The shared bits

Now, that’s a freezer…

Written by matt on January 9, 2006 — 3 Comments

We’re kindah different from a lot of people out there, I think:

  • We make sausage and freeze it.
  • We cook and freeze beans from scratch.
  • We cook whole chickens in the slow cooker, make stock from the carcass and freeze it.
  • We run out of space in our side-by-side refrigerator/freezer.

And, we no longer have that problem because we are the proud owners of a new 14.8 cubic foot chest freezer. This is a big freezer – the kind of freezer that you can store a half a cow in – and we love it.

It lets us do things like:

  • Buy 4 chickens when they’re on sale at $.69/pound and freeze them.
  • Buy a 12 pound ham when it’s on sale for $1.29/pound right after Christmas and (after hacking it up into manageable chunks) freeze it.
  • Make batch after batch of stock, beans and sausage w/out worrying about what’s going to fall out next time you open the door, provided you can even get it closed this time.

There’s a real joy in knowing you can make kidney beans, chickpeas, black beans, cannellini beans and put them all in the freezer along with half the beef stew and a quarter of the turkey soup and not have to worry about making it all fit.

Hmm…maybe I should start soaking some beans…

Posted in Food

3 Comments to “Now, that’s a freezer…”

You can follow all the replies to this entry through the comments feed.

  1. Valerie's Gravatar Valerie
    January 10, 2006 at 8:58 am | Permalink

    Well, if you are interested I know where you can get a half a cow so that you could test that ‘half a cow size’ if ya want. ;)

    Valerie

  2. matt's Gravatar matt
    January 10, 2006 at 11:41 am | Permalink

    Thanks, that would be cool. We’ve been looking at grass fed beef and there’s a place in Petaluma where we could buy a half or a quarter of one. I think that we’ll definitely be taking a closer look at what’s offered and at what prices. There’s a very good chance that we’ll “take the plunge” in the next few months.

  3. Valerie's Gravatar Valerie
    January 11, 2006 at 2:00 pm | Permalink

    Actually, it’s Eric and Leisel Finley. They are currently graining out (corn, barley and mollassas) a few cows they are going to butcher this year and keep. Last year they did do two cows that weren’t grained out (were just grass fed) but Eric didn’t like the taste. That brings up a point. Have you guys ever had grass fed cows? The meat has a distincly (sp?) different taste then what you buy at the store.

    If you are interested let me know and I will pass the message on.

    Valerie

    ps I love reading about all your cooking. It always inspires me to actually cook something when I get home.

«
»

Categories