What Foods Are You Preparing Ahead of Time?
Marilyn Sue McClintock
6 years ago
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Thinking ahead and preparing for outside growing...
Comments (4)Hi, Larissa. The problem you raise is a really big one. A number of people here have built small lattice houses to provide shade and support any shade cloth needed. They look quite nice, and can be built to the size you need. That's what I would have preferred, but couldn't do it. Sun here at midday is strong enough to burnish skin to mahogany colored with just 20 minutes a day of exposure at midday, and it definitely can burn even catts to mush on the hottest days. The wind always dies down at the hottest part of the day, which makes the sun even more damaging. So shade is a must. My summer home for orchids is an unshaded deck, with a lattice on the west, but the deck is open to full midday sun overhead. I've grown catts, oncids and now phals out there, using shade cloth. The plants are on two-level carts or tables, and the shade cloth can be clipped directly on when needed. Last year I added a big porch umbrella bolted to a low wheeled cart for more shade for phals. The carts are a lifesaver when a big hail or windstorm blows up-- it takes only a few minutes to wheel the carts inside the house for protection. Phals need *two* layers of 65% shade to protect from overhead sun. That works out to about 10% midday sun. Catts and oncids can get by with just one layer--35% midday sun. I know you have to find your own solution -- hope this adds to the pool of ideas you can use to find one....See MoreCan you brown meat ahead of time?
Comments (14)Thanks, everybody! I didn't think of it from a food safety point of view, and also didn't know what would happen texturally. Linda, that does not sound pleasant, and I'm glad to learn from your experience! I won't do it. Since my helpers are uncertain, I think I'll just make something else. Fawnridge, browning that many could take at least an hour, and I'm going to have so much to do, I don't know if I'll have time. ... Though.... Since I'd rather brown in the pan they'll be cooked in, I could try browning in the center of the roasting pan. I might be able to do six at a time that way. My kitchen will do most anything, but don't have a double burner that would work with it, just a big induction element. Veda Beeps, I appreciate your opinion, but I've made this recipe several times and it is certainly NOT better rewarmed. Still good, but not as good as the first day. I will say though that the short ribs I've gotten from my butcher are much leaner than others I've seen. Still rich, but I never get a scrapeable layer of fat they way I do with brisket....See MoreDo you over-prepare food?
Comments (50)The art of using and moving food out of the fridge can be practiced. That's one of the main reasons I come here, I end up with some odd bit of this or that and need a creative way to use it up. POOFing sometimes results in great meals. I try not to let the epic disasters discourage me, lol! It's hard not to "over prepare" when you are single. I love leftovers and my freezer. But I have a lot of trouble using up and keeping fruit and vegetable dishes, particularly salads. I just don't have time to make a fresh thing every night, nor the time to prepare in advance. I am way too tired and stressed these days for that. I make a pasta salad or fruit something and then eat it for days and sometimes it rots before I can eat it up. That's why my menus have gotten pared down to just a few things and a lot of "convenience" food, which is costly and wasteful, but so is throwing out all the "on sale" produce you bought and never processed before it molded. Celery is one of my worst offenders! Love it in soups and salads, but it is my standard "throw out" along with greens, which I also love but just don't have the mental energy to cook often enough. Don't tell me how easy it is, when you are as tired as I am, nothing is "easy" even things you KNOW are easy....See MoreWhat Are You Planning on Doing Ahead of Time"
Comments (15)Another thing i do-ahead is set the table, sometimes a couple days ahead. For some reason DH like ironing and presses the linens and table cloth, (lol). Then the table is a no-go zone and feels kinda good to have all ready even with some serving platers decided. Set around and in the middle. A bit of a refresher as to what we will serve in what. Also a reminder about a few candles to check for stock, and what room i have for fresh flowers. Usually tulips. My signature dish, for maybe 20 years now is a roasted mixed root and veg. Always a bit different and found some new varieties at the market this past week. I have 6 different sweet potatoes and 4 different baby winter squash and my garden produced jet black carrots this year. I prep all ahead, washed and in 3 bags to add easily as all have different cooking times but served in a favorite footed serving dish that sits above all others. Prepped the night before and cut each differently so i know what is what. The one thing i pay attention to as all other dishes are easy. The four thick different chubby radishes i bought will probably be mandolined paper thin and served early with a hummus....a pre-pre app. Need a light no bread appy. Cold smoked salmon also. Plated night before. With olives capers...dill....See MoreMarilyn Sue McClintock
6 years agosleevendog (5a NY 6aNYC NL CA)
6 years agoMarilyn Sue McClintock thanked sleevendog (5a NY 6aNYC NL CA)Marilyn Sue McClintock
6 years ago
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