Very simple and tasty.
3 stocks celery rough chopped.
3 medium size carrots rough chopped
2 medium cooking onions rough chopped
(next time I'll add garlic, didn't have any)
In a non stick stock pot, I gave the veggies a bit of a browning; no
oil added. Used med high heat. Then added cooking oil, 2 Tbsp or
so. Browned a bit more.
Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
sprigs fresh rosemary (next time I'll add more), a handful of curly
parsley. Simmered for about 1.5 hours. Add water as necessary.
It was good, but a bit too hot. I didn't realize that the cubanelles
were quite that hot.
Threw out all veggies except for the carrots.

On Fri, 4 May 2012 07:28:30 -0700 (PDT), A Moose in Love
> wrote:

> Very simple and tasty.
> 3 stocks celery rough chopped.
> 3 medium size carrots rough chopped
> 2 medium cooking onions rough chopped
> (next time I'll add garlic, didn't have any)
> In a non stick stock pot, I gave the veggies a bit of a browning; no
> oil added. Used med high heat. Then added cooking oil, 2 Tbsp or
> so. Browned a bit more.
> Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
> sprigs fresh rosemary (next time I'll add more), a handful of curly
> parsley. Simmered for about 1.5 hours. Add water as necessary.
> It was good, but a bit too hot. I didn't realize that the cubanelles
> were quite that hot.
> Threw out all veggies except for the carrots.

Looks simple enough. I've never had the nerve to try vegetable stock,
thinking I'd just end up with barely flavored water. In any case, I'd
leave out the garlic and chili (not that I don't like them or wouldn't
add them later - just because I don't think they belong in stock). So
you thought your end product was worth the time and effort? 1.5 hours
is pretty quick, IMO.

--
Food is an important part of a balanced diet.

On May 4, 11:58*am, sf > wrote:
> On Fri, 4 May 2012 07:28:30 -0700 (PDT), A Moose in Love
>
> > wrote:
> > Very simple and tasty.
> > 3 stocks celery rough chopped.
> > 3 medium size carrots rough chopped
> > 2 medium cooking onions rough chopped
> > (next time I'll add garlic, didn't have any)
> > In a non stick stock pot, I gave the veggies a bit of a browning; no
> > oil added. *Used med high heat. *Then added cooking oil, 2 Tbsp or
> > so. *Browned a bit more.
> > Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
> > sprigs fresh rosemary (next time I'll add more), a handful of curly
> > parsley. *Simmered for about 1.5 hours. *Add water as necessary.
> > It was good, but a bit too hot. *I didn't realize that the cubanelles
> > were quite that hot.
> > Threw out all veggies except for the carrots.
>
> Looks simple enough. *I've never had the nerve to try vegetable stock,
> thinking I'd just end up with barely flavored water. *In any case, I'd
> leave out the garlic and chili (not that I don't like them or wouldn't
> add them later - just because I don't think they belong in stock). *So
> you thought your end product was worth the time and effort? *1.5 hours
> is pretty quick, IMO.

A veggie stock can be flavourful. Especially if you pan roast like I
did the veggies first. Making veggie stock is worth the time and
effort because it doesn't have the artificial stuff that store bought
stock does; preservatives etc. That's why I made it. If I could get
a fresh veggie stock at the store, at a reasonable price, then I'd buy
it, instead of making my own.
1.5 hours is pretty quick as far as stocks go, I didn't cook it longer
because I was reading on the net about veggie stocks, and a few
articles said that the taste starts to deteriorate if you simmer it
too long. I don't know how much truth there is to that, since when I
make a meat stock, I add vegetables and simmer for quite a few
hours.

>
> --
> Food is an important part of a balanced diet.

I'll have to try this one, my stocks are not the best.

On Fri, 4 May 2012 09:09:12 -0700 (PDT), A Moose in Love
> wrote:

> A veggie stock can be flavourful. Especially if you pan roast like I
> did the veggies first. Making veggie stock is worth the time and
> effort because it doesn't have the artificial stuff that store bought
> stock does; preservatives etc. That's why I made it. If I could get
> a fresh veggie stock at the store, at a reasonable price, then I'd buy
> it, instead of making my own.
> 1.5 hours is pretty quick as far as stocks go, I didn't cook it longer
> because I was reading on the net about veggie stocks, and a few
> articles said that the taste starts to deteriorate if you simmer it
> too long. I don't know how much truth there is to that, since when I
> make a meat stock, I add vegetables and simmer for quite a few
> hours.

Well, you're giving me the self confidence to try it myself!

--
Food is an important part of a balanced diet.

A Moose in Love > wrote:

>Very simple and tasty.
>3 stocks celery rough chopped.
>3 medium size carrots rough chopped
>2 medium cooking onions rough chopped
>(next time I'll add garlic, didn't have any)
>In a non stick stock pot, I gave the veggies a bit of a browning; no
>oil added. Used med high heat. Then added cooking oil, 2 Tbsp or
>so. Browned a bit more.
>Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
>sprigs fresh rosemary (next time I'll add more), a handful of curly
>parsley. Simmered for about 1.5 hours. Add water as necessary.
>It was good, but a bit too hot. I didn't realize that the cubanelles
>were quite that hot.
>Threw out all veggies except for the carrots.

Pretty much what we do, except we use just vegetable scraps
we accumulate and store in the freezer; these might include pieces of
hot, even super-hot chiles... the stock overall has never ended
up too spicy.

Also we do not brown the veggies. Also we boil pretty vigorously,
as opposed to simmering, and keep nothing of what gets strained out.
Hm, maybe your procedure is pretty different from ours.

We then freeze in dedicated ice-cube trays for later use.

Steve

On May 4, 10:28*am, A Moose in Love >
wrote:
> Very simple and tasty.
> 3 stocks celery rough chopped.
> 3 medium size carrots rough chopped
> 2 medium cooking onions rough chopped
> (next time I'll add garlic, didn't have any)
> In a non stick stock pot, I gave the veggies a bit of a browning; no
> oil added. *Used med high heat. *Then added cooking oil, 2 Tbsp or
> so. *Browned a bit more.
> Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
> sprigs fresh rosemary (next time I'll add more), a handful of curly
> parsley. *Simmered for about 1.5 hours. *Add water as necessary.
> It was good, but a bit too hot. *I didn't realize that the cubanelles
> were quite that hot.
> Threw out all veggies except for the carrots.


I have never made a stock of any kind but have made many soups. I
too do not chuck the carrots. I use about 4 carrots for my soup, each
cut in half. When I remove them along with the other stuff that I
toss away, I put them on a plate and use a fork to mash them before
sending them back into the broth. That might mess up a stock, I don't
know, but for the broth I like it. I have a question about stock
though. I have seen a variety of stock recipes posted here and the
times vary tremendously - from an hour and a half up to 20 hours.
What would be the minimum time required to make a stock? I'm talking
about a chicken or meat stock, with the veggie stock in mind as
well.

Thanks,
TJ

Thank you so much. The very first time I said something here I was accused
of being a 'control' person. You bet your boots I am; I have to be. I use
a lot of canned chicken broth. I'm thinking your veggie stock will be a
terrific replacement and I will have charge of the salt and assorted
preservatives. First thing tomorrow, I'll give your procedure a go. Well.
Maybe not 'first thing' but early. I appreciate your sharing your grand
experiment. Polly

On May 4, 11:33*pm, "Polly Esther" > wrote:
> Thank you so much. *The very first time I said something here I was accused
> of being a 'control' person. *You bet your boots I am; I have to be. *I use
> a lot of canned chicken broth. *I'm thinking your veggie stock will be a
> terrific replacement and I will have charge of the salt and assorted
> preservatives. *First thing tomorrow, I'll give your procedure a go. *Well.
> Maybe not 'first thing' but early. *I appreciate your sharing your grand
> experiment. *Polly

What I will do next time, is to omit charring the vegetables. It
makes the stock kind of dark. Next time, I'll just saute the veggies
in cooking oil before adding water.

A Moose in Love > wrote:

> Very simple and tasty.
> 3 stocks celery rough chopped.
> 3 medium size carrots rough chopped
> 2 medium cooking onions rough chopped
> (next time I'll add garlic, didn't have any)
> In a non stick stock pot, I gave the veggies a bit of a browning; no
> oil added. Used med high heat. Then added cooking oil, 2 Tbsp or
> so. Browned a bit more.
> Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
> sprigs fresh rosemary (next time I'll add more), a handful of curly
> parsley. Simmered for about 1.5 hours. Add water as necessary.
> It was good, but a bit too hot. I didn't realize that the cubanelles
> were quite that hot.
> Threw out all veggies except for the carrots.

I'd omit cubanelle pepper and add a parsley root, a celery root
(celeriac), a parsnip, some leeks, some mushrooms, a star anise and bay
leaves.

Victor

On May 5, 2:51*pm, (Victor Sack) wrote:
> A Moose in Love > wrote:
>
> > Very simple and tasty.
> > 3 stocks celery rough chopped.
> > 3 medium size carrots rough chopped
> > 2 medium cooking onions rough chopped
> > (next time I'll add garlic, didn't have any)
> > In a non stick stock pot, I gave the veggies a bit of a browning; no
> > oil added. *Used med high heat. *Then added cooking oil, 2 Tbsp or
> > so. *Browned a bit more.
> > Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
> > sprigs fresh rosemary (next time I'll add more), a handful of curly
> > parsley. *Simmered for about 1.5 hours. *Add water as necessary.
> > It was good, but a bit too hot. *I didn't realize that the cubanelles
> > were quite that hot.
> > Threw out all veggies except for the carrots.
>
> I'd omit cubanelle pepper and add a parsley root, a celery root
> (celeriac), a parsnip, some leeks, some mushrooms, a star anise and bay
> leaves.
>
> Victor

That sounds excellent. I didn't have bay leaf on hand, otherwise it
would have gone in the pot. It's easy really. Vegetables, a few
herbs, water and heat.
Next time I might not even saute the veggies. I'd like as clear a
stock as possible.

On Sat, 5 May 2012 12:46:28 -0700 (PDT), A Moose in Love
> wrote:

>On May 5, 2:51*pm, (Victor Sack) wrote:
>> A Moose in Love > wrote:
>>
>> > Very simple and tasty.
>> > 3 stocks celery rough chopped.
>> > 3 medium size carrots rough chopped
>> > 2 medium cooking onions rough chopped
>> > (next time I'll add garlic, didn't have any)
>> > In a non stick stock pot, I gave the veggies a bit of a browning; no
>> > oil added. *Used med high heat. *Then added cooking oil, 2 Tbsp or
>> > so. *Browned a bit more.
>> > Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
>> > sprigs fresh rosemary (next time I'll add more), a handful of curly
>> > parsley. *Simmered for about 1.5 hours. *Add water as necessary.
>> > It was good, but a bit too hot. *I didn't realize that the cubanelles
>> > were quite that hot.
>> > Threw out all veggies except for the carrots.
>>
>> I'd omit cubanelle pepper and add a parsley root, a celery root
>> (celeriac), a parsnip, some leeks, some mushrooms, a star anise and bay
>> leaves.
>>
>> Victor
>
>That sounds excellent. I didn't have bay leaf on hand, otherwise it
>would have gone in the pot. It's easy really. Vegetables, a few
>herbs, water and heat.
>Next time I might not even saute the veggies. I'd like as clear a
>stock as possible.

When making a vegetable stock I always add a fresh lemon and an
apple... in summer I raid my veggie garden for various bits and pieces
(radish tops are good), I also add whole vine ripened tomatoes...
don't forget to include ginger, whole cloves, white peppercorns, and a
piece of blade mace.

On May 5, 4:16*pm, Brooklyn1 <Gravesend1> wrote:
> On Sat, 5 May 2012 12:46:28 -0700 (PDT), A Moose in Love
>
>
>
>
>
>
>
>
>
> > wrote:
> >On May 5, 2:51*pm, (Victor Sack) wrote:
> >> A Moose in Love > wrote:
>
> >> > Very simple and tasty.
> >> > 3 stocks celery rough chopped.
> >> > 3 medium size carrots rough chopped
> >> > 2 medium cooking onions rough chopped
> >> > (next time I'll add garlic, didn't have any)
> >> > In a non stick stock pot, I gave the veggies a bit of a browning; no
> >> > oil added. *Used med high heat. *Then added cooking oil, 2 Tbsp or
> >> > so. *Browned a bit more.
> >> > Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
> >> > sprigs fresh rosemary (next time I'll add more), a handful of curly
> >> > parsley. *Simmered for about 1.5 hours. *Add water as necessary.
> >> > It was good, but a bit too hot. *I didn't realize that the cubanelles
> >> > were quite that hot.
> >> > Threw out all veggies except for the carrots.
>
> >> I'd omit cubanelle pepper and add a parsley root, a celery root
> >> (celeriac), a parsnip, some leeks, some mushrooms, a star anise and bay
> >> leaves.
>
> >> Victor
>
> >That sounds excellent. *I didn't have bay leaf on hand, otherwise it
> >would have gone in the pot. *It's easy really. *Vegetables, a few
> >herbs, water and heat.
> >Next time I might not even saute the veggies. *I'd like as clear a
> >stock as possible.
>
> When making a vegetable stock I always add a fresh lemon and an
> apple... in summer I raid my veggie garden for various bits and pieces
> (radish tops are good), I also add whole vine ripened tomatoes...
> don't forget to include ginger, whole cloves, white peppercorns, and a
> piece of blade mace.

I've never seen blade mace. Only the powder. I like the idea of a
fresh lemon. I happen to like lemons.
Do you saute your veggies first? I'm thinking of just putting them in
the pot without sauteing.

On Sat, 5 May 2012 14:32:55 -0700 (PDT), A Moose in Love
> wrote:

>On May 5, 4:16*pm, Brooklyn1 <Gravesend1> wrote:
>> On Sat, 5 May 2012 12:46:28 -0700 (PDT), A Moose in Love
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > wrote:
>> >On May 5, 2:51*pm, (Victor Sack) wrote:
>> >> A Moose in Love > wrote:
>>
>> >> > Very simple and tasty.
>> >> > 3 stocks celery rough chopped.
>> >> > 3 medium size carrots rough chopped
>> >> > 2 medium cooking onions rough chopped
>> >> > (next time I'll add garlic, didn't have any)
>> >> > In a non stick stock pot, I gave the veggies a bit of a browning; no
>> >> > oil added. *Used med high heat. *Then added cooking oil, 2 Tbsp or
>> >> > so. *Browned a bit more.
>> >> > Added a couple of liters of water, 1/3 unseeded cubanelle pepper, 2
>> >> > sprigs fresh rosemary (next time I'll add more), a handful of curly
>> >> > parsley. *Simmered for about 1.5 hours. *Add water as necessary.
>> >> > It was good, but a bit too hot. *I didn't realize that the cubanelles
>> >> > were quite that hot.
>> >> > Threw out all veggies except for the carrots.
>>
>> >> I'd omit cubanelle pepper and add a parsley root, a celery root
>> >> (celeriac), a parsnip, some leeks, some mushrooms, a star anise and bay
>> >> leaves.
>>
>> >> Victor
>>
>> >That sounds excellent. *I didn't have bay leaf on hand, otherwise it
>> >would have gone in the pot. *It's easy really. *Vegetables, a few
>> >herbs, water and heat.
>> >Next time I might not even saute the veggies. *I'd like as clear a
>> >stock as possible.
>>
>> When making a vegetable stock I always add a fresh lemon and an
>> apple... in summer I raid my veggie garden for various bits and pieces
>> (radish tops are good), I also add whole vine ripened tomatoes...
>> don't forget to include ginger, whole cloves, white peppercorns, and a
>> piece of blade mace.
>
>I've never seen blade mace. Only the powder. I like the idea of a
>fresh lemon. I happen to like lemons.
>Do you saute your veggies first? I'm thinking of just putting them in
>the pot without sauteing.

I don't saute for veggie stock, I don't see the purpose. Don't forget
to add a turnip, and a potato too. I always strain out all the
veggies but then I eat them, cook's treat. There is no limit what can
go into stock.

Sheldon gives nother testimonial for ass-flavor.

> I don't saute for veggie stock, I don't see the purpose.

Yes, I see your point. Browned vegetables would drown out Essence Of
Dirty Socks, a flavor you treasure beyond rubies and rimjobs.

On May 5, 6:34*pm, Brooklyn1 <Gravesend1> wrote:
=
> I don't saute for veggie stock, I don't see the purpose. Don't forget
> to add a turnip, and a potato too. *I always strain out all the
> veggies but then I eat them, cook's treat. *There is no limit what can
> go into stock.


I'm asking you personally Brooklyn, because you know everything and
seem to be a helpful guy - when making a stock (which I will do for
the first time soon, although I've made many broths), how much water
goes in with the veggies or bones or boned flesh being used? Is it
just to cover, or do you know of a certain ratio. I want the stock to
be thick, if possible so thick that water might need to be added when
used for individual dishes. Anyway, simple question, maybe a stupid
one too, but how much water should one use to make a stock, and does
it vary according to whether it's a chicken or turkey or just a veggie
stock? I'll put in veggies of my own choice, I know what's good in
there - my question is merely about the water to food ratio.

Thanks,
TJ

On Sat, 05 May 2012 18:36:32 -0400, George M. Middius
> wrote:

>Sheldon gives nother testimonial for ass-flavor.
>
>> I don't saute for veggie stock, I don't see the purpose.
>
>Yes, I see your point. Browned vegetables would drown out Essence Of
>Dirty Socks, a flavor you treasure beyond rubies and rimjobs.

George, please stop being a distraction while your daughter is
swallowing my peepee.

On Sat, 5 May 2012 16:49:51 -0700 (PDT), Tommy Joe
> wrote:

>On May 5, 6:34*pm, Brooklyn1 <Gravesend1> wrote:
>=
>> I don't saute for veggie stock, I don't see the purpose. Don't forget
>> to add a turnip, and a potato too. *I always strain out all the
>> veggies but then I eat them, cook's treat. *There is no limit what can
>> go into stock.
>
>
> I'm asking you personally Brooklyn, because you know everything and
>seem to be a helpful guy - when making a stock (which I will do for
>the first time soon, although I've made many broths), how much water
>goes in with the veggies or bones or boned flesh being used? Is it
>just to cover, or do you know of a certain ratio. I want the stock to
>be thick, if possible so thick that water might need to be added when
>used for individual dishes. Anyway, simple question, maybe a stupid
>one too, but how much water should one use to make a stock, and does
>it vary according to whether it's a chicken or turkey or just a veggie
>stock? I'll put in veggies of my own choice, I know what's good in
>there - my question is merely about the water to food ratio.

The solids to liquid ratio is really a matter of taste... you can
always reduce your stock to amplify its flavor, and sometimes a less
robust stock is desired. Personally I prefer more concentrated meat
stocks but I like lighter vegetable stcoks.

GRrrr. This was such a helpful and interesting discussion. Could you
please put aside the need to spout naughtiness from the 6th grade and get
back on topic?
I made Moose's stock this morning. A grand production. No cholesterol.
No unknown/unwanted additives. Good stuff. Made me wonder if it would make
a nice gravy with the addition of browned flour - either from a dry skillet
or oven. Polly

Polly Esther > wrote:

> I made Moose's stock this morning. A grand production. No cholesterol.
> No unknown/unwanted additives. Good stuff. Made me wonder if it would
> make a nice gravy with the addition of browned flour - either from a
> dry skillet or oven.

You can use the vegetable stock as the liquid ingredient in a gravy,
yes. For example, when making a mushroom gravy. But I'm not sure the
gravy is that interesting if vegetable stock is the only flavor ingredient.

We mostly use vegetable stock in:

Soups
Chiles
Cous-Cous
Risotto, Paella
Bean dishes (red beans and rice, baked beans etc.)
Pot roast dishes
Pasta in broth ("in brodo") dishes (e.g. with leeks, garbanzos, etc.)
Braising liquid for fish

There are probably a few odds and ends that I'm forgetting.

Steve

On May 4, 10:56*am, sf > wrote:
> On Fri, 4 May 2012 09:09:12 -0700 (PDT), A Moose in Love
>
> > wrote:
> > A veggie stock can be flavourful. *Especially if you pan roast like I
> > did the veggies first. *Making veggie stock is worth the time and
> > effort because it doesn't have the artificial stuff that store bought
> > stock does; preservatives etc. *That's why I made it. *If I could get
> > a fresh veggie stock at the store, at a reasonable price, then I'd buy
> > it, instead of making my own.
> > 1.5 hours is pretty quick as far as stocks go, I didn't cook it longer
> > because I was reading on the net about veggie stocks, and a few
> > articles said that the taste starts to deteriorate if you simmer it
> > too long. *I don't know how much truth there is to that, since when I
> > make a meat stock, I add vegetables and simmer for quite a few
> > hours.
>
> Well, you're giving me the self confidence to try it myself!
>
> --
> Food is an important part of a balanced diet.

Put the onion skins in there as well. They add color and another
layer of flavor.

On May 5, 8:40*pm, Brooklyn1 <Gravesend1> wrote:

> The solids to liquid ratio is really a matter of taste... you can
> always reduce your stock to amplify its flavor, and sometimes a less
> robust stock is desired. *Personally I prefer more concentrated meat
> stocks but I like lighter vegetable stcoks.



Matter of taste? I have no taste, that's why I asked the
question. Yes, I too prefer a more concentrated stock. I do the same
with beans, cook them down so much that when served later water has to
be added. The reason for my question is that I don't want to go
through a stock making process and wind up with too little of it. But
I've got a decent imagination and I'm sure I'll work it out. I will:
reduce my stock to bring out the flavor - which later I alone will
egotistically savor - whether good, whether bad, doesn't matter what
some others think - I'll know it's ok, 'cause the stuff I make - it
never stink.

Thanks for the help,
TJ

Tommy Joe > wrote:

>On May 5, 8:40*pm, Brooklyn1 <Gravesend1> wrote:

>> The solids to liquid ratio is really a matter of taste... you can
>> always reduce your stock to amplify its flavor, and sometimes a less
>> robust stock is desired. *Personally I prefer more concentrated meat
>> stocks but I like lighter vegetable stcoks.

> Matter of taste? I have no taste, that's why I asked the
>question. Yes, I too prefer a more concentrated stock. I do the same
>with beans, cook them down so much that when served later water has to
>be added. The reason for my question is that I don't want to go
>through a stock making process and wind up with too little of it.

I would say when making veggie stock, the stockpot is pretty much stuffed
full of veggies (veggie scraps in our case), and after boiling, straining
and boiling down, this yields a volume of about 1/4 pot of concentrated
veggie stock. This might fill several ice cube trays, and a given
usage of stock involves let's say two to five of these stock icecubes.

We need to do this every two months or so. Sometimes, if there's a lot
of starting material we have two or even three pots going.

Steve

On Sat, 5 May 2012 21:56:58 -0500, "Polly Esther"
> wrote:

> I made Moose's stock this morning. A grand production. No cholesterol.
> No unknown/unwanted additives. Good stuff. Made me wonder if it would make
> a nice gravy with the addition of browned flour - either from a dry skillet
> or oven. Polly
>

I think it will be good to add to the browned bits that are left after
oven roasting or pan whatever it's called. I call it frying, but this
crowd thinks in terms of huge amounts of oil or grease whenever
someone says that. I wouldn't bother to brown the flour either. It
takes too much time and you don't need to use very much anyway. I
learned here that the browner the flour is, the less thickening power
it has. In any case, my gravy is always plenty brown between the fond
and a few drops of Worcestershire sauce.

