A few weeks ago, there was a discussion about
TJ's chicken broth and it was claimed that
Swanson's was better. And someone mentioned
Swanson's Natural Goodness.

I use a lot of chicken stock and had been using
TJ's. I bought a carton of the Swanson's Natural
Goodness and it is indeed better than TJ's.
It's much less salty. There's also Swanson's
Certified Organic Free Range, but I didn't
like it very much. It seems to have too little
salt. A 32 oz. carton of Natural Goodness
is $2.49, and Certified Organic Free Range is
$2.99.

But what surprised me most is the price
difference between cans and cartons. A 14 oz.
can of Natural Goodness is only $0.88. You're
paying nearly a dollar for the carton! And I
consider the carton less desirable because I
use only half of it, and must keep the other
half in the fridge for next time.

I wonder why a carton is so much more expensive
than two cans. I'd think that the handling
costs for the smaller units would also tend
to make cartons cheaper, not more expensive.
I would guess the aseptic packaging process
is what is driving up the price.

Mark Thorson wrote:
> A few weeks ago, there was a discussion about
> TJ's chicken broth and it was claimed that
> Swanson's was better. And someone mentioned
> Swanson's Natural Goodness.

America's Test Kitchen rated the store bought chicken broths and rated
Swanson's Organic Chicken Broth the best. It runs around 2.59/carton.

Goomba38 wrote:
>
> Mark Thorson wrote:
> > A few weeks ago, there was a discussion about
> > TJ's chicken broth and it was claimed that
> > Swanson's was better. And someone mentioned
> > Swanson's Natural Goodness.
>
> America's Test Kitchen rated the store bought chicken broths and rated
> Swanson's Organic Chicken Broth the best. It runs around 2.59/carton.

I don't trust their advice. On their pizza show,
they claimed that California olives are dyed black.
That's baloney.

Michael \"Dog3\" Lonergan wrote:
>
> Goomba38 > news:N5ydnXc-7KCCpJ7YnZ2dnUVZ_q-
> :
>
> >
> > America's Test Kitchen rated the store bought chicken broths and rated
> > Swanson's Organic Chicken Broth the best. It runs around 2.59/carton.
>
> Is there any reason the unused portion could not be frozen?

Inconvenience. Room in the freezer.
Need to thaw before next use.
General orneriness.

In article >, says...
> I don't trust their advice. On their pizza show,
> they claimed that California olives are dyed black.
> That's baloney.
>

I have heard this this is so - perhaps not all Calif olives but the
popular black ones that come in cans are supposedly colored with an iron
compound. Who would eat those horrid things anyway?

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Michael Dog3 Lonergan wrote:
> Goomba38 > news:N5ydnXc-7KCCpJ7YnZ2dnUVZ_q-
> :
>
> >
> > America's Test Kitchen rated the store bought chicken broths and rated
> > Swanson's Organic Chicken Broth the best. It runs around 2.59/carton.
>
> Is there any reason the unused portion could not be frozen?

Is there any reason not to make one's own and freeze it... cost is far
less, tastes much better, and you know who's in it.... discussing
commercial stock for superiority is about the lowest level of levity.

Sheldon Bulyon

> Michael Dog3 Lonergan wrote:
> > Goomba38 > news:N5ydnXc-7KCCpJ7YnZ2dnUVZ_q-
> > :
> >
> > >
> > > America's Test Kitchen rated the store bought chicken broths and rated
> > > Swanson's Organic Chicken Broth the best. It runs around 2.59/carton.
> >
> > Is there any reason the unused portion could not be frozen?
>
> Is there any reason not to make one's own and freeze it... cost is far
> less, tastes much better, and you know who's in it.... discussing
> commercial stock for superiority is about the lowest level of levity.
>
> Sheldon Bulyon
>

I use canned chicken broth when in a hurry. Of course, there's no reason
not to make your own. However, I do prefer knowing what's in it as opposed
to "who's in it"!

In article >,
Mark Thorson > wrote:

> A few weeks ago, there was a discussion about
> TJ's chicken broth and it was claimed that
> Swanson's was better. And someone mentioned
> Swanson's Natural Goodness.

<snipped>

Making chicken broth is kinda a no brainer. ;-)
Want some recipes?

Sorry luv but it freezes well and can be made from scraps or bones, or
gallons of good quality cheap low salt can be made from those really
inexpensive hindquarters that are frequently on sale from $.49 to $.79
per lb.

