I used all meat (because I don't have the sense to like that gelled stuff
the rest of you find so delicious!) from the wings and legs and thighs, it
had been roasted.

Tasted it after 6-7 hours of gentlesimmering, and it really did lack
something. (Not quite dishwater, Melba, but close!) So then I added a cut-up
onion, some bay leaves, and a lot of celery and simmered it for two more
hours. With some salt and pepper, it was wonderful when strained through a
fine strainer.

I put in fresh turkey meat roasted that day, carrots, celery, and red,
white, and wild rice. We enjoyed it.

(I still like chicken better, though!)

In article >, "cybercat" >
wrote:

> I used all meat (because I don't have the sense to like that gelled stuff
> the rest of you find so delicious!) from the wings and legs and thighs, it
> had been roasted.
>
> Tasted it after 6-7 hours of gentlesimmering, and it really did lack
> something. (Not quite dishwater, Melba, but close!) So then I added a cut-up
> onion, some bay leaves, and a lot of celery and simmered it for two more
> hours. With some salt and pepper, it was wonderful when strained through a
> fine strainer.
>
> I put in fresh turkey meat roasted that day, carrots, celery, and red,
> white, and wild rice. We enjoyed it.
>
> (I still like chicken better, though!)

I get dishwater even with onion, celery, bay leaf, and carrot.
I bought a jar of Penzeys Turkey Base last week. :-)
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

cybercat wrote:
> I used all meat (because I don't have the sense to like that gelled stuff
> the rest of you find so delicious!) from the wings and legs and thighs, it
> had been roasted.

What's with this unnatural dislike of stock cooked long enough to get to
the gelatin stage? You're just making a meat broth if all you use is
meat and no bones. What a waste of good flavor!
Just don't cook the carcass as long and you'll still end up with much
better tasting stock yet not let it get to the point where it jiggles
when cold. It certainly doesn't matter since there is no jiggle when
heated up.

Melba's Jammin' wrote:
> In article >, "cybercat" >
> wrote:
>
>> I used all meat (because I don't have the sense to like that gelled stuff
>> the rest of you find so delicious!) from the wings and legs and thighs, it
>> had been roasted.
>>
>> Tasted it after 6-7 hours of gentlesimmering, and it really did lack
>> something. (Not quite dishwater, Melba, but close!) So then I added a cut-up
>> onion, some bay leaves, and a lot of celery and simmered it for two more
>> hours. With some salt and pepper, it was wonderful when strained through a
>> fine strainer.
>>
>> I put in fresh turkey meat roasted that day, carrots, celery, and red,
>> white, and wild rice. We enjoyed it.
>>
>> (I still like chicken better, though!)
>
> I get dishwater even with onion, celery, bay leaf, and carrot.
> I bought a jar of Penzeys Turkey Base last week. :-)

Are you using bones with a little meat on them or just meat with perhaps
a little bone in it? Are you using too much water in proportion to
bones/meat? Are you letting it simmer long enough?
"Enquiring" Minds Want to Know!
Goomba

"Goomba38" > wrote in message
. ..
> cybercat wrote:
>> I used all meat (because I don't have the sense to like that gelled stuff
>> the rest of you find so delicious!) from the wings and legs and thighs,
>> it had been roasted.
>
> What's with this unnatural dislike of stock cooked long enough to get to
> the gelatin stage?

What's with your asinine attitude that anyone's dislike of anything is
"Unnatural?" I just don't like all that crap in my stock. I do indeed
simmer it a long time. I like it simmered a long time, I just don't
like to open the pot and see that gellid crap.

You're just making a meat broth if all you use is
> meat and no bones.

It is delicious, golden and rich with chicken flavor.

>What a waste of good flavor!

Horse shit. I don't think bones add any beneficial flavor.

> Just don't cook the carcass as long and you'll still end up with much
> better tasting stock yet not let it get to the point where it jiggles when
> cold. It certainly doesn't matter since there is no jiggle when heated up.

It matters to me, jackass.

