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Real stock and marrow butter

 
Judson Carroll
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posted 3 years ago
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Being about half French, I make my own stocks and broths from scratch. So all those trendy "bone broths" and such... yeah, we've been doing that for a thousand years or so... probably longer. Real stocks and broth are not just the key to good soups, stews and gravies, bit most sauces. That means, I save ALL bones - from fish to beef, deer to small game... you name it, it goes in the freezer. Tonight I roasted some beef bones with onions and such and found some nice pockets of marrow. It used to be common for folks to spread marrow on bread, like butter. I find that a little strong in flavor. So, I blended half hot marrow with butter, freshly cut parsley, salt, pepper and some of the roasted onion. WOW!!! I am enjoying this on my toasted sourdough with a glass of wine, while the bones are simmering with browned meat, onions, garlic, pepper corns, celery, thyme and bay leaf. THIS is how a kitchen should smell!

"Them that don't know him don't like him and them that do sometimes don't know how to take him, he ain't wrong he's just different and his pride won't let him do the things to make you think he's right" - Ed Bruce (via Waylon and WIllie)

 
Judson Carroll
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Some of the stock I made last night is going into onion soup tonight - real French Onion soup is very simple if you have real stock. Just cook down and caramelize several onions in the fat of your choice. I like to add garlic and/or leeks and a few cloves, but that is totally optional. Add stock, salt and pepper to taste with any herbs you like. Fry up some good bread (home made sourdough for me) in butter or olive oil (garlic and parsley optional). Ladle the soup into oven proof bowls or ramakins. Add a dash of brandy, sherry, bourbon or wine to each bowl. Float your crouton (fried bread) on top. Cover with Swiss cheese. Put the bowls under the broiler until the cheese melts and browns.... dig in!

"Them that don't know him don't like him and them that do sometimes don't know how to take him, he ain't wrong he's just different and his pride won't let him do the things to make you think he's right" - Ed Bruce (via Waylon and WIllie)

 
Douglas Alpenstock
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posted 3 years ago
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I'll be right over! What wine should I bring?

Seriously, if you could translate this into a permie food channel on youtube, you might flip the conversation in the same way that Tesla turned "compromise" into "premium elite." Slow food = sex. And sex sells.
 
Judson Carroll
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Douglas Alpenstock wrote:I'll be right over! What wine should I bring?

Seriously, if you could translate this into a permie food channel on youtube, you might flip the conversation in the same way that Tesla turned "compromise" into "premium elite." Slow food = sex. And sex sells.



I find that a strange concept but I will take it under advisement...

"Them that don't know him don't like him and them that do sometimes don't know how to take him, he ain't wrong he's just different and his pride won't let him do the things to make you think he's right" - Ed Bruce (via Waylon and WIllie)

 
Douglas Alpenstock
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posted 3 years ago
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Haha, I'm kidding of course. Except for the idea of a permie food channel. That has possibilities.
 
Judson Carroll
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Douglas Alpenstock wrote:Haha, I'm kidding of course. Except for the idea of a permie food channel. That has possibilities.



I actually used to do a food blog with videos on youtube.  I might start up something along those lines soon.  I'll have to use rumble though - youtube pulled my content when I observed that Dr. Fauci reminded me of Yoghurt in "Spaceballs".... seriously.  In the words of an old Cherokee saying, "If you encounter a group of people and no one is laughing... RUN!"

"Them that don't know him don't like him and them that do sometimes don't know how to take him, he ain't wrong he's just different and his pride won't let him do the things to make you think he's right" - Ed Bruce (via Waylon and WIllie)

 
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