My vote goes for turkey. Today instead of buying my usual chicken legs, I
bought a couple of turkey thighs. I'm making leek & potato soup. The pets
are hovering - they always seem to appear when I'm taking the meat off the
bones!

e.

"elaine" > wrote in message
...
> My vote goes for turkey. Today instead of buying my usual chicken legs, I
> bought a couple of turkey thighs. I'm making leek & potato soup. The
> pets are hovering - they always seem to appear when I'm taking the meat
> off the bones!
>
> e.


I doubt that you'll find turkey stock to be "the best" for all kinds of
soup, unless you've had a stroke and your sense of taste is totally hosed.

"jay" > wrote in message
...
> On Thu, 22 Mar 2007 18:33:05 GMT, JoeSpareBedroom wrote:
>
>> "elaine" > wrote in message
>> ...
>>> My vote goes for turkey. Today instead of buying my usual chicken legs,
>>> I
>>> bought a couple of turkey thighs. I'm making leek & potato soup. The
>>> pets are hovering - they always seem to appear when I'm taking the meat
>>> off the bones!
>>>
>>> e.
>>
>>
>> I doubt that you'll find turkey stock to be "the best" for all kinds of
>> soup, unless you've had a stroke and your sense of taste is totally
>> hosed.

Guess I should have clarified. Obviously turkey wouldn't make a good fish
stock

Thanks for setting me straight.

writes:
>On Thu, 22 Mar 2007 18:33:05 GMT, JoeSpareBedroom wrote:
>
>> "elaine" > wrote in message
>> ...
>>> My vote goes for turkey. Today instead of buying my usual chicken legs, I
>>> bought a couple of turkey thighs. I'm making leek & potato soup. The
>>> pets are hovering - they always seem to appear when I'm taking the meat
>>> off the bones!
>>>
>>> e.
>>
>>
>> I doubt that you'll find turkey stock to be "the best" for all kinds of
>> soup, unless you've had a stroke and your sense of taste is totally hosed.
>
>ditto..hold the turkey burgers also!

I tried making meatloaf with ground turkey from TJs ... it would have
been better without the little bone pieces ... a little too much texture :-/

In article >,
says...
> > My vote goes for turkey. Today instead of buying my usual chicken legs, I
> > bought a couple of turkey thighs. I'm making leek & potato soup. The
> > pets are hovering - they always seem to appear when I'm taking the meat
> > off the bones!
> >
> > e.
>
>
> I doubt that you'll find turkey stock to be "the best" for all kinds of
> soup, unless you've had a stroke and your sense of taste is totally hosed.
>
>
>

Exactly. The idea that one kind of stock is "best" is weird! Beef,
chicken, pork, duck, vegetable, fish, shrimp - all different and each
appropriate for certain things.


--
Peter Aitken

"elaine" > wrote in message
...
> My vote goes for turkey. Today instead of buying my usual chicken legs, I
> bought a couple of turkey thighs. I'm making leek & potato soup. The
> pets are hovering - they always seem to appear when I'm taking the meat
> off the bones!

The pets would make a better stock.

jay wrote:

>> I doubt that you'll find turkey stock to be "the best" for all kinds of
>> soup, unless you've had a stroke and your sense of taste is totally hosed.
>
> ditto..hold the turkey burgers also!
>
> jay

ditto that ditto! Turkey is not something I particularly enjoy. Once a
year is enough for me.
A well made chicken stock seems more versatile.

"Goomba38" > wrote in message
. ..

A well made chicken stock seems more versatile.

why?

elaine wrote:
> "Goomba38" > wrote in message
> . ..
>
> A well made chicken stock seems more versatile.
>
> why?

For starters, it doesn't taste like turkey! LOL

"elaine" > wrote in message
...
> "Goomba38" > wrote in message
> . ..
>
> A well made chicken stock seems more versatile.
>
> why?
>

It's not overpowering.

How old are you, Elaine?

