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Two meat related leftover food questions.
Jan. 2nd, 2012 03:57 pmQuestion 1:
I have large bones from the leftovers from two restaurant dishes.
One is a lamb shank from a Greek place.
The other is the large bone from a pork butt, made by a Chinese place.
After stalling for a few days and leaving them in the fridge in the styrofoam containers they came home in I've wrapped them up in foil and put them in the freezer.
I am now wondering if they will work in a soup or stew base, together or separately. (Together, it would be some kind of hunter's stew, with a variety of meats and possibly some sausage.) If so, how would it be best to use them?
Question 2:
I have some of the remaining fat and skin stripped from the pork butt that I would like to prepare in some way, mostly as a snack. I suppose I could fry them up and serve them with something else.
How would it be best to use these?
I have large bones from the leftovers from two restaurant dishes.
One is a lamb shank from a Greek place.
The other is the large bone from a pork butt, made by a Chinese place.
After stalling for a few days and leaving them in the fridge in the styrofoam containers they came home in I've wrapped them up in foil and put them in the freezer.
I am now wondering if they will work in a soup or stew base, together or separately. (Together, it would be some kind of hunter's stew, with a variety of meats and possibly some sausage.) If so, how would it be best to use them?
Question 2:
I have some of the remaining fat and skin stripped from the pork butt that I would like to prepare in some way, mostly as a snack. I suppose I could fry them up and serve them with something else.
How would it be best to use these?