RE: Help a pethetic bachelor pls? (Full Version)

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pahunkboy -> RE: Help a pethetic bachelor pls? (9/14/2008 1:22:43 PM)

You guys are the best!   I love you!


Duh Roger   ,   duh.   bleach.   

I have 3 bottles. I foget then buy more. I always bleach the laundry.

Bleach.   duh!   it is so obvious.    Cool!   I am cleaning the pan with bleach.  pork chops are for dinner.

beach the dishpan!    Duh Roger!!!


Now I know why I hang here.  :-)

I will crock cook more as the weather turns.   Thanks for the remimder and the meal tips. I wish I could cook up things then freaze them for later. I eat meat every day. Steak or pork chops...burger -chicken burger...

Dad was meat and potatios. We alwa
ys had plenty of food around the house.  Always.    But too much junk food too.

So as an adult- I try to eat properly.

THe fridge leveler.  again. duh roger.   Bingo on that idea!!     I thought those were for anal retentive types....  but hadnt thought to amend the front wheels so it tilts back. I bought the fridge new and never adjusted it. I had 3 fridgerators before I moved. I disposed of a big one and a tiny cube one...as they were iffy.


I will have to throw more stuff out. Usually I do...but with money tight.,.... I ......guess I am cheap.


the over packed freazer.  bingo there too.

you guys ROCK!




Lockit -> RE: Help a pethetic bachelor pls? (9/14/2008 1:30:09 PM)

pa you can cook things and freeze them for later.  I use zip lock freezer bags and can use them for even soup.  Just put the food in a bag, and try to roll it to get as much air out of the bag as you can.  Then I flatten the bag of food and can stack them very easily in the freezer and it seems to take up the space in the bag so there is less air and freezer burn.  I wouldn't keep the food for a long time, but I would think you would be safe doing this for a month.  I never had any problems doing it that way.

I forgot... when I am freezing liquids or soup, I will pull the zip part of the bag upward so that nothing could leak out if it would.



thishereboi -> RE: Help a pethetic bachelor pls? (9/14/2008 1:34:04 PM)

I freeze stuff a lot too. It can save a lot of time. Just make sure the food is cooled off before you put it away.



CalifChick -> RE: Help a pathetic bachelor pls? (9/14/2008 1:37:13 PM)

You might want to invest in a new door seal strip, if yours is old.  They aren't very expensive.  Do the old dollar bill trick... put a bill in the door and close it.  Try to pull it out... you should feel resistance.  Try it at several spots around the seal.  If there are places without resistance, then it's time to replace the seal.


Cali




Hippiekinkster -> RE: Help a pethetic bachelor pls? (9/14/2008 1:38:28 PM)

quote:

ORIGINAL: thornhappy

quote:

ORIGINAL: Lockit
.  Just remember, if you are watching calories, the microwave will double the calories.  Don't ask me how it does that, but it does.  They had a news report on it some years ago and I don't know a link that would prove that.  I know it's true becasue when I was sick I used it a lot and gained weight and as soon as I stopped using it once I heard that, I stopped gaining and lost the weight.


Respectfully, this isn't true.  You'd have to be creating energy (in the form of calories) and all a microwave does is "vibrate" the water molecules to generate heat.

thornhappy

Thorn, it is so true. The food absorbs calories from the ether. Sheeesh. Some scientist you are. [8D]



Quivver -> RE: Help a pathetic bachelor pls? (9/14/2008 2:17:59 PM)

oh yea .. a few tips on using iron pans.
very VERY little dish soap as it will lift your seasoning. 
never EVER use anything with tomatoes in it, it too will lift the seasoning. 
best to clean by boiling it for 20 minutes then coating it with a small amount of oil to keep it seasoned. 
(i made an omelet this morning in one of my iron pans and it worked as good as nonstick)
btw, nonstick i hear is iffy when scratched do to it's chemical components. 
and IF you have a really old icky iron pan, take it to a bonfire, toss it in and drag it out when the coals
are dying off, it will chip off all the old built up crap and leave you will just a pan to clean and season. 




