Those all sound like wonderful ideas Mosaic, thank you! I haven't made pulled pork in a long time, how do you season yours?

With my turkey burgers... they really aren't pretty to look at, I make them with an unreasonable amount of diced onion and green bell peppers mixed with the meat. And when I eat one, my favorite is to put a lot of spicy mustard on, then heap it with fresh sauerkraut and eat it with a fork and knife rather than a bun They flavor of the turkey might get a little lost in all that I suppose....

Angella

: I do admire your industry ! and so
: satisfying to see it all I bet !

: In the old days pre steps I used to
: make a weeks sandwiches for DH and
: freeze them, which sounds a bit
: odd now really but it was such a
: time saver then. Kitchen is
: my domain !

: I tend to make double of everything (
: or more, to include my planned
: over lunches as well) and freeze
: half for another day. Especially
: if the crockpot is on the go, so
: my staples for that are
: chicken tikka masala
: beef stew
: chilli
: pulled pork

: I have a couple of things that freeze
: unexpectedly well, thai fish curry
: and delias oven bake risotto. You
: just need to do longer for the
: brown rice and add some protein on
: the side perhaps for the risotto

: my favourite thing though is to cook
: massive batches of three
: vegetables - either celery, onion,
: carrot...………. or leek, onion
: garlic...… plenty of olive oil,
: nicely browned and freeze them in
: old takeaway boxes ( they stack so
: well). So some for 'todays' dish
: and the rest goes in the freezer
: This has two advantages, I don't
: have lurking tired celery and leek
: in the fridge, and grabbable boxes
: for any base dish

: sunday dinners I tend to do a tray of
: roasted vegetables and the extra
: is for the week. makes a great
: cold salad. Coleslaw keeps really
: well so I alsays have abox of that
: made up, and if I chop raw peppers
: and cucumber ( no seeds too soggy)
: they keep about 3 days in the
: fridge for ease. Also your hard
: boiled egg trick

: Im really interested in your turkey
: burgers. Mine always taste kind of
: metally. It was improved by some
: mustard but not quite got it, what
: is your secret?