--
Food is an important part of a balanced diet.

On Sun, 6 May 2012 05:00:07 +0000 (UTC), (Steve
Pope) wrote:

> Polly Esther > wrote:
>
> > I made Moose's stock this morning. A grand production. No cholesterol.
> > No unknown/unwanted additives. Good stuff. Made me wonder if it would
> > make a nice gravy with the addition of browned flour - either from a
> > dry skillet or oven.
>
> You can use the vegetable stock as the liquid ingredient in a gravy,
> yes. For example, when making a mushroom gravy. But I'm not sure the
> gravy is that interesting if vegetable stock is the only flavor ingredient.
>
> We mostly use vegetable stock in:
>
> Soups
> Chiles
> Cous-Cous
> Risotto, Paella
> Bean dishes (red beans and rice, baked beans etc.)
> Pot roast dishes
> Pasta in broth ("in brodo") dishes (e.g. with leeks, garbanzos, etc.)
> Braising liquid for fish
>
> There are probably a few odds and ends that I'm forgetting.
>
Even without what you forgot, that's probably a longer list than most
people would have.


--
Food is an important part of a balanced diet.

On Sun, 6 May 2012 14:07:34 +0000 (UTC), (Steve
Pope) wrote:

> We need to do this every two months or so. Sometimes, if there's a lot
> of starting material we have two or even three pots going.

Two to three pots of *vegetable* stock? How much money do you spend
on vegetables for this?

--
Food is an important part of a balanced diet.

sf > wrote:

>On Sun, 6 May 2012 05:00:07 +0000 (UTC), (Steve

>> We mostly use vegetable stock in:
>>
>> Soups
>> Chiles
>> Cous-Cous
>> Risotto, Paella
>> Bean dishes (red beans and rice, baked beans etc.)
>> Pot roast dishes
>> Pasta in broth ("in brodo") dishes (e.g. with leeks, garbanzos, etc.)
>> Braising liquid for fish
>>
>> There are probably a few odds and ends that I'm forgetting.
>>
>Even without what you forgot, that's probably a longer list than most
>people would have.

Well, the first rule is, if the recipe or the common practice calls
for chicken stock, forget that and use veggie stock.

The output of one's kitchen immediately goes up one notch in quality.
(In my subjective opinion.)


Steve

sf > wrote:

>On Sun, 6 May 2012 14:07:34 +0000 (UTC), (Steve

>> We need to do this every two months or so. Sometimes, if there's a lot
>> of starting material we have two or even three pots going.

>Two to three pots of *vegetable* stock? How much money do you spend
>on vegetables for this?

Pretty much zero, because we use only the scraps from the vegetables.

I should add, the only veggie scraps that do not go into stock are
those from crucifers. You do not want those.

Steve

On May 5, 10:56*pm, "Polly Esther" > wrote:
> GRrrr. *This was such a helpful and interesting discussion. *Could you
> please put aside the need to spout naughtiness from the 6th grade and get
> back on topic?
> * * I made Moose's stock this morning. *A grand production. *No cholesterol.
> No unknown/unwanted additives. *Good stuff. *Made me wonder if it would make
> a nice gravy with the addition of browned flour - either from a dry skillet
> or oven. *Polly

A gravy idea might be to puree some of the veggies and back into the
stock they go.

On Sun, 6 May 2012 14:52:42 +0000 (UTC), (Steve
Pope) wrote:

> Well, the first rule is, if the recipe or the common practice calls
> for chicken stock, forget that and use veggie stock.

I have to agree with that... even with the boxed stuff.

--
Food is an important part of a balanced diet.

