http://www.nbcnews.com/health/health...-scare-n585531

"Janet B" > wrote in message
...
> http://www.nbcnews.com/health/health...-scare-n585531

Well, just look at me, sitting here all fat and happy with my sunflower
intolerance.

On 6/5/2016 1:39 AM, Sqwertz wrote:
> On Sat, 04 Jun 2016 16:02:55 -0600, Janet B wrote:
>
>> http://www.nbcnews.com/health/health...-scare-n585531
>
> We have a 22-page book of all the brands and varieties of sunflower
> seed products that have been recalled from dressings to granola bars.
> These massive recalls like this are a bitch for food banks to sort
> through because they can get donations of this stuff from now until 3
> years from now. Sunflower seeds, tuna, mac & cheeze, Pilgrim's
> chicken, cumin, frozen vegetables, now flour... Over 52 million
> pounds of foods are always on recall within the last 18 months.
>
> -sw
>
I never thought about that aspect of the recalls. I read several years
ago that donating money rather than food provides more and better
options for the food banks, so that is what I do. Given your
experiences, would you agree with that?

On Sun, 5 Jun 2016 09:02:59 -0500, dejamos >
wrote:

>On 6/5/2016 1:39 AM, Sqwertz wrote:
>> On Sat, 04 Jun 2016 16:02:55 -0600, Janet B wrote:
>>
>>> http://www.nbcnews.com/health/health...-scare-n585531
>>
>> We have a 22-page book of all the brands and varieties of sunflower
>> seed products that have been recalled from dressings to granola bars.
>> These massive recalls like this are a bitch for food banks to sort
>> through because they can get donations of this stuff from now until 3
>> years from now. Sunflower seeds, tuna, mac & cheeze, Pilgrim's
>> chicken, cumin, frozen vegetables, now flour... Over 52 million
>> pounds of foods are always on recall within the last 18 months.
>>
>I never thought about that aspect of the recalls. I read several years
>ago that donating money rather than food provides more and better
>options for the food banks, so that is what I do. Given your
>experiences, would you agree with that?

You donate money to a food bank... LOL-LOL
Ahahahahahahahahahahahahahahahahahahahahahahaha. . . .

On 6/5/2016 11:53 AM, Brooklyn1 wrote:
> On Sun, 5 Jun 2016 09:02:59 -0500, dejamos >
> wrote:
>
>> On 6/5/2016 1:39 AM, Sqwertz wrote:
>>> On Sat, 04 Jun 2016 16:02:55 -0600, Janet B wrote:
>>>
>>>> http://www.nbcnews.com/health/health...-scare-n585531
>>>
>>> We have a 22-page book of all the brands and varieties of sunflower
>>> seed products that have been recalled from dressings to granola bars.
>>> These massive recalls like this are a bitch for food banks to sort
>>> through because they can get donations of this stuff from now until 3
>>> years from now. Sunflower seeds, tuna, mac & cheeze, Pilgrim's
>>> chicken, cumin, frozen vegetables, now flour... Over 52 million
>>> pounds of foods are always on recall within the last 18 months.
>>>
>> I never thought about that aspect of the recalls. I read several years
>> ago that donating money rather than food provides more and better
>> options for the food banks, so that is what I do. Given your
>> experiences, would you agree with that?
>
> You donate money to a food bank... LOL-LOL
> Ahahahahahahahahahahahahahahahahahahahahahahaha. . . .
>
What's so funny about that? I donate items *and* money to the food bank
when I am able.

Once upon a time, 34 years ago, during a crappy, thankfully short-lived
marriage, I got food from the food bank. I was only earning about
$12,000 a year and my asshole ex-husband didn't bother to work unless he
felt like it.

After I got out of that situation and back on my feet I started buying a
little extra food when I went shopping. I'd donate it to the food bank.

Back then one didn't hear about constant food recalls. People just
donated and the goods went in, then went back out.

I never did donate items that were "about to expire" or just so I could
get rid of something I'd hung onto for years. For example, I wouldn't
donate that Good Seasons Salad Dressing Mix with the shaker cruet...
likely 20 years old.

