"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 12-29-2006, 03:05 AM   #21
Executive Chef
boufa06's Avatar
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Charlie, a rasher of bacon is a slice or strip of bacon.

The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 12-29-2006, 06:18 AM   #22
Head Chef
skilletlicker's Avatar
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,323
As for bacon, I buy three pound thick slice packages, then cut the slab in half and wrap in individual Saran Wrap packages of four half slices and store all of them in a gallon freeaer bag.

Also various fruits and vegetables.

Meats including some or all of pork butt, whole chickens, chuck roast, ground meats and sausages, preferably ground at home.

Misc. items such as homemade broths, yeast, butter, homemade masa, ice cream and or freezing container, and of course plenty of ice for cocktails.

"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 12-29-2006, 08:44 AM   #23
Senior Cook
Join Date: Dec 2006
Posts: 170
My freezer is usually stocked with:

pesto (parsley, cilantro and basil)
citrus juice and zest
stock (turkey and lamb stock right now)
frozen peas
frozen artichoke hearts
frozen spinach
various meats and seafood
Sararwelch is offline   Reply With Quote
Old 12-29-2006, 10:01 AM   #24
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I just have a small refrigerator freezer, but do try to have the following in it at all times:

boneless skinless chicken breasts
boneless skinless chicken thighs
cooked shelled deveined shrimp
ground turkey
turkey &/or chicken sausage
ravioli - any type
frozen spinach - any brand
various packages of the "Hanover" brand line of "petite" vegetables - primarily carrots, snap peas, string beans, peas, & brussel sprouts (all other veggies I prefer to buy fresh)
I also buy & freeze bacon (both turkey & regular) when it's on sale.

Those are my essentials which, in addition to all the stuff in my pantry & fridge, enable me to toss together any number of dishes quick as a flash if need be.
BreezyCooking is offline   Reply With Quote
Old 12-29-2006, 10:59 AM   #25
Sous Chef
Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
2-C Containers of Chicken, Brown Chicken, Brown Veal, and Fish Stocks (1-gal/8 containers each).
Bones/tidbits that are soon to become stocks.
1/2-C Containers of Veal and Chicken Demiglaces (1-qt/8 containers each).
Thai Chiles, Lemongrass, and Kaffir Lime Leaves.
Flying Fish Roe (Tobiko), Smelt Roe (Masago), BBQ'd Eel (Unagi).
Various sizes of uncooked/unpeeled (but cleaned!) shrimp.
Couple back-up pounds of whole unsalted butter (Haha!).
Frozen whole berries from the summer months.
Bag of Peas n' Carrots for bulking up quick batches of fried rice or pilaf.
ICE! (Two trays... which is just enough for my rate of consumption!).

That about fills it to 3/4 capacity. I like to leave some room for the air to circulate properly.
Oh, I also keep a thermometer in there for reference if things seem off...


Meats & Fish I prefer fresh (as well as most vegetables). I buy whatever is on sale each week which provides fresh items that are low in price. Adds suprise and variety to my cooking repertoire as well.

I used to freeze batches of Marinara sauce, but I compared a reheated frozen batch with a fresh batch and can't touch the frozen stuff anymore. I've read that below certain temperatures there are flavor compounds in tomatoes that pretty-much "shut-down" for lack of better words.

Occassionally I will freeze a batch of homemade apple sauce or homemade ice cream.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 12-29-2006, 12:48 PM   #26
Senior Cook
stinemates's Avatar
Join Date: Dec 2006
Location: Petaluma, CA
Posts: 250
Send a message via AIM to stinemates Send a message via MSN to stinemates Send a message via Yahoo to stinemates Send a message via Skype™ to stinemates
I always keep 1 cup sizes of stock (chicken, beef, veal, pork) in plastic baggies.

Aside from that, it's always meat meat meat. I keep my favorites -- Rib Eye, New York, London Broil... 1 whole roasting chicken, and a few different ways I like to break chicken down (Like.. thigh bone only removed, use it for stuffed breast [the leg bone helps with tieing and structure])

Oh, and popsicles! :)
stinemates is offline   Reply With Quote
Old 12-30-2006, 12:27 PM   #27
Sous Chef
attie's Avatar
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
Originally Posted by Hungry
I just GOOGLED RASHER and came up with:

The term rasher can be confusing. It can mean a single strip of bacon, or it can mean three or four strips of bacon, especially when it appears on a restaurant menu.

You must be referring to one slice of bacon to roll up for freezing.

I too freeze my bacon but, I lay out a piece of foil and place 4 slices on the foil and roll over and continue placing 4 slices and rolling to cover. This way they are flat. I will "nuke" them to seperate the slices and then pop them into the pan or the to griddle.

What we call "rashers" are different to what must of you use. The belly flap is still attached to the eye of ours whereas I think you use just the eye piece only
attie is offline   Reply With Quote
Old 12-31-2006, 12:24 AM   #28
Executive Chef
corazon's Avatar
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Ice Cream, of course!

We usually have
Spiral Ham that we divide up to small portions (great for throwing in potatoes au gratin or making sandwiches)
Almond Paste (dh has dire needs for galettes sometimes)
Pork Tenderloin
Freezer Jam (I make a ton every summer)
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 12-31-2006, 12:32 AM   #29
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,381
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
bubba Burgers for in a pinch
and LOTS OF ICE! I use like a tray per glass!
TATTRAT is offline   Reply With Quote
Old 12-31-2006, 02:58 AM   #30
Head Chef
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
Originally Posted by attie
What we call "rashers" are different to what must of you use. The belly flap is still attached to the eye of ours whereas I think you use just the eye piece only
I've bought bulk bacon cut as you describe. I just thought it to be the butcher's preference.

We always keep an injury ice pack in the freezer. We also have freezer packs for lunch boxes and small camping coolers (bait boxes).

StirBlue is offline   Reply With Quote

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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:33 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.