Cookaholics Bulletin Board

Hi,

If you are in Chicago, there are fresh, split veal knuckles available for $2.29 per pound. These were very nice:



Even better, I have enough for a 20 quart stockpot:



This brings up the question of the ages, WWED? (ie: What would Eric Do?)

Here's one answer, roast.





Tim

Hi,

After roasting, deglazing with an appropriate wine seems reasonable. Wino, is this wine appropriate????



Into the stockpot for a few days-



Here's that quick transfer/straining technique-



and the final stock-



It's not nearly as good as Bruce Naftaly's rich brown veal stock (a double stock using 12 pounds of veal knuckles to make about 8 cups of stock) but it's pretty decent.
Tim

Looks very nice; good write up! I remember the first time I used veal stock (a local supplier); it was a revelation. What it did for a sauce was pretty amazing and truly one of the 'secrets'. I've never tried making my own. I should keep an eye for knuckles..

How the Hell did you locate a'57??????

Wino,

This is a wonderful story. My son was helping clean out his fiancee's grandma's basement. She gave him and old case of wine that he found covered in dust in the corner. Playing dumb, he called about finding a bottle of "Chateau Mootoon Roth or something". I interupted to ask about the picture on the label. It was Marc Chagall, a 1970. He then told me about two bottles of DRC LaTache, three bottles ('64, '65, '66) of DRC Grands Echezaux, and some old bourdeaux.

He brought the '66 Grands Echezaux home to Springfield. It had lost some cork, most of its tannins and some color, but had an ethereal elegance. (Just to name drop, in 1968, I tasted an 1800 something Grands Echezaux at the Second Heublien Wine Auction in Chicago; it was much the same. But, the 1929 Vosne Romanee "Les Beaumonts" was, and is, the best wine I ever tasted.)

A 1966 DRC LaTache was opened at his wedding, three years ago. I ran out to buy six 26 ounce stems and the groomsmen had a pre-nuptial toast. The wine had lasted incredibly, with a solid cork, color, aroma and tannins. It was incredible and everything you would hope for.... The marriage was, unfortunately, corked.

Matt still has most of the wines in his cellar. (Want to make an offer?) He's working on a new SOHO restaurant and I want to taste that old cabernet. I'll take my 100 year old Balsamico as payment.

Tim

ps: It gave me a real tickle to fill that lovely bottle with a current grenache/shiraz blend.