"squirtz" > wrote in message
...
> On Fri, 22 Oct 2010 08:10:36 +0100, Ophelia wrote:
>
>> "squirtz" > wrote in message
>> ...
>>> On Thu, 21 Oct 2010 20:48:04 -0700, isw wrote:
>>>
>>>> In article >,
>>>> "Ophelia" > wrote:
>>>>
>>>>> "isw" > wrote in message
>>>>> ]...
>>>>>> In article >,
>>>>>> Sqwertz > wrote:
>>>>>>
>>>>>>> On Tue, 19 Oct 2010 17:20:53 +0200, Michael Kuettner wrote:
>>>>>>>
>>>>>>> > Just buy some dried mushrooms und grind them finely.
>>>>>>> > Keep in a glass jar with screw-top.
>>>>>>> > If you need the base, add boiling water to one (or more)
>>>>>>> > spoonful(s).
>>>>>>>
>>>>>>> I have several pulverized dried mushroom shakers but every hot
>>>>>>> liquid
>>>>>>> I add them to comes out slimey.
>>>>>>
>>>>>> Hence the attraction of mushroom base.
>>>>>
>>>>> Is that not what Steve is talking about?
>>>>
>>>> I don't think "several pulverized dried mushroom shakers" is very close
>>>> to "mushroom base; YMMV.
>>>
>>> Just add salt and 3 forms of hidden MSG, a dash of natural and
>>> artificial favors... and that's it!
>>
>> So, if you don't like using it the way isw does... how do you use yours?
>
> Other way around. I was telling Isaac I will try his base
> suggestion because I _don't_ like what I use now.

OK) Thanks
--
--
https://www.shop.helpforheroes.org.uk/

On Fri, 22 Oct 2010 11:54:52 -0500, Omelet >
wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> On Fri, 22 Oct 2010 07:22:06 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > "Ophelia" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >> > In article >,
>> >> > "Ophelia" > wrote:
>> >> >
>> >> >> "Omelet" > wrote in message
>> >> >> news >> >> >>
>> >> >> > Tomato soup is really easy to make out of canned tomato paste?
>> >> >>
>> >> >> Is it? Recipe please?
>> >> >>
>> >> >> --
>> >> >
>> >> > Canned tomato paste, dilute with either beef or chicken stock to desired
>> >> > texture. No exact measurements as some people like it thicker or thinner.
>> >> > Add cubed or crushed canned or fresh tomatoes and a little lemon or lime
>> >> > zest.
>> >> >
>> >> > You can add some heavy cream to taste if you want cream of tomato soup.
>> >> > :-) Or some non-dairy powdered creamer if you are trying to keep the
>> >> > fat and calories down.
>> >>
>> >> Thanks, that sounds a bit better. I might give that a try.
>> >> --
>> >
>> >Cheers! I hope it works out for you. :-)
>>
>> Much better to dilute the tomato paste with vodka. :-/
>
><snicker> Add some tobasco and serve with celery sticks...
>
>For that tho', I use low sodium V-8.
>
>Actually, hot V-8 juice is delicious.

I like Clamato with horseradish... a Caeser.

Brooklyn1 wrote on Fri, 22 Oct 2010 14:30:30 -0400:

