BRS

Homework under this.
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Exactly as it is. Can't wait until April 2010. BRS is gonna rock so much shit. It looks pretty epic, and I have complete faith in Huke and Ordet.

Huke and Ordet... who are they you ask? ITS TIME FOR A SUPERCRITICALLY QUICK EXPLANATION.

Huke(who-kay) was the creator of Black Rock Shooter.

ORDET on the other hand, is the animation company that will be working on this new series. Just from the PV it already looks promising. ORDET was founded by Yutaka Yamamoto after he got fire from Kyoto Animation when the production of Lucky Star ended. Notably, ORDET collaborated with A-1 Pictures on Kannagi... You (SHOULD) know, THAT Kannagi.

Fucking awesome. I just hope they don't shatter my dreams, my hopes have been rising for this series ever since it was announced last summer.


Anyways, gotta go watch BakaTesuto and OmaHima now.

Stocks... You Mean the Market?

Stocks. What's the first thing that comes to mind when you see that word? New York's Wall Street right? The stocks I'M talking about are the ones that chefs make and use in the kitchen... And I'm not talking about that oversalted canned "broth" you can get at the local market. Forget about that damned ringing bell and listen up.

Simply put, stock is water that has been infused with different ingredients, which is used for the bases of many soups and sauces. The ingredients are: meat, bones, mirepoix(meer-pwa), herbs and spices. Okay so the first thing you would probably ask yourself right now is, "What's mirepoix?" Simple. It's onions, carrots and celery. It can either be added raw, roasted or sauteed with butter, which can add color to the stock if you use the latter.

The main meats and bones used in stockmaking are chicken, veal, and fish. The process for making stock is rather easy, there are just 7 principles you need to keep in mind.

7 Principles of Stock Making:
1. Start with cold water
2. Simmer stock gently
3. Skim frequently
4. Strain carefully
5. Cool stock quickly
6. Store properly
7. DEGREASE

Sounds simple right?

First you add your bones, be them fish/chicken carcasses or any type of bone. Then you add cold water to your stockpot to cover the bones. You want to then bring it to a rapid boil then turn it down into a gentle simmer. This is when you add your meat or mirepoix. If you are adding meat, make sure you add that first and skim off any of the scum that rises to the top before adding any mirepoix/herbs/spices. The reason you don't want to rapidly boil the water is that all the impurities and fat will blend with the water. Once simmering, skim frequently to remove any other impurites and scum that float to the top.

Depending on the stock you make, you would leave it on a candy burner overnight and drop(strain) the stock the next morning. You will want to seperate all the mirepoix, bones, and/or meat by straining through a china cap with a chinois in it. The chinois will catching that's not small enough to pass through its fine mesh, and the china cap will catch anything that... "misses" the chinois. Stocks are usually strained into cambros and put over an ice bath to chill.

After it has been chilled, wrap it with plastic wrap and throught it into your walk-in or fridge, whatever is more convenient.

And there you have it. Stock Making 101, sounds simple enough, right?