07pant_600
I enjoyed Mark Bittman's column yesterday on what we might call the new pantry, a reflection on how our staple items might be changing or should be, all of it a reflection of our increasing interest in cooking great food sensibly and efficiently (photo for The Times by Francesco Tonelli).  He notes things such as bouillon cubes are out (or should be), and a simple stock of a carrot celery and onion boiled in 2 cups of water should replace it—so true.  Better than canned chicken stock, too.  Making your own vinaigrettes rather than buying bottled dressings, which he calls a ripoff (a decent olive oil, salt and a squeeze of lemon juice over crisp greens is far superior, in my opinion).  Having parmigiano reggiano on hand (I ALWAYS have this—grated or shaved on pasta, on salads, seasoning for soups, finishing a gratin, no end to its uses), fish sauce, sherry vinegar (buy the good stuff it's worth it).  One item I didn't agree with, or not whole heartedly at least.  Canned tomato paste should be out, tubes of it in.  He argues we seldom need a whole can.  True.  But whole cans are better quality and less expensive.  What I've been doing for years is opening both ends of a can, pushing it out whole, slicing off what I need, wrapping the rest and freezing it.  It keeps for months frozen and it's easy to slice off as much as you need.  I always put some in stock, where I use it most.  Nothing wrong with the tube, but it got me thinking what are the things I always want to have in my freezer?

—Tomato Paste, for sauces and stocks.

—Chicken stock, frozen in quart zip top bags, no end of uses (you always have a good meal at hand when you have some stock in the freezer).

—Slabs of bacon for lardons, for noon time frisee and poached egg salads, stews and soups and pastas (bacon, like most fat rich foods, freezes very well).

—Chipotles in adobo sauce, for the great smokey heat in anything tomato based.

—Thai curry pastes for last minute curries and dramatic seasoning.

—Dried red chilli peppers (I do at least one stir-fry a week and like them hotter than everyone else, so I fry them black in plenty of oil for and use both the oil and the chillis throughout the week).

—Ginger can be frozen and grated when you need it, so you always have it on hand.

—Phyllo dough and puff pastry to turn leftovers into elegant meals, tarts and pot pies.

—Baguettes from On the Rise Bakery (find a good bakery near you—don't rely on grocery store baguettes); good fresh baguettes freeze great.

Would love to hear what invaluable staples you keep in your freezer.

Share

159 Wonderful responses to “The Freezer Pantry”

  • Debby

    quick question for you:
    when you freeze the ginger do you peel off all the skin before you put in the freezer? Will the skin easily come off after it has been frozen? Do you need to thaw the ginger next time you need to use it?
    Thanks,
    Debby

  • Ed Gieskes

    I try to keep as much stock in the freezer as I can and carcasses to make more! Also bones from pork shoulders/hams/etc. I also keep little jars of Bourdain’s demiglace in the door. It’s easy to scoop spoonfuls out when finishing a sauce.

    Pancetta. Pork and duck fat. Parisian gnocchi. Various agnolotti.

    And pre-pesto (just the herbs and oil). We also freeze the last of the summer herbs before the first frost in ice cube trays.

    I really need a second freezer!

  • darlene

    A freezer pantry has always been a given in our house. When I was a kid, mom would buy big batches of Thai herbs when they were a available and freeze them. Of course now most of these things are readily available, but the habit still lives on. Our neighbors laughed when I bought the extra freezer because we’re only 2 adults and 1 kid.

    My freezer pantry consists of:
    Thai herbs (galangal, kaffir lime leaves, lemongrass)
    homemade Thai curry pastes and other pastes (tomato, harissa, mole, etc)
    various stocks
    butter
    bagels (pre-sliced and individually wrapped, easy to pop into the toaster)
    freezer jam

  • Laura

    Rhonda,

    You can also use the frozen fruit to make jams and jellies throughout the winter.

  • Sam

    Chicken stock, chipotles in adobo, various soups/stews frozen in those microwavable Glad containers (easy to pop out and throw in the microwave, makes a great dinner…also works great with lasagna), bacon, a baggie of parmigiano reggiano rinds, various veggies (corn, peas, edamame), nuts (walnuts, pecans) and various chicken carcasses and parts I haven’t gotten around to making into stock yet.

    I love the idea of freezing ginger, I never considered that before. It always goes bad before I can use it up.