MidMichCowboy -> RE: Help a pethetic bachelor pls? (9/14/2008 2:48:39 PM)

[sm=eeew.gif][sm=boohoo.gif]

You know, I should have some symphathy. But my mother (knowing me) said I would be living alone so I had better know how to do basic things. Dude, take a home ec class.

(and keep a sense of humor about it all ... the ladies have given some good advice )



pahunkboy -> RE: Help a pethetic bachelor pls? (9/14/2008 3:17:27 PM)

quote:

ORIGINAL: MidMichCowboy

[sm=eeew.gif][sm=boohoo.gif]

You know, I should have some symphathy. But my mother (knowing me) said I would be living alone so I had better know how to do basic things. Dude, take a home ec class.

(and keep a sense of humor about it all ... the ladies have given some good advice )



I did in high school.  they renamed it "foods" to attrack more males.  it worked.



rook42 -> RE: Help a pethetic bachelor pls? (9/14/2008 7:04:16 PM)

Edit: Doublepost, browser is funny.



rook42 -> RE: Help a pethetic bachelor pls? (9/14/2008 7:12:52 PM)

It's possible people aren't draining the fats enough when microwaving... Meat can have quite a bit sometimes. I otherwise can't see why microwaved foods would have more calories.

Advice:
Obsessively sharp knives --> cut meat while frozen --> no thaw times for stir fry or fajitas. Get used to a rocking motion, though- it's not about chopping, so much as pressure. When you're like me and have to eat every 1-2 hours to avoid sugar drop, the thaw times can be killer(Especially remembering them, when you're borderline blackout). Oven timers on EVERYTHING, not just cook times, helps too.

For tough grease... "Awesome", from the dollar store. Derusts cars and cuts soap scum too :P I avoid scouring if possible.

Not sure how good my advice is... But I'm a 24 year old bachelor that is very hypoglycemic. Rice cookers(Also for steaming veggies), baconeers, etc... are all great too.



MissIsis -> RE: Help a pethetic bachelor pls? (9/14/2008 8:02:58 PM)

I just have to say this.  I have worked in grocery meat departments for over 20 years.   Just because meat is on sale, does not mean it is old, or that it is bad.  Very often, when we have sales, we need to let the producers know a few months ahead of time, so they can plan on having enough of that meat on hand to get us through the sale period.  Mark down meats, maybe some meats that are frozen at the store level might be old, or an unadvertised sale on something.  But generally, sales advertised in flyers, are not because of the meats being old.  Very often we lose money on these sale items.  They are put on sale to get customers into the store, who will hopefully buy more of other items. 

You can pretty much count on most meat you get from the grocer, though to be at least a month old.  There is the process of hanging it for a period of time, & breaking the cattle down to manageable pieces, then putting them through a machine that seals them, so the air can't get to them.  Add to that, the time it takes to transport to the warehouses, & then split up & shipped to each store.  It always amazes me when people ask when something came into the store.  We might get a couple cases one week that was slaughter a month prior, & then order the same item a couple weeks later, & have it come in with the exact same slaughter date.  And that is if the warehouse is rotating properly.  I have received bacon one week with one sell by date on it, & another a couple weeks later with sell by date on it, sooner than the one I just received. 

Also, you can refreeze meat.  Just be sure you aren't waiting to refreeze it till it is almost ready to go bad.  You will always loose a little quality & shelf life from refreezing something, but it won't shouldn't harm you. 

That little George Foreman grill that was mentioned is great.  It is very easy to clean, as well.  And the ziplock bags are awesome.  When I lived alone, I would make extra, so I could bag some for the freezer & have it another time when I didn't feel like fussing much.  There are some very small freezers you can get that will fit in closets, if you find you need more freezer space. 

I am seeing lots of single portion condiments in the stores lately.  Things like mayo, salad dressings, coffee creamers, ect.  A restaurant supply house if you are lucky enough to have one close to you, can be a great source for these items as well. 

Essential kitchen items for me are thermometers.  The danger zone for food is between 41 degrees & 145 degrees.  Your fridge should be about 36-38 degrees. 

Easy canned foods to have on hand that don't have to be refrigerated till opened:  tuna, pasta, rice, beans, salmon, salsa.