Goomba38 wrote:
> cybercat wrote:
>> I used all meat (because I don't have the sense to like that gelled
>> stuff the rest of you find so delicious!) from the wings and legs
>> and thighs, it had been roasted.
>
> What's with this unnatural dislike of stock cooked long enough to get
> to the gelatin stage? You're just making a meat broth if all you use
> is meat and no bones. What a waste of good flavor!
> Just don't cook the carcass as long and you'll still end up with much
> better tasting stock yet not let it get to the point where it jiggles
> when cold. It certainly doesn't matter since there is no jiggle when
> heated up.

I agree. I do like to add the wings when I make chicken stock and I can't
imagine turkey stock is any different. I always add onion, celery, carrot,
a bay leaf, salt & pepper from the get-go. (The problem with "dishwater"
stock is people are afraid to add salt. Good stock needs salt. Not that
you have to make it Campbell's chicken noodle soup salty, but more salt than
most people think they should add.) And yes, a good stock will gel when
chilled and go back to liquid when reheated. It's YUMMY

"Goomba38" > wrote in message
. ..
> cybercat wrote:
>> I used all meat (because I don't have the sense to like that gelled stuff
>> the rest of you find so delicious!) from the wings and legs and thighs,
>> it had been roasted.
>
> What's with this unnatural dislike of

I really, really feel sorry for your kids. You have this
ham-handed control freak nature that insists everyone be
just like you.

*shiver*

"Melba's Jammin'" > wrote
>
> I get dishwater even with onion, celery, bay leaf, and carrot.
> I bought a jar of Penzeys Turkey Base last week. :-)

You know, I did find that I had to cook it down a lot (e.g.
"reduce" it) to get a decent flavor. I might make it again,
I might not. I prefer chicken stock, for sure.

Goomba38 wrote:
>
> It certainly doesn't matter since there is no jiggle when heated up.

That's because they don't know how to heat you up... you can jiggle
for me any time!

Sheldon

In article >,
Goomba38 > wrote:

> Melba's Jammin' wrote:

> > I get dishwater even with onion, celery, bay leaf, and carrot.
> > I bought a jar of Penzeys Turkey Base last week. :-)
>
> Are you using bones with a little meat on them or just meat with perhaps
> a little bone in it? Are you using too much water in proportion to
> bones/meat? Are you letting it simmer long enough?
> "Enquiring" Minds Want to Know!
> Goomba

I'm using nothing since my two failures. Bones with a little meat
(carcass and whatever other bones may have been salvaged. Maybe I
didn't let it simmer long enough. Maybe too much water -- because I
want volume. Even when I make chicken soup, I'll add more water and
chicken base for volume. Now I'm gonna use Penzeys Turkey Base. :-P
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Thu, 29 Nov 2007 10:00:44 -0600, "jmcquown"
> wrote:

>Goomba38 wrote:
>> cybercat wrote:
>>> I used all meat (because I don't have the sense to like that gelled
>>> stuff the rest of you find so delicious!) from the wings and legs
>>> and thighs, it had been roasted.
>>
>> What's with this unnatural dislike of stock cooked long enough to get
>> to the gelatin stage? You're just making a meat broth if all you use
>> is meat and no bones. What a waste of good flavor!
>> Just don't cook the carcass as long and you'll still end up with much
>> better tasting stock yet not let it get to the point where it jiggles
>> when cold. It certainly doesn't matter since there is no jiggle when
>> heated up.
>
>I agree. I do like to add the wings when I make chicken stock and I can't
>imagine turkey stock is any different. I always add onion, celery, carrot,
>a bay leaf, salt & pepper from the get-go. (The problem with "dishwater"
>stock is people are afraid to add salt. Good stock needs salt. Not that
>you have to make it Campbell's chicken noodle soup salty, but more salt than
>most people think they should add.) And yes, a good stock will gel when
>chilled and go back to liquid when reheated. It's YUMMY
>

i thought part of the deal with salt in stock-making was to draw out
'juice' from the bones and meat.

your pal,
blake

"blake murphy" > ha scritto nel messaggio
...
> On Thu, 29 Nov 2007 10:00:44 -0600, "jmcquown"
> > wrote:
> i thought part of the deal with salt in stock-making was to draw out
> 'juice' from the bones and meat.
>
> your pal,
> blake

I think it depends on how much you plan to reduce it. If you salt too
early, it will get ugly later. I've made some seriously reduced stocks that
are all umami and no salt, except what is naturally in the meat and veg.
When you get down to a paste, it's pretty salty.

