Spacing Trips to the Grocery Store? - Page 2

 

You can obviously stop eating those that cant.


Depends entirely on how much you are prepared to change what you eat.

I managed fine with 2 months once I chose to make my own bread using a bread
machine.


Nope, thats trivially fixed by using UHT milk that lasts much longer than 2
months.

If you cant get used to the taste of that, you can freeze normal milk fine.


I chose to eat what would last fine for 2 months.

I have since changed to eating a lot more fruit and now choose to do a weekly
shop just for the fruit.

Even that could be extended a lot by eating mainly apples etc that keep for a
long time in the fridge.

The weekly shop currently is limited by the bananas that only last about a week
in the fridge.


I freeze everything I eat routinely except the fruit and potatoes and lettuce.

  wrote:


Almost 30 miles and over an hour to the nearest store for me.  I go once a
month.  I have three freezers and two refrigerators.  I've tuned the
refrigerators to operate almost exactly at 32 degrees.  Produce and bread
lasts twice as long at that temperature than the more usual 40-45 deg.

Milk's my biggest problem too.  I don't drink the stuff but I make a lot of
ice cream and otherwise cook with it.  For non-drinking purposes, milk freezes
fine.  It might be OK to drink too - never tried - but it does have a texture
when thawed.

Another avenue that I'm experimenting with is turning powdered milk back into
whole milk by adding butter.  I think that it'll be fine for cooking when I
get the amount of butter just right.  I haven't tried it for ice cream yet.

Basically, everything that one would normally leave sitting out - bread,
cookies, snacks, etc. goes in the 'fridge.  The shelf life extension is
amazing.  One of my 'fridges is a chest freezer with the thermostat set to 32
deg.  MUCH cheaper to operate than a traditional freezer.  One has to be
careful not to let stuff touch the sides, as the refrigerant coils embedded in
the walls still go below freezing during operation.  I slide pieces of
cardboard into place at critical points.

John
--
John De Armond
See my website for my current email address
http://www.neon-john.com
http://www.johndearmond.com  <-- best little blog on the net!
Tellico Plains, Occupied TN
The secret to creativity is knowing how to hide your sources -Albert Einstein

 On Sat, 12 Jul 2008 17:59:24 -0400, Neon John wrote:

<...>

If you ever figure that out, please post the "secret". I think there is
some off-taste, compared to Jersey milk i/c, particularly vanilla.  But
ice cream socials switched to evaporated milk in their (cooked egg
custard) recipe decades ago. Partly cost and partly availability.  

 
If adding butter along with powdered milk for cooking it will be fine,
especially for baking... but it's not possible to emulsify powdered
milk with butter for drinking unless you don't mind the tiny bits of
butter.

The proper way to rehydrate powdered milk is to let it sit in the
fridge for 24 hours before drinking... it's called instant but it's
not, it needs time to completely hydrate.  When done correctly you'd
be hard pressed to tell the difference from fresh skim milk.  Another
trick is to add just one drop of vanilla extract per quart.  Naturally
if you leave the powdered milk packaging out in plain view everyone
will imagine it tastes different from fresh, because if the package is
on the table and the milk served is actually fresh skim no one will
believe you... the power of suggestion is quite potent.

 On Sun, 13 Jul 2008 10:15:06 -0700, Sheldon wrote:


The only circumstance under which I drink milk is when it's heavily
fortified with chocolate. <g>  Which is convenient because that eliminates
the fresh liquid milk hassle.