In article 1>,
"Michael \"Dog3\"" > wrote:

> Melba's Jammin' > dropped this
> : in
> rec.food.cooking
>
> > I made a vat of beef broth on Friday and was considering making some
> > marble-size meatballs and dropping them into the broth to cook but
> > then fishing them out to use in another dish. Even if I rolled them
> > into balls, starting out from the log-and-coin would be a good plan.
> > You'd be tempting me but I had the good sense to freeze the ground
> > beef I didn't use for last night's burgers.
>
> Did you roast the bones for the broth? I'm just asking because you
> inquired what method a couple of us used to roast bones for stock and
> stuff.
>
> Michael

<Barb hangs head in mortal shame and tries to disappear beneath her
computer> I did not. Too damn lazy and not enough time before I had to
be out the door. I thought about it, though . . . . .
I just finished bagging about nine 2-cup bags of chicken broth. I
didn't roast the chicken backs, either. I added powdered/paste base
to both the beef and the chicken.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007