Food Goes in Mouth

junk food

meilev — Thu, 14 May 2009 05:40:44 +0000

as a way of introduction

meilev — Tue, 05 May 2009 01:10:41 +0000

I think I will write a little about chicken stock. I often wonder why people buy that horrible stuff in the can (time, I know). But it is so easy to make your own stock. Really. As noted on numerous cooking blogs (smitten kitchen, ruhlman.com), I keep a Ziploc bag in the freezer with my veg scraps and chicken bits. I’ve taken to buying whole chicken and cutting it apart. Maybe this makes me a psycho, but dismembering chickens is rather relaxing. Sometimes, I roast the whole thing and save the skeleton. A different flavor stock, for sure.

For a nice golden stock, you only need the following

chicken parts (back, neck, all the meat and bones leftover)
onion (leave the skin on for an excellent golden color)
carrots (scrubbed, skin on)
bay leaves
optional (parsley, celery, and any other vegetable you have around. Nothing funky smelling, it will make your stock, you know, smell funky. This means you, green peppers, asparagus, cabbage. I prefer a classic mix of onion, carrot, celery, and parsley. All things that you should always have in your crisper, imho)
4-6 quarts of water (use your biggest pot)

Throw it all together, bring to a boil, lower to a simmer for 1-3 hours. Cool, then strain out all the veg and chicken. And viola, you have stock for soup, sauces, mashed potatoes, anything that could use some flavor. Freeze your leftover stock in ice cube trays for instant flavor to pasta sauces!

my secret shame

meilev — Sat, 02 May 2009 23:32:45 +0000

made with Poladroid (www.poladroid.net)

apple

meilev — Sat, 02 May 2009 21:06:02 +0000

made with Poladriod (www.poladroid.net)

joe’s ice cream

meilev — Sat, 02 May 2009 06:27:13 +0000

Created using Poladroid, a neat program that spits out Polaroid esque jpegs of your photos. http://www.poladroid.net/

between pizza and chili, there is only love

meilev — Sat, 02 May 2009 04:29:40 +0000

For my very first post on this new venue, I thought that I would tell you about my latest pizza: the chili pizza. Quite simple, really, take leftover chili and pile it on leftover pizza dough, cover with cheddar cheese and scallions, fire at high temps. I did a web search for chili pizza recipes, and it doesn’t look like it exists…but how can something so perfect together be ignored for so long.

I did take a few pictures, but my kitchen is really poorly lit and they look quite inedible. I’m gonna have to work on my lighting set up for the kitchen for the future. Or start cooking before 8pm.