TwilightShadows -> RE: Help a pethetic bachelor pls? (9/16/2008 11:30:24 AM)

About spoiled meat or any food:  "When in doubt, thjrow it out."  period.

Vinegar and baking soda are wonderful cleaning and deodorizing agents.  Google "the queen of clean" - you'll find many tips there.




girlivy -> RE: Help a pethetic bachelor pls? (9/16/2008 11:40:52 AM)

quote:

ORIGINAL: pahunkboy

Good day to all.

yours truly has run a household for many years.

I need some advice here

I just am getting better NOT from my famous black outs- but from a. bad meat.
Ill spare you how awful it was.

What I need is ideas to clean up my food storage system..   How to clean to steak pan. Maybe I am doing something wrong.

I use a 4 cubic feet fridge.  At times I catch the door ajar- and my big solution is to prop a chair to it.

Meanwhile that freezer is full.

The meat did seem abit iffy.  When I fried it up.

So how do I tell bad meat?
You can tell After rinsing it with cold water and smelling it. perhaps even cutting into it a little and put your nose in there (no pun intended)  You WILL know by smell if rotten. Color has nothing to do with spoiledge

How long can I store it?
That depends on the temp. it is kept at, and if the temp varies greatly, Frozen or not?

What meals can I quickly throw together when nothing is in the house?
Please feel free to Cmail me and i can help, as long as i know what you have available to work with.

Any ideas an kitchen cleaning.  I dont have bugs or rats. I thought I was doing well.
Yes, get someone else to do it!

Anyhow  how would I sabnitise this frying pan?
Depending on the type of pan you are talking about. However, plan old soap and hot H2O works best for most.

Any hints are welcomed on behalf of us helpless males that can barely throw together a dinner.
See above offer to Cmail me :)

Oh I tend to not plan at all. With this meat I thawd  it by putting the pakc into water. then got destracted and it sat in the fridge maybe 14 hours
No worries, it should still be good, but always, when in doubt, throw it out!

Signed...   helpless bachelor-
Not helpless, just not your forte!









pahunkboy -> RE: Help a pethetic bachelor pls? (9/21/2008 4:59:19 AM)

I found the  problem.

When I seen milk curlded,  I noticed I misread the temp setting.  I had turned it warmer when it was empty...to save on electric. Then I did not turn it colder...once I filled the fridge with food.

TY



tsatske -> RE: Help a pethetic bachelor pls? (9/21/2008 5:07:11 AM)

Although it is what I usually do, I have to throw in an obligatory warning about the smell, feel, ect test for food. Of course it is what I use - I do not go throwing away food just cause, so, it must look - smell or feel funny for me to throw it away untouched. But, be warned, there are differeant bacteria doing each of these things. They usually live in community, but, the fact remains, the bacteria that causes you to pray for a quick death, the bacteria that causes things to smell, - all of those - all different.

Now, here is some solid advice for you and your 4 cubic foot refridgorator with its full freezer. Can you find room in your freezer for a ziplock baggie full of ice? If you are a more serious cook, (sorry, have to say, doesn't exactly sound like it... hehe) you can use any ice cubes of frozen stuff - stock, purees, ect - that you were going to have in there anyway, but, otherwise, a ziplock baggie of nice, normal ice cubes will be fine.

If they are still cubes, your meat has had an approprate enviroment in which to stay safe. If the freezer gets too warm, they will melt. Even if it gets cold again later and they refreeze, they will now be a baggie shapped block of ice, not a bunch of cubes, and you will know that everything (sadly) must go out.



pahunkboy -> RE: Help a pethetic bachelor pls? (9/21/2008 5:42:38 AM)

Got it.

Thats a good idea.  TY



mistoferin -> RE: Help a pethetic bachelor pls? (9/21/2008 5:50:10 AM)

Don't buy those pans with the non stick coating. I would also get rid of any that you have. The coating on them off gasses when you heat them and at temperatures high enough to cook a steak they emit enough toxic fumes (you won't be able to smell them) to kill your parrot. Birds are especially sensitive to them, so much so that veterinarians and bird experts really discourage their use. They are also very unhealthy for people.

