Chicken Stock for free!

I know you are all jealous I live in Hawaii and think that the weather is sunny 79 everyday, but really, it's not like that ALL the time.

Just most of the time.

Anyone who has lived here long enough can feel the changing of the seasons, no matter how slight. So while we might not be the below zero temps of other parts of America we do have seasons. Or I'm really sensitive, in either case it only takes a drop of a few degrees for me to break out the long sleeve shirts, jeans and occasionally a jacket. And then I get great cravings for soups and stew.

I don't knock the stuff in the can and boxes, actually I have some in my pantry right now. But when I want something really tasty, something really delicious, something that I just can get anywhere else- I have to break out my secret ingredient.

Homemade Chicken Stock

Seriously.

To make everything taste better the secret is to make your own chicken stock. Don't be scared it is really easy. It just adds that extra oomph that makes takes you from ok to OMG! How the hell is that so delicious. And you make it out of nothing... or almost nothing.

Some recipes call for buying a stewing chicken or other various chicken parts. But the cheapest way to make chicken stock is to use a bunch of bones that you thought were going in the garbage. Chicken being the most obvious, but I've also had some duck bones, turkey bones, pork bone and sometimes beef bones. I save my bones in the freezer until I have a bunch then I make stock. So when you have a whole chicken/ turkey carcass, the backbone you cut off to butterfly that chicken/turkey, leftover chicken thigh bones from pulled chicken or some duck bones from Peking Duck, DON'T THROW IT AWAY!  It's still good for something-chicken stock. Stuff it into a storage bag and stash it in the freezer. Its totally free, kind of. You are making something out of nothing. Either way it's totally worth it. I promise.

Also, save those scraps from your herbs; that leftover wood from the rosemary or thyme you picked, the stems of basil, parsley or cilantro that you would normally throw out? DON'T THROW IT AWAY!  It's still good for something- chicken stock. It's freezable too and best of all it goes, still frozen, right into the stockpot. 

I personally make chicken stock in a slow cooker, because then it's cooler to tell everyone you made it in your sleep.

But use the recipe that you find most appropriate.


Chicken Stock
Bones, wingtips and leftovers (chicken, turkey, duck, goose, quail, anything poultry-like)
1 large onion, unpeeled, cut into large chunks
10-15 cloves of garlic, unpeeled, split in half if you so desire
3-4 carrots, unpeeled, broken up into large chunks
6-7 stalks of celery, broken up into large chunks
1-2 bay leaves
8-10 whole peppercorns
leftover herb scraps

In slow cooker:
Take everything above and make it all fit in a slow cooker, make sure the lid will still close.

Fill the container with water to the top
Put on low heat
Get into bed and sleep the night away

Get up in the morning to the smell of chicken goodness.
Strain and reserve stock. Toss the rest.

Cool and refrigerate. After a few hours or overnight scrap off the top layer which should be hardened and yellow. That's the fat, while it might taste good in the proper setting, I throw it away

Use within a week or freeze for anything longer than that. At one time I used the ice cube tray thing but got tired of pouring, popping, storing and washing everyday (I only had 4 trays and needed about 16). Now I just freeze in smallish containers with resealable lids (yogurt, cottage cheese, cream cheese, etc). Defrost as necessary, or soak the outside and let it slip out in one giant ice cube and pop it into you recipe.

Stovetop method:
Take everything from above and cram it into your biggest pot.

Fill it with water until you just cover the top of the ingredients.
Put on high heat until just boiling. Skim off any bubbly gray scum at the top. Once it hits a boil. turn down the heat to low. Simmer for 6-10 hours

Strain and reserve stock. Toss the rest

Cool and refrigerate. After a few hours or overnight scrap off the top layer which should be hardened and yellow. That's the fat, while it might taste good in the proper setting, I throw it away

Use within a week or freeze for anything longer than that. At one time I used the ice cube tray thing but got tired of pouring, popping, storing and washing everyday (I only had 4 trays and needed about 16). Now I just freeze in smallish containers with resealable lids (yogurt, cottage cheese, cream cheese, etc). Defrost as necessary, or soak the outside and let it slip out in one giant ice cube and pop it into you recipe.

A Proper Thai Curry

Not to sound too full of myself but I like to cook. Moreover, I'm pretty good at it.

