Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Amirault

The Great Freezer Cleanout: 2011

Recommended Posts

Need to do something with the turkey that's languishing and taking up all the space in my upright. And the 3 litres of high brix ice wine juice that's in there. I should probably either thaw and package in smaller, more manageable containers, or perhaps boil down to concentrate and make a syrup.

That sounds like ice wine vinegar waiting to happen...

But I'd have to ferment it first right? So that would be ice wine!!!!

Share this post


Link to post
Share on other sites
heidih   

I vote for syrup. Really concentrates and lasts forever.

Share this post


Link to post
Share on other sites
Mjx   

After debating for some days as to what I might do with a couple of beef (lamb? who could tell... the inside of the bag was covered in frost) bones, I just pulled them out of the oven to make some stock.

They're foam paint rollers.

Share this post


Link to post
Share on other sites
Anna N   

After debating for some days as to what I might do with a couple of beef (lamb? who could tell... the inside of the bag was covered in frost) bones, I just pulled them out of the oven to make some stock.

They're foam paint rollers.

Gotta love it. Had a couple in the back of my fridge for a while so I know where you are coming from. :rolleyes:

Edited to try to fix quote function


Edited by Anna N (log)

Share this post


Link to post
Share on other sites
OliverB   

I made some mexican style chicken from frozen thighs this week, now I'm getting to the more odd stuff, like a beef heart, a beef liver, duck tongues, 4 partridges and 6 golden quail. Some Salmon is in there too and some ground beef and pork. One or two chicken as well. I hoping to get to some of the birds tomorrow or on Sunday. I need to make room as I have a half lamb coming in mid May...

Share this post


Link to post
Share on other sites
Darienne   

I made some mexican style chicken from frozen thighs this week, now I'm getting to the more odd stuff, like a beef heart, a beef liver, duck tongues, 4 partridges and 6 golden quail. Some Salmon is in there too and some ground beef and pork. One or two chicken as well. I hoping to get to some of the birds tomorrow or on Sunday. I need to make room as I have a half lamb coming in mid May...

Almost a song: The Twelve Days of April...

I have to say that for the first time in my life, my freezers contain no surprises at all. They are organized at last. Amazing!!!! :wub:

Share this post


Link to post
Share on other sites

... many condiments and booze were buried just waiting to be rediscovered. Found three partial bottles of lemoncello in the back of downstairs freezer, not to mention how many bottles of alcoholic lemonade, ice tea, and various beer brands were leftover from parties. For me, it is now time for a Great Booze Cleanout 2011!

Party at llc45's house!

I'll bring my stash of "we couldnt fit it into the moving van" bottles - 3 big boxes of them, gifted by relocating friends.

Share this post


Link to post
Share on other sites
Pierogi   

{SNIPPY}

I'll bring my stash of "we couldnt fit it into the moving van" bottles - 3 big boxes of them, gifted by relocating friends.

I'm sorry. I don't quite, errrrm, understand.... :blink:

Please explain the concept of "couldn't fit bottles (of alcohol) into the moving van"??? Those go in the trunk, baby, well cushioned, so they don't leak or break ! :raz::raz:

Share this post


Link to post
Share on other sites

Little help? I've got three 8 x 8 sheets of store-bought puff pastry in my freezer, and no upcoming parties that require hors d'oeuvres. Any suggestions, aside from pot pie?

Share this post


Link to post
Share on other sites

Little help? I've got three 8 x 8 sheets of store-bought puff pastry in my freezer, and no upcoming parties that require hors d'oeuvres. Any suggestions, aside from pot pie?

There was a recipe from Dori's book with mustard and puff pastry as I recall - kind of a mustard cheese straw without the cheese. Wouldn't have to be an hors d'oeuvers - could be just a snack!

Share this post


Link to post
Share on other sites

Or savory turnovers?

Made the second-to-last batch of jaegerwurst last night, served with grilled cheese using a loaf of bread I found in the fridge.

Share this post


Link to post
Share on other sites
DanM   

Little help? I've got three 8 x 8 sheets of store-bought puff pastry in my freezer, and no upcoming parties that require hors d'oeuvres. Any suggestions, aside from pot pie?

Guild the lily a bit and wrap it around some hot dogs or sausages. A little mustard inside is a nice addition.

I was cleaning out the freezer a couple of weeks back and found some leftover turkey in a vac bag.... from Thanksgiving 2009! :blink:

Share this post


Link to post
Share on other sites

Little help? I've got three 8 x 8 sheets of store-bought puff pastry in my freezer, and no upcoming parties that require hors d'oeuvres. Any suggestions, aside from pot pie?

