Recent content by Old Butcher

Food safety tip I love my Lock'n Locks and track my left-overs by counting what containers I have not used. If I still have a bunch in the cabinet I know I'm not in left-over trouble. My food safety tip: blue painter's tape. I keep a roll in my handiest drawer to label left-overs with contents...

I bake 5-6 potatoes ahead so the hash sounds quick. I almost always use my left-overs for lunch and start fresh with dinner.

Love the pot pie idea! I enjoy making them too. In fact I might make a pasty while I'm at it.

Watching prices I'm watching for a temporary price dip here in NM as well. I miss the fierce competition in So Cal that holds meat prices down to the minimum. $0.99 butts are my stock up price-point as well but haven't seen them for at least 6 months. It's bacon pricing I don't understand. I'm...

This type of pork roast doesn't flake like a moist cooked one. It has more of the consistancy of a smoked ham product. I was thinking of trying it in a salad and Cuban seasoning sounds good. Maybe with some nuts and even a little apple.

I recently bought some 'High Altitude Flour' thinking it might help me at 6,200 feet. Then I realized there is nothing on the label telling what is so special about it. Anyone have experience with this Hungarian Ground High Altitude Flour?:ermm:

I often have quite a bit of left-overs (my wife says she isn't hungry) and wonder what creative ways others have found to deal with them. My most recent batch was a delicious convection baked boneless pork loin roast.

First time covection convert I tried the convection setting on a combination convection/microwave oven with a boneless pork roast and it came out EXCELLENT! My only concern is that my oven doesn't have a built-in probe thermometer so I have to open the door to check doneness. My regular...

Looking for left-over's forum, any ideas?

I am a retired meatcutter (40 + years) and love the Members Mark cutlery. If I had to break a side of beef I would pull out my scabbord and a 10" breaking knife, but the Members Mark knives work PERFECTLY for any home cutting you will do. Easy to sharpen (diamond steel and then regular steel)...