Some time back, I wrote a long post about knives: which ones to buy, how to maintain them, and so forth. There is a good deal more to be said about that, and I’ll do it one of these days, but for the moment I’d like to talk a bit about what ...
I've heard that you can make chicken stock, or any kind of stock, by simmering bones and leftovers with various vegetables, and then straining it to remove the solids so that you end up with awesome stock. So today, I decided to give ...