Ok sorry for the no posts. Life's taken a tough turn and it precludes my ability to cook and make bentos. Fortunately I had the bug and really was compelled to cook *something*. I've been reading the book Ratio by Michael Ruhlman, It's a great book teaching you to cook by ratios of ingredients instead of trying to remember recipes. I chose beef stock today, I won't get into the actual "Ratio" cookbook recipe but sticking with the premise of the book, I took his suggestions of what would go into a Thai Green Curry soup and improvised with what I had on hand. I'll post when I've managed to read the whole book, but what I've read thus far has been very useful.
The stock was a 3:2 ratio of water and beef bones (in weight) plus some aromatics and such. Weight? yes water is one of the few liquids that the fluid ounce is equivalent to the weight ounce. Normally the stock cooks for 10 hours, but I really didn't have the time and had to skip to skimming over a medium simmer for 5 hours. The resulting stock was quite good, but as we all know a good stock takes much more time. 10 hours is recommended
This particular recipe is really simple. Soups originated as a simple and cheap food. In fact the term restaurant actually originally meant an inexpensive soup sold in the streets of 16th century France. (if you want to know more go here) So adopting the stance I pulled what I had in the pantry canned baby corn, bamboo shoots and water chestnuts and mixed it with green curry and some fresh ingrediants (onions and carrots) I ended up with 6 quarts of soup for the cost of one bento box.
I really enjoyed getting to be in the kitchen again. Sorry about the dearth of posts. It'll be a little bumpy coming up with some posts from London and Frankfurt as I'm traveling for work. I look forward to a review post on the book "Ratio". See you next time.