So when I go to a restaurant to eat a meal I think, "hell, I can make that at home." Not only that, I can probably make it better... And cheaper. I don't mean to brag or anything, but it's true... most of the time.

Except for Thai food

I was having a cooking crisis because I love curries, pad thai, tom yum, everything on that Thai menu. Occasionally, I wanted to skip the lines and crowds and just make it at home.

Well, I tried to make it at home.
Hard.

I researched the only way I knew how. The internet. Every recipe I found online just didn't taste the same as some of my favorite restaurants. (Ok, there's only 1 favorite restaurant and a couple of decent restaurant.) Nevertheless, it was driving me nuts. I had tried  the internet recipes, I tried instructions on the back of packages. But everything I made... it just wasn't right. It was watery, flavorless or just m'eh. A few times I try to compensate with extra curry paste... The burning finally stopped 3 days later. 

So I did what any other person on the brink of cooking insanity would do. I joined an adult education class for cooking Thai food.

Ah-ha! I'm a genius. I know.

It pulled me back from the brink of cooking insanity. Finally, authentic recipes and ingredients. There's a few cooking techniques that are new but nothing overly complicated. The best part is that it turns out the ingredients are relatively cheap... if you stick to Chinatown.

I hate Chinatown.

They close too early for me to get there after work/weekend morning fun stuff.

And parking pisses me off.

Luckily there's an Asian ethnic store on my way home from work. Cheap ingredients, good food, everyone is happy.

I made this curry for a potluck so this is a doubled recipe. And it was a Friday dinner so I had to cook while I was at work, so here comes the slow cooker, again. The photo is messy because I tried to use the smaller crockpot, but should have known better. You need a 6 quart slow cooker for the double recipe.

Also, you can always make it on the stovetop, those directions are included too.

This is the mess you get when you try to cram all the ingredients into a 4 quart slow cooker. 

Thai Green Curry with Chicken and Tofu

Can be halved for a family dinner, or doubled again for a really large crowd. This recipe easily fed 12-15 at a potluck with leftovers for lunch.

2 cans Coconut Milk (not Cream of Coconut and not low-fat, both common mistakes)
1/4 cup green curry paste, (more paste if you like more heat, less if you can't handle)
1/2 cup Tamarind Sauce (I use prepared jarred concentrate, but boil and strain if you are using the real stuff)
1/4 cup Fish Sauce
2 Tbsp Cane Sugar
2 Large Potatoes, peeled and cubed (or 5 small potatoes, which is all I had)
3 Large Carrots, peeled and cubed (or 4 small carrots, which is all I had)
1 Medium Onion
1 package Tofu, cubed
2 large Chicken Breast, sliced
1 Cinnamon Stick (or a pinch of cinnamon powder)
6 Cardamom Pods (optional - I don't really care for the flavor)
1/4 cup of peanuts or cashews, for garnish

Let the cans of coconut sit without moving to let the cream rise to the top and the milk to sink to the bottom. I leave it in the back of the pantry, but an overnight rest on the counter works too. Heat a small pot or frying pan. Open the cans carefully and skim the coconut cream off (about the top 1/4) and into the hot pan, it will sizzle and hiss. Move it around the pan until it looks a little dry. Some instructions say the oils will separate from the cream. (But as many times as I made this I never really noticed that, just cook a few minutes more after it stop sputtering) Add the curry paste and stir around until it dissolves in the cream.

In an 6 quart slow cooker mix the leftover coconut milk, tamarind sauce, fish sauce, sugar, and the curry/cream mixture you just cooked. Stir.


Add in potatoes and carrots, turn slow cooker onto low, cover and go to work.

Come back and add in tofu and chicken. Turn onto high for about 15 minutes. Throw on clean clothes and a fresh coat of makeup. Unplug slow cooker, grab a serving spoon and head to the party.

Let everyone compliment you on your cooking greatness

Stovetop instructions:
Let the cans of coconut sit without moving to let the cream rise to the top and the milk to sink to the bottom. I leave it in the back of the pantry, but an overnight rest on the counter works too. Heat a small pot or frying pan. Open the cans carefully and skim the coconut cream off  (about the top 1/4) and into the hot pan, it will sizzle and hiss. Move it around the pan until it looks a little dry, some instructions say the oils will separate from the cream. (But as many times as I made this I never really noticed that, just cook a few minutes more after it stop sputtering) Add the curry paste and stir around until it dissolves in the cream.

