This article was published on Thursday, April 24th, 2008 at 9:58 am.
When the sun is high, the flowers bloom, and the baby cows roam wide, a young cook wakes compelled to make elixir. The Ancient Rite of Veal Stock begins:
Omitted from the photoset: several phases of straining the veal stock whilst straining with heavy pots.
Not quite as much yield as I would have liked, but I still have 15 pounds of bones. Next time: a roasted stock!
Hi there. I'm Andy Matuschak, a computer science student at Caltech, but a software engineer at heart. I'm a long-time Cocoa programmer and a user experience nutcase and all that—you can read about what I've done or what I'm working on elsewhere.
I do have an untechy side, too. I'm a singer first and foremost, a passable pianist, and a okay-maybe-needs-more-experience actor. I love to teach. I love to write. But most of all, I'm quite helplessly in love with life.
Questions? Comments? Feel free to reach me by email or by AIM. I'll do my best to get back to you rapidly, but Caltech is a cruel mistress.
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The Conversation {1 comments}
Wow- This is unbelievable!!!!!! Great photos and descriptions - Maybe you should do an online cooking show?!!!
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