Droimseanbó makes some decent gin!
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How long for boiling turkey bones for stock to immediately then turn it into a soup? I’m seeing anywhere from 2 hours to like 15 hours when I do a search for that…
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if you want to clarify it, cook it longer, skim the smutz off and keep adding water and boiling it down, slowly. the flavor intensifies and the broth is clearer - if that is a consideration.
like making a good phọ broth, you want lots of flavor, yet a clarified soup.
also, add your seasoning veg in mesh bags. keeps your broth clear.
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I’m probably gonna go as simple as possible, so just boiling what bones we have, taking them out, and then adding in what we want in our soup (potatoes, green beans, onion, left over turkey…). So clarified is not really an issue, if that makes sense? It’ll be immediately turned into soup.
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I’m a lover of using pressure cookers for broth, all the flavor remains in the broth, including the aromatics, and it’s far quicker to get a really high-quality product (I make great broth in 40 minutes from a whole chicken) if you pressure cook the ingredients for 2 hours, that would be pretty good stuff I’d say.
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Our go-to is simmered low, covered, for 4-8 hours. I know that’s a big range, but it’s basically whenever we bother to get going on Friday morning to dinner time on Friday evening.
I strongly recommend simmering with celery/carrots/onion/garlic/herbs for the full time. It really helps to make the broth flavorful.
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We’ve been doing a thing lately where, when we remember to, we put all the veggie off-cuts (onion ends, bell pepper middles, kale ribs, etc.) in a bag in the freezer and just keep adding to the bag until we’re ready to make stock. It works well, and gets one more use out of the scraps before they go on the compost heap.
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We do the same!
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My wife Laurie thinks I am weird for many reasons. When I unload the dishwasher, I put the just-cleaned dishes under the older clean dishes in the cupboard.
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Yes!
I would have purchased it for the cool bottle and name.
Also, Gin!
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That’s the system I grew up with. Vertical rotation. Anything that isn’t stacked on top of each other is rotated horizontally in the cupboard.
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Thank you for the name.
I will try this next time Laurie points it out to me. Cheers!
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Outside skirt steak grilled teo ways.
Salt and pepper.
Soy sauce, garlic, ginger, sake, and Korean Chile flakes.
Cheers!
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Ah, there’s the rub.
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Coho salmon on the grill
Since wild coho is very lean, I usually put some butter on top when I grill. This time, I used some bacon grease I had saved. It adds a nice richness.
Turnip and potato gratin
I used the root vegetable gratin recipe from Chef John. This ended up a little wet, since I had less root vegetable but used his amount for the half&half and broth. Next time I’ll eyeball it myself. The result was very tasty and the leftovers were incredible with a runny fried egg in the middle.
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Thick, sexy bone-in pork loin chops (salt, pepper, garlic & onion powder), baked on a bed of box stuffing w/tons of onions, celery, and fresh garlic slices & chunks. Added a little chicken juice (I save the liquid when I make chicken salad w/canned chicky) right after I got it out of the oven.
Two bags of colorful fingerling potatoes got boiled in our FoodPods
& smashed w/a tiny bit of milk, salt, chicky juice, lotsa butter, and a dash of Maggi. The result is purple!!
Stuck some broccoli into the FoodPods on top of the boiling potatoes during the last few minutes, so they’d be steamed.
Everything turned out so well! I’m exhausted, and very happy. I’m also round, firm, and so fully packed 
ETA:
More re: the useful AF, bizarre, Hieronymus Boschian FoodPod -
I got one, needed and got another, and a third would have been very nice while cooking on Christmas Eve.
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D was captured by a display on his way out of the nearby party store. It featured many boozy hollyday eggnogs of various types, prices, and brands. We’d discussed the need for nog, but I was thinking of the stuff from a grocer’s dairy aisle.
He examined them all, and soon decided the one for us had to be the en-mason jar’d Ole Smoky, from Gatlinburg, TN - esp b/c a friend and his honey live nearby. The company’s owner, The Moonshine King, even lives on the same street they do
It’s absolutely delicious and not overly strong
It was, however, a real PITA to get the goldang jar open
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Looks like I need to look into Foodpods.
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