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

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

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

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.

your pal,
blake

In article >,
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.
>
> your pal,
> blake

Indeed.
--
Peace! Om

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

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

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...


--
Best
Greg

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?
--
Peace! Om

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

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

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

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.
--
Peace! Om

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

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

In article >,
"Gregory Morrow" > wrote:

> 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.
>
>
> I've never made stock from crab shells and in any case I was kidding about
> "washing" them...but yeah, they'd make a good stock.
>
> ;-)

<lol> So give it a shot. I will...

Dad loves Oyster stew. Seems to me a good seafood shell stock should
work for that.
--
Peace! Om

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

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

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.


I've never made stock from crab shells and in any case I was kidding about
"washing" them...but yeah, they'd make a good stock.

;-)


--
Best
Greg

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

>In article >,
> Lou Decruss > wrote:

>> 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.

You're welcome.

Yes they are expensive if you get decent sized ones. I love them but
hate the ritual of eating them. Louise is the crab leg person here so
we usually have them every few months. I dig into my pile with a
kitchen shear and save most of the meat. I'll eat some but I'd rather
have a steak or burger or whatever. When the stock is done I add a
roux and cream. I add shallots, garlic, roasted red pepper and
whatever else strikes my fancy that day, and the reserved crab meat
and some shrimp. Louise doesn't like scallops or I'd add some of
those too. Sometimes canned oysters end up in there too. I usually use
paprika, pepper and worcestershire. Sometime a dash of cayenne. I
don't know if it's a soup or a chowder but whatever it is it's always
good.

Lou

On Oct 12, 11:27*am, Omelet > wrote:
> In article >,
> *"Gregory Morrow" > wrote:
>
>
>
> > 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.
>
> > I've never made stock from crab shells and in any case I was kidding about
> > "washing" them...but yeah, they'd make a good stock.
>
> > ;-)
>
> <lol> So give it a shot. *I will...
>
> Dad loves Oyster stew. Seems to me a good seafood shell stock should
> work for that.
> --
> Peace! Om
>
> "He who has the gold makes the rules"
> --Om
>
> "He who has the guns can get the gold."
> -- Steve Rothstein

After making your vegetable stock, puree the vegetables for adding to
soups, sauces, etc.

In article >,
Lou Decruss > wrote:

> >Thanks again.
>
> You're welcome.
>
> Yes they are expensive if you get decent sized ones. I love them but
> hate the ritual of eating them. Louise is the crab leg person here so
> we usually have them every few months. I dig into my pile with a
> kitchen shear and save most of the meat. I'll eat some but I'd rather
> have a steak or burger or whatever. When the stock is done I add a
> roux and cream. I add shallots, garlic, roasted red pepper and
> whatever else strikes my fancy that day, and the reserved crab meat
> and some shrimp. Louise doesn't like scallops or I'd add some of
> those too. Sometimes canned oysters end up in there too. I usually use
> paprika, pepper and worcestershire. Sometime a dash of cayenne. I
> don't know if it's a soup or a chowder but whatever it is it's always
> good.
>
> Lou

Okay, that's saved to disk. ;-d
--
Peace! Om

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

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

In article
>,
wrote:

> After making your vegetable stock, puree the vegetables for adding to
> soups, sauces, etc.

I do when I use fresh veggies, NOT when I am using scraps!

I doubt onion skins would puree well. <g>
--
Peace! Om

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

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

On Oct 12, 2:31*am, Omelet > wrote:
> 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. [snip]
>
> Another thing that makes wonderful stock is shrimp shells. [snip]

Rather than mixing them with other things, I save shrimp shells in the
freezer for when I want a fish/seafood stock. It only takes about
half an hour.

Generally speaking I think saving veggie scraps is okay. I don't,
because I favor plain chicken stock, unflavored by a lot of veggies.
At times in the past we've felt "green" enough to save veggie scraps
for composting, but whenever we've tried we've found that composting
is more work and less productive than we wanted. Maybe we've just
never learned enough to do it right. -aem

In article
>,
aem > wrote:

> On Oct 12, 2:31*am, Omelet > wrote:
> > 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. [snip]
> >
> > Another thing that makes wonderful stock is shrimp shells. [snip]
>
> Rather than mixing them with other things, I save shrimp shells in the
> freezer for when I want a fish/seafood stock. It only takes about
> half an hour.

