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There is just the two of us.  I have been doing various internet readings on food prep and basics for quite a while.
For the home cooks out there, do you make your own catsup, mayo, bbq sauces?
Do you clarify butter, buy bulk meat and cut steaks and chops.
Make homemade pam spray, save veg cutoffs and  grow your own celery, tomatoes and pepper seeds and green onions.
Is this a waste of time? 
How long does this stuff keep refrigerated or frozen.
I plan do definately do tomato sauce, chicken and beef stock and freeze in baggies.

Does anyone out there corn their own beef? If so, please share your recipe and technique. The store bought stuff is such a disappointment.

Hey guys. I'm waiting out he hurricane here on the east coast so I decided to pick up a book I haven't checked out on a while. I used to think that bourdains les halles cookbook was a really nice looking and cool book, but the more I pick it up, I gotta upgrade it to necessary reading. It's just so nice to hear about classical technique talked about in bourdains trademark candid and often abrasive style. The recipes are killer, and while some of them you may have to make special arrangements for, most of these are things we can all do with a little practice.