Category Archives: Food
Jam and Bread
I just opened a jar of strawberry preserves we made back in May of 2006 to put on some bread that my wife made. I really like that we can (and do) do this.
Tips for Making Stock
A few tips for making stock that I’ve read or discovered on my own.
If you’ve got a pasta insert for your stock pot, use it when you make stock. It’s much easier to strain out the solid bits and vegetables when you get most of them in one big batch.
Use celery. I’ve found that stock [...]
Adventures in Cooking: Sourdough Bread
We bought a sourdough starter months ago because we both really enjoy sourdough bread.
We mixed up the starter two weeks ago because we had time and thought it would be a great idea.
The starter got contaminated and we had to wash it. And wash it. And wash it.
About a week and a half ago, everything [...]
Tortilla Soup and Lime and Cilantro Chicken Stock
We used two cups of the lime and cilantro chicken stock to make the tortilla soup on Tuesday and it was phenomenal. I’m a big fan of Mexican food and this soup was just fantastic. I think I put a bit too much onion in it – probably should have only diced two, not three [...]
Adventures in Cooking: Lime and Cilantro Chicken Stock
In our house cooking the chicken and making stock generally falls on my shoulders. I don’t mind at all – I thoroughly enjoy it. Making stock is a really liberating experience for me.
I’m one of those very focused, engineer types who can cook most things that there’s a recipe for, but don’t you dare ask [...]
Now, that’s a freezer…
We’re kindah different from a lot of people out there, I think:
We make sausage and freeze it.
We cook and freeze beans from scratch.
We cook whole chickens in the slow cooker, make stock from the carcass and freeze it.
We run out of space in our side-by-side refrigerator/freezer.
And, we no longer have that problem because we are [...]
Good food and good cookbooks
I like good food. It’s a taste that I think has changed over the years and it’s only grown with both my advances in the culinary arts and teh fact that I married a woman who’s a wonderful cook. Tonight we had a Green Chile Sausage Souffle with Mexican Rice and Broccoli and Carrots with [...]