Guild the lily a bit and wrap it around some hot dogs or sausages. A little mustard inside is a nice addition.

Ooh, sausage rolls! That's a great idea! I'm sure there's a thread on them somewhere around here...

Share this post


Link to post
Share on other sites
DanM   

Little help? I've got three 8 x 8 sheets of store-bought puff pastry in my freezer, and no upcoming parties that require hors d'oeuvres. Any suggestions, aside from pot pie?

Guild the lily a bit and wrap it around some hot dogs or sausages. A little mustard inside is a nice addition.

Ooh, sausage rolls! That's a great idea! I'm sure there's a thread on them somewhere around here...

I was reading my new cookbook, River Cottage Everyday, and found a mixed mushroom tart that should fit the bill. The puff pastry (they use blitz puff pastry) is rolled out into a disc and pricked to avoid too much rise. About half a pound of mushrooms and garlic are sauteed (I might add onions or shallots) and then mixed with herbs, zest, and bread crumbs. This goes on top of the puff pastry and topped with shredded goat cheese and baked until perfect.

Dan

Share this post


Link to post
Share on other sites

That sounds good, too, Dan. What temp is it baked at? I've had trouble getting similar tarts to come out anything but soggy.

Share this post


Link to post
Share on other sites
Darienne   

That sounds good, too, Dan. What temp is it baked at? I've had trouble getting similar tarts to come out anything but soggy.

Found the actual recipe here. Sounds divine!


Edited by Darienne (log)

Share this post


Link to post
Share on other sites

I've got a weird assortment of things in my freezer than need to be used up before the summer onslaught -

- Bags and bags of diced green bell peppers. I'm just going to start putting them into everything feasible - pasta sauce, chili, perloo - any other suggestions?

- Bags and bags of assorted berries - mostly blueberries and raspberries I think. Maybe jam that can be canned and stored in the pantry?

- Half a dozen pre-cooked crawfish. What am I going to do with half a dozen pre-cooked crawfish?

- Half a dozen bags of leftover (maybe 1-1.5 cups each) assorted dumpling fillings. I'll just have a dumpling dinner some Saturday night and clear those out.

There's probably more stuff lurking in the back too - I vaguely recall ducks breasts and phyllo dough...


Edited by kitchensqueen (log)

Share this post


Link to post
Share on other sites

crawfish cakes!

That's a pretty good idea - I bet my husband would really like them since he likes crab cakes... do you have a recipe?

Share this post


Link to post
Share on other sites

Crawfish pie?

My SO just got laid off on Friday so perfect time for a freezer cleanout! Plus, I now have so much in my side by side freezer that I literally can't fit another thing in there. But the money saving factor will be a good impetus for using up what is in there.

Share this post


Link to post
Share on other sites
HungryC   

- Half a dozen pre-cooked crawfish. What am I going to do with half a dozen pre-cooked crawfish?

SIX crawfish? Somebody bothered to freeze SIX lousy crawfish? This is the funniest thing I've heard all day. Peel, saute in butter & onions, and add a few eggs to make yourself the tiniest crawfish omelet ever eaten. Went with my brother to check his crawfish traps on Saturday--we didn't bother opening the traps b/c each one only contained six or eight crawfish.

Share this post


Link to post
Share on other sites

SIX crawfish? Somebody bothered to freeze SIX lousy crawfish?

I actually bought them at Whole Foods. I only bought one small package because I've never worked with them before and didn't want to drop a ton of money on something I might not like.

Share this post


Link to post
Share on other sites

tonight out of the freezer 2 chicken breasts baked in BBQ sauce, frozen waffle fries, and some frozen broccoli in butter sauce.

Certainly not the duck fat, chicken broth, crawfish dilemmas. My freezer is much more pedestrian. Partly for convenience and partly due to a SO that has the eating habits of an 8 year old.

:smile:

Edited to add: after some haranguing the SO has conceded to try whatever veggies I cook except brussel sprouts. Tonight got him to eat 2 pieces of broccoli. Small step for mankind!!!


Edited by toolprincess (log)

Share this post


Link to post
Share on other sites
peicook   

What a great thread. I force myself to " cook from my inventory" for at least two months a year. It works well for me and forces me to keep turning things over.I have also purchased some magnetic black board type of sheets for the freezer doors that I use to keep track of my inventory. Works for me but I know that I am a bit compulsive.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×