Yes that’s the one! It’s in the freezer aisle with the glass doors at my local locations.
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It has to be peas .
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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