BRAVO!!! :thumb:

Fellow cooks, if you want one single tip to immediately improve your dishes, it's this: Make your own stocks.

Now is a GREAT time to make turkey stock. There are a couple ways - don't throw the carcass away. Use that. If you didn't do a turkey or don't have the carcass, nowadays you can easily find turkey necks and backs for CHEAP at a lot of grocery stores.

And I have just discovered using the slow cooker for making stock. It's SOO easy. I just put on another batch with a couple pounds of turkey backs (that I paid $1.25 for), an onion, carrot, celery, bay leaf, and some peppercorns. Let it simmer on low for 12-24 hours.

Pressure cooker stock > slow cook stock

I've always done pressure cooker before - this is the first time I've done slow cooker, but I was impressed with the flavor. I let it simmer for almost 24 hours. And I think the slow cooker is easier, but I guess that's personal preference. The pressure cooker is obviously faster. Though I can get more in my slow cooker (I have a big one years ago to product test).

I haven't actually made anything with this batch of turkey stock, but I do think I got more collagen extraction out of the pressure cooker - maybe even too much. This batch is like loos yogurt; my pressure cooker stock would be like loose jelly it was so thick.

And either way, does it really matter? Anything is better than the stuff they call "stock" at grocery stores.

The older son is home from college and wanted to perfect his (my!) ribeye technique. . Or he just wanted ribeye and was willing to play chef to get it! . Either way, he nailed it. Started with 2.5" bone-in ribeye, cut-out the bone for grilling for the pooch, dry-brined for 2 hours. From there it was cast iron pan on the grill's side burner, and the grill at 450 (hard to get it to 500). Rosemary seasoned oil, seared the edges, 5 min each side, 11 minutes in the grill. It fed 5 people..

http://tapatalk.imageshack.com/v2/14...367d2d27ed.jpg

http://tapatalk.imageshack.com/v2/14...31b2956173.jpghttp://tapatalk.imageshack.com/v2/14...7d8075368b.jpghttp://tapatalk.imageshack.com/v2/14...1198bed70b.jpghttp://tapatalk.imageshack.com/v2/14...1749eccfee.jpg

You guys cant even HANDLE my truth tonight... a world class Totinos crispy crust combination pizza with...

extra mozz
bacon
green olive
mushroom
onion
olive oil

You idiots dont even KNOW.

I'm saving-up.....

Wow, that looks awesome!

Would the whole damned thing!

YEAH YOU BETTER

Right behind you, I had Little Ceasars. :)

"dont listen to your wife, keep holding and waiting and holding foreeever..."

I did like 1/5th of it... OK, maybe 1/4th!

I made stock pot stock on Thursday night. I haven't used it yet. I will probably go into a batch of Turkey Velvet soup and some mushroom risotto.

LMAO That commercial cracks me up every time.