HOPEFULLY, THIS WARNING DOES NOT COME TOO LATE: If you don't turn your turkey carcass into a stock, Michael Ruhlman will be disappointed in you.
I'm reading Ruhlman's new book now, The Elements of Cooking, and I feel like I'm being humbled by Dick Helmholz, page-by-page -- energized by all the new ideas and insights, but worn down by the berating over the fact that I don't yet know how important veal stock is to, apparently, everything.
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