Is this stock? :-)

OmManiPadmeOmelet said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

It's not just stock, it's *perfect* looking stock.

serene

On Sun 19 Mar 2006 07:15:44a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

Well, it looks like stock. :-) Does stock made from chicken feet alone taste
the same as chicken stock made with othe parts?

--
Wayne Boatwright o¿o
____________________

BIOYA

In article <[email hidden]>,

serene said:

OmManiPadmeOmelet said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

It's not just stock, it's *perfect* looking stock.

serene

Thanks! :-)
Gotta love those chicken feet...
Even wing stock does not set up as thick as this stuff does.

The only thing that sets up even harder is trotter stock.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Sun 19 Mar 2006 07:15:44a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

Well, it looks like stock. :-) Does stock made from chicken feet alone taste
the same as chicken stock made with othe parts?

Yes, in fact it's even richer.

I like it better than bone stock and the flavor is similar to wing stock.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

It looks good. I think I said in an earlier thread, in olden recipes
chicken feet were used as the key ingredient to make stock , broth or
Indian Shorwa for the natural color they impart. You didn't have to use
Turemeric to induce color as is normally done in commercial products
now a days.
Picture looks great. I have never made old fashioned stock with feet
only.
Yogi
www.IndiaCurry.com

OmManiPadmeOmelet said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

Without spices, herbs, and aromatics it's gonna taste like... well,
smelly old chicken feet... so what else besides water and feet? I'll
add peppercorns, blade mace, bay, ginger, parsley, onion, garlic,
carrot, celery, parsnip, star anise, clove, lemon peel, and saffron...
without the flavorings all you made is dirty feet bath water.

Sheldon

Sheldon said:

Without spices, herbs, and aromatics it's gonna taste like... well,
smelly old chicken feet... so what else besides water and feet? I'll
add peppercorns, blade mace, bay, ginger, parsley, onion, garlic,
carrot, celery, parsnip, star anise, clove, lemon peel, and saffron...
without the flavorings all you made is dirty feet bath water.

This is a repeated discussion, I think, but I think of stock as a
two-step process. I want the stock to be "essence of chicken" without
extraneous flavorings but made with a few additions that enhance it
without adding their own flavor, such as salt, a little acid to promote
gelatin, a little ginger to create an edge to the flavor. I can use
this simple stock in many ways, often just as a substitute for water.
I'll then pick and choose from your list of additions -- and others --
when using the stock to make other dishes or soups. -aem

"Sheldon" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

OmManiPadmeOmelet said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

Without spices, herbs, and aromatics it's gonna taste like... well,
smelly old chicken feet... so what else besides water and feet? I'll
add peppercorns, blade mace, bay, ginger, parsley, onion, garlic,
carrot, celery, parsnip, star anise, clove, lemon peel, and saffron...
without the flavorings all you made is dirty feet bath water.

Sheldon

Thow in some bay leaf and I'm with ya'.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

OmManiPadmeOmelet said:

Even wing stock does not set up as thick as this stuff does.

No doubt all those toenails.

nb

Michael 'Dog3' Lonergan said:

"Sheldon" posted:

Quoted message said:

OmManiPadmeOmelet said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

Without spices, herbs, and aromatics it's gonna taste like... well,
smelly old chicken feet... so what else besides water and feet? I'll
add peppercorns, blade mace, bay, ginger, parsley, onion, garlic,
carrot, celery, parsnip, star anise, clove, lemon peel, and saffron...
without the flavorings all you made is dirty feet bath water.

Thow in some bay leaf and I'm with ya'.

But I did... your contacts are in upside down. 😉

Sheldon

On Sun 19 Mar 2006 10:05:30a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Sun 19 Mar 2006 07:15:44a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated
overnight:

http://tinypic.com/view/?pic=rs8qwh

Well, it looks like stock. :-) Does stock made from chicken feet alone
taste the same as chicken stock made with othe parts?

Yes, in fact it's even richer.

I like it better than bone stock and the flavor is similar to wing
stock.

