In article >,
George Shirley > wrote:

> Melba's Jammin' wrote:
> > I picked up six rib steaks at Cub this morning; they are on sale for
> > $5.89/lb. I think they're usually about $9/lb. They are thicker than
> > I like (about 1-1/2" thick) and weigh between 1.33# and 1.6# each. I've
> > vacuum-sealed five of them in Ziploc vac bags and we'll have the other
> > one for dinner tonight.
> >
> > My plan is to either grill them as they are or to rub them with
> > something first. I'm inclined to the former, boring cook that I am.
> >
> > The question is this: Can I, or should I, be doing something with the
> > bone that's going to come off each one? I maybe should've trimmed the
> > bone before I froze them. Phooey! Then I'd have six bones to do
> > something with all at once. But I didn't. So, can I accumulate these
> > bones over the summer and then "do something" with them when all the
> > meat eating's been done? Or should I just ditch the bone and be done
> > with it?
> >
> > Whaddaya think? I await your counsel.
>
> If you're interested in making beef stock save them up and then do them
> all at once. I have three bags in the freezer, beef, turkey, chicken.
> There's also a container of shrimp stock but I do that anytime I buy
> fresh shrimp off the boat.

Mm, Shrimp HEADS imho make the best shrimp stock of all...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.