Jill

On Sun, 5 Jun 2016 12:27:43 -0400, jmcquown >
wrote:

>On 6/5/2016 11:53 AM, Brooklyn1 wrote:
>> On Sun, 5 Jun 2016 09:02:59 -0500, dejamos >
>> wrote:
>>
>>> On 6/5/2016 1:39 AM, Sqwertz wrote:
>>>> On Sat, 04 Jun 2016 16:02:55 -0600, Janet B wrote:
>>>>
>>>>> http://www.nbcnews.com/health/health...-scare-n585531
>>>>
>>>> We have a 22-page book of all the brands and varieties of sunflower
>>>> seed products that have been recalled from dressings to granola bars.
>>>> These massive recalls like this are a bitch for food banks to sort
>>>> through because they can get donations of this stuff from now until 3
>>>> years from now. Sunflower seeds, tuna, mac & cheeze, Pilgrim's
>>>> chicken, cumin, frozen vegetables, now flour... Over 52 million
>>>> pounds of foods are always on recall within the last 18 months.
>>>>
>>> I never thought about that aspect of the recalls. I read several years
>>> ago that donating money rather than food provides more and better
>>> options for the food banks, so that is what I do. Given your
>>> experiences, would you agree with that?
>>
>> You donate money to a food bank... LOL-LOL
>> Ahahahahahahahahahahahahahahahahahahahahahahaha. . . .
>>
>What's so funny about that? I donate items *and* money to the food bank
>when I am able.
>
>Once upon a time, 34 years ago, during a crappy, thankfully short-lived
>marriage, I got food from the food bank. I was only earning about
>$12,000 a year and my asshole ex-husband didn't bother to work unless he
>felt like it.
>
>After I got out of that situation and back on my feet I started buying a
>little extra food when I went shopping. I'd donate it to the food bank.
>
>Back then one didn't hear about constant food recalls. People just
>donated and the goods went in, then went back out.
>
>I never did donate items that were "about to expire" or just so I could
>get rid of something I'd hung onto for years. For example, I wouldn't
>donate that Good Seasons Salad Dressing Mix with the shaker cruet...
>likely 20 years old.
>
>Jill

many times during the year here, various organizations hold a food
bank day. In addition to the big barrels and so forth to hold the
food donations, there are a couple of barrels for people and kids to
dump all their change or bills. The money allows the food bank to
purchase those items that they know from experience are wanted by
almost everyone.
Janet US

jmcquown wrote:
>
> I never did donate items that were "about to expire" or just so I could
> get rid of something I'd hung onto for years. For example, I wouldn't
> donate that Good Seasons Salad Dressing Mix with the shaker cruet...
> likely 20 years old.

I would probably use those if I had them. As long as they remained dry
all this time, I don't see a powdered flavoring pack going bad.

In yesterday's newspaper (Sunday, June 5) there was an article talking
about the new food labeling law. It sounds like a good thing and I'm
sure that will pass. Once it passes, companies will have two years to
comply.

In the meantime, they did mention one website to help people decide
whether their food is too old or not. I've checked it out. It's
interesting to read.

Here's the addy if you care to check it out:
http://Stilltasty.com/

I also looked at the question about how long is it safe to leave
cooked meat out. We had a recent debate about the guy that left cooked
chicken thighs out for 4-5 hours. This site says no more than 2 hours.
I think that's the govt recommendation. Hey....it's the safe way to
go. It can depend on how hot your house is and blah blah. As I said, I
would toss it "just to be safe."

That might have been a waste of the chicken but then it might have bit
me. Once you leave a few things out "maybe too long" and then wonder
about it being good, you learn NOT to leave anything out too long. I
did. If I leave something out to cool a bit, I'll set a timer now so I
don't forget to put it away.

