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Stocking up on Stock

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By Jeffrey Alford and Naomi Duguid

Published 1998

  • About
Freezers tell a lot about what goes on in a kitchen. In ours, you have to get past the Popsicle and ice cream boxes and the snowballs frozen from last winter; they just live there. The important part is all the little plastic bags and yogurt containers filled with coriander roots, cuts of meat portioned out into half-pound helpings, frozen wild lime leaves, etc…
Most important, here are our stocks, usually stored in pint containers. As long as we have rice on the shelf and stock in the freezer, we figure we’re okay. Come dinnertime, if our children are tired and we’re tired, we can simply cook rice and heat and season a stock, and when the rice is done, we can ladle it into the hot stock for a warm rice soup. If we have a few condiments on hand, like Chinese hot pepper paste or Thai fish sauce with chiles, we can jazz it up just a bit. But often we have it just plain, sprinkled with salt and freshly ground black pepper. It’s a delicious, utterly simple meal. It’s also a very good way to use leftover rice.

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