tag:blogger.com,1999:blog-5190698551624574472.post7921637348554471910..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: Not Too LocalTrout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5190698551624574472.post-63842563917858117522011-01-10T07:52:41.600-08:002011-01-10T07:52:41.600-08:00Sharon, great tip on saving the bits for stock. F...Sharon, great tip on saving the bits for stock. Fennel stalks, not-so-nice celery bits, maybe mushroom stems--all good stock fodder. Chicken skin, too, if you prefer to cook the chicken skinless to cut down on fat--the skins will add great flavor to the stock, but the fat will all float to the surface to be skimmed away.<br /><br />Mala, if you lived in Sichuan you would either feel very special with people yelling "ma la!" everywhere every day--or you might get a bit paranoid... . It is pronounced a little different.<br /><br />BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-77295949137585948712011-01-05T16:04:58.841-08:002011-01-05T16:04:58.841-08:00I lIke that they are sort of named after me! Every...I lIke that they are sort of named after me! Everyone should have delicious food with their name in it!Mala Vujnovichhttps://www.blogger.com/profile/14795972596042299158noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-16745198361141130902011-01-05T14:23:32.211-08:002011-01-05T14:23:32.211-08:00That does look delicious. I appreciate your commen...That does look delicious. I appreciate your comment about saving the wing tips for stock--that's exactly what I do! It occurred to me one day that they never cook up very well when still attached to the wing, so they end up not getting eaten, and that seemed like such a waste. So now I cut them off and toss them in a zip bag in the freezer, where I also place carrot peelings, tops of onions, etc., and make a batch of stock whenever the bag is full (or when we need it, whichever comes first). I guess that's a fairly common practice now, amongst people who cook, I mean.Sharon Parkerhttps://www.blogger.com/profile/09093606285505207973noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-18306327167651360632011-01-05T07:34:34.418-08:002011-01-05T07:34:34.418-08:00Thanks, WF. I got a new camera for Solstice. I a...Thanks, WF. I got a new camera for Solstice. I am still trying to figure out how to use it....<br /><br />All best to you in 2011, too~ Brett<br /><br />p.s.~ At first I thought you were riding a jet-ski in your photo, then I thought you were holding a sea turtle; only on third glance did I realize that it is a child...!Trout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-71191397294181597222011-01-05T00:43:32.058-08:002011-01-05T00:43:32.058-08:00wow...looks yum! Great photos. Happy New Year!wow...looks yum! Great photos. Happy New Year!WeekendFarmerhttps://www.blogger.com/profile/10360299517360406552noreply@blogger.com