Even with the cost of electricity, I can make frozen chicken broth for
around $1.00 per _gallon_.

I finally quit purchasing canned or boxed well over two years ago once I
got on a fairly routine work schedule.

It can be canned by the quart too (in re-usable jars) if you don't have
the freezer space.

Weekends during summers too hot to go out and play are made for that
sort of activity. <G>

Oh well, just my 2 cents worth.

Cheers!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Mark Thorson > wrote:

> Michael \"Dog3\" Lonergan wrote:
> >
> > Goomba38 > news:N5ydnXc-7KCCpJ7YnZ2dnUVZ_q-
> > :
> >
> > >
> > > America's Test Kitchen rated the store bought chicken broths and rated
> > > Swanson's Organic Chicken Broth the best. It runs around 2.59/carton.
> >
> > Is there any reason the unused portion could not be frozen?
>
> Inconvenience. Room in the freezer.
> Need to thaw before next use.
> General orneriness.

Stubborness. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article .com>,
"Sheldon" > wrote:

> Michael Dog3 Lonergan wrote:
> > Goomba38 > news:N5ydnXc-7KCCpJ7YnZ2dnUVZ_q-
> > :
> >
> > >
> > > America's Test Kitchen rated the store bought chicken broths and rated
> > > Swanson's Organic Chicken Broth the best. It runs around 2.59/carton.
> >
> > Is there any reason the unused portion could not be frozen?
>
> Is there any reason not to make one's own and freeze it... cost is far
> less, tastes much better, and you know who's in it.... discussing
> commercial stock for superiority is about the lowest level of levity.
>
> Sheldon Bulyon

INDEED!!!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Oh pshaw, on Sat 09 Sep 2006 02:40:21p, Mark Thorson meant to say...

> A few weeks ago, there was a discussion about
> TJ's chicken broth and it was claimed that
> Swanson's was better. And someone mentioned
> Swanson's Natural Goodness.
>
> I use a lot of chicken stock and had been using
> TJ's. I bought a carton of the Swanson's Natural
> Goodness and it is indeed better than TJ's.
> It's much less salty. There's also Swanson's
> Certified Organic Free Range, but I didn't
> like it very much. It seems to have too little
> salt. A 32 oz. carton of Natural Goodness
> is $2.49, and Certified Organic Free Range is
> $2.99.
>
> But what surprised me most is the price
> difference between cans and cartons. A 14 oz.
> can of Natural Goodness is only $0.88. You're
> paying nearly a dollar for the carton! And I
> consider the carton less desirable because I
> use only half of it, and must keep the other
> half in the fridge for next time.
>
> I wonder why a carton is so much more expensive
> than two cans. I'd think that the handling
> costs for the smaller units would also tend
> to make cartons cheaper, not more expensive.
> I would guess the aseptic packaging process
> is what is driving up the price.
>

Packaging does have a lot to do with price. V-8 Juice in the can is
significantly less expensive than in the plastic bottle. I never buy the
bottle. I suspect that's true for many rpdoucts. Knowing this, why would
you not just buy it in cans? Whatever broth I can't use, I put in pastic
containers and freeze.

--
Wayne Boatwright
__________________________________________________

Oxymoron: Sharp Cookie.

On Sat, 09 Sep 2006 17:55:13 -0500, OmManiPadmeOmelet
> wrote:


>Making chicken broth is kinda a no brainer. ;-)

I agree with this. And another option, if you don't have much freezer
space, is to reduce it down and freeze it in ice cube trays. I do
this. I make big batches every few months, and then freeze it like
this.

I save money making my own..and I always have it at the ready...even
for smaller amounts.

Christine

"Michael \"Dog3\" Lonergan" > wrote
in . 121:

> Goomba38 >
> news:N5ydnXc-7KCCpJ7YnZ2dnUVZ_q- :
>
>>
>> America's Test Kitchen rated the store bought chicken
>> broths and rated Swanson's Organic Chicken Broth the best.
>> It runs around 2.59/carton.
>
> Is there any reason the unused portion could not be frozen?

nope. freeze in an ice cube tray. toss one in the kid's
breakfast soup if he complains it's too hot. that way he can't
complain it's too watery
lee <yes, soup is a typical breakfast here>
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

OmManiPadmeOmelet wrote:
> In article >,
> Mark Thorson > wrote:
>
> > Michael \"Dog3\" Lonergan wrote:
> > >
> > > Goomba38 > news:N5ydnXc-7KCCpJ7YnZ2dnUVZ_q-
> > > :
> > >
> > > >
> > > > America's Test Kitchen rated the store bought chicken broths and rated
> > > > Swanson's Organic Chicken Broth the best. It runs around 2.59/carton.
> > >
> > > Is there any reason the unused portion could not be frozen?
> >
> > Inconvenience. Room in the freezer.

