The making of a stock is an art. Done correctly you can achieve What, in the "industry", is known as a textbook product. A flavorful, clear stock is achieved only by properly simmering, not boiling, a stock...Bones must be roasted (but not over roasted), a mirepoix is added, and slowly a stock is made...textbook.


Anonymous said...

a laugh out loud comedy

blackbeard said...

Stupidity at it's finest...

Pure Rock Fury

Pure Rock Fury
"rock out with yer cock out...or jam out with yer clam out!"

About Me

My photo
pittsburgh, PA, United States
I like food...I like to cook it, I like to eat it, I like to talk about it. I like bikes...I like beer. I like coffee...lots and lots of coffee.