Miz Whimsy

Beef Bone Broth. The natural successor to Chicken Bone Broth. For real broth-ers, right? A commentary. Well, basically a play-by-play.   The Stanky Leg 1 whole onion quartered with skins 2 lbs beef bones (roasted)  Skins of 1 red onion  2 carrots, chopped roughly  1 celery stick  Leaves from 1 celery heart  1/2 bunch (washed) parsley  2 chicken feet (I blanched them?)  2 bay leaves  A spattering of peppercorns (probably less than 1 teaspoon)  1 gallon water  There are peeps who are persuaded that too much plant matter can alter the flavor, so there’s that. There are peeps who argue for waiting until the last hour or so to put plant matter in. So, there’s that. But I’m experimenting. So there’s that. The Soak 2 T vinegar  2 lbs beef bones (all bone and marrow, baby)  2 chicken paws   I let the bones and paws soak in a cold vinegar bath for like 30 minutes.    The B...

I am, have always been, a haphazard person. For better or worse. I chronically neglect to read recipes in their entirety before thinking “Hey! That looks good!” and proceed with cooking until I reach that one….  Necessary… Ingredient… That I don’t…. Have…. Or, when I am desperate to try something but in order to make that something I need to make something else to go along with it and instead of it only taking like an hour it takes 3 but it was worth it in the end because I finally scratched that obsessive brain itch. Or how about this:  I’m in the middle of preparing a recipe and have a sudden curiosity of Why did they choose to do it this way? Does everyone do it this way? Well, yes it seems that they do, but why? They sort of give answers but not really, so is it important? And then there I go, chasing the white rabbit down that internet hole and mucking around for answers until I get irritated and give up. 
Well, thank goodness for my smart, go-to people who are co...