Nonsense... anyone who knows anything about cooking knows that stock
can easily be substantially reduced for saving space.

> > Need to thaw before next use.

More nonsense... I can't think of any recipe where stock needs to be
thawed before use... and just how long does it take for stock to thaw
anyway, just toss say a pint into the cook pot and in ten minutes it's
all melted... but typically I just plop it frozen into whatever I'm
cooking and it thaws during cooking. For small amounts >>> ice cube
tray.

I can 't remember the last time I bought canned stock, has to be more
than ten years ago... mostly I use my own home made but sometimes when
all I want is a small amount and have no frozen cubes I use a packet of
Goya brand... an excellent product, certainly far superiour to any
canned I've ever tried.

Sheldon Cubitos

Sheldon wrote:
>
> More nonsense... I can't think of any recipe where stock needs
> to be thawed before use... and just how long does it take for
> stock to thaw anyway, just toss say a pint into the cook pot and
> in ten minutes it's all melted... but typically I just plop it
> frozen into whatever I'm cooking and it thaws during cooking.
> For small amounts >>> ice cube tray.

I've made lots of stock. It's more trouble than it's
worth. And ice cube trays don't work. The frozen
stock doesn't pop out of the tray. Unlike water ice,
it squishes into a new shape instead of popping out.
There was an old-fashioned kind of all-aluminum tray
with a lever for releasing the cubes, but when I asked
my mom if she still had those, I was probably a decade
or two too late.

Oh pshaw, on Sat 09 Sep 2006 07:46:33p, Mark Thorson meant to say...

> Sheldon wrote:
>>
>> More nonsense... I can't think of any recipe where stock needs
>> to be thawed before use... and just how long does it take for
>> stock to thaw anyway, just toss say a pint into the cook pot and
>> in ten minutes it's all melted... but typically I just plop it
>> frozen into whatever I'm cooking and it thaws during cooking.
>> For small amounts >>> ice cube tray.
>
> I've made lots of stock. It's more trouble than it's
> worth. And ice cube trays don't work. The frozen
> stock doesn't pop out of the tray. Unlike water ice,
> it squishes into a new shape instead of popping out.
> There was an old-fashioned kind of all-aluminum tray
> with a lever for releasing the cubes, but when I asked
> my mom if she still had those, I was probably a decade
> or two too late.
>

This sounds like a crusade. <groan>

--
Wayne Boatwright
__________________________________________________

Oxymoron: Sharp Cookie.

Mark Thorson wrote:
>
> I've made lots of stock. It's more trouble than it's
> worth.

That's a personal judgment, so if making stock is too much trouble for
you, then that settles the question. The rest of us will keep
routinely making it without too much trouble, in our judgment.

> And ice cube trays don't work. The frozen
> stock doesn't pop out of the tray. Unlike water ice,
> it squishes into a new shape instead of popping out.

Now you're just being whiny. Of course they work. Where did all those
bags of stock cubes in our freezers come from, d'ya think?

> There was an old-fashioned kind of all-aluminum tray
> with a lever for releasing the cubes, but when I asked
> my mom if she still had those, I was probably a decade
> or two too late.

I'd bet they can still be found, but why bother? It's too much
trouble.

In the meantime, you might check out the commercial chicken base
products akin to "better than bouillon." Some grocery stores and
kitchen supply stores carry them. You might find them as useful as
canned/boxed stocks and you can then make stock ad hoc in whatever
quantity you need at that moment. -aem

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> Mark Thorson > wrote:
>
> > A few weeks ago, there was a discussion about
> > TJ's chicken broth and it was claimed that
> > Swanson's was better. And someone mentioned
> > Swanson's Natural Goodness.
>
> <snipped>
>
> Making chicken broth is kinda a no brainer. ;-)
> Want some recipes?
>
> Sorry luv but it freezes well and can be made from scraps or bones, or
> gallons of good quality cheap low salt can be made from those really
> inexpensive hindquarters that are frequently on sale from $.49 to $.79
> per lb.
>
> Even with the cost of electricity, I can make frozen chicken broth for
> around $1.00 per _gallon_.
>
> I finally quit purchasing canned or boxed well over two years ago once I
> got on a fairly routine work schedule.
>
> It can be canned by the quart too (in re-usable jars) if you don't have
> the freezer space.
>
> Weekends during summers too hot to go out and play are made for that
> sort of activity. <G>
>
> Oh well, just my 2 cents worth.
>
> Cheers!
> --

