Reply to thread

Message: <blockquote data-quote="Umbran" data-source="post: 7915529" data-attributes="member: 177">With my wife not feeling well, back on Friday I went out and got a rotisserie chicken - ripped all the meat off and set it aside, and made broth out of the bones (and the usual carrots, onion, celery, and herbs).  I am not above using mass-produced broth when I am cooking, but when the goal is to get nutrition and hydration into someone, home made is a ton better.  I used some of my broth to make the congee last night.Back many years ago, as a wedding present someone got us a physical, bound collection of Cook's Illustrated back issues, like a decade's worth.  I had not really looked at the magazine before, in large part because the person who gave it to us... was a real snob.  So I had assumed that, if he liked the magazine, it was targeting food snobs - the high end French and Italian restaurant kind of people.  But, since we had a decade of the things, we started reading...I was incredibly wrong.  Cook's Illustrated and Cook's Country are solid staples for anyone who likes to cook.  The key, of course, is in the name of the organization.  America's TEST Kitchen.  A great many cookbooks and magazines don't actually test out the recipes - they just assume the writer knows what they are doing.  ATK tests up, down, sideways, and with variations to find the best, and usually most practical, way to get cooking done.</blockquote>