Thread: "Scrap" stock

On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
>
> Another thing that makes wonderful stock is shrimp shells. I'm a bit
> leery of crab shells. They are intensely fishy smelling.
>

i would be hesitant as well. i've not heard of it being done, but i guess
you could google it. crab shells would typically be less 'clean' than
shrimp shells.

your pal,
blake

In article <1nnolw00hsuho$.[email protected]>,
blake murphy <[email protected]> wrote:

> On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
> >
> > Another thing that makes wonderful stock is shrimp shells. I'm a bit
> > leery of crab shells. They are intensely fishy smelling.
> >
>
> i would be hesitant as well. i've not heard of it being done, but i guess
> you could google it. crab shells would typically be less 'clean' than
> shrimp shells.
>
> your pal,
> blake

Indeed.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

blake murphy wrote:

> On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
> >
> > Another thing that makes wonderful stock is shrimp shells. I'm a bit
> > leery of crab shells. They are intensely fishy smelling.
> >
>
> i would be hesitant as well. i've not heard of it being done, but i guess
> you could google it. crab shells would typically be less 'clean' than
> shrimp shells.


So, just wash 'em out first, blake...


--
Best
Greg

In article <[email protected]> ,
"Gregory Morrow" <[email protected]> wrote:

> blake murphy wrote:
>
> > On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
> > >
> > > Another thing that makes wonderful stock is shrimp shells. I'm a bit
> > > leery of crab shells. They are intensely fishy smelling.
> > >
> >
> > i would be hesitant as well. i've not heard of it being done, but i guess
> > you could google it. crab shells would typically be less 'clean' than
> > shrimp shells.
>
>
> So, just wash 'em out first, blake...

Greg,

have you used Crab shells for Stock? How did it turn out?
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

On Sun, 12 Oct 2008 09:59:40 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]> ,
> "Gregory Morrow" <[email protected]> wrote:
>
>> blake murphy wrote:
>>
>> > On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
>> > >
>> > > Another thing that makes wonderful stock is shrimp shells. I'm a bit
>> > > leery of crab shells. They are intensely fishy smelling.
>> > >
>> >
>> > i would be hesitant as well. i've not heard of it being done, but i guess
>> > you could google it. crab shells would typically be less 'clean' than
>> > shrimp shells.
>>
>>
>> So, just wash 'em out first, blake...
>
>Greg,
>
>have you used Crab shells for Stock? How did it turn out?

I use crab leg shells all the time. I save them along with shrimp
shells and freeze them until I've got a big stockpot worth. I get a
very rich stock that can be thinned down at soup time if it's too
strong for you.

Lou

In article <[email protected]>,
Lou Decruss <[email protected]> wrote:

> On Sun, 12 Oct 2008 09:59:40 -0500, Omelet <[email protected]>
> wrote:
>
> >In article <[email protected]> ,
> > "Gregory Morrow" <[email protected]> wrote:
> >
> >> blake murphy wrote:
> >>
> >> > On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
> >> > >
> >> > > Another thing that makes wonderful stock is shrimp shells. I'm a bit
> >> > > leery of crab shells. They are intensely fishy smelling.
> >> > >
> >> >
> >> > i would be hesitant as well. i've not heard of it being done, but i
> >> > guess
> >> > you could google it. crab shells would typically be less 'clean' than
> >> > shrimp shells.
> >>
> >>
> >> So, just wash 'em out first, blake...
> >
> >Greg,
> >
> >have you used Crab shells for Stock? How did it turn out?
>
> I use crab leg shells all the time. I save them along with shrimp
> shells and freeze them until I've got a big stockpot worth. I get a
> very rich stock that can be thinned down at soup time if it's too
> strong for you.
>
> Lou

Okay, thanks.

I do have some frozen crab leg shells, was just leery of using them due
to the strength. I'll give it a shot.

