Curious Tidbits

© 2012 Tami Stewart Contact Me

Scratch Stock

Scratch Stock

This is a scream of desperation to all my rowdy pals who ‘really’ cook. When I say ‘really’ cook I mean they enjoy it, they work at it and other people admire their cooking finesse. My question goes to you – do you make your stock at home from scratch? You might wonder, why is my obsessive friend, obsessing about this at this moment? Well, I’ll tell you. It’s another book of course, The Making of a Chef by Michael Ruhlman. The book is his account of completing a portion of the classes at CIA. (for the uninitiated that’s not the CIA of covert ops but the CIA – the Culinary Institute of America). In his explanation of his mission for the book he writes, “Recipes are a dime a dozen. You could follow them for a hundred years and never learn to cook…If you didn’t know how to make a great stock, if you didn’t even know what a great stock tasted like, you were doomed to mediocrity in the kitchen, at best, and at worst, ignorant foolishness.” Hm? Perhaps I do not want to adopt his ideas of cooking into my own frame of reference but am I deluding myself? Perhaps I’m doing this all backwards, I’m cooking and trying to learn how as I go along? These are, of course, rhetorical questions as I get paid to cook and I better damn well do it says my credit card companies but do you understand? I’m sending this directly to everyone on my contact list, as I need to hear from you. Please help. And by the way, happy grateful day. Despite the distress of this particular missive, do not doubt that I realize my blessings, which are abundant. Kiss someone you love and be glad you are with them