Heat a large pot over medium high heat. Mix the leftover coconut milk, tamarind sauce, fish sauce, sugar, and the curry/cream mixture you just cooked.

Add in potatoes and carrots, once the mixture comes to a boil, lower heat to a simmer. Cook until carrots and potatoes pierce easily with a fork.

Add tofu and chicken. Bring back to a gentle simmer until chicken is cooked through. Serve over rice or pasta or naan or whatever you like.

Holiday Meals: Caramelized Onion and Mushrooms with Wild Rice Stuffing (or Dressing)

I have made Thanksgiving Dinner since I was 14 years old.

Yes, 14.

Any child of  immigrant parents will tell you that while the food of your motherland is great... sometimes, it's not what you want. Growing up I want to try things you hear about from other people. For example: meatloaf, fish sticks and tacos. I didn't have a taco until I went to dinner at a friend's house. I think I ate 10. I was 8 years old at the time.

So for Thanksgiving, all the kids are having turkey. My mother, bless her heart, tried making what I wanted:  meatloaf, mac and cheese and tuna salad casserole. She drew the line when it came to turkey.

Finally, at 14, I was old enough to understand good old mom's food is tinged with seasoning and techniques that she has not deviated from in 20 years. Everything that comes from her hand will taste vaguely, well, Asian. Which, as I get older, I find hysterical that whenever I try to cook something Asian I get the "it's not quite Asian-flavored" comment. Eh, to each their own.

Back to Thanksgiving....

I have been making this particular recipe for over 10 years. It started as a Thanksgiving recipe testing, before I found out that you are not suppose to test recipes on Thanksgiving. Yes, I was young and ambitious. Also many items other Thanksgiving dishes were canned, boxed or otherwise pretty easy to handle.

After a few Thanksgiving / Christmas Eve dinners I noticed that bread stuffing was being made then wasted. It was happening year after year. The solution was easy. Throw out the box and make something else. So I went hunting for another recipe. What I got was a pretty delicious stuffing recipe from Epicurious. It was popular with the family, it was great with the friends. It was talked about until I made it again the following year. And the year after that. Add on the occasional Christmas Eve dinner..... and well, you get the picture.

Until the year I couldn't get home for Thanksgiving. And I could make my stuffing. Because I had to work. *Cry a small tear*

Then I realized, I don't have to wait until Thanksgiving to make this stuffing. I can make it whenever I wanted. So I did. However, a trip to the supermarket revealed that there's rarely turkey to be found in the middle of April. So I stuffed 4 Cornish game hen instead. Then fed my roommate, who happened to get home from work when I pulled it out of the oven. She cried happy tears and declare it delicious. (She had not eaten any food that day so it might have been her blood sugar talking)

I had another breakthrough this year from Cook's Illustrated, which I am going to declare the best cooking magazine and cookbooks I've ever had. I just purchase a 3 year magazine subscription and put all the books on my wish list. I suggest you do the same. Like now.

Or after you finish reading this post.

In any case, this is a good enough recipe to use at fancy Holiday gatherings but just as good at your any day dinner table with a roommate with a glass of supermarket wine.

The recipe differs from the original in a few ways:
-First, I halved it. Even at Thanksgiving it's a lot of food.
-Second, I had to use dried cranberries instead of dried pears. Do you know how hard it is to find dried pears? They are none to be found in Hawaii and for some reason I couldn't even find them on the mainland this year. Obviously, it is not the most popular dried fruit.
-Lastly, using a technique from Cook's Illustrated (the best cooking magazine ever), I flavored the stuffing without actually stuffing the turkey. Which was very helpful because a 22 lbs turkey already took too long in the oven as it was.

So call it stuffing, call it dressing, just make it, because you will call it delicious.