I like to make a shrimp shell stock for clam or oyster chowders so had
considered using crab shells. I don't eat a lot of crab due to the
price but I do have a few frozen shells from the last time snow crab was
on sale. :-)

Thanks again.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article <[email protected]>,
"Gregory Morrow" <[email protected]> wrote:

> Lou Decruss wrote:
>
> > On Sun, 12 Oct 2008 09:59:40 -0500, Omelet <[email protected]>
> > wrote:
> >
> > >In article <[email protected]> ,
> > > "Gregory Morrow" <[email protected]> wrote:
> > >
> > >> blake murphy wrote:
> > >>
> > >> > On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
> > >> > >
> > >> > > Another thing that makes wonderful stock is shrimp shells. I'm a
> bit
> > >> > > leery of crab shells. They are intensely fishy smelling.
> > >> > >
> > >> >
> > >> > i would be hesitant as well. i've not heard of it being done, but i
> guess
> > >> > you could google it. crab shells would typically be less 'clean'
> than
> > >> > shrimp shells.
> > >>
> > >>
> > >> So, just wash 'em out first, blake...
> > >
> > >Greg,
> > >
> > >have you used Crab shells for Stock? How did it turn out?
> >
> > I use crab leg shells all the time. I save them along with shrimp
> > shells and freeze them until I've got a big stockpot worth. I get a
> > very rich stock that can be thinned down at soup time if it's too
> > strong for you.
>
>
> I've never made stock from crab shells and in any case I was kidding about
> "washing" them...but yeah, they'd make a good stock.
>
> ;-)

<lol> So give it a shot. I will...

Dad loves Oyster stew. Seems to me a good seafood shell stock should
work for that.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Lou Decruss wrote:

> On Sun, 12 Oct 2008 09:59:40 -0500, Omelet <[email protected]>
> wrote:
>
> >In article <[email protected]> ,
> > "Gregory Morrow" <[email protected]> wrote:
> >
> >> blake murphy wrote:
> >>
> >> > On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
> >> > >
> >> > > Another thing that makes wonderful stock is shrimp shells. I'm a
bit
> >> > > leery of crab shells. They are intensely fishy smelling.
> >> > >
> >> >
> >> > i would be hesitant as well. i've not heard of it being done, but i
guess
> >> > you could google it. crab shells would typically be less 'clean'
than
> >> > shrimp shells.
> >>
> >>
> >> So, just wash 'em out first, blake...
> >
> >Greg,
> >
> >have you used Crab shells for Stock? How did it turn out?
>
> I use crab leg shells all the time. I save them along with shrimp
> shells and freeze them until I've got a big stockpot worth. I get a
> very rich stock that can be thinned down at soup time if it's too
> strong for you.


I've never made stock from crab shells and in any case I was kidding about
"washing" them...but yeah, they'd make a good stock.

;-)


--
Best
Greg

On Sun, 12 Oct 2008 10:26:09 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> Lou Decruss <[email protected]> wrote:

>> I use crab leg shells all the time. I save them along with shrimp
>> shells and freeze them until I've got a big stockpot worth. I get a
>> very rich stock that can be thinned down at soup time if it's too
>> strong for you.
>>
>> Lou
>
>Okay, thanks.
>
>I do have some frozen crab leg shells, was just leery of using them due
>to the strength. I'll give it a shot.
>
>I like to make a shrimp shell stock for clam or oyster chowders so had
>considered using crab shells. I don't eat a lot of crab due to the
>price but I do have a few frozen shells from the last time snow crab was
>on sale. :-)
>
>Thanks again.

You're welcome.

Yes they are expensive if you get decent sized ones. I love them but
hate the ritual of eating them. Louise is the crab leg person here so
we usually have them every few months. I dig into my pile with a
kitchen shear and save most of the meat. I'll eat some but I'd rather
have a steak or burger or whatever. When the stock is done I add a
roux and cream. I add shallots, garlic, roasted red pepper and
whatever else strikes my fancy that day, and the reserved crab meat
and some shrimp. Louise doesn't like scallops or I'd add some of
those too. Sometimes canned oysters end up in there too. I usually use
paprika, pepper and worcestershire. Sometime a dash of cayenne. I
don't know if it's a soup or a chowder but whatever it is it's always
good.

