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Amy
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Post subject: Re: Commercial Broth/Stocks Posted: Sat Feb 08, 2014 8:45 am |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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Jim,
You misread me. I was referring to CI.
Amy
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jim262
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Post subject: Re: Commercial Broth/Stocks Posted: Sat Feb 08, 2014 9:32 am |
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Joined: Wed Apr 27, 2011 3:27 pm Posts: 526 Location: Finger Lakes Wine Country
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Amy wrote: I just don't like when people espouse a shortcut [CI?] that doesn't produce an identical or superior product as equivalent. 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 Weights of Baking Ingredients
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Amy
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Post subject: Re: Commercial Broth/Stocks Posted: Sat Feb 08, 2014 11:15 am |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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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
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TheFuzzy
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Post subject: Re: Commercial Broth/Stocks Posted: Sat Feb 08, 2014 1:30 pm |
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Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
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Jim, Amy:
I realize that people on this board are passionate about stock, but maybe we can turn down the flame a bit?
_________________ The Fuzzy Chef Serious Chef iz Serious!
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jim262
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Post subject: Re: Commercial Broth/Stocks Posted: Sat Feb 08, 2014 5:19 pm |
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Joined: Wed Apr 27, 2011 3:27 pm Posts: 526 Location: Finger Lakes Wine Country
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ROFL. I am still trying to figure out what this topic is about, but it isn't about stock.
_________________ Jim Weights of Baking Ingredients
Last edited by jim262 on Sun Feb 09, 2014 10:59 am, edited 1 time in total.
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Da Bull Man
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Post subject: Re: Commercial Broth/Stocks Posted: Sat Feb 08, 2014 5:38 pm |
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Joined: Fri Dec 19, 2008 11:21 am Posts: 1403 Location: Six Shooter Junction, Texas
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jim262 wrote: ROLF. 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.
_________________ To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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cmd2012
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Post subject: Re: Commercial Broth/Stocks Posted: Sun Feb 09, 2014 1:03 am |
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Joined: Thu Oct 06, 2011 7:53 pm Posts: 946
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Da Bull Man wrote: jim262 wrote: ROLF. 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!
_________________ Carey
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Lorri
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Post subject: Re: Commercial Broth/Stocks Posted: Sun Feb 09, 2014 9:43 am |
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Joined: Sat Jan 18, 2014 10:58 pm Posts: 4 Location: California
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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
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jeanf
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Post subject: Re: Commercial Broth/Stocks Posted: Sun Feb 09, 2014 10:44 am |
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Joined: Mon Jun 07, 2010 8:41 pm Posts: 1884 Location: Near Toronto, Ontario, Canada
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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.
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