--
http://www.judithgreenwood.com

"blake murphy" > wrote in message
...
> On Thu, 29 Nov 2007 10:00:44 -0600, "jmcquown"
> > wrote:
>
>>Goomba38 wrote:
>>> cybercat wrote:
>>>> I used all meat (because I don't have the sense to like that gelled
>>>> stuff the rest of you find so delicious!) from the wings and legs
>>>> and thighs, it had been roasted.
>>>
>>> What's with this unnatural dislike of stock cooked long enough to get
>>> to the gelatin stage? You're just making a meat broth if all you use
>>> is meat and no bones. What a waste of good flavor!
>>> Just don't cook the carcass as long and you'll still end up with much
>>> better tasting stock yet not let it get to the point where it jiggles
>>> when cold. It certainly doesn't matter since there is no jiggle when
>>> heated up.
>>
>>I agree. I do like to add the wings when I make chicken stock and I can't
>>imagine turkey stock is any different. I always add onion, celery,
>>carrot,
>>a bay leaf, salt & pepper from the get-go. (The problem with "dishwater"
>>stock is people are afraid to add salt. Good stock needs salt. Not that
>>you have to make it Campbell's chicken noodle soup salty, but more salt
>>than
>>most people think they should add.) And yes, a good stock will gel when
>>chilled and go back to liquid when reheated. It's YUMMY
>>
>
> i thought part of the deal with salt in stock-making was to draw out
> 'juice' from the bones and meat.
>
> your pal,
> blake

From what I 'know' or have read, it is vinegar that leaches out calcium of
the bones into the stock.
Nope, not going to give a link.
;-))
Dee Dee

Melba's Jammin' > wrote in news:barbschaller-
:

> Now I'm gonna use Penzeys Turkey Base. :-P
> --
>

I find redi-base turkey stock is tastier and cheaper...but that's me.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Nov 29, 8:10 am, "cybercat" > wrote:
> I used all meat (because I don't have the sense to like that gelled stuff
> the rest of you find so delicious!) from the wings and legs and thighs, it
> had been roasted.
>

Hmmmmm. I may be wrong but I don't think you're supposed to eat the
gelled stuff. I believe the gell is it's natural state and that you're
suppose to heat it and use it as a broth or stock. Frankly I don't
believe I'd like spoonfuls of the gelled stuff either.

stark wrote:
> On Nov 29, 8:10 am, "cybercat" > wrote:
>> I used all meat (because I don't have the sense to like that gelled
>> stuff the rest of you find so delicious!) from the wings and legs
>> and thighs, it had been roasted.
>>
>
> Hmmmmm. I may be wrong but I don't think you're supposed to eat the
> gelled stuff. I believe the gell is it's natural state and that you're
> suppose to heat it and use it as a broth or stock. Frankly I don't
> believe I'd like spoonfuls of the gelled stuff either.

Oh come on! Turkey Jell-O! LOL

stark wrote:

> On Nov 29, 8:10 am, "cybercat" > wrote:
> > I used all meat (because I don't have the sense to like that gelled
> > stuff the rest of you find so delicious!) from the wings and legs
> > and thighs, it had been roasted.
> >
>
> Hmmmmm. I may be wrong but I don't think you're supposed to eat the
> gelled stuff. I believe the gell is it's natural state and that you're
> suppose to heat it and use it as a broth or stock. Frankly I don't
> believe I'd like spoonfuls of the gelled stuff either.

