Stock
My cooking has changed a lot this year. I'm using stock a lot more than I used to. I've got some adequate veal stock in the refrigerator now, for example, and some demi-glace left in the freezer.
Question: where do you keep your stock? I need a couple of good containers for storage. I suspect those Nalgene reagent bottles we used to use for dilute hydrochloric acid would be perfect, but what works for you?