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Old 01-03-2017, 02:11 PM   #11
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I had a lovely leftover venison steak. I made a salad with spring mix greens, roasted walnuts, bleu cheese crumbles and thinly-sliced strips of the steak on top. I did heat the steak a bit, but not enough to get it to medium (it was rare--medium-rare). Dressing, bleu cheese, naturally. One of my favorite salads that I order (with beef) when I go to a restaurant near my house in Ontario.

Beef stroganoff would probably be one of the dishes I would make. Steak sandwich on a lovely fresh mini-baguette.

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Old 01-03-2017, 08:40 PM   #12
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I applaud you for making it for yourself!!!

Less is not more. More is more and more is fabulous.
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Old 01-04-2017, 03:19 AM   #13
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Originally Posted by Cooking Goddess View Post
OR...instead of spending $$$ on a vacuum sealer, you can play with your food in water and end up with a very close freezer double.

How to Seal Foods Airtight Without a Vacuum Sealer

Yeah, I'm cheap...
I'm cheap too. I've tried that method. I found that for some shapes of food there will still be some small air pockets. Also, when it's sealed, you have to dry it before you put it in the freezer. That was annoying - trying to get all the moisture off the bag. I'll have to try it again some time.

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