Quoting Dave Drum to Jim Weller <=-

We have an outfit called Food Rescue that does the same thing. They
aren't literally dumpster diving but picking up unsalable items that
the supermarkets set aside for them.

Apparently the legal eagles at "corporate" won't allow that here. So
the stores put the stuff in the dumpster area and look the other way. Wink- wink. Nudge-nudge.

That's too bad because food exposed to the elements (and insects) is
going to go bad faster and more often. Loblaws has no problems
holding stuff in their coolers until it's picked up after reading the disclosure statement and waiver of liability that the FR people have
drawn up. As well there is another waiver signed off on by the
various organizations getting the donations.

I'm so loaded with bargains that I've two upright freezers full
plus the freezer section of my ice box. It's getting hard to find
stuff

My fridge freezer compartment is completely stuffed but my chest
freezer is empty and unplugged with the lid up right now, which
saves on power bills. No sense stocking up too far ahead as there's
no savings if the increase in the power bill exceeds the discount on
the food, especially as quality deteriorates over time as well.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: American Girl's Version Of Ahogada Sauce
Categories: Mexican, Sauces, Sandwiches
Servings: 8 to 12 sandwiches

2 TB achiote-vegetable oil or
plain vegetable oil
2 TB Wondra Quick-Mixing Flour or
unbleached all-purpose
flour)
1 TB ground cumin
1 TB Mexican style chili powder
1 TB Mexican oregano leaves
1 ts garlic powder
1 ts onion powder
1/2 ts sugar
1 ts sea salt
1 1/2 c unsalted vegetable stock
2 TB lime juice, fresh
2 TB white vinegar
15 1/2 oz can diced fire-roasted
tomatoes, undrained
15 oz can tomato sauce
4 1/2 oz can green chiles, undrained
3 chipotle canned chiles in
adobo
1 TB adobo sauce, from canned
chipotles

In a small bowl, measure and place all of the dried herbs and spices
as listed. In a 4-quart saucepan, heat the oil over medium-high
heat. Add the flour. Whisking vigorously and constantly, cook
until the roux is very thick, smooth and bubbly, 1 to 1 1/2 full
minutes.

Thoroughly whisk in the dried herbs and spices. The mixture will be
grainy, lumpy and bumpy. Slowly and in a thin stream, whisk in the
stock, followed by the lime juice and vinegar.

Add and stir in the tomatoes, tomato sauce, green chiles, chiles in
adobo, and adobo sauce. Using a large spoon (lose the whisk), give
the mixture a thorough stir, adjust heat to a gentle, steady simmer,
and, continue to simmer, stirring frequently for 10-12 minutes.
Turn the heat off. Partially-cover the pot and allow to steep, to
allow flavors to marry, 30-60 minutes.

Once the sauce has cooled a bit, using a hand-held immersion
blender, or a food processor, or, a blender, process the sauce to
desired consistency, smaller bits and pieces, or smooth, about 2
minutes. That said, if you prefer chunky sauce, more like salsa,
feel free to skip this step. If you've followed my recipe, you will
have a little over 5 1/2 cups. There's more. This sauce, freezes
well. I portion it into 2 cup containers, each enough to sauce 2-3
sandwiches.

5 1/2 cups, which freezes well = 4 meals of 2-3 sandwiches each.

Melanie Preschutti
Melanie's Kitchen

From: www.bitchinfrommelanieskitchen.com

MMMMM-------------------------------------------------


Cheers

Jim


... Digging for fossils in the freezer.

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On 10-07-19 19:28, Jim Weller <=-
spoke to Dave Drum about Food Rescue <=-

My fridge freezer compartment is completely stuffed but my chest
freezer is empty and unplugged with the lid up right now, which
saves on power bills. No sense stocking up too far ahead as there's
no savings if the increase in the power bill exceeds the discount on
the food, especially as quality deteriorates over time as well.

How much the quality deteriorates is a function of how you package it
for storage. As I have said here before, we use a vacuum sealer that
allows us to store meats for years with little or no deterioration. If
we only use a typical freezer bag, the maximum time before meat turns
into a brick is about three months.

The pastrami we took to the picnic had been in our freezer for at least
three months. The corned beef it was made out of was bought in March.
The cubed steak that Michael cooked into chicken fried steak had been
there for about four years. None of them had any signs of freezer burn.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corned Beef and Onion on Rolls
Categories: Sandwich
Yield: 4 Servings

1 c Corn beef, cooked and
Chopped
1/2 c Mayonnaise or salad
Dressing
1/3 c Celery, minced
1 tb Onion, minced
2 ts Prepared mustard
4 Hard rolls, split

Stir all ingredients together except rolls. Spread mixture on rolls.
Serve.

From: Ron Curtis Date: 09-10-96
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:51:48, 08 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to DAVE DRUM <=-

We have an outfit called Food Rescue that does the same thing. They
aren't literally dumpster diving but picking up unsalable items that
the supermarkets set aside for them.

Apparently the legal eagles at "corporate" won't allow that here. So
the stores put the stuff in the dumpster area and look the other way. Wink- wink. Nudge-nudge.

That's too bad because food exposed to the elements (and insects) is
going to go bad faster and more often. Loblaws has no problems
holding stuff in their coolers until it's picked up after reading the disclosure statement and waiver of liability that the FR people have
drawn up. As well there is another waiver signed off on by the
various organizations getting the donations.

Different countries - different realities. I'm pretty sure that the food
stuffs are only minimally exposed before being picked up. Certainly our notoriously nit-picky health inspectors seem to have no problem with the practice.

I'm so loaded with bargains that I've two upright freezers full
plus the freezer section of my ice box. It's getting hard to find
stuff

My fridge freezer compartment is completely stuffed but my chest
freezer is empty and unplugged with the lid up right now, which
saves on power bills. No sense stocking up too far ahead as there's
no savings if the increase in the power bill exceeds the discount on
the food, especially as quality deteriorates over time as well.

I have a vacuum sealer. Unless the product is already Cry-O-Vac packed
or is going to be used very soon it gets broken down into meal sized
portions and vacuum sealed for the freezer - extending the effective
usability dates further down the road than I can see.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings

1 Can (or 2) frozen left-over
- vegetables; corn, peas,
- green beans, carrots, and/
- or broccoli/cauliflower
2 Sliced carrots; if needed
3 Ribs celery w/tops; sliced
2 md Onions; diced
2 md Potatoes; peeled, diced 1/4"
14 oz Can diced tomatoes;
- undrained
3 c Water
1 ts Salt
4 Cracked peppercorns
1 lb Leftover beef; diced *
3 ts GFS/Minor's beef base

Take the container(s) of left-over vegetables from the
freezer and put into a 5 (or so) quart crock-pot.

While the pot is melting the frozen ingredients prepare
the carrots, celery, onion, and taters. Add to the pot.

Open the can of tomatoes, pour over other ingredients
in the crock-pot.

Heat the water to a simmer, add the beef, beef base and
salt/pepper, stirring well until beef base is dissolved
and all is well combined. Remove from heat and pour
over crock-pot ingredients.

Cover and cook for 3 to 4 hours (high) or 6 to 8 hours
(low)

Serves six to twelve servings

NOTE: I save bits and bobs of leftover veg in a washed
and cleaned tomato juice can, covering each addition
with water and freezing as I go. When I have a can (or
two) full I am ready to make this soup.

Uncle Dirty Dave's Kitchen

MMMMM

... "Progress is man's ability to complicate simplicity." -- Thor Heyerdahl

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