Anchovy paste! I get a tube of it every year in my Christmas stocking. I love, love, love it!
Do you think the tendon would be good to add to chicken stocks? I make chicken stock about 10x more often than beef stock. You say it has no flavor, so..
I've been meaning to get a bunch of chicken feet for my chicken stocks, but I don't get over to the asian market often enough (it's too inconvenient to get to). I do put egg shells in the stock, but I'm still on the hunt for more and better ways to add additional gelatin.
I had never even thought of adding eggshell to the stock! Good way to add more minerals, I would think. Adding extra tendon makes sense too.
I always save all the gristly bits off the meat to put into the stock, though. All that stuff cooks into it beautifully.
“If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde
Hmm, I'll have to try that next time.
Thanks for the eggshell tip Gravyboat. I think I'll start saving my eggshells too. I never think to do that.
I really like making broth out of chicken feet for the same reason. I snip them up before boiling them down for the broth. Broth is so much more rich and creamy when you make it out of chicken feet.
Just to see what would happen, about 5 days ago I rooted a celery stub in a dish of water - the little round bit that is left over after you cut the stalks off. Well, I didn't think it would work but the damn thing proved me wrong and started growing, so tonight I decided I would reward it with its own little pot full of dirt and set it by the window. In return, I expect to have a pretty, leafy bunch of fresh, organic, home-grown celery in a couple months. Yes, I think celery plants are pretty. I'm strange. People seem to have had good luck growing celery in indoor containers, so I thought I would try. I live in an apartment and have zero access to gardening areas.