In article >, Frogleg
> wrote:

> 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!

this is just for information, not to be rude. This is just what I do.
My fridge is so small the stockpot won't fit in.

I'll tell you what it's like. It's nice.

L

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