wrote in message ...

On Tue, 26 Feb 2019 18:29:28 -0000, "Ophelia" >
wrote:

>
>Sheldon wrote:
>
>wrote in message ...
>
>>On Monday, February 25, 2019 at 8:30:10 PM UTC-6, U.S. Janet B. wrote:
>>>
>>> On Mon, 25 Feb 2019 21:23:28 -0500, wrote:
>>>
>>> >A !2 qt is my smallest stock pot, for major chicken stock I use my 24
>>> >qt stock pot, it'll hold three large roasting chickens. My favorite
>>> >is my 18 qt French style stock pot, a deep and narrow voluptuous
>>> >PIAZZA... no cookware is better.
>>>
>>> Do you bail the contents of those 18-24 pots? I can't imagine anyone
>>> lifting a full pot down off the stove.
>>>
>>He probably uses a 3 quart pot for his 'dipper.' ;-) I can't imagine
>>anyone making that much stock unless they're running an orphanage or
>>Kuth's
>>boarding house.
>
>These days it's just the two of us and not much company like the old
>days so I rarely use the 24 quart pot but I use the 18 quart pot a few
>times a year and I use the 12 quart pot often. The grands are
>terrible eaters, they live on junk food so I refuse to cook for
>them... their favorite food is Pop Tarts.... this visit over two days
>they finished two packages of Pop Tarts and a 12 pack of Coke.
>
>With the 12 qt pot I'll end up with 8 quarts of rich stock and I don't
>think that's a lot. I think an 8 qt pot is too small for stock, not
>worth the time and effort for maybe 5 quarts of stock... I eat most of
>the veggies, I like boiled carrots, celery and onions, and naturally I
>eat the chicken, I make chicken salad for us and then I pick the
>bones. And I skim off the fat... gets put in an empty can and when
>frozen cut through the bottom lid and push it out on a snow bank,
>birds polish it off fast.
>Last night I roasted a five pound boneless pork loin, had a lot of fat
>on the exterior so this morning while the left over was cold from the
>fridge I decided to slice it but first I removed most all the fat and
>tossed it off the deck, birds were there before I got back inside.
>It's much easier to slice meat cold than hot... cold sliced pork loin
>makes very good sandwiches.
>
>==
>
>How do you use up all the stock? I mean what do you do with it all

Eight quarts of stock is not a lot, I freeze about half and use about
half to prepare a soup. Soup doesn't last long here... our soup bowls
hold 18 ounces and we will each eat one bowl for a meal. And I
usually prepare a Chinese chicken stock by adding a lot of ginger and
white peppercorns; perfect for eggdrop soup.... sometimes stock
becomes Hot & Sour soup.

==

Nice