Real food

[darkemeralds]

As I've been journaling, decluttering my house has led to decluttering my diet. I've been actively working at this phase of Project Empty for a couple of months now.

The trouble and joy of the transition from cooked freight to whole, fresh foods is well summed up by my recent experience with that homeliest of satisfying simple food, chicken noodle soup.



Wednesday morning: I read the meditation by Michael Ruhlman on the power and importance of good stock in The Elements of Cooking. I realize that I've been doing it wrong in several particulars all my life.

Friday evening: avventura1234 calls to say that Safeway has whole fresh local fryers on sale for half price, and do I want her to pick me up one or two? Oh yes, please. I put one in the freezer and leave one in the fridge.

Saturday afternoon: After consulting Ruhlman and Alice Waters, I put one of the whole chickens into a large stockpot, covered with salted water. A few steps, a few vegetables, and a couple of aromatics later, I cover the pot and leave it to simmer at low heat for several hours.

Saturday evening: I remove the vegetables from the pot and discard them. I remove the chicken and set it aside. I eat a tender drumstick. Yum! I strain the stock and put it and the chicken and into the fridge. I wash a LOT of dishes.

Sunday afternoon: I de-fat the chilled stock, then boil it down by half. I remove all the chicken meat from the bones. I do a few more dishes.

Sunday evening: I make egg noodles and put them in the freezer. I clean the counter and wash some more dishes.

Monday evening: I put some of the chicken stock into a saucepan, then cook some egg noodles in it. I add some diced chicken and let it warm up, after which I ladle the result into deep bowls and serve them piping hot with big spoons and a couple of hunks of good bread.



In exchange for the effort and the kitchen aftermath, I get:

• No mystery substances in my soup
• Leftovers galore--six meals, suitable for sharing with loved ones, even kids, for about ten dollars
• Knowing how make my own noodles
• Significant improvement in a basic cooking skill
• Satisfying deliciousness
• The best reason in the world to eat good bread.

So, a big win.

Comments

[serenity-valley.livejournal.com]

Yeah, baby!

Also, using stock for some or all of the liquid when you make rice and pasta adds a whole new dimension of flavor to both of those.

[emeraldsedai.livejournal.com]

Growing up in Hawaii, I learned to eat plain white sticky rice. My family to this day think I'm the most awful haole rice-eater when I cook my rice in stock (or, heaven forfend) eat it with butter.

Or both. Both is good! :)