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I have three gallons of chicken stock in my
freezer.
I spent most of the weekend cooking: making
stock, a couple of sauces, clarifying far too much butter. Basically,
running through all the things I did in class. In a class of 20+ people,
it's impossible to really be hands-on for everything we do, and I wanted to
better understand all the details and processes. So now I have three gallons
of chicken stock.
Lesson learned from the weekend: making stock
is a simple, oddly-rewarding, basic thing that is mostly pointless for the
home cook.
The photo is the bottom of my espresso cup.
Some people "read" tea leaves, but I wonder if any fortune tellers do the
same with coffee grounds.
(7/17/06)
(back, next)
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