I had turkey-rice soup today for lunch, made with stock from the
carcass. The soup was gelatinous when chilled, but once microwaved it
was fine, of course.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote in message
...
> stark wrote:
>
>> On Nov 29, 8:10 am, "cybercat" > wrote:
>> > I used all meat (because I don't have the sense to like that gelled
>> > stuff the rest of you find so delicious!) from the wings and legs
>> > and thighs, it had been roasted.
>> >
>>
>> Hmmmmm. I may be wrong but I don't think you're supposed to eat the
>> gelled stuff. I believe the gell is it's natural state and that you're
>> suppose to heat it and use it as a broth or stock. Frankly I don't
>> believe I'd like spoonfuls of the gelled stuff either.
>
> I had turkey-rice soup today for lunch, made with stock from the
> carcass. The soup was gelatinous when chilled, but once microwaved it
> was fine, of course.
>
>

It just grosses me out, when I open the container of cold soup.

You can all enjoy it all you want, I am not spending time and resources
preparing anything that grosses me out in any way. I open the pot and my
soup is golden and liquid with no liquified cartilage or bone in it. I like
it,
my husband likes it, the only people who might not are YOU and you are
not the ones preparing and eating it.

Default User wrote:
> stark wrote:
>
>> On Nov 29, 8:10 am, "cybercat" > wrote:
>>> I used all meat (because I don't have the sense to like that gelled
>>> stuff the rest of you find so delicious!) from the wings and legs
>>> and thighs, it had been roasted.
>>>
>> Hmmmmm. I may be wrong but I don't think you're supposed to eat the
>> gelled stuff. I believe the gell is it's natural state and that you're
>> suppose to heat it and use it as a broth or stock. Frankly I don't
>> believe I'd like spoonfuls of the gelled stuff either.
>
> I had turkey-rice soup today for lunch, made with stock from the
> carcass. The soup was gelatinous when chilled, but once microwaved it
> was fine, of course.
>
>
>
> Brian
>


If you *really* want thick gelatinous soup (when cold anyway) add a
little bit of okra. It doesn't take much, assuming the soup was going
to gel anyway.

Bob

cybercat wrote:

> "Default User" > wrote in message
>
> ...
>
>
>
>
>
> > stark wrote:
>
> >> On Nov 29, 8:10 am, "cybercat" > wrote:
> >> > I used all meat (because I don't have the sense to like that gelled
> >> > stuff the rest of you find so delicious!) from the wings and legs
> >> > and thighs, it had been roasted.
>
> >> Hmmmmm. I may be wrong but I don't think you're supposed to eat the
> >> gelled stuff. I believe the gell is it's natural state and that you're
> >> suppose to heat it and use it as a broth or stock. Frankly I don't
> >> believe I'd like spoonfuls of the gelled stuff either.
>
> > I had turkey-rice soup today for lunch, made with stock from the
> > carcass. The soup was gelatinous when chilled, but once microwaved it
> > was fine, of course.
>
> It just grosses me out, when I open the container of cold soup.
>
> You can all enjoy it all you want, I am not spending time and resources
> preparing anything that grosses me out in any way. I open the pot and my
> soup is golden and liquid with no liquified cartilage or bone in it. I like
> it,
> my husband likes it, the only people who might not are YOU and you are
> not the ones preparing and eating it.


Then why did you start this thread? You act like an immature
brat...you DO realize that others here are going to throw in their two
kopecks - DON'T you...???


--
Best
Greg

Sheldon wrote:

> Goomba38 wrote:
>
> > It certainly doesn't matter since there is no jiggle when heated up.
>
> That's because they don't know how to heat you up... you can jiggle
> for me any time!


Well, don't be askin' cyberPUSSY to do such, if her SUCKY stock -
making "skilz" are any indication, she inserts her diaphragm AFTER
coitus...thank G-d she don't work for Planned Parenthood. And I bet
she uses her thong for a bra...

SHEESH...she makes turkey WATER and then wonders why it tastes
like...uh...UH...well, WATER...shoulda boiled an old shoe with a few
slices of baloney, the results would be superior I'd bet.


--
Best
Greg