Secret ingredients?

[MakoMike]

So what do you guys hoard, or make yourself, or keep as a byproduct of other dishes. Crabby reminded me of this when the mentioned fish stock. So what do you keep that you can't buy or is too expensive to buy? I keep homemade fish stock, duck fat, bacon fat and pickled red onions.

 

[crabby]

I keep shrimp shells to make stock for shrimp bisque. Broccoli stems to make pasta and broccoli.

 

[JoeBfishing]

Well I used to bake my own brownies and I would keep......I don’t bake anymore.?

 

[MakoMike]

I keep shrimp shells to make stock for shrimp bisque. Broccoli stems to make pasta and broccoli.

Broccoli stems sound like a good idea, I usually buy fresh broccoli and then cut off the florets. I usually cook my shrimp with the shells on, just to add the flavor, so that one's out.

 

[Roccus7]

Fish stock from racks, Turkey stock from Thanksgiving carcass, bacon fat, and you guessed it, lobster tomalley and carcass for bisque and tomato sauce.

 

[West End Surf]

Bacon fat, chicken stock including canning my own due to lack of freezer space, and my favorite for sauteing any veggies is ham bone fat from making stock.

 

[CELLFISH]

So what do you guys hoard, or make yourself, or keep as a byproduct of other dishes. Crabby reminded me of this when the mentioned fish stock. So what do you keep that you can't buy or is too expensive to buy? I keep homemade fish stock, duck fat, bacon fat and pickled red onions.

hey MM, how do ya keep the FAT and what do ya do with it afterwards?... cellfish...
.

 

[MakoMike]

hey MM, how do ya keep the FAT and what do ya do with it afterwards?... cellfish...
.

I freeze it in little containers. I use the duck fat when I make fried potatoes and the bacon fat when I make some cuts of pork and when I make Brussel sprouts. Sometime I also use the bacon fat in some other dishes.

 

[buddha162]

I freeze it in little containers. I use the duck fat when I make fried potatoes and the bacon fat when I make some cuts of pork and when I make Brussel sprouts. Sometime I also use the bacon fat in some other dishes.

Duck fat is gold!