  • Laurence

    Many already mentioned, but also pureed blood orange/olive oil mix Foodsavered in the correct size to make Sara Jenkins Blood Orange Olive Oil Cake. I did the same with Meyer lemons too.

    Also D’Artagnan Truffle Butters, white and black. A quick slice on a grilled steak is a fast ride to Heaven.

  • Kathryn Kelly

    I just finished the Elements Book – fabulous! I have been a fan for years and am re-reading ‘Making’. I applied to the CIA last month and am awaiting the decision of the admissions committee. I just retired as President of a large company and at 53 hope to follow my lifelong passion of becoming a cook/chef. Your books have been an inspiration as well as an informative insight into the culinary world. At 53, I am leaving all the corporate trappings behind and hoping to be reborn in Hyde Park. Keep writing Michael – you are the best at what you do – and the window in to that glorious world of culinary is a treasure.

  • Bob delGrosso

    Wow, you have a lot of staples in your freezer.

    I looked and all I have is some glace de viande (I don’t know what meat was used), frozen basil leaves and pork belly. The rest hardly qualifies as staples: ice cream, a pack of hot dogs (at least 2 years old), a chunk of wedding cake (16 years old), an ice sickle from my house in NY (7 years) and about 6 ounces of breast milk (11 years old).

  • Bob delGrosso

    Ruhlman
    I can understand why one might think it’s weird to keep an ice sickle and breast milk in the freezer for years. But who is going to have the last laugh when global warming makes ice impossible and when the End Times arrive and mothers can no longer produce milk for their infants?

    I also have almost all of the corks from all of the wine I have drunk at home since 1980. My intention is to use those corks to make an ark when the melt-water from the ice caps sends the seas over the face of the land.

    Who’ll think I’m weird then I wonder.

    As for turning the milk into butter, that’s crazy. There’s not enough butter fat to make it worthwhile.

  • Tags


    Hey, I got batteries older than most of that stuff in my freezer. And sometimes they still work.

    Yeah, I’m ready for doomsday.

  • Wilmita

    MR,
    Thanks for tip on freezing canned tomato paste!
    •Stock and Fixin’s (Bones, shells, etc.)
    •Butter
    •Kaffir Lime Leaves, Ginger and Galanga root.
    •Sofrito and Recaíto
    •Bacon and Trotters to add to Caldo Gallego.
    •Salmorejo with Crabmeat (for a taste of summer)
    •Yuca
    •Tostones
    •Pasteles
    •Thai Bird Chiles
    •Tomatoes and Peaches processed from the Garden
    •Frozen Peas

  • maryn

    In my freezer: Breadcrumbs. Duck fat. Reggiano rinds. Chicken stock, turkey stock, and bones for the next stock batch. Green mole; it’s time-consuming to make but keeps well frozen. Sauce from last summer’s tomatoes. Nuts. Grated coconut. Butter. And what a great idea, to freeze ginger; that would probably work well for turmeric root also.

  • Sarah

    Peas
    Corn
    Spinach
    Berries
    Homemade baby food
    Butter
    Duck fat

    Ice cream sandwiches…

  • p_chefy

    pesto, stock,herbs.
    I also cook large batches of veggies, puree and freeze them in ice cube trays for the baby.

  • jojo

    in addition:
    olives
    capers
    anchovies
    carrot
    onion
    celery
    garlic
    shallots
    frozen pineapple
    fresh cilantro(thai, vietnamese, mexican)
    yeast
    lemons and limes

  • daisy17

    Wow, this is such a great topic. I swear that I didn’t know you could freeze herbs with good results. My freezer contents are lame (Amy’s burritos surely don’t count for anything, and who doesn’t have stock) but these are some awesome ideas. thanks.

  • DanaMc

    I scoop left over tomato paste into TBs on wax paper then freeze it. (Same thing with adobe sauce and pesto.) Lots of frozen butter. Ramen noodles in the pantry. I still buy canned beans.

    I buy new spices each year just before T-day.

    For almost everything in the pantry, I write the date on the bottom in marker to ensure rotation.

    Careful with storing phyllo too long. The defrost cycle of the freezer makes it dry out and become brittle. (The broken pieces can still be drizzled with lots of butter and used for baklava or spanakopita, but I buy new phyllo if I want anything pretty and perfect.)

  • LauraJ

    I keep most of the things mentioned above,also:

    Chocolate, block and chips
    Dried Fruit as well as nuts
    Bread crumbs and cubes
    Frozen packaged fruit (makes great smoothies)

    Curious about freezing ginger, since I never use it all before it goes bad: Do you freeze it unpeeled?
    In chunks or whole?

