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Upbeat
04-27-2008, 12:03 AM
Make a big pot of chicken stock! It's so easy that anyone can do it.
What's more, chicken stock can give you the strength to face life's challenges.
In 1926 American Gertrude Ederle swam the English Channel sustained by seven chicken stock feedings as she floated on her back.
Chicken stock's history goes back for centuries. recognized early on for its restorative comforting power.
It's simple to throw together ingredients and let them simmer while you write, blog, or do whatever you do.
The wonderful cooking aroma, for starters, is comforting, calming - as it wafts through your home.
If you've never made this stuff, check web for simple recipes and get started.

Silver King
04-27-2008, 12:33 AM
It also makes a great base for many soups. I used to make beef stock as well and freeze gallons of it for future use. Nowadays, I find some store-bought brands are pretty good and inexpensive.

I've got a big pot of marinara sauce simmering on the stove right now, along with twenty or so meatballs. We'll be eatin' good tonight!

(Man, I wish we had a cooking forum...)

Cranky
04-27-2008, 12:34 AM
I always bake my chicken in chicken stock. It comes out tender and juicy every single time.

Yum.

Ol' Fashioned Girl
04-27-2008, 02:13 AM
It also makes a great base for many soups. I used to make beef stock as well and freeze gallons of it for future use. Nowadays, I find some store-bought brands are pretty good and inexpensive.

I've got a big pot of marinara sauce simmering on the stove right now, along with twenty or so meatballs. We'll be eatin' good tonight!

(Man, I wish we had a cooking forum...)

Man... I wish we had a cooking forum, too. What do you suppose the chances are... and that you and I would end up moddin' it? :)

rhymegirl
04-27-2008, 02:59 AM
It also makes a great base for many soups. I used to make beef stock as well and freeze gallons of it for future use. Nowadays, I find some store-bought brands are pretty good and inexpensive.

I've got a big pot of marinara sauce simmering on the stove right now, along with twenty or so meatballs. We'll be eatin' good tonight!

(Man, I wish we had a cooking forum...)

Save me some meatballs.

CDarklock
04-27-2008, 03:43 AM
When I need comfort, I generally prefer the Southern variety.

nerds
04-27-2008, 04:30 PM
When I need comfort, I generally prefer the Southern variety.


Sip it slow and the world stays sweet.

Maryn
04-27-2008, 04:36 PM
Damn, SilverKing, I was available for dinner! (I made something that came out great once and never again. We ate it anyway. It was what we had.)

Is there a suggestion box? I'd sure visit a cooking forum, since I have to do it about 350 nights a year.

Maryn, wondering about dinner already

WittyandorIronic
04-27-2008, 05:30 PM
Mmmm......meatballs.

choppersmom
04-27-2008, 05:42 PM
Yesterday I made a slow-cooker potroast that seriously got up off the plate and kicked everybody's ass for them. Gotta love my Crockpot!

Choppersdad does most of the cooking around here, only because he gets home from work a little earlier than I do, so he does whatever shopping and starts up dinner. But I enjoy cooking too. Another writers' board I belong to has a recipes forum. Makes us more than just writers, y'know?

Little Earthquake
04-27-2008, 07:58 PM
When I need comfort, I generally prefer the Southern variety.

LOLZ. I appreciate savory foods AND liquid refreshment when in need of comfort.

Oh, and shopping. Oh, and kitty snuggles. Oh, and mind-numbing internet surfing.

TerzaRima
04-27-2008, 08:14 PM
Sara Moulton says to make your chicken stock with wings, but I've never tried it.

Upbeat
04-27-2008, 10:49 PM
Sara Moulton says to make your chicken stock with wings, but I've never tried it.

Although you can make it with a whole chicken or just parts, chicken wings have the most conentrated number of bones - an especially good thing for stock.
Today, though, it's hard to find just wings at a meat counter.
I've heard that restaurants grab them up first.

CDarklock
04-27-2008, 11:16 PM
LOLZ. I appreciate savory foods AND liquid refreshment when in need of comfort.

Oh, and shopping. Oh, and kitty snuggles. Oh, and mind-numbing internet surfing.

Replace "shopping" with "loud-ass metal music" and I'm right there with you.

Silver King
04-28-2008, 12:19 AM
Man... I wish we had a cooking forum, too. What do you suppose the chances are... and that you and I would end up moddin' it? :)
It would be great to have as a sub-forum here. Of course we wouldn't mind the extra "work," and I feel it would be a popular place to discuss all manner of cooking related subjects.

