Boo’s Picto-Guide to Soup Stock


Step one: Get a big ol’ pot. This is a 16 quart stock pot and will make 5 big tuppers and 1 small tupper’s worth of stock.


Step two: Have a carcass. The pot and carcass are like the pitcher and catcher in baseball (for which I can not find the cool term I can only half remember). This is actually a whole turkey, believe it or not. Usually your carcass looks more reminiscent of the critter it once was but Badmovie cooked such an awesome bird that the bones leapt out of the cooking pot and filed into the baggie nice and orderly like.


Get in my pot! 16 quarts will nicely hold one ex-turkey or two ex-chickens. I’m not sure on the ex-pig quantity since I don’t get the chance to cook down a pig very often. Plus, I imagine the pot would have to be a whole lot bigger to cook a whole pig carcass so perhaps I should rephrase that as ‘Ham Bone’. Although if you do have a whole pig carcass there is no reason you can’t boil it down a chunk at a time have pig stock to last you through the dark times.


The Veggy line-up starting with your first baseman, carrots. I used 5 (I think, are there five tin the pic? I can’t see it at the moment but I think I remember 5).


Cut off their tips and heads, give ’em a good washing scrub (it’s not necessary to peel them) and chop ’em in half. Chuck them in the pot.


Second baseman celery, which I would not be heart broken if it disappeared off the face of the earth except that you really sort of need celery in stock. Grab 5, wash, cut off dry ends and those white ginormous ends. Cut in half, toss in the pot.


The onion twins on short stop. This is a white and a yellow because I said, “Hey! I have white and yellow onions, let’s put one of each in!” I suspect two yellow, two white, two red or any combination of the above which results in two onions going into the pot would be perfectly fine.


Peel and quarter the onions. You might also want to break up your onion quarters a bit but you don’t have to separate every onion layer. That’s krazy!


On third base we have my favorite of all dish spices: Garlic. I grabbed three cloves, peeled then and sliced them in half.


Uhhhhhh…I guess I’m on Designated Hitter since I decided at the last minute to throw in some mystery peppers that I culled from my garden. I think they might be unripe Kung-pao peppers.


I just sort of sliced them down one side because I didn’t want to get all pepper juicy but I wanted to open them up for max stock soaking.


The outfield!


Left field Bay Leaves. WHOOOO! There! Are! Four! Leaves!

Center field 3 teaspoons of salt and right field 2 teaspoon of black pepper and 1 teaspoon of white pepper into the pot. Or if you are a pepper purist, 3 teaspoons of black pepper or 3 teaspoons of white pepper will do. If you don’t have a garden culled hot pepper, this would be the time to right field in 1 teaspoon of cayenne in the pot.


Everything in the pot!


Fill the pot with water to one inch below the rim. Set it to simmer for several many hours…probably at least 3. I put this on at 10ish and took it off around 4. A good basic rule of thumb is to let the water simmer down 3-4 inches before calling the project done.


2007: Not playing baseball and clearly not updating: Boo!

2006: JSFR: Kame Rice Crunch crackers (cheese)

2005: All I have to say about that is, 10 for $10? WORSHIP MY CHEESE GATHERING SKILLS!

2004: TheMan and I are boring old farts and as such have been parking ourselves in front of the TV and watching us some Monk.

2003: Sensei’s foo dog now comes in that special “noseless” variety. Oops.

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