>> In article >,
>> Brooklyn1 <Gravesend1> wrote:
>>
>>> On Fri, 22 Oct 2010 07:22:06 -0500, Omelet >
>>> wrote:
>>>
>> >> In article >,
>> >> "Ophelia" > wrote:
>> >>
>> >>> "Omelet" > wrote in message
>> >>> news >> >> >> In article >,
>> >> >> "Ophelia" > wrote:
>> >> >>
>> >> >>> "Omelet" > wrote in message
>> >> >>> news >> >> >>>
>> >> >> >> Tomato soup is really easy to make out of canned
>> >> >> >> tomato paste?
>> >> >>>
>> >> >>> Is it? Recipe please?
>> >> >>>
>> >> >>> --
>> >> >>
>> >> >> Canned tomato paste, dilute with either beef or chicken
>> >> >> stock to desired texture. No exact measurements as some
>> >> >> people like it thicker or thinner. Add cubed or crushed
>> >> >> canned or fresh tomatoes and a little lemon or
>> >> >> lime zest.
>> >> >>
>> >> >> You can add some heavy cream to taste if you want cream
>> >> >> of tomato soup. :-) Or some non-dairy powdered creamer
>> >> >> if you are trying to keep the fat and calories down.
>> >>>
>> >>> Thanks, that sounds a bit better. I might give that a
>> >>> try. --
>> >>
>> >> Cheers! I hope it works out for you. :-)
>>>
>>> Much better to dilute the tomato paste with vodka. :-/
>>
>> <snicker> Add some tobasco and serve with celery sticks...
>>
>> For that tho', I use low sodium V-8.
>>
>> Actually, hot V-8 juice is delicious.

>I like Clamato with horseradish... a Caeser.

I don't like any of Clamato, V-8 or tomato juice without the addition of
some form of spiciness. Worcestershire sauce, horse radish, Sriracha or
Tabasco much improve any of the bland things even in a Bloody Mary.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Fri, 22 Oct 2010 18:33:25 GMT, Wayne Boatwright
> wrote:

> I bought it from the site I posted. Spice Islands used to have
> powdered mushrooms but I believe it was discontinued.

OK, thanks. Postage and handling need to be added to the price then.

--

Never trust a dog to watch your food.

Jean B. > wrote:

> Explanation: I have a lot of new shelving at the new house and am
> trying to shelve books in their categories, so I can figure out
> how much room I need to allow to splice them in o my main
> collection. I quickly ran out of room on my unlogged books even
> though I have only gone through a tiny fraction of them, so I
> decided to start listing some to get them onto the somewhat less
> clogged shelves for those books.

Ha! I hope you have enough space - on any shelves - to fit them all
somehow!

Victor

In article >,
"Ophelia" > wrote:

> "isw" > wrote in message
> ]...
> > In article >,
> > "Ophelia" > wrote:
> >
> >> "isw" > wrote in message
> >> ]...
> >> > In article >,
> >> > Sqwertz > wrote:
> >> >
> >> >> On Tue, 19 Oct 2010 17:20:53 +0200, Michael Kuettner wrote:
> >> >>
> >> >> > Just buy some dried mushrooms und grind them finely.
> >> >> > Keep in a glass jar with screw-top.
> >> >> > If you need the base, add boiling water to one (or more)
> >> >> > spoonful(s).
> >> >>
> >> >> I have several pulverized dried mushroom shakers but every hot liquid
> >> >> I add them to comes out slimey.
> >> >
> >> > Hence the attraction of mushroom base.
> >>
> >> Is that not what Steve is talking about?
> >
> > I don't think "several pulverized dried mushroom shakers" is very close
> > to "mushroom base; YMMV.
>
> I am sure it does but that wasn't the question I have never even seen or
> heard of that. I wondered if it were indeed, dried mushrooms. Explain how
> you use your 'mushroom base' please? I have a dehydrator and can dry my own
> and it would be useful to know how you use it.

Mushroom base is to mushrooms as meat base (chicken, beef, turkey, ...)
is to the meat; a concentrated essence. In the case of decent meat
bases, the first ingredient is always the meat, and for mushroom base,
it would be the same. The list on the jar I happen to have right now is
mushrooms, salt, hydrolyzed soy protein, corn syrup solids, sugar,
cultured whey, dried onion and garlic, and some other minor items. Also
like meat bases, it's a thick paste that you have to dig out with a
spoon.

