SC - Shopping savvy for Feasts-revisited

[LrdRas at aol.com]

In a message dated 11/19/98 11:58:34 PM Eastern Standard Time,
kathleen.hogan at juno.com writes:

<< I feel that timely shopping and a good deep freeze is one of the
 best ways to cut feast costs.
 
 Caitlin NicFhionghuin >>

I also use frozen things that I have put up myself.  I think that the original
mention of fresh vs. frozen was to suggest that when a person had to buy stuff
and a choice between frozen or fresh had to be made at the time, fresh is
superior.

Also regarding the negative comments on canned vegetables.  Beans, such as
garbanzos, kidney, great northern, pinto, etc., do not suffer from the canning
process.  I have also noticed little quality loss in Swiss chard and
dandelions.  Corn is also an exception canned.

The greatest loss occurs in tender vegetables such as peas, spinach, asparaus
and zucchini.  Included here would be carrots also, although I prefer carrots
be treated much as winter squash and cooked until softened.

Personally, I like my vegetables well done for the most part and have never
been fond of tender-crisp liking neither it's texture or flavor except in rare
circumstances.  Fork tender is my preferred method for all vegetables except
when they are used in cuisine's that traditionally call for them to be
undercooked, such as oriental cuisine.  Tender crisp onions produce an
unexplainable violent and completely uncontrollable reaction of dry heaves the
moment they enter my mouth similar to that produced by potato salad.

Anyway, you are correct in that purchases of frozen veggies would ordinarily
be preferred if fresh were unavailable with the exceptions in the bean
category mentioned above, IMO.

Ras

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