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I see where you are going with this. See, I used to think the same thing. Classically, chefs are trained to make a stock, then make a soup. Hidden deep inside that training is the difference, as was alluded to here. Basically, the way to think on this is: If you want a chicken flavor, you want...

I agree here with Selkie. When you are making a broth for a soup, the idea is to simmer the meat for a short period of time (like an hour) to gain the flavor for the broth. Then you shred the meat into the broth. At that point, the chicken will still have flavor. For stock, that is why we use...

One of the best uses is in exchange for butter when roasting vegetables. One book that may help you out is Fat by McClellen.

@justplainbill - agreed. I get around that by freezing the nuts first. I also have an old school grater that use use for grinding nuts. Perhaps that is why it works so well. If I were to use a food processor, I would use the pulse function so as not pasting the product. Spot on, sir!

Duxcelle is traditional - but I have also played with Foie Gras instead. That was super divine. :chef:

I use a grater myself. You should buy your nuts whole, and you could process them yourself in a snap with a grinder or a food processor. You will save yourself a tonne of money

Cool That is a super tasting spoon. I have made the same mstake that you have here many a time. You can add all sorts of things to the mix to try and compensate, but really - your best option is to just start over and combine the two, or find another use for your sauce. Don't chalk it up as a...

I would think rice flour would be the case here. Looking at the bloom on it, it seems to fit the mark.

Indeed, the peas were old. I can understand that the manager would require a reciept. I do not agree with how he treated you though.