Not to mention that your house smells wonderful while it's cooking.

kili

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > Mark Thorson > wrote:
> >
> > > Michael \"Dog3\" Lonergan wrote:
> > > >
> > > > Goomba38 > news:N5ydnXc-7KCCpJ7YnZ2dnUVZ_q-
> > > > :
> > > >
> > > > >
> > > > > America's Test Kitchen rated the store bought chicken broths and rated
> > > > > Swanson's Organic Chicken Broth the best. It runs around 2.59/carton.
> > > >
> > > > Is there any reason the unused portion could not be frozen?
> > >
> > > Inconvenience. Room in the freezer.
>
> Nonsense... anyone who knows anything about cooking knows that stock
> can easily be substantially reduced for saving space.
>
> > > Need to thaw before next use.
>
> More nonsense... I can't think of any recipe where stock needs to be
> thawed before use... and just how long does it take for stock to thaw
> anyway, just toss say a pint into the cook pot and in ten minutes it's
> all melted... but typically I just plop it frozen into whatever I'm
> cooking and it thaws during cooking. For small amounts >>> ice cube
> tray.
>
> I can 't remember the last time I bought canned stock, has to be more
> than ten years ago... mostly I use my own home made but sometimes when
> all I want is a small amount and have no frozen cubes I use a packet of
> Goya brand... an excellent product, certainly far superiour to any
> canned I've ever tried.
>
> Sheldon Cubitos

Wrong attribution luv. :-)
It was Thorson that said the above.

Please snip my posting id next time.

Thank you.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Mark Thorson > wrote:

> Sheldon wrote:
> >
> > More nonsense... I can't think of any recipe where stock needs
> > to be thawed before use... and just how long does it take for
> > stock to thaw anyway, just toss say a pint into the cook pot and
> > in ten minutes it's all melted... but typically I just plop it
> > frozen into whatever I'm cooking and it thaws during cooking.
> > For small amounts >>> ice cube tray.
>
> I've made lots of stock. It's more trouble than it's
> worth. And ice cube trays don't work. The frozen
> stock doesn't pop out of the tray. Unlike water ice,
> it squishes into a new shape instead of popping out.
> There was an old-fashioned kind of all-aluminum tray
> with a lever for releasing the cubes, but when I asked
> my mom if she still had those, I was probably a decade
> or two too late.

Spray the ice cube trays with some "pam" prior to putting the stock into
them.

Works for me......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article .com>,
"aem" > wrote:

> Mark Thorson wrote:
> >
> > I've made lots of stock. It's more trouble than it's
> > worth.
>
> That's a personal judgment, so if making stock is too much trouble for
> you, then that settles the question. The rest of us will keep
> routinely making it without too much trouble, in our judgment.

<lol>
Personally, I love the way the house smells when I'm making stock. :-)
Bone stock or meat stock. I like to use meat as I can shred the
resulting meat and use it for salads, tacos and other recipes.

Two products for the price of one!

>
> > And ice cube trays don't work. The frozen
> > stock doesn't pop out of the tray. Unlike water ice,
> > it squishes into a new shape instead of popping out.
>
> Now you're just being whiny. Of course they work. Where did all those
> bags of stock cubes in our freezers come from, d'ya think?

Indeed.

>
> > There was an old-fashioned kind of all-aluminum tray
> > with a lever for releasing the cubes, but when I asked
> > my mom if she still had those, I was probably a decade
> > or two too late.
>
> I'd bet they can still be found, but why bother? It's too much
> trouble.
>
> In the meantime, you might check out the commercial chicken base
> products akin to "better than bouillon." Some grocery stores and
> kitchen supply stores carry them. You might find them as useful as
> canned/boxed stocks and you can then make stock ad hoc in whatever
> quantity you need at that moment. -aem