    Also would like more info on how to freeze leftovers without getting freezer burn? Thanks

    I wish I had another freezer besides my bottom drawer fridge one.

  • Annie

    I second Bill’s suggestion about the sheet pan. My little Lebanese grandmother taught me this at a very young age. We would go to the butcher ever Saturday morning and spend the afternoon placing everything on sheet pans between layers of cling film or even the plastic the meat came in…stocking her SECOND freezer full. The next day, after church of course, when the meats were frozen solid we would take it all out and put them in individual containers, portioned out perfectly for meals. I still carry on this tradition to this day. I learned lots of good stuff from her.

    We also bake bread once a month and keep loaves of pita on hand. She would also pre-make bacon and biscuit sandwiches for us in rebellion against McDonalds and freeze for quick breakfasts.

  • Ulla

    You are a chef AND know how to stock a freezer for a seamless home kitchen. I thought I could not be more impressed, and now I am!
    I love this post!:)

  • Zippy

    Hey since y’all are dispensing advice about to freeze stuff like mac& cheese and the like, does anyone have any insight into freezing cheese ? A few times a year, dairy and cheese products go on sale for ridiculous amounts of money and often cheese ( cheddar and mozz mostly) is less than half price.

    I can see dairy and ice cream consumption dropping off after Labor Day and getting good deals on cheese is welcome, but maybe if you can tell me a good freezing method, I can go buy a larger freezer for the cheese bonanza I’ll make happen. Thanks

  • Vivian

    I always keep edamame on hand. It is such a simple thing to cook and so delicious as a snack or on a salad.

  • Wilmita

    Fresh ginger is best preserved by peeling it and storing in a container of Chinese Sherry in the refrigerator. It works!

    I rarely purchase Galanga or less often Tumeric root fresh. Therefore, I keep it in the freezer.

    -Wilmita

  • pbk

    Meat drippings. I make roast chicken with thighs and legs (skin off) and use a little butter, wine, garlic and parsley. It is so moist when it’s done that I don’t need the drippings, so I put them in the freezer for soups and stews and even use them for my spaghetti sauce.

  • Darcie

    In addition to all the great ideas above here’s what I keep in the freezer:

    * A canister for the ice cream maker, along with a large can of sweetened mango pulp in the fridge. If unexpected guests come by, mango pulp + Grand Marnier + a little corn syrup in the ice cream maker, and 20 minutes later you have mango sorbet for dessert.

    * Lemon curd. Just because it’s so damn good.

    * Whipped cream, piped into swirls, frozen, a and put in a ziploc bag. Then you don’t have to worry about keeping good fresh cream on hand all the time for finishing off desserts.

  • angi

    I also love having frozen stock in the freezer, always at the ready for soups and risottos! Another staple: frozen peas, which can be added to pastas, rice, and risottos if you’re low on other ingredients.

    In the spirit of reuse though, I actually freeze portions of stock in the plastic tubs that yogurt, cottage cheese, etc, come in. Just run hot water over the outside of the tubs and the whole chunk of frozen stock will come sliding out!

  • MessyONE

    Zippy – Freezing dairy doesn’t tend to work well. The water and solids tend to separate when they thaw and in the case of cheese, the texture suffers.

    That said, you CAN freeze skim milk if you must, and if cheese is cooked, it seems to be all right. If you freeze pizzas, the mozzarella is fine if it’s cooked first, but if you put it in before cooking it, the cheese will be mealy and won’t melt well. My mother-in-law has about half a dozen homemade lasagnas in the freezer at any given time. (That woman can easily feed fifteen people anywhere, any time on ten minutes notice. She’s a goddess of improvisation.)

    I wouldn’t buy a ton of cheese and freeze it. Even if it is crazy on sale, you’ve wasted your money if it’s inedible when you take it out.

  • Michelle

    Well, Ruhlman, I am happy to say that I have most of the items previously mentioned in my freezer – bacon, ginger, chicken stock and tomato paste are a must. And I am notorious for opening a can of chipotle in adobo sauce and freezing the unused portion. I do like freezing herbs from my garden as well. This is the first year I have tried that and have been pleasantly surprised with the outcome. Coming from the midwest, my family thinks nothing can beat the taste of fresh corn on the cob, but frozen homegrown will do in a pinch. Saute along with some jalapeno and halved grape tomatoes and I’ve got a happy bunch. Thanks for the frozen baguette tip, I am definitley going to try that. And oh, yes, I can’t forget shrimp, I always keep a bag of ‘cheap’ precooked frozen shrimp in the freezer for the cat.

