I generally think of broth as a LOT more watery than stock, which, at least for me, is gelatinous. Latter fortunately take up a lot more space in the freezer. 
I guess I was also thinking in terms of making a specific stock/broth *for* a dish versus grabbing a frozen stock out of the freezer, and making the latter whenever enough bones add up.
I guess I was also thinking in terms of making a specific stock/broth *for* a dish versus grabbing a frozen stock out of the freezer, and making the latter whenever enough bones add up.
Well ruddy-be-jabbers, I just looked it up. The difference between broth and stock.
Hoodathunk? Sorry, who knew?
Stock is made from the yuck bag and broth uses the meat.
So... you will make a broth while stewing meat but stock comes from the bones, skin, fat, hoofs, nostrils, tail, lips, eyebrows, brains and other goodies, hopefully the uterus (sold as intestine), which by btw is actually the fallopian tubes.
Um num. It's amazing how much your friends enjoy the food as long as you don't tell them.
My mouth is watering but it's time for a dog walk. See y'all in a bit.
Hoodathunk? Sorry, who knew?
Stock is made from the yuck bag and broth uses the meat.
So... you will make a broth while stewing meat but stock comes from the bones, skin, fat, hoofs, nostrils, tail, lips, eyebrows, brains and other goodies, hopefully the uterus (sold as intestine), which by btw is actually the fallopian tubes.
Um num. It's amazing how much your friends enjoy the food as long as you don't tell them.
My mouth is watering but it's time for a dog walk. See y'all in a bit.
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It's amazing how horrified people can be when you tell them what is in a pack of cheap sausages/franks/burgers. Mind you same people think spam is food!
Good question. There has been a drive recently to start making proper IPA again as we would have shipped to the drunkards in India. Fotr a real old history lesson (and assuming youtube allows it outside uk) YouTube here is Clarissa Dixon Wright cooking some stuff from about 700 years ago.
Your question caused some googling and I found this The Pirate Surgeon's Journal: Golden Age of Piracy: Pork As Food And Medicine Page 1 I really hadn't realised how much pork drove the world's navies
But not found anyone who still makes portugese style pork.
We have a large community here with a couple of the restaurants doing it from scratch. I just meant the broth is beef based, my confusion sorry to add Thai boat noodles into the mix (kidneys and hearts).
No and now I would probably pass. As for food as medicine everyone has chicken soup.
Jalapeno poppers went over well at the local Home brew Club camp out.
Split jalapenos, mixed creamed cheese with Mexi-cheese and spread it in the jalapenos. Stuffed it with a Little Smokie sausage. Wrapped it with bacon and smoked at 250F for 50 minutes.
Yes, at times I am into healthy eating.
Just not tonight.
Split jalapenos, mixed creamed cheese with Mexi-cheese and spread it in the jalapenos. Stuffed it with a Little Smokie sausage. Wrapped it with bacon and smoked at 250F for 50 minutes.
Yes, at times I am into healthy eating.
Just not tonight.
Spam isn't food? WTF over!
I eat it at least twice a year. Memorial day and Labor day. Sometimes on Forth of July just for good measure.
I have always followed the advise of my mother.
Eat all things new.
Never ask what it was until the next day.
Sound advise to learn to like new foods in my opinion.
That surprises me, we get a lot of fresh lamb. I can always get flank, shanks, chops, leg, shoulder etc at the grocery store, but I can also get better quality fresh lamb at a mid-Eastern grocery and "Halal" butcher a couple of blocks from my house. Cheaper too. I got some cut up lamb meat there a couple of weeks ago for $6.50/lb.
There is an African diner downtown that serves a very good "juicy goat stew".
When I was in Chengdu working as a volunteer I asked some of the brick masons to take me along for dinner at their favorite street hotpot joint and spam was served as one of the meats. PBR was 23 cents a can (I should say "PBR").
If you can find it David Chang does an intro to his new show, Ugly Delicious, (the series started out interesting but faded IMO) where he slices off a couple of fingers in a very funny way.
We have an even bigger community here with only one that I know does it from scratch. When the broth is gone, they close shop. I haven't gone there. Someone said they get about 200 bowls out each day. Makes for a short work day, unless you realize the next day's broth has to start the afternoon before. So much for a short work day.