a respected family atmosphere here that used to be at the other place, and we hope to keep it that way.
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Post by ☼ ЯÏĊk ☺ on Mar 4, 2011 17:37:15 GMT -4
I ca'NT WAIT TO CAN Ba.....why am I capital letter yelling? Bacon. Everything I've been reading on it sounds yummy and wonderful. I just gotta buy some parchment paper. One article said wax paper worked okay. I dont want okay, I want fantastic. And I suppose wide mouth jars would be better/ easier. Better look under the bed and start counting. Julie... for pasta sauce, do you use basil, oregano, or both? And lately I've noticed that I have to add a bit of brown sugar to my sauce when I use store tom.sauce, crushed, stewed, any of the large cans I make sauce with. Wicked acidic tomatoes their using. Brown sugar seems to cut the acid a bit, what do you guys use? or is it just me? : )
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Post by capecmom on Mar 4, 2011 18:23:35 GMT -4
Yeah I usually use a bit of sugar myself. My Mom taught me to do that-I use a pinch in tuna fish too if it seems strong also-seems to tone it down a little if it's a little 'fishy".
Rick-it depends on the recipe for the spices. Spices sometimes change through the canning process and can be strong after sitting awhile in the sauce. One of the main sauces I make has to be pressure canned because of the mushrooms in it. But it has parsley, oregano and basil in it. Oh forget to add that there is a cup of red wine in it too-YUM! This one is my SIL's favorite.
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Post by ☼ ЯÏĊk ☺ on Mar 4, 2011 18:26:42 GMT -4
Almost all my pasta sauces has wine. A must have, both the recipe and the cook need it.LOL
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Post by nhlivefreeordie on Mar 4, 2011 18:40:29 GMT -4
I made chicken cacciatore the other night and Lynn went wild over it, it also had a 1/2 cup of wine in the sauce.
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