Pressure Cooker Beef Stock

I made a batch of beef stock for safekeeping. I typically boil it all day but I decided to use the pressure cooker for this batch. I started by blanching the bones. That produced a head of green foam that I'm glad didn't end up in the final pot.

I next roasted the bones. Here they are before...

...and after.

I next put the bones in the pressure cooker along with onion and celery. Internet recipes are all over the map as to cooking time. I decided to cook for two hours. That is on the high side of the recommendation scale but much faster than the non-pressure cooker method.

The result was satisfying. A night of cooling showed that it wasn't quite as gelatinous as I had hoped but still very flavorful and rich.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

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Pressure Cooker Candied Ginger

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