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blbst36

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About blbst36

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  • Location
    Raleigh, NC
  1. Old cookbooks

    I can take pictures of some of the cookbooks and post them if y'all would like.
  2. Old cookbooks

    Oh man, I have so many older cookbooks. They come from my grandmothers and mother. I love looking through them. Some of the ones from my mother's side have hand-written recipes in them. Nothing like trying to figure out how long to cook a list of ingredients!!
  3. What if we don't know anything? How does one get from the airport to Niagara on the lake? Do we have to rent a car? Is it a block of rooms type thing? Like, if I wanted to make it a longer trip, would I be able to? It sounds interesting, definitely. For me, cost is going to be a huge factor.
  4. Homemade Broth/Stock lasts how long?

    I don't own a canner or any canning supplies except the I use for other things. I live in an apartment where storage is at a premium. I've already gotten rid of things I don't use often just because there is no room. Since it would literally be the only thing I would can, I think it would be overkill for me. And it is just me - so it wouldn't be like someone else might take up canning if I got all the supplies. It is a good idea, though. If I had more room, I might look into canning more.
  5. Homemade Broth/Stock lasts how long?

    Thanks! It could definitely be an option if it lasts longer in the fridge!
  6. Homemade Broth/Stock lasts how long?

    So, it's just reduced stock? Or is there another qualifier? My stock is never very liquidy. It's always more gel-like consistency.
  7. Homemade Broth/Stock lasts how long?

    Then you have a better freezer than me. Anything I put in a ziplock gets freezer burn. It's not just the container, it's the environment. Then you have a better freezer than me. Yea, I've been here a while. It's not a surprise. It's just annoying. I tried to find an actual house to rent last year, but no dice. I figured they would have better refrigerator/freezers.
  8. Homemade Broth/Stock lasts how long?

    I have great success with making stock this way. It is very flavorful, but not too salty. I add water, celery, carrots, onions, bay leaves, sometimes thyme if I'm feeling froggy. I don't think I reduce it. It just gets jellyfish like when chilled on it's own. Funny story - the first time I ever made stock from scratch (turkey from thanksgiving), I thought I messed it up because it gelled up when it was chilled. I threw part of it away!
  9. Homemade Broth/Stock lasts how long?

    Anything remotely liquid like doesn't do well in the freezer, sadly. Even ice cubes melt. My stock usually ends up a jiggly gel like consistency as it is, though. Not very? I mean, it's from store roasted chicken carcasses, so it's probably a bit more salty than a homemade roasted chicken
  10. Homemade Broth/Stock lasts how long?

    Thanks all. Good to know I didn't waste it needlessly. I am going to freeze the carcasses and make the broth this weekend to use for soup. I guess I can always use the broth to make rice or some other grain and freeze that. At least it won't go bad then.
  11. I made some homemade stock/broth a couple weeks ago. I didn't think it lasted more than a weekish, so I dumped it, but it smelled perfectly fine. How long would you say that homemade broth/stock keeps? I try to make it, but I don't use it fast enough all the time. If I could keep it a bit longer in the fridge, I might be able to use it exclusively (And yes, I could freeze it, but my freezer is a piece of *&^# so everything HAS to be vacuumed packed or it will get freezer burn in under a week. Yes, I have complained. Yes, more than once. No, they aren't going to do anything about it). Thanks in advance!
  12. North Carolina Restaurants

    That was a pretty cool video - thanks! I started a list at work of a lot of the restaurants around my office in Cary. Slowly, I am making my workmates go through them I try to stick to non-chains, but it is hard here. I love eating out, it just starts being a drag on your own all the time. I expect to be up near Winston-Salem a lot while hiking this fall - gotta get my mountain hiking experience so I can tackle the big ones in Asheville. I'm also making a trip to Blowing Rock, NC in January. So, needless to say, I can probably comment if someone gives me some guidelines of what they are looking for - lol.
  13. The Quintessential eG Kitchen Tips/Trucs

    Thanks @Dave the Cook and @liuzhou!
  14. The Quintessential eG Kitchen Tips/Trucs

    For the unaware *ahem*, in what way? The only ones I saw that made me wonder was the hot pepper (cutting towards yourself) and the onion (the way she was holding the knife while cooking)
  15. Grocery Store Garlic Quality

    I thought that was only for raw garlic dropped in oil? And not refrigerated? Update after reading: Yea, you can't store raw garlic in oil, in the fridge it is good only for a couple days. Thanks for the info! I actually had a cookbook where garlic oil was a recipe and they just dropped raw garlic in oil. I threw it out after I saw that. I wonder how many people ended up sick because of that @kayb - You could make it and store it in the freezer, though. Since I don't use fresh garlic fast enough, it is usually all I have when I cook.
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