Angalin Posted July 11, 2012 Share Posted July 11, 2012 and should you still not have the time to make proper stocks you can purchase my services. i will come up to your home fill your pantry and freezer with food and be off like a tattooed death metal culinary mary poppins.This has potential. Link to comment Share on other sites More sharing options...
Edda van Heefmstra Ruston Posted July 11, 2012 Share Posted July 11, 2012 Can we trade Y shower beers for Z liters of stock? Link to comment Share on other sites More sharing options...
Nukelavee Posted July 11, 2012 Share Posted July 11, 2012 Seli - pretty certain it was the white. The first night I know it was served with ostrich steaks. Link to comment Share on other sites More sharing options...
Seli Posted July 11, 2012 Share Posted July 11, 2012 Seli - pretty certain it was the white. The first night I know it was served with ostrich steaks.That should be a nice combination, but I can imagine why someone would be surprised by the taste. Link to comment Share on other sites More sharing options...
Nukelavee Posted July 11, 2012 Share Posted July 11, 2012 I expected more of an oniony flavour. Link to comment Share on other sites More sharing options...
wolverine Posted July 12, 2012 Share Posted July 12, 2012 This has potential.I freeze it in freezer bags or re-used sour cream containers. Same thing we use for freezing veggies from the garden. Most of my chicken stock comes from home raised chickens (by my brother actually).I also use granulated stock when I am out of the real stuff. Liquid stuff is too expensive for me. This stuff works for certain things but I sure as hell am not making my chicken noodle soup out of that shit. Link to comment Share on other sites More sharing options...
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