My second job was working for a Chinese Restaurant. I started off delivering and washing dishes. By the time I left I was an assistant cook. Ever since that I've always been interested in cooking. I am not talented enough to be a professional, but I try to be careful.
Other hobbies - reading of course, also strategy and role playing games (somewhat). And the animals help. larry >How many of you are or have been professional or amateur cooks? What other >secondary/alternate/hobby activates mesh as well with programming? I was >once told that musicians also mesh will with programming for many similar >reasons. > >-------------- >Ian Skinner >Web Programmer >BloodSource >Sacramento, CA > > >-----Original Message----- >From: Adam Churvis [mailto:[EMAIL PROTECTED] >Sent: Monday, June 16, 2003 7:13 PM >To: CF-Community >Subject: Re: erika > > >> Besides making good chicken stock is a lot easier than the >> method you describe. > >Actually, if you're making a roasted-bones chicken stock (the kind that has >a darker color and a deeper, slightly nuttier flavor), the two processes are >rather similar. > >Glace de viande is the ultimate reduction of gelatinous beef stock until no >more moisture can be expelled. It hardens into a solid dark brown block >that you crack with a mallet into little pieces and store uncovered in the >fridge for up to a week. It dissolves nicely in sauces, provides a depth >and richness of flavor and a high gloss, and thickens and smoothes the sauce >into a perfect mouth feel. It's rarely used in home cooking because of the >effort and short fridge life, but if you're all stressed out from work and >want to relax, it's a great distraction. > >PS-- If you make your own chicken stock, try this: > >1) Simmer the chicken whole for about one hour in barely salted water at >just the barest hint of a simmer. Remove from heat and let the chicken cool >in its liquid. > >2) Pick the chicken clean and reserve the simmering liquid, carcass, wings >tips, skin, and bones. Use the meat for something else. > >3) Hack the carcass and cut the skin into 1-inch pieces, and place in a >roasting pan with two quartered onions with the skins left on, a carrot or >two cut into inch-long pieces, one bay leaf, two teaspoons of whole black >peppercorns, and either one sprig of fresh thyme or a pinch of dried thyme. >No salt yet. > >4) Roast at 400-F until everything is nicely light brown > >5) Transfer the mixture to your stock pot and deglaze the roasting pan with >some of the reserved simmering liquid from earlier to dissolve all the fond, >then tranfer that plus the remaining simmering liquid to the stock pot. > >6) Add enough cold water to just cover and bring to a barely moving simmer >uncovered (or you'll roll in the albumins and cloud the stock). Simmer only >about an hour or it'll get bitter. > >7) Strain through cheesecloth, de-fat in a separator (best kitchen invention >ever made), strain through cheesecloth one last time, and season to taste. > >I typically don't reduce chicken stock any further because it turns bitter >on me. You should end up with a rich and flavorful roasted chicken stock. > >Respectfully, > >Adam Phillip Churvis >Member of Team Macromedia > >Advanced Intensive ColdFusion MX Training >ColdFusion MX Master Class: >July 14 - 18, 2003 >http://www.ColdFusionTraining.com > >Download CommerceBlocks V2.1 and LoRCAT from >http://www.ProductivityEnhancement.com > >The ColdFusion MX Bible is in bookstores now! > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Archives: http://www.houseoffusion.com/cf_lists/index.cfm?forumid=5 Subscription: http://www.houseoffusion.com/cf_lists/index.cfm?method=subscribe&forumid=5 This list and all House of Fusion resources hosted by CFHosting.com. The place for dependable ColdFusion Hosting. http://www.cfhosting.com Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
