Filed under: Madeline Pawlbright
It seems you’ve got a bunch of snausages bogging down your OS. I’d be happy to take care of them for you.
Time for our first foray into Christmas lights! We decided to err on the side of good taste and go with a rim of icicles around the front porch and a splash of light to accent the wreath Kir picked out.
If you’d been staking out the Liu’s house on Thanksgiving evening, at some point you would have seen me sneak out their front door cradling a roasting pan hurriedly covered with tin foil. If you’d pulled me over for a seemingly minor traffic infraction and asked me to pop the hatch, you would have found the butchered and cooked carcasses of two turkeys hidden in my trunk.
I’ve read for the longest time that one has zero cred as a home-spun foodie if one hasn’t tried making stock, and I can see why. It’s just that everytime I happen to have a decent pile of bones I have no where to store them or I do, and I freeze them, and three months later I wonder why there is a freezer-burned chicken skeleton lurking in the back of the Frigidaire.
So this Thanksgiving I decided to give stock making the old college try. Once Kir and I got settled in Pennsylvania, we started buying birds whole again (you pay a lot less per pound if you do the nasty stuff yourself) and kept the rack of a grass fed chicken frozen. I swiped the remains of the Liu-family thanksgiving fowl (one of which was a quite tasty, local, grass-fed turkey) and that gave me the weight to make stock in significant quantity
First step is to take the cooked birds and strip off any bits of good meat that the carver missed (raw remains can go right in the pot). This process is likely to make your hands a greasy mess, and bits of debris are bound to end up on the floor. Save yourself clean-up time by investing in one of these (literal) puppies.
If you are fastidious (and the person carving your turkeys was in a big hurry), you can recover this much turkey sandwich and turkey salad meat:
Now would be a good time to wash out any rogue stuffing that lodged inside the rack. Then break everything down so that it can be compacted in the pot and not take up more space than necessary. Fill the pot with enough water to cover the scraps and let her boil.
See that sea-foamy garbage that rises to the top? Bring it down to a slow boil so you can skim that off. Then add a couple of quartered onions, a few split carrots, some celery stalks (if you’re into that sort of thing), and many handfuls of peppercorns. It so happened that I had a whole jar of pink peppercorns salvaged from the Fowlkes family’s Brooklyn apartment, which is good because black peppercorns wouldn’t have looked so delicious on camera.
And now you simmer, simmer, simmer. If you are in cooking school or just plain anal, your drill-sergeant soup instructor or your neuroses (respectively) will force you to stand by your stock-in-progress for the next 6-8 hours, diligently monitoring and adjusting the temperature to maintain ideal conditions. An “ideal” simmer is one where the water boils one single bubble at a time. Any faster and the boil will rough up your scraps and yield a cloudy stock. Any calmer and the stock will take forever to form (if at all). Oh yeah, you also have to refill the stock every hour or two as water evaporates and return it to a delicate simmer.
I, for one, am not in cooking school, am not (normally) anal retentive, am not planning on making crystal clear consomme with my stock, and am trying to finishing work on the bathroom while all of this is going on. So I try to keep it at a slow simmer, but if it boils a little… no big deal.
After many, many hours of simmering you should be able to grab a bone with a pair or tongs and crush it without much ado. You’re done! Take out the scraps and let your stock pot cool on the back porch until morning.
This is a little sample that I poured off and stuck in the fridge. You can see it really isn’t that clear (I’m an amateur after all), and the cold has caused the collagen to jelli-fy (dark cloudy areas), but that’s what makes soups and sauces made with stock so tongue-coating good: collagen.
In the morning, skim off any remaining scum from the surface and strain the stock through a cheese cloth a couple of times. Then pour it off into containers of your choice (1-cup, 3-cups, ice cube tray, etc.)
Here you see 27 cups of stocks of about a 40 cup yield (I already used some for soup, it was amazing). Let’s put that in street value: 2 cups of FreshDirect brand stock sell for 2.99 online, based on those numbers I just made almost $60 out of some spent turkey bones, mirepoix, and water. Now I can make great soups and sauces without making myself a slave to Swanson!
Filed under: Rants
Patrick was recently reunited with two lost loves:
His laptop, which was being repaired, and JW Dundee’s Honey Brown, which didn’t really go anywhere but now has some fancy new branding and five other “craft” ales, lagers, porters, hefeweizens, etc. It isn’t much, but it’ll do until he tracks down some Shiner Bock (I’ve got eye-witness accounts of Shiner in the DC metro area and rumors that it’s made it as far as Delware–expect a jubilant post soon!)
Filed under: Family
November 13, 2008
at 2:31 pm
9 pounds 9 ounces
Isn’t he a handsome bugger?
Congrats to Lauren, Greg and Kerianne on the new addition!
Filed under: Uncategorized
I’m pretty sure prepping your baguettes in reverse-Donald Duck is not kosher with the health department but hey, they still tasted delicious and he didn’t get his nice clothes all flour-y. Smart guy!
So I am insanely late in posting this but a few weekends ago was the wonderful wedding of Amy and Nick. So in honor of Thanksgiving, I’m giving thanks that 1-they are finally married after 2+ years of waiting and planning and obsessing, 2-that these two amazing people have joined the ranks of the married and 3-that I have been blessed with two people who I consider family. Since I was in the wedding I wasn’t able to take any photos but Patrick took a few and to supplement here’s a smattering of his and other peoples that I stole off Facebook…thank god for the interweb:
Getting Amy in her dress. No lie, it took all 7 girls and Amy’s mom to get her in it with her falling over! it was worth it though because she looked amazing!
Here’s me looking like her very sweet (not at all wicked) stepsister, helping her on with her shoe. She’s didn’t see her own feet all day under that huge skirt!
Here’s the bride posing sexily in the limo…and my back ruining the shot.
Amy being walked down th aisle by her brother Kevin. Such a happy moment!
I just love this photo. I think it was right after the priest announced them husband and wife and Amy was so excited she squeezed her shoulders up and, man, it was just so adorable! What a great moment!
Here’s the whole crew in the limo after the ceremony. it was a packed house and we were on our way to have a ton of fun at the reception.
Here’s the happy couple on the dance floor.
I’ll try to hunt down some photos and post later. Many apologies to Amy for not having more to show her! I love you, Ames!