"Gil Faver" > wrote in message
...
> well, the subject line says it all.
>
> anyone found any good veal or beef stocks on the market? How does their
> price compare with making your own? I am thinking of buying 50 pounds of
> veal bones, making 1/3 into white stock, and 2/3 into brown stock, then
> making some brown sauce and demiglace.
>
> aside from my time (I donate that for free), what is the cost comparison?
>
> thanks.
>

I like to make mine, but I don't know if I'd go out of my way if I didn't
already have the makings for it. You can control the veg and herb
concentrations. If find carcass, water, onion, celery, salt, and pepper to
be sufficient for flavoring, everything else can be added to the final
product. I'm not a fan of complex spice combinations. I find those are
part of the perview of the preparar of the final product in which one uses
the stock. Taste is subjective. You have to test around to find a base you
like for buying.

--

Yours,
Dan S.

Temporary sig pending inspiration:

- If I did all the things that will "only" take {X} minutes per day, it
would take three days to do them all.