Here's how I would typically use it (and/or beef base): after
pan-searing steaks, I toss in a chopped shallot for a couple of minutes,
and then deglaze the pan with a bit of liquid (might be wine, or brandy,
or a bit of stock. While the stock is reducing, I'll add a teaspoon or
so of beef or mushroom base (or maybe some of each), and then cook down
to a glaze.

Or if I was doing some sort of beef and mushroom stew, and it tasted a
bit "anemic", I'd add a bit of the base to strengthen the flavor a bit.

In any case, and whatever type of base, it dissolves quickly and
completely in hot liquid, and I've never noticed any sort of odd flavor
or texture. All the bases are salty, though, so you do have to be
careful about other sources of salt when you cook with them.

One of my favorite bases, and one I've not been able to find for a
while, is "Au Jus" base; it makes the best dip for French Dip sandwiches
I've ever had. I've tried several brands in packets and little plastic
jugs that I find at the local market, and they're pretty wimpy by
comparison. The stuff I like is black, and tarry, and so thick you have
to be careful or you'll bend the spoon you're trying to get it out with.

From time to time, I've had jars of mushroom powder, and it just doesn't
behave or taste the same as the base does; I'm not sure they're very
close to interchangeable.

Isaac

In article >,
sf > wrote:

> On Thu, 21 Oct 2010 20:48:04 -0700, isw > wrote:
> >
> > I don't think "several pulverized dried mushroom shakers" is very close
> > to "mushroom base; YMMV.
> >
> I can't recall seeing either product. Where are they sold?

The bases (meat or mushroom) might be available at a good supermarket;
if not, check your local restaurant supply store. Professional chefs use
bases, but almost never bouillons.

Isaac

On Fri, 22 Oct 2010 20:33:24 -0700, isw > wrote:

> The list on the jar I happen to have right now is
> mushrooms, salt, hydrolyzed soy protein, corn syrup solids, sugar,
> cultured whey, dried onion and garlic, and some other minor items. Also
> like meat bases, it's a thick paste that you have to dig out with a
> spoon.

OK, now I understand what you're talking about. Better Than Bouillon
is an example... and I don't like it. Anything with salt as the
second ingredient doesn't get my vote.

--

Never trust a dog to watch your food.

"isw" > wrote in message
]...
> Mushroom base is to mushrooms as meat base (chicken, beef, turkey, ...)
> is to the meat; a concentrated essence. In the case of decent meat
> bases, the first ingredient is always the meat, and for mushroom base,
> it would be the same. The list on the jar I happen to have right now is
> mushrooms, salt, hydrolyzed soy protein, corn syrup solids, sugar,
> cultured whey, dried onion and garlic, and some other minor items. Also
> like meat bases, it's a thick paste that you have to dig out with a
> spoon.

Ahhh I don't think I can make that with what I have.


> Here's how I would typically use it (and/or beef base): after
> pan-searing steaks, I toss in a chopped shallot for a couple of minutes,
> and then deglaze the pan with a bit of liquid (might be wine, or brandy,
> or a bit of stock. While the stock is reducing, I'll add a teaspoon or
> so of beef or mushroom base (or maybe some of each), and then cook down
> to a glaze.
>
> Or if I was doing some sort of beef and mushroom stew, and it tasted a
> bit "anemic", I'd add a bit of the base to strengthen the flavor a bit.
>
> In any case, and whatever type of base, it dissolves quickly and
> completely in hot liquid, and I've never noticed any sort of odd flavor
> or texture. All the bases are salty, though, so you do have to be
> careful about other sources of salt when you cook with them.
>
> One of my favorite bases, and one I've not been able to find for a
> while, is "Au Jus" base; it makes the best dip for French Dip sandwiches
> I've ever had. I've tried several brands in packets and little plastic
> jugs that I find at the local market, and they're pretty wimpy by
> comparison. The stuff I like is black, and tarry, and so thick you have
> to be careful or you'll bend the spoon you're trying to get it out with.

In another lifetime I used to make my own au jus but it was a long process.
I suppose it would be easier now with the slow cooker.


