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Gastronomical gaffes. Culinary confusion. Disappointment at dinnertime.

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10 October 11

Beef stock.

Start with a pile of meat.  Throw it into a pot with some other stuff.  Let it simmer for a hella-long time.  That’s pretty much it.

Okay, there’s more to making beef stock than that.  Making stock of any kind (veggie, chicken, turkey) requires a lot of patience.  It is an activity best performed early enough in the day to allow for sufficient simmering, which is where I erred most grievously.  I waited until evening to get started, and so found myself finishing up somewhere around 11 p.m.  If I’m gonna be playing with meat at 11:00 at night, that’s not the kind I’d prefer it to be.

Loins.  That’s the cut I’m talking about.

Themed by Hunson. Originally by Josh