photo by Ingorrr

Stock is something I make as a reaction to another meal or recipe.  If I happen to be making something that requires a whole chicken, I will go ahead and make some stock.  Its not hard, and it makes a huge difference. 

I have a couple posts that require stock, so I thought I would post this.

The vast majority of the time, the stock I make is chicken.  For the most part, its what I have the building blocks to do.  If I have a serious chili day coming up I might make some beef stock, but its rare.

The only variation I make is the chicken.  If I need a rich stock, I keep some frozen chicken wings on hand to add to the chicken - that really takes it over the top.

Stock freezes.  When I thaw it, I generally boil/simmer it for 10-15 minutes before using it.

Chicken stock

Bones, neck and back of a whole chicken (I don't use the organs)

For a rich stock, I add about 1.25 pounds of chicken wings

Greens from a head of celery

1-2 cloves of garlic, smashed

1 onion, quartered

2 slices of ginger

To make the stock:

1. Put everything into a stock pot and add water to cover.  Pay attention to how full the stock pot is.


2. Bring everything to a boil.  Lower heat and simmer for 4-8 hours.


3. I leave the cover askew if I can.  When the stock boils off I add water to keep it at about the same volume.


4. Strain all solids.

photo by karmalaundry

The point of doing this…

I certainly never set out to fall in love with street food.  It very much found me.  There was a time where I was travelling to Bangalore on a very regular basis.  More and more I found myself avoiding the hotels and large restaurants, heading out to Commercial Street to eat at Lazee's.  In Singapore I would make my way to the hawker centres, almost as soon as the plane landed.  Slowly I started paying attention to more than what was good - how was it made, what is different about a specific dish, what is that guy doing behind the counter?

The inevitable question was "can I make this at home"?  The answer, in the case of my favorite roll at Lazee's, was "no".  But along the way I've been able to make some interesting (and some inedible) versions of what I've found on the road.  Some things are just not meant to be recreated (cheese curds), but I've been able to take an honest attempt at most of the street food I've come across.  At some point, it made sense to throw some of these recipes out into the interwebs to see if anyone has tried the same thing.  Not all of these are perfect but none of them are bad.  Some I cook on a regular basis.  I make way too many empanadas; they no longer resemble their Argentinean cousins. 

Eventually I will post a list of all the recipes I am working on.  At any given time I might have 5-10 different recipes I am working on.  Very interested in anyone thoughts or experiences with street food.

photo by drburtoni

Street food is everywhere.  It is simply the most universal and accessible kind of food out in the world.  Everywhere you go there is a stand, a trailer, a cheap TV tray, a roach coach or a small, cramped place with a limited menu and fresh food.  Sometimes its nothing more than someone with a heat source a flat surface.