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
smell and taste bad (as well as be potentially
hazardous), but admittedly it'll stay good for a
long time and possibly improve for a while, and
it won't turn green.

actually buy them still in the cryovac and do the butchering yourself
(not that I would do that).

I've bought 10+ lb chunks of meat at Costco
and cut them into 1 1/2 lb steaks (1 or 2
individual servings) for Lilli's. Say, 2
steaks for eating fresh, the rest going into
the freezer. Her vacuum sealer must not be so
good as yours, because the frozen and thawed
ones are never as good.

the taste. If you like medium or above beef,
dry aging might richen the flavor and do some
tenderizing, but otherwise I don't see the point.

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.

Title: Steve's Mother's Lentil Stew

Neh, needs more seasoning, either that or pork.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Nuts About Cheese
Categories: Appetizers, Cheese
Yield: 6 servings

2 c Pecans or walnuts (about 1/2
-lb)
4 oz Cream cheese
4 oz Stilton or Danish blue
-cheese
1 tb Mayonnaise
1/2 ts Worcestershire sauce

Any flavored cream cheese (pepper or orange) can be used instead of
themixture of Stilton, cream cheese, mayo and worcesershire sauce.
To add variety, serve a couple of flavor combinations, such as
Stilton and garlic-herb cheese.

Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until
fragrant. Let cool completely. In food processor or by hand, combine
cream cheese, stilton, mayonnaise and worcestershire sauce until
blended. Refrigerate until firm. Sandwich about 1/2 tsp cheese
mixture between 2 nut halves. Refrigerate until serving.

Origin: Canadian Living magazine, Dec/88 Shared by: Sharon Stevens.

MMMMM

Michael, over Greenland as I type.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 12-28-18 18:43, Michael Loo <=-
spoke to Dale Shipp about 731 rib roast + wor <=-

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.

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.

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).

the taste. If you like medium or above beef,
dry aging might richen the flavor and do some
tenderizing, but otherwise I don't see the point.

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.

Title: Steve's Mother's Lentil Stew

Neh, needs more seasoning, either that or pork.

MMMMM----- Recipe via Meal-Master (tm) v8.00

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

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

Title: Lentils Ole
Categories: Low fat, Beans, Lentils, Posted
Yield: 4 Servings

1 c Lentils
3 c Water
1/2 c Chopped scallions (green &
White parts), or onion
(either is good)
1/2 c Green peppers, diced
1/2 c Red peppers, diced
1 tb Chili powder
1/2 ts Cumin seeds, crushed (what I
Use) or
1 ts Ground cumin
4 Cloves minced garlic
1 tb Red wine vinegar
8 oz Can tomato sauce
1 tb Molasses

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)

Bring the lentils and water to a boil, then cover & simmer for about
25 - 30 minutes until soft but not mushy. While the lentils cook,
saute the scallions, pepppers, garlic, chili powder and cumin in 1
TBSP vinegar til the vegetables are limp (about 2 mins). (NB: I do
use a nonstick pan for this step.) Add tomato sauce and molasses,
cook for 1 minute (scrape the stuck pieces off the pan), taste and
add more vinegar if needed (I usually add another TBSP). Add mixture
to lentils and cook until heated through.

Great over rice, or maybe as a burrito or taco filling (recommend
using less than 3c. water then, since this comes out very saucey).

Date: Tue, 21 Feb 95 12:54:22 EST
From: aiko@epoch.com (Aiko Pinkoski)

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:59:35, 28 Dec 2018
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