I normally do too, but I'm making rice this week so decided to try
mixing a bit of shrimp shells with the beef bones to enrich it. Sure
smelled good! I generally keep seafood and mammal or poultry scraps
separate. Mom used to make a mixed bone stock from chicken, beef and
pork.

>
> Generally speaking I think saving veggie scraps is okay. I don't,
> because I favor plain chicken stock, unflavored by a lot of veggies.
> At times in the past we've felt "green" enough to save veggie scraps
> for composting, but whenever we've tried we've found that composting
> is more work and less productive than we wanted. Maybe we've just
> never learned enough to do it right. -aem

I dare you to try just one batch for stock. <g> It really is very good!
I pressure cook it all for one hour, then strain it off. Refrigerate in
a bowl overnight for defatting, then freeze it or use it as needed.

Compost the cooked remains.
--
Peace! Om

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

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

aem wrote:
> On Oct 12, 2:31 am, Omelet > wrote:
>> 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. [snip]
>>
>> Another thing that makes wonderful stock is shrimp shells. [snip]
>
> Rather than mixing them with other things, I save shrimp shells in the
> freezer for when I want a fish/seafood stock. It only takes about
> half an hour.
>
> Generally speaking I think saving veggie scraps is okay. I don't,
> because I favor plain chicken stock, unflavored by a lot of veggies.
> At times in the past we've felt "green" enough to save veggie scraps
> for composting, but whenever we've tried we've found that composting
> is more work and less productive than we wanted. Maybe we've just
> never learned enough to do it right. -aem

We pothole compost vegetable scraps. Go out in the garden or flower bed,
dig a small hole, put in scraps, cover with dirt from hole. Come back in
a week and the earthworms and soil bacteria have converted it all to
soil. If you include citrus peels and egg shells it takes two or three
weeks. Don't put any meat scraps in there though, that attracts varmints.

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

"Omelet" wrote

> 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.

That is how it is done. Those of us with an extra chest freezer, just tuck
a baggie that grows with such, in there. Once you have enough, make soup!

> 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.

Onions skins and the root bit I bet were in there. It was many years ago,
but a friend who's flipena was at my house when I peeled one and asked for
the peelings. I asked her why and have saved them since. She taught me
many other things to save as time went on. Eddo peelings was a big one
(small taro in english, forgot her name for them) and lotus root peels.

> 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...

Quite true!

> 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.

Hehe my method is a few bags in one of the bins in the chest freezer. They
get added to. One has onion skins and the root bit (all types mixed as I
use red, white, yellow etc). Another has 'root vegetable peels' like yams,
potatoes, daikon. (eddo is separated as it's flavor is unique and doesnt
match everything, also it's not used just for stock here but a dish of it's
own). Another gets seafood shells (normally shrimp shells-heads-tails but
itty bitty local blue crab legs etc land in there too and when I get'em,
crawdad leftover shells and heads). A big one gets crunched up chicken
carcasses, one gets pork bones, and another gets beef bones.

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!

"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

Dimitri

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!

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

In article >,
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.
>
> Welcome to the World of real cooking!
>
> nb

Thanks. <g>
--
Peace! Om

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

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

In article >, "cshenk" >
wrote:

> "Omelet" wrote
>
> > 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.
>
> That is how it is done. Those of us with an extra chest freezer, just tuck
> a baggie that grows with such, in there. Once you have enough, make soup!
>
> > 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.
>
> Onions skins and the root bit I bet were in there. It was many years ago,
> but a friend who's flipena was at my house when I peeled one and asked for
> the peelings. I asked her why and have saved them since. She taught me
> many other things to save as time went on. Eddo peelings was a big one
> (small taro in english, forgot her name for them) and lotus root peels.

Sounds 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...
>
> Quite true!
>
> > 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.
>
> Hehe my method is a few bags in one of the bins in the chest freezer. They
> get added to. One has onion skins and the root bit (all types mixed as I
> use red, white, yellow etc). Another has 'root vegetable peels' like yams,
> potatoes, daikon. (eddo is separated as it's flavor is unique and doesnt
> match everything, also it's not used just for stock here but a dish of it's
> own). Another gets seafood shells (normally shrimp shells-heads-tails but
> itty bitty local blue crab legs etc land in there too and when I get'em,
> crawdad leftover shells and heads). A big one gets crunched up chicken
> carcasses, one gets pork bones, and another gets beef bones.
>
> 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!

It does! And it saves time and electricity costs. :-)
--
Peace! Om

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

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

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.

