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  1. ktdid56

    Film Noir

    Citizen Kane Notorious The Man Who Knew Too Much The Rope The Third Man La Dolce Vita Out of The Past (this movie was remade - Against All Odds) Raging Bull Sunset Boulevard Anything by Bergman Just to mention a few. Hope this helps a little. Kate PS - I love film noir. Popcorn, dim light, aaahhhhh.....
  2. Hi all. I have a question/response that up until now thought was simple. Here goes. With all of the cookbooks, and professional chef's books, and training/inspirational books (eg Escoffier, LaRousse, Pepin, Robuchon, Child) on the market today, are all of the recipes and techniques new? Maybe to Adam and Eve. They are new to the novice. Many are new, or should I say unique, to a great many professionals. It had to start somewhere. It had to be shared in order for this site to happen. Have they never been reborn or transformed into something new and exciting? Is not "anything that's old is new again"? I believe food is so inspirational and it is complete unadulterated love. Not to share is devoid of the compassion that brings us to this place in the first place. The heart of the home is truly the kitchen. When you share your food, humble bites to extravagance, you already share yourself, your heart, your love, and your culinary skills. It is so flattering. That's what we crave. Why not share your recipe? They will never make it the way you did. Have you ever made anything 'just like' your mother, or grandmother, or aunt, or uncle, or whomever? Probably not. You created it to suit you. And they did what they did to suit them. It's like getting 15 people to sit in a circle. Begin with a story at one end, and see what happens to it when it finally reaches the end. Will it ever be the same story? Never. It's evolution. It's a beautiful thing. Pass it on. See what happens. In my humble opinion. Kate
  3. I was thinking the same thing Tommy. No one should be surprised by the prices with all of the 'exchanging' going on. I want to make sure I get this right: Got a pot from somewhere other than W-S, use it, then take to W-S to exchange for something better? Does bad karma ring any bells? Not judging anyone. Just wouldn't do that myself. Doesn't seem right.
  4. ktdid56

    Veal stock

    Well kids, the stock didn't make it. Had to bury it. (dead you know) I was never able to get past the smell. It left an aftertaste that was really hard to get over. And, as I was reducing it, it only got worse, so the only humane thing to do, stock met drain pipe. Too bad. The funny thing was the mouthfeel. So velvety. That really makes this a shame. I was going to call my butcher, but then I read the replies and have come to the conclusion that it probably was burnt marrow. I needed to pay more attention to the roasting process. Alas, my bad. I hated to throw it away considering those little bones weren't cheap and the time spent waiting for that glorious brown gold. If I were working under a chef that saw that, I would probably have to pay some sort of consequence for my actions. Oh well, chalk it up to experience. I still have batch number one that is absolutely devine. Pure gold. Comfort, I live about 40 miles northwest of Chicago. My butcher and fish monger is in Barrington, about 7-8 miles from me. Called Meeske's. 847-382-1745. Guy that I work with is Jerry. If you call, tell him I sent you. He likes talking to people who are creative with cooking. Thanks for all your help everyone. kt
  5. ktdid56

    Veal stock

    Hi guys and thanks. Glad to be here. Glad you're here to help, especially at this hour. I can't figure it out. Bones are fresh. Used half from that 20 lb batch for 1st pot. Wonderful stuff. Didn't smell like they were too roasted. I usually roast at 375-425 for about 1 1/2 to 2 hours. (Turn after 45 minutes and put vegies in for 2nd hour of roasting) Maybe some of the femur bones were going bad. I'm so goofy, I added some tomatoe paste and a bay leaf to see what would happen. I am a coward however, when it comes to tasting stuff I think may taste bad. I love my butcher. He will inquire, and usually get me anything that I ask him for. As a matter of fact I asked him to check on some ox cheek and boar for my Easter supper - Daube de boeuf. Yummmmmmm. Anxiously awaiting til Tuesday. Another digression. Very tired. My bad. I'll see what happens with the morning light and let you all know sometime this weekend. Love this site. kt
  6. ktdid56

    Veal stock

    Hello all. My first post here. Been lurking around awhile. Hope I can come in. My name is Kate, I usually go by KT. I have been cooking a long time. Basically since I've been 7 or 8. I'm 48 now. Watched my mom. She was a fabulous cook. Worked in a few restaurants for about 9 years or so. Dishes, waited tables, helped do prep, stocked, cleaned out the walk-ins. In one restaurant, I was even able to help on the line when we got in the weeds. Very cool. Seems to be in my blood. I worked with a caterer for about 14 years. She let me do a few of my own parties. That was so much fun. Made my bones to some degree. Now, I manage an estate in Northeastern Illinois. My husband's family estate. I live there as well. Nice to be able to roll out of bed and go to work. Anyway, I digress. I'm real happy to be here. I have been studying some of the masters for the last 10 years, and I am pretty proud of myself. I like to call myself a self-made chef. I do, however, run into snags now and again and I miss being able to walk over to the chef and ask him/her questions. So, I must ask chefs like yourselves and hope to get an answer. Here goes: I am making veal stock as we speak. I acquired about 21 lbs of fresh veal bones. Picked them up yesterday afternoon. So I roasted half of them with mirepoix, put in pot, added H2O and it smells great. Started with the second batch. This time, the aroma in my kitchen didn't smell like nicely roasted meat and bones. It had almost an acrid smell. I took the pan out of the oven and stuck my nose in there and thought wow, what happened? I realized I had put some marrow bones in along with the knuckle bones. Is roasted blood and marrow that smell? I put those bones in a pot with all of the goodies and now the stock's essence is that smell. I haven't tasted it yet, almost afraid to. Does it stay in the pot to finish it out, or does it go? I sure hate to think of throwing that love potion away. Expecially since I've been making and stockpiling gallons of the stuff for the last few months in preparation for summer. The first batch I made this morning smells heavenly. Can't wait for the finished product - glace de viande. That's food of love. What do you suggest I do with this stuff? Please be kind. Thanks for letting me babble. I may do that now and again, especially when I'm overtired. KT
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