> From time to time, I've had jars of mushroom powder, and it just doesn't
> behave or taste the same as the base does; I'm not sure they're very
> close to interchangeable.

Thank you very much for the above!!

A few months ago I had access to a lot of free mushrooms. I diced them,
fried them down in butter with onions, bagged them up and froze them. I
have
been using them as a base for soup! After reading about the dried
mushrooms, I
have take the remainder from the freezer and I will dry them as described.
Wish me luck

ps having taken note of your comments about how the base can differ.. I have
replaced most of my mushroom stuff and will test in on a small amount!

I am not sure I can make your 'base' but I will still try out my own powder
mixture. It sounds like it might be good for flavour.

Thanks again!

--
--
https://www.shop.helpforheroes.org.uk/

Victor Sack wrote:
> Jean B. > wrote:
>
>> Explanation: I have a lot of new shelving at the new house and am
>> trying to shelve books in their categories, so I can figure out
>> how much room I need to allow to splice them in to my main
>> collection. I quickly ran out of room for my unlogged books even
>> though I have only gone through a tiny fraction of them, so I
>> decided to start listing some to get them onto the somewhat less
>> clogged shelves for those books.
>
> Ha! I hope you have enough space - on any shelves - to fit them all
> somehow!
>
> Victor

I seem also to be feeble-minded... looking back on this thread.
Now I doubt I will get to anything ere I get back from Japan....

--
Jean B.

Victor wrote on Mon, 18 Oct 2010 23:59:31 +0200:

> [of Scotch Broth]

>> Please elaborate. When I made it, it was a pretty laborious
>> project.

> I wonder about the laborious part. Could you post your
> version?

> The versions I know are not all that laborious, the only chore
> being chopping up some vegetables. Here is one example, tried
> 'n' true, (re)posted last month.

On Feb 16 2008, Chris Law posted a Chicken Scotch Broth that was quite
good even if it is almost Cock-a-Leekie. I'll post it if anyone is
interested.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Hi Kent,

I sometimes have canned tomato soup and I use milk. Adding dried basil is a good way to change it up. I also add bleu cheese. Opening a can of condensed soup may not be a culinary art but it sure tastes good on a cold winter's day.

"Jean B." wrote:
>
> Victor Sack wrote:
> > Jean B. > wrote:
> >
> >> BTW, Victor, I have been thinking of you recently because I have
> >> gotten several Hungarian cookbooks that actually emanate from
> >> Hungary.
> >
> > Ah, that is interesting! Which cookbooks? Have you already noticed any
> > interesting recipes?
> > Are any of the books by Ilona Horváth, Elek Magyar or József Venesz?
> >
> > Victor
>
> Here are the three I sent to myself here (at the old house). The
> "Mrs. Beeton" one and perhaps others published in Poland have not
> yet been sent.
>
> The Art of Polish Cooking. Alina Zeran'ska. Garden City, NY:
> Doubleday & Company, Inc., 1968. HC, 366 pp. No dj.

I've got that one. Nice book.
>
> Polish Cookbook. Zofia Czerny. Christina Ce;kalska and May
> Miller, trans. Warsaw: Pan'stwowe Wydawnictwo Ekonomiczne, 1975.
> HC, 496 pp. Rev ed; 1st ed publ in 1961.
> This book seems to be pretty definitive. I do wish more of the
> recipes included their Polish names.

Don't have that one.

>
> Treasured Polish Recipes for Americans. Marie Sokolowski and
> Irene Jasinski, eds. Minneapolis: Polanie Publishing Company,
> 1969. HC,169 pp. 1st ed. = 1948; this is 12th ptg. <-- "for
> Americans" is not a good sign....
>
> --
> Jean B.