I would also recommend cast iron or hard anodized aluminum, although the hard anodized aluminum is harder to find without a non stick coating.

You don't need much bleach in your dish water to effectively sanitize your dishes....less than a capful in a large sink. Too much can be harmful. It's also a good idea to have a spray bottle of bleach water. Very small amount of bleach to a bottle of water. If you are concerned about getting it right they do sell test strips at places like Gordon's Food Service so that you can tell if you've added too much. After cleaning the kitchen spray down your surfaces lightly with the bleach water and let them air dry.

If you even think there is a possibility that your food is spoiled or on the verge of spoiling, don't take a chance with it. So if anything smells funny or is past it's date toss it. With meat there is a very characteristic odor....and spoiled meat will also have a somewhat metallic taste to it once cooked.



mistoferin -> RE: Help a pethetic bachelor pls? (9/21/2008 5:54:02 AM)

quote:

ORIGINAL: pahunkboy

I found the  problem.

When I seen milk curlded,  I noticed I misread the temp setting.  I had turned it warmer when it was empty...to save on electric. Then I did not turn it colder...once I filled the fridge with food.

TY



Get some thermometers for your fridge and freezer. They are cheap and they don't take up any space. Your fridge should be no warmer than 40 degrees and your freezer should be at 0.



Termyn8or -> RE: Help a pethetic bachelor pls? (9/21/2008 7:00:20 AM)

Let me chime in here. Fridge temperature is something I consider important, I want it at 32.001 degrees. I want it as cold as possible without freezing the food. If you don't have a thermometer, keep setting it colder and colder until it wrecks your lettuce, then back it off just enough. The money you save keeping the food fresh will offset the minor cost of electricity.

Oddly, lettuce and some other veggies stay better in the fridge when wrapped in paper instead of plastic. If you keep the bins clean you don't have to wrap them at all, just wash them before eating.

You never have to use soap on a cast iron skillet. Do rinse it well and remove any debris, but if oil can soak in, so can soap. No matter how highly you regard soap, you don't want to eat it. If you are scared of germs, before you fry something, put the skillet on the fire and let it get REALLY hot. Depending on what you're cooking you might want to let it cool down before putting the food in.

I never clean an outdoor grill, nor do I use foil. When I light the coals I let the flames burn everything off. It is surely sanitized, all that is left is carbon. You can knock that off with a wire brush.

The multiple forks cooking the meat, I disagree with that because a fork should not be used. If you're frying meat it should be seared to keep the juices in, piercing it will let the juices out.

Speaking of that, a couple weeks ago I fried up some pork chops. I mean fried, no oven no nothing, I used a meat thermometer and got them cooked "just barely legal" so to speak and the flavor was fantastic.

Now the toaster oven. Mine is about due for a cleaning after two years. However I don't cook meat in it and before anything goes in it, I preheat it to at least 400 degrees. Heat is the best sanitizer. Don't get me wrong, I reheat meat in it, but it is already cooked. I don't put RAW meat in it.

After years of not doing so, I ordered a pizza the other night. Now if you put leftover pizza in most microwave ovens, the cheese runs out all over the plate and frequently the center is still cold. Not so in a 400 degree toaster oven. Comes out really good. I eat french fries very rarely, but if I have to reheat them, as with things like chicken that is already cooked, I get them wet, maybe even soak a bit while the oven is preheating. Then they are thrust into a 400 degree environment. Sometimes they literally come out better than they were fresh. I have friends who will attest to that.

The main thing is, with proper storage and reheating methods, if you cook for twenty you are really cooking for yourself twenty times. Freezer bags and tupperware type containers are your friend.

My two cents worth, and I want it in cash. That is because the lowly penny is actually worth a penny. Yup, at 178 of them to a pound, figuring what copper is going for now, a penny is actually worth a penny in a sense. Perhaps that's why they are considering discontinuing them.

T



JerryFrankster -> RE: Help a pethetic bachelor pls? (9/21/2008 11:50:36 AM)

Don't use bleach on aluminum. It will destroy it.

I would suggest either cast iron or stainless steel.

But yeah, teflon + birds in the house = bad!



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