Anyway, it's an interesting read - http://Stilltasty.com/

On 6/6/2016 2:47 AM, Sqwertz wrote:
> On Sun, 5 Jun 2016 09:02:59 -0500, dejamos wrote:
>
>> On 6/5/2016 1:39 AM, Sqwertz wrote:
>>> On Sat, 04 Jun 2016 16:02:55 -0600, Janet B wrote:
>>>
>>>> http://www.nbcnews.com/health/health...-scare-n585531
>>>
>>> We have a 22-page book of all the brands and varieties of sunflower
>>> seed products that have been recalled from dressings to granola bars.
>>> These massive recalls like this are a bitch for food banks to sort
>>> through because they can get donations of this stuff from now until 3
>>> years from now. Sunflower seeds, tuna, mac & cheeze, Pilgrim's
>>> chicken, cumin, frozen vegetables, now flour... Over 52 million
>>> pounds of foods are always on recall within the last 18 months.
>>>
>> I never thought about that aspect of the recalls. I read several years
>> ago that donating money rather than food provides more and better
>> options for the food banks, so that is what I do. Given your
>> experiences, would you agree with that?
>
> Food Banks want money because it's more versatile and also pays
> salaries and operating costs.
>
> There is a lot of overhead having to sort through random donations
> collected from individuals (about 20% of the total donations) and from
> grocery stores/distributors/manufacturers (80%). They have to pay for
> trucks and drivers to pick the stuff up from grocery stores and then
> they have to pay staff to run the volunteers that do the bulk of the
> inspecting and sorting of those items. This donated food is virtually
> free to the food bank and accounts for about 25% of the food bank's
> total revolving inventory.
>
> OTOH, money provides the ability for food banks to buy USDA-subsidized
> food for about $.15-$.20 on the dollar. If a can of beets costs $.50
> wholesale then they can buy 10-12 cans for $1. This food isn't free,
> but it's very low cost and doesn't require sorting and much
> inventorying since it comes on pallets and is distributed by the case
> (to food pantries). The food obtained this way accounts for about 75%
> of the food bank's total inventory.
>
> So figure that can of beets you paid $.80 for and donated could, if in
> the form of cash, have been turned into 2 cans of USDA-subsidized
> beets and still have $.50 leftover to pay for operating costs.
> Buying food at retail *specifically* to give to the food bank is by
> far the least economical way to support the cause.
>
> About 90% of the cash contributions come from SMB's, corporations, and
> families who have set up philanthropic funds. About 10% comes from
> Joe Schmoe - most of that around the holidays. Our food bank has
> raised an extra $25 million in the past few years to pay for a new
> facility that opens in a couple weeks, so they are fairly good at
> raising money.
>
> Yes, they would rather have money than food. It's not greed or
> anything underhanded, it's just much more economical. Unfortunately a
> lot of people are of the attitude that they'll buy a homeless person a
> McDonalds Value Meal, but they would never give them the $5 to buy it
> themselves. And they don't trust a lot of charities to handle the
> money wisely either.
>
> -sw
>
That certainly confirms what I had read. Thank you for the more
detailed explanation. I will continue to donate money rather than food
to my local food bank. I want my contribution to do the most good,
whether it is to buy extra food or to pay for the staff and operating
costs required to run it.

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> I never did donate items that were "about to expire" or just so I could
>> get rid of something I'd hung onto for years. For example, I wouldn't
>> donate that Good Seasons Salad Dressing Mix with the shaker cruet...
>> likely 20 years old.
>
> I would probably use those if I had them. As long as they remained dry
> all this time, I don't see a powdered flavoring pack going bad.
>
> In yesterday's newspaper (Sunday, June 5) there was an article talking
> about the new food labeling law. It sounds like a good thing and I'm
> sure that will pass. Once it passes, companies will have two years to
> comply.
>
> In the meantime, they did mention one website to help people decide
> whether their food is too old or not. I've checked it out. It's
> interesting to read.
>
> Here's the addy if you care to check it out:
> http://Stilltasty.com/
>
> I also looked at the question about how long is it safe to leave
> cooked meat out. We had a recent debate about the guy that left cooked
> chicken thighs out for 4-5 hours. This site says no more than 2 hours.
> I think that's the govt recommendation. Hey....it's the safe way to
> go. It can depend on how hot your house is and blah blah. As I said, I
> would toss it "just to be safe."

