Quote:
Originally Posted by Sylvanfan
I am that guy who sees the massive amount of pork tenderloin or striploin roast on sale, buys it, than plays amateur butcher to portion it out and freeze it. If I splurge for a rotisserie chicken I boil the carcus after we eat most of the meat to make soup out of it.
Pretty soon I'll try and add a cold room for food storage and start canning things in the fall. In short...I'm going to have to learn to live how my grandparents did in the 50's.
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Cold rooms are relatively easy to build and can hold a lot of potatoes.