Yesterday Friday felt like Saturday as we did many Saturday chores. As a consequence this morning feels like a Sunday when I try to do little or nothing. Sunday is my day to write non-sequitur Spo-bits so here it is a day early. Spo
Yesterday I made stock from the carcass which seemed to go OK but this morning I took it out of the fridge to skim off the fat the whole thing was a gelatinous mass, a sort of ‘fatberg”. Disgusting. I wonder what went wrong. Maybe it’s possible to warm it and melt it back into liquid form but my first thought is to toss the nasty looking thing as an experiment gone wrong.
We have a lot of leftover meat which will be made into a stew and a pot pie. Today is cooking such.
Many homes in the neighborhood have already put up Christmas lights. A block away from me on another street is a house notorious for its over-the-top decorations that light up the district like a Carnival Cruise ship. Yesterday on our dog walk we saw the owner outside still setting things up suggesting this year’s spectacle should be more foudroyant than usual if that is possible. I wonder what his immediate neighbors think of it.
My outside decorations pale by comparison to the whorehouse productions surrounding me. Last night the two white lights on either side of the garage door were exchanged for green and red. I made sure the green one was on the starboard side as one leaves port A.K.A. the garage. We haven’t put out lights in years; if I can them (and they work) I may put up some strands. Nothing mars the Christmas spirit more than trying to untangle Christmas lights. Bah Humbug.
Who knew masks would still be needed by year’s end? It is a tragedy this is so. It is an ill wind that blows nobody good; it gives me an out to get out remnants of Christmas fabric and make me some masks apropos of the Christmas season.
The one with the stars comes from fabric I used to make the Christmas tree skirt.
I love holly and now I get to wear some.
The blue mask was made from a runner made fifteen years ago when I was learning how to sew and it didn’t turn out so good. I wonder if anyone will call me a snowflake when I wear it.
The Grinch mask was made from the fabric used to make a Spo-shirt so now I have mask and shirt to match. It is my favorite of the four.
*Fat chance of that. I should go into the office for a few hours, as is my wont on Saturday mornings, to do some paperwork.
47 comments
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November 28, 2020 at 7:17 AM
Carol
That gelatinous mass you describe as a “fatberg” is simply broth that’s been enriched by gelatin that’s cooked out of turkey bones; it will liquify when heated. There should be a layer of yellow fat on the top that can be easily scraped off. You’ll find it the best broth you’ve ever had.
November 28, 2020 at 7:45 AM
Urspo
That is a relief! I scraped off the fat and I did not toss out the container. I will heat some up for later cooking. Thank you for that clarification – pun intended.
November 28, 2020 at 7:25 AM
jenn
I am a Grinch fan, so I think your mask featuring him is excellent! You can freeze broth in ziplock bags if you choose, and yes, it will all become liquid again when you heat it and add it to other recipes. Did you boil the carcass with onion, carrot, and celery? If you didn’t, it’s worth a try the next time you tackle a turkey. Have a relaxing Sunday. -Jenn
November 28, 2020 at 7:47 AM
Urspo
The editor of my ‘soup’ cookbook suggested ‘nothing but the carcass’ for a neutral broth, but Someone insisted we put in the leftover vegetables for flavor and as a means to use up the vegetables. So we did. I am glad we did so as it seemed more flavorful – although I do not have anything to compare to.
November 28, 2020 at 7:28 AM
Jeffrey
The ‘fatberg’ means you did it right. It’s the nutritious part.
November 28, 2020 at 7:47 AM
Urspo
That is assuring. It still looks nauseating.
November 28, 2020 at 7:32 AM
anne marie in philly
your new masks are lovely; I like the holly one the best. throw out the stock; you don’t want to get sick again. and fuck what the neighbors are doing; you do you!
November 28, 2020 at 7:48 AM
Urspo
Someone says no way are we throwing out this stock. It is his baby now to use in his pies.
November 28, 2020 at 7:47 AM
Willym
What Carol and Jeffrey said. That is perfectly good stock that should enrich the pot pie and the stew. Or use it to make a turkey vegetable soup.
November 28, 2020 at 7:49 AM
Urspo
Aye sir. Someone and I will spend the day making pot pies and stews and even a freeze-for-later casserole.