Goomba38" > wrote in message
. ..
> elaine wrote:
>> "Goomba38" > wrote in message
>> . ..
>>
>> A well made chicken stock seems more versatile.
>>
>> why?
>
> For starters, it doesn't taste like turkey! LOL

Cluck

On Mar 22, 2:20�pm, "elaine" > wrote:
> My vote goes for turkey. Today instead of buying my usual chicken legs, I
> bought a couple of turkey thighs. *I'm making leek & potato soup. *The pets
> are hovering - they always seem to appear when I'm taking the meat off the
> bones!

If I could choose only one stock it would be vegetable, can be easily
custom tailered and used with anything that needs stock.

I also have to mention the stock depends on the type of soup u r making.
Chicken stock in beef soup..would be kind of palette confusing no? If u want
a turkey soup (though have no idea why) go for it.

--

Laura

-Sautéed poo is still poo


"elaine" > wrote in message
...
> Goomba38" > wrote in message
> . ..
>> elaine wrote:
>>> "Goomba38" > wrote in message
>>> . ..
>>>
>>> A well made chicken stock seems more versatile.
>>>
>>> why?
>>
>> For starters, it doesn't taste like turkey! LOL
>
> Cluck
>
>
>

"JoeSpareBedroom" > wrote in message
...
> "elaine" > wrote in message
> ...
>> "Goomba38" > wrote in message
>> . ..
>>
>> A well made chicken stock seems more versatile.
>>
>> why?
>>
>
> It's not overpowering.
>
> How old are you, Elaine?

why?

"elaine" > wrote in message
...
>
> "JoeSpareBedroom" > wrote in message
> ...
>> "elaine" > wrote in message
>> ...
>>> "Goomba38" > wrote in message
>>> . ..
>>>
>>> A well made chicken stock seems more versatile.
>>>
>>> why?
>>>
>>
>> It's not overpowering.
>>
>> How old are you, Elaine?
>
> why?


I'm wondering how many years you've been exposed to food, and unaware of how
the tastes of beef, chicken and turkey stock are so different. If you said
"I'm 23", I'd imagine that you'd never cooked while a teenager, went to
college and never cooked, and now, you're cooking for yourself for the first
time. If you say "I'm 47", that would lead to other conclusions. If you say
"I'm 71", then my stroke theory becomes even more valid.

On Thu, 22 Mar 2007 15:08:37 -0400, Peter A >
wrote:

>In article >,
>says...
>> I doubt that you'll find turkey stock to be "the best" for all kinds of
>> soup, unless you've had a stroke and your sense of taste is totally hosed.
>>

>
>Exactly. The idea that one kind of stock is "best" is weird! Beef,
>chicken, pork, duck, vegetable, fish, shrimp - all different and each
>appropriate for certain things.

And believe it or not, but for some soups, water is the best. I
wasn't a believer til I read some of Richard Olney's books, and
decided to try making some soups with just water. A leek and potato
soup really tastes of the leeks, potatoes and butter, and is not
clouded by the broth.

Same with the legendary Provencal soup, Soupe Au Pistou, which is a
veritable cornucopia of vegetables. I have made this soup both with
just water, and with chicken broth. The version with water is far
superior, at least in my opinion.

Christine

> "elaine" > wrote in message
> ...
>>
>> "JoeSpareBedroom" > wrote in message
>>> How old are you, Elaine?
>>
>> why?
>
>
> I'm wondering how many years you've been exposed to food, and unaware of
> how the tastes of beef, chicken and turkey stock are so different. If you
> said "I'm 23", I'd imagine that you'd never cooked while a teenager, went
> to college and never cooked, and now, you're cooking for yourself for the
> first time. If you say "I'm 47", that would lead to other conclusions. If
> you say "I'm 71", then my stroke theory becomes even more valid.

I am biting my tongue!

And realize that the subject line should have read 'best stock for some
soup'. What I wanted to say - and didn't very well - was that turkey stock
is more flavourful than chicken stock IMHO.

e.

Christine Dabney wrote:

> And believe it or not, but for some soups, water is the best. I
> wasn't a believer til I read some of Richard Olney's books, and
> decided to try making some soups with just water. A leek and potato
> soup really tastes of the leeks, potatoes and butter, and is not
> clouded by the broth.

