Making stock in a pressure cooker is an absolute revelation. I've never made stock that has such a high concentration of gelatin and flavor - it sucks absolutely everything out of that chicken. If you have bone-in freezer burned chicken, toss it in a pressure cooker with water for an hour and it will become amazing. Save the meat, refrigerate the stock. You are about 90% of the way to the most amazing chicken soup ever, for about $3 or $4.
2010-06-10
In preparing for interviews over the next few weeks, I got rid of the beard this morning. It lasted about a month. Post mortem: I liked it. It was comforting to touch it and running my tongue along the mustache was always weird. It made drinking things out of a glass a new experience. The little dog liked to lick it. However, the last few days, I'd get toothbrushing slobber stuck in it, which was not pleasant, and it required more and more grooming.
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