LOL on govt recommendations. Most of the recommendations are ridiculous in
the "real world."

Cheri

Cheri wrote:
>
> LOL on govt recommendations. Most of the recommendations are ridiculous in
> the "real world."

Ok...I tend to disagree. Yes, they will "play it safe" and recommend
on the safer side but that's what they are supposed to do. Remember
too, food left out before refrigeration also depends on environment
factors like what temp were they left out in.

Was that cooked chicken left on a 65 degree countertop or a 75 degree
countertop.

Again...if I had left cooked chicken out 4-5 hours, that would have
been too long for me. I would throw it out BUT I would never do that
again. A one time loss would make be do it safer the next time. As I
said, I'll use a timer now to remind me to put it away.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> LOL on govt recommendations. Most of the recommendations are ridiculous
>> in
>> the "real world."
>
> Ok...I tend to disagree. Yes, they will "play it safe" and recommend
> on the safer side but that's what they are supposed to do. Remember
> too, food left out before refrigeration also depends on environment
> factors like what temp were they left out in.
>
> Was that cooked chicken left on a 65 degree countertop or a 75 degree
> countertop.
>
> Again...if I had left cooked chicken out 4-5 hours, that would have
> been too long for me. I would throw it out BUT I would never do that
> again. A one time loss would make be do it safer the next time. As I
> said, I'll use a timer now to remind me to put it away.

Well, different strokes. I would eat it and not think twice about it, but as
you say it depends on many things such as temp etc. but I wonder how people
ever lived without "govt recommendations?" Quite well in my experience. As
far as timers go, I use them for everything.

Cheri

On 2016-06-06 8:09 AM, Gary wrote:
> Cheri wrote:
>>
>> LOL on govt recommendations. Most of the recommendations are ridiculous in
>> the "real world."
>
> Ok...I tend to disagree. Yes, they will "play it safe" and recommend
> on the safer side but that's what they are supposed to do. Remember
> too, food left out before refrigeration also depends on environment
> factors like what temp were they left out in.

There isn't much point in having regulations unless they are effective.
It would be silly to have rules that allow meat to sit out for 4 hours
if there is evidence that there is risk of contamination leading to
illness in less time than that. There are lots of people in the
business who would serve tainted products if they think they can get
away with it, especially if it means having to throw out expensive meat
and replace it with fresher stuff.

I once caught a dandy dose of food poisoning in the restaurant of a
department store where I had a part time job. I have never been so
violently ill. I now know what it is like to puke and retch for 5
hours. It feels like you guts are going to go inside out.



> Again...if I had left cooked chicken out 4-5 hours, that would have
> been too long for me. I would throw it out BUT I would never do that
> again. A one time loss would make be do it safer the next time. As I
> said, I'll use a timer now to remind me to put it away.

Another good reason for me to cook only as much as we are going to eat
in a meal. I am not crazy about leftovers anyway.

On Mon, 6 Jun 2016 06:07:45 -0700, "Cheri" >
wrote:

>
> "Gary" > wrote in message ...
> > Cheri wrote:
> >>
> >> LOL on govt recommendations. Most of the recommendations are ridiculous
> >> in
> >> the "real world."
> >
> > Ok...I tend to disagree. Yes, they will "play it safe" and recommend
> > on the safer side but that's what they are supposed to do. Remember
> > too, food left out before refrigeration also depends on environment
> > factors like what temp were they left out in.
> >
> > Was that cooked chicken left on a 65 degree countertop or a 75 degree
> > countertop.
> >
> > Again...if I had left cooked chicken out 4-5 hours, that would have
> > been too long for me. I would throw it out BUT I would never do that
> > again. A one time loss would make be do it safer the next time. As I
> > said, I'll use a timer now to remind me to put it away.
>
> Well, different strokes. I would eat it and not think twice about it, but as
> you say it depends on many things such as temp etc. but I wonder how people
> ever lived without "govt recommendations?" Quite well in my experience.
>
A lot of that has transpired since people became sue happy and blame
everyone but themselves for their problems. It's also another symptom
of what happens when government run by ex-lawyers and it shows we have
corporations that only care about what's legal, not what's ethical.
Check out the health inspection reports of your local restaurants and
see if you agree or not.

