On Thu, 12 Feb 2004 17:55:46 GMT, David Friedman
> wrote:

> Frogleg > wrote:
>
>> How often do you seal leftovers with lard? Or make chicken soup
>> immediately after preparing a meal of roast chicken?
>
>In our case, the latter is pretty standard. It's true that there is
>often leftover chicken meat that goes into the refrigerator--but the
>carcass goes into the soup pot. Similarly, when we are doing a medieval
>cooking workshop, suitable trimmings tend to go into the soup pot. That
>part isn't a lot of trouble.

Sure. I grew up reading a lot of material about an ever-simmering
stock pot on the back of the stove. Gack! What *that* must have been
like after 3-4 days! Are you talking about something like an SCA
feast? Today's chicken is tomorrow's soup? You betcha. As a
re-creation; as an amusement or experiment. But how would it be to
absolutely *have* to preserve/utilize/cook/eat all leftovers after
every meal? I don't understand modern complaints about turkey-fatigue
after Thanksgiving. Sheesh! It's not as if *we* have to consume
everything within 48hrs. Sliced meat for sandwiches, diced meat for
salad or casseroles, carcass for broth/soup are wonderful resources.
Owing to refrigeration and freezing, we can stretch these out for
quite some time.