Caramelized Onions and Mushrooms with Wild Rice Stuffing (or Dressing)

Ingredients:
4 tablespoons butter, divided
2 large onions, halved, thinly sliced
generous 1/2 pound assorted wild mushrooms, sliced
1.5 tablespoons chopped fresh thyme, divided
salt and pepper
sugar

2.5 cups chicken broth, preferably homemade (but canned will work)
1.5 teaspoons chopped fresh sage, divided
1/2 cups wild rice (4-ounce)
Heaping 1/2 cup long-grain white rice
1/2 cups dried cranberries (about 3.5 ounces)
1/4 to 1/2 cup chopped fresh Italian parsley

2 turkey wings, separated at joints (for fancy-smancy Family Gatherings)
OR
4-5 Cornish game hens, halved (for everyday enjoyment)



Instructions
Melt 2 tablespoons butter in heavy large pot over medium heat. Add onions, a pinch of salt and a pinch of sugar; sauté until very tender and caramelized, about 20 minutes. Transfer onions to large bowl. Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1/2 tablespoon thyme, a pinch of salt and a pinch of sugar; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.

Bring broth, 1/2 tablespoon thyme, and 1 teaspoon sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 15 minutes longer. Stir in caramelized onions and mushrooms, remaining 1/2 tablespoon thyme, and 1/2 teaspoon sage. Stir in dried cranberries and heat until warm through, stirring occasionally. Season with salt and pepper. Take off the heat and stir in 3/4 cup parsley.

For a Fancy-Smancy Family Gathering: 
Make 1-2 days beforehand. The morning of your event take all the stuffing and dump it into a slow cooker that's been sprayed with cooking spray. Flatten the top. Take the turkey wings, and fry them on high heat until all the skin is brown. It does not have to be cooked through. Dump all the turkey wings, any sauces in the pan and anything you scrap off the bottom of the pan on top of the stuffing. Turn on low and leave it there until you are ready for dinner. I left it about 8 hours on low but I think we could have started eating it at the 5 hour point.

For Dinner right now:
Preheat oven to 400°F. Put half a Cornish game hen in your hand skin side down. Take a large spoonful of stuffing and smear it inside the bird. Flip the bird onto a baking sheet with stuffing side down and skin side up. Season skin with salt and pepper and bake until done. About 35-45 minutes. Serve with your favorite vegetable and some everyday wine.

Leftover Pulled Chicken Enchiladas

I have always lived with someone. First it was my family, then college dorms and college apartments, then a variety of post-college apartments and houses that most often came with a roommate. It those years I've had my fair share of wonderful, fun and perfect-for-me roommates. I've also had my fair share of non-cleaning, rude, inconsiderate roommates. So these last 6 months have been in a new experience for me, as I am doing something I've never done before:

Be roommate free!

It's a different feeling when someone doesn't yell at me for not doing dishes or leaving my stuff all around. Actually the good roommates understand and sometimes would do my dishes or put my stuff in my room for me. So I'm sad I don't have a good roommate but I'm glad I also don't have a bad roommate yelling at me for leaving my purse's insides all strewn about while I was searching for a certain something for 20 minutes.

Because I can get a little obsessed/crazed like that.

I currently reside in a 600 square feet, 1-bedroom apartment (yes, that measurement includes the lanai). It has been liberating to empty out my purse all over the place and not have to worry about it. However, the weirdest change is I've had to drastically reduce how much I cook, as in volume. I use to live with other professionals, which meant a full house of working-full-time-plus-the-overtime-you-don't-get-paid-but-expected-to-work people. As such, leftovers were always welcome after a 12 hour workday. It use to be whenever I cooked I always wanted to fill the largest storage container and stash it in the fridge. Now I'm living alone. I have to adjust down the measurements or end up eating turkey chili for every meal... 2 weeks straight.

In the adjustment period the first thing I learned was to re-purpose my leftovers, since I hate throwing good food away. In this case 2 lbs of chicken breast in the last recipe turned out to be a pulled chicken overload. So I had to change it up. And enchiladas are the perfect leftover user upper.

Leftover Pulled Chicken Enchiladas
1 lb leftover pulled chicken (or you can use any leftovers you have such as beef or pork)
1 can of pinto beans (or black, or kidney)
1 cup frozen corn
1/4 cup cilantro, chopped
10-12 corn tortillas
1 large can enchilada sauce (or homemade about 3 cups)
1 cup of cheese (or more)
Taco Bar Garnishes

Preheat oven to 350 degrees

Mix together the chicken, beans, corn and cilantro. Get a baking sheet and pour 1/4 cup of enchilada sauce on the bottom to prevent sticking.

