Reginald Barclay-ass Duncan

reading the Dune Encyclopedia between 4 & 5 is peak Dune-ing

hell yeah. My LD-V8000 needs a tune-up (it currently requires a little nudge to spin up)

anyhow the soup was delicious and I didn't take a picture of the final result. But I'm sure one can imagine. We're all going back to sleep and hopefully we feel better in the morning.

the stocks I make are:
- chicken (or turkey, post-Thanksgiving, iykyk)
- beef, for French Onion Soup primarily
- duck -- confit the legs and sous vide the breasts, then make pho stock with the rest, richer than chicken
- pressure-cook apple cider, onion/garlic, and a block of cheddar. For risotto.

my basic stock veg recipe is scraps from other cooking that I keep in a big tupperware in the fridge, carrot, onion, celery, leek greens, parsley stems, the bits and skins of garlic. Thyme, a couple bay leaves, and peppercorns are the rest.

take the fat and impurities and render them with water for an hour, then let cool and chill in a big container. the impurities will live in the water (along with any excess salt -- I don't salt stock but if you use e.g. a Costco carcass it will be in there) and the fat is available for other uses

- strain, cool, fridge overnight. It will stratify into four layers:
-- pure fat atop
-- a layer of impurities between fat and gelled stock (remove both of these and set aside)
-- pure stock to be spooned out into deli container to freeze
-- some gunk at the bottom that you can avoid with care

also re stock I have tips (if you want them):
- pressure cooker. This is the biggest one. You lose no flavor, it's not cloudy because it doesn't boil, you don't have to skim. It requires tending but it's worth it (and notionally one could use an instapot)

the glaze they use is a little on the sweet side for me so I typically augment with some additional amount of roasted bones and cheap wings, but like, I can't make a roasted chicken for five bucks! For that price I can't not buy one if I go to Costco (even if I have other meal plans)!

photograph of a big bowl of beef stock chilling in a sink full of ice water

by now the beef stock has been at 15 bar for 90 minutes, so you turn off the heat, let it naturally vent, then fill your sink with ice water and strain it into a bowl while you think about how you don’t have enough room in the fridge to chill it overnight like you need to. I’m sure it will be fine.

you can save that water to cook some noodles in if you want, or you could use a fresh pot. You want to do that part right before you assemble the soup anyways. Now you can slice some ginger to infuse into the broth and mince some parsley and chives to top it with. No picture with this post.

photograph of cooked vegetables next to a pot with the scraps from the vegetable cutting on the stove.

Now they’re all cooked. I also put a little slice of lemon in there because it tastes nice and will keep anything from browning. Now cook all the scraps from the decorative vegetable cutting. You ate the chicken oysters, it’s only fair that you deal with the scraps. That’s for your bowl.

photograph of vegetables on a cutting board in various shapes as referenced in the post

don’t mess with the onion, it’s bad luck. The celery is moons. The squash is squash. The daikon is the leaves of spring. The carrot is flowers (try not to think about Neutral Milk Hotel). Get a pot going, lightly salted water, and a little honey and thyme. You’re going to cook them individually.

photograph of diced onion, carrots and celery, and a piece of daikon radish and squash on a cutting board

you should have the nicer bits from the mirepoix, and some acorn squash (you wanted kabocha, oh well) and daikon. Since there’s no rush, go find your decorative vegetable cutters and make it a little weird. You’re cooking for sick people, and you should put optimism and joy into the food for them.

photograph of four vessels, anticlockwise from top right containing some big chunks of chicken, a bunch of of shredded chicken, two small pieces of chicken, and scraps

shred it by hand. Save a few big pieces for the kiddo in case he’s feeling picky later, and if the legs included the oysters (they should have) put those on a weird plate and eat them. They’re the chef’s treat. The beef stock is still going in the pressure cooker, so now we’ll make the vegetables.

