Cooking. One of my other favorite activities, when I’m not in the outdoors or shooting some of the wonderful scenery available on the west coast. I personally believe (and others have agreed) that I make a rather solid from-scratch-chicken soup thanks to an introduction of the art years ago by my friend Brian.
As much as I enjoy preparing and eating my chicken soup, it’s a ton of work. And I need to branch out more to expand the repertoire. So when a dry bean-ham soup package appeared on the shelf at TJ’s the other day, figured it’d be worth a shot. I almost never cook pork at home (asides from the occasional bacon and sausage splurge) so it’d be something new. The recipe called for simmering ham hocks for 3 hours with beans, then adding the rest of the ingredients. I’m a big fan of braising with chicken and beef, so why not continue the practice as a preliminary step?
It’s still too early to confirm, but not so convinced it was the best idea. While the stock tastes OK at the moment, the aroma gives off a strong smell of burnt. Reminds me heavily of rauchbier, which I enjoy but in very tiny quantities. Hope I’m being a bit too critical and after cooking in the rest of the ingredients it will come out well.