I've never made stock from just wings, either, but I do use the wings when
I make stock. I usually use, wings, thighs, and bones from the carcass
that I freeze until I have a suitable quantity for stock.

I have to admit that I'm squeamish when it comes to the feet. I don't even
like to look at them. :-) I'm sure, however, that using them contributes
nicely to the gelatinous quality of the stock.

--
Wayne Boatwright o¿o
____________________

BIOYA

aem said:

Sheldon said:

Without spices, herbs, and aromatics it's gonna taste like... well,
smelly old chicken feet... so what else besides water and feet? I'll
add peppercorns, blade mace, bay, ginger, parsley, onion, garlic,
carrot, celery, parsnip, star anise, clove, lemon peel, and saffron...
without the flavorings all you made is dirty feet bath water.

This is a repeated discussion, I think, but I think of stock as a
two-step process. I want the stock to be "essence of chicken" without
extraneous flavorings but made with a few additions that enhance it
without adding their own flavor, such as salt, a little acid to promote
gelatin, a little ginger to create an edge to the flavor. I can use
this simple stock in many ways, often just as a substitute for water.
I'll then pick and choose from your list of additions -- and others --
when using the stock to make other dishes or soups.

No, no, no... salt is omitted from stock until it's done cooking and
reduced... and without the flavorings not only will the resultant
liquid taste awful, it'll *STINK*, like unwashed crotch. I can tell
you've never made stock... you must be one of those who boils spare
ribs before grilling.. than thinks that disgusting swill is stock.
NOT!

It makes no sense to add the flavorings afterwards, you'd need to cook
stock twice to extract the flavors.

Sheldon

Sheldon said:

No, no, no... salt is omitted from stock until it's done cooking and
reduced.

That's the way people started doing it after they all became convinced
salt was a bad thing. For those with no salt-related health problems
and with a little common sense, it's much better to use a little salt
in the initial cooking. It greatly aids in extracting all the goodies
from the meat and cartilage and bones into the liquid. You avoid
premature salting in stews and braises because you want as much of the
goodness to stay in the meat as possible. Conversely, when you want
the good stuff to come into the liquid, you use salt.

... and without the flavorings not only will the resultant

Quoted message said:

liquid taste awful, it'll *STINK*, like unwashed crotch. [snip meaningless insults]

That's simply wrong, unless you're starting with stinking chicken.

Quoted message said:

It makes no sense to add the flavorings afterwards, you'd need to cook
stock twice to extract the flavors.

It's not a matter of "afterwards." The plain stock is the base with
which you work for subsequent dishes and you add ingredients according
to what works with the dish you're making. We wouldn't have to repeat
ourselves for you so often if you'd read posts all the way through
before your knees start jerking so hard. -aem

In article <[email hidden]>,

Yogi Gupta said:

It looks good. I think I said in an earlier thread, in olden recipes
chicken feet were used as the key ingredient to make stock , broth or
Indian Shorwa for the natural color they impart. You didn't have to use
Turemeric to induce color as is normally done in commercial products
now a days.
Picture looks great. I have never made old fashioned stock with feet
only.
Yogi

Thanks! No, I did not add anything at all to this. Not even my usual
aromatics.

I'll add those later when I go to use it. In the meantime, I got to eat
the feet and it freezes well.

I found one foot still down in the stock that I'd missed. <G>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

Made from pressure cooked chicken feet.
Pressure cooked for 45 minutes then strained and refrigerated overnight:

http://tinypic.com/view/?pic=rs8qwh

Without spices, herbs, and aromatics it's gonna taste like... well,
smelly old chicken feet... so what else besides water and feet? I'll
add peppercorns, blade mace, bay, ginger, parsley, onion, garlic,
carrot, celery, parsnip, star anise, clove, lemon peel, and saffron...
without the flavorings all you made is dirty feet bath water.

Sheldon

No dear, I made a rich, chickeny flavored stock that was actually pretty
tasty by itself!

While I'll generally add aromatics to stock, I did not this time. I used
it to make rice and added the aromatics at that point.

Fresh ginger, fresh garlic, onion, grated carrot and unsalted lemon
pepper. When it was done I added a little butter and olive oil.

