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Making Chicken Stock from carcass?

Yes I have never read it in a "gourmet" type cookbook, but it is mentioned in several of my diehard-whole-foodist type cookbooks. I'm not sure high mineral content adds to the flavor in a obviously positive way so maybe it's not as interesting to chefs?

Sep 14, 2012
emmeisix in Home Cooking

Making Chicken Stock from carcass?

Is garlic non-standard? Too much?

Sep 14, 2012
emmeisix in Home Cooking

Making Chicken Stock from carcass?

That is very possible... "soapy" sounds very close to the off taste. I will definitely omit from the broth next time. Fortunately the taste was mild enough that it you couldn't really taste it in the pie. :)

Sep 14, 2012
emmeisix in Home Cooking

What foods do NOT live up to their reputation or hype, in your opinion?

Some foods like this go into the "I grew up with it" category that is just untouchable even if you have moved well beyond in terms of developing taste in dining. I realized that I have a lot of these foods (chicken pot pie, mac n' cheese, peanut butter on toast) that are probably not that good if you are an adult and never had them or have any association with them (my boyfriend is greek, and thinks all these foods are mostly gross, or a waste of calories!)

Sep 14, 2012
emmeisix in General Topics

Making Chicken Stock from carcass?

Good points. I did not know about the rolling vs simmering. I think next time I will do the crock pot, with less water (lower boil, less to boil off anyway), and skip he vinegar. So far, not sick, by the way. :)

Sep 13, 2012
emmeisix in Home Cooking

Making Chicken Stock from carcass?

Rosemary and Thyme, fresh (in the broth). For the chicken, I used the same plus dried Marjoram.

Sep 13, 2012
emmeisix in Home Cooking

What foods do NOT live up to their reputation or hype, in your opinion?

I have only ever had "meh" risotto... I would also mention Paella. Everytime I've had it it tastes like that generic "mexican rice" you get at cheap tex-mex places... just with fancy pieces of meat in it.

Sep 13, 2012
emmeisix in General Topics

What foods do NOT live up to their reputation or hype, in your opinion?

Yes, usually $5 for a few tablespoons at a good sushi place. It's definitely the best of the poor-man's caviar. Plus the bonus of eating them one by one and really enjoying them. :) Mmmmm.

Sep 13, 2012
emmeisix in General Topics

What foods do NOT live up to their reputation or hype, in your opinion?

Several of my friends go crazy for Sea Urchin. All the times I've tried it tastes somewhere between "empty", "flowery" and "vaguely disgusting"

Sep 13, 2012
emmeisix in General Topics

Making Chicken Stock from carcass?

Well, I ate some of pie and it was pretty darn good! I will let you know if I get violently ill later.

Sep 13, 2012
emmeisix in Home Cooking

Making Chicken Stock from carcass?

Yeah, that may just be it. Also the stock was very thick from all the gelatin, and cloudy... it was definitely different than what I have gotten from boiling a chicken with an onion, for example.

Sep 13, 2012
emmeisix in Home Cooking

Making Chicken Stock from carcass?

Well, I haven't eaten the stock yet. Dinner was late in the day, and basically as soon as I ate (20 minutes after it came out), I cleaned the chicken (it was still really hot and kind of hard to do) & started the stock. It just took me a while to chop everything and bring it up to boil.

I guess I'm more worried about the 3 hour period. Starting from boiling, it would take (guessing) an hour or so to drop below 140... so is 2 hours at conducive temperatures enough to spoil? I kind of doubt it, given the usual food safety guidelines...

I guess it would help if I knew what soured stock smelled like... maybe I should leave some out on purpose. :)

Sep 13, 2012
emmeisix in Home Cooking

Making Chicken Stock from carcass?

Oh, great idea! I do have a slow-cooker. I will do that next time... I kept having visions of the flame getting blown out and us all dying from natural gas inhalation (ok not very realistic, but...)

I added the vinegar on a recommendation from a cookbook. The claim was that it would help get minerals out of the bones and make a healthier stock. Maybe I will cut that down or eliminate it next time...

Sep 13, 2012
emmeisix in Home Cooking

Making Chicken Stock from carcass?

Ok, I am new at this and I'm worried I did something wrong.

On Monday night I made a roast organic chicken... it was delicious. The cavity was stuffed with onions and celery and I coated it with a bit of wine, olive oil, and fresh herbs.

After dinner, around 9 PM I decide to make stock from the carcass. I put it in an enameled pot along with onions, celery, carrots, a chopped up leek, garlic cut in half and herbs, 2 Tablespoons of vinegar, salt + 15 cups of water. It really didn't start boiling until 10 PM.

My intention was to let it simmer on low overnight, but this is a new apartment and I'm new to having a gas stove. I found I didn't sleep very well worrying about it! Finally around 3 AM I went in and turned off the burner (the lid was on).

Around 6 when I got up for work, the pan was cooled enough to touch (it was quite warm). I turned it on high again and boiled for about 30 minutes, then turned it off, strained it into a bowl and put it in the fridge.

I forgot to do anything with it Tuesday night but Wednesday morning first thing I portioned the stock into jars and froze them.