Powdered stock is legion, and does not take up much storage space.
But you'd better have a high salt tolerance! I don't.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"kilikini" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > In article >,
> > Mark Thorson > wrote:
> >
> > > A few weeks ago, there was a discussion about
> > > TJ's chicken broth and it was claimed that
> > > Swanson's was better. And someone mentioned
> > > Swanson's Natural Goodness.
> >
> > <snipped>
> >
> > Making chicken broth is kinda a no brainer. ;-)
> > Want some recipes?
> >
> > Sorry luv but it freezes well and can be made from scraps or bones, or
> > gallons of good quality cheap low salt can be made from those really
> > inexpensive hindquarters that are frequently on sale from $.49 to $.79
> > per lb.
> >
> > Even with the cost of electricity, I can make frozen chicken broth for
> > around $1.00 per _gallon_.
> >
> > I finally quit purchasing canned or boxed well over two years ago once I
> > got on a fairly routine work schedule.
> >
> > It can be canned by the quart too (in re-usable jars) if you don't have
> > the freezer space.
> >
> > Weekends during summers too hot to go out and play are made for that
> > sort of activity. <G>
> >
> > Oh well, just my 2 cents worth.
> >
> > Cheers!
> > --
>
> Not to mention that your house smells wonderful while it's cooking.
>
> kili

Oh yeah! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Mark Thorson wrote:
> Michael \"Dog3\" Lonergan wrote:
> > Is there any reason the unused portion could not be frozen?
>
> Inconvenience. Room in the freezer.
> Need to thaw before next use.
> General orneriness.

You're so cute when you're ornery, Mark.

I use a pressure cooker to make stock. I generally give it about 20-30
minutes, and that's about the time I need to clean the kitchen after I
make dinner, so it autoclaves while I do dishes. Saves me time, and I
honestly can't tell the difference between pressure-cooked stock and
long-slow-simmered stock.

I like the ice cube idea, but I have some freezer real estate issues,
too. I generally put up 2-cup containers of stock and microwave the
frozen chunks to liquidy goodness before I toss them into stuff.

June

In article om>,
" > wrote:

> Mark Thorson wrote:
> > Michael \"Dog3\" Lonergan wrote:
> > > Is there any reason the unused portion could not be frozen?
> >
> > Inconvenience. Room in the freezer.
> > Need to thaw before next use.
> > General orneriness.
>
> You're so cute when you're ornery, Mark.
>
> I use a pressure cooker to make stock. I generally give it about 20-30
> minutes, and that's about the time I need to clean the kitchen after I
> make dinner, so it autoclaves while I do dishes. Saves me time, and I
> honestly can't tell the difference between pressure-cooked stock and
> long-slow-simmered stock.

Ditto here. :-)

Some stock items tho' need a longer pressure cooking time.
Phoenix claws need 45 minutes and trotters need 1 hour.

>
> I like the ice cube idea, but I have some freezer real estate issues,
> too. I generally put up 2-cup containers of stock and microwave the
> frozen chunks to liquidy goodness before I toss them into stuff.
>
> June

I have a large deep freeze.
I freeze stock in 1 quart (doubled) freezer bags and I ALWAYS date it.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

On 10 Sep 2006 05:40:20 -0700, " >
wrote:

>
>Mark Thorson wrote:
>> Michael \"Dog3\" Lonergan wrote:
>> > Is there any reason the unused portion could not be frozen?
>>
>> Inconvenience. Room in the freezer.
>> Need to thaw before next use.
>> General orneriness.
>
>You're so cute when you're ornery, Mark.
>
>I use a pressure cooker to make stock. I generally give it about 20-30
>minutes, and that's about the time I need to clean the kitchen after I
>make dinner, so it autoclaves while I do dishes. Saves me time, and I
>honestly can't tell the difference between pressure-cooked stock and
>long-slow-simmered stock.

Ditto for me. I make all of my stocks in the PC.

>I like the ice cube idea, but I have some freezer real estate issues,
>too. I generally put up 2-cup containers of stock and microwave the
>frozen chunks to liquidy goodness before I toss them into stuff.

I've also used yogurt cups. I'd put in 8 oz o' stock, freeze, pop 'em
out of the ups, plop 'em in a bag, back in the freezer. Perfect 8 oz
portions. If I reduce the stock significantly, I do the ice cube tray
thang.

