My freezer Inventory

We have two - his and mis. They are tiny and frosty and live in the kitchen. I have some freeze pops in his b/c mine is so much in need of a defrost.
I have:
Ratatouille
The last Green cuisine fish finger
Pre soaked marrowfat peas ( mushy peas!)
Minced garlic and ginger
My ice lick. ( cordial in a disposable cup)
Not much, but it does really need defrosting and I haven’t had the energy.
 
Fry pie
Gougeres
Waffle
Donauwelle cake
Pizza
1/4-lb hamburger balls
Breakfast links (Curly's)
I know what pizza and waffles are, but I’m going to have to look up the rest.
Found this thread as I was about to start one about new foods/ ingredients people have just learnt about. I just found out what uni is ( sea urchin reproductive.. organs?) hearing ppl go on about it on TV.
 
I know what pizza and waffles are, but I’m going to have to look up the rest.
Fry pie - think of a Cornish pasty, but filled with sweet fruit filling and covered in a thin sugar glaze.

Gougères - we’d call them something like “little French cheese puffs” where I live - think of little balls of eclair dough, but with shredded cheese mixed in, so savory, not sweet.

Donauwelle cake - German cake, translates to “Danube waves,” and it starts with sponge cake on the bottom, then a fruit layer, then a whipped cream layer, and topped with a thin covering of dark chocolate - the layers are made to look like waves, hence the name.

Hamburger balls - that’s just me. Sometimes, when I get a pound of ground beef, I’ll divide it off into quarters, roughly ball-shaped, and freeze - each one is just right for a burger whenever we want one or two.

Breakfast links - ahhhhhh, there was quite a discussion on here a while ago, as “breakfast links,” and “breakfast sausage” are common terms in the US, but not really used in the UK. Just think of breakfast links as rather small, thin sausages, like Nuremberger sausages from Germany…about the size of an average middle finger. Curly’s is just the brand-name.
 
Top shelf:
Nutmeg
Bread bits
Doughnuts
Pound cake (for crumbs)
Scone dough
Butter
Biscuits
Ice cream
Fruits of the Forest stollen
Pillsbury pie crust
Buckeye whoopie pie
Fry pies
Smoked gouda
Sharp swiss
Scones
Peach dumplings
Cookies (assorted)
Cider doughnuts
Peach
Apple fritters
Cinnamon rolls
Tastykakes
Pancakes

Bottom shelf:
Pearl onions
Fresh cranberries
Steak fries
Tater tots
Baked ziti
Chicken tenders
Chicken thighs
Mixed berries
Bacon
Breakfast links (Aldi)
Breakfast links (generic)
Colby (assorted)
Corn
Ground beef (90/10)
Pork ribs
Knackwurst
Thin steak
Glazier hot dogs
Bulk chorizo
Pork hot dogs
German bologna
Trail bologna
Olive loaf
Ham deli meat
 
Top shelf:
Nutmeg
Bread bits
Doughnuts
Pound cake (for crumbs)
Scone dough
Butter
Biscuits
Ice cream
Fruits of the Forest stollen
Pillsbury pie crust
Buckeye whoopie pie
Fry pies
Smoked gouda
Sharp swiss
Scones
Peach dumplings
Cookies (assorted)
Cider doughnuts
Peach
Apple fritters
Cinnamon rolls
Tastykakes
Pancakes

Bottom shelf:
Pearl onions
Fresh cranberries
Steak fries
Tater tots
Baked ziti
Chicken tenders
Chicken thighs
Mixed berries
Bacon
Breakfast links (Aldi)
Breakfast links (generic)
Colby (assorted)
Corn
Ground beef (90/10)
Pork ribs
Knackwurst
Thin steak
Glazier hot dogs
Bulk chorizo
Pork hot dogs
German bologna
Trail bologna
Olive loaf
Ham deli meat
Why do you keep nutmeg in the freezer?
 
Why do you keep nutmeg in the freezer?
Some people believe it stays fresher longer in the freezer, but some people believe that storing it in the freezer is actually worse for it…while others say that it has no negligible effect whatsoever.

Someone many, many years ago, who was a much better cook then than I ever will be, kept hers in the freezer, and I think I probably picked it up from her.
 
Top shelf:
Nutmeg
Bread bits
Doughnuts
Pound cake (for crumbs)
Scone dough
Butter
Biscuits
Ice cream
Fruits of the Forest stollen
Pillsbury pie crust
Buckeye whoopie pie
Fry pies
Smoked gouda
Sharp swiss
Scones
Peach dumplings
Cookies (assorted)
Cider doughnuts
Peach
Apple fritters
Cinnamon rolls
Tastykakes
Pancakes

Bottom shelf:
Pearl onions
Fresh cranberries
Steak fries
Tater tots
Baked ziti
Chicken tenders
Chicken thighs
Mixed berries
Bacon
Breakfast links (Aldi)
Breakfast links (generic)
Colby (assorted)
Corn
Ground beef (90/10)
Pork ribs
Knackwurst
Thin steak
Glazier hot dogs
Bulk chorizo
Pork hot dogs
German bologna
Trail bologna
Olive loaf
Ham delI

Hey, I was curious how freezing affects cheese. I have never done that before. I imagine that the taste is exactly the same, but what about the texture? Does that change at all?
 
Hey, I was curious how freezing affects cheese. I have never done that before. I imagine that the taste is exactly the same, but what about the texture? Does that change at all?
The one thing I’d say is that’s it’s a little more crumbly once it’s thawed, but it melts fine for cooking and the flavor stays the same, certainly.

That said, when I freeze sliced cheese, I’m just a little extra gentle with it getting the slices apart and it’s absolutely a-ok for sandwiches or snacking. We’re eating Gouda that had been frozen and it’s excellent.
 
Note, though…no soft cheeses. Those don’t fare as well.
That was my next question, as I had purchased eight 4 oz logs of goats cheese for only $1 each when they were near "best if used by" dates. I've used all but three of them and even though they are now two weeks beyond the BB date, I wasn't really thinking of ways to use the rest up before we leave town next month. I do love it in omelets with a blend of other cheeses (making one for "breakfast" now). Also can be used in lieu of cream cheese for stuffed jalapenos and other peppers..."food" for thought.
 
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