that Grandma’s yogurt sometimes had coagulation problems, but it was still good, just old-fashioned, lighter than yogurt is now, and not all homogenized, the fact that for chicken stock you need chicken bones, celery, onion, carrot, potato, ginger, garlic, black peppercorns, a few cilantro seeds, a bay leaf, a pinch of sugar, a glass of white wine or vermouth, or half a glass of gin, the fact that I don’t remember if Grandma put wine in hers, the fact that if she was so stingy with the beer I kind of doubt it, the fact that you bring it all to the boil, and then simmer it low for at least
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