I had a bowl of beef noodle soup. Not being much of a baker it was served with peel and pop cardboard tube bread, Pillsbury's rustic french.
Need to work on my lighting setup. What I did work on though, noodles. Another attempt at making basic egg noodles, and an excuse to work on my new toy acquired at Christmas.
It was fun. A little more practice and I'll be an expert.
And perhaps this post could be in the slow cooking challenge due to the broth. It was my first attempt at a LONG simmered stock. We're talking 3 days at about 185 F here. First 2 days were just the bones, and a small splash of vinegar as mentioned in another thread.
Here are the oxtails and back rib bones after getting a bit of color on them.
And some marrow bones waiting their turn. So after 48 hours with just the bones I added the usual suspects - black peppercorns, onion, celery, carrot, bay leaves. A day later, looking good:
And the kitchen smells really nice. I was a bit surprised that the stock didn't have a bit more color in it from the roasted bones. But it had a very nice flavor. For the soup tonight I used the stock as is, will get back in the kitchen to strain and reduce soon.