Omelet wrote:
> 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...

That's what my stock is made of, I don't freeze the heads when I package
the fresh shrimp for the freezer.