Cookaholics Bulletin Board

Jim,

You misread me. I was referring to CI.

Amy

If you seriously believe that CI espouses short cuts as identical or superior to homemade stock you are mistaken.

BTW the title of this topic is "Commericial Broth\Stocks". How in Sam Hill is the mugging over my knowledge of "fine dining" appropriate?

Jim,

Please don't add your own commentaries in quoting me. You can absolutely do so in your own comments, but making them seem like my own is not called for.

Amy

Jim, Amy:

I realize that people on this board are passionate about stock, but maybe we can turn down the flame a bit?

ROFL. I am still trying to figure out what this topic is about, but it isn't about stock.

I'm trying to figure out what ROLF means.

Ya know...until I spent enough time online I thought it was a verb to describe vomiting. Then I realized that that was to "ralf" and not to "rolf." Good thing, cause I wouldn't want to be "rolling on the floor laughing" if I'd just barfed there!

A few times a year, a gourmet food distributor opens their warehouse to the general public for retail sales. They do this to turn their product. Because they are a wholesale business many of the items are sold at wholesale cost. I visited the warehouse in December and purchased - for the first time - powdered stock: brand name Chefwise. Several flavors offered, and the one i purchased is "Roasted Lamb Flavor Au Jus". I was very curious, and thought I might use it on those occasions when i might use a bullion cube to kick up the flavor of a dish....

I must say, I do like it. (In the context of how I'd be using it... not to be replacing homemade stock on all levels.) Because this is manufactured for commercial use, it's not heavy on salt. FWIW - thought I'd mention it here as another alternative, as I do think it's a surprisingly tasty product. http://www.chefwise.com/new_stocks.html

Lori, welcome! I think commercial stocks have come a long way in the last few years since people are so sodium conscious. I tend to only buy beef (for when I'm making pot roast or roast beef) or chicken for chicken soup which we have at least once a week for in between hockey, and rarely look for other flavours.
It would make zero sense for me to try and get more flavour into a stock by adding ground turkey, etc. I like the gelatin and flavour from the bones and chicken legs/thighs are way cheaper for me to buy to add more flavour if I think my pot is skimpy on bones. Since I pack the pot pretty full I get a pretty flavourful result super quick with the pressure cooker.

ROLF: http://en.wikipedia.org/wiki/Rolfing

Oh, wait, no! This one: