(Non-)Fast Food

[Strangler Lewis]

1) Make big pot of chicken soup.
2) Have bowl of soup.
3) Cover.
4) Refrigerate.
5) Repeat steps 2-4 for several days, scraping fat and reheating soup first if preferred.

[Cadaverous Pallor]

Originally Posted by Strangler Lewis

1) Make big pot of chicken soup.
2) Have bowl of soup.
3) Cover.
4) Refrigerate.
5) Repeat steps 2-4 for several days, scraping fat and reheating soup first if preferred.

Ah, good one! I love the pot-of-soup-in-the-fridge, because it tastes better over time.

[RStar]

Originally Posted by Cadaverous Pallor

Ah, good one! I love the pot-of-soup-in-the-fridge, because it tastes better over time.

With the exception of noodle type soups. While tatsing ok, I hate how the broth gets soaked up by the noodles. But I solved that by cooking the noodles seperate, then adding them to the bowl of soup just before warming. I also might add shreded cheese and fresh cut basil from my garden for Tuscin soups. Yum!

[Kevy Baby]

Originally Posted by Stan4dSteph

Yeah, that's my other problem. The crappy freezer space that I have in the appliance that came with my apartment doesn't even have a shelf, so I have to try to pile things on top of one another to use all the space.

Susan likes to make large batches of items and freeze them. Freezer space used to be an issue, but we purchased a small freezer and keep it outside on our patio. It is about the same size as dorm refrigerator and if I recall correctly it only cost between $150-$200. It has been a great investment for us.

Originally Posted by Not Afraid

The freezer belongs to the frozen raw food for the dogs (with some ice cream on the side for Chris).

Hopefully those two items never get confused :yammy: