First, has anyone ever made/used master stock? It's a Chinese thing where the same liquid is used to braise things over and over, in China some are claimed to be hundreds of years old apparently. I'm starting one as I type this but I was wondering if anyone had any tips.
As for Facebook, it can now officially bite me. My account seems to have disappeared, I can't log in or even get it acknowledged that it exists. So if you've been trying to contact me through there I won't be getting it. However I'm still here, so if you have something to tell/ask/whatever this is the place to do it. Thank you for your time.