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Omelet[_7_] Omelet[_7_] is offline
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Default The Huntress Returns

In article >,
George Shirley > wrote:

> 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.

I freeze the heads separately if I'm not going to make the stock right
away. Heads on Shrimp tho' are a bit rare around here (I can only get
them at the asian market or Fiesta mexican market) so I generally only
get them when I actually am ready to make stock and purchase them
Peace! Om

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