On Sun, 6 May 2012 14:55:57 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >On Sun, 6 May 2012 14:07:34 +0000 (UTC), (Steve
>
> >> We need to do this every two months or so. Sometimes, if there's a lot
> >> of starting material we have two or even three pots going.
>
> >Two to three pots of *vegetable* stock? How much money do you spend
> >on vegetables for this?
>
> Pretty much zero, because we use only the scraps from the vegetables.
>
If you have that many vegetables that would go bad without being used
in stock, you're buying too many vegetables at any one time.

--
Food is an important part of a balanced diet.

sf wrote:
>
> On Sun, 6 May 2012 14:52:42 +0000 (UTC), (Steve
> Pope) wrote:
>
> > Well, the first rule is, if the recipe or the common practice calls
> > for chicken stock, forget that and use veggie stock.
>
> I have to agree with that... even with the boxed stuff.

And I would disagree. Boxed stuff contains way to much sodium...even the
low sodium broth. Make your own and control the ingredients!

gary

sf > wrote:

>On Sun, 6 May 2012 14:55:57 +0000 (UTC), (Steve
>Pope) wrote:
>
>> sf > wrote:
>>
>> >On Sun, 6 May 2012 14:07:34 +0000 (UTC), (Steve
>>
>> >> We need to do this every two months or so. Sometimes, if there's a lot
>> >> of starting material we have two or even three pots going.
>>
>> >Two to three pots of *vegetable* stock? How much money do you spend
>> >on vegetables for this?
>>
>> Pretty much zero, because we use only the scraps from the vegetables.
>>
>If you have that many vegetables that would go bad without being used
>in stock, you're buying too many vegetables at any one time.

I think you may be underestimating the amount of vegetables we normally
go through. Only a small fraction are tossed into the freezer lest
they go bad.

Then there's the person up the block who gives us the excess veggies from
her CSA box. (Which she in turn gets for free, in exchange for allowing
the CSA pickups to occur from her front porch... each week on CSA day,
there is a procession of very large SUV's arriving each to pick up one
box of vegetables ... very carbon efficient...)



Steve

On Sun, 06 May 2012 10:09:11 -0700, sf > wrote:

>On Sun, 6 May 2012 14:55:57 +0000 (UTC), (Steve
>Pope) wrote:
>
>> sf > wrote:
>>
>> >On Sun, 6 May 2012 14:07:34 +0000 (UTC), (Steve
>>
>> >> We need to do this every two months or so. Sometimes, if there's a lot
>> >> of starting material we have two or even three pots going.
>>
>> >Two to three pots of *vegetable* stock? How much money do you spend
>> >on vegetables for this?
>>
>> Pretty much zero, because we use only the scraps from the vegetables.
>>
>If you have that many vegetables that would go bad without being used
>in stock, you're buying too many vegetables at any one time.

The number of pots is meaningless without knowing their size... my
stock pot is 18 quarts. And one can still get all the "soup greens"
one wants for free from where one regularly buys produce... larger
markets may not becaue they toss damaged veggies rihgt in the dumpster
but at the small market in town where I normally shop the produce
manager, and all the employees, know me so all I need do is ask for
soup greens and he says to help myself. He keeps a big bin of soup
greens... where he places all the veggies that are damaged, they are
not spoiled... it's very common to open a crate and find some bruised
veggies.

On May 6, 10:07*am, (Steve Pope) wrote:


> I would say when making veggie stock, the stockpot is pretty much stuffed
> full of veggies (veggie scraps in our case), and after boiling, straining
> and boiling down, this yields a volume of about 1/4 pot of concentrated
> veggie stock. *This might fill several ice cube trays, and a given
> usage of stock involves let's say two to five of these stock icecubes.
>
> We need to do this every two months or so. *Sometimes, if there's a lot
> of starting material we have two or even three pots going.


Thanks for that. I'm not going to make a veggie stock, I'm going
to go for the chicken or turkey. But I get the idea, thanks. Hey, at
first I laughed at the icecube stock until it dawned on me that you
can't refrigerate it forever. So once again I am pleased to announce
that I have caught myself once again in a moment of stupidity and am
as proud as I am pleased to admit it.

TJ

TJ