Wouldn't buy that one

Fortunately I have a couple of Polish friends who help me out with
recipes from time to time. Neither of them are especially great cooks,
but they do know how things should taste

In article >,
sf > wrote:

> On Fri, 22 Oct 2010 20:33:24 -0700, isw > wrote:
>
> > The list on the jar I happen to have right now is
> > mushrooms, salt, hydrolyzed soy protein, corn syrup solids, sugar,
> > cultured whey, dried onion and garlic, and some other minor items. Also
> > like meat bases, it's a thick paste that you have to dig out with a
> > spoon.
>
> OK, now I understand what you're talking about. Better Than Bouillon
> is an example... and I don't like it. Anything with salt as the
> second ingredient doesn't get my vote.

Salty, yes -- and partly because it's used as as preservative. But for
(good quality) bases, the first ingredient is always the type of meat
the base is made from; that is rarely true with bouillon.

Also, unless you habitually add *no* salt to your dishes, the amount
added by a good base is not more than you would have added in the
process of properly seasoning the dish anyway.

And just a comment: while the bases I'm familiar with are pretty salty,
the fact that salt is the second ingredient says absolutely nothing
about its percentage of the content, just that there's less of it than
the meat -- it could be quite low.

Isaac

On Sat, 23 Oct 2010 20:50:36 -0700, isw > wrote:

> And just a comment: while the bases I'm familiar with are pretty salty,
> the fact that salt is the second ingredient says absolutely nothing
> about its percentage of the content, just that there's less of it than
> the meat -- it could be quite low.

The problem is - when it's extended or diluted enough to make the salt
anywhere near palatable... the meat flavor virtually disappears, so
that's too much salt for me.

--

Never trust a dog to watch your food.

On 10/24/2010 3:00 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On Sat, 23 Oct 2010 20:50:36 -0700, > wrote:
>>
>>> And just a comment: while the bases I'm familiar with are pretty salty,
>>> the fact that salt is the second ingredient says absolutely nothing
>>> about its percentage of the content, just that there's less of it than
>>> the meat -- it could be quite low.
>>
>> The problem is - when it's extended or diluted enough to make the salt
>> anywhere near palatable... the meat flavor virtually disappears, so
>> that's too much salt for me.
>
> sf, have you tried making a bone stock yet?
> Pressure cookers are worth their weight in gold for those, but DO use
> plenty of miripoix/aromatics or your house will stink to high heaven.
>
> Mom made that mistake more than once with chicken scraps. Almost turned
> me off ever doing it myself 'cause the smell turned me off.
>
> I've never made that mistake as I learned from hers.<g>
> I make sure that my bone or scrap stocks always smells as good from
> start to finished product. (By "scraps" I mean stuff like chicken wing
> tips and back bones removed from hindquarters, stuff with plenty of meat
> on them. I've also used smoked bones from BBQ'd ribs.)
>
> Even using shrimp shells and heads, the stock making smells good. ;-d
>
> Home made stock is freezable in many ways, including ice cube trays if
> you want to use just a small amount for sauces etc.
>
> My aromatics include the usual. Fresh chopped onion, garlic, celery,
> carrots, grated dried lemon peel and a small amount of either white or
> black pepper. And if I want an ethnic flavoring to the final product,
> various fresh or dried herbs/spices. Basil, thyme, rosemary, fenugreek,
> etc.

I'll have to try the lemon peel. That sounds great for a chicken stock.
I like to add a bay leaf or two to my stocks, especially the turkey
stock that I use to make gravy.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Omelet wrote:
>
> Home made stock is freezable in many ways, including ice cube trays if
> you want to use just a small amount for sauces etc.

Except that stock doesn't set up hard in the freezer.
It doesn't easily release from flexible ice cube trays.
It just sort of deforms. It's not hard like water ice.

On Sun, 24 Oct 2010 15:00:03 -0500, Omelet >
wrote:

> sf, have you tried making a bone stock yet?

Of course, Om. Silly you!

