| MyDixieWrecked |
The wife was going to the butcher today to pick up stuff for perogi making.
She asked if I needed anything, and I replied that we needed to get approx
10 pounds of beef tenderloin for Christmas dinner. Knowing that the
tenderloins from this shop were cryovac'ed, I figured I'd be ok. The butcher
found two similar sizes, and asks her how we are preparing them. She tells
him we are roasting them. Well, when she arrives home, I'm presented with
two beautiful tenderloins that have been trimmed, tied, and wrapped in
butcher paper....no longer cryovac'ed. What should I do with these now?
Can they be vacuum packed with the foodsaver and be kept fresh, not frozen?
Am I better off freezing them?
Thanks
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| PENMART01 |
>"MyDixieWreckedTrailer"
>
>The wife was going to the butcher today to pick up ...
Whose wife... the communal wife... do we need to take a number?
Typical redneck/southerner.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
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*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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| Ed Kim |
MyDixieWrecked wrote:
> The wife was going to the butcher today to pick up stuff for perogi
making.
> She asked if I needed anything, and I replied that we needed to get
approx
> 10 pounds of beef tenderloin for Christmas dinner. Knowing that the
> tenderloins from this shop were cryovac'ed, I figured I'd be ok. The
butcher
> found two similar sizes, and asks her how we are preparing them. She
tells
> him we are roasting them. Well, when she arrives home, I'm presented
with
> two beautiful tenderloins that have been trimmed, tied, and wrapped
in
> butcher paper....no longer cryovac'ed. What should I do with these
now?
>
> Can they be vacuum packed with the foodsaver and be kept fresh, not
frozen?
> Am I better off freezing them?
>
> Thanks
i recall an issue of Cooks Illustrated a while back did a bit on Prime
Rib and dry-aging them in the refrigerator. I wonder if you could do
the same for the tenderloins?
-goro-
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| Cornelius |
In article <1103400338.975882.66630@f14g2000cwb.googlegroups.com>,
evilninjax@gmail.com babbled on about...
>
> MyDixieWrecked wrote:
> > The wife was going to the butcher today to pick up stuff for perogi
> making.
> > She asked if I needed anything, and I replied that we needed to get
> approx
> > 10 pounds of beef tenderloin for Christmas dinner. Knowing that the
> > tenderloins from this shop were cryovac'ed, I figured I'd be ok. The
> butcher
> > found two similar sizes, and asks her how we are preparing them. She
> tells
> > him we are roasting them. Well, when she arrives home, I'm presented
> with
> > two beautiful tenderloins that have been trimmed, tied, and wrapped
> in
> > butcher paper....no longer cryovac'ed. What should I do with these
> now?
> >
> > Can they be vacuum packed with the foodsaver and be kept fresh, not
> frozen?
> > Am I better off freezing them?
> >
> > Thanks
>
> i recall an issue of Cooks Illustrated a while back did a bit on Prime
> Rib and dry-aging them in the refrigerator. I wonder if you could do
> the same for the tenderloins?
>
> -goro-
>
>
Fine Cooking also had and article on dry aging in the December issue.
--
-Cornelius
Remove "NOSPAM" from email address to reply
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| Levelwave© |
PENMART01 wrote:
> Whose wife... the communal wife... do we need to take a number?
>
> Typical redneck/southerner.
It's almost as bad as "The hubby"... Typical obnoxious Yankee who just
can't seem to shut the **** up.
~john
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| Brick |
On 18-Dec-2004, "MyDixieWrecked" <NOSPAM@hotmail.com> wrote:
> The wife was going to the butcher today to pick up stuff for perogi
> making.
> She asked if I needed anything, and I replied that we needed to get approx
> 10 pounds of beef tenderloin for Christmas dinner. Knowing that the
> tenderloins from this shop were cryovac'ed, I figured I'd be ok. The
> butcher
> found two similar sizes, and asks her how we are preparing them. She tells
> him we are roasting them. Well, when she arrives home, I'm presented with
> two beautiful tenderloins that have been trimmed, tied, and wrapped in
> butcher paper....no longer cryovac'ed. What should I do with these now?
>
> Can they be vacuum packed with the foodsaver and be kept fresh, not
> frozen?
> Am I better off freezing them?
>
> Thanks
You're just 7 days from Christmas. Decisions, decisions. I'd just rewrap
them in Reynolds freezer wrap (Plastic coated) and keep them in the frig.
If you freeze them, it's going to take two days to thaw them out.
--
Brick(DL5BF, WA7ERO, HS4ADI)
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| \Drama.Queen\ |
>> The wife was going to the butcher today to pick up stuff for perogi
>> making.
Hi I'm an Aussie and had never heard of Perogi, so I 'googled' it and found
some interesting recipes. I cannot wait to make them; but if you don't mind
I have a couple of questions - firstly, do you have a good recipe you would
share please? secondly, what do you serve them with? TIA
Regards Chris
"Brick" <hrbricker@NOSPAM.ij.net> wrote in message
news:41c72ebe$1_4@127.0.0.1...
>
> On 18-Dec-2004, "MyDixieWrecked" <NOSPAM@hotmail.com> wrote:
>
>> The wife was going to the butcher today to pick up stuff for perogi
>> making.
>> She asked if I needed anything, and I replied that we needed to get
>> approx
>> 10 pounds of beef tenderloin for Christmas dinner. Knowing that the
>> tenderloins from this shop were cryovac'ed, I figured I'd be ok. The
>> butcher
>> found two similar sizes, and asks her how we are preparing them. She
>> tells
>> him we are roasting them. Well, when she arrives home, I'm presented with
>> two beautiful tenderloins that have been trimmed, tied, and wrapped in
>> butcher paper....no longer cryovac'ed. What should I do with these now?
>>
>> Can they be vacuum packed with the foodsaver and be kept fresh, not
>> frozen?
>> Am I better off freezing them?
>>
>> Thanks
>
> You're just 7 days from Christmas. Decisions, decisions. I'd just rewrap
> them in Reynolds freezer wrap (Plastic coated) and keep them in the frig.
> If you freeze them, it's going to take two days to thaw them out.
>
> --
> Brick(DL5BF, WA7ERO, HS4ADI)
>
>
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> ==----------
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