...Is there a suggestion box? I'd sure visit a cooking forum, since I have to do it about 350 nights a year.
Duly noted and forwarded as part of my ongoing assault upon the decision makers. So far, my efforts haven't paid off, but I'm not through bugging them just yet; and with Jen on my side, we can double team 'em.

The spaghetti marinara and meatballs last night turned out very well. We fed eight people and have enough left over for tonight's meal. :)

Silver King
04-28-2008, 12:52 AM
Yesterday I made a slow-cooker potroast that seriously got up off the plate and kicked everybody's ass for them. Gotta love my Crockpot!
Slow cooking is one of my favorite ways to prepare meals. And it's easy, too. You simply toss the ingredients into the cooker and let it do the work. You can be gone all day and arrive home to a perfectly cooked dinner.

(By the way, "Crock-Pot" is the name of the original model sold by The Rival Company, though many people refer to any slow cooker as their "Crock-Pot.")

If you like pea soup, here's a simple yet delicious slow cooker recipe:

I/2 pound smoked sausage, cut into 1/2 inch pieces
3 cans (14.5 ozs each) chicken broth
1 cup water
1 pound package of dried split peas
3 carrots, sliced
2 celery stalks, sliced
1/2 onion, chopped
3/4 teaspoon dried marjoram leaves
1 bay leaf

Saute sausage for a few minutes until browned. Rinse and sort peas. Add all of the ingredients into the cooker, cover and cook on high for four hours. Serve and add salt and pepper to taste.

One thing to keep in mind when slow cooking is that if you lift the lid, allow an extra twenty minutes of cooking time for the heat to build back up. With most recipes, the cooker will do its job without any need for stirring or checking on the meal.

Cranky
04-28-2008, 12:54 AM
Gawd, I'm so hungry now!

astonwest
04-28-2008, 02:54 AM
When I need comfort, I usually just watch episodes of Cops...there's something very soothing knowing at least your day isn't turning out like the people getting arrested on that show... :)

nerds
04-28-2008, 03:25 AM
When I need comfort, I usually just watch episodes of Cops...there's something very soothing knowing at least your day isn't turning out like the people getting arrested on that show... :)


Agree! We watch COPS every Saturday night. It's the loveliest thing to be all tucked in and law-abiding, avoiding Saturday night Out There, whilst nationwide mayhem is swirling around you being taped for the next episodes of . . . COPS. :D

My new favorite is the Vegas homeless guy who robs the fountains, gets caught, is let go and goes right back to do it again in hopes of 3 hots and a cot. Which he got. :D

soleary
04-28-2008, 03:32 AM
Chicken stock. Is that traded on the NASDAQ?

Sorry. Couldn't resist.

nerds
04-28-2008, 03:37 AM
Chicken stock. Is that traded on the NASDAQ?

Sorry. Couldn't resist.


:roll:

Yes, and it's taking wing. Soaring. Get that Chicken Stock NOW.


There's also Chicken Stock Car Racing, soon to overtake NASCAR in popularity.

http://laughingsquid.com/wp-content/images/chicken_car.jpg

Soccer Mom
04-28-2008, 04:40 AM
http://images.icanhascheezburger.com/completestore/2008/4/25/dontyou128536422670537688.jpg

I'll be cooking black-eyed peas in my slow cooker this week. I cook the peas in chicken stock with bacon, onions, and potatos.

Nom.

Yeshanu
04-28-2008, 09:49 PM
Man... I wish we had a cooking forum, too. What do you suppose the chances are... and that you and I would end up moddin' it? :)

I'll mod it! Especially if it means I have to test out all the recipes. :)

Mini-me, aka Ally or Kida Adelyne, has recently taken up cooking as a hobby. She says it's the best hobby she's ever had, because her dad and I pay for all the materials.

And that slow cooker recipe makes my want to go out and buy a slow cooker, which wouldn't be a bad investment anyhow. Thanks, SK!

Oh, and anyone have any favourite recipes for lake trout? They were on sale today for $1 a pound, so we bought one.

DWSTXS
04-28-2008, 10:11 PM
Chicken stock. Is that traded on the NASDAQ?

Sorry. Couldn't resist.


No. It's traded on the quackdaq

Silver King
04-29-2008, 12:41 AM
...And that slow cooker recipe makes my want to go out and buy a slow cooker, which wouldn't be a bad investment anyhow. Thanks, SK!
I went back and looked at the soup recipe and realized a mistake: It should be cooked on high for four hours, not on low. I fixed the error and hope no one tries the recipe using the lower setting. :)

You can buy a decent slow cooker for about fifty dollars. Mine is a Rival "Smart Pot" with four settings. High includes four and six hour selections, and low eight and ten hours.

