tug

we actually have no room/need for a larger model. I say that now. If, in a few months time .. we actually fill this thing .. we have wa-a-a-y too much food.

thanks bleachboy and fifi my DH is in charge of labeling all contents. We have a vacuum sealer, and he has sharpies in ALL sorts of colors. I'm pretty sure by now that we have a color coded chart that lists contents by date, food type, potential menu ... can you say anal retentitive? oh! and my new Kitchen Aid ice cream bowl sits very nicely inside Frosty .. I'll have to check out the ice cream thread soon

here's the latest addition to the family We've named him Frosty

This is my first post in this forum, please be gentle with me I make a pretty good version of katsudon - even my picky husband eats it. The "sauce" I use though is a mix of a dashi broth, soy, and mirin? I dont make the dashi from scratch, I'm sorry .. its from a powder. The result is very close to the taste I get when I had some of the "staff meal" at a friend's Japanese restaurant. I make the rice .. then the sauce .. then carmelize some onions, with a little sauce .. then I make the katsu .. and finally .. fling some soft cooked eggs and the sauce, onions, and the katsu on top of some rice. Its horribly messy .. but glorious. I would love to refine the technique, and at a minimum .. make this more authentic?

We dont actually have much more room. I'm hoping that the size is a good value for the price. We're going to take a look at this model in a few minutes. Wish me luck!

Thank you everyone for taking the time to weigh in. It looks as though we will be stopping at Costco tonight. No word yet on whether or not the DH has managed to wire the garage to our home network!

I sent an IM to my DH, updating him on the progress of my shopping, and this thread .. this was the hilarious exchange .. DH: I had a radical thought, but it won't work .. DH: we have the old-old computer and my old 19" monitor in the garage .. wouldn't it be great if we could wi-fi it into the network, and keep an updated list of groceries and frozen goods on there DH: just log in from the house too see what's for dinner me:

Thanks for the replies The garage is private, we have exclusive access to it. Its also pretty much at room temperature, as it is below a few storeys. A contents list is a great idea! I think this freezer has a defrost "spout" so I'm hoping the process is an easy one

Forgive me if this topic is in the wrong forum, or if it has been already discussed to death. I did do a search for chest freezers and started getting blurry-eyed at about page 34 of 41. My darling [expletive deleted] sister boasted that she got a chest freezer for Christmas. As I am not the perfect suburbanite she is, I saw no immediate value, and proceeded to mock her in my mother's presence. Yesterday, I stood over my humble bottom drawer freezer while jingling my Christmas-present-bracelet-from-my-DH, trying to extricate dinner, and suddenly realized - Wow, I could use a chest freezer! We can safely smuggle one in to the private garage that we rent from the apartment complex. The garage is permanently powered, and we can easily camoflage it with a creative assortment of things that live in there already. (NB: our lease says nothing that precludes us from installing an appliance in said garage. I just don't want to draw any unnecessary attention to this new project ) So, my question is: does anyone have any opinions/advice/tips for selecting size/brand? We are a small family of 3 - moi, DH and 11 yr old fashionista. We tend to buy bulk (Costco) and vacuum seal a lot of things. Theres a modest model on sale at Costco for $179. Is that a good deal? Help please

Shiki Wok serving all of Essex County and a fair chunk of Bergen County. This place serves delicious, fresh sushi, japanese and chinese food. The quality of their food with the prompt courteous service makes this one of my favorite take-out go-tos!

my versions of slummin' always took on an ethnic personality: Puerto rican: Rice and vienna sausages with peas and olives (poor man's arroz con gandules) Italian: elbows with canned tomato sauce, onion powder and canned peas (poor man's pasta fagoli?) English: beans on toast Chinese: a very soft fried egg over steaming hot white rice with oyster sauce. If you dont look at it, and stir it up quickly, its actually very rich and yummy when I lived as a starving student in Ireland we used to buy a 1 stone bag of potatoes for ₤1 (14lbs for $1.50US) Every single meal had potatoes. Meat-and-2-veg generally consisted of pieces a scrawny chicken and potatoes cooked 2 different ways! When I left Ireland it took me ages to look a potato in the eye .. potato .. eye . get it?

thanks very much everyone!

Allooo .. My English born husband lived in Aussie/NZ/PNG for the better part of 30 years. His culinary experience is heavily influenced by his time there. Now that he lives in NYC I have been introducing him to many of the foods important in my life. Recently the topic of "best steak" came up. I described a Porterhouse as a very large T-bone steak, usually served for two. His recollection, and palate remembers a much smaller steak, not related to a T-bone at all. Can someone shed some light on this? Is it a completely different cut than what we call it in the US? thanks ~tug