November 28, 2020 at 8:01 AM
David Godfrey
Well they beat me to it, sounds like a stock well made. Much different than the stuff in a box. You can make an amazing risotto with it. J brought up the tree and decorations yesterday. He is going to futz with the lights, then the tree is old favorites this year (it was red last year.) He will do the terrace windows (our outside display.)
November 28, 2020 at 11:43 AM
Urspo
Good for the both of you. No trimmings here until 12/15 I suppose but I may insist on earlier as the first Yule lad ornament goes up on 12/12
November 28, 2020 at 8:32 AM
Debra She Who Seeks
Your festive masks will make the Yuletide gay!
November 28, 2020 at 11:42 AM
Urspo
Hohoho I sure hope so
November 28, 2020 at 9:12 AM
Parnassus
The more gelatinous the cold soup the richer it is. I’m with you in preferring the Grinch mask–I would even wear one myself, although all you see here are the disposable ones. I still don’t know how you can tie something behind your head. Can’t you get sewing elastic and just attach strips of that? I know it comes in different colors.
–Jim
November 28, 2020 at 11:41 AM
Urspo
The ties are made from strips of cotton fabric. They are more work yes to tie them to the slip on over the war style mask. I suffer for fashion
November 28, 2020 at 9:16 AM
larrymuffin
Well I’m happy that you are going to make some soup from that nice gelatinous residue of the turkey and also in French Canadian fashion we would keep also the fat on top it’s all good and really make some beautiful broth. Someone is quite right throw in some fresh vegetable to make your soup you know and even some pieces of turkey. Also in Martha Stewart fashion you can use the boned carcass to make a Santa sleigh by spray paint painting it gold.
November 28, 2020 at 11:40 AM
Urspo
First step is to figure out how many dishes can we make with all these leftovers. As I am from the Midwest I will start with a casserole that is what my people do.
November 28, 2020 at 12:11 PM
larrymuffin
and such loveable people they are. Turkey sandwich is also fun. Subtitute mayo for horseradish.
November 28, 2020 at 1:47 PM
Urspo
The dreadful M is not allowed in the house as Someone is highly adverse to it. Oh the horror.
November 28, 2020 at 9:36 AM
Lori
Your masks are really nice. The stock sounds perfect and will make delicious dishes. I’m making stew today as well. It is supposed to get pretty cold here tonight so it will be perfect for dinner.
November 28, 2020 at 11:38 AM
Urspo
Someone took inventory and says we have enough Turkey for three dishes I start with a casserole as I am from the Midwest that is what people do
November 28, 2020 at 12:38 PM
Lori
Thankfully my Midwestern family only had one person ( an aunt) that made casseroles. The rest of us were not fans.
November 28, 2020 at 1:47 PM
Urspo
Poor woman to have such an audience
November 28, 2020 at 10:07 AM
Robzilla, Native of Slam Diego
I love the masks, and I knew back in early Summer we’re going to need masks through the rest of the year. I’m already taking bets we’re going to need them until next Summer because — freedums!
We live with selfish idiots, and that is what’s going to kill us.
November 28, 2020 at 11:37 AM
Urspo
My medical news tells of a patient dying from COVID saying “this can’t be happening it isn’t real “ then they died.
November 28, 2020 at 10:24 AM
Sam
I think it is sweet that you will be making Christmas masks. Something to make people smile through the sadness.
November 28, 2020 at 11:36 AM
Urspo
Let us hope so! 👍🏻😉
November 28, 2020 at 10:43 AM
Steven
A festive collection for the holidays. At least this holly will feel much more comfortable as it caresses your face!
November 28, 2020 at 11:36 AM
Urspo
The fabric is the softest of the four yes
November 28, 2020 at 11:25 AM
Old Lurker
Pretty sure nobody in Arizona (nobody outside of Flagstaff, anyways) will recognise the symbols on the blue mask anyways. I am more concerned that the blue will label you as a Democrat. You should sew up a MAGA mask to balance things out. (This would also be a good complement to the Grinch mask, since Dear Leader did a better job of stealing Christmas than the Grinch ever did.)
November 28, 2020 at 11:35 AM
Urspo
I have a red cap Michigan Tractor and Feed. When I wear it out people stare probably puzzled to see a Trump supporter who is wearing a mask.
November 28, 2020 at 1:08 PM
Will Jay
Yes, but what are you going to unveil for your New Years and Resort mask collections? It simply will not do to be seen in last season’s mask.
