On Saturday, September 19, 2015 at 3:10:06 AM UTC-5, Miss Kitty wrote:
> On Friday, September 18, 2015 at 12:43:01 PM UTC-5, Brooklyn1 wrote:
> > On Thu, 17 Sep 2015 22:02:26 -0700 (PDT), Miss Kitty
> > > wrote:
> >
> > >On Thursday, September 17, 2015 at 6:10:24 PM UTC-5, Nancy2 wrote:
> > >> I find the best way, without a vacuum sealer and to aid in fast thawing,
> > >> is to separate it into one pound portions and squish each portion flat
> > >> inside a regular (not pleated bottom) Ziploc bag, edge to edge. Smooth it out
> > >> so that the thickness is fairly even. Freeze flat. Not only will a flat package like this
> > >> thaw fairly quickly, but you can...while still in the bag...whack the bag on the corner
> > >> of the counter to break off individual portions to thaw, if you only need one or a few.
> > >>
> > >> It works perfectly.
> > >>
> > >> N.
> > >
> > >Ha, I never thought of doing that. I always wrap 1 pound portions in cling wrap,
> > >then stuff that in a Ziploc bag, squeeze the air out and seal.
> > >I usually buy a 10 lb tube when the grocery store has them on sale,
> > >usually for $2.99 a pound (cheap these days!).
> >
> > If you buy 10 pounds of preground mystery meat at a time you really
> > should own a meat grinder. Buy roasts on sale and grind those, at
> > least you'll know what/who you're eating. I don't know how anyone can
> > screws up the courage to eat those bulk chubs... if you saw the
> > disgusting crap they are putting through their monster grinders you'd
> > surely have serious nightmares for the rest of your life... you'd be
> > constantly having to check under your bed for the pink slime ghouls.
>
> lol, "pink slime". You make it sound as if I were buying meat from the stockyards featured in "The Jungle". Not so. I live in Nebraska, we have access to very good beef. The "pink slime" that you mention goes into processed and restaurant food.
>
> I'm sure you'll refute me with insults, but oh well.

Forgot to mention, nice to see you again Sheldon, you're as feisty as ever LOL!