I hope to one day be a boullionaire
In times of turmoil, it is prudent to keep a healthy portion of your savings in liquid assets.
Yep. I have 4 gallons of mead bubbling away in demijohns
Liquid gold! Replace water with stock when making rice to get the best goddamn rice you’ve ever had in your life
I just call that rice, although its a step up when you use home made stock rather than making it from a powder. For a quick and easy meal power is a lot easier though.
Growing some bay trees to hopefully form a low hedge, got the cuttings last year and they are still a bit young to use in the kitchen but hopefully one day I will be getting leaves from them to go in for making rice and other things.
I mean, I managed to finally get the last laugh on that bastard Nook, playing the stalk market long enough.
I’m lazy so I just take a Costco chicken, remove the meat, break down the carcass enough to fit well in my pressure cooker, barely cover with quality veggie stock (I did mention that I’m lazy) and cook on high pressure for 1 hour.
When not lazy, I roast chicken feet in an oven with large chunky mirepoix at 425°F/218°C for 45 minutes, moved then around in the pan to avoid burning, then another 45 or until nicely browned. Deglaze the pan, pour all and liquid (water or the box stock) in the cooker as above.
The regular stock is a gelatinous mass in the fridge. Foot stock is akin to vulcanized rubber.
I just made my first pot of stock the other day and turned it into soup and oh my god the BROTH
