I haven't been feeling so great the last couple of days, so I took a half day at work Friday, and made stock. And got really behind on posting shit. But we are going to start with Friday.
Stock is this brilliant exercise in patience. There are a lot of steps and some of them have to happen all at once (caramelizing veg and roasting bones) and very quickly, and some of them happen very slowly (the cooking down process). But once you get to that point where you are simmering down the stock to make this amazing flavor of beef juice, you begin to attain this almost zen like state.You find that you get up ever twenty minuets on the dot to skim the fat and scum off of the top.
You find that you get up even if you are sleeping.
And when it is done, you have literally spent hours making food, not even food, but just the basis of foods to come. There is no point, and every point in the whole world. You could just use the salt cube in water, or buy cans of beef stock. Or you could spend another three hours reducing wine and the stock and making demi, that will then be frozen and become the starter for the kind of cooking that makes women swoon and men hate. Is is all up to you, or in this case me.
So sickness and midnight be damned.
I'm in another place, another nearly transcendent place.
Where I want to be.
Who I want to be.
File under Virtue.
3 comments:
hells yes, i get it, i have unlocked the pandora's box with a good demi - One forgive us, g and i love a good demi, we pine for pandora, but we praise you. be blessed with our meager cooking, may the aroma rise to you as praise - sorry cooking for me is often more spirtual then sunday morning - writing illegally from work
That is my incense and honey. Savvy?
savvy solomon and i can dig you using the 1%er theme, i am excited to see how you use it
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