skunk wrote: I normally make my stock using snapper heads and frames, today was gurnard bits and veg simmering on the bbq side burner outside (mrs reckons it stinks the kitchen out!) My youngest daughter was impressed by my "carrot"soup but did not want it for dinner :-). Had a bit of a taste before straining and freezing and im pleased with the result..ready for a cold wet day ,get my other bits and making a mean chowder.yum. |
Catchelot wrote:
How long do you simmer for Skunk? |
Apex Predator wrote: Reckon you're a bit late to the party Skunk - Ive made a couple of batches already this year. |
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