I was in front of a massive grill that was still hot so I threw all the tortillas on there and gave them a 30 second grill on each side. Alternatively, you can heat tortillas by wrapping in a moist paper towel and microwaving for 1-2 minute(s) until they are soft and pliable. 

Take a heaping tablespoon of the chicken mix, put it into the  warm tortilla and roll into a cigar shape. Place seam side down in the baking dish.  Do this until the baking dish is outta space or you run out of filling.

Pour the enchilada sauce over the top. Make sure to wet all areas of the corn tortillas. Top with cheese and stick in the oven.

Bake 20-30 minutes until the cheese is all melted, everything should look golden brown and delicious.

Pull out of the oven and let rest for 15-30 minutes. This is important unless you want tortilla to fall apart while you are scooping it out. It will still taste good, but it will look like a pile o' mess. If you are like me you will spend hours picking at the burnt cheese in the corners of the pan, because I had some spare time.

My choice of garnishes are fresh cilantro, a dollop of greek yogurt and some diced avocado while the enchiladas are still hot out of the oven. But the leftovers I took to work for lunch were plain and just as delicious.

Note: you can make this ahead and freeze it. Or make 2 and freeze 1. Or make 1 and portion it into lunch containers and freeze for work. If you can't tell already this is a great freezable recipe.

Pulled Chicken in a crock pot

Over the holidays last year that I figured out that I hate my gym. I was tired of going and every machine taken over by some sweaty guy with a sweaty towel. Then I would go downstairs to the cardio room, now filled with the skinnier version I wanted to be, and try to get 60 minutes of exercise in. Even with TVs, an Ipod and a book, it was the longest 60 minutes of the day. Then I tried to hit up some classes, but after a month I found those dull too.

So I did something I thought I would never do, ready?
It's a little crazy - ok, a lot crazy:

I trained for a triathlon.

I told you it was crazy! But I like to swim, able to ride a bike and I knew running was the best way for me to get the body I had been coveting since high school. The multiple disciplines were exactly what my boring workout routine needed. I talked to a few people and joined a popular group for beginners. Thinking I would be in fair shape from my gym time I was surprised at the exercise load and struggled to keep up even in my beginner C group. But at the end of 6 months I finished not 1, but 2 triathlons. I am healthier than ever and looking forward to more training. Crazy? Maybe, but it works for me.

I also discovered other things about training for a triathlon. Did you know training sucks away all your spare time? and makes you so exhausted that all you want to do is fall in a heap in your living room floor? Seriously, I did it at least once a week. But training is half the equation, eating properly is the other half. I had an appetite so huge that even my co-workers were noticing that each day I was sucking down anything not nailed down. I also discovered cooking is hard to do when you are in a heap on your living room floor staring at the ceiling wishing for someone to spoon fed you and carry you to bed. So in the 6 months of training I discovered I could starve, go poor eating out or I could make great use of my slow cooker. 

Training makes me crave protein. Chicken in particular. Of course, I don't really have time to roast a chicken in the oven; although I have been dying to try this recipe. Truth be told when I roast a chicken I only enjoy eating the breast anyways. Lucky for me the slow cooker works while I sleep, or while I stare at the ceiling from the living room floor. And I never have to worry about burning down the house. I am an avid reader of the crockpot lady's blog and it has prepared me with enough knowledge to fake a pulled chicken recipe.


Mediterranean- Style Pulled Chicken
1-2 lbs of chicken breast (I had boneless, skinless around but you can use any chicken parts you like)
juice of 1 large lemon
1 small onion, sliced
4-5 cloves garlic, smashed or chopped
1/4 cup extra virgin olive oil
1/4 cup of red wine vinegar
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper to taste

Put all the ingredients in a plastic Ziploc bag or any other marinating container you have around. Swish it all around and let marinate for 30 minutes or 3 hours (not overnight or the lemon juice will cerviche your chicken). Dump everything into the slow cooker, turn on low overnight (or high for 4-6 hours). You are done when the chicken falls apart whenever you reach in to stir or check on it.

Note from fantastic slow cooker blog: if its too dry then cook it more, I know it sounds weird but it works, trust me... ummm.... her.

Separate chicken meat and juice. Shred chicken with 2 forks and let juices settle to skim off the fat (if you are so incline). Mix it back together until you get the consistency you want for your chicken. I skimmed the fat and stirred all the remaining juices back in because I love lemon and since I was serving it over barley it made a great sauce. Taste, season with salt and pepper to your liking.