You can prepare just about any meal in a slow cooker, from soups and stews and chilies, to main dishes such as chicken and beef and pork. You can even "bake" breads and create desserts also.

Once the food is in the cooker, it won't need constant attention or frequent stirring. It often beats using an oven, as it requires far less energy to operate; and you won't have a sink full of pots and pans to clean after dinner.

To get started, you could buy a cook book that focuses on slow cooking or even find just about any recipe you can think of online. You'll be amazed at how simple some recipes are, and how delicious the food will turn out. :)

Silver King
04-29-2008, 01:06 AM
Guess what? We have a new cooking related forum, and this thread will fit nicely in there.

StephanieFox
04-29-2008, 01:15 AM
I'll often make stock with gizzards. It's cheaper than using chicken parts and there's no fat to skim off. It's very good and the three of us (me, my husband and our bulldog) like gizzards as snacks. It takes a long time to get done, though. The stock doesn't jell up that regular stock. I've tried chicken feet and you get a very hard jellin' stock.

Pthom
04-29-2008, 09:18 AM
I make chicken stock with the backs, necks and wings, or the carcase of a baked bird. And that jelling bit with stock is a gooood thing. Means you can extend its chicken broth-ness without loosing its power. The reason gizzards (or other internal organs) don't make the gelatine is because they have very little connective tissue, compared to bones, hard working muscles (backs and wings) or feet.

The thought of making stock from chicken feet is most unappetizing to me. But it's okay: all the chickens I get come without feet.

Maryn
04-29-2008, 04:26 PM
I make chicken stock with all the nasty bits I trim off every time we have chicken, which is a couple times a week at least. No skin or bones, usually, just the breast tendon and a sliver of attached meat. I stuff it in a sandwich bag in the freezer, and when I have two such bags filled, that's enough to make stock.

I've only done this a few times, I note, so I'm no expert. But it was mighty tasty every time.

Maryn, who made bread yesterday

L M Ashton
04-29-2008, 04:27 PM
I haven't liked pea soup since my mother threw the pot at me.

I loved Christmases and Thanksgivings (for more than this, but this pertains to the thread ;)) because I called dibs on the turkey carcass. That no one else wanted anyway, but that's beside the point. ;) I took all the bones and whatever, added a bunch of water, boiled for hours, and that makes a great stock. For church Christmas dinners, there'd sometimes be half a dozen turkeys, sometimes more, and I got those, too. I had bags and bags and bags of turkey stock in my freezer that I used for all sorts of things. :D But then, I also had a large freezer.

Now, in Sri Lanka, where turkeys are incredibly expensive... (back in 2003, a 5 or 7 pound turkey cost over $30, and we've been hit with massive inflation since then...)


And, you know, great new forum!! :D

paprikapink
04-30-2008, 11:08 PM
Yesterday I made a slow-cooker potroast that seriously got up off the plate and kicked everybody's ass for them. Gotta love my Crockpot!

Choppersdad does most of the cooking around here, only because he gets home from work a little earlier than I do, so he does whatever shopping and starts up dinner. But I enjoy cooking too. Another writers' board I belong to has a recipes forum. Makes us more than just writers, y'know?

Got the forum, now come across with the pot roast recipe! Please?

paprikapink
04-30-2008, 11:10 PM
I have a friend who put warm chicken stock in baby's bottle (when he was biggish, but not up to cups). I said dang! why didn't i think of that!

Upbeat
04-30-2008, 11:58 PM
I have a friend who put warm chicken stock in baby's bottle (when he was biggish, but not up to cups). I said dang! why didn't i think of that!

Clever. That MUST be a first!

Silver King
05-01-2008, 01:50 AM
Got the forum, now come across with the pot roast recipe! Please?
I'm not sure how C-mom makes hers, but here's a simple version I've used that works well. I found it on the back of a packet of McCormick's Slow Cookers Savory Pot Roast seasoning. They also have other seasonings available for chili and beef stew that I've tried, which are quite good, inexpensive and available at the grocer's.

1 two to three pound roast
5 cups chopped veggies (carrots, potatoes, onions, celery combined)
1 cup water

Place food in cooker, mix seasoning with water and pour over the roast and vegetables. Cook on low for eight hours or on high for four hours. (I prefer the lower setting.). Stir sauce before serving.