Look. You're about to make a feeding trough of bread and probably put dip in it, so it's best you level with yourself. Look at the face on your head in the mirror and say "I'm going to make a double bread bowl now", to completely free yourself from every last bit of ego.
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A good chicken stock is more than chicken-flavored water. Though you should aim for your stock to be flavorful, a good one should also be rich and mouth-coating, with a body that just won't quit. This, my friends, is why you should make your stock with chicken feet.
Video: If you're a reader of Eating Trash With Claire the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious - you should get excited, because it's now a video series. First up, I show you how to make a delicious, flavour-packed stock out of scraps, shells, and other "trash" that is actually treasure. Enjoy!
Stock is the backbone of so many recipes. Whether it's used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it isn't hard to make, there are a few tweaks you can make to ensure yours is a rich and tasty stock that's anything but watery.
A good salad is all about achieving that perfect balance of flavours and textures, and nothing adds crunch quite like a crouton. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. They're also dead easy to make.
For the uninitiated, this is chicken and rice soup with a hint of lemon and dill. For those in the know, this is the good stuff. This is the stuff I wasn't allowed to make during my time in the Greek restaurant, because it's the kind of thing only a mother's touch can truly perfect. I am, however, one persistent mother, and got to learnin', though I will admit it's a bit complicated.
Marmite is a somewhat polarising spread. (Their slogan is "Love it. Hate it.") Made from brewer's yeast, the salty paste is the British answer to Vegemite. Like Vegemite, it has an umami-packed, almost condensed-soy-sauce-like flavour that can be overwhelming in large amounts. Add just a smidge, though, and you'll boost the savoury-factor of whatever you're eating many times over.
If you've got more turkey or roast chicken leftovers than you know what to do with, you can transform some into a tasty Vietnamese noodle soup that's perfect for slurping in autumn.
I love berries as much as the next person, but tomatoes are the real reason for the sunny season. These jewels of the vine have so much to give, and sometimes I get overwhelmed by all the potential deliciousness. To help get the most out of the season, here are some of the best ways to eat this delicious, sweet, and tangy fruit.