tag:blogger.com,1999:blog-12910213.post5008373612370838089..comments2023-10-06T09:46:43.997+01:00Comments on Joanna's Food: In praise of stockJoannahttp://www.blogger.com/profile/06790888857849562408noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-12910213.post-22897596554394798942009-01-25T08:54:00.000+00:002009-01-25T08:54:00.000+00:00Hi there,It is Summer here in Australia at present...Hi there,<BR/>It is Summer here in Australia at present, and I am busy collecting the first of the seed from parsley, brassicas, coriander, sunflower and lettuce. I'll keep half, and swap half with the things I didn't get to put in last season. Harvest has begun with zucchini, herbs, cucumber, spuds, and other salanums on the way (tomato, capsicum etc.). The corn is looking lovely. Darn hard with so little water about, but deep, sparse watering in their seedling days have toughened them up.<BR/>I happened upon your blog whilst searching for elderflower syrup, and I am loving your cooking notes, and your a kindred commitment to simple, sustainable living.<BR/>The reason I am after the syrup recipe is that, here in Australia, we are very careful not to introduce plants that might take over in the bush as noxious weeds, but it wasn't always so, and most weeds these days were once brought as houseplants and garden specimens from England. Whilst seasonal produce, local natives and organic living are always the ideal, it is also true that our public spaces and spare lands are often awash with invasive weeds (one of which, here, is Elder).<BR/>Soooo, I have made it my mission this year to find as many recipes as possible that I can use to harvest local weeds (and so take seed, berry and flower out of the food and plant chain)like Elderflower, Sloe plum, wild fennel, wild asparagus, wild olive.<BR/><BR/>Wish me luck, and many thanks for your Elderflower syrup recipe. I already know three places locally where I might be able to pilfer the weedy ingredient to transform into a delightful gift for someone.<BR/><BR/>Wow - not really a comment - more like an essay. Sorry. Anyhow, I'll follow along to your blog for a while, if you don't mind<BR/>Cheers,<BR/>~Sonya<BR/>(sagoontuesdays.blogspot.com)Sonyahttps://www.blogger.com/profile/16652019948268632520noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-70533669137908353042009-01-20T08:00:00.000+00:002009-01-20T08:00:00.000+00:00Sam - you'll either have to eat more chicken, or p...Sam - you'll either have to eat more chicken, or perhaps you should consider making stock from raw chicken wings (in which case you'll need to skim the scum at the beginning)<BR/><BR/>Tanna, I think a crockpot would be the perfect way to make perfect stock. Now I'm hankering after one<BR/><BR/>AFof Spag: yes, I like that aspect, although occasionally it goes wrong, if there's too much of one thing<BR/><BR/>Ed - the stove has improved our lives in every way - the kitchen is now warm, and I am learning to cook to the rhythms of the fire ... recommended, but probably not for an urbanite<BR/><BR/>Mallika - I've never frozen stock (or anything else apart from water) in ice cube trays ... so I think you've just inspired me :)<BR/><BR/>Daphne - I SO agree<BR/><BR/>Getting Stuff Done - yes, I always use celery, but often the leaves rather than a stick - supermarkets tend to cut off the leaves, which is a shame, as they are beautiful AND extra tasty ... a veg box, the farmers' market, the garden<BR/><BR/>Matthew - thank you so much for bracketing me in such illustrious company :)<BR/><BR/>Kayla, NCman, thanks for kind words<BR/><BR/>JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-28192228392764982102009-01-20T04:43:00.000+00:002009-01-20T04:43:00.000+00:00Thanks. My first chicken stock experiment ended ra...Thanks. My first chicken stock experiment ended rather badly. I'm delighted that this time around, thanks to you and Nigella, the stock is delicious!matthewhttps://www.blogger.com/profile/09471921341221093687noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-85576584309248312142009-01-18T17:25:00.000+00:002009-01-18T17:25:00.000+00:00I love your recommendations on health topics. Have...I love your recommendations on health topics. Have you considered www.eMaxHealth.com ? Please see if you may want to recommend it as well.Armen Hareyanhttps://www.blogger.com/profile/00829215611199071577noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-19345704160465424032009-01-18T15:18:00.000+00:002009-01-18T15:18:00.000+00:00Liking the idea of keeping the onion skin in. But...Liking the idea of keeping the onion skin in. But surely - a stick of celery!HowtoBEaCOOLoldLadyhttps://www.blogger.com/profile/08761358782754350104noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-13116652230913839692009-01-15T18:34:00.000+00:002009-01-15T18:34:00.000+00:00Hey!Lovely article! I have my own blog http://youa...Hey!