Hi!

I have 2 questions.. they might not be very intelligent ones, but eh, that's
me

1. what's the different between stock and broth? In french, i don't even
know what the translations are (bouillon for broth, but dunno what stock
is). I see there are lots of recipes that use chicken or beef stock, yet if
it's not the same as broth, i have no idea where to buy this.

2. i have scallops in my freezer and they've been frozen there for a bit of
time, can i still use them or would it be wisest to throw them away and buy
some more?

thanks