> As far as timers go, I use them for everything.

Ditto.

--

sf

On Mon, 6 Jun 2016 09:26:56 -0400, Dave Smith
> wrote:

> Another good reason for me to cook only as much as we are going to eat
> in a meal. I am not crazy about leftovers anyway.

Ditto. I thought I was the only one here who didn't cook enough to
feed an army for just two the two of us.

--

sf

sf wrote:
>
> On Mon, 6 Jun 2016 09:26:56 -0400, Dave Smith
> > wrote:
>
> > Another good reason for me to cook only as much as we are going to eat
> > in a meal. I am not crazy about leftovers anyway.
>
> Ditto. I thought I was the only one here who didn't cook enough to
> feed an army for just two the two of us.

I think you are pretty much the only one. I live alone and I always
cook for 4 when I make a nice meal. If it's a good meal, it's worth
eating again. Most meals freeze well too for some night when you want
something good but not in the mood for cooking...or very little time.

"Gary" > wrote in message ...
> sf wrote:
>>
>> On Mon, 6 Jun 2016 09:26:56 -0400, Dave Smith
>> > wrote:
>>
>> > Another good reason for me to cook only as much as we are going to eat
>> > in a meal. I am not crazy about leftovers anyway.
>>
>> Ditto. I thought I was the only one here who didn't cook enough to
>> feed an army for just two the two of us.
>
> I think you are pretty much the only one. I live alone and I always
> cook for 4 when I make a nice meal. If it's a good meal, it's worth
> eating again. Most meals freeze well too for some night when you want
> something good but not in the mood for cooking...or very little time.

It depends with me, sometimes just for the two of us a meal, and sometimes
larger quantities which I freeze, but then we love leftovers.

Cheri

"sf" > wrote in message
...
> On Mon, 6 Jun 2016 06:07:45 -0700, "Cheri" >
> wrote:
>
>>
>> "Gary" > wrote in message
>> ...
>> > Cheri wrote:
>> >>
>> >> LOL on govt recommendations. Most of the recommendations are
>> >> ridiculous
>> >> in
>> >> the "real world."
>> >
>> > Ok...I tend to disagree. Yes, they will "play it safe" and recommend
>> > on the safer side but that's what they are supposed to do. Remember
>> > too, food left out before refrigeration also depends on environment
>> > factors like what temp were they left out in.
>> >
>> > Was that cooked chicken left on a 65 degree countertop or a 75 degree
>> > countertop.
>> >
>> > Again...if I had left cooked chicken out 4-5 hours, that would have
>> > been too long for me. I would throw it out BUT I would never do that
>> > again. A one time loss would make be do it safer the next time. As I
>> > said, I'll use a timer now to remind me to put it away.
>>
>> Well, different strokes. I would eat it and not think twice about it, but
>> as
>> you say it depends on many things such as temp etc. but I wonder how
>> people
>> ever lived without "govt recommendations?" Quite well in my experience.
>>
> A lot of that has transpired since people became sue happy and blame
> everyone but themselves for their problems. It's also another symptom
> of what happens when government run by ex-lawyers and it shows we have
> corporations that only care about what's legal, not what's ethical.
> Check out the health inspection reports of your local restaurants and
> see if you agree or not.
>
>> As far as timers go, I use them for everything.
>
> Ditto.
>
> --
>
> sf

I agree with you 100%. No personal responsibility for bad things that happen
due to the stupidity of the sue happy, and I do think some use the lawsuits
as a lifestyle.

