Why dont i label things aaarrrgggggggg

elly2

promised dd mince and dumplings for tea she is 4 and loves tmince and dumplings but have grabbed a bag of what i thought was mince and is infact frying steak so now have a pound of frying steak defrosted in the fridge the kids dont really like it tbh(they find it too chewy........may be the way i cook it lol) so have had to get the mince out as well for tea. the steak was moved from the freeezer yesterday and put straight into the fridge so should be ok till tomorrow maybe weds but what can i do with it there is way too much just for me to eat can i ook it in the s/c with some veg and then freeze it or is there some other meal i can do with it.

shazrobo

hiya i've made same mistake by not labelling things, so your not alone.
if it were me i would put the steak along with some veg in the slow cooker then children dont find it chewy.
my sons prefer most meat done in slow cooker, because of its softer texture

Poet_2

make scouse?

brown the meat, add couple of onions and 2 or 3 oxo cubes and cple of pints water, braise on v low heat for cple of hours on hob or in the oven, then add some spuds and carrots and when done, eat with crusty bread and butter and optional pickled condiments, brown sauce or just a splash of vinegar-mmmmmmmmmmmmmmmmmmmmmmmmmmmm :0)

elly2

thanks for both of those ideas the kids wont eat stew stuff so will cook and freeze in portions for me to have when they are having a pasta meal

craftynutters

something for the weekend on BBC2 mase a lovely chilli using venison but they said you can use steak instead of mince is looked aboslutely delicious:D the recipe is onhttp://www.bbc.co.uk/food/recipes/database/venisonchilli_86999.shtml

craftynutters

something for the weekend on BBC2 mase a lovely chilli using venison but they said you can use steak instead of mince is looked aboslutely delicious:D the recipe is www.bbc.co.uk/food/recipes/database/venisonchilli_86999.shtml

floyd

Poet wrote: »

make scouse?

brown the meat, add couple of onions and 2 or 3 oxo cubes and cple of pints water, braise on v low heat for cple of hours on hob or in the oven, then add some spuds and carrots and when done, eat with crusty bread and butter and optional pickled condiments, brown sauce or just a splash of vinegar-mmmmmmmmmmmmmmmmmmmmmmmmmmmm :0)

Thats exactly how my fella makes it, no messing about with swede or god forbid gravy granules :eek:
I love scouse with beetroot and a buttered cob

pounds_and_pensive

I stopped labelling things years ago after getting fed up with wasting time on a variety of 'proper' freezer labels that just dropped off, and 'proper' freezer pens where the written words would run into an unintelligible blob after five minutes in the freezer.

Then I read on here two or three weeks ago about how masking tape made great freezer labels, and have been like a kid with a new toy ever since (tragic, I know. I'm almost looking for excuses to freeze things now ) We've not had one mystery meal since. I just write on the tape with ordinary biro, and revel in the luxury of not having to keep a mental map of what I've put in the freezer any more.

I LOVE this site

moanymoany

Me too - the other day I took some bolognese sauce out of the freezer - oops - it was chicken casserole.

newlywed

Haven't done this yet as I can usually work out what it is in the freezer (as it is near enough emptied each month). However.... might just be "borrowing" the masking tape from OH's DIY cupboard

beetrootjuicer

Reminds me of years ago when freezers were first around and we froze everything whether it needed it or not and I thought labelling an unnecessary bore. Anyway, I made my son scrambled egg from frozen eggs. Thought they looked a bit strange, but was still new to freezing, so carried on regardless. Turned out they were pureed apricots!