  • carri

    Traci@soupof the day…pop that frozen bread into a 350 degree oven for 20 min or so…less time if you thaw it first…it’ll be so tasty you won’t believe it was frozen! Great with soup!

  • carri

    Also…Mr. Delgrosso, all due respect, but I wouldn’t encourage using a freezer to store things you need in the case of the end of days, cause, unless you have some technology we don’t have, you will need electricity to run that breast milk filled freezer of yours, and come Ark building time, I’m thinking that will be hard to come by! Here’s a good one, has anyone ever had a freezer (filled with fish!) lose power only to find a festering mess after a long time away from home…good times! Also, just to take Bob’s theme one step further, We just finally took my son’s placenta out of the freezer this summer and planted it under an apple tree…he just turned 9…Which brings me to an important caveat: when stashing stuff in the freezer, clear labeling is very important!

  • rachel

    My freezer is so small I can boast no great, funky supplies, but there is enough space to accomodate a tupperware box of parmesan rinds to chuck into soups and stews, a bag of frozen peas, ice cubes of chicken stock, at least 2 packets of butter and when I am in form some puff pastry and some precious fresh barlotti, shelled, bagged and ready for pasta fagioli.

    Talking of the freezer, I think i could cram some more in if I could get around to defrosting,I have alot of ice and I am not talking about the G&T kind.

  • sara

    In the freezer:
    shrimp shells (these are being saved for fish stock, if memory serves)
    butter
    bacon
    sausages
    several game hens
    peas
    nuts
    whole wheat pastry dough
    puff pastry dough
    phyllo pastry dough
    cookie dough
    lemon juice in cubes
    lime juice in cubes
    pesto
    curry paste

    In the cupboards:
    masa and cornmeal
    flour
    dried beans and lentils
    rice
    tomato paste
    dried mushrooms
    barley
    pastas of various types
    olive oil
    dried herbs and spices

    I’m actually working on killing the freezer contents so I’m not moving so much stuff when I move later this month!

    There is nothing nicer than needing to only purchase a few fresh things at the market a couple times a week, rather than having lengthy shopping expeditions.

  • Andrea

    As I run my own business, I may not have time to make stocks as soon as I have the items to make them. So, I also freeze turkey breast and rotisserie chicken frames, and vegetable trimmings for later stock prep. (carrot chunks, interior stalks of celery that don’t make it into salads, squash ends, etc.)

  • Carolyn

    Quick Asian ingredients for last-minute dinners: kaffir lime leaves, pre-chopped lemongrass, kamaboko (slices easily from frozen), various dumplings. Also chiles (raw and roasted) from last summer’s harvest, pecans (sent from parents in Tennessee), various flours and seeds which would go off in warm weather, last summer’s borlotti and black-eyed peas, pre-roasted tomatoes and wicked, wicked quantitites of gin.

  • Susan Ettesvold

    Citrus Zests. I’d always rather have it fresh but I also hate wasting peel so when I eat an orange or need lemon juice, I zest the fruit and freeze it for later use in pastry doughs or soups or curries…or anything. I love the floral aroma it gives foods.

  • Sylvie, Rappahannock Cook & Kitchen Gardener

    Zippy – re: freezing cheese.

    If you must, cheese that you can grate (cheddar, Monterey Jack, Gruyere, Parmesan etc) will freeze and thaw fine IF grated first- in my experience. Obviously, you’ll use the cheese in cooking… Grate cheese, and freeze in small sandwich zipper bag. Put small bags inside large freezer bags. Perfect for lasagna, pizza, fondue, grilled cheese sandwich, souffle etc.

    Sylvie

  • CincyMom

    Aside from the usual stocks and tomato sauce from my homegrown tomatoes, I keep our family’s heritage casserole in the freezer for six months. We are unable to find a sour head of cabbage in good, old, German Cincinnati for our Filtes Kraut, aka sarma, kupis kesili, etc. I have to order it from Cleveland in November; make enough batches to last the winter and freeze it for family celebrations.

  • Ann

    Plum tomatoes from Coit Market in August, halved, slow-roasted with a dollop of pesto, and frozen in single layers so they’ll lie flat all winter long. Good in almost everything.

