Last Kitchen 101 post showed us the method traditionally used to make a chicken stock. I can hear what most people jump to when they see a post like that – “I just don’t have time to spend fussing over something as complicated as that.”
That statement blows my mind. Mind you, I am a chef by trade, so most of my lessons in the kitchen began in a “professional” establishment. I have no problem spending a day skimming a sauce, or preparing pasta from scratch. It’s fun for me.
Thing is, I don’t normally slave over a preparation, unless there is a need for it. In the case of my post on stock, there is one skimming, (in the beginning,) that’s it. It’s easier that way. I am not a person to fuss over a preparation. I like things to take care of themselves, with a minimum of hassle.
This recipe is the answer to that. With around 30 total minutes of actual kitchen time, you can have your beautiful stock. The trick is to set it, and (almost) forget it. It will take a good 20 hours, but the results are worth it. Best yet, it can be set overnight before bed for the first step, then the second step can be done before you head off to work. Once you get home, your stock is ready to be strained.
Read more to get started
This week Nick over at Macheesmo posted a recipe for Spicy Orange Greens that caught my eye. The noodle salad was spot on; it was what was referenced in that post that caught my attention. Nick prefaced his recipe by stating he had watched the movie “Forks Over Knives.” The salad had been inspired by it. I decided to watch the documentary that day, and I am going to tell you how I think it fits into the REAL food movement.
While I watched the movie, I found myself yelling at the computer. (Of course, there was no one around, except my very accepting cats and a dog that thinks I am crazy.) What drove me to yelling? If you have ever seen someone on the internet that thinks someone else is off-base, then you saw me that day.
I had to see more. I went to the book store and checked out the companion book/cookbook. What I read floored me.
Now, you know what I think of vegetarianism. Honestly though? To each his own. I just hate it when someone pushes “veganism” as a “healthy” way to cure all the diseases known to man, backed up by crappy, shoddy science.
To be fair, I actually gave the movie a shot. The companion book was a little harder, but I did skim through it. Read below for what I think of both the movie and the companion book:
Read what I think of this movie –