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

When it is time to make stock I add other stuff, but you can't beat
the base of what some people throw away.

And only then do the drained remains go to the compost.

I'm trying to love you Sheldon, but salt cubes from Wylers or Knorr?!
Boil a chicken, man.

bulka

"Sheldon" wrote

>> Welcome to the World of real cooking! ?

>Bullshit... welcome to the world of cheap ******* shit eater.

The only sick person here is you. There;s nothing wrong with freezing
various peelings off perfectly healthy veggies and stocking those up for
stock use.

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. ;-) Butt
out! You'se have NO CLUE!!!
--
Peace! Om

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

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

In article >,
"Dimitri" > wrote:

> 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

<lol> I recall that concept!

I'll just keep it frozen to keep it safe thank you!
--
Peace! Om

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

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

In article >,
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!

I was expecting that response from him. He's a real soup snob.

>
> 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

He needs some xanax. <g>

He also needs to try "rock soup" sometime!
--
Peace! Om

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

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

In article
>,
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.
>
> Always have a bag in the freezer for onion skins, chicken backs, bones
> or skins of other misc flora or fauna.
>
> When it is time to make stock I add other stuff, but you can't beat
> the base of what some people throw away.
>
> And only then do the drained remains go to the compost.
>
> I'm trying to love you Sheldon, but salt cubes from Wylers or Knorr?!
> Boil a chicken, man.
>
> bulka

He boils _whole_ chickens for stock! What a waste. Scraps are beneath
his dignity.
--
Peace! Om

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

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

In article >, "cshenk" >
wrote:

> "Sheldon" wrote
>
> >> Welcome to the World of real cooking! ?
>
> >Bullshit... welcome to the world of cheap ******* shit eater.
>
> The only sick person here is you. There;s nothing wrong with freezing
> various peelings off perfectly healthy veggies and stocking those up for
> stock use.

He seems to have no clu' about the concept of "stock".
--
Peace! Om

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

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

"Omelet" wrote
"cshenk" wrote:

>> Onions skins and the root bit I bet were in there. It was many years
>> ago,
>> but a friend who's flipena was at my house when I peeled one and asked
>> for
>> the peelings. I asked her why and have saved them since. She taught me
>> many other things to save as time went on. Eddo peelings was a big one
>> (small taro in english, forgot her name for them) and lotus root peels.
>
> Sounds good!

It is! I find the most useful ones are the onion skins and the bottoms
where the roots were, and the eddo peelings. The eddo goes in as is, the
onions skins and such in a wetted coffee filter tied closed (partly sewn
really) with unbleached cheap thread.

Works for me unless making french onion soup where you just let'em loose and
strain them out.

>> I crockpot all mine. Thats ok, a pressure cooker works too I am told!
>
> It does! And it saves time and electricity costs. :-)

Humm, pressure cooker does save over stove top, but not over crockpot <g>.
Also you get a much deeper flavor from long time crockpot of stock, than in
a pressure cooker. The pressure cooker 'works' but not the same as a 24
hour crockpot run. Granted some things arent suitable to a crockpot, but
stock isnt one of them.

Dinner tonight was delish. 2 pork loin cuts (about 1 inch thick is how we
cut them) and carmelized onions with side dishes of rice and steamed bok
choy. One of my 5 min wonders (grin).

Don made the rice earlier so it was ready on the warmer setting of the rice
maker. Started water boiling in the steamer then chopped onions. Tossed
onions in pan with olive oil and a little butter. Added bok choy to
steamer. As onions got caremlized (wanna say al happy!) I took out the pork
loins and added a mashed garlic clove and some bannana sauce (Jufran, hot).
Moved the onions off to a side dish and cooked the pork on one side one
minute with the garlic then the sauce, then turned the pan off and turned
them over and left'em there 3 mins or so. By the time the plates were
loaded, the pork loin was perfect.

Ok, maybe 8 mins (grin).

"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).

"cshenk" > wrote in message
...
> Humm, pressure cooker does save over stove top, but not over crockpot <g>.
> Also you get a much deeper flavor from long time crockpot of stock, than
> in a pressure cooker. The pressure cooker 'works' but not the same as a
> 24 hour crockpot run. Granted some things arent suitable to a crockpot,
> but stock isnt one of them.

