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Discussion in 'Food & Cooking' started by kuan, Oct 31, 2013.
The dessert scene killed me.
That was funny.
I just recently finished reading "life on the line", and although Grant Achatz is no doubt brilliant and understands the science of food, I see him more as an artist than a chef. His medium just happens to be food. I have often wondered how his food actually tastes, although I've heard it does taste good...but after so much manipulation you have to wonder what's left of his high quality products. Also, something about him just rubs me the wrong way. He seems so selfish, and boring. I guess that's why I particularly enjoyed this video because everything about it is so ridiculously true.
That place is near my neighborhood! I pass it on my way to work every morning. I've never gone in. I keep meaning to. I get their feed on FB and the food looks great. The thing that interests me most about it is that you can buy beef, chicken or pork stock by the quart very reasonably from them. I think it's a great idea, especially for the beef stock, which I never make myself.
Why don't you make beef stock?
I live alone and I don't eat that much beef, so collecting enough bones and trimmings just never happens. It also sounds like a much fussier process than throwing a chicken carcass or two in a pot with some vegetables and letting it all simmer slowly for a few hours. I can deal with the occasionally cloudy batch of chicken stock, but clloudy beef stock would just gross me out, I'm afraid.
Here's what u suggest. If you ever buy even a small piece of beef save the bone and freeze it. In time you will have accumulated enough for a good stock. The key to clear stick is to skim skim skim but never let it boil. It takes more skimming than chicken and a longer cook but its just as easy.
Just throw the whole bone in the soup then fish out the bone. Make soup and stock at the same time.
i laughed so hard , that i couldnt resist had to post the vid on FB , and my chef saw it posted it as well , and now we started a wildfire XD.