On Oct 12, 8:52�pm, bulka > wrote:
> On Oct 12, 8:21 pm, notbob > wrote:
>
>
>
>
>
> > On 2008-10-13, Sheldon > wrote:
>
> > > Why would any normal brained person want to waste their time and
> > > energy preparing stock from garbage... may as well use bouillion
> > > cubes, they are much better. �If I'm gonna take the time and make the
> > > effort to prepare home made stock it's going to be from the finest
> > > freshest most wholesome ingredients. � Veggies in the US just ain't
> > > all that expensive that I gotta horde slimey rotten produce like a
> > > starving POW... yoose are mentally ill, very SICK!
>
> > Ah, there's the Shell-shock we all know and don't love. �Hi Shelley!
>
> > What? �The outside layer of the onion you jes chopped up or the celery you
> > jes topped is not as wholesome as the rest of it? �Maybe u should peel yer
> > onions sooner. �Hording rotton slimey produce? �I don't think I said that or
> > even implied it, but I can see how you would like to characterize it as such
> > for your own bizarre reasons. �Makes for good shell-shock theater. �Have a
> > drink of warm bouillion and relax, Shel. �
>
> > nb
>
> I'm gettin' late to the fight, but . . .
>
> I make great soup.

You make great bullshit.
>
> Always have a bag in the freezer for onion skins, chicken backs, bones
> or skins of other misc flora or fauna.

You're a disgusting garbage eating freak.

In article >,
bugbear > wrote:

> cshenk wrote:
> > Once any one of them is full enough, it's stock making time.
> >
> >> free lemon pepper. Pressure cooked for one hour. Soon's it cools, I'll
> >
> > I crockpot all mine. Thats ok, a pressure cooker works too I am told!
>
> Herewith from Heston Blumenthal, on pressure cooking stock.
>
> http://www.guardian.co.uk/lifeandsty...rink.shopping1
>
> BugBear

I saw that. :-)

The other MAJOR advantage to pressure cooking is food safety during the
cooling process!
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

On Oct 13, 2:28�am, Omelet > wrote:
> In article >, "cshenk" >
> wrote:
>
> > "Omelet" wrote
> > > He seems to have no clu' about the concept of "stock".
>
> > I'm not sure if it's accurate but he seems to have once been a Navy cook of
> > the old time (Made First Class?). �Predates the better cooking we do in
> > those same kitchens now and has a thing about freezing foods.
>
> > On a ship at sea, you do not have a choice. �You learn to work with it and
> > they put of out some seriously *good* stuff, better today than when I came
> > in 25 years ago, from the same 'grub'.
>
> > BTW, Navy feeds uys al on 275$ a month which means a good steak and/or a
> > lobster a week at minimum. �Thats the same for all enlisted (includes CPOs).
>
> Gods. �I cook on much less than that and I think we eat well!

I've seen a sampling of what you consider your best effort... you eat
GARBAGE! You never cooked anything, why don't you go soak your head
in your pressure processor.

On Oct 13, 3:13�am, "Giusi" > wrote:
> "notbob" > ha scritto nel messaggio
>
> > On 2008-10-12, Omelet �wrote:
>
> >> I made a pot of stock out of that stuff a couple of months ago and have
> >> saved it ever since! �I swear it was some of the most richly flavored
> >> stock I've ever made. ;-d �It really was good.
>
> > Welcome to the World of real cooking! �
>
> > nb
>
> As it has been done for centuries, even before freezers. �In my
> grandmother's day, every French kitchen had a pot at the back of the wood
> stove into which all possible items went, and out of which dippers full of
> stock came. �It never ended.

That's depression mentality/wartime subsistance, no one does that
anymore... maybe in a filthy third world landfill like italia but not
in the US.

In article
>,
Sheldon > wrote:

