Jennie Little wrote:
The idea is that I can decide to do a savory, Italian, or Mexican dish, with "fresh" herbs, on a whim. I make use of all the organic, fresh herbs I have and use them at their best. I used a savory disk to flavor a small meatloaf last night, for example. If I want to do marinara, it's one package of generic tomatoes, onion, celery or bell pepper + 1 Italian disk. Chili? Same thing, except use Mexican herbs.
Hubby had a "hamburger patty press" with plastic discs that you put between the burger to keep them apart. The only way to get them apart while still frozen, was if I put 2 discs between each layer. That allowed me to get a bread and butter knife (don't use a sharp knife as it may slice the disc or your fingers if it slips) between the two discs and twist slightly to pop them apart.
Jennie Little wrote:Skandi’s post suggested something else to me, yogurt lids, cut down, probably easier than cutting down the sides of 1/2 gallon milk containers. And here they go in the landfill...
Yes, it would be really nice to find an alternative to plastic that won't stick together. I have tried similar things with two layers of waxed paper and had mixed results. Waxed fabric would have less tendency to rip. A thicker fabric, like a sturdy denim (which is often easy to scrounge used) might be worth experimenting with.
Judith Browning wrote:I wonder if each disc were wrapped in a square of dry cloth they would be easy to separate and remove from the jar?
...trying to think of an alternative to plastic and small squares of cloth would be washable and replaceable.
It seems like as long as the cloth was dry when the frozen disc was wrapped that they wouldn't freeze together and could use a nice clean muslin square or any recycled natural fiber cloth.
At first I was wondering about beeswax saturated cloth but I think just cloth might work?