<BR/><BR/>Lovely article! I have my own blog http://youarecookingblog.com/. I would love to add you to my blog roll and hope you will do the same - let me know your thoughts. I'm also part of www.ShesConnected.com. You should check it out and add your profile, it's a great way to promote your business and blog.<BR/><BR/>I look forward to connecting with you and continuing to read your blog.<BR/><BR/>Best,<BR/>KaylaKaylahttps://www.blogger.com/profile/09639051378808610433noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-65029069925619379562009-01-14T18:50:00.000+00:002009-01-14T18:50:00.000+00:00Oh I love homemade stock. You can't beat it. Now I...Oh I love homemade stock. You can't beat it. Now I just make it from the carcass, but I use to use so much I bought chicken backs and made it from them.Daphne Gouldhttps://www.blogger.com/profile/17305049560953735881noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-55720532055827887762009-01-14T14:09:00.000+00:002009-01-14T14:09:00.000+00:00That was a very interesting read. The inner 40s ho...That was a very interesting read. The inner 40s housewife in me loves a good home made stock. I used to freeze it in ice cube trays, but haven't for a while. You might have just inspired me again!Mallikahttps://www.blogger.com/profile/04412118482609545810noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-39275249212067205242009-01-13T19:19:00.000+00:002009-01-13T19:19:00.000+00:00well that's a very comfy looking stovewell that's a very comfy looking stoveEd Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-11794623680628322882009-01-13T08:41:00.000+00:002009-01-13T08:41:00.000+00:00I completely agree, Joanna. Homemade stock is so m...I completely agree, Joanna. Homemade stock is so much cheaper and tastier than bought stock. And it's a great way of using up ends of veg and the like.aforkfulofspaghettihttps://www.blogger.com/profile/01303046899595697854noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-2301318850425871942009-01-13T05:22:00.000+00:002009-01-13T05:22:00.000+00:00And another reason I wish I had a crockpot, a big ...And another reason I wish I had a crockpot, a big one. I guess I could do that in my small one - actually that would be very easy and I could do it almost every night I wanted stock the next day.<BR/>Absolutely there is just nothing better than homemade stock no matter how simple it is.MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-6083676201177526552009-01-11T09:17:00.000+00:002009-01-11T09:17:00.000+00:00I always make stock when we have a roast chicken, ...I always make stock when we have a roast chicken, unfortunately I never have enough fresh stock and have to resort to OXO cubes!Samhttps://www.blogger.com/profile/04554151962924841103noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-83391123502983241922009-01-10T10:38:00.000+00:002009-01-10T10:38:00.000+00:00Bridget thanks for this .... LOVE the idea of coll...Bridget thanks for this .... LOVE the idea of collecting veg peelings in a freezer bag, you can't have enough veg in your stock, especially if it's a vegetarian one<BR/><BR/>And I'd definitely use a crockpot if I had one, you can be sure of really gentle heat<BR/><BR/>JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-60895353580863971862009-01-10T00:06:00.000+00:002009-01-10T00:06:00.000+00:00Thanks for those tips Joanna. I'm fairly new to ma...Thanks for those tips Joanna. I'm fairly new to making my own stock, and have up to now been just collecting vege peelings in a bag in my freezer then I chuck them in my crockpot add some water and leave overnight or 12+ hours. I do freeze it once it's made so I've always got some to use, doesn't take long to defrost in a jug of boiling water. Will follow some of your guidelines from now on to improve on the flavour!<BR/>cheers BridgetCabbage Tree Farmhttps://www.blogger.com/profile/13035566919486082520noreply@blogger.com