Lou

On Oct 12, 11:27*am, Omelet <ompome...@gmail.com> wrote:
> In article <2u-dnfYW4ZYQi2_VnZ2dnUVZ_gedn...@earthlink.com>,
> *"Gregory Morrow" <xxxaa...@xxikkkix.be> wrote:
>
>
>
> > Lou Decruss wrote:
>
> > > On Sun, 12 Oct 2008 09:59:40 -0500, Omelet <ompome...@gmail.com>
> > > wrote:
>
> > > >In article <p_2dndlDJ7tklm_VnZ2dnUVZ_szin...@earthlink.com> ,
> > > > "Gregory Morrow" <xxxaa...@xxikkkix.be> wrote:
>
> > > >> blake murphy wrote:
>
> > > >> > On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
>
> > > >> > > Another thing that makes wonderful stock is shrimp shells. I'ma
> > bit
> > > >> > > leery of crab shells. They are intensely fishy smelling.
>
> > > >> > i would be hesitant as well. *i've not heard of it being done,but i
> > guess
> > > >> > you could google it. *crab shells would typically be less 'clean'
> > than
> > > >> > shrimp shells.
>
> > > >> So, just wash 'em out first, blake...
>
> > > >Greg,
>
> > > >have you used Crab shells for Stock? *How did it turn out?
>
> > > I use crab leg shells all the time. *I save them along with shrimp
> > > shells and freeze them until I've got a big stockpot worth. *I get a
> > > very rich stock that can be thinned down at soup time if it's too
> > > strong for you.
>
> > I've never made stock from crab shells and in any case I was kidding about
> > "washing" them...but yeah, they'd make a good stock.
>
> > ;-)
>
> <lol> So give it a shot. *I will...
>
> Dad loves Oyster stew. Seems to me a good seafood shell stock should
> work for that.
> --
> Peace! Om
>
> "He who has the gold makes the rules"
> --Om
>
> "He who has the guns can get the gold."
> -- Steve Rothstein

After making your vegetable stock, puree the vegetables for adding to
soups, sauces, etc.

In article <[email protected]>,
Lou Decruss <[email protected]> wrote:

> >Thanks again.
>
> You're welcome.
>
> Yes they are expensive if you get decent sized ones. I love them but
> hate the ritual of eating them. Louise is the crab leg person here so
> we usually have them every few months. I dig into my pile with a
> kitchen shear and save most of the meat. I'll eat some but I'd rather
> have a steak or burger or whatever. When the stock is done I add a
> roux and cream. I add shallots, garlic, roasted red pepper and
> whatever else strikes my fancy that day, and the reserved crab meat
> and some shrimp. Louise doesn't like scallops or I'd add some of
> those too. Sometimes canned oysters end up in there too. I usually use
> paprika, pepper and worcestershire. Sometime a dash of cayenne. I
> don't know if it's a soup or a chowder but whatever it is it's always
> good.
>
> Lou

Okay, that's saved to disk. ;-d
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article
<[email protected]>,
[email protected] wrote:

> After making your vegetable stock, puree the vegetables for adding to
> soups, sauces, etc.

I do when I use fresh veggies, NOT when I am using scraps!

I doubt onion skins would puree well. <g>
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

On Oct 12, 2:31*am, Omelet <ompome...@gmail.com> wrote:
> While I've always used bones and meat scraps for stock, I'd always *used
> fresh veggies in the past. Whole sliced carrots, fresh peeled onions,
> whole stalks of celery etc. [snip]
>
> Another thing that makes wonderful stock is shrimp shells. [snip]

Rather than mixing them with other things, I save shrimp shells in the
freezer for when I want a fish/seafood stock. It only takes about
half an hour.

