Middle of the Week Musing

My chicken stripping (hi Googlers!) plans didn’t exactly go as…ahhh…planned but the chicken did get demeated, thrown in a pot and boiled courtesy of TheMan. He was chillin at home so I called and put him to work. Heh.

TheMan makes stock differently than I do in that he boils the beegeebus outta it until about half the water has evaporated and then he lets it simmer. I think. At least that’s how it sounded over the phone when I called him at the end of the day. I like to let the stock simmer down (although it usually winds up boiling some anyway because our stove is very enthusiastic about the cooking – i.e. I’ve had things happily burbling away on warm) over the course of about five hours or so, taking the lid off for good maybe in the last hour of simmering. The difference is that TheMan’s stock is opaque, like stirred up miso soup, while my stock is translucent. They both make fabulously tasty stock so I guess either is a perfectly valid method. I just thought the difference in opacity was interesting.

Oh hey! I was talking to a coworker of mine who is also a kitchen nut and she gave me some good ideas about how to make a vegetable stock. I’ve made chicken stock, turkey stock, goose stock, hamm stock and if I ate beef I’d sure as shooting have some beef stock in my freezer. However, I’ve never been able to make a decent vegetable stock. It lacks depth (MEAT!) and always comes out disappointingly thin. Like it’s missing something. Like MEAT! I guess that would be counter to it being vegetable stock then, wouldn’t it? Anyway, after failing miserably with a sure fire guaranteed veggy stock recipe from a highly recommended vegetarian cook book (recommended to me by a vegetarian) I gave up on veggy stock. Life is too short to be making bad stock and I have no problems with MEAT so why not stick with what I’m good at?

My cooking coworker, when I told her of my veggy stock failure, made the suggestion of roasting the vegetables first and then throwing the veggies and caramelized veggy drippings into a pot for simmering. OoooOOOoooo! That sounds delicious! I’m going to have to try that out…say maybe this weekend. It can’t be any worse than the stuff I made from the fancy vegetarian cookbook can it?

I guess food has been on my mind lately. Four paragraphs about chicken and soup? On the other hand, you have no idea how delicious my house smells right now. Mmmmmm.

We took the bromeliad in last night since the temperature has been dropping down to a very chilly 40ish. Right now it’s on our microwave just incase it’s contracted bugs from outside (don’t want another reoccurrence of hopping earthworms if I can help it) but eventually I’ll have to find a home for it. I’ve only ever been able to keep one plant alive through the long haul of my plant caring career and it’s a sad, sad plant. Alive, but sad. Y’all might want to send well wishes and a little luck to the bromeliad…it may need it.

As for the other plant I got at the bru-ha-ha, I’ve finally managed to plant it outside in a spot I’m pretty happy with. Actually, I think I did that a week or more ago but forgot to mention it. So far, the obedience has taken quite nicely to hanging around our…water meter? Gas meter? Some utility meter of sorts anyway. We’ll see if it winters well and starts growing like a mad thing come spring.

That’s about all I’ve got going. I’m thinking about doing another Zombie picto blog soon, maybe tomorrow. The zombies are getting restless.

Actually, at the moment the zombies are AWOL. That’s never a good sign.

Last year at the booniverse: Out looking for the zombies and not updating.

Last last year at the booniverse: If it makes less sense than Escaflowne the Movie, it either needs to be taken out and shot or quietly euthanized.

The year before at the booniverse: JSFR: Tohato Caramel Corn (green tea)

The year before that at the booniverse: What’s the point of dropping so far down the list if you aren’t going to get something cool for the inconvenience of being just about dead last in a roll call?

4 Responses to “Middle of the Week Musing”

  1. Kevin Says:

    May I be anal for a moment? Thank you!

    Technically, without meat, it’s a veggie broth, not a veggie stock.

    That being said, I’ve never gotten it together enough to try to make either. Then again, I am but a kitchen novice….

  2. Boo Says:

    Also! Stock is one of the easiest things in the world to make…even for a kitchen novice. Throw a bird/pig/cow carcass into a large pot, toss in a goodly bunch of carrots, celery, a chopped up onion or two, maybe some garlic, some salt, pepper and a couple bay leaves. Fill to just below the rim with water, put on the stove to simmer for about 5 hours (give or take). I usually let it simmer until at least a quarter of the water has simmered off. Strain out the large bits (collander FTW!) and package up into nice soup making sized containers. Wala! You can also pick off any meat bits that are hanging on the bone and toss those into the containers, but chuck all the bones and veggies.

  3. Mary (of DavidandMary) Says:

    Okay, now you’ve got me thinking I have to try making stock again (prob. chicken, although the veggie stock sounds yummy too). I had sworn off stock-making after a number of miserable failures (including one in which I nearly scalded the skin right off my thumb–which is what happens when your slow-cooker stock recipe takes several hours longer than expected and you end up trying to skim the stock at midnight–needless to say, I’m not trying that recipe again). But now that it’s pretty much definitely Fall, and soup and stew making season again, I could really use some good stock, so I guess I’ll give it another shot.

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