  • Madam Chow

    Many of the same ones that you keep, plus sesame seeds, Meyer lemon rinds, galangal, buttermilk, butter, homemade doughs, berries, pesto, parmesan rinds, bacon, sour cherries that I buy in the summer and freeze. I could go on, but I think you get the idea that the freezer is my friend!

  • Kalyn

    I buy big bags of limes and lemons, and if I can’t use them up quickly enough I squeeze the juice and keep in the freezer. I also have frozen herbs from my garden including basil, rosemary, thyme, oregano, mint, and tarragon. All of those freeze well and are great to toss into soup or stew in the winter.

  • Harry

    1. Chicken stock/broth: absolutely required and I find making it to be easy and unburdensome. I make a lot at once, reduce to 3x strength, freeze in 2c. & 1 c. batches. nuke when needed. Must, must, must have it on hand.

    2. See #1.

    3. Other stocks/broths/liquids: made when I have scraps or remnants, deglazing liquids, etc. Right now my collection includes lamb stock, concentrated chicken braising liquid, and corn stock (made from corn cobs). Reduce to at least 3x strength, to save freezer space.

    4. Tasty fats: bacon grease!, chicken fat, skimming from braising liquids, rendered salt pork for chowda, etc. For most recipes that call for bacon, I use the grease instead. It means there’s no bacon in the dish but it’s much faster than chopping the frozen bacon, sauteing it, straining it out, crumbling it, and *then* using the bacon grease. Plus, in my household the bacon never lasts to be put back into the dish anyway.

    5. Ice. For rapid cooling and ice water baths. (If I didn’t have an ice maker I probably wouldn’t do this.)

    6. Veggie scraps: onion peels, carrot & celery scraps, other scraps suitable for stock making. I also use onion peels to dye hardboiled eggs tan.

    7. Flavorful meats: bacon, smoked turkey wing, ham hock or ear, it varies. I freeze the whole package (be it commercial/Hormel or butcher’s). To use I chop off bits from the end. Presto! Instant bacon bits.

    8. Bulk herbs & spices: I keep a moderate amount in jars on my counter (actual amount depends on how often I use it), the rest in the cold, dark freezer to prolong shelf life.

    9. Frozen shrimp, both cooked (for a fast meal) and raw. Not living right next to a shrimp farm I don’t have access to never-frozen-but-still-fresh shrimp. Shrimp frozen on site is the next best thing. I never buy unfrozen shrimp at the store since it’s all “thawed for your convenience.”

    10. Other frozen & Food Savr’d meats: the meats and levels vary over time. The usual suspects include boneless skinless chix breasts, chix thighs w/ bone, pork chops/roasts/tenderloins, pork to grind, interesting sausages.

    Looking over the list, I’m struck by what different people consider worth taking the time for, and what they don’t. I make stock in my sleep (sometimes literally), often grind meat, and never throw out a liquid – even liquid from a ham desalting bath, which can be used to boil dry beans. But I don’t render bacon fresh and I don’t process whole chickens even though I use most of the parts.

    Go figure.

    I try not to tell other cooks what to do but with regards to ginger I’m tempted. I find frozen ginger to be watery and tasteless when it’s defrosted. Instead I slice it thick and store in a jar of rice wine (or dry sherry) in the fridge. Very, very good for Asian dishes and keeps forever. As a bonus you get gingery rice wine as well.

    While I agree that pounding your own spices usually yields the best flavor, cinnamon is the exception. Spice makers don’t expect anyone to grind cinnamon from scratch (there’s a reason: it’s really, really hard to get a fine enough powder without manufactoring-level equipment), stick cinnamon is low quality, just good enough to make mulled drinks with.

    If you still want to grind your own, you crazy cook you, buy from Penzey’s or The Spice House. They’ll sell you good quality sticks. The supermarket, Trader Joe’s, Whole Foods, etc., never will.

    Scraps for stock include bones, shrimp shells, corn cobs in the summer.

    In response to Bittman on beans: I agree that home-cooked beans are far superior in taste & texture. Usually. Goya canned black beans, however, are at least as good as homemade. It’s easy to make homemade if you have a pressure cooker. It takes about 15 min from beginning to end, for any dried bean but chickpea: Put beans and a LOT of water in the cooker, bring to boil, bring to pressure, no more than 10 min. I like to quick presoak first (boil for 2 min, let sit an hour) but ya don’ gotta.

