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Tiki Central Forums Beyond Tiki What's "Cooking" in Tiki Central?
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What's "Cooking" in Tiki Central?
tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4635
Posted: 2017-11-10 08:55 am   Permalink

"Skip, when you make a big batch of stock do you go through it quickly? Can it? Freeze it?"

I make about 3 quarts at a time.
When I make stock I use Swanson's chicken stock as well as water to cover chicken, one bay leaf, parsley stems, carrots, celery, onions, Blk pepper corns, and the chicken bones, whole chick, Neck, or whatever you have.

At the end of 5 hours I do add some chicken base and salt to taste.

Boil 5 or so hours and strain.
Next I cool it in the fridge, in the winter our sun porch is as cold as a fridge so I put it in there so as not to heat up the fridge.

Next (After it cools fat goes to top)I toss out the fat on top and it's ready.

I will use the box container that the Swanson's chicken stock came in and put like two cups in that and freeze it.

The rest say 2 quarts and a few cups I make into soup.
On the soup I freeze three small one serving bags for my wife to take to work and the rest we eat in a few short days.

This for a guy like you with lots to feed would work well.
But if I were you I would make bigger batches.

The frozen soup will be good for almost a year in the fridge, but it never lasts that long.

Making your own stock is the best way to make your food better.

We could feed the world with all the Turkey carcasses we throw out at Thanksgiving.



[ This Message was edited by: tikiskip 2017-11-10 09:01 ]


 
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tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4635
Posted: 2017-11-10 09:00 am   Permalink

PS that smoked Salmon looked great!
Have you ever used that sweet soy sauce stuff?
It is great for making glazes and sauces.

https://www.amazon.com/ABC-Indonesian-Sweet-Soy-Sauce/dp/B000249E6A

https://importfood.com/products/thai-sauces-condiments/item/kecap-manis-sweet-soy-sauce
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8885
From: The Anvil of the Sun
Posted: 2017-11-10 09:15 am   Permalink

5 hours! That gets out ALL of the goodness! I'm sure you're right about better broth making better food. Can't make a good house with a crappy foundation.

The salmon was good but the smoker dries it out a bit, should have served it with dilled butter or something. I have not tried the sweet soy but it looks interesting. My brother just came back from Cancun and said he had shrimp in a really good tamarind sauce. I can't do shrimp but I need to experiment with that on chicken, fish, or pork.
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tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4635
Posted: 2017-11-16 06:09 am   Permalink

Vegetable beef soup...



It is time to make your Turkey stock.
Turkey necks, Backs, and onions, celery, carrots, bay leaf, white pepper and black pepper, parsley stems, cook 5 hours add water to keep volume throughout cooking.




 
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3979
From: Reseda, calif.
Posted: 2017-11-16 10:06 am   Permalink

OMG skip, that looks so good.

 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8885
From: The Anvil of the Sun
Posted: 2017-11-16 12:55 pm   Permalink

That Vegetable Beef does look good! It must be soup season, my wife had a scratchy throat so she wanted a couple of batches of soup for the next few days. Skip, I followed your directions exactly... "When I make stock I use Swanson's chicken stock as well as water to cover chicken, one bay leaf, parsley stems, carrots, celery, onions, Blk pepper corns, and the chicken bones, whole chick, Neck, or whatever you have. At the end of 5 hours I do add some chicken base and salt to taste."

Except I didn't add the whole chicken, bones, necks, or feet. And I only simmered it for 30 minutes. OK I just used Swanson Chicken Stock It was OK for a quick week night soup. Creamy Chicken and Wild Rice on the left, Peruvian Chicken Quinoa on the right.




 
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tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4635
Posted: 2017-11-16 1:33 pm   Permalink

Looks good Mike.

I use Swanson's also, I think it was Gourmet magazine that said it was best long ago.
And I make my stock just like you said at the top.
Chicken soup helps with a cold I think.

You get trace nutrients from making stock that you can't get elsewhere.

Had to eat can soup when I had my knee surgery long ago for ease, who eats that crap!
Man it was the "good" soup too.

Feel sorry for people that can't cook, the stuff pre done in stores or even many of the restaurants is so bad.

Hamburger helper used to be ok, I don't know what they did to it but it's just not as good.

It could be me.


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8885
From: The Anvil of the Sun
Posted: 2017-11-16 4:15 pm   Permalink

There is lot of second-rate, over-priced food out there. In some restaurants and especially in pre-prepared foods

 
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tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4635
Posted: 2017-11-16 4:27 pm   Permalink

Whole chicken costs less too, They don't have to pay a guy to cut it up.
And you get all the parts.

Man just dump that whole bird in a pot and that is way better than any pre done stuff.
Cool chicken and take off the bone.

I make my stock and freeze for later use so it is really quick once the stock is done.

Years of restaurant work has made me think ahead and think of three or more meals out of one chicken.
Like chik soup,then chicken salad, and chicken parmesan one bird like $9.00 bucks.

Sooo much cheaper / better.


 
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hang10tiki
Tiki Socialite

Joined: Jul 18, 2010
Posts: 7467
From: Las Vegas
Posted: 2017-11-18 10:22 am   Permalink

Made a few tiny versions








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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8885
From: The Anvil of the Sun
Posted: 2017-11-18 10:08 pm   Permalink

Cute Jon!

Tonight I experimented with some tamarind paste. Made a Tamarind Margarita and some tamarind glazed chicken, served with chayote, corn, and poblano peppers.




The tamarind is tangy and earthy, it made a good glaze. Here was my recipe (I don't usually measure but wanted to be able to make it again - I still have more tamarind paste )
3 T tamarind paste
3 T chipotle sauce
3 T honey
1 t minced garlic
1/4 t salt
1 c chicken broth

Simmer and reduce to about 2/3. I grilled chicken breast and put the glaze on the last 5 minutes


 
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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 3979
From: Reseda, calif.
Posted: 2017-11-23 11:21 am   Permalink


Oooh, thank you Mike for the recipe, I got to get some tamarind paste.

Got this fish from a friend who's husband caught it in the ocean, they had no name for it, hehe











 
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Or Got Rum?
Tiki Socialite

Joined: Jul 29, 2009
Posts: 522
From: Wisconsin
Posted: 2017-11-23 11:29 am   Permalink

Looks awesome Hiltiki....happy Thanksgiving to all.

 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8885
From: The Anvil of the Sun
Posted: 2017-11-24 08:47 am   Permalink

That's a good looking "Fish With No Name" Hilda. I made more of the Tamarind sauce to put on my turkey. I think that makes it Aztec or Mayan Turkey. They had chiles, tamarind, and domesticated turkeys.

Hope you didn't eat TOO much OGR?


 
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Or Got Rum?
Tiki Socialite

Joined: Jul 29, 2009
Posts: 522
From: Wisconsin
Posted: 2017-11-25 10:04 am   Permalink

How much is too much?
We had nice Thanksgiving w/ my Wife and Daughter. Plume de Veau Veal Parmesan....Field greens Salad....Very! Garlic bread made w/ crusty demi baguettes...various Cheeses and Summer sausage to start. Special because we always have something unique for Thanksgiving because none of us care for Turkey.


 
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