Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
I like Mr. Trillin. Good read, thanks for sharing.
so i'm screwing up the mean?
Were we talking about age?
Has Whole Foods ever sold a single chicken foot at $3.99/lb, or a single chicken back at $3.49/lb ?
What do you need a single chicken foot for.
they're sold in packages. but who the fuck would pay that much.
Not sure. I did buy calf feet on Arthur Avenue this week.
more veal stock?
Trying Keller's again: brown and white. Not sure how I like not roasting the bones, but it does save time.
The time/cleaning up savings from not roasting the bones for stock is great. Lately I think I've settled on getting most of the roasted/browned flavors when I make sauces.
Ya. Last time I had 25 pounds of bones roasting in two separate ovens. It's definitely a production. Though, it does perfume the house rather nicely.
I guess out of season tomatoes won't make any real noticeable difference for stock.
I don't recall ever using a non-canned tomato for stock.
Well, that's what I was thinking of doing. It just calls for paste and a pound of fresh tomatoes. I guess those canned plum tomatoes would work fine, right?
That's what I've always used. I can't see how it would be a problem. And people certainly use stranger things than canned tomatoes in their stocks. Ducasse, Piege, and Marco Pierre White all call for boullioun cubes, for example, though I can't say that I subscribe to that idea.
What? You don't use Knorr? And you call yourself a cook...
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