One thing I wanted to point out... a lot of people seem to be under the perception that I cook all of my meat ahead of time and then thaw it so I'm losing a lot with the quality of the meat. That is not the case and I'll go read the rest of the post to see if I led you to believe that anywhere. The only meat I do cook ahead of time, is the shredded chicken, ground beef and taco. Everything else, gets frozen uncooked
So if she's not cooking it ahead of time, where is the time savings?
I'm also more of an experienced cook, and I'm single with no kids, so I have my own set of particulars.
Same reason I can't read FlyLady for more than 30 seconds.
Even the inexpensive ground pork you can find in many Asian or Mexican markets has a lower fat content than those sausages.
I don't really understand this idea that people are too busy to cook.
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