> On Oct 12, 8:52?pm, bulka > wrote:
> > On Oct 12, 8:21 pm, notbob > wrote:
> >
> >
> >
> >
> >
> > > On 2008-10-13, Sheldon > wrote:
> >
> > > > Why would any normal brained person want to waste their time and
> > > > energy preparing stock from garbage... may as well use bouillion
> > > > cubes, they are much better. ?If I'm gonna take the time and make the
> > > > effort to prepare home made stock it's going to be from the finest
> > > > freshest most wholesome ingredients. ? Veggies in the US just ain't
> > > > all that expensive that I gotta horde slimey rotten produce like a
> > > > starving POW... yoose are mentally ill, very SICK!
> >
> > > Ah, there's the Shell-shock we all know and don't love. ?Hi Shelley!
> >
> > > What? ?The outside layer of the onion you jes chopped up or the celery
> > > you
> > > jes topped is not as wholesome as the rest of it? ?Maybe u should peel
> > > yer
> > > onions sooner. ?Hording rotton slimey produce? ?I don't think I said that
> > > or
> > > even implied it, but I can see how you would like to characterize it as
> > > such
> > > for your own bizarre reasons. ?Makes for good shell-shock theater. ?Have
> > > a
> > > drink of warm bouillion and relax, Shel. ?
> >
> > > nb
> >
> > I'm gettin' late to the fight, but . . .
> >
> > I make great soup.
>
> You make great bullshit.
> >
> > Always have a bag in the freezer for onion skins, chicken backs, bones
> > or skins of other misc flora or fauna.
>
> You're a disgusting garbage eating freak.

I'm glad you'se can afford to eat off the fat of the land at the moment.
You are one of the lucky ones...
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"Sheldon" <
ha scritto nel messaggio On Oct 13, 3:13?am,
"Giusi" wrote:

In my grandmother's day

That's depression mentality/wartime subsistance, no one does that
anymore...

That is historical cookery going back to fireplace only cookery. You are so
eager to announce your ignorance of everything except bourgeois supermarket
cooking it makes me think you arrived at it from outer space.

In article
>,
Sheldon > wrote:

> On Oct 13, 2:28?am, Omelet > wrote:
> > In article >, "cshenk" >
> > wrote:
> >
> > > "Omelet" wrote
> > > > He seems to have no clu' about the concept of "stock".
> >
> > > I'm not sure if it's accurate but he seems to have once been a Navy cook
> > > of
> > > the old time (Made First Class?). ?Predates the better cooking we do in
> > > those same kitchens now and has a thing about freezing foods.
> >
> > > On a ship at sea, you do not have a choice. ?You learn to work with it
> > > and
> > > they put of out some seriously *good* stuff, better today than when I
> > > came
> > > in 25 years ago, from the same 'grub'.
> >
> > > BTW, Navy feeds uys al on 275$ a month which means a good steak and/or a
> > > lobster a week at minimum. ?Thats the same for all enlisted (includes
> > > CPOs).
> >
> > Gods. I cook on much less than that and I think we eat well!
>
> I've seen a sampling of what you consider your best effort... you eat
> GARBAGE! You never cooked anything, why don't you go soak your head
> in your pressure processor.

Shel' baby... please go back on your meds.

You call _THIS_ garbage? WTF do YOU eat:

http://i38.tinypic.com/35hr1g4.jpg

Grilled cornish game hen with shrimp kebabs and wild rice stuffed
butternut squash and white corn on the cob. Served at a dinner party.

That is one of my "best efforts" sweetie.

Granted, the rice was cooked in "scrap stock"...

My guests were happy. :-)
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article
>,
Sheldon > wrote:

> On Oct 13, 3:13?am, "Giusi" > wrote:
> > "notbob" > ha scritto nel messaggio
> >
> > > On 2008-10-12, Omelet ?wrote:
> >
> > >> I made a pot of stock out of that stuff a couple of months ago and have
> > >> saved it ever since! ?I swear it was some of the most richly flavored
> > >> stock I've ever made. ;-d ?It really was good.
> >
> > > Welcome to the World of real cooking! ?
> >
> > > nb
> >
> > As it has been done for centuries, even before freezers. ?In my
> > grandmother's day, every French kitchen had a pot at the back of the wood
> > stove into which all possible items went, and out of which dippers full of
> > stock came. ?It never ended.
>
> That's depression mentality/wartime subsistance, no one does that
> anymore... maybe in a filthy third world landfill like italia but not
> in the US.

You are such a snob... Are you happy being such?
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"Omelet" > ha scritto nel messaggio
> In article
> Sheldon >
>> On Oct 13, 3:13?am, "Giusi"
>> > As it has been done for centuries, even before freezers. ?In my
>> > grandmother's day, every French kitchen had a pot at the back of the
>> > wood>> > stove into which all possible items went, and out of which
>> > dippers full of>> > stock came. ?It never ended.
>>
>> That's depression mentality/wartime subsistance, no one does that>>
>> anymore... maybe in a filthy third world landfill like italia but not
>> in the US.
>
> You are such a snob... Are you happy being such?
> --
> Peace! Om

Om, that's not snobbery, that's ignorance. That's not knowing that kitchens
the like of which he will never see turn out stocks from snippings and
parings. If it isn't wrapped in plastic from Safeway or picked from his
hobby garden, he doesn't understand it.