> Pressure cookers are worth their weight in gold for those, but DO use
> plenty of miripoix/aromatics or your house will stink to high heaven.

Pressure cookers are fine if you don't have much time, but I prefer
making stock the old fashioned way.
>
> Mom made that mistake more than once with chicken scraps. Almost turned
> me off ever doing it myself 'cause the smell turned me off.
>
> I've never made that mistake as I learned from hers.<g>
> I make sure that my bone or scrap stocks always smells as good from
> start to finished product. (By "scraps" I mean stuff like chicken wing
> tips and back bones removed from hindquarters, stuff with plenty of meat
> on them. I've also used smoked bones from BBQ'd ribs.)

I know. I had a gallon bag of bones saved up, so I'm in the middle of
making stock right now. It's a cold rainy day and making stock is the
perfect way to warm up the house. Focaccia and dinner rolls are on
the docket for later.
>
> Even using shrimp shells and heads, the stock making smells good. ;-d

I only use shells when I want "lobster" stock for a specific seafood
dish.
>
> Home made stock is freezable in many ways, including ice cube trays if
> you want to use just a small amount for sauces etc.

You're preaching to the choir, but I don't have unlimited freezer
space so I just use my microwave when I want a small amount.
>
> My aromatics include the usual. Fresh chopped onion, garlic, celery,
> carrots, grated dried lemon peel and a small amount of either white or
> black pepper. And if I want an ethnic flavoring to the final product,
> various fresh or dried herbs/spices. Basil, thyme, rosemary, fenugreek,
> etc.

I don't use anything beyond a mirepoix which includes tomato (for
extra richness). Things like garlic, lemon and herbs come later in
whatever I'm using the stock for.

My "crap" quality stockpot has lasted me for years and does what I
want it to do: make stock. Roast bones for 60 minutes until brown,
roast mire poix vegetables for 30 minutes. Here's the stock after an
hour or so on the stove. http://oi55.tinypic.com/1hnvq.jpg

--

Never trust a dog to watch your food.

James Silverton > wrote:

> On Feb 16 2008, Chris Law posted a Chicken Scotch Broth that was quite
> good even if it is almost Cock-a-Leekie. I'll post it if anyone is
> interested.

Sure, please post it.

Meanwhile here is another Chicken Scotch Broth recipe by Lindsey Bareham
- and it even contains leeks. It looks very nice and I am going to cook
it one of these days.

<http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article5246964.ece>

Victor

Victor wrote on Sun, 24 Oct 2010 23:48:16 +0200:

>> On Feb 16 2008, Chris Law posted a Chicken Scotch Broth that
>> was quite good even if it is almost Cock-a-Leekie. I'll post
>> it if anyone is interested.

> Sure, please post it.

> Meanwhile here is another Chicken Scotch Broth recipe by
> Lindsey Bareham - and it even contains leeks. It looks very
> nice and I am going to cook it one of these days.

> <http://www.timesonline.co.uk/tol/lif.../food_and_drin
> k/recipes/article5246964.ece>
Scotch Broth
(Vegetable And Chicken: Almost Cockaleekie)

Feb 16 2008 Chris Law

Total Time To Cook: 2hrs

SERVES SIX-EIGHT

1 chicken carcass
6 pints water
1 large white onion
2 large carrots
1 leek
2 sticks celery
1 small turnip
150g Pearl barley (2 cups)
2 chicken breasts
Fresh parsley
Salt and pepper

If you were to put in 4 leeks (white and light green parts) sliced, it
would be Cockaleekie

Place the chicken carcass in a large enough pan and cover with cold
water.
Place on a high heat and bring to the boil.

Once boiling, turn down the heat and allow to simmer.
Place the barley in a bowl or container and soak in cold water. If you
can, do this a couple of hours in advance.

Meanwhile, peel and chop the onion, the carrots, the celery and the
turnip into small even sized pieces no bigger than 1 cm across. In a
large pan, fry these gently in a little oil until they start to soften.
By now, the chicken stock should have been simmering for about an hour.