Cheri

On 6/6/2016 11:33 AM, Gary wrote:
> sf wrote:
>>
>> On Mon, 6 Jun 2016 09:26:56 -0400, Dave Smith
>> > wrote:
>>
>>> Another good reason for me to cook only as much as we are going to eat
>>> in a meal. I am not crazy about leftovers anyway.
>>
>> Ditto. I thought I was the only one here who didn't cook enough to
>> feed an army for just two the two of us.
>
> I think you are pretty much the only one. I live alone and I always
> cook for 4 when I make a nice meal. If it's a good meal, it's worth
> eating again. Most meals freeze well too for some night when you want
> something good but not in the mood for cooking...or very little time.
>
Oh, I'm sure there are lots of people who don't enjoy leftovers. I'm
not one of them. My most enjoyed meals are prepared in quantities for
four. Easy peasy to freeze and reheat when I want a home-cooked meal
but don't feel like cooking.

Jill

On 6/6/2016 11:36 AM, Cheri wrote:
> It depends with me, sometimes just for the two of us a meal, and
> sometimes larger quantities which I freeze, but then we love leftovers.
>
> Cheri

If you cooked something good and you really liked it, I see no reason
the leftovers shouldn't be just as tasty.

Jill

On Mon, 06 Jun 2016 08:24:04 -0700, sf > wrote:

>On Mon, 6 Jun 2016 09:26:56 -0400, Dave Smith
> wrote:
>
>> Another good reason for me to cook only as much as we are going to eat
>> in a meal. I am not crazy about leftovers anyway.
>
>Ditto. I thought I was the only one here who didn't cook enough to
>feed an army for just two the two of us.

nope. If I cook for more than one meal, I have something planned for
the leftovers.
Janet US

On Monday, June 6, 2016 at 11:24:02 AM UTC-4, sf wrote:
> On Mon, 6 Jun 2016 09:26:56 -0400, Dave Smith
> > wrote:
>
> > Another good reason for me to cook only as much as we are going to eat
> > in a meal. I am not crazy about leftovers anyway.
>
> Ditto. I thought I was the only one here who didn't cook enough to
> feed an army for just two the two of us.

Same here. I'll generally grill extra chicken breast because it's
convenient to slice up on a salad (or make a sandwich) for dinner when
I come home from work, but that's a versatile ingredient rather than
N copies of the same meal.

I will make a big pot of soup on the weekend and have it every day for
lunch (and freeze any leftovers for when I'm too busy on the weekend
to cook). That's another expedient for busy work days, and not
necessarily what I would do if I had time to fix lunch every day.

Cindy Hamilton

"jmcquown" > wrote in message
...
> On 6/6/2016 11:36 AM, Cheri wrote:
>> It depends with me, sometimes just for the two of us a meal, and
>> sometimes larger quantities which I freeze, but then we love leftovers.
>>
>> Cheri
>
> If you cooked something good and you really liked it, I see no reason the
> leftovers shouldn't be just as tasty.
>
> Jill

They always are to me.

Cheri

jmcquown > Wrote in message:
> On 6/5/2016 11:53 AM, Brooklyn1 wrote:
>> On Sun, 5 Jun 2016 09:02:59 -0500, dejamos >
>> wrote:
>>
>>> On 6/5/2016 1:39 AM, Sqwertz wrote:
>>>> On Sat, 04 Jun 2016 16:02:55 -0600, Janet B wrote:
>>>>
>>>>> http://www.nbcnews.com/health/health...-scare-n585531
>>>>
>>>> We have a 22-page book of all the brands and varieties of sunflower
>>>> seed products that have been recalled from dressings to granola bars.
>>>> These massive recalls like this are a bitch for food banks to sort
>>>> through because they can get donations of this stuff from now until 3
>>>> years from now. Sunflower seeds, tuna, mac & cheeze, Pilgrim's
>>>> chicken, cumin, frozen vegetables, now flour... Over 52 million
>>>> pounds of foods are always on recall within the last 18 months.
>>>>
>>> I never thought about that aspect of the recalls. I read several years
>>> ago that donating money rather than food provides more and better
>>> options for the food banks, so that is what I do. Given your
>>> experiences, would you agree with that?
>>
>> You donate money to a food bank... LOL-LOL
>> Ahahahahahahahahahahahahahahahahahahahahahahaha. . . .
>>
> What's so funny about that? I donate items *and* money to the food bank
> when I am able.
>
> Once upon a time, 34 years ago, during a crappy, thankfully short-lived
> marriage, I got food from the food bank. I was only earning about
> $12,000 a year and my asshole ex-husband didn't bother to work unless he
> felt like it.
>
> After I got out of that situation and back on my feet I started buying a
> little extra food when I went shopping. I'd donate it to the food bank.
>
> Back then one didn't hear about constant food recalls. People just
> donated and the goods went in, then went back out.
>
> I never did donate items that were "about to expire" or just so I could
> get rid of something I'd hung onto for years. For example, I wouldn't
> donate that Good Seasons Salad Dressing Mix with the shaker cruet...
> likely 20 years old.
>
> Jill
>

