it's okay to thaw the package of lovingly-raised, organic, bone-in ham steak outside of the fridge, right? ie, in a bag on my desk? this shizz is frozen rock-solid, and there's no way it's going to be cookable by tonight otherwise, i fear.
― lauren, Wednesday, 1 October 2008 18:10 (sixteen years ago)
Yes.
― GamalielRatsey, Wednesday, 1 October 2008 18:11 (sixteen years ago)
you know, i do this all the time but for some reason, the fact that it's not being thawed in a kitchen is making me nervous. like, the kitchen counter has some magical properties that my desk lacks.
― lauren, Wednesday, 1 October 2008 18:18 (sixteen years ago)
I don't think ham poses a particularly high risk of contamination? Chicken is the primary (meat-type) carrier for salmonella, and the little thingies that causes trichinosis actually live in the meat, they're not a bacteria. So I'd say you're fine!
After all, Alton Brown champions a speed-thaw under your bathroom shower....
― Vampire romances depend on me (Laurel), Wednesday, 1 October 2008 18:23 (sixteen years ago)
yeah, i really shouldn't be worried abt something the farmer told me would keep for up to 3 weeks if refrigerated.
― lauren, Wednesday, 1 October 2008 18:29 (sixteen years ago)
I would second the running water thing, it doesn't sound like that WOULD defrost in a day before dinnertime on its own?
― Finefinemusic, Wednesday, 1 October 2008 18:30 (sixteen years ago)
He said it'd keep for THREE WEEKS?? Shit, man. That must be the benefit of getting it directly from a farmer, because I just had pork chops in the fridge for ONE WEEK and they smelled really off 7 days after purchase (even though the sell-by date was only a few days past).
And my fridge is colder than most, too, since it's a restaurant-style reach-in.
― Vampire romances depend on me (Laurel), Wednesday, 1 October 2008 18:32 (sixteen years ago)
we'll see, ff. if it doesn't, i'll have to do the old running water trick (hate using the micro for thawing meats).
laurel, the ham steak that i got is cured, hence it's long shelf life. and hence why i'm crazy for even worrying about something going wrong with room-temperature thawing.
― lauren, Wednesday, 1 October 2008 18:37 (sixteen years ago)
uh, its not it's ffs!
the ham was a really good investment.
― lauren, Thursday, 2 October 2008 17:44 (sixteen years ago)
Ham's always a good investement
― Matt, Friday, 3 October 2008 22:58 (sixteen years ago)
help me out again... what's a good lunchtime potluck dish to bring for people who aren't particularly into food? several dieters, nut allergies, etc.
― lauren, Monday, 10 November 2008 16:06 (sixteen years ago)
Mushrooms + onions marinated in a lemon-thyme vinaigrette
― Rock Hardy, Monday, 10 November 2008 16:09 (sixteen years ago)
that sounds good to me, but i'm afraid it will get an "oh. you brought... mushrooms? " response.
― lauren, Monday, 10 November 2008 16:20 (sixteen years ago)
raw tomatoes, onions, peppers, cucumbers, tossed in some oil and lemon
― Uncle Shavedlongcock (max), Monday, 10 November 2008 16:21 (sixteen years ago)
probably the wrong season for that tho
corn roasted in paprika butter?
― Uncle Shavedlongcock (max), Monday, 10 November 2008 16:22 (sixteen years ago)
jerk chicken wings/pieces? I made those in a crockpot once for a potluck and they were a hit.
― skeletal lexing (Finefinemusic), Monday, 10 November 2008 16:23 (sixteen years ago)
hmm... i'm thinking i could incorporate both the mushroom and the tomato/pepper/cuke ideas into one nice salad, and mix in some quinoa or couscous for a grain component. we've got lots of fresh thyme at the moment, and flat-leaf parsley.
― lauren, Monday, 10 November 2008 16:24 (sixteen years ago)
thanks, guys! i love getting all of these suggestions for future use. jerk chicken wings sound great for football sundays.
― lauren, Monday, 10 November 2008 16:26 (sixteen years ago)
ainse and radish go well in that salad too
― Uncle Shavedlongcock (max), Monday, 10 November 2008 16:30 (sixteen years ago)
anise