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why you label food for storage

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why you label food for storage

Post  Patty from Yorktown on 10/19/2011, 6:32 pm


Most folks who know me, know I do not follow directions very well. I just add a bit of this or substitute that when I cook. However the "rules" of cooking state that for new recipes you follow the directions once, then you can get creative. Well I tried Mel's Squash and Crab soup for dinner. I pulled out two unlabeled packs of summer squash, thawed them, sauteed the onion, carrots and garlic in an alarming amount of butter. Tossed in the first package of summer squash and a second package of yellow tomatoes. Oops, I guess that is why you are supposed to label things for storage. I got most of the yellow tomatoes out and pureed the rest, in order to disguise the tomatoes for the no tomato child. Then I had to get creative for the second bag of squash. Fortunately I had some spaghetti squash leftover. All in all dinner was pretty good, just not what I thought it was going to be.

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Re: why you label food for storage

Post  Goosegirl on 10/19/2011, 9:18 pm

I had to read this thread - I just did something similar! I made a pot of chicken chowder, but having no chicken, I substituted stew meat, changed the seasoning from thyme to oregano to fit the meat, and the 1% or skim milk to heavy cream. Had RAVE reviews, even a 13 year old that wants the recipe (yes, he cooks!) because it was "the most AWESOME chowder" he had ever had. When I went to make my next pot of soup (making chicken broth with a carcass) I put the other half of the bag of pureed 'celery' into the chicken stock but it didn't smell quite right. Did the finger-lick test on the bag remnants. Yep, unlabeled pureed green stuff in the freezer........my secret ingredient in the AWESOME chowder....... was cucumber!


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