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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Buckeyeskickbuttocks said:
I have to confess, I do like turning "trash" into a tasty meal. Whenever I trim chicken of beef I save the trimmings in the freezer. If I have an extra half onion... to the freezer...

This was the first time I tried to make a fish stock, but now that I've proven to Mrs. BKB that it's worth saving fish parts (She reluctantly lets me save the other "trash") I'll make more.... I had to go undercover to do this one. Last time she had lobster, I told her to save the shells. She said, and I quote: "I will not."

So... I snuck them into the freezer when she was out of the room. Same thing with the fish skin. :slappy:
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On special occasions, because it’s a lot of work and pretty pricey, I’ve picked up whole live lobsters from the Asian market and turned them into pasta with lobster tomato cream sauce. The leftover sauce freezes pretty well and we usually get two additional much easier not quite as amazing meals with shrimp subbed as the protein out of it.
 
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Buckeyeskickbuttocks said:
I have to confess, I do like turning "trash" into a tasty meal. Whenever I trim chicken of beef I save the trimmings in the freezer. If I have an extra half onion... to the freezer...

This was the first time I tried to make a fish stock, but now that I've proven to Mrs. BKB that it's worth saving fish parts (She reluctantly lets me save the other "trash") I'll make more.... I had to go undercover to do this one. Last time she had lobster, I told her to save the shells. She said, and I quote: "I will not."

So... I snuck them into the freezer when she was out of the room. Same thing with the fish skin. :slappy:
Click to expand...
I can relate, I'm constantly having to bamboozle my wife into allowing me to keep scraps, bones, bacon grease... she see it as unsanitary but I know otherwise :pimp:
 
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Just a thought for you erstwhile chefs, consider buying a cheap, plastic ice cube tray. When you're saving your stocks, put it in the tray and then freeze. When you need some, just pop out appropriate number of 'stock-cubes' for your dish. Saves on thawing and refreezing. Buy fish stock, as agree with BKB's wife, the ingredients for said stock are truly disgusting. And stink up the kitchen and rest of house.
 
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calibuck said:
Just a thought for you erstwhile chefs, consider buying a cheap, plastic ice cube tray. When you're saving your stocks, put it in the tray and then freeze. When you need some, just pop out appropriate number of 'stock-cubes' for your dish. Saves on thawing and refreezing. Buy fish stock, as agree with BKB's wife, the ingredients for said stock are truly disgusting. And stink up the kitchen and rest of house.
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The only fishish stock that I ever use is shrimp stock for bisque. It's a one day thing and never store remains. I'm more of a beef bone, fat saver. My new found treat is trimming excess fat from cuts of beef and air frying it. Delish.
 
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DubCoffman62 said:
The only fishish stock that I ever use is shrimp stock for bisque. It's a one day thing and never store remains. I'm more of a beef bone, fat saver. My new found treat is trimming excess fat from cuts of beef and air frying it. Delish.
Click to expand...

that sounds interesting, i'm going to have to try that

this morning for breakfast, i made ground pork seasoned with pepper formed into a disc shape, topped processed milk on top of a buttery french pastry - i had a sausage and cheese croissant
 
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