TammyM

In article >, says...
> Sheldon wrote:
> >
> > More nonsense... I can't think of any recipe where stock needs
> > to be thawed before use... and just how long does it take for
> > stock to thaw anyway, just toss say a pint into the cook pot and
> > in ten minutes it's all melted... but typically I just plop it
> > frozen into whatever I'm cooking and it thaws during cooking.
> > For small amounts >>> ice cube tray.
>
> I've made lots of stock. It's more trouble than it's
> worth. And ice cube trays don't work. The frozen
> stock doesn't pop out of the tray. Unlike water ice,
> it squishes into a new shape instead of popping out.
> There was an old-fashioned kind of all-aluminum tray
> with a lever for releasing the cubes, but when I asked
> my mom if she still had those, I was probably a decade
> or two too late.
>

While some commercial stocks, such as Swanson's, are quite good, nothing
can compare with properly homemade chicken stock. It takes some effort
and you need to use a lot of meat and bones, not just scraps and necks.
Then you can reduce it to make a demi glace type concentrated gel. You
can freeze the demi glace in 1 cup containers and take them out as
needed. Leftover will keep in the fridge for several weeks. Recipe he

http://www.pgacon.com/cooking.htm#Ch...d%20demi-glace

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Mark "Thorazine" Thorson wrote:
> Sheldon wrote:
> >
> > More nonsense... I can't think of any recipe where stock needs
> > to be thawed before use... and just how long does it take for
> > stock to thaw anyway, just toss say a pint into the cook pot and
> > in ten minutes it's all melted... but typically I just plop it
> > frozen into whatever I'm cooking and it thaws during cooking.
> > For small amounts >>> ice cube tray.
>
> I've made lots of stock. It's more trouble than it's
> worth.

That's because you can't cook, you only know can opener.

> And ice cube trays don't work. The frozen
> stock doesn't pop out of the tray. Unlike water ice,
> it squishes into a new shape instead of popping out.
> There was an old-fashioned kind of all-aluminum tray
> with a lever for releasing the cubes, but when I asked
> my mom if she still had those, I was probably a decade
> or two too late.

You friggin' Thorazine brain damaged imbecile... how many times have I
posted about how to make plastic ice cube trays non-stick... pay
attention.

Even plain water sticks to non-treated plastic ice cube trays... and
the old fahioned lever type metal trays (which I still have some) are
more prone to sticking than plastic.... and unless you run those metal
trays under the tap a bit not only will ice stick, it will all break up
too... not such a good idea to run stock cubes under the tap. duh

And those trays were not typically made of just aluminum, they were of
aluminized steel.... steel for strength and aluminumized to prevent
rust and add a higher rate of conductivity. There did exist all
aluminum ice cube trays too (thin aluminum) but those used a plastic
insert to make the cubes, those really sucked. But what does a wet
behind the ears *institutionalized* young'un like you know.... the only
kitchen you get to see is when it's your turn to mop the floor in the
sanatorium commissary.

Sheldon Swab

OmManiPadmeOmelet wrote:

> I freeze stock in 1 quart (doubled) freezer bags and I ALWAYS date it.
>


Hmmmmmm..."Dutch treat" or does the stock pay...???

;---p

--
Best
Greg

OmManiPadmeOmelet wrote:

> Personally, I love the way the house smells when I'm making stock. :-)
> Bone stock or meat stock. I like to use meat as I can shred the
> resulting meat and use it for salads, tacos and other recipes.
>
> Two products for the price of one!


I make mine in the crockpot, nothing could be easier...

[And now that cool weather is here I fired up the crockpot and yesterday
made a vegetable soup with hot Eye - talian sausage. Later in the week it
will be gumbo...]

--
Best
Greg

In article t>,
"Gregory Morrow" > wrote:

> OmManiPadmeOmelet wrote:
>
> > I freeze stock in 1 quart (doubled) freezer bags and I ALWAYS date it.
> >
>
>
> Hmmmmmm..."Dutch treat" or does the stock pay...???
>
> ;---p

<lol>
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

On Sat, 09 Sep 2006 17:55:13 -0500, OmManiPadmeOmelet
> wrote:


>
>Even with the cost of electricity, I can make frozen chicken broth for
>around $1.00 per _gallon_.
>
>I finally quit purchasing canned or boxed well over two years ago once I
>got on a fairly routine work schedule.
>
>It can be canned by the quart too (in re-usable jars) if you don't have
>the freezer space.
>
>Weekends during summers too hot to go out and play are made for that
>sort of activity. <G>

Huh?

I try not to even boil eggs on hot days in the summer.

I usually save my chicken broth-making efforts for *winter* days when
the house can use the extra heat.

