Archive for Downsizer For an ethical approach to consumption
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otatop
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Stock-pot questionLong long ago, when I was very young, I had a summer job in the kitchen of a "posh" hotel. One day there was a minor explosion of something or other that resulted in a fall of plaster from the ceiling - some of which fell in the stock-pot. Chef said "Oh, just stir it in - they'll think it's truffles". I rather treasure that memory.
I've always rather fancied keeping a constant stock-pot on the go, but since the family has shrunk to just the two of us, this is no longer viable. I save chicken carcases, bones, bacon rinds etc in the freezer for souping, but it grieves me to throw away good vegetable water - especially as I'm doing so much blanching of vegetables for freezing. If I'm doing a major freeze and re-use the water, is it worth saving for the following night's freezing and/or reducing and freezing as vegetable stock? At the moment I'm talking mainly french and runner beans, kale and chard.
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bingo
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Stocks need.......
Carrot
Celery
onion
leek
bones or scaps
garlic
tomato
feet
thyme
pepper
garlic
anything else.......compost
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otatop
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Well, I've just made soup for an evening later in the week when I'll be too tired to cook when I get home from work. Saved bacon rinds were bunged in with onion, veggie water and various herbs to make stock. (Bacon rinds went into the dog). Today I heated further bacon rinds until the fat ran (more rinds for the dog) then sauteed onions and lentils, added above stock, and liquidised. Very tasty - but I don't know if the veggie water contributed to the food value.
Anyway, it's almost a free meal!
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Tilia
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feet???
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Wingy
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LOL that was my first thought too 
feet.... you've some 'splainin to do, Lucy
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bingo
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Trotters or hoofs.
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tahir
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Wos wrong with chicken feet?
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