Generally speaking I think saving veggie scraps is okay. I don't,
because I favor plain chicken stock, unflavored by a lot of veggies.
At times in the past we've felt "green" enough to save veggie scraps
for composting, but whenever we've tried we've found that composting
is more work and less productive than we wanted. Maybe we've just
never learned enough to do it right. -aem

In article
<[email protected]>,
aem <[email protected]> wrote:

> On Oct 12, 2:31*am, Omelet <ompome...@gmail.com> wrote:
> > While I've always used bones and meat scraps for stock, I'd always *used
> > fresh veggies in the past. Whole sliced carrots, fresh peeled onions,
> > whole stalks of celery etc. [snip]
> >
> > Another thing that makes wonderful stock is shrimp shells. [snip]
>
> Rather than mixing them with other things, I save shrimp shells in the
> freezer for when I want a fish/seafood stock. It only takes about
> half an hour.

I normally do too, but I'm making rice this week so decided to try
mixing a bit of shrimp shells with the beef bones to enrich it. Sure
smelled good! I generally keep seafood and mammal or poultry scraps
separate. Mom used to make a mixed bone stock from chicken, beef and
pork.

>
> Generally speaking I think saving veggie scraps is okay. I don't,
> because I favor plain chicken stock, unflavored by a lot of veggies.
> At times in the past we've felt "green" enough to save veggie scraps
> for composting, but whenever we've tried we've found that composting
> is more work and less productive than we wanted. Maybe we've just
> never learned enough to do it right. -aem

I dare you to try just one batch for stock. <g> It really is very good!
I pressure cook it all for one hour, then strain it off. Refrigerate in
a bowl overnight for defatting, then freeze it or use it as needed.

Compost the cooked remains.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

aem wrote:
> On Oct 12, 2:31 am, Omelet <ompome...@gmail.com> wrote:
>> While I've always used bones and meat scraps for stock, I'd always used
>> fresh veggies in the past. Whole sliced carrots, fresh peeled onions,
>> whole stalks of celery etc. [snip]
>>
>> Another thing that makes wonderful stock is shrimp shells. [snip]
>
> Rather than mixing them with other things, I save shrimp shells in the
> freezer for when I want a fish/seafood stock. It only takes about
> half an hour.
>
> Generally speaking I think saving veggie scraps is okay. I don't,
> because I favor plain chicken stock, unflavored by a lot of veggies.
> At times in the past we've felt "green" enough to save veggie scraps
> for composting, but whenever we've tried we've found that composting
> is more work and less productive than we wanted. Maybe we've just
> never learned enough to do it right. -aem

We pothole compost vegetable scraps. Go out in the garden or flower bed,
dig a small hole, put in scraps, cover with dirt from hole. Come back in
a week and the earthworms and soil bacteria have converted it all to
soil. If you include citrus peels and egg shells it takes two or three
weeks. Don't put any meat scraps in there though, that attracts varmints.

On 2008-10-12, Omelet <[email protected]> wrote:


> I made a pot of stock out of that stuff a couple of months ago and have
> saved it ever since! I swear it was some of the most richly flavored
> stock I've ever made. ;-d It really was good.

Welcome to the World of real cooking!

nb

"Omelet" wrote

> While I've always used bones and meat scraps for stock, I'd always used
> fresh veggies in the past. Whole sliced carrots, fresh peeled onions,
> whole stalks of celery etc.
>
> After a post on one of the cooking lists (this one I think) from a woman
> in Belgium that could not understand why we here in America tended to
> waste veggie trimmings, I started saving them just for grins in the
> freezer. Carrot tops, onion peels and tops etc. that I used to toss.
> Cabbage hearts too. I've always saved or used celery tops with leaves
> for stock.

That is how it is done. Those of us with an extra chest freezer, just tuck
a baggie that grows with such, in there. Once you have enough, make soup!

> I made a pot of stock out of that stuff a couple of months ago and have
> saved it ever since! I swear it was some of the most richly flavored
> stock I've ever made. ;-d It really was good.

Onions skins and the root bit I bet were in there. It was many years ago,
but a friend who's flipena was at my house when I peeled one and asked for
the peelings. I asked her why and have saved them since. She taught me
many other things to save as time went on. Eddo peelings was a big one
(small taro in english, forgot her name for them) and lotus root peels.

