Scorecard

[cjsmith]

Today's free lunch at work is pizza.

MY lunch is palak paneer.

Comments

[ambar.livejournal.com]

The key to good onion soup is good beef stock, which is effectively what you're making with that onion roast. I would start with the beef stock recipe on this page -- and Dittmers will cut the beef shank as instructed, fear not:

http://ambar.livejournal.com/76027.html

Yes, it does take that much beef to make that much properly flavored stock. Think about how much liquid you're getting off an onion roast and how many lbs of beef you're starting from --

(You can take the cooked beef from making the stock and chop it for salads or whatnot.)

[cjsmith.livejournal.com]

Wow, I'm surprised at how much more effortful the stock seems to be than the whole onion-roasted-beef-and-soup thing. I love the onion thing. It's surprisingly quick prep (if I'm not leaving the kitchen every two minutes to wipe streaming eyes) and it's sooooo good!

So, doing this yourself is way better than buying some kind of unit of beef stock in a can or something, right?

Maybe I'll stick with onion roast for a little while longer. Tonight I get to separate last night's batch of that into units. I will have some tomorrow. It is SO GOOD. I am massively impressed that I now have a recipe I am willing to feed to guests. (This one and fondue are in a class by themselves!)

[ambar.livejournal.com]

Tell you what, I'll come over and we can do beef stock, and I'll bring a can of canned stock, and we can do blind taste tests. You'll forgive me if I smirk, right? :D

[cjsmith.livejournal.com]

I *totally* forgive you for smirking. :-)