OK, this has been bothering me for awhile, but I have put off asking because it seemed ... rude? insensitive? I don't know, I just have the feeling that my mother will be shaking her head, and asking how I could possibly think this was a good question But curiosity has got the better of me.
I keep reading about people canning meat, and it is "wonderful". Pork loin was on sale, so it was canned. Hubby got a deer, so it was canned. Etc., etc., etc.
Doesn't anyone cook fresh meat anymore? We don't hunt, but I can think of several different ways that I would use a nice venison roast - fresh, not already cooked - if I had one. Pork is excellent as a roast; leftover (i.e. already cooked) pork is always an issue about what to do with it. Leftover cooked meat, in this house, always has a hard time finding a use. For most meats I can't imagine actually making it into leftovers before ever cooking it for a meal, as, basically, is what happens when it is canned. I am reminded of my mother's story of when she and my father had to go out when I was a little baby; they took me, but left my older brother with a babysitter, an older woman. My mother left her with strict instructions on when to take the roast beef out of the oven. When we all got home big brother was fine, baby sitter was happy, beef was out of the oven - and had been run through the meat grinder, because she couldn't think of any other use for roast meat than hash (surely that was what my mother had wanted?). My mother was horrified that her expensive roast had been desecrated.
On the subject of roast beef, I have also read (here? maybe; or maybe on another forum) about *roast beef*, and how lovely it is cooked for hours in the crockpot, until it can be shredded with 2 forks. May I say here that *roast beef* is dry roasted in an oven, best until it is medium rare (or perhaps even pinker), served with Yorkshire pudding (my always wished for birthday dinner). That thing out of the crockpot may indeed be delicious, but it is a *pot roast*, not a *roast beef*.
So, what do you all do with this already cooked, *leftover* meat?
(Let me add here that I understand completely about canning the meat f that is the only way available to preserve it - if you are living without a freezer, for example, and suddenly have a deer to contend with. My question is aimed solely towards those who can meat because it is *handy*; because it *tastes so much better*; because it *makes getting dinner on the table so much easier*.)
And please forgive me if this is rude or insensitive sounding. I ask purely from curiosity.
I keep reading about people canning meat, and it is "wonderful". Pork loin was on sale, so it was canned. Hubby got a deer, so it was canned. Etc., etc., etc.
Doesn't anyone cook fresh meat anymore? We don't hunt, but I can think of several different ways that I would use a nice venison roast - fresh, not already cooked - if I had one. Pork is excellent as a roast; leftover (i.e. already cooked) pork is always an issue about what to do with it. Leftover cooked meat, in this house, always has a hard time finding a use. For most meats I can't imagine actually making it into leftovers before ever cooking it for a meal, as, basically, is what happens when it is canned. I am reminded of my mother's story of when she and my father had to go out when I was a little baby; they took me, but left my older brother with a babysitter, an older woman. My mother left her with strict instructions on when to take the roast beef out of the oven. When we all got home big brother was fine, baby sitter was happy, beef was out of the oven - and had been run through the meat grinder, because she couldn't think of any other use for roast meat than hash (surely that was what my mother had wanted?). My mother was horrified that her expensive roast had been desecrated.
On the subject of roast beef, I have also read (here? maybe; or maybe on another forum) about *roast beef*, and how lovely it is cooked for hours in the crockpot, until it can be shredded with 2 forks. May I say here that *roast beef* is dry roasted in an oven, best until it is medium rare (or perhaps even pinker), served with Yorkshire pudding (my always wished for birthday dinner). That thing out of the crockpot may indeed be delicious, but it is a *pot roast*, not a *roast beef*.
So, what do you all do with this already cooked, *leftover* meat?
(Let me add here that I understand completely about canning the meat f that is the only way available to preserve it - if you are living without a freezer, for example, and suddenly have a deer to contend with. My question is aimed solely towards those who can meat because it is *handy*; because it *tastes so much better*; because it *makes getting dinner on the table so much easier*.)
And please forgive me if this is rude or insensitive sounding. I ask purely from curiosity.