> I'm thinking that onion and carrot TOPS (and onion trimmings) are more
> intense in flavor than the "meat" of the veggie itself. Granted, it gets
> strained off and tossed when I'm done but still...

Quite true!

> The only drawback is is that that stuff takes up space and adds up
> quick. <g> I'm going on a frozen stock making binge this week.

Hehe my method is a few bags in one of the bins in the chest freezer. They
get added to. One has onion skins and the root bit (all types mixed as I
use red, white, yellow etc). Another has 'root vegetable peels' like yams,
potatoes, daikon. (eddo is separated as it's flavor is unique and doesnt
match everything, also it's not used just for stock here but a dish of it's
own). Another gets seafood shells (normally shrimp shells-heads-tails but
itty bitty local blue crab legs etc land in there too and when I get'em,
crawdad leftover shells and heads). A big one gets crunched up chicken
carcasses, one gets pork bones, and another gets beef bones.

Once any one of them is full enough, it's stock making time.

> free lemon pepper. Pressure cooked for one hour. Soon's it cools, I'll

I crockpot all mine. Thats ok, a pressure cooker works too I am told!

"Omelet" <[email protected]> wrote in message
news[email protected]..
> While I've always used bones and meat scraps for stock, I'd always used
> fresh veggies in the past. Whole sliced carrots, fresh peeled onions,
> whole stalks of celery etc.
>
> After a post on one of the cooking lists (this one I think) from a woman
> in Belgium that could not understand why we here in America tended to
> waste veggie trimmings, I started saving them just for grins in the
> freezer. Carrot tops, onion peels and tops etc. that I used to toss.
> Cabbage hearts too. I've always saved or used celery tops with leaves
> for stock.
>
> I made a pot of stock out of that stuff a couple of months ago and have
> saved it ever since! I swear it was some of the most richly flavored
> stock I've ever made. ;-d It really was good.
>
> I'm thinking that onion and carrot TOPS (and onion trimmings) are more
> intense in flavor than the "meat" of the veggie itself. Granted, it gets
> strained off and tossed when I'm done but still...
>
> The only drawback is is that that stuff takes up space and adds up
> quick. <g> I'm going on a frozen stock making binge this week.
>
> Another thing that makes wonderful stock is shrimp shells. I'm a bit
> leery of crab shells. They are intensely fishy smelling.
>
> The pot of stock I just finished smells incredibly good. Roasted rib
> bones, shrimp shells, carrot, celery and onion tops with garlic and salt
> free lemon pepper. Pressure cooked for one hour. Soon's it cools, I'll
> strain it off, defat and freeze it. Bones will go to the dogs and the
> now used veggie scraps will go into the compost.
> --
> Peace! Om


It occurred to me that making stock for a specific purpose is a recent
thing. IIRC a stock pot simply sat on the stove most of the time and the
trimmings you spoke of were routinely just thrown into the pot. Occasionally
the resulting broth was strained and used as the basis for soups which for
many centuries was the meal. Hence peas porridge hot peas porridge cold
peas porridge in the pot nine days old.

I'm not sure how many it killed but that's another story.

Dimitri

Dimitri

On Oct 12, 3:46�pm, notbob <not...@nothome.com> wrote:
> On 2008-10-12, Omelet <ompome...@gmail.com> wrote:
>
> > I made a pot of stock out of that stuff a couple of months ago and have
> > saved it ever since! �I swear it was some of the most richly flavored
> > stock I've ever made. ;-d �It really was good.

TIAD

> Welcome to the World of real cooking! �

Bull****... welcome to the world of cheap bastard **** eater.

Why would any normal brained person want to waste their time and
energy preparing stock from garbage... may as well use bouillion
cubes, they are much better. If I'm gonna take the time and make the
effort to prepare home made stock it's going to be from the finest
freshest most wholesome ingredients. Veggies in the US just ain't
all that expensive that I gotta horde slimey rotten produce like a
starving POW... yoose are mentally ill, very SICK!