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I've got trimmings from pork spare ribs, leftover shrimp boil/stock liquid...
Posted on 7/5/17 at 10:09 pm
Posted on 7/5/17 at 10:09 pm
...should I marry the two for 8 hours in my crock pot? I've heard that shellfish tends to change over time and not be the best of things for a long cook. Yea? Nay?
2
Posted on 7/6/17 at 12:50 am to Degas
Shellfish stock doesn't take long. I'd make two different stocks.
Posted on 7/6/17 at 2:25 am to Degas
Go to the nearest asian market get some Gochujang, firm tofu, water chestnuts, and sweet potato noodles. Brown the pork trimmings with some garlic, take out the trimmings and add the shrimp boil/stock to deglaze, add Gochujang till the spice is right. Put in the tofu and water chestnuts, simmer for a while serve over the sweet potato noodles with green onion garnish.
Eta: If they have lotus root get that too.
Eta: If they have lotus root get that too.
This post was edited on 7/6/17 at 2:31 am
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