November 28, 2020 at 1:45 PM
Urspo
I haven’t gone out on NYE in years
November 28, 2020 at 1:35 PM
Todd Gunther
Seriously? You never saw the gelatin called stock before? Just heat it and it will become liquid again for use in soups or, yes, yes, pot pies! Someone has the right idea.
November 28, 2020 at 1:45 PM
Urspo
Seriously I expected a liquid like from a swansons container. I learn
November 28, 2020 at 6:12 PM
BadNoteB
That gelatin in your stock comes from the only culinarily-friendly connective tissue, collagen. Collagen is highly concentrated in cartilage and bones of young land animals, which is why veal is preferred for bovine flavored stock. (Collagen is what makes a baby’s bones soft and slightly pliable, which eases our journey through the birth canal and keeps us out of a body cast while mastering the fine art of walking. It’s gradually replaced by calcium as bones fully develop through puberty, eventually ossifying with old age. Skin also contains significant collagen, which follows a similar aging progression from the incomparable softness of a baby’s butt to the leathery hide of our favorite curmudgeons.)
When heated in the presence of liquid, collagen converts to gelatin, which provides an ethereal “thickened” mouth-feel to a stock, referred to as “body”. When cooled, it solidifies to the semi-solid mass that made Dr. Cosby so much money hawking Jell-o all those years (his variety was made from pig bones & skins, which are hyper-loaded with collagen). Evaporate about 75% of your stock’s liquid and you’ll end up with a “glaze”, an intensely flavored liquid that is perfect for spooning over meats (and potatoes) as a fat-free gravy. Chill a glaze, and you’ll end up with a firm solid that can be bounced on the countertop like a Superball yet easily melted for a flavor/texture boost to any compatible gravy or sauce. (I freeze glazes in ice cube trays to add as the “secret” ingredient to sauces when stock making is impractical due to time/ingredient constraints.)
I waited til the end of comments in the likely case this was TMI for most… I thought you might like to understand what happened with your stock and why you achieved what are commendable results from you efforts. I also enjoyed the opportunity to nerd out 🙂
November 29, 2020 at 7:06 AM
Urspo
I thank you for taking time to write this out. This is the sort of stuff I like learning in my cooking skills endeavors. Sunday morning the container looks more liquid. Time to put it into containers for the freezer.
November 28, 2020 at 9:11 PM
Pipistrello
It’s not every day I get the alchemical delight of a gelatinous stock, so lucky you! Must be something to do with the fancier bird you splashed out on. I commend you on your mask factory. Tidy, and you evidently sew swiftly and neatly and even include bias straps. You could do put out a tutorial on it. Or not, as this is both work for you and cheating for the rest of us who should have mastered it by now. It takes me ages to do a few and there is chaos all around. Plus I keep trying different models which keeps the process at a crawl.
November 29, 2020 at 7:07 AM
Urspo
My cooking and my sewing all started from scratch without teachers but trial and error and lots of practice. Believe me there is still lots of chaos; it never goes right and smooth. Go thou and do likewise.
November 28, 2020 at 11:05 PM
wcs
I second those who are saying that the gelatinous broth is exactly what you want. Rich and flavorful. Yum. And it has many uses.
November 29, 2020 at 7:07 AM
Urspo
like my men
November 28, 2020 at 11:37 PM
Linda Practical Parsimony
I almost had a stroke when you wrote about throwing out the stock! I froze about two cups from my turkey after I skimmed most of the fat from it. Just a bit of fat is a good thing.
Back in the summer, I spied some Christmas ties of Tommy’s that would make a very pretty mask. But, he won’t let me have them.
November 29, 2020 at 7:09 AM
Urspo
Not to be worrying I did not do so. Someone immediately told me it was OK and then all the Spo-fans sang in chorus to support such. Today it goes into the freezer for days out
November 29, 2020 at 6:03 AM
Blobby
“foudroyant”. Smell you and your $20 words.
November 29, 2020 at 7:09 AM
Urspo
You are welcome. Because you are my pal and I love you so I will waive the twenty dollar fee.
November 29, 2020 at 9:52 PM
Old Lurker
I got your email. The invitation is very kind (you are a dear!) but I don’t feel comfortable with the offer.