What did you cook or eat today (May 2025)?

JAS_OH1 said:
That's good to know guys, thanks. I made a turkey stock from a smoked turkey carcass (no feet or heads, lol) and it was pretty high sodium. It's very gelatinous. It's in a Pyrex with a tight lid in the coldest part of my refrigerator. I'm thinking of adding 1-2 tbsp here and there to various dishes to use up the last of it. It's about 3 weeks old. I'd used it with smoked turkey meat, egg noodles, mushrooms and heavy cream about 10 days ago for a casserole and it was delicious. I think I'll add it to my quiche egg mixture today.
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Your welcome. I like to mix mine half and half with water to make rice. Pippi gets chicken rice and it's all stock, no water dilution.
 
Barriehie said:
Your welcome. I like to mix mine half and half with water to make rice. Pippi gets chicken rice and it's all stock, no water dilution.
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I'm a big rice person but my DH loves pasta more. It might make a good base along with seafood stock for a paella. He'd eat that. I've got octopus, shrimp, scallops and fish in the freezer. Might have to have my youngest daughter and her husband over one night soon. SIL is pescatarian and she goes with the flow.
 
JAS_OH1 said:
I'm a big rice person but my DH loves pasta more. It might make a good base along with seafood stock for a paella. He'd eat that. I've got octopus, shrimp, scallops and fish in the freezer. Might have to have my youngest daughter and her husband over one night soon. SIL is pescatarian and she goes with the flow.
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I use a mix of chicken and prawn stock for paella sometimes.

You could make 'Fideua' which is pasta paella.
 
Gratin dauphinois, salmon with dill cream sauce, and carrots/green beans
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