photograph of cooked chicken legs in a bowl next to a glass pot of cloudy stock

chicken’s done, pull it out to cool a bit so you can shred it, and strain the rest into a smaller pot. In a perfect world (this isn’t) you might chill it in an ice bath, fridge it overnight, but we’ll just skim. You can wait a bit, everyone’s napping anyways. Keep an eye on the pressure cooker.

photograph of a pressure cooker full of bones and vegetables

the chicken’s almost at temp. Put the beef bones and all of their fat and scrapings (you’ll de-fat it later) in your pressure cooker with your stock stuff (leek greens, carrot & celery, garlic, thyme, parsley, peppercorns, and a bay leaf) — not too much — cover with cold water and start it heating

photograph of beef bones in a metal pan

(but actually you just remembered that as long as you’re cooking up soup, you have a bunch of beef shank bones in the deep freeze, so you decide to make beef stock as well to have later in the week. Set your oven to Gas Mark 5 and put them in there. No need for oil, they’re self-oiling)

photograph of chicken legs and mirepoix cooking in broth in a large pot on the stove

now put the legs back in along with a quart of stock you made and froze awhile back (it was a Costco rotisserie carcass, leek greens, mirepoix, pepper, thyme, bay, and parsley). There will be an interregnum in this thread while we simmer it until the legs are tender enough to shred

photograph of a mirepoix in a large pan on the stove

photograph of a lemon and some butter on a wooden cutting board

they’ll cook through later. Pull ‘em out and add your mirepoix from the scraps of what you’ll add to the finished product. We don’t need much because these were all in the stock we made and more will end up in it. Then deglaze and scrape with some lemon juice and clarified butter

photograph of two large chicken legs browning in a pan on the stove

it’s Spring Sick and you’re the least sick person in your household, so it’s time to make chicken soup for everybody. First, you’re gonna brown a couple bone-in skin-on legs in a big pan

screenshot of an email with subject line: Your account will be destroyed and body: Dear Jonah, You have an account with us (REDACTED) that has not been used for some time. For privacy reasons, we do not store our customers' data longer than necessary and therefore your account will be deleted as of 2026-05-09. This means that you will no longer have access to invoices or other information. Do you want to keep your account? Then click on the button below or follow this link

I have no problem with this (it's a reshipper that I used 3.5 years ago IIRC) but I just like the phrasing of the subject line

screenshot of a search for Argo with photos of a car and text reading: The Argo was the legendary ship in Greek mythology that carried Jason and the Argonauts on their quest to retrieve the Golden Fleece from Colchis. Built with the help of the goddess Athena, the ship was a unique and magical vessel that could speak and offer prophecies to its crew. The tale of the Argo and its journey is a significant epic in Greek literature, most notably detailed in the poem Argonautica by Apollonius of Rhodes. After successfully returning to lolcos, the ship was dedicated to Poseidon and later transformed into the constellation Argo Navis.

Odysseus: we now set out in our Odyssey

Sailor: what's an odyssey?

Odysseus: a family-focused minivan known for its versatile interior

amazing, I just saw a MUSE decoder on eBay and briefly considered it. But I feel like I have a couple too many hobbies already

* crashes through wall * BAR CARLO

I had an extremely weird experience yesterday, which is that I woke up with an absolute conviction that it was the superbowl. Like, I planned my day around avoiding places that were going to be potentially crowded, and said aloud to at least one person that I was avoiding the superbowl? ???

photograph of a Lego build of Tori Amos’ new album cover

Tori Amos’ new album cover depicting Tori Amos in a teal dress on a pale green background with a dragon motif and the text TORI AMOS IN TIMES OF DRAGONS

bulk bin build

moby-dick, his eyes enormous: from hell's heart you STAB at moby? for hate's sake you spit your last BREATH at moby? oh! oh! the great shroud of the sea for ahab! the great shroud of the sea rolling on as it rolled five thousand years ago!!!!

as a person who has lightly been feeling this on a continuous basis for the last decade, I can confidently say: I miss CoreOS