OT but are you working again Jill? So many times I wish I could
retire now. I think we're close to the same age.



--


----Android NewsGroup Reader----
http://usenet.sinaapp.com/

Gary > Wrote in message:
> sf wrote:
>>
>> On Mon, 6 Jun 2016 09:26:56 -0400, Dave Smith
>> > wrote:
>>
>> > Another good reason for me to cook only as much as we are going to eat
>> > in a meal. I am not crazy about leftovers anyway.
>>
>> Ditto. I thought I was the only one here who didn't cook enough to
>> feed an army for just two the two of us.
>
> I think you are pretty much the only one. I live alone and I always
> cook for 4 when I make a nice meal. If it's a good meal, it's worth
> eating again. Most meals freeze well too for some night when you want
> something good but not in the mood for cooking...or very little time.
>

I had a frozen portion of some lasagna I made back in April for
dinner tonight. The only thing missing was a little extra sauce
because most pasta dishes will reheat a little dry so you have to
prepare for that.

--


----Android NewsGroup Reader----
http://usenet.sinaapp.com/

Cheryl wrote:
>
> Gary wrote:
> > I always
> > cook for 4 when I make a nice meal. If it's a good meal, it's worth
> > eating again. Most meals freeze well too for some night when you want
> > something good but not in the mood for cooking...or very little time.
> >
>
> I had a frozen portion of some lasagna I made back in April for
> dinner tonight. The only thing missing was a little extra sauce
> because most pasta dishes will reheat a little dry so you have to
> prepare for that.

I've had that happen but not always. When I make lasagna, the recipe I
use makes a filled 9X13 pyrex dish. Still enough left over to make
another full bread loaf dish. I usually freeze the bread dish one. The
9X13 dish I will put in oven immediately and just eat it for all meals
until it's gone. I love it that much. I always put a tossed salad on
the plate with it. Dressing for that is always 2/3 mayo and 1/3
ketchup. That dressing taste goes so well with red pasta, iMo!

As for meatloaf, I've never frozen that. It's another "I love it so
much" dish that I'll eat it constantly until gone. I do NOT like
meatloaf sandwiches. I always heat the leftovers up to hot. I've never
detected any odd metallic taste.

On Mon, 6 Jun 2016 23:06:42 -0400 (EDT), Cheryl
> wrote:

>Gary > Wrote in message:
>> sf wrote:
>>>
>>> On Mon, 6 Jun 2016 09:26:56 -0400, Dave Smith
>>> > wrote:
>>>
>>> > Another good reason for me to cook only as much as we are going to eat
>>> > in a meal. I am not crazy about leftovers anyway.
>>>
>>> Ditto. I thought I was the only one here who didn't cook enough to
>>> feed an army for just two the two of us.
>>
>> I think you are pretty much the only one. I live alone and I always
>> cook for 4 when I make a nice meal. If it's a good meal, it's worth
>> eating again. Most meals freeze well too for some night when you want
>> something good but not in the mood for cooking...or very little time.
>>
>
>I had a frozen portion of some lasagna I made back in April for
> dinner tonight. The only thing missing was a little extra sauce
> because most pasta dishes will reheat a little dry so you have to
> prepare for that.

