Arlo and Janis by Jimmy Johnson for March 01, 2014
February 28, 2014
March 02, 2014
Transcript:
Janis: Mmm! What smells so wonderful? Arlo: I'm making stock! Arlo: I've been chopping and roasting and simmering and skimming for hours! Arlo: All to produce the liquid ingredient that is the very foundation of haute cuisine! Janis: So nothing to eat, really. Arlo: Not really!
Stock is the foundation of real cooking. I have yet to find a can, box, or cube that wasn’t weak, overpriced swill. I grant you, beef stock is hard to get right, but chicken and pork are dead easy with a little knowledge and care. It’s always in my freezer. It changes everything when it comes to rice, beans, and all soups. It’s also economical, both in the cost of the stock and in using the otherwise trashed chicken carcass and pork bones. And I guarantee you the Heart-Stopper Special at Chili’s doesn’t contain the real thing. (I’m male, 6’3", and a career cop, and I do all the cooking in this house……. including the “girl food.”)