On Sun, 12 Oct 2008 10:26:09 -0500, Omelet wrote:

> In article >,
> Lou Decruss > wrote:
>
>> On Sun, 12 Oct 2008 09:59:40 -0500, Omelet >
>> wrote:
>>
>>>In article > ,
>>> "Gregory Morrow" > wrote:
>>>
>>>> blake murphy wrote:
>>>>
>>>> > On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
>>>> > >
>>>> > > Another thing that makes wonderful stock is shrimp shells. I'm a bit
>>>> > > leery of crab shells. They are intensely fishy smelling.
>>>> > >
>>>> >
>>>> > i would be hesitant as well. i've not heard of it being done, but i
>>>> > guess
>>>> > you could google it. crab shells would typically be less 'clean' than
>>>> > shrimp shells.
>>>>
>>>>
>>>> So, just wash 'em out first, blake...
>>>
>>>Greg,
>>>
>>>have you used Crab shells for Stock? How did it turn out?
>>
>> I use crab leg shells all the time. I save them along with shrimp
>> shells and freeze them until I've got a big stockpot worth. I get a
>> very rich stock that can be thinned down at soup time if it's too
>> strong for you.
>>
>> Lou
>
> Okay, thanks.
>
> I do have some frozen crab leg shells, was just leery of using them due
> to the strength. I'll give it a shot.
>
> I like to make a shrimp shell stock for clam or oyster chowders so had
> considered using crab shells. I don't eat a lot of crab due to the
> price but I do have a few frozen shells from the last time snow crab was
> on sale. :-)
>
> Thanks again.

oh, o.k., i was thinking of (md. or louisiana) blue crabs. the legs and
claws are not the main event there, and the shells typically would have the
'mustard' and guts to deal with.

your pal,
blake

On Mon, 13 Oct 2008 00:21:25 GMT, notbob wrote:

> On 2008-10-13, Sheldon > wrote:
>
>> Why would any normal brained person want to waste their time and
>> energy preparing stock from garbage... may as well use bouillion
>> cubes, they are much better. If I'm gonna take the time and make the
>> effort to prepare home made stock it's going to be from the finest
>> freshest most wholesome ingredients. Veggies in the US just ain't
>> all that expensive that I gotta horde slimey rotten produce like a
>> starving POW... yoose are mentally ill, very SICK!
>
> Ah, there's the Shell-shock we all know and don't love. Hi Shelley!
>
> What? The outside layer of the onion you jes chopped up or the celery you
> jes topped is not as wholesome as the rest of it? Maybe u should peel yer
> onions sooner. Hording rotton slimey produce? I don't think I said that or
> even implied it, but I can see how you would like to characterize it as such
> for your own bizarre reasons. Makes for good shell-shock theater. Have a
> drink of warm bouillion and relax, Shel.
>
> nb

don't forget the crystal palace!

your pal,
blake

On Oct 12, 8:08�pm, "Dimitri" > wrote:
> "Omelet" > wrote in message
>
> news >
>
>
>
>
> > While I've always used bones and meat scraps for stock, I'd always �used
> > fresh veggies in the past. Whole sliced carrots, fresh peeled onions,
> > whole stalks of celery etc.
>
> > After a post on one of the cooking lists (this one I think) from a woman
> > in Belgium that could not understand why we here in America tended to
> > waste veggie trimmings, I started saving them just for grins in the
> > freezer. Carrot tops, onion peels and tops etc. that I used to toss.
> > Cabbage hearts too. �I've always saved or used celery tops with leaves
> > for stock.
>
> > I made a pot of stock out of that stuff a couple of months ago and have
> > saved it ever since! �I swear it was some of the most richly flavored
> > stock I've ever made. ;-d �It really was good.
>
> > I'm thinking that onion and carrot TOPS (and onion trimmings) are more
> > intense in flavor than the "meat" of the veggie itself. Granted, it gets
> > strained off and tossed when I'm done but still...
>
> > The only drawback is is that that stuff takes up space and adds up
> > quick. <g> �I'm going on a frozen stock making binge this week.
>
> > Another thing that makes wonderful stock is shrimp shells. I'm a bit
> > leery of crab shells. They are intensely fishy smelling.
>
> > The pot of stock I just finished smells incredibly good. Roasted rib
> > bones, shrimp shells, carrot, celery and onion tops with garlic and salt
> > free lemon pepper. �Pressure cooked for one hour. Soon's it cools, I'll
> > strain it off, defat and freeze it. Bones will go to the dogs and the
> > now used veggie scraps will go into the compost.
> > --
> > Peace! Om
>
> It occurred to me that making stock for a specific purpose is a recent
> thing. �IIRC a stock pot simply sat on the stove most of the time and the
> trimmings you spoke of were routinely just thrown into the pot. Occasionally
> the resulting broth was strained and used as the basis for soups which for
> many centuries was the meal. �Hence peas porridge hot peas �porridge cold
> peas porridge in the pot nine days old.
>
> I'm not sure how many it killed but that's another story.
>
> Dimitri

