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Happy Thanksgiving

If you’re an American who celebrates, I hope you’re having a good day, and if you’ve got the weekend off, enjoy the long weekend!

No substantive post today, I imagine a big chunk of my readership are soon entering food comas. However, there’s a post on how to use China to help your left wing government coming up, probably on Monday.

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  1. StewartM

    I take it (checking Wikipedia) that Canadians celebrate Thanksgiving on the second Monday of October?

    (Disadvantage–it’s the last day of a long weekend. Advantage–too early for ‘doorbuster’ sales).

  2. different clue

    Where I work, we are divided into two “teams”, which have annual rotating hand-off schedules for who gets what set of holidays off.

    This year it is my year for Thanksgiving and the Long Weekend off.

    Over the years I have found out that many people don’t make the final left-over carcasse-remains into soup and stock and etc. the way they did. When it gets to that point, they throw it away. So I have started asking to have those unwanted last-stage carcasses myself and a few people remember to bring me them instead of throwing them away.

    I begin by simmering them for stock, of course, which I then set aside. I then pressure cook the bones till I can break them up into small pieces with hammer and pliers, and then pressure cook them some more till I can grind them down into bone semi-paste. I then extract all possible soluble or suspensible mineral and protein matter out of the bone mush for mixing back into the set-aside stock for taste, flavor AND maximum nutrition.

    I then throw the irreducible bone-sand remaining into my garden.

    It is one of the high points of my year.

  3. mago

    That’s one way to do it DC, a long way.
    Another way:
    Roast the carcasses for an hour or two in a 350 degree oven, then add chopped onions, carrots, celery and leeks, then roast for an hour more, or less.
    Put all that in a stock pot with cold water to cover. Add bay leaf, rosemary and thyme with a few cloves. (A lemon wedge and a pinch of saffron add new dimensions.)
    Bring to a boil, reduce to a simmer and leave it on the stove for a couple of hours. Strain and use the stock as you will.
    Stock may be frozen in mason jars for future use.
    Not expecting you or anyone else to read this.
    Just doing it for the practice.
    Gobble gobble gobble

  4. Jorge

    In general, I have found that bone broths taste like death.

    But enjoy!

  5. different clue


    Your recipe sounds tastier. But my process is part of the fun for me.

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