"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 05-07-2016, 07:38 PM   #11
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,889
Quote:
Originally Posted by Dawgluver View Post
Spaghetti with meat sauce here.

Edit: Drat. Fried up the hot Italian sausage, and it was freezer-burned and inedible. Guess it will be meatless spaghetti.
Dawg, I often have that trouble with Italian sausage too! I wonder why it's the only thing that ever gets freezer burn for me. Hey, you could have had Hawaiian spaghetti with Spam.


Quote:
Originally Posted by Silversage View Post
Blast out of the 1980s.

I had a small Brie. Topped it in fig and port wine jam and wrapped it in puff pastry. Egg wash and baked. Popped open a nice red wine and called it supper.

So retro but so good!
What's wrong with retro? I sounds delicious. I did a simpler one the other day baked with Trader Joe's Bacon Jam on top, along with chopped pecans.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-07-2016, 07:41 PM   #12
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,115
Quote:
Originally Posted by Silversage View Post
Blast out of the 1980s.

I had a small Brie. Topped it in fig and port wine jam and wrapped it in puff pastry. Egg wash and baked. Popped open a nice red wine and called it supper.

So retro but so good!
That actually sounds really good.

Kay's and Rock's steaks sound pretty good too.

Sorry Dawg, that sucks.
__________________

__________________
medtran49 is offline   Reply With Quote
Old 05-07-2016, 07:42 PM   #13
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,115
We wrap italian sausage (or any raw sausage) in plastic wrap and then bag. That seems to stop the freezer burn issue.
__________________
medtran49 is offline   Reply With Quote
Old 05-07-2016, 07:47 PM   #14
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,127
What Ya Havin This Evening 5-7-16

Quote:
Originally Posted by Kayelle View Post
Dawg, I often have that trouble with Italian sausage too! I wonder why it's the only thing that ever gets freezer burn for me. Hey, you could have had Hawaiian spaghetti with Spam.




What's wrong with retro? I sounds delicious. I did a simpler one the other day baked with Trader Joe's Bacon Jam on top, along with chopped pecans.

Heh. I was contemplating using my maple syrup spam!

SS, that sounds delicious, as does Kay's!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-07-2016, 07:49 PM   #15
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,127
What Ya Havin This Evening 5-7-16

Quote:
Originally Posted by medtran49 View Post
We wrap italian sausage (or any raw sausage) in plastic wrap and then bag. That seems to stop the freezer burn issue.

It just looked suspicious. I usually don't have a problem, but this time it was a name brand instead of a store brand. I'm glad I fried it up first before I added anything else!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-07-2016, 08:05 PM   #16
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,889
Quote:
Originally Posted by medtran49 View Post
We wrap italian sausage (or any raw sausage) in plastic wrap and then bag. That seems to stop the freezer burn issue.
Thanks Med I've been doing that, but now I'll start wrapping the links individually instead of by how many I use at a time. Geeze, I hate ruined food.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-07-2016, 08:17 PM   #17
Sous Chef
 
Silversage's Avatar
 
Join Date: Aug 2004
Location: Florida
Posts: 863
I find that any kind of ground meat, including sausage, only last about 60-90 days max in the freezer. I can stretch that a bit if I package them in foodsaver bags, but it still doesn't last long-term.
__________________
In our house, dog hair is a condiment!
OMG! I decided to blog!
Silversage is offline   Reply With Quote
Old 05-07-2016, 08:23 PM   #18
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,115
OMG, Myron/Craig's chicken is GREAT! I told him instead of using the BGE next time to use the Horizon and make a double or triple batch so we can freeze some for other meals. He has a pic to post later of the beauts!
__________________
medtran49 is offline   Reply With Quote
Old 05-07-2016, 08:59 PM   #19
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 408
I was out having fun all day. I just had cold sliced corned beef with mustard/horseradish sauce and corn on the cob.
__________________
LizStreithorst is offline   Reply With Quote
Old 05-07-2016, 09:15 PM   #20
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
I gave some to my neighbor and his wife came back with the empty plate just praising these thighs. I told her the recipe came from a master champion, BBQ expert.

__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.