Add the chicken breasts to the stockpot and cook for 10 minutes.
Drain the chicken stock into the pan of vegetables and discard the
bones. Remember to keep the cooked chicken breasts for later use.

Rinse the soaked barley a few times in cold water before adding to the
broth.
Bring to the boil before turning down the heat to a gentle simmer. Allow
the soup to cook for a further 45 minutes or until the vegetables and
barley are cooked through.

Cut the leeks into small pieces and wash under cold water to remove any
dirt. Add these to the soup.

The reason I add these a bit later on is so the leeks retain that fresh,
bright green tone, giving the broth a much more vibrant colour.
Chop some fresh parsley and add that also. I prefer to use curly leaf
parsley for this recipe as it has a stronger, fresher flavour than the
flat leaf variety.
Using your fingers, shred the cooked chicken breasts into small pieces
and add to the pan.
Some people prefer to strip the carcass of all the excess meat, although
I find that this can be very messy and time consuming.
Add a little salt and plenty of freshly ground black pepper.

Serve immediately in warm bowls with some freshly baked crusty bread and
butter.

Just as good as your granny's!



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 10/24/2010 4:13 PM, Omelet wrote:
> In raweb.com>,
> Janet > wrote:
>
>>> Home made stock is freezable in many ways, including ice cube trays if
>>> you want to use just a small amount for sauces etc.
>>>
>>> My aromatics include the usual. Fresh chopped onion, garlic, celery,
>>> carrots, grated dried lemon peel and a small amount of either white or
>>> black pepper. And if I want an ethnic flavoring to the final product,
>>> various fresh or dried herbs/spices. Basil, thyme, rosemary, fenugreek,
>>> etc.
>>
>> I'll have to try the lemon peel. That sounds great for a chicken stock.
>> I like to add a bay leaf or two to my stocks, especially the turkey
>> stock that I use to make gravy.
>>
>> --
>> Janet Wilder
>
> Dried lemon peel (or probably fresh, but I've not tried that) tends to
> "brighten" many a recipe. :-) At least IME. Lime adds it's own delights
> and I've been increasing it's use. They are cheaper too. I'm still
> playing with lime. Orange as well.
> I've mostly just used Lemon. Orange is good over Salmon and trout.
>
> There is an Iranian woman at work that encouraged me to explore the
> delights of lime. Even my 8 year old Nephew loves it, or so I discovered
> last weekend when he asked for lime slices so he could squeeze it over
> some BBQ'd pork chop I served him. He ate it all too! :-) He saw the
> limes I had stashed in the 'frige.<g>
>
> Seems he has this passion for lime...


Those mesh bags of Key limes are so cheap here that I always have some.
You are right, a little squeeze will brighten up all kinds of things.

> I've tried Bay leaf a couple of times and understand it's kind of a
> standard ingredient, but what, to you, does it add please?

That's a really hard question. Taste is so subjective. I don't know
exactly what it adds, but the first time I used it, I discerned a very
subtle difference in the flavor of the stock that I liked so I kept on
using it.

I use it for stock only. If I'm making chicken soup, I don't.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 24 Oct 2010 17:30:41 -0500, Janet Wilder
> wrote:

