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‎10-04-2018 10:52 AM
Ok I have a dumb question . . .
A couple of days ago I made those beef ribs in the pressure cooker and have a nice portion of the clear liquid/broth(?) leftover. Can I consider that to be stock and if so freeze it for the next time I make something with beef? I'd like to save it if it safe to do so as the fat floated to the top and the liquid looks gorgeous.
Thanks for any help my friends!
‎10-04-2018 11:07 AM - edited ‎10-04-2018 11:08 AM
NATIONAL TACO DAY
National Taco Day is observed annually on October 4. Tacos are loved and eaten by millions each day in either hard or soft shell with a variety of fillings.
The history of tacos predates the arrival of Europeans in Mexico. Anthropological evidence shows the native people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish.
At the time of the Spanish conquistadors, Bernal Diaz del Castillo documented the first taco feast enjoyed by Europeans. This meal was arranged by Hernan Cortes for his captains in Coyoacan. It is unclear why the Spanish used the word taco to describe this native food. One suggested origin is the word ataco, meaning stuff or to stuff.
In 1964, Roberto L. Gomez established The National Taco Council. The council sent a 55-pound taco to President Johnson in 1967.
Many restaurants offer specials for National Taco Day.
‎10-04-2018 11:16 AM
@momtochloe wrote:Ok I have a dumb question . . .
A couple of days ago I made those beef ribs in the pressure cooker and have a nice portion of the clear liquid/broth(?) leftover. Can I consider that to be stock and if so freeze it for the next time I make something with beef? I'd like to save it if it safe to do so as the fat floated to the top and the liquid looks gorgeous.
Thanks for any help my friends!
That's what I do when I make something like that on the stove, Crock Pot, anything. I skim the fat off - the worst of it anyways (a little bit gives flavor - sssshhhhhhh - don't tell the Food Police though).
A lot of times I freeze it in ice cube trays, bag it up in a zip lock when frozen. Then its easy to add a little to anything I want.
Good idea my Friend!
‎10-04-2018 11:17 AM
@VaBelle35 wrote:Good morning
I am home. A beautiful day for driving. I didn't hit a lot of traffic, which was good.
Thank you for letting us know @VaBelle35 !!
Glad it was a nice drive!
‎10-04-2018 11:18 AM - edited ‎10-04-2018 11:21 AM
‎10-04-2018 11:20 AM - edited ‎10-04-2018 11:22 AM
NATIONAL VODKA DAY
National Vodka Day is observed annually on October 4th in the United States.
It is by the distillation of fermented substances such as grains, potatoes or sometimes fruits or sugar that vodka is made.
Traditionally prepared vodkas had an alcoholic content of percent by volume. In the United States, products sold as vodka must have an alcoholic content of 30 percent or more.
On the rocks (over ice) is a popular way vodka is ordered. Vodka is also commonly used in cocktails and mixed drinks such as:
Vodka makers have expanded the variety of flavors making endless possibilities when it comes to cocktails, mixed drinks, and other beverages the whole year round.
HOW TO OBSERVE
Mix up your favorite vodka cocktail and share while you savor an autumn afternoon. Remember always to drink responsibly and never drink and drive. Use #NationalVodkaDay when using social media.
HISTORY
Celebrated since at least 2009, National Vodka Day has been mentioned by Wine Enthusiast Magazine and has also been noted on news websites such as CBS.
‎10-04-2018 11:20 AM
@momtochloe wrote:Ok I have a dumb question . . .
A couple of days ago I made those beef ribs in the pressure cooker and have a nice portion of the clear liquid/broth(?) leftover. Can I consider that to be stock and if so freeze it for the next time I make something with beef? I'd like to save it if it safe to do so as the fat floated to the top and the liquid looks gorgeous.
Thanks for any help my friends!
I say YES!! I do it all the time! I have saved broths/stocks/creams etc and froze them for future use or to turn them into soup.
When I buy RB at Weg, I always take the free AuJus....I freeze it and use it for something later.
It freezes really well. You can thicken for hearty gravies or use in just about anything!
‎10-04-2018 11:21 AM
Oh boy, Taco day!
Anybody up for a road trip?
I want to get those tacos that @mustang66lady brings to her brother! They make me drool just thinking about them!
‎10-04-2018 11:23 AM
@novamc1 wrote:
Chicken Pot Pie with Puff Pastry recipes.......
https://www.foodnetwork.com/recipes/sandra-lee/mini-chicken-pot-pies-recipe-2124340
Oh wow, @novamc1
Thank you!
I'm going to go check those out!
‎10-04-2018 11:25 AM
@novamc1 wrote:
Chicken Pot Pie with Puff Pastry recipes.......
https://www.foodnetwork.com/recipes/sandra-lee/mini-chicken-pot-pies-recipe-2124340
I'm lazy sometimes (sometimes???? - LOL!!!).
I use store bought pie crust from a box for CPP.
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