30 lbs. of Velveeta Cheese! What to do?
Jane in CT
22 years ago
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Pathetic Yields - $30 / lb....
Comments (7)~~~ What am I doing wrong. I am sure that sensible folks dont spend $30 to get 1 pound of tomatoes ~~~ In the first couple yrs, the cost benefit analysis can look a little grim but consider it tooling and education expenses. Over the life of most of your basic gear, about the only way you won't come out way ahead is if you quit or don't refine your techniques. You can help by not getting big eyes over too many gadgets too. Texas Tomato cages are awesome but plenty spendy. CRW cages are optimal but also usually not free. I'm kinda likin Fl. Weave for its cost savings and minmal off season storage space. Mulch and fertilizer are consumables but they add to your soil, so some benefit is retained longer term. Disease and pest treatments are expensive but more or less, necessary. Composting is silly cheap if you have room. Saving and sprouting your own seed can payback the cost of the lights n stuff in a yr or two if you grow very many varieties. If the money is bugging you, think about it as a business and make those decisions accordingly but try not to forget to ... Have Fun!...See MoreCheese bits - fondue? Mac/cheese? Cheese ball?
Comments (13)Fromage Fort is done - I can honestly say I love that I had the rosemary crusted Manchego to include, it lends a wonderful herby flavor to it. And I went with 1 clove of garlic, otherwise it gets really strong sitting in the fridge for a day or so. The Moody Blue will probably go on pizzette with caramelized onions tomorrow. I am having a few friends over (they were supposed to come last night, life got in the way) and I am making Ruthannas olive and anchovy bites too. OMG we will all be stinking to high Heaven with all the garlic, olives, cheese, anchovies, etc but we will be in good company so I guess it is okay. Thank you again for all the inspiration, I now have a trove of ideas what to do with left over cheeses! Alexa...See MoreHelp...1/2 lb ground beef, what do I do
Comments (18)Here's another TERRIFIC recipe that calls for 1/2 pound of ground beef. So terrific, in fact, that next time I will double it and use a whole pound anyway. Actually, now that I think of it, it called for pork, but we don't eat pork, hence my substitution. But it was so heavenly with the beef, I was dreaming of the leftovers. I made this last week for Chinese New Year. I had a lot of napa cabbage and looked through my Chinese cookbooks for something different to do with it. I had potato cellophane noodles on hand, so I used those. I think it will be even better with regular ones. I will be making this often, not just for Chinese menus -- it is a GEM of a recipe because not only is it seriously delicious, it is SO fast -- on the table in about half an hour (at least if you already have minced ginger and minced garlic on hand), but it tastes like it's been simmering all day. Meatball Soup (Baitsai fensz rouwan tang) Adapted from "Harmony of Flavors," by Yung-chi Chao Chen, who writes, "This is a very delicious and substantial soup which combines meat, vegetables, and bean thread. It can be prepared and heated up before being served at banquets as well as at family meals." 2/3 lb. Chinese cabbage (celery cabbage or napa), about 3 cups, 1 1/2" sections 2 oz. dried bean thread (cellophane noodles) 6 cups water 1 1/2 T soy sauce 1/2 t salt For the meatballs: 1/2 lb ground beef [orig. recipe called for ground pork, about 1/4 fat] 1/4 t salt 1 T soy sauce 1 T minced scallion 1/2 t minced ginger root (I keep it already grated in the freezer) 1 t dry sherry 4 T water 2 t cornstarch Preparation 1. In a bowl, mix the meat with the salt, soy sauce, scallion, ginger, and sherry. Add water, 1 tablespoon at a time while with a spoon or a fork, mixing in one direction until all the water is used up and the meat has become a smooth paste. Sprinkle in the cornstarch and mix well. 2. Soak the bean thread in hot water for about 5 minutes. Drain and cut the thread into 6 inch lengths. 3. Wash the cabbage and drain. Cut the cabbage stalks into 1 1/2" sections. Cooking In a saucepan bring 6 cups of water to a boil. Add the cabbage, bring back to a boil, and then simmer for 5 minutes. Add the salt, soy sauce, and bean thread and cook for another 2 minutes. With a spoon scoop some meat mixture and with the help of the palm of your left hand, form the meat into a ball about 1 1/4" in diameter. Wet your left hand beforehand and also dip the spoon in a bowl of cold water every time you start a new meat ball. Drop the balls in the boiling soup one by one until all the meat is finished. Cover and simmer for 5 minutes and serve hot. Gung hay fat choy!...See MoreDecent looking container to hold 30lb bag of dog food?
Comments (42)When I redid my kitchen this spring, I wanted a different solution to the dog kibble storage; it had lived in an old popcorn tin I spray painted black on the outside, for the last 32 years. Storing in the basement or garage attracted mice BIG TIME. So, I found the wonderful company on eBay and had a drawer liner custom built to hold the dog kibble. <http://www.kennedyhardware.com/custom-bread-drawer-liner.html?cat=89> I have a drawer (shallow drawer on top, same size as middle, on bottom) that holds this wonderful thing and it holds 30 lbs of PurinaOne Lamb & Rice kibble. Oh the joy of opening a drawer, sliding back the top, and using the measuring cup that lives in the drawer with the kibble, to fill their bowls! No smell, no rodents or insects, just perfection! One of my FAVORITE things in my new kitchen....See Moregreenlady_zensearch_com
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