goose

Pitter hit the nail on the head. After I reduce my stock, I pour them into into a small icecube trays, and bag them after they cool. I usually cook for 2, so it's easy to bring a few stock 'ice-cubes' up to temp than it is to re-heat a few pints of stock.

I've had street food in Singapore, and Indonesia without suffering any after effects.....I had to take some Po Chai pills after I ate in Shanghai, however....but nothing major to report. No food Problems to report in London...(maybe I was lucky. )

hehe, My first post! My fav's are: frozen peas, forzen corn, stock cubes, and some pork fat (leftover from a ham).