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Tag Archives: Stock Making
Trots to the Pot
You like pig’s feet – les pieds du porc, manitas de cerdo, schweinstrüße, etc? I love them and always have since my Welsh grandmother would prepare them for me as a child, much to the chagrin of my mother who … Continue reading
Posted in Blue Collar Gastronomy, Comforting Foods, Fonds and Jus, French Regional Foods, Game, Stocks and Stock Making, supermarkets, Techniques, Veal
Tagged Agnes B, Au Pied du Cochon, Aux Pieds des Cochons, Blue Collar Gastronomy, Cottechino, E Dehilleren, Les Halles, Les Halles Paris, Levoni of Mantova, Onion Soup, Pieds du Porc, Pierre Koffmann, Pig's Trotters, Rungis, Stock Making, Zampone
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Stock Items and their Hue
I have always been a fiend for stocks. They are the root of so much of my cooking style. Chicken stock is a near weekly travail – it’s the stock that has the widest permutations by far. No need for … Continue reading
Posted in Alliums, Batterie, Blue Collar Gastronomy, Chicken, Fonds and Jus, Game, Great Chefs, Ingredients, Kitchen Tips, Onions, Stocks and Stock Making
Tagged Beef and Veal Stocks, Blue Collar Gastronomy, Chicken Stock, Escoffier, Minestrone, Repertoire de la Cuisine, Stock Making
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