That pot left on the kitchen stove for poor folks plate scrapings was
a soup pot (ye original soup du jour), not a stock pot... many
nefarious eateries still salvage patron's plate scrapings. I know
many of you do this at home, I know when you say you make soup from
the carcass your family already gnawed those bones, don't lie, many do
the same. But that's not stock.

Making a *specific* stock has been done for centuries and still... but
*specific* fresh wholesome ingredients are used... not all manner of
saved up garbage.

Very, VERY few fine restaurants make their own specific stocks anymore
(NONE make stock from saved up garbage, the health inspector finds
that shit they get cited and eventually shut down), modern day
restaurants can't be spending time on making stock anyway. If
preparing say a veal stock in a posh restaurant they use fresh veal
bones carefully roasted for that specific purpose along with fresh
whole roasted vegetables, NOT gonna waste time, effort, and expensive
veal bones by adding garbage... but very VERY few restaurants do that
anymore. Nowadays most all fancy schmancy eateries use *specific*
stock bases they purchase in large volume from their wholesaler...
they must have consistancy, they can't be making up stock willy nilly
each batch... and by law they must have wholesomeness... using old
poultry parts (and *saved* skanky onion trimmings) is just looking for
trouble, especially fowl spines, blech! Even during the great
depression my grandparents purchased poultry from the live market
(there was no other way), as hard as times were they discarded the
spines... they coveted the feet but the spines were tossed out with
the feathers and guts... yoose call them back but they're spinal
columns tha tcontain the cord adn fluid. My grandparents operated
their own very successful restaurant for some forty years, that's
where I learned to cook from as soon as I could walk, not from the
navy... truth is I taught the navy more about cooking than they taught
me. I make my own *specific* stocks at home quite often, really for
enjoyment of preparation... I take no shortcuts whatsoever and would
never consider adding even a speck any kind of trash (I go so far as
examining each and every peppercorn for damage but mostly to make
certain they are actually peppercorns and not some roach body). From
reading this thread I know none of you make real stock... I don't
think any of yoose even own a real stockpot... and wouldn't know what
to do with one. Stock is not a method for using up kitchen trash,
stock is a way to demonstrate a chef's best efforts in using only the
finest ingredients... preparing a fine stock is the most difficult of
the culinary arts there is. Yoose kitchen kretins only think you're
making stock, what you're making is swill only fit to slop hogs.

"Sheldon" scritto nel messaggio On Oct 12, 8:08?pm,

"Very, VERY few fine restaurants make their own specific stocks anymore,
modern day
restaurants can't be spending time on making stock anyway.

snippage
Nowadays most all fancy schmancy eateries use *specific*
stock bases they purchase in large volume from their wholesaler...
they must have consistancy, they can't be making up stock willy nilly
each batch...

snippage

To be listed by the "Slow Food" organization, you can't use any purchased
premade foods and that includes stock. It isn't that difficult or trying to
make stocks, although they are usually mixed meat "brodo" in Italy.

