Monday, June 30, 2008

New Retro Vogue Designer Patterns and Soup

Today while we are adding new products to the website [ some yummy Vogue Designer Patterns from the 1970's] we are also making soup. As I mentioned before, Real Soup does not come out of a can. During the week, whenever we have steak or roast chicken, or cut up a chicken for grilling and other reaons, I always save the bones. I save steak bones from grilled steak, prime rib bones, roast chicken and turkey carcasses, chicken wing tips, necks, gizzards etc. I save them in zip lock freeze bags and when I have a bag full, I dump them all in a stock pot to make stock. Stock is the foundation of soup and just a fancy chef word for broth. The Global Canned Soup Conspiracy would have you believe that soup is complicated and costly to make, but this is false. Soup is practically FREE to make, because I consider saving bones and carcasses and necks to be using what most people throw out. Anyway, don't tell those nervous nellies on Top Chef, but I dump all the bones in a stock pot or dutch oven, turn the heat on low and go about my business. There is no need to add carrots or onions or three cloves or eye of newt or whatever those fancy stock recipes tell you. No salt either. I come in and check every 30 minutes or so to make sure it isn't boiling [ what we want is a slow simmer] and with no help from me it turns into stock. Then I turn it off, strain it into a clean container, cool it down by placing that container in an ice water bath and then when it's cooled down, place in the fridge. [I don't like to put hot soup in a cold fridge. Bad for the soup, bad for the fridge] I leave the fat on top because it is easier to remove when it solidifies. Now all that's left is deciding which of the thousands of kinds of soup should I make? That's the only hard part.

Don't forget to check out those Vogue and other Patterns - buy three or more and we'll pay for the shipping! Use coupon code 3patterns
Happy Sewing!

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