Yes that’s the one! It’s in the freezer aisle with the glass doors at my local locations.
It has to be peas .
I just finished making 5 quarts of chicken stock mostly for the freezer. I also just made and am freezing 6 containers of cooked steel cut oats to speed up good oatmeal. I am going to play around with oat cakes too.
My son and I love making these. We don’t have the proper equipment so we’ve co-opted one of his sister’s “cakeball” cookers. Works great.
Me too! I grill-roasted 2 chickens last night and had a bunch of leftover wing bones so into the IP they all went.
But after cooking/defatting/straining, I put the broth on the stovetop and concentrated down to about a 3:1 broth. Stuck them into 1-cup each sandwich bags for later use.
The fun part is, as-concentrated, the stuff jellies up even at warm (75°F) kitchen temp.
That’s what I do when I make chicken stock. Lots of wings. Reduce, reduce, reduce. That jelly is pure gold, in more ways than one. Plus, it takes up less room in the freezer.
I got my bones, 30# from a former supplier. The bones were entirely breast frames with very little skin left. There were a couple of random necks left on. Given the lack of cartilage and skin left little source of collagen. The result is an amazingly strong and flavorful broth that tastes like a demi glaze reduction but was thick but liquid at about 70 degrees. I just keep one container thawed in the fridge and spoon it out to make sauces and braises etc richer. 8 oz makes for 1 to 2 quarts of chicken stock for a soup.
I also have about 30 quarts of tomato essence from last summer. Fresh, local tomatoes quartered and cooked in a 12 or 16-quart stockpot with about 1-2" of water. I cook them under high heat until the tomatoes collapse and much of the tomato water is boiled off. Then I pass them thru my food mill, cup in deli style freezer containers and freeze.
Yep. Almost got a pair of those at the Humane Society thrift store, but felt they were a bit over-priced for something we only do about once a month or less, given the cakeballer works well, too. But they would be more efficient, being able to do 30 balls at a time with 2 pans.
I would think that the Cast Iron would be an advantage too.
Totally get not wanting something that hardly ever gets used.
With huckleberry jam!
Takoyaki with Huckleberry Jam, your on your own there brother!
Sweet aebleskiver with huckleberry jam. Savory Tayoyski with sweet chile sauce.
The calamari I tried in the air fryer was Wegman’s house brand (all they had available). To my shock, they turned out really well - crisp on the outside, tender on the inside. I threw out the box before I put the bag in the freezer, so I have no idea if I followed their directions or not - I just kept checking @400 degrees after 6 minutes.
Well it took me a few months to get back to a Whole Foods but I like these:
Some breading included but I don’t find them spongy at all.
I have not tried either of the other products that have been mentioned in answer to you request. $8.99 for 22 oz at WF in Houston.
Where do you find confit duck legs?
Are you asking where “Phoenikia” finds them in Ontario or where one finds them in general?
Anywhere. Never heard of such a frozen food. Have you ever tried them, BierMonk?
They are readily available Online.
Looks like they may be a bit hard to find in Milwaukee.
Yes, I have bought them in a pinch when I didn’t have time to make them myself or only needed a very small amount. From both D’Artagnan and Fabrique Délices. They were both perfectly good but no where near as good as homemade.
Since “Confit” is a preservation method anyway it lends itself to being frozen or just stored.
I’ve seen frozen duck kegs in vacuum packaging labeled as ‘Duck Confit’ around here. No ingredients listed ( can we really believe it is what it says it is) and to me it appeared to be just plain old stewed duck leg. I think ‘confit’ may be used as an advertising gimic in some circumstances.