No pretty pictures for this post. I'm in the middle of the beginning of making some beef stock. Roasting the bones in the oven as I type, actually.
Like the clever fellow that I am, I decided to start this 5-odd hour process at around 8 pm.
This is what my uber-expensive tomato paste is destined for. One could very well ask what might be wrong with a handsome young single fellow, to make him stay home on a beautiful summer evening (& late into it, no less) making a reduction of animal & vegetable juices. Well? I guess it's just something that holds a deep, basically spiritual power for me.
Plus, a guy's gotta eat.
& when one is eating locally, & one desires a beef-based stock to complement a meal (or several), one simply must make the stock.
Although, come to think of it, there actually is a pretty decent, locally-made all-natural (& MSG-free, for those concerned) line of stock bases. We use it regularly in deli at the Mississippi Market. I used it to some degree practically every shift I had making soup there for the last two flippin' years. Oh, for crying out loud.
I'm such an idiot.