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Strategies & Market Trends : The Epic American Credit and Bond Bubble Laboratory
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To: patron_anejo_por_favor who wrote (93346)4/9/2008 6:39:16 AM
From: MoneyPenny   of 110194
 
Bond Bubble and cooking laboratory: New Name for the thread?

regarding stock. I do the frozen cubes as well. I make it about once a month. Lots of wine. I save little bits of dry white and red wine, pouring them into old bottles which I freeze. For fish stock, I use only trims from cold water fish, clams, no other shellfish and a neutral cheap white like pinot grigio. Chardonnay or sauvignon blanc are too distinctive.

remove the fat by chilling or using one of the fat skimmers (too much work for me).
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