tag:blogger.com,1999:blog-1813295658825716967.post1721025302635328186..comments2024-03-14T00:19:26.271-07:00Comments on Tracy Reifkind's Training Food and Thought: Stocking UpTracy Reifkindhttp://www.blogger.com/profile/07868257020358013257noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1813295658825716967.post-7212318200913322612009-05-15T06:41:00.000-07:002009-05-15T06:41:00.000-07:00Heather,
Cooking anything with ease is simply get...Heather,<br /><br />Cooking anything with ease is simply getting into the habit. Making stock takes me minutes, even the long simmering stocks only take minutes to start, and about 10 minutes to finish, the rest the work the stove does. The most time consuming part is dividing it up to freeze.<br /><br />There are many other "habits" I would love to get in.....for instance, my friend Fawn makes her own mayonaise regularly. It takes her only minutes. I have another friend that makes salsa, lickety split....something I want to start doing once the tomatoes are in season. Pie making, bread baking? Now those are another habit alot of people do, although I used to make my own pie dough in the food processor in minutes, I don't bake pies anymore, but I'm just now getting into making pizza dough!Tracy Reifkindhttps://www.blogger.com/profile/07868257020358013257noreply@blogger.comtag:blogger.com,1999:blog-1813295658825716967.post-50608308903530000752009-05-14T12:39:00.000-07:002009-05-14T12:39:00.000-07:00My mouth is watering! Thanks for the tip about ca...My mouth is watering! Thanks for the tip about cabbage/cabbage family not being good for stock. I've never tried that, but now I'll be sure I don't. I really need to pull my pressure cooker(s) back out. You are an inspiration!Anonymousnoreply@blogger.com