In article >,
"Giusi" > wrote:

> "Omelet" > ha scritto nel messaggio
> > In article
> > Sheldon >
> >> On Oct 13, 3:13?am, "Giusi"
> >> > As it has been done for centuries, even before freezers. ?In my
> >> > grandmother's day, every French kitchen had a pot at the back of the
> >> > wood>> > stove into which all possible items went, and out of which
> >> > dippers full of>> > stock came. ?It never ended.
> >>
> >> That's depression mentality/wartime subsistance, no one does that>>
> >> anymore... maybe in a filthy third world landfill like italia but not
> >> in the US.
> >
> > You are such a snob... Are you happy being such?
> > --
> > Peace! Om
>
> Om, that's not snobbery, that's ignorance. That's not knowing that kitchens
> the like of which he will never see turn out stocks from snippings and
> parings. If it isn't wrapped in plastic from Safeway or picked from his
> hobby garden, he doesn't understand it.

Indeed...
His loss.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

On Oct 13, 10:37�am, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> �Sheldon > wrote:
> > On Oct 13, 2:28?am, Omelet > wrote:
> > > In article >, "cshenk" >
> > > wrote:
>
> > > > "Omelet" wrote
> > > > > He seems to have no clu' about the concept of "stock".
>
> > > > I'm not sure if it's accurate but he seems to have once been a Navy cook
> > > > of
> > > > the old time (Made First Class?). ?Predates the better cooking we do in
> > > > those same kitchens now and has a thing about freezing foods.
>
> > > > On a ship at sea, you do not have a choice. ?You learn to work with it
> > > > and
> > > > they put of out some seriously *good* stuff, better today than when I
> > > > came
> > > > in 25 years ago, from the same 'grub'.
>
> > > > BTW, Navy feeds uys al on 275$ a month which means a good steak and/or a
> > > > lobster a week at minimum. ?Thats the same for all enlisted (includes
> > > > CPOs).
>
> > > Gods. I cook on much less than that and I think we eat well!
>
> > I've seen a sampling of what you consider your best effort... you eat
> > GARBAGE! �You never cooked anything, why don't you go soak your head
> > in your pressure processor.
>
> Shel' baby... please go back on your meds.
>
> You call _THIS_ garbage? �WTF do YOU eat:
>
> http://i38.tinypic.com/35hr1g4.jpg
>
> Grilled cornish game hen with shrimp kebabs and wild rice stuffed
> butternut squash and white corn on the cob. Served at a dinner party.
>
> That is one of my "best efforts" sweetie.

To be perfectly honest it's not at all appetizing looking... all that
food just doesn't look right all on the same plate, and those items
don't compliment each other... looks like a hungry hog raided the
fridge of a week's LOs for a late nite pig-out... made sure to put
plenty on that plate so they wouldn't have to get up from couch
potatoing. And even individually none of those items are properly
cooked. And you're certainly not into presentation, not a speck of
garnish, guess you didn't want to steal any room on that plate that
could be used for more food to stuff a big gut... that's definitely
not a dish of food for a formal dinner... looks like it's from an all
you can eat hog trough.... maybe that's how they fine-dine in Texas...
you need larger plates so it won't look so piggishly grotesque! oink,
oink, oink... LOL

On Oct 13, 10:38�am, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> �Sheldon > wrote:
> > On Oct 13, 3:13?am, "Giusi" > wrote:
> > > "notbob" > ha scritto nel messaggio
>
> > > > On 2008-10-12, Omelet ?wrote:
>
> > > >> I made a pot of stock out of that stuff a couple of months ago and have
> > > >> saved it ever since! ?I swear it was some of the most richly flavored
> > > >> stock I've ever made. ;-d ?It really was good.
>
> > > > Welcome to the World of real cooking! ?
>
> > > > nb
>
> > > As it has been done for centuries, even before freezers. ?In my
> > > grandmother's day, every French kitchen had a pot at the back of the wood
> > > stove into which all possible items went, and out of which dippers full of
> > > stock came. ?It never ended.
>
> > That's depression mentality/wartime subsistance, no one does that
> > anymore... maybe in a filthy third world landfill like italia but not
> > in the US.
>
> You are such a snob...


So you admit to cooking slop, you just don't appreciate my pointing it
out.

