we attend the last seattle event of the ninth annual two thousand and twelve us steel day celebration and the french american chamber of commerce there's websites arth my whole deal is using ingredients local ingredients and cooking them in the french style i've been doing that since the seventy's and local organic we really think radiance so i would take a look at what was out there and we can grow a lot of fruit in the state which is great i like to use them in surprising ways i think strawberries berries ever caught and use them is in a savory context instead of the more to lay down now they're relaxing and they're becoming translucent so about a minute away from the next step which would be to ask a fruit stand the she so and some s say let's see four cups of chicken stock is half slums and there are many varieties those either israel or the other variety of the same thing called a flu ought to either get first or long first depending on who develops the player and then my wife and i did and it was one of the best things we ever had nothing y to make yourself and i mean i have this down so that you can get something quite wonderful by just putting a bunch of things in a pot and then turning it on and then letting it go by itself and then you've got it so i could just give that recipe to you very simple you just need a pod like this for instance and then save all the little chicken trimmings you have from when you're cooking chicken for seven say two pounds of chicken b or whatever you have added on the end and two carrots and a third of a head of celery and making socks they always have something called a mirror far which is carrots celery and onions the same combination of a mistake that most nonprofessionals make when they're making stock is sold by a five hundred dollars stainless steel acoustic art stock thought about that big foot piece of chicken in there and filled up with water and then wonder why it doesn't taste like anything and the reason is that you never use more water than will just cover the ingredients that means that stocks there that being not that cheap because you have to have a lot of material in there to get any flavor but that's where the flavor comes from so you've got the old days you would use cold water because hot water had impurities from your old pipes in there and cold water didn't but these days it doesn't matter what kind of water you put in there but just enough to cover the grit is bring it boil turn it down to a sever and let it cook very slowly it till all the flavor is out of the ingredients usually for chicken stock four hours is good but you don't have to do anything you can walk away and just leave it on a lot and it's doing all the cooking itself if enough water evaporates out so that you could see the ingredients sense adding more water to cover that just keep that level of the just above the level of the gradient and you'll know when it's done because you'll pull a piece of carried out and taste it and it just tastes like texture doesn't taste by getting think is all the flavors on the side and then you strain it through it so and cool it down the fat will go to the surface and solidify so you can take that off the top and use it or not underneath you have a very very flavorful stock and if you want to get fancy you can see to things like brown the bones are brown the best of all either on top of the stove or if you are less trouble just you know four hundred fifty degree oven displacement roasting pan from the oven and i'll get roasted golden brown to make the stock out of that then you get a little color in your stock you get that nice roast beef flavor but the most important thing is just for boiling this is exciting and ever gods don't take that long to cook so we're within a few minutes of actually having something here because here now these are softening up nicely wow sauce i think it's it gives a texture and the ability to hold for a long time well we don't need to hold anything when you cook it if you eat it but also it does nothing for flavor a matter of fact the flour will absorb some flavor it if anything it just tracks for flavor so i've sort of made a career out of getting texture out of sauces or soups from the ingredients that are made out of so here we have i knew instantly the challenge as a brick was to give us the texture of the soup and hopefully you have enough of that to give you a nice texture and also that way the texture of your sauce or soup is made out of flavor it's not a thing of detract from flavor like flour does it's the flavor of the things you're making the saucer soup out of so that's why there's nothing in here because the soup except for what it's made out of blender you will improvise a hot pad here or two more than one blender well taste it hopefully it tastes like what it's made out of i think we've got them very good well thank you very much in continue handing out samples thank you and what we enjoy doing is dressing up in other areas and then socializing with events planned for that era and these may not be necessarily for the press but they are appropriate while they continue  summer coming up with some very artistic year and i got even more one of the demonstrations and what are your plans for next year well that's a good question and we're trying to the contrary year is little different because i have different volunteers and so they have different ideas like this year we had a that we'll get back to some of the entertainment and some of the other things that are going on here big thank you  as there will no longer be a seattle but still day celebration there will be a new first annual two thousand and thirteen french festival on march twenty four at the seattle center from eleven am to six pm and learn more at f e n p and wu dot org please visit my archive page at seattle community media dot org slash node slash two six five five eight slash list shows while my website is being updated or shoot me an email and i'll send you the link and as always thank you for watching adventure t