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

[karadekoolaid]

Pizza is on my prohibited list until next month, when I go to Atlanta.

 

[JAS_OH1]

Pizza is on my prohibited list until next month, when I go to Atlanta.

Mellow Mushroom pizza restaurants in Atlanta are fabulous!

 

[rascal]

I just had a meat pattie heated in the microwave. I took a piece of fish out also for my tea. Or " linner "

Russ

 

[vernplum]

Stock making day. First you need a bunch of feet.

The odd head is good when tossed in with the feet and your freezer collection of bones and carcasses:

Boil the cr@p out of it* for a couple hours with some mirepoix to yield that gelatinous goodness!

*a well-known and time-honoured cooking technique.

 

[JAS_OH1]

Stock making day. First you need a bunch of feet.

View attachment 128777

The odd head is good when tossed in with the feet and your freezer collection of bones and carcasses:

View attachment 128778

Boil the cr@p out of it* for a couple hours with some mirepoix to yield that gelatinous goodness!

View attachment 128780

*a well-known and time-honoured cooking technique.

Oh you an Barriehie have a lot in common.

 

[vernplum]

Oh you an Barriehie have a lot in common.

I'm sure we do. How so? lol...

 

[JAS_OH1]

I'm sure we do. How so? lol...

He's a big fan of the gelatinous. I mean, you two are not the only ones...and I like cooking bones down, but you guys will do the feet (and heads?) thing. And yes others are cool with that too, but I'm more of a "what I don't know can't hurt me" kinda person, lol. Collagen is a wonderful thing, yes. Heads and feet freak me out though!

 

[JAS_OH1]

Speaking of gelatinous stock, vernplum and Barriehie, in your opinions, how long can a gelatinous stock be safely kept refrigerated in an airtight container?

 

[badjak]

He's a big fan of the gelatinous. I mean, you two are not the only ones...and I like cooking bones down, but you guys will do the feet (and heads?) thing. And yes others are cool with that too, but I'm more of a "what I don't know can't hurt me" kinda person, lol. Collagen is a wonderful thing, yes. Heads and feet freak me out though!

I buy lots of chicken feet
And then I feed them to my dogs

 

[vernplum]

He's a big fan of the gelatinous. I mean, you two are not the only ones...and I like cooking bones down, but you guys will do the feet (and heads?) thing. And yes others are cool with that too, but I'm more of a "what I don't know can't hurt me" kinda person, lol. Collagen is a wonderful thing, yes. Heads and feet freak me out though!

Oh yeah. When I get a whole bird with feet and head on, those are definitely going in my stockpot at a later date!

I haven't done any hooves though. I wonder where I could get some...

 

[vernplum]

Speaking of gelatinous stock, vernplum and Barriehie, in your opinions, how long can a gelatinous stock be safely kept refrigerated in an airtight container?

Erm, not really sure... a few weeks I'd imagine. I normally portion mine up into sandwich bags (say about 1 - 1.5 cups) and freeze it. That lot in my photo made 6 portions.

 

[Barriehie]

I'm sure we do. How so? lol...

I use more pigs feet since they're half the cost of chicken feet. I also cook mine to eat first. I add a step before boiling; roast in the air fryer. They get a nice grilled toasty type flavor going on.

 

[Barriehie]

Speaking of gelatinous stock, vernplum and Barriehie, in your opinions, how long can a gelatinous stock be safely kept refrigerated in an airtight container?

I make a quart at a time and it gets used up by a month. I keep it on a lower shelf in the back. It's also got some salt in it so that might help.

 

[vernplum]

I use more pigs feet since they're half the cost of chicken feet. I also cook mine to eat first. I add a step before boiling; roast in the air fryer. They get a nice grilled toasty type flavor going on.View attachment 128784

I'm gonna try that!

 

[JAS_OH1]

I make a quart at a time and it gets used up by a month. I keep it on a lower shelf in the back. It's also got some salt in it so that might help.

Erm, not really sure... a few weeks I'd imagine. I normally portion mine up into sandwich bags (say about 1 - 1.5 cups) and freeze it. That lot in my photo made 6 portions.

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.