Cookaholics Bulletin Board

Mary
Veal shanks, I am drooling. We will be right over!!!!!!
K

Alrighty then Kathy, I'm braising...

Mary

I've never played Cook From the Freezer before. Is there a time frame? I only have my side-by-side in the kitchen, but it is packed to the limit with proteins. With only 2 of us, and retired folks smaller appetites, it could take me 6 months to get through it.

Do we get a prize if we stick to it????

Kathy did this well the first year...



Think you can keep up?

(We haven't done as well since... )

Yipee, a new member.

there are no rules. You just cook stuff from your freezer & post here what you made or used. It's a very loose group. We are just trying to use up stuff that we should have used all year. Welcome.

I need to play this year....only two freezers and they are small, one bottom of frig in the kitchen and one top of frig in the basement (really only holds ice), but it is definitely time to see what is in there and use it. Not a lot of protein, but pestos and berries and other things from garden and summer farmers' market finds. None-the-less, I do need to use it.
ilene

I've NEVER gotten mine empty. I have however completely changed by buying and cooking habits based on the last five (really, that many?) years of this thread. It's very unusuall for me to have stuff in my freezer more than a year and barely anything ever gets tossed.
I have a large chest freezer in the garage, the bottom of my fridge in the kitchen and the top of the downstairs beer/pop fridge. That top freezer is where I store all my flour.

Kathy, Amy,

My MIL is a Costco addict, and makes large quantities of jam. What's your excuse?

Used a pork shoulder from February for indoor pulled pork; that's the end of the old meat. I think. Time to dive in again and make an inventory. I sorted everything two weeks ago and it's chaos already. I really want to get a new upright freezer instead of the chest freezer so I can find stuff. If the tax man doesn't request a blood offering this year I just might get one...

I still have some year old+ pork leaf fat that I haven't rendered into lard yet (about 10 lbs). I still have plenty of lard from the previous rendering in 2009. Should I just pitch the fat or do you guys think it can still be used? It's been sitting in the bottom of the freezer for about 15 months. It's vac sealed; I can't see any obvious "freezer burn."

I live in the middle of nowhere. Buy shit in the "big city" and freeze it is the only way I have anything decent to eat.

Amy