Julia Child was a guest on "Emeril Live" once, and Emeril started out to
make leek and potato soup using chicken stock. Julia took him to task for
it, saying he should use water, so that the soup would taste of the leeks
and potatoes. So Emeril used water.

Not all that long ago, someone posted a youtube link to Gordon Ramsay
cooking broccoli soup using water as the base; that soup turns out very
well.

Spain's Sopa de Ajo is traditionally made using water as the base, and it's
exceptionally full-flavored.

So yes, water is the best "stock" for some soups. But I'm a recent convert
to brodo, the mixed-meat broth that was posted here by Kate B, out of Lynn
Kasper's _The Splendid Table_. I think it's the best base for French onion
soup, and it's a good base for a pasta/vegetable soup I recently saw Joann
Weir make on TV. It's also handy to have around when you want to make gravy
or a sauce.

Bob

Bob Terwilliger > wrote:

>Christine Dabney wrote:

>> And believe it or not, but for some soups, water is the best. I
>> wasn't a believer til I read some of Richard Olney's books, and
>> decided to try making some soups with just water. A leek and potato
>> soup really tastes of the leeks, potatoes and butter, and is not
>> clouded by the broth.

>Julia Child was a guest on "Emeril Live" once, and Emeril started out to
>make leek and potato soup using chicken stock. Julia took him to task for
>it, saying he should use water, so that the soup would taste of the leeks
>and potatoes. So Emeril used water.

As far as I'm concerned using chicken (or similar) broth instead
of water is one of the most common cooking errors. A good way
to ruin say a risotto, or braised leeks.

However this opinion is not universally shared.

Steve

Bob Terwilliger wrote:

> So yes, water is the best "stock" for some soups. But I'm a recent convert
> to brodo, the mixed-meat broth that was posted here by Kate B, out of Lynn
> Kasper's _The Splendid Table_.

Which meats are mixed for this?

Goomba38 asked:

>> So yes, water is the best "stock" for some soups. But I'm a recent
>> convert to brodo, the mixed-meat broth that was posted here by Kate B,
>> out of Lynn Kasper's _The Splendid Table_.
>
> Which meats are mixed for this?


Beef shanks and a whole capon:

http://groups.google.com/group/rec.f...561d4cdfbe2a06

Bob

elaine wrote:
> My vote goes for turkey. Today instead of buying my usual chicken legs, I
> bought a couple of turkey thighs. I'm making leek & potato soup. The pets
> are hovering - they always seem to appear when I'm taking the meat off the
> bones!
>
> e.
>
>
I've tried making turkey broth from dark meat, since I like roasted
turkey. The broth had a slightly "gamy" flavor, though not so pronounced
as that of pork broth. To use it in a soup, I would have had to mask the
flavor with seasonings. I'd guess white meat might make a milder broth.

On Thu, 22 Mar 2007 17:02:56 -0600, Christine Dabney
> wrote:

>On Thu, 22 Mar 2007 15:08:37 -0400, Peter A >
>wrote:
>
>>In article >,
>>says...
>>> I doubt that you'll find turkey stock to be "the best" for all kinds of
>>> soup, unless you've had a stroke and your sense of taste is totally hosed.
>>>
>
>>
>>Exactly. The idea that one kind of stock is "best" is weird! Beef,
>>chicken, pork, duck, vegetable, fish, shrimp - all different and each
>>appropriate for certain things.
>
>And believe it or not, but for some soups, water is the best. I
>wasn't a believer til I read some of Richard Olney's books, and
>decided to try making some soups with just water. A leek and potato
>soup really tastes of the leeks, potatoes and butter, and is not
>clouded by the broth.

I agree. Vichysoisse is one of my summer favorites (and it's been
warm enough that I made some just now), perhaps it even qualifies as
one of my signature dishes except that who the heck can't make leek
and potato soup?! Broth dulls the taste considerably. I
well-remember the Emeril episode where Julia Child chided the heck out
of him for using broth.

>Same with the legendary Provencal soup, Soupe Au Pistou, which is a
>veritable cornucopia of vegetables. I have made this soup both with
>just water, and with chicken broth. The version with water is far
>superior, at least in my opinion.