    Aaron Kagan: basic corn stock is simmer cobs in lots of water for an hour or two. Drain. If you want to an extra step, let cobs cook then squeeze the liquid out of the cobs.

    Emily: I freeze meals in Tellfresh storage containers (good pix on The Container Store’s website). It comes in many dimensions and sizes, all square or rectangular, which saves a lot of space. I put an erasable label on each (again, from The Container Store) so I can easily label each dish with contents and date. Both container and label are machine-washable. Since I have a really large freezer, I keep a list of what I have in it so it doesn’t get “lost.” I scribble on the list when I take something out, and every now and then go to the computer to update and print out a new list. Include the date bought on the list so nothing goes bad on you.

  • stephanie

    After reading both this, and Bittman (Times, first, I will admit… sorry!) I decided to try my hand at veggie stock, since the boxed “organic” i’d been buying bright orange color freaked me out. I’m in love. 2 bags organic baby carrots, 1 bag organic celery hearts, 3 peeled organic onions, 1 head organic garlic, and 1 box of dried “royal” mushrooms, rehydrated covered with water in my 12 qt le creuset stock pot, simmered for hours… priceless! and delish! thanks, Michael, for the idea… my new go to stock – i drink it just as is for a snack 🙂

  • luis

    Jesus, the “Cooking Under Pressure Blog fell through tha crack….”….
    Garbage in garbage out….. it seems. I am disapointed because after getting through some of the sous vide technique here and managing to push on through Kellers book I am finding recipes that are quite interesting and intriguing. On my timeline it will take a while for me to try these.. elements of these if you will and see what I see. Got to say though…” Cooking Under Pressure” by Keller is quite an interesting read….If the book wasn’t as big … I’d take it in to work and spend more time reading it… but…NOOOOOOOOO!!!!!!!!……..The thing doesn’t even fit my backpack.

  • luis

    I tell you folks, once you cut through the sousvide junk….or technique… there are some solid recipes done in NEW ways that are WOWING THE BEJESUS OUTA ME…..
    Still a Sam the cooking man at heart or a Phyllis Pellman fix it and forget type at heart. But I am NOT blind. Keller’s “Under Pressure is an Inspired Significant Book”.
    He writes the book for the proffesional and yet he makes it clear that the home cook can play too. Not an easy thing to do for the old homy!….Still just like any other technique the real cook needs to know, understand and own. Everyone else can just take a powder and walk….away.Nothing wrong with grilling and bbquing….

  • Tags


    “Under Pressure” is ostensibly about sous vide, but the advice about storing food – refrigerated, frozen, or otherwise – is worth the price af the book alone.

    Especially regarding the pathogen “danger zone” of temperatures.

  • Kate

    Freezing coffee beans is very debatable. I personally do not recommend it. If coffee is something that you really enjoy, don’t do it, buy smaller quantities. If you can’t resist, separate your (hopefully whole) beans into small, air-tight bags and freeze individually. This way you don’t have to worry about thawing too many beans and refreezing (which is def a bad idea).

  • Kathy

    I keep fresh frozen bread crumbs, ready to toast and toss, tomato paste in tablespoon portions, nuts, a whole butchered lamb from a local farmer, berries and stone fruits, ready for breakfast smoothies or clafoutis, cookies and brownies for lunches.

  • Nadine

    Frozen whole brussel sprouts for a quick tasty additive to soup, side dish with vegetables, or omlette where it beats spinach hands down.

  • janelle

    Brilliant. LOVE the orientation to the freezer as a pantry. As a chef (2 months away from officially owning that title), I find that I use the freezer increasingly… and love that right now mine is absolutely bursting with stock of every variety. It cracks me up each time I open it.

  • RhodeIslandRed

    Bones. My freezer looks like a morgue. Carcasses of chickens, ducks and cornish hens picked to the bone. Rib bones, T bones, and pork bones. All waiting patiently to be transformed into my best gelatinous stocks waiting alongside the finished and tastily accomplished liquified brethren. Light stocks, Rich stocks, fumees. Can you tell I believe in the power of Stock?

  • chicu

    honey! as in, I keep it in my pantry..
    for breakfast and dessert and salads and teas. all that and a moisturizer too!

  • garden

    Nice writing. You are on my RSS reader now so I can read more from you down the road.

    Allen Taylor

  • appareil photo etanche

    Hi,
    I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.