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OT: Coronavirus Resources - and other things to not worry about

zeke said:
was the stock good? or was it oily?
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I absolutely love the stuff and do not find it too oily. I usually simmer mine for like 48 hours FWIW. If you wanted to after you're done simmering you can remove the bones/carcass etc and let the stock cool. The fat will harden and build up at the top of the pot/container and you can skim most of it off.

But we typically use the duck stock in any recipe that calls for veggie/chicken stock, or even as cooking liquid for things like quinoa. The stock makes a mean 'vegetarian' split pea soup.

I guess if you like the richness of duck in theory you should like the stock too.
 
MindzEye said:
Always refridgerate and skim. Always. The excess fat that isn't well emulsified rises to the top and solidifies.

Also, rendering off the fat helps a lot. Even just a fairly light roasting of the carcass produces a lot of fat to collect before the roasted carcass goes in the stock pot.
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ah beat me to it
 
MindzEye said:
That's some motherfucking dedication. A few hours with leek, white onion, carrot, parsley stems, salt, peppercorn, bay leaf...fin
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prepare duck on weekend. after meal, rinse carcass, fill stock pot, bring to a boil. reduce heat to a simmer (I know the exact sweet spot), and forget about it indefinitely.

then when I come home from work on Mon/Tues, use the tongs to remove big pieces of the carcass and pour remaining stock into containers through a strainer.

et voila.

ironically I can usually not be bothered to add any veggies or herbs though
 
Wayward DP said:
prepare duck on weekend. after meal, rinse carcass, fill stock pot, bring to a boil. reduce heat to a simmer (I know the exact sweet spot), and forget about it indefinitely.

then when I come home from work on Mon/Tues, use the tongs to remove big pieces of the carcass and pour remaining stock into containers through a strainer.

et voila.

ironically I can usually not be bothered to add any veggies or herbs though
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Leek will change your life. Complete game changer to my stock game. Needs carrot and onion to balance it though. It's a triumverate that are musts in my stocks.
 
MindzEye said:
Always refridgerate and skim. Always. The excess fat that isn't well emulsified rises to the top and solidifies.

Also, rendering off the fat helps a lot. Even just a fairly light roasting of the carcass produces a lot of fat to collect before the roasted carcass goes in the stock pot.
Click to expand...

yeah I always skim. i've never tried to do duck but goose stock was an absolute disaster.

but the rendering may be the key. usually i'd have thought that removed the good flavour but it makes sense.
 


So boosters start at 67% VE vs symptomatic illness. After 3 months it's down to 54.6%. Mucho better vs severe disease tho.
 
so apparently the NS update today is that all close contacts of positive cases are now required to self-isolate and get a PCR test regardless of your vax status
 
DP in the past you said you don't know many people who have tested positive for covid. I can assure you that we'll all soon know a bunch! It's gonna be weird times. I'm already hearing about some people getting covid second hand.
 
Preston said:
DP in the past you said you don't know many people who have tested positive for covid. I can assure you that we'll all soon know a bunch! It's gonna be weird times. I'm already hearing about some people g etting covid second hand.
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My tenant has it. Her bf has it. Her three kids have it.

Here we go.

To quote Die Hard: Yippee Kai eye Yay motherfuckers
 
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