FOZ, sorry to hear your cousin's experience. Just to high light, when my sister's taxi got rear-ended many years ago, she file a claim with the taxi company because she heard her neck cracked at that instance. It was late that night so her med appt was the next day. Even though she went thru physical therapy paid for by the taxi's insurance company, this injury still managed to catch up with her after her therapy ended. She is still going thru pains everyday. I sincerely hope (and pray) that your cousin will not go thru this.
Learning the "bo-chap" attitude from the public in this incident makes my blood boils!!! Why has our society becomes such?!?!
Sunsweet, WOW!! Puree everyday!!! This SAHM also not so hardworking.. most of my puree are made in batches and last about 5 meals, then I make different purees so, now my freezer has 3 portion of carrots, 1 pea, 7 potatoes, at least 8 portion of veg stock. In the fridge is a portion of carrot jus, minced pork, carrot puree (all for K's porridge tonight).
BBEthan, I have yet to make pork stock, so my minced pork is blanched in little water until just cooked thru, ie the last bit of faint pink is gone. If you use a small clay pot, u can make until faint pink cos the clay pot holds heat very well and will cook the pork w/o over cooking it.
I am sure not much of the nutrients are lost in this manner, and the plus point is the flavor is retained.
RE: Pork
I have posted before that according to the butcher in my wet market, if you buy pork from supermarket, they are all from Australia, usually less flavorful than those in the wet market--Indon pigs slaughter in SIN or South American pigs slaughter, quick frozen (freeze w/i seconds), then freight to SIN, thaw and sell. According to personal preference, you can ask butcher where their pork comes from.
RE: Muscle
According to my wet market advisor, this meat is not 腰肉 (yao-rou, aka 梅肉 mei-rou). Muscle comes from the thigh of the pig's hind legs and it's wrapped inside the thigh.
The price of the 腰肉 is approx $25/kg, and there is a similar lean meat call 假腰肉 (fake yao-rou) is only selling $16/kg. However the latter is tougher.
Her advice is to minced muscle or the fake yao-rou if you want lean minced meat.
腰肉(yao rou) is usually sliced for steamboat as it is tastier and easy to cook thru.
I have decided to NOT puree my porridge, since K is taking to rice well.
I know roughly what's the setup, just delaying it as long as I can, cos baby's look change pretty quick over the span of a year. But since my pp is up for renewal this year, I figured I may as well do hers and be able to take her out for a holiday this year too.
