I made some pork ribs in the crockpot with ginger, garlic and onions. We ate the ribs and then I put the liquid in the fridge to get the fat out. Now I have a thick stock and want to make something with it. Any ideas?
Supersweet, watered-down milk shakes are nobody's idea of a good time. Tyler Malek, head ice cream maker at Salt & Straw in Portland, Oregon, has a few tips to help you achieve a thick, velvety milk shake every time without turning it into a sugar bomb.