My icon is laughing at me

[minoanmiss]

This was going to be a cooking post.

Last week I made a pot of shellfish and had lovely shellfish broth left over, so I cooked noodles in it and made a noodle seafood salad which has been deliious all week. I made shellfish again today, intending to collect the broth again, make more infused noodles, and then write about how dishes can interconnect and inspire each other (leftover meat in salad, broth from poaching used to make rice or noodles, etc)

The pot boiled over and over half my broth went all over the stovetop. We had enough left to dunk bread and rinse the shellfish (I got steamer clams which can be sandy) but that's it.

Hahahahahahah best laid plans.

Comments

[amaebi]

Yes, stuff happens. Such is life. :/

[lunabee34]

That sounds so good. I love reusing elements of a dish like that.

[acelightning73]

Some of the recipes I have for steaming foods say to place a large foreign coin (if you have one) in the boiling pot to let you know if the water's getting low. And in order to prevent a pot from boiling over, lay a wooden spoon across the top of the pot - at least if it boils hard enough to dislodge the spoon, you'll hear it fall. I just looked through my collection of foreign coins (a few of which I got in change when buying stuff at the UN gift shop) for a nice big one for the steamer.

Whenever I cut up chicken breasts for stir fry, I make broth with the bones and scraps, and freeze it in ice cube trays or little Tupperware containers. An ordinary ice cube is roughly 1 and a half tablespoons, which is a convenient amount for when the dish needs more liquid. So next time you boil seafood, freeze the broth and make stuff later.

[med_cat]

Well, there's always next time ;)