What Are You Eating Today?

[Emily Lake]

I made a pot roast with potatoes, carrots, and onions. Mmmmmm.

I'm going to use the leftover broth to make French onion soup.

You remind me of a beef stew my mom used to make. Pretty much the same ingredients.

I wish I could find her recipe book with my old favorites.

My (bio) dad used to make "refrigerator stew", although it actually lived in the freezer. Basically, any moderately neutral left-overs went in the pot, and when it got about half full, he'd pull it out and simmer it for several hours. It was almost always tasty, but a truly random combination. It would frequently end up with beef, pork, and poultry in it, as well as green beans, peas, carrots, celery, potatoes, mushrooms, etc.

I'm actually surprised that my mom didn't do that. She was so frugal. And it sounds yummy.

I'd do it but we have no room in the freezer. My wife buys meat on sale until the freezer is full and then buys more.

I don't do it either, I just don't cook enough to make it worthwhile. But I do often combine leftovers into a cottage pie. Close enough

 

[ZiprHead]

I made a pot roast with potatoes, carrots, and onions. Mmmmmm.

I'm going to use the leftover broth to make French onion soup.

You remind me of a beef stew my mom used to make. Pretty much the same ingredients.

I wish I could find her recipe book with my old favorites.

My (bio) dad used to make "refrigerator stew", although it actually lived in the freezer. Basically, any moderately neutral left-overs went in the pot, and when it got about half full, he'd pull it out and simmer it for several hours. It was almost always tasty, but a truly random combination. It would frequently end up with beef, pork, and poultry in it, as well as green beans, peas, carrots, celery, potatoes, mushrooms, etc.

I'm actually surprised that my mom didn't do that. She was so frugal. And it sounds yummy.

I'd do it but we have no room in the freezer. My wife buys meat on sale until the freezer is full and then buys more.

I pretty much do the same. A vacuum sealer works great for that.

 

[Toni]

My husband has informed me that the freezer is full.

Tonight we had shrimp scampi with fettuccine because I was in the mood for shrimp and garlic and lemon and pasta. So we’re down 1 bag of shrimp from the freezer.

I ate too much.

I’m guessing that tomorrow will be left over beef barley vegetable soup. Goes well with a rainy day….

 

[gmbteach]

My husband has informed me that the freezer is full.

Tonight we had shrimp scampi with fettuccine because I was in the mood for shrimp and garlic and lemon and pasta. So we’re down 1 bag of shrimp from the freezer.

I ate too much.

I’m guessing that tomorrow will be left over beef barley vegetable soup. Goes well with a rainy day….

Our freezer is not quite full, but close to it!

When @bilby is on lates we fend for ourselves meal wise so I bulk cook things I like - veg casseroles with all the veg he doesn’t like and I do, and work may way through them over the two weeks.

I also batch cook our dog food… generally getting around 2 1/2 - 3 weeks worth of dog meals. The dog food takes up nearly a third of our freezer, and bulk meals the other third. We also have a small freezer attached to our fridge that we use to stock our ingredients for regular meals. At the moment it has frozen meals also, as well as ice creams.

 

[spikepipsqueak]

Not what I'm eating right now (that will be a can of tuna in about an hour) but I'm wanting some sympathy.

A few weeks ago I bought a hindquarter of beef, wanting to guarantee good quality. That didn't work on this occasion, it wasn't up to scratch.

To add insult to injury I over loaded the top drawer of the freezer, the meat froze solid, and now I can't pull out the drawer and access it.

That top drawer has all the better steaks and good cuts.

I am faced with eating everything else out of the freezer, letting that drawer pretty much thaw, and then stewing the lot.

Bitch. Bum. Poo.

The only consolation is I won't be stewing great steaks.

 

[ZiprHead]

I just heard food prices here in the US are set to rise considerably in the next coming weeks, especially beef. Time to stock up. I can still get ground chuck for $4.99/lb from the local chain butcher/fruits/vegetables market.

 

[gmbteach]

I just heard food prices here in the US are set to rise considerably in the next coming weeks, especially beef. Time to stock up. I can still get ground chuck for $4.99/lb from the local chain butcher/fruits/vegetables market.

I pay around $11 per kg for chicken, pork or bolognese mince (a mixture of beef and pork). Our dogs don’t like pure beef for some reason. Anyway, this is what I use for dog mince. If I want mince for something, and that’s a rarity now, I go to the butcher. The cheaper stuff comes from the supermarket.

 

[southernhybrid]

We can buy two lbs of ground pork and beef for 8 buck that we cook for the dogs and then Mr. Sohy grounds up some cheap chicken breasts along with that. I mix it with a little bit of dry dog food and fancy canned dog food. They also get vegetables and left over meat, mostly from restaurants for their dessert. Yes. They eat better than a lot of poor people, but since they are my favorite people, they deserve it. Plus, I usually donate about 30 bucks of food most weeks to one of our local food pantries. Everyone deserves decent food. The 30 bucks is actually 15 bucks because I get the BOGS at Publix, usually healthy stuff with an occasional treat for kids.

Btw, we are going to Fried Tomatoes for lunch today, which I also call the Pigout Palace. I'll eat lots of veggies, a piece of barbecued chicken, kale salad and probably some of my favorite buttermilk and coconut pie. All this for 13 bucks, including a drink, which will be unsweetened ice tea for me.

 

[gmbteach]

Today is going to be rissoles. Our butcher makes these densely packed ones the size of a baseball. In Mama, I lay a tin of tomatoes, thick slices of onion, potatoes and tomatoes. Then I place a rissole on the top of each slice, put chunks of zucchini and mushroom between them. Pour another tin of tomatoes over the top, rinse the tins out with red wine and maybe a little water and cook slowly in the oven on 150C for around 3 hours. They come out really juicy and tender, and the veg in their is sometimes all you need with it.