Glyphosate Glyphosate G-l-y-p-h-o-s-a-t-e! The name comes from glycine phosphonate. Sorry, a pet peeve of mine :) Glyphosate certainly does not have much residual activity. I've used it to kill weeds between fieldstone, and a few weeks later, a new batch of weeds germinates and grows. A few years ago I killed a 10X30 patch of grass with roundup. A week later I planted a mixed cover crop, which germinated well and grew to three feet tall in a coupe months. I'm sure the detergent in roundup would be more harmful to frogs than the glyphosate, and I agree that after 1 year, there will be no residual effect on the frogs you are introducing.

Bacon, and most pork products can thaw and be refrozen. Because pork fat is very stable, I have actually used previously frozen pork fat in sausages, and once stuffed, they get refrozen again. Bacon is cured, and will not harm it if it was thawed and refozen again. Unless the freezer has very poor insulation, a 48 hour loss of cold will just thaw a few things on the uppermost sheves. Here, I put the fats and sausages, as well as any previously cooked mixtures like meat pies with raw crusts. My recent loss of freezer cold, was probably almost 2 days as well, and many things were still quite firm. Shrimp can be cooked and then refrozen after being cooked. If you have space, add a couple of water filled plastic gallon jugs to the upper shelves. As once drozen they act as cold sources and that will help keep the other, lower items, cooler for a while longer.Butter will keep fine if partiall thawed an refrozen. Keep it tightly wrapped however as it can soak up odd smells. If the veggies were just slight thawed, they should also be OK. They aren't cooked yet, so they will be fine. But because of moisture produced when thawed, they might clump up as solid bricks after being refrozen. You can imagine if this were a 3 day or more power outage. My parents went though that, until I got them a 4000 watt backup generator. Luckily, I have only had to use it once since then.

Hope this helps everyone: Subject: microwave browning instructions Microwave Cooking for One by Marie T Smith Microwaving Tips: Conversion Charts CorningWare Covered Browning Skillet CorningWare Browner Instructions Please Note: These instructions were transcribed from a Canadian version (circa 1986) of the instructions that CorningWare included with the Browning Utensils. The instructions (as noted on the chart at the bottom of this page) were written for use with a 650-Watt oven. Therefore, you will probably need to use the conversion charts at this site to adjust the times. WHY A MICROWAVE BROWNER? In microwave cooking some foods cook in too short a time to brown naturally. Generally, these are the types of food cooked by frying on the range in a fry pan or skillet. The Corning Microwave Browners allow browning, searing, grilling and frying during microwave cooking, producing colour as well as flavour. WHAT ARE THEY? Certain Corning Ware cookware items have a special light gray coating on the outside bottom of the utensil. This coating, when the EMPTY BROWNER IS PREHEATED in the microwave oven, absorbs microwave energy producing a hot cooking surface that sears or browns food. Feet or other design features keep the hot coated surface from touching the microwave shelf. USE MICROWAVE BROWNERS IN MICROWAVE OVENS ONLY. NOTE: Regular CORNING WARE cookware without this special coating can NOT be used as a browner. WHEN TO USE A MICROWAVE BROWNER? Foods that require a hot surface such as meat patties, steaks, chops, chicken pieces, fish, grilled sandwiches, frozen pizza are best cooked on a microwave browner. Roasts or large pieces of meat or poultry do not require a microwave browner as their longer cooking time allows natural browning of the food. HOW TO USE A MICROWAVE BROWNER Place EMPTY microwave browner (without cover) in microwave oven. Preheat the microwave browner for the same reason as preheating a rangetop fry pan, to make a hot surface which will brown foods. Using FULL POWER (OR HIGH SETTING) PREHEAT FOR TIME SUGGESTED on browner Cooking Chart (at bottom of this page).* DO NOT preheat longer than: 4 minutes for small (MW-83-W) 6 minutes for medium (MW-9) 8 minutes for large (MW2, MWA-10) Longer preheat time can cause breakage to the microwave oven glass shelf. Preheat time depends on the size of browner, type of food etc. Adjust suggested times for desired results. If necessary, rotate cookware during preheat period. IMMEDIATELY PLACE FOOD ON THE HOT SURFACE OF THE BROWNER as surface cools off quickly reducing browning. If possible leave cookware in oven. Food must make good contact with cooking surface in order to brown. Smoking and spattering will occur as in any frying or broiling situation. MICROWAVE FOR SUGGESTED TIME (see chart at bottom of this page)***. The hot surface browns the food while microwave energy cooks it. TURN FOOD OVER AFTER 30 seconds to 2 minutes AND MICROWAVE for desired doneness. For extra browning turn food onto unused cooking surface. Rotate browner. REMOVE DISH CAREFULLY as the coated part of the dish becomes VERY HOT. Use pot holders. Place hot browner on trivet to protect counter top or table. For additional servings remove excess food etc. and preheat browner again, about one-half-original preheat time before adding food. *Microwave oven manufacturers may provide charts or recipes for using browners in their brand of microwave ovens. BROWNING HINTS To improve browning and prevent sticking, coat cooking surface of browner with small amount of butter or margarine just before adding the food. To increase browning use a spatula to flatten or press food against cooking surface for better contact. The skillet cover helps reduce splattering, but may produce a “steamed” product. Experiment with preheat times. Successful microwave browning depends considerably upon personal taste preferences. Thaw food completely before browning. Ice crystals in food prevents browning. Excess moisture decreases browning. CAUTION DO NOT … use on rangetop or in conventional oven. DO NOT … cook on coated underside of browner. DO NOT … use browner with any plastic or paper accessories. DO NOT … place glass cover under a browning unit. TYPES OF MICROWAVE BROWNERS BROWNING SKILLETS with heat-resistant glass covers. Skillets are ideal to brown or sauté foods. Add other ingredients, cover and microwave. These skillets also can be used as regular microwave cookware. The surface does not function as a browner when covered with food. BROWNING GRILL The Browning Grill has a slightly sloping service which allows fats and juices to drain away from the food into the well surrounding the cooking surface. Its flat design makes it easy to turn food over. CARE AND CLEANING BROWNER DISH (AND SPECIAL COATING) Wash Dish in hot sudsy water For cooked on food soak in hot sudsy water. Use a mild cleanser such as baking soda, Bon Ami Cleanser, Corning Cleaner-Conditioner or plain plastic mesh pads. DO NOT use metal or abrasive pads �" such products can scratch. GLASS COVER A hot cover can break if placed on a wet surface or in water. BrowningChart Click on the image to see larger version that you can read.

Grainlady doesn't come here anymore. Our loss. Feel free to post a new thread any time you have a question, even if it relates to something you saw in an old thread. That way you can put the screen name of the person you're asking for in the title, and you'll get more looks, anyway, if it's a new thread. As to storing cooked food, yes, you can (I don't know of any anaerobic safety issues), but I don't know if it'll do you any good. If there are already mold spores in the food, or bacteria, I think they still grow, albeit slowly. Think about when you open a container or yoghurt or something for the first time and it's off. Cutting the air out of the storage is good, but you might want to save your food saver bags, which are expensive, for something you're going to store for a longer time, and use a regular zipper bag for this. You can also portion it into smaller bags so you're not adding contaminants if you don't use the whole thing at once. Or put most of it in a food saver(s) in the freezer, and just keep the amount you expect to use in the next day or two in the fridge.