Well, it’s finally happened. The kids in the food appreciation classes I teach at a private elementary school here in the District of Columbia have graduated (the older ones, at least) from plastic knives to real knives. The only reason this hadn’t happened sooner was my failure to deliver on promises I’d been making for, oh, [...]
Tags: chicken·food appreciation·kitchen techniques·soup·stocks·vegetables
You didn’t throw that turkey carcass in the trash. Did you? I hope not, because now would be the time to be making some excellent turkey stock. I don’t spend too much time agonizing over this. One thing I think is especially important is to break up the turkey bones. I take them outside with [...]
The moment finally arrived yesterday to turn the extraordinary beef stock we made last week into an extraordinary French onion soup. This was a team effort. I made the beef stock. My wife, with her usual expert attention to detail, finished the soup. As her reference, she used The New Best Recipe, from the editors [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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