Of risotto, chickenless broth, and ruined stockpots

Risotto has made me very happy the last two days.

I usually have keep chicken stock in my freezer, but had no reason for it so I haven't made any in a while. Shamefully, I went to the supermarket yesterday and bought some chicken base. Except, this chicken base wasn't made with chicken. It said "no chicken base." I checked the ingredients and saw "autolyzed yeast extract," which is codeword for MSG. I'm not against MSG, and I sympathize with those who can't have it, its a powerful vehicle for umami which is why commercialized neighborhood chinese food tastes so good (next time you order, look out for big tubs that say "MSG." I prefer to add umami to a dish by using kombu kelp, miso paste, or a high quality soy sauce.

This base made a broth that was so good I could eat it by itself. However, it's a bit too salty to reduce into a demi glace, unless diluted. It made my risotto for the past two days extra chicken-y, regardless whether my broth had bird in it or not.

I still prefer the process of making my own stock.

I do miss my stockpot. Its been out of commission ever since I sterilized it for lacto-fermentation. I was going to make a vat of sauerkraut for an event in december, and was measuring a plastic plate that fit perfectly into it. The problem was that it fit so perfectly, I couldn't take it out. Ruined stockpot.

weird dream

After typing the beet foam idea yesterday, I refined the thought process. I couldn't stop thinking about it last night, and apparently the fact that I was asleep made no difference.

I had a dream that I served a composed cheese course with a tasting of goats milk cheese with white beet preserves, baby beet greens, and a beet and goat cheese espuma at an event. The plates kept coming back full. I asked my client what he thought about the tragic cheese course and he said no one knew what the hell they should do with the foam. People thought it was purple dish soap.

Is it pathetic of me to have a nightmare involving foam?