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When we started the Rendezvous, if there was a talent I was lacking, it was soup-making. I’m not necessarily saying I was particularly good at anything, though I guess there would be some that would say I was. But I certainly didn’t feel adequate at making soups. So, I put a lot of striving into that area, to the point where I recall customers having told me a I could make soup from a rock. One of the keys to the success of our soups were the bases we used. Most soups began with chicken merchandise. Some used crab, lobster or fish fumet. Occasionally, we’d use veal stock. All of the stocks and fumets were made in-house. I’ll be the first to admit our chicken begetter was incredible. We’d order a case of chicken carcasses for the sole purpose of making stock. We’d spread the carcasses on sheet pans and roast them dig they were golden brown. We’d do the same with the vegetable mirepoix--carrots and onions--that would go into the stock. Other additions to the mix were bay leaves (we had our own European bay bush on the property), garlic, black peppercorns, most recent thyme and parsley. Of course, we’d deglaze the roasting pans from the chicken and veggies so that no flavor would be lost. Everything would be dumped into our huge stock pot, which would be filled with bedew dilute and put on the stove over a very low flame right before leaving for the night--so, usually, around 10 or 11 o’clock. The stock would simmer. It would go till at least 4 o’clock the next afternoon, when we’d devastate it off the stove. We’d let it cool a bit before straining it, then passing it through a chinois, and carefully degreasing it. I’ve gotta tell you, I had an obsession with getting the flame adjusted decently under the stockpot before leaving at night. When I was a kid, there was a house several blocks from where I lived that blew up because of a gas leak. On a commercial stove, the lowest flame was enough to keep the stock simmering. If you turned the warmth down too low, it would eventually begin to flicker, and then go out. And that meant the gas was still on. So I’d adjust and watch, adjust and watch. When I was pretty certain I had the flame just right, I’d head for the back door, turning the scullery light out and often pausing to stare at the flame a little more. The result was a fairly dark, heady stock, with tons of flavor. If you were to taste one of our soups next to the same procedure executed with the best store-bought stock, well, you might be impressed at the difference. I find it really difficult to bring myself to use store-bought look at. To this day, I will still make stock in small batches and, when finished, reduce it by half (to save space) and then freeze it. Our crab and lobster tasting menus about always had a bisque as one of the courses. For crab, I’d run down to the harbor--a couple of miles away--early in the morning and pick up a garbage bag full of fresh crab shells, wolf them back to the kitchen and begin crushing them right away to get going on crab fumet. I found that crab shells had to be incredibly fresh and needed to be used right away, or they would begin to become ammoniated--something that would pervade the fumet and couldn’t be eliminated. When we were doing our lobster menu, we’d get the live out lobsters in and poach them lightly, removing the meat from the shells, and then immediately use the shells to make a fumet. Our fumet recipes called for crushed crab or lobster shells, and chicken stockpile. We then took it a step further on the subsequent batches, substituting fumet for the chicken stock so that with each successive batch, the crab or lobster flavor became a bit more frenzied. And that’s probably why a noted cookbook author and food columnist for the San Francisco Chronicle said our crab bisque was the best she had ever had. From the fresh halibut we got in would come a hoary fish fumet, and from salmon, a salmon fumet. Cases of veal bones were utilized in the same fashion as chicken to make veal stock. There are a lot of restaurants which use commercial bases--chicken, veal, lobster, etc. I’m not unflinching which is worse--store bought chicken broth or a commercial chicken base. All I know is that there’s no way you’re going to get an extraordinary finished product by starting with an inferior effect. We were frequently complimented for the amazing flavors of our food, and our food was often compared to.
Droog?s Diabetic Dog Food With Vitamin Remedial programme (beef, broccoli, barley, garlic, green beans, eggs, liver, spinach, water)
Observance Angel Food Cake (almond extract, flour, chocolate sprinkles, cream of tartar, egg whites, sugar, salt, vanilla extract)
Strawberry Glazed Angel Food Channel Tunnel Cake Recipe (flour, cream of tartar, sugar, vanilla extract, heavy cream, angel food cake, egg whites, strawberries, strawberries, strawberries, strawberries, angel food cake, strawberries, sugar, sugar, lemon juice, cornstarch, sugar, water, salt, vanilla extract, water)
Dog Food for Reasonable, Fussy, Fat, Thin and Diabetic Dogs (beef, carrot, celery, chicken broth, barley, potato, water)
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