QUART FREEZER BAGS. UNDER COUNTER FRIDGE FREEZER.
Quart Freezer Bags
- They are male, because they hold everything in, but you can see right through them.
- A unit of liquid capacity equal to a quarter of a gallon or two pints, equivalent in the US to approximately 0.94 liter and in Britain to approximately 1.13 liters
- The fourth of eight standard parrying positions
- a United States liquid unit equal to 32 fluid ounces; four quarts equal one gallon
- a British imperial capacity measure (liquid or dry) equal to 2 pints or 1.136 liters
- The quart is a unit of volume (for either the imperial or US customary unit of measure) equal to a quarter of a gallon, two pints, or four cups. Since gallons of various sizes have historically been in use, quarts of various sizes have also existed; see gallon for further discussion.
- A unit of dry capacity equivalent to approximately 1.10 liters
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1 turkey carcass + all of the giblets and the neck that no one in their right mind eats
1 gallon ziplock bag crammed with frozen veggie clippings
1 or 2 T peppercorns
a few garlic cloves, crushed
a few bay leaves
Throw everything in a big pot and cover with water. Barely simmer on the stove for about four hours. Then go ahead and simmer it all day until the smell of turkey stock infuses everything in the house including your hair and it's reduced by about half. This will save room in your freezer.
Pour it through a sieve into another large pot to remove all of the chunky stuff. Place in the refrigerator overnight or onto the deck for a few hours - not overnight because you don't want it to freeze and it's below zero out there.
Skim off the congealed fat on the surface and pour 2 cups into a quart ziplock bag, labeling it with a sharpie as: "(THICK) turkey stock, 2c, 12/10". Continue until all of the stock is bagged and place flat in the freezer.
Use whenever a recipe calls for chicken broth, but because it's reduced, feel free to add some water as necessary. Also keep in mind that all commercial stocks and broths are filled with salt and this has very little, so always add salt to taste. If you have a ton of stock in your freezer, try boiling pasta in it, it's fantastic.
Homemade Sauerkraut with thai chili, cayenne pepper and chile pequin.
Sauerkraut: basic recipe for quart / liter jars. "It's really easy".
Kosher salt (2 tsp per jar)
Cut or shred your cabbage. The finer you shred, the more you can pack in the jar. About 2 lbs. or 3/4 head per jar.
Pack the cabbage tightly into the jar. I used a Cholula Hot Sauce bottle (I'm now using for pepper sesame oil (next to jar)) as my pestal. the wooden top cushioned my palm. At half full add 1 tsp kosher salt. Pack cabbage tightly to the neck and add another tsp of kosher salt. Top off with cold water and screw the top on, loosely. Leave at room temperature for 9 to 14 days. During that time, top off with cold water as needed.
At the end I would pour the kraut into a bowl to mix up a little than split each batch into 2 quart size freezer bags. Refrigerate or freeze.
This basic method produces a kraut that is a lot milder and lower sodium than store-bought. You can add spices for flavor at the start. (of course) Caraway seed is the most common. The other week I tried bay leaf and black pepper kraut and in another batch, chopped up a Granny Smith apple with dill. That one was a little extra sauer.
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