Jo Anne

In article et>,
"Gregory Morrow" > wrote:

> OmManiPadmeOmelet wrote:
>
> > Personally, I love the way the house smells when I'm making stock. :-)
> > Bone stock or meat stock. I like to use meat as I can shred the
> > resulting meat and use it for salads, tacos and other recipes.
> >
> > Two products for the price of one!
>
>
> I make mine in the crockpot, nothing could be easier...
>
> [And now that cool weather is here I fired up the crockpot and yesterday
> made a vegetable soup with hot Eye - talian sausage. Later in the week it
> will be gumbo...]

I used to crock pot. :-)
I've gotten so used to using the pressure cooker tho'.
It saves time and electricity.

I gave my last crock pot away as I used it so seldom, it took up
valuable pantry space.

IMHO pressure cooking is every bit as good as crock potting, but a lot
faster.

YMMV tho'.........

Om -> trying to save money on high power bills
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Jo Anne Slaven > wrote:

> On Sat, 09 Sep 2006 17:55:13 -0500, OmManiPadmeOmelet
> > wrote:
>
>
> >
> >Even with the cost of electricity, I can make frozen chicken broth for
> >around $1.00 per _gallon_.
> >
> >I finally quit purchasing canned or boxed well over two years ago once I
> >got on a fairly routine work schedule.
> >
> >It can be canned by the quart too (in re-usable jars) if you don't have
> >the freezer space.
> >
> >Weekends during summers too hot to go out and play are made for that
> >sort of activity. <G>
>
> Huh?
>
> I try not to even boil eggs on hot days in the summer.
>
> I usually save my chicken broth-making efforts for *winter* days when
> the house can use the extra heat.
>
> Jo Anne

I was referring to boredom. :-)

My pressure cooker does not generate a significant amount of heat.......

Boiled eggs? 30 minutes, tops!

Too hot to go out and garden or weed.
I reserve outdoor activities for cool weather!!!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On 9 Sep 2006 18:52:57 -0700, Sheldon wrote:
> > when
> > all I want is a small amount and have no frozen cubes I use a packet of
> > Goya brand... an excellent product, certainly far superiour to any
> > canned I've ever tried.
>
> Chicken bullion is better than canned chicken broth/stock?
>
> BWhahahahahahahahah!
>
> While I like many of Goya's products and even have some of this
> int he pantry, I certainly favor my tub of Minor's Chicken Base
> over any dried product. Hands down, bullion is at the bottom of
> the ladder.


Bullion is much, much better, as in: I wish I had 100 pounds of gold
bullion.

Bouillon is a broth, although I expect it could still be called that
when dried also.

--
Dan Abel

Petaluma, California, USA

In article >,
Steve Wertz > wrote:

> On Sun, 10 Sep 2006 16:41:02 -0700, Dan Abel wrote:
>
> > Bouillon is a broth, although I expect it could still be called that
> > when dried also.
>
> Find me a store-bought bouillon made from dried chicken stock...


That's a trivially simple task. I have three containers of Herb Ox
bouillon cubes in my pantry right now. Two are beef and one is vegie,
but I'm certain that any supermarket will have chicken, and we're just
out right now. We usually use Swanson's canned.


> And please forgive any misspelling. I suspect everyone knew what
> I meant. I will add it to my spell-czecher right now.


I usually don't comment on spelling errors, but this was too funny of a
double meaning to pass up on.

--
Dan Abel

Petaluma, California, USA

On Sat, 09 Sep 2006 19:46:33 -0700, Mark Thorson >
wrote:

>Sheldon wrote:
>>
>> More nonsense... I can't think of any recipe where stock needs
>> to be thawed before use... and just how long does it take for
>> stock to thaw anyway, just toss say a pint into the cook pot and
>> in ten minutes it's all melted... but typically I just plop it
>> frozen into whatever I'm cooking and it thaws during cooking.
>> For small amounts >>> ice cube tray.
>
>I've made lots of stock. It's more trouble than it's
>worth. And ice cube trays don't work. The frozen
>stock doesn't pop out of the tray. Unlike water ice,
>it squishes into a new shape instead of popping out.
>There was an old-fashioned kind of all-aluminum tray
>with a lever for releasing the cubes, but when I asked
>my mom if she still had those, I was probably a decade
>or two too late.

I used to make my own stock but we only have a tiny freezer so now I
buy it in the store... Costco has a six pack of all-natural organic
chicken stock that's not half bad. It doesn't seem to be
yellow-water-with-salt the way some of them do.

