"brooklyn1" > wrote in message
...
| "Paul M. Cook" wrote:
| >"Debbie" wrote:
| >>2 questions:
| >>
| >> 1. Who browns them before use?
| >
| >me. in the oven.
| >> 2. Do you reuse them?
| >
| >nope.
| >
| >> I brown mine and have not reused them. Just looking to see what the
| >> general consensus is.
| >
| >Have you seen what stores want for beef bones these days? I used to get
| >them for free. Now they are 5 bucks a pound. I was going to make a
| >Vietnamese pho noodle beef soup but the 15 dollar sticker for the bones made
| >me switch to Campbell's.
| >
|
| Bones aren't free anymore because there are very few actual butcher
| shops anymore and even the few that are left purchase the same
| boneless cryovac as stupidmarkets. I haven't used bones since they
| started charging for them. A seven bone chuck roast will cost half as
| much, will produce a much richer beef soup, and you'll have all that
| flavorful beef for your soup, or you can trim out enough to make a
| couple three luscious burgers. Or use flanken or short ribs... any
| chuck cut will produce a richer soup than plain old bones... and even
| the bones you can buy are old, dry, and have no meat at all on them.
|
| http://www.askthemeatman.com/beef_chuck_primal_cuts.htm

Bleah. Bones without marrow are bones without flavor, without
beef essence. "Plain old bones..." will make wonderful soups and
stocks, while your chucks will make old stringy meatbroth without
soul, essence or any character other than limp strands of dry meat.

It is amazing that you apparently have never tasted these things that
you babble about. But then you would know (well maybe not) that
you are wrong. Your taste is another question indeed.

pavane