Heh, I don't cut up my chickens -- I know more or less how, but I usually just cook mine whole, shred the meat and wreck the carcass, and then toss the bones and meat in the freezer in appropriate bags. (I don't do schmaltz, though -- it's not something I've ever used.)
I can make a roux and most associated sauces, cook most any type of meat, my knifework's not bad but I don't have the patience (yay food processor), and I know how to season the hell out of a dish. I make particularly excellent soups. My next upcoming project is to make a marinara sauce from fresh tomatoes. (Roma tomatoes go on sale super-cheap here on a regular basis, I figured it was time.) I've also got two eggplants, and one I'm going to make into tasty pasta food, but I might try making baba ghanoush with the other if I can lay hold of some tahini.
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timeasmymeasure
no subject
Date: 2007-11-06 01:53 am (UTC)I can make a roux and most associated sauces, cook most any type of meat, my knifework's not bad but I don't have the patience (yay food processor), and I know how to season the hell out of a dish. I make particularly excellent soups. My next upcoming project is to make a marinara sauce from fresh tomatoes. (Roma tomatoes go on sale super-cheap here on a regular basis, I figured it was time.) I've also got two eggplants, and one I'm going to make into tasty pasta food, but I might try making baba ghanoush with the other if I can lay hold of some tahini.