My friend Nicole just sent me this great link: “Fresh Start for a New Year? Let’s Begin in the Kitchen” from the NY Times: Dining Section by The Minimalist, Mark Bittman. It’s written in a “What’s IN/OUT style” and of course Bittman makes it all sound so easy and graceful. Though I probably won’t be subscribing to all the methods suggested and at times will most likely take the easy way out (ie: CANNED BEANS!). I must say I was a bit proud of myself for making homemade stock last night, since that is “IN” versus canned stock which is “OUT”. HA! Look, I never really was a cool kid…it’s the little things.
OUT Bouillon cubes or powder, or canned stock.
IN Simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes and you’re better off; if you have any chicken scraps, even a half-hour of cooking with those same vegetables will give you something 10 times better than any canned stock.