Re icecubes - I used to have some icecube trays that made
semi-circular icecubes, so when the stuff was frozen if you pushed on
one side of the cube it would slide the other side up out of the tray
so you could grab it... much better than rectangles that 'stick' in
the corners!

For thawing, just pop it in the microwave for two minutes and it's at
least slushy enough to use, if not entirely thawed.

"Karen AKA Kajikit" > wrote in message
...
> On Sat, 09 Sep 2006 19:46:33 -0700, Mark Thorson >
> wrote:
>
>
> I used to make my own stock but we only have a tiny freezer so now I
> buy it in the store... Costco has a six pack of all-natural organic
> chicken stock that's not half bad. It doesn't seem to be
> yellow-water-with-salt the way some of them do.
>
> Re icecubes - I used to have some icecube trays that made
> semi-circular icecubes, so when the stuff was frozen if you pushed on
> one side of the cube it would slide the other side up out of the tray
> so you could grab it... much better than rectangles that 'stick' in
> the corners!
>
> For thawing, just pop it in the microwave for two minutes and it's at
> least slushy enough to use, if not entirely thawed.

I have a tiny freezer, too, but I still make my own stock. I don't have
room to store it in ice cube trays, but I pack it into tiny ziplock bags.
You just have to defrost the stock in order to get it out of the bags, but
it works!

kili

On Mon, 11 Sep 2006 20:25:11 GMT, "kilikini"
> wrote:

>
>"Karen AKA Kajikit" > wrote in message
.. .
>> On Sat, 09 Sep 2006 19:46:33 -0700, Mark Thorson >
>> wrote:
>>
>>
>> I used to make my own stock but we only have a tiny freezer so now I
>> buy it in the store... Costco has a six pack of all-natural organic
>> chicken stock that's not half bad. It doesn't seem to be
>> yellow-water-with-salt the way some of them do.
>>
>> Re icecubes - I used to have some icecube trays that made
>> semi-circular icecubes, so when the stuff was frozen if you pushed on
>> one side of the cube it would slide the other side up out of the tray
>> so you could grab it... much better than rectangles that 'stick' in
>> the corners!
>>
>> For thawing, just pop it in the microwave for two minutes and it's at
>> least slushy enough to use, if not entirely thawed.
>
>I have a tiny freezer, too, but I still make my own stock. I don't have
>room to store it in ice cube trays, but I pack it into tiny ziplock bags.
>You just have to defrost the stock in order to get it out of the bags, but
>it works!

For my money, stock is one of the best things to store in a freezer.
I remember staying at Kay Hartman's one time. I was making something
that called for "stock". She went to the freezer and said, "chicken,
beef, veal, veggie or fish?"

:-)

TammyM with a fridge/freezer AND a full-sized freezer (and there are
only 2 of us in this house! <if you only count the 2-legged critters>)

"TammyM" > wrote in message
...
> On Mon, 11 Sep 2006 20:25:11 GMT, "kilikini"
> > wrote:
>
> >
> >"Karen AKA Kajikit" > wrote in message
> .. .
> >> On Sat, 09 Sep 2006 19:46:33 -0700, Mark Thorson >
> >> wrote:

> >
> >I have a tiny freezer, too, but I still make my own stock. I don't have
> >room to store it in ice cube trays, but I pack it into tiny ziplock bags.
> >You just have to defrost the stock in order to get it out of the bags,
but
> >it works!
>
> For my money, stock is one of the best things to store in a freezer.
> I remember staying at Kay Hartman's one time. I was making something
> that called for "stock". She went to the freezer and said, "chicken,
> beef, veal, veggie or fish?"
>
> :-)
>
> TammyM with a fridge/freezer AND a full-sized freezer (and there are
> only 2 of us in this house! <if you only count the 2-legged critters>)

I've currently only got chicken and shrimp stock, but, yeah, I know what you
mean. :~) My regular stocks are fish, chicken, and ham. We just don't
cook much beef and I never make veal.

kili

kilikini wrote:
> I have a tiny freezer, too, but I still make my own stock. I don't have
> room to store it in ice cube trays, but I pack it into tiny ziplock bags.
> You just have to defrost the stock in order to get it out of the bags, but
> it works!

I do the same. If you freeze them upright, it usually will come out in
one big chunk. I always have chicken, turkey and game hen stock
on-hand but I buy low-sodium vegetable stock because it tastes so good,
and also buy Imagine brand creamy portobello mushroom soup and use it
as stock.

-L.