Here's a vote for pressure cookers when making stocks:
http://www.guardian.co.uk/lifeandsty...rink.shopping1

In article >, "cshenk" >
wrote:

> "Omelet" wrote
> "cshenk" wrote:
>
> >> Onions skins and the root bit I bet were in there. It was many years
> >> ago,
> >> but a friend who's flipena was at my house when I peeled one and asked
> >> for
> >> the peelings. I asked her why and have saved them since. She taught me
> >> many other things to save as time went on. Eddo peelings was a big one
> >> (small taro in english, forgot her name for them) and lotus root peels.
> >
> > Sounds good!
>
> It is! I find the most useful ones are the onion skins and the bottoms
> where the roots were, and the eddo peelings. The eddo goes in as is, the
> onions skins and such in a wetted coffee filter tied closed (partly sewn
> really) with unbleached cheap thread.

I'm thinking I need to purchase or sew a few small muslin bags.
>
> Works for me unless making french onion soup where you just let'em loose and
> strain them out.

Ok, I don't add peels to my french onion soup! The stock I make might
be made that way.

>
> >> I crockpot all mine. Thats ok, a pressure cooker works too I am told!
> >
> > It does! And it saves time and electricity costs. :-)
>
> Humm, pressure cooker does save over stove top, but not over crockpot <g>.
> Also you get a much deeper flavor from long time crockpot of stock, than in
> a pressure cooker. The pressure cooker 'works' but not the same as a 24
> hour crockpot run. Granted some things arent suitable to a crockpot, but
> stock isnt one of them.

The increased heat and pressure cooks in more flavor than you might
think. ;-)

>
> Dinner tonight was delish. 2 pork loin cuts (about 1 inch thick is how we
> cut them) and carmelized onions with side dishes of rice and steamed bok
> choy. One of my 5 min wonders (grin).
>
> Don made the rice earlier so it was ready on the warmer setting of the rice
> maker. Started water boiling in the steamer then chopped onions. Tossed
> onions in pan with olive oil and a little butter. Added bok choy to
> steamer. As onions got caremlized (wanna say al happy!) I took out the pork
> loins and added a mashed garlic clove and some bannana sauce (Jufran, hot).
> Moved the onions off to a side dish and cooked the pork on one side one
> minute with the garlic then the sauce, then turned the pan off and turned
> them over and left'em there 3 mins or so. By the time the plates were
> loaded, the pork loin was perfect.
>
> Ok, maybe 8 mins (grin).

Where's mine? :-)

The other advantage to a pressure cooker for soups and stocks is food
safety. Since it sterilizes the food, you can let it cool on the
stovetop for several hours past that safety window where the temperature
can be conducive to allowing critters to reproduce and cause food
poisoning. PC's eliminate that issue as long as you LEAVE them sealed
up including the weight while they cool.

I've left stuff in them to cool for up to 24 hours and never had an
issue. They are just plain bloody convenient!
--
Peace! Om

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

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

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!
--
Peace! Om

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

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

In article > ,
"Michael" > wrote:

> Here's a vote for pressure cookers when making stocks:
> http://www.guardian.co.uk/lifeandsty...rink.shopping1

Hey thanks for that! :-) I know my stocks made in mine are plenty
flavorful... and I feel safer using it too. See my last post before this
one.
--
Peace! Om

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

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

"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.

Sheldon wrote:
> 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!

Actually, in high falutin' restaurants, it's normal practice
(and damned hard work) to trim the veg that are going to
be served on a plate very closely, and indeed to effectively
remove "good" parts purely for cosmetic reasons, or to make
sure that all the served pieces are the same size (which also
means they cook perfectly uniformly).

The trimmings from this process are not "garbage", or slimey,
but are cheap (effectively free), and are a fine candidate
for the stock pot.

BugBear

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

In article >,
bugbear > wrote:

> Actually, in high falutin' restaurants, it's normal practice
> (and damned hard work) to trim the veg that are going to
> be served on a plate very closely, and indeed to effectively
> remove "good" parts purely for cosmetic reasons, or to make
> sure that all the served pieces are the same size (which also
> means they cook perfectly uniformly).
>
> The trimmings from this process are not "garbage", or slimey,
> but are cheap (effectively free), and are a fine candidate
> for the stock pot.
>
> BugBear

Exactly why I brought up the subject. I'm finding that the "trims" we
normally toss are a LOT richer in flavor.

And they are not "slimy and rotten". I freeze the bits.

Snob value may vary. <g>
--
Peace! Om

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

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