Eat. Or in my case, eat some for lunch, then make enchiladas with the rest.

Pulled Pork in a Slow Cooker

In general, there's just certain things I expect to be expensive, like Grey Goose bottle service at the club, prime rib at a Morton's Steakhouse, 20 year old Pride Cabernet Savignon. There's certain things I expect to be cheap. Like pork- pork is normally cheap. Especially when we get into cuts like pork shoulder or pork butt. Look at the name, it doesn't even sound nice, it totally sounds cheap.

I will warn the non-locals. Here in Hawaii cheap is relative. Overhead, labor and insurance is twice the amount you'd expect, so prices are twice what you would see on the mainland. Then slap on an extra $1 for a gas surcharge. It's really tough to pinch those pennies and still be sociable. So when I am invited to a potluck or tailgating or any event that I want to cook for a crowd I go for a tub o' cheap food, like turkey chili or pulled pork. I got the supermarket circulars and I was in luck, pork butt was on sale this week at Foodland for $.99/lb. I will block out the fact that it is probably $.59/lb on sale at my parents' local grocery store on the Mainland. $.99/ lb is reasonable in Hawaii. I can feed about 10 people for $5 +few other ingredients. I get in my car and go to the store. I find out that they are out of pork... And there is no butcher today... And there is no substitutions... *SIGH* I go to see if there is another porky product I can use, there is.... at $2.49/lb. I start to get irritated. Then it is Friday night and the lines are long because I was smart enough to go to the store closest to the college campus. Everyone in line had a case of beer and a bag of ice. Except me, the old lady trying to ask about pork butt and ketchp. Finally, after quizzing the service staff for 10 minutes, I gave up. I got in my car and drove to Safeway, which was totally worth it. They had pork shoulder for $1.49/lb. I bought a 5 lb hunk of meat and saved myself $5. Freakin' Foodland, $2.49/ lb for PORK? What are those pigs eating? Shrimp Cocktail? I'm going to Safeway strictly on principle now.

I love you Safeway Kaupulehu. I really don't know why I go anywhere else, you are in the game with very competitive prices and above average stocked store and friendly service. You always have what I need and a pretty awesome meat clearance bin. Which reminds me, I have to start eating more steak, but not today. Today we do pork.


I play this recipe really fast and loose. I go into my fridge and pantry and start pulling out anything related to BBQ. No oregano, bay leaf or liquid smoke? Have that ginormous jar of streak seasoning you bought from Costco for 4th of July? No problem, rub it on. Only have BBQ sauce in the door of your fridge. Awesome. Throw it on. This is what I had, but when you try this recipe just go with what you got.

Pull Pork in a Slow Cooker

Ingredients
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 3 cloves of garlic, chopped
- 2 Tbsp apple cider vinegar
- 2 bay leafs
- 1 Tbsp hot sauce (optional)
- 1/2 tsp oregano
- 1/2 tsp liquid smoke
- Salt and Pepper

- Big hunk of pork cut in half, shoulder or butt is best, 3-5 lbs depending on the size of the crowd

Put all the first 8 ingredients in the slow cooker, mix. Taste. Add more stuff. Taste again.
When you are happy, get the pork out of the package, cut in half, trim off excess fat if you want (I didn't, it was late and I was tired).
Cook long and slow, I did this at night, so I went to bed.

Get up in the morning, unplug the slow cooker, pull out meat and put in bowl.
Stop, do some morning ablutions or situps or something.
Really.
Go.
For a while.

That meat is hot, and its easier if you give it a minute to cool down.
When a little cooler, shred with 2 forks.
Pour sauce into a glass or defatter. Strain off the fat. (Unless you like it, I don't.)

Recipe says: mix in 1/4 cup of ketchup into sauce and add back into the shredded pork.
This is what I did instead: Put in small saucepan boil down until thick, mix into pork.

Put in tupperware container and bring to the party.
Be the center of attention when everyone tries it.
Still have leftovers even after everyone is stuffed.

*Cue spotlight and grandoise music*


**I will revise when I get a photo- my camera won't focus anymore for some reason. Probably because it is over 10 years old. I bought it in China, I guess I should be happy it didn't give me lead posioning.**