"dsi1" wrote in message
...

On Thursday, October 10, 2019 at 10:24:34 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, October 10, 2019 at 2:26:56 AM UTC-10, A Moose in Love wrote:
>
> > For those of us brought up on The Joy Of Cooking, bone broth is just
> > another way of saying stock. Bone broth or stock is the foundation of
> > good
> > cuisine. The stock is a clear liquid which is the direct result of
> > cooking
> > bones, vegetables, herbs and water over a simmering heat for an extended
> > period. The strained liquid from these stocks offers definition and
> > flavor
> > to a variety of soups and sauces.
> > )
>
> The best stock/broth/soup/whatever that I've ever had was tonkotsu ramen
> broth. The first time I had it, it was puzzling. I've never had a
> stock/broth/soup/whatever like that before. It had the mouth feel of
> liquid
> butter. I won't ever make that stuff because I don't have the proper
> temperament yet. Somebody out there might though...
>
> https://glebekitchen.com/tonkotsu-ramen-broth-home/
>
> ==
>
> I'll have a wee look)

It looks fairly simple. OTOH, baby-sitting a bunch of bones boiling on the
stove kinda gives me the heebie-jeebies.

===

Good point!