(no subject)

[pantryslut]

In my freezer, I have managed to accumulate quite a collection of fats and stocks. I have goose fat and duck fat and two kinds of lard. And probably some schmaltz and a little bit of bacon fat, somewhere or other. I have blond chicken stock from the French chef, several containers of my own homemade blond chicken stock, roasted chicken stock, duck stock, and shrimp stock.

Yeah. I think it's about time I did something about that. So I can buy more big chunks of meat instead...

Comments

[abostick59.livejournal.com]

You're falling behind; you need at least two sorts -- beef and chicken -- of demi-glâce. And vegetable stock.

[wild-irises.livejournal.com]

Like you have that good an assortment in your freezer?

But seriously, we're likely to start using our perfectly good chest freezer in the near to foreseeable future. So if you'd like to keep some of that stock and have big chunks o' meat, let's talk.