Omelet wrote:
> In article
> >,
>
>
>
>
>
> �Sheldon > wrote:
> > On Oct 12, 3:46?pm, notbob > wrote:
> > > On 2008-10-12, Omelet > wrote:
>
> > > > I made a pot of stock out of that stuff a couple of months ago and have
> > > > saved it ever since! ?I swear it was some of the most richly flavored
> > > > stock I've ever made. ;-d ?It really was good.
>
> > TIAD
>
> > > Welcome to the World of real cooking! ?
>
> > Bullshit... welcome to the world of cheap ******* shit eater.
>
> > Why would any normal brained person want to waste their time and
> > energy preparing stock from garbage... may as well use bouillion
> > cubes, they are much better. �If I'm gonna take the time and make the
> > effort to prepare home made stock it's going to be from the finest
> > freshest most wholesome ingredients. � Veggies in the US just ain't
> > all that expensive that I gotta horde slimey rotten produce like a
> > starving POW... yoose are mentally ill, very SICK!
>
> I knew you'd weigh in on this one in the negative Sheldon. ;-)

Then if you knew in advance that I would and it would bother you so
then why prey tell did you post it *publicly*. I'll never understand
why such thin skinned people choose to post on an unmoderated
newsgroup. Didja really think everyone is going to wimp out with a
standard disingenuous Duh'Wayne wussism compliment... that dishonest
creep would sniff any greasy giusi dago butt hole and swear it's not
only nectar of the gods, it's fruit of the loom! <G>

Sheldon wrote:

On Oct 12, 8:52?pm, bulka > wrote:
> On Oct 12, 8:21 pm, notbob > wrote:
>
>
>
>
>
> > On 2008-10-13, Sheldon > wrote:
>
> > > Why would any normal brained person want to waste their time and
> > > energy preparing stock from garbage... may as well use bouillion
> > > cubes, they are much better. ?If I'm gonna take the time and make the
> > > effort to prepare home made stock it's going to be from the finest
> > > freshest most wholesome ingredients. ? Veggies in the US just ain't
> > > all that expensive that I gotta horde slimey rotten produce like a
> > > starving POW... yoose are mentally ill, very SICK!
>
> > Ah, there's the Shell-shock we all know and don't love. ?Hi Shelley!
>
> > What? ?The outside layer of the onion you jes chopped up or the celery
you
> > jes topped is not as wholesome as the rest of it? ?Maybe u should peel
yer
> > onions sooner. ?Hording rotton slimey produce? ?I don't think I said
that or
> > even implied it, but I can see how you would like to characterize it as
such
> > for your own bizarre reasons. ?Makes for good shell-shock theater. ?Have
a
> > drink of warm bouillion and relax, Shel. ?
>
> > nb
>
> I'm gettin' late to the fight, but . . .
>
> I make great soup.

You make great bullshit.
>
> Always have a bag in the freezer for onion skins, chicken backs, bones
> or skins of other misc flora or fauna.

You're a disgusting garbage eating freak.
---------------------

GM replies:

I used to make my stock from crap too until I read your comments here about
using krummy scraps for stock - making. Especially your comment along the
lines of "Would you serve those scraps to your guests?". After that I knew
better, I only make stock from fresh and *whole* ingredients, ix - nay on
the ap - scray garbage...any reputable cookery book will concur. And I now
make *great* stock...some of these ingredient welshers and schnorrers should
study up a bit on the subject.


--
Best
Greg

Sheldon wrote:

On Oct 13, 3:13?am, "Giusi" > wrote:
> "notbob" > ha scritto nel messaggio
>
> > On 2008-10-12, Omelet ?wrote:
>
> >> I made a pot of stock out of that stuff a couple of months ago and have
> >> saved it ever since! ?I swear it was some of the most richly flavored
> >> stock I've ever made. ;-d ?It really was good.
>
> > Welcome to the World of real cooking! ?
>
> > nb
>
> As it has been done for centuries, even before freezers. ?In my
> grandmother's day, every French kitchen had a pot at the back of the wood
> stove into which all possible items went, and out of which dippers full of
> stock came. ?It never ended.

That's depression mentality/wartime subsistance, no one does that
anymore... maybe in a filthy third world landfill like italia but not
in the US.
---------------


GM replies:

It'ly and France still have squat toilets, even in the very poshest of
places...and in Italy many still abhor refrigeration/air con because of the
belief that cold air harbours "evil spirits". I kid you not, these are
places we Americans are continually nagged about that we should admire and
even "emulate"...no thanks! Even the poorest sharecropper living in a
trailor in Mississippi lives better than that...

Not to mention the TINY size of what refrigerators *do* exist in those
countries. And being so miserly with the lights that hallways are dark and
dangerous and the like, they live like WWII just ended or something...not
even any screens on the windows, that's why malaria and other insect - borne
diseases (wiped out LONG ago in the US) are still a BIG problem in many
swamp - ish areas of Italy. And in Naples they don't even pick up the
garbage anymore...


--
Best
Greg