Agreed as well, SaP is another favorite of mine. :-)

TammyM

elaine wrote:
> My vote goes for turkey. Today instead of buying my usual chicken
> legs, I bought a couple of turkey thighs. I'm making leek & potato
> soup. The pets are hovering - they always seem to appear when I'm
> taking the meat off the bones!
>
> e.

Depends on the soup. I sure wouldn't use turkey legs or chicken if I wanted
to make a beef soup. For potato & leek, chicken or turkey, certainly.

If you want a neutral stock, make vegetable stock. Toss those things you
would normally discard into a gallon sized zip-lock bag and freeze them.
Celery leaves. The ends of carrots with tops. The cut off portion of
onions. Same thing with the ends of garlic heads. The snapped off portion
of asparagus stalks. Ditto the ends of celery stalks. Keep adding to the
mix in a gallon sized zipped freezer bag until you have enough to fill up
the bag. Freeze them.

Now you can thaw them out and make vegetable stock which, with water and
little seasoning such as a couple of bay leaves, pepper and some salt
works, with a lot of things

Jill

"elaine" > wrote in message
...
>
>
>
>> "elaine" > wrote in message
>> ...
>>>
>>> "JoeSpareBedroom" > wrote in message
>>>> How old are you, Elaine?
>>>
>>> why?
>>
>>
>> I'm wondering how many years you've been exposed to food, and unaware of
>> how the tastes of beef, chicken and turkey stock are so different. If you
>> said "I'm 23", I'd imagine that you'd never cooked while a teenager, went
>> to college and never cooked, and now, you're cooking for yourself for the
>> first time. If you say "I'm 47", that would lead to other conclusions. If
>> you say "I'm 71", then my stroke theory becomes even more valid.
>
> I am biting my tongue!
>
> And realize that the subject line should have read 'best stock for some
> soup'. What I wanted to say - and didn't very well - was that turkey
> stock is more flavourful than chicken stock IMHO.
>
> e.


Why "biting your tongue"? My age theories aren't that odd, considering
statistics and the realities of life.

As far as "more flavorful", that not relevant. It's WHICH flavor that
matters, not HOW MUCH flavor.

Christine Dabney wrote:
>
> On Thu, 22 Mar 2007 15:08:37 -0400, Peter A >
> wrote:
>
> >In article >,
> >says...
> >> I doubt that you'll find turkey stock to be "the best" for all kinds of
> >> soup, unless you've had a stroke and your sense of taste is totally hosed.
> >>
>
> >
> >Exactly. The idea that one kind of stock is "best" is weird! Beef,
> >chicken, pork, duck, vegetable, fish, shrimp - all different and each
> >appropriate for certain things.
>
> And believe it or not, but for some soups, water is the best. I
> wasn't a believer til I read some of Richard Olney's books, and
> decided to try making some soups with just water. A leek and potato
> soup really tastes of the leeks, potatoes and butter, and is not
> clouded by the broth.
>
> Same with the legendary Provencal soup, Soupe Au Pistou, which is a
> veritable cornucopia of vegetables. I have made this soup both with
> just water, and with chicken broth. The version with water is far
> superior, at least in my opinion.
>
> Christine

Ina Garten made this soup on one of her shows....I didn't see the
finished product though, and can't remember if she used water or
stock...

"TammyM" > wrote in message
...
> On Thu, 22 Mar 2007 22:39:34 GMT, "JoeSpareBedroom"
> > wrote:
>
>>"elaine" > wrote in message
...
>>>
>>> "JoeSpareBedroom" > wrote in message
>>> ...
>>>> "elaine" > wrote in message
>>>> ...
>>>>> "Goomba38" > wrote in message
>>>>> . ..
>>>>>
>>>>> A well made chicken stock seems more versatile.
>>>>>
>>>>> why?
>>>>>
>>>>
>>>> It's not overpowering.
>>>>
>>>> How old are you, Elaine?
>>>
>>> why?
>>
>>
>>I'm wondering how many years you've been exposed to food, and unaware of
>>how
>>the tastes of beef, chicken and turkey stock are so different. If you said
>>"I'm 23", I'd imagine that you'd never cooked while a teenager, went to
>>college and never cooked, and now, you're cooking for yourself for the
>>first
>>time. If you say "I'm 47", that would lead to other conclusions. If you
>>say
>>"I'm 71", then my stroke theory becomes even more valid.
>
> LOL! By the age of 23, the age at which I graduated from college, I
> was a pretty damned accomplished cook. Careful with those
> prejudgements, JSB :-)
>
> TammyM

Exceptions are true, too.