So the problem? I just made a pot pie with some of the frozen stock, and I thought it tasted a little odd. It's not that it tastes spoiled, just very "chickeny"... there is a kind of weird taste in the background that I don't care for, almost instinctively. I'm wondering if it is from the leek? Or maybe the 3 hours off-heat is enough for it to spoil (considering it then went back to boil, though?), or could it just be that stock from a carcass will taste different?

So, should I eat the pie anyway? I'm kind of poor so I hate to throw it out, the only reason I would is if it was really spoiled...

Sep 13, 2012
emmeisix in Home Cooking

New to Baltimore: where to get organic produce, etc

Hi All,

I am moving to the Mount Washington area in Baltimore in a couple of weeks. I have been living in Houston. I am looking for advice on shopping for groceries. I cook nearly all my meals, and tend to eat whole foods and as much organic as I can afford (generally, I buy organic unless it's crazy crazy expensive or I know the conventional isn't terrible). Good food is one of my passions. I don't mind being somewhat inconvenienced or taking a bit more time to go to the good places. But I am on a limited budget so I would like to only buy from e.g., Whole Foods when I have to.

In Houston, I would usually hit up the farmer's market first. Second, the Fiesta stores there (basically a local chain catering to immigrants from around the world), which had hands-down the cheapest organics you could find, though it was just a tiny section. Lastly, I would go to the Central Market (a store that's probably closer to a Wegmans than a Whole Foods, I would say) as a last resort.

Fish I bought at a place called "airline seafood" that restaurants would buy from (but was also open to the public). You couldn't always go in and find what you wanted, but prices were good.

I also lived for a while in Northern Cali and I fell in love with a really awesome European-style grocery store that often had amazingly good deals (and only sold what was in season... loved that).

Are there any equivalents to what I'm describing above? Or just any awesome place you can recommend for quality ingredients?

Please help me learn to love kale......!!

THat's sort of like pointing at a blue object and saying you experienced it as red. Sour is what you experience when you taste citric acid (lemons), bitter is different receptors (try eating a lemon seed).

To cut bitterness, you can actually add sour flavors, such as lemon... I also like tamari a lot.

Feb 02, 2012
emmeisix in Home Cooking

Please help me learn to love kale......!!

Perhaps you meant bitter? Although in my experience Kale is the least bitter of the green leafies.

Feb 02, 2012
emmeisix in Home Cooking

Substituting Sardines for Anchovies?

That first line should read "that I want to sub for anchovies" ...

Feb 02, 2012
emmeisix in Home Cooking

Substituting Sardines for Anchovies?

I know this might be a horrible idea, but I have a can of skinless/boneless oil-packed sardines for anchovies. The recipe specifies "oil-packed" anchovies, though I assume this kind is still salt-cured.

I (theoretically) know the flavors are not the same. I have to confess I have never eaten either type of fish because they have always freaked me out. I bought the tin of sardines 6 months ago after reading how healthy they were on another chowhound thread. I really should use them.

The recipe, incidentally, is for a Leek Sauce (You cook leeks in chicken broth and then blend it with the anchovies, capers, and some balsamic. Supposed to be a good topping for steamed foods.

Feb 02, 2012
emmeisix in Home Cooking

Kale? [split from SF Bay]

Kale is delicious. It is on the opposite end of spinach in the greens directory, holding up very well to heat and being a bit tough. Flavor (at least all varieties I have tried) is sweet and refreshing, never bitter.

Here is a very basic recipe, that I make practically every other day (works also with collards, beet tops, chard...)

Slice up your Kale into thin strips and then a couple of times across.

Put about 1 Tb of good-quality olive oil, or a little more, simmering over medium-high, and add a clove (or two!) of minced garlic. Let it cook for just a minute, and then throw in the kale, turning to cover it in garlic and oil.

Throw the lid on the pot (or skillet), and mix up the following liquid:

1 - 2 Tb tamari (I suppose soy sauce would work)
1 tsp dijon mustard
plus water or chicken broth, up to 1/4 cup depending on how "Saucy" you like your greens. I use the chicken broth paste they sell in jars and add water. Be careful not to overdo it or you will get super salty greens.

Throw the liquid onto the now-wilting greens, stir up, and cook until they are the texture you like. For Kale, I like to go about 5 - 6 minutes. Greens like spinach need much less.

Jan 27, 2012
emmeisix in Home Cooking

HELP: how to make popcorn on the stovetop

Very interesting suggestion. I have celiac and *thought* I could not eat corn, but am now trying to put it back in my diet. How long do you soak it for? Over night would be too long, right?

Jul 09, 2011
emmeisix in Home Cooking

Farmer's market in Houston????

I just got back from the Rice U Market. It's quite good, and gotten better actually. There were at least 4 produce stands with an interesting variety of veggies, farm-rasied chicken, beef, pork, eggs, several stands selling cheese, sauces and seasonings. One woman was selling very healthy meals for two for $10.

The main reason I comment is that there is now a Saturday version of the same market, from 9 - 2 I believe.

Feb 16, 2010
emmeisix in Houston