Quick Recipes and Easy

The Stockpot and The Ore Boat

I not only inherited my ways with food from the women in my past. My father was an accomplished chef. He was head chef on the salt water for a few years, but preferred to sail the fantastic lakes. When his boat would come to port for supplies I was invited by the Captain to spend a day on the boat with my father. The time I spent on that boat were extremely fascinating to me. I watched as my father ordered enough food to feed 200 men 3-times a day for a period of a month or more. He made his own menu and had it posted on the mess hall board. Working on an ore boat was not the simplest job in the world, but the crew ate like royalty.

I spent my time on the boat watching my father cook. Every surface in that galley was stainless steel. He kept it spotless as was his chef uniform. He was, no doubt, the master of that domain.

The one thing that impressed me was the huge stockpot kept simmering on the eight burner stove. My father would toss scraps from the preparation of food into it. Things such as celery tops, carrot tops, onion skins, potato skins and either beef trimmings or chicken parts. Nothing was wasted. The stock pot was simmered all day. At the end of each day he would strain the liquid and refrigerate it. The stock was used the next day for making soup, gravy, or to flavor the many dishes he would make. He would start a fresh pot each morning.

Stock is available in most supermarkets, but I prefer to make my own. I do not keep a pot all day on my stove. Instead, if I want chicken stock I will place chicken wings, onion including the skin, celery, carrots, tops and all, and whole garlic with just the top cut off on a baking sheet. I place it in the oven and roast everything until it has a brown color. Then I place everything in my stockpot, cover with water and let it simmer for about 2-hours. I strain the liquid and it is ready to use for whatever dish I want. Sometimes I will freeze the stock or place it jars and in the pressure cooker for 75-minutes @ 10-pounds. It keeps well either way.

I am reminded of my father whenever I go to my website

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