Informed Webmaster

Do you think getting one of those vac pack machines is any cheaper than using ZipLock bags? We buy family packs, divide into Ziplock bags and store in recycled ice cream buckets in deep freeze.

Here's something new to try: Sweet Heat 7up Chicken

Accrete wrote: Wed Sep 09, 2020 1:42 pm Do you think getting one of those vac pack machines is any cheaper than using ZipLock bags? We buy family packs, divide into Ziplock bags and store in recycled ice cream buckets in deep freeze.

Here's something new to try: Sweet Heat 7up Chicken

Absolutely not cheaper but for longer term storage of meat you catch on sale it is well worth the price. I still freeze ground beef in 1 lb ziploc package cause I know it will get eaten within 6 weeks. When I slice up a whole ribeye or chuckeye loin I know some of that may stay in the freezer for a year or more. For father's day we actually ate some lost vac-paked ribeyes that 2-3 years old. They had no freezer burn and were still nice and red.

Accrete wrote: Wed Sep 09, 2020 1:42 pm Here's something new to try: Sweet Heat 7up Chicken

That I am going to have to try. I still remember that thigh dish cooked in Coca Cola that ???? shared with me at V7.

For most meats I know will be cooked within a week or so at most, sure, a ziplock bag will do. But, if I'm not sure when I'll get around to cooking them, I'll do vac bags. If I happen to forget about an item in a ziplock bag, and a month or more passes, you risk freezer burn, IMO.

Here, steak and chicken stay in the freezer longer because of the amount/quantities we buy, so I'll vac pack them. I usually buy ground beef in maybe 3kg amounts, and have them split that into 600gm bags, they arrange for at the shop. This is typically the size/amount of beef we use for hamburgers. If I put the ground beef in ziplock bags, IMO, there's too much air in the bag because of the way the beef is ground up and I'd rather have it vac'ed and sealed.

Colbyt wrote: Wed Sep 09, 2020 3:40 pm ...When I slice up a whole ribeye or chuckeye loin I know some of that may stay in the freezer for a year or more. For father's day we actually ate some lost vac-paked ribeyes that 2-3 years old. They had no freezer burn and were still nice and red.

Our deep freeze isn't that big. We use up what's in there in 3-4 weeks usually other than turkey soup.

But that could be a good idea for Mom. She is bad for burying things in the deep freeze and forgetting about them.

Here's one to put on the list for the winter or a cold day: Lemon-Herb Turkey Breast Made in the Slow Cooker

Have you guys hear of Snickerdoodles? I had not heard of them until a couple of years ago. Friend's mom makes them for get togethers (when we had them ) because the boys in the group love them.

The BEST Snickerdoodle Recipe – Soft and Chewy!

Herd of them. Never seen, tasted or made one.

On the weekend, we BBQ'ed chicken skewers from Longos. They were really good quality. About 10 per package, but smallish. So, I'd probably eat 3 skewers. The kids about 4 each, and DW, probably 2. So, it's about $18 for 20 skewers. Not the most cost-effective, but certainly above average quality of meat.

We've enjoyed a few above average cost meals at home during this. When I think I might be consumptive I ask myself what the same quality meal would cost out; something we are not doing and mentally write off the extra cost to entertainment.