Whenever I cook pasta sauce I cook a few gallons and freeze quart and
pint containers, zip locs freeze flat so take very little freezer
space. It's very rare I'll freeze a prepared pasta dish, why waste
valuable freezer space when pasta cooks in minutes. Rather than
traditional lasagna I prefer baked ravioli lasagna; even Mrs' Ts
covered with my own sauce, cheese, and maybe some kielbasa coins is
quick and excellent.
Btw, I recently phoned Zip-Loc and lambasted them for not producing a
two quart size, they produce pints, quarts, and gallons, plus sandwich
and snack sizes but no two quarts. Their rep was a pinhead, she
couldn't fathom the different sizes and had no concept of a 2 quart
size... finally I asked her what size bra she wore, she actually
answered that she didn't need to wear a bra, I had nothing else to say
to her and hung up. Turns out none of the sealable plastic storage
bag producers makes a 2 quart. I think that's nuts, often a one quart
is too small and a gallon is too large... even The Three Bears knows a
Baby size, Mommy size, and a Poppa size. A Baby size is too small and
a Poppa size is too floppy, I think a 1 quart size is adequate but a 2
quart Mommy size is just right.

On 6/7/2016 3:40 PM, Brooklyn1 wrote:

> Btw, I recently phoned Zip-Loc and lambasted them for not producing a
> two quart size, they produce pints, quarts, and gallons, plus sandwich
> and snack sizes but no two quarts.

Do do 2 1 qt sizes and pull those out when you need 2 qts. As for making
lasagna ahead of time and freezing it, I like it the way I make it, it
just takes a lot of time so I plan for leftovers. You can do pasta the
way you want, I'll do mine how I want.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 6/6/2016 1:06 PM, Cindy Hamilton wrote:
> On Monday, June 6, 2016 at 11:24:02 AM UTC-4, sf wrote:
>> On Mon, 6 Jun 2016 09:26:56 -0400, Dave Smith
>> > wrote:
>>
>>> Another good reason for me to cook only as much as we are going to eat
>>> in a meal. I am not crazy about leftovers anyway.
>>
>> Ditto. I thought I was the only one here who didn't cook enough to
>> feed an army for just two the two of us.
>
> Same here. I'll generally grill extra chicken breast because it's
> convenient to slice up on a salad (or make a sandwich) for dinner when
> I come home from work, but that's a versatile ingredient rather than
> N copies of the same meal.
>
> I will make a big pot of soup on the weekend and have it every day for
> lunch (and freeze any leftovers for when I'm too busy on the weekend
> to cook). That's another expedient for busy work days, and not
> necessarily what I would do if I had time to fix lunch every day.
>
> Cindy Hamilton
>
All of that are still leftovers. The argument was "no leftovers" so your
comments don't count. I could easily list what is and isn't made for
leftovers but the bottom line is that I will make something extra for
eating later.


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Tue, 7 Jun 2016 20:32:52 -0400, Cheryl >
wrote:

> On 6/7/2016 3:40 PM, Brooklyn1 wrote:
>
> > Btw, I recently phoned Zip-Loc and lambasted them for not producing a
> > two quart size, they produce pints, quarts, and gallons, plus sandwich
> > and snack sizes but no two quarts.
>
> Do do 2 1 qt sizes and pull those out when you need 2 qts. As for making
> lasagna ahead of time and freezing it, I like it the way I make it, it
> just takes a lot of time so I plan for leftovers. You can do pasta the
> way you want, I'll do mine how I want.

Some company produced 1/2 gallon (freezer) baggies for a few years and
I loved them. Perfect size for me at the time. I still miss them
when I'm bagging up chicken. Hefty would be my preferred brand for
freezer bags.

--

sf

On Tue, 7 Jun 2016 20:32:52 -0400, Cheryl >
wrote:

>On 6/7/2016 3:40 PM, Brooklyn1 wrote:
>
>> Btw, I recently phoned Zip-Loc and lambasted them for not producing a
>> two quart size, they produce pints, quarts, and gallons, plus sandwich
>> and snack sizes but no two quarts.
>
>Do do 2 1 qt sizes and pull those out when you need 2 qts. As for making
>lasagna ahead of time and freezing it, I like it the way I make it, it
>just takes a lot of time so I plan for leftovers. You can do pasta the
>way you want, I'll do mine how I want.

That doesn't work with items like roasts.