On Thu, 22 Mar 2007 22:39:34 GMT, "JoeSpareBedroom"
> wrote:

>"elaine" > wrote in message
...
>>
>> "JoeSpareBedroom" > wrote in message
>> ...
>>> "elaine" > wrote in message
>>> ...
>>>> "Goomba38" > wrote in message
>>>> . ..
>>>>
>>>> A well made chicken stock seems more versatile.
>>>>
>>>> why?
>>>>
>>>
>>> It's not overpowering.
>>>
>>> How old are you, Elaine?
>>
>> why?
>
>
>I'm wondering how many years you've been exposed to food, and unaware of how
>the tastes of beef, chicken and turkey stock are so different. If you said
>"I'm 23", I'd imagine that you'd never cooked while a teenager, went to
>college and never cooked, and now, you're cooking for yourself for the first
>time. If you say "I'm 47", that would lead to other conclusions. If you say
>"I'm 71", then my stroke theory becomes even more valid.

LOL! By the age of 23, the age at which I graduated from college, I
was a pretty damned accomplished cook. Careful with those
prejudgements, JSB :-)

TammyM

TammyM

In article >,
"elaine" > wrote:

> My vote goes for turkey. Today instead of buying my usual chicken legs, I
> bought a couple of turkey thighs. I'm making leek & potato soup. The pets
> are hovering - they always seem to appear when I'm taking the meat off the
> bones!
>
> e.

The best stock for soup imho depends entirely on what you are making...

The last stock I used was Shrimp stock.
--
Peace, Om

Remove _ to validate e-mails.

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

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

> On Mar 22, 2:20�pm, "elaine" > wrote:
> > My vote goes for turkey. Today instead of buying my usual chicken legs, I
> > bought a couple of turkey thighs. *I'm making leek & potato soup. *The pets
> > are hovering - they always seem to appear when I'm taking the meat off the
> > bones!
>
> If I could choose only one stock it would be vegetable, can be easily
> custom tailered and used with anything that needs stock.

My most common "generic" stock is a mix of chicken and vegetable...

but I'm not opposed to turkey. I only have turkey stock makings
annually. Chicken is more common, altho' beef and veggie stock is
beginning to gain some ground here. :-)
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
"jmcquown" > wrote:

> elaine wrote:
> > My vote goes for turkey. Today instead of buying my usual chicken
> > legs, I bought a couple of turkey thighs. I'm making leek & potato
> > soup. The pets are hovering - they always seem to appear when I'm
> > taking the meat off the bones!
> >
> > e.
>
> Depends on the soup. I sure wouldn't use turkey legs or chicken if I wanted
> to make a beef soup. For potato & leek, chicken or turkey, certainly.
>
> If you want a neutral stock, make vegetable stock. Toss those things you
> would normally discard into a gallon sized zip-lock bag and freeze them.
> Celery leaves. The ends of carrots with tops. The cut off portion of
> onions. Same thing with the ends of garlic heads. The snapped off portion
> of asparagus stalks. Ditto the ends of celery stalks. Keep adding to the
> mix in a gallon sized zipped freezer bag until you have enough to fill up
> the bag. Freeze them.
>
> Now you can thaw them out and make vegetable stock which, with water and
> little seasoning such as a couple of bay leaves, pepper and some salt
> works, with a lot of things
>
> Jill

I've been considering doing that.
Sounds like a most excellent idea!

I've only ever saved Asparagus stems. The rest of that stuff (except for
celery leaf which always gets used in mixed stock) went into the compost.
--
Peace, Om

Remove _ to validate e-mails.

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