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Keith Povall

I'm too lazy to make stock most of the time, but did so on Christmas eve, with a beef stock. I had so much I didn't really know what to do with it, so poured about two pints into the beef roasting tin. The roast potatoes were so damned good having soaked up that stock, I could have sold em for a pound a piece. I didn't though, I scoffed the lot through the day. Yeah, stock really is the route to excellent cuisine.


I love making stock and find it very esy to do in the evening when I get home. It lasts forever and has such an excellent flavor. Nice article.


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