I like to keep it simple.

I'll add more herbals to pork stock such as rosemary, thyme, bay and
sometimes just a touch of sage.

I DO know how to cook!

Clove and Anise????? IMHO that's a bit much.
And why add all that and saffron too?
Saffron is expensive and delicate. It'd be lost in all that other stuff!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

aem said:

Sheldon said:

Without spices, herbs, and aromatics it's gonna taste like... well,
smelly old chicken feet... so what else besides water and feet? I'll
add peppercorns, blade mace, bay, ginger, parsley, onion, garlic,
carrot, celery, parsnip, star anise, clove, lemon peel, and saffron...
without the flavorings all you made is dirty feet bath water.

This is a repeated discussion, I think, but I think of stock as a
two-step process. I want the stock to be "essence of chicken" without
extraneous flavorings but made with a few additions that enhance it
without adding their own flavor, such as salt, a little acid to promote
gelatin, a little ginger to create an edge to the flavor. I can use
this simple stock in many ways, often just as a substitute for water.
I'll then pick and choose from your list of additions -- and others --
when using the stock to make other dishes or soups. -aem

YES!!!!!!!!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

notbob said:

OmManiPadmeOmelet said:

Even wing stock does not set up as thick as this stuff does.

No doubt all those toenails.

nb

<snicker>

Actually it's the larger amount of cartalige and collagen. :-)

This stuff is major joint medicine.
Since I've been making more trotter and phoenix claw stock,
my knees are getting better.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Sun 19 Mar 2006 10:05:30a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Sun 19 Mar 2006 07:15:44a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> Made from pressure cooked chicken feet.
> Pressure cooked for 45 minutes then strained and refrigerated
> overnight:
>
> http://tinypic.com/view/?pic=rs8qwh

Well, it looks like stock. :-) Does stock made from chicken feet alone
taste the same as chicken stock made with othe parts?

Yes, in fact it's even richer.

I like it better than bone stock and the flavor is similar to wing
stock.

I've never made stock from just wings, either, but I do use the wings when
I make stock. I usually use, wings, thighs, and bones from the carcass
that I freeze until I have a suitable quantity for stock.

I used to save bones... but honestly, now that I can get all the feet I
want cheap, they have spoiled me. :-)

Quoted message said:

I have to admit that I'm squeamish when it comes to the feet. I don't even
like to look at them. :-) I'm sure, however, that using them contributes
nicely to the gelatinous quality of the stock.

It does. I'm probably ok with them as I grew up with the concept.
I really do enjoy eating them! The stock is awesome for soup, rice and
sauces.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Sheldon said:

aem said:

Sheldon said:

Without spices, herbs, and aromatics it's gonna taste like... well,
smelly old chicken feet... so what else besides water and feet? I'll
add peppercorns, blade mace, bay, ginger, parsley, onion, garlic,
carrot, celery, parsnip, star anise, clove, lemon peel, and saffron...
without the flavorings all you made is dirty feet bath water.

This is a repeated discussion, I think, but I think of stock as a
two-step process. I want the stock to be "essence of chicken" without
extraneous flavorings but made with a few additions that enhance it
without adding their own flavor, such as salt, a little acid to promote
gelatin, a little ginger to create an edge to the flavor. I can use
this simple stock in many ways, often just as a substitute for water.
I'll then pick and choose from your list of additions -- and others --
when using the stock to make other dishes or soups.

No, no, no... salt is omitted from stock until it's done cooking and
reduced... and without the flavorings not only will the resultant
liquid taste awful, it'll *STINK*, like unwashed crotch. I can tell
you've never made stock... you must be one of those who boils spare
ribs before grilling.. than thinks that disgusting swill is stock.
NOT!

It makes no sense to add the flavorings afterwards, you'd need to cook
stock twice to extract the flavors.

Sheldon

I don't agree... not with feet.
Bone stock used to smell bad to me if it was not being cooked with
aromatics, but even dad walks in and asks what smells so wonderful when
I am pressure cooking feet by themselves.

I'm betting you've never tried them. ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson