Overhand Stack - Poker (gambling) and Fish Stock (recipes)

Overhand Stack - Poker (gambling)

Shuffling the deck with an overhand shuffle in such a way as to stack the deck, that is, restore it to its original (prearranged) order while appearing to mix the cards.

Fish Stock (recipes)

Yield: Makes about 10 cups stock

Ingredients:

1-3/4pounds fish skeletons and heads from lean fish, such as red snapper, cod, halibut or flounder

2medium onions

3stalks celery, cut into 2-inch pieces

10cups cold water

2slices lemon

3/4teaspoon dried thyme leaves, crushed

8black peppercorns

1Herb Bouquet*

Preparation:

1.Rinse fish; cut out gills and discard.2.Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.3.In stockpot or Dutch oven combine fish skeletons and heads, onions and celery. Add water, lemon, thyme, peppercorns and Herb Bouquet. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.4.Remove stock from heat and cool slightly. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing all bones, Vegetables and seasonings; discard.5.Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.

Dilled Salmon Mushroom Chowder

Other ways:

Ingredients

2 lb. whitefish fish bones

2 oz unsalted butter

3 shallots

2 leeks (white parts only)

1/2 fennel bulb

1 celery stalk

1 pint dry white Wine

4 pints cold water

1/2 bay leaf

2 sprigs fresh thyme

10 white peppercorns

Directions

Rinse fish bones. Saute Vegetables in butter (do not brown). Add bones and fill with cold water and Wine barely covering bones; add herbs and bring to boil. Remove Film forming on top and simmer for 45 minutes. Strain.

Other ways:

Makes 1-2 pints

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

1kg/2¼lb fish bones and skin1 carrot, peeled and roughly chopped1 onion, peeled and quartered1 stalk celery, roughly chopped½ bulb fennel, roughly chopped6 black peppercorns1 dried bay leaf3 fresh parsley stalks

Method

1. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. 2. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.

Others:

Makes 2 litres

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Ingredients

3 tbsp olive oil1 large onion, roughly chopped1 leek, white part only, roughly chopped1 celery stick, roughly chopped1 whole garlic bulb, halved1 fennel bulb, roughly choppedhandful fresh parsley and fresh chervil stalks2-3 white peppercorns, crushed½ tsp rock salt2-3 coriander seeds, crushed2-3 fennel seeds, crushed750ml/1¼pints white wine5kg/11lb ¼oz clean fish bones (you can get these from your fishmonger)cold water, to cover

Method

1. In a very large saucepan, heat the olive oil and sweat all the Vegetables, including the garlic and herbs, so that they are soft but not browned.2. Add the peppercorns, rock salt, coriander seeds and fennel seeds. Add the Wine to the pan, allow to bubble and then simmer until the liquid is reduced by half.3. Add the fish bones and enough cold water to just cover, then bring to the boil. Use a ladle to skim all the froth that has collected on the surface of the liquid. Lower the heat so that the stock is simmering very gently.4. Continue simmering for about 25 minutes (no more or the fish bones break down and impart a bitterness), skimming as necessary. Push the froth to the side of the pan by making circular motions with the ladle. Then run the ladle around the edge to remove the last of the froth.5. Pass the stock through a fine sieve into a clean pan to strain it and, once it is cool, store in lidded plastic containers in the fridge for up to four days, or in the freezer for up to three months, remembering to label the containers with the date of freezing.

Other ways:

Serves - makes about 1 litre/2 pints

Cooking and preparation

10 minutes preparation, 30 minutes Cooking

Ingredients

250g/9oz fish trimmings (you can include heads and bones and skin of most types of fish, but try to avoid salmon, red mullet and oily fish)

3 leeks

1 bulb fennel

3 carrots

large handful parsley

175ml/6fl oz dry white Wine

Method

1. Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot.

2. Chop the fennel and carrots roughly and add to the stockpot.

3. Roughly chop the parsley, including the stems, and add to the stockpot.

4. Add the fish trimmings to the stockpot.

5. Pour in the white Wine, then add enough cold water to cover the fish and Vegetables (about 1 litre/2 pints).

6. Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.

7. At the end of Cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the Vegetables.

8. Cool and store in the fridge for up to three days or freeze. You can reduce the stock further, if you'd like, and freeze the stock in ice cube trays.

--------------------------------------------------------------------------------

Step by Step

Step 1

Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot.

Step 2

Chop the fennel and carrots roughly and add to the stockpot.

Step 3

Roughly chop the parsley, including the stems, and add to the stockpot.

Step 4

Add the fish trimmings to the stockpot.

Step 5

Pour in the white Wine, then add enough cold water to cover the fish and Vegetables (about 1 litre/2 pints).

Step 6

Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.

Step 7

At the end of Cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the Vegetables. Cool and store in the fridge for up to three days or freeze. You can reduce the stock further, if you'd like, and freeze the stock in ice cube trays.

Sites

4 u search,search for you