> On 10/24/2010 4:13 PM, Omelet wrote:
> > In raweb.com>,
> > Janet > wrote:
> >
> >>> Home made stock is freezable in many ways, including ice cube trays if
> >>> you want to use just a small amount for sauces etc.
> >>>
> >>> My aromatics include the usual. Fresh chopped onion, garlic, celery,
> >>> carrots, grated dried lemon peel and a small amount of either white or
> >>> black pepper. And if I want an ethnic flavoring to the final product,
> >>> various fresh or dried herbs/spices. Basil, thyme, rosemary, fenugreek,
> >>> etc.
> >>
> >> I'll have to try the lemon peel. That sounds great for a chicken stock.
> >> I like to add a bay leaf or two to my stocks, especially the turkey
> >> stock that I use to make gravy.
> >>
> >> --
> >> Janet Wilder
> >
> > Dried lemon peel (or probably fresh, but I've not tried that) tends to
> > "brighten" many a recipe. :-) At least IME. Lime adds it's own delights
> > and I've been increasing it's use. They are cheaper too. I'm still
> > playing with lime. Orange as well.
> > I've mostly just used Lemon. Orange is good over Salmon and trout.
> >
> > There is an Iranian woman at work that encouraged me to explore the
> > delights of lime. Even my 8 year old Nephew loves it, or so I discovered
> > last weekend when he asked for lime slices so he could squeeze it over
> > some BBQ'd pork chop I served him. He ate it all too! :-) He saw the
> > limes I had stashed in the 'frige.<g>
> >
> > Seems he has this passion for lime...
>
>
> Those mesh bags of Key limes are so cheap here that I always have some.
> You are right, a little squeeze will brighten up all kinds of things.
>
> > I've tried Bay leaf a couple of times and understand it's kind of a
> > standard ingredient, but what, to you, does it add please?
>
> That's a really hard question. Taste is so subjective. I don't know
> exactly what it adds, but the first time I used it, I discerned a very
> subtle difference in the flavor of the stock that I liked so I kept on
> using it.
>
> I use it for stock only. If I'm making chicken soup, I don't.

I made stock today and then I made stu's butternut squash soup using
the stock... at least it started off as stu's recipe. I added bay to
the stock as per your conversation with Om and a "squirt" of lemon
juice to the soup later. I also chopped up some fresh rosemary and
put it in when I started cooking the squash in the stock.

I used a bit too much stock for the amount of squash and thought I
wouldn't like the soup because it was too thin, but it was excellent.

--

Never trust a dog to watch your food.

"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
>> On Sat, 23 Oct 2010 20:50:36 -0700, isw > wrote:
>>
>> > And just a comment: while the bases I'm familiar with are pretty salty,
>> > the fact that salt is the second ingredient says absolutely nothing
>> > about its percentage of the content, just that there's less of it than
>> > the meat -- it could be quite low.
>>
>> The problem is - when it's extended or diluted enough to make the salt
>> anywhere near palatable... the meat flavor virtually disappears, so
>> that's too much salt for me.
>
> sf, have you tried making a bone stock yet?
> Pressure cookers are worth their weight in gold for those, but DO use
> plenty of miripoix/aromatics or your house will stink to high heaven.
>
> Mom made that mistake more than once with chicken scraps. Almost turned
> me off ever doing it myself 'cause the smell turned me off.
>
> I've never made that mistake as I learned from hers.<g>
> I make sure that my bone or scrap stocks always smells as good from
> start to finished product. (By "scraps" I mean stuff like chicken wing
> tips and back bones removed from hindquarters, stuff with plenty of meat
> on them. I've also used smoked bones from BBQ'd ribs.)
>
> Even using shrimp shells and heads, the stock making smells good. ;-d
>
> Home made stock is freezable in many ways, including ice cube trays if
> you want to use just a small amount for sauces etc.
>
> My aromatics include the usual. Fresh chopped onion, garlic, celery,
> carrots, grated dried lemon peel and a small amount of either white or
> black pepper. And if I want an ethnic flavoring to the final product,
> various fresh or dried herbs/spices. Basil, thyme, rosemary, fenugreek,
> etc.

I always roast bones before making them into stock and I don't get a bad
smell.
--
--
https://www.shop.helpforheroes.org.uk/

Home made bullion? You must be one of those alchemists.

--Bryan

Bwrrrryan > wrote:
>
>Home made bullion? You must be one of those alchemists.
>
>--Bwrrrryan

Better than a flaming faggot, bwrrrryan.