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Hank Rogers[_2_]

wrote:
> On Mon, 25 Feb 2019 17:50:57 -0800 (PST), "
> > wrote:
>
>> On Monday, February 25, 2019 at 3:53:12 PM UTC-6, graham wrote:
>>>
>>> On 2019-02-25 2:07 p.m., wrote:
>>>
>>>> On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
>>>>>
>>>>> On 2019-02-25 1:53 p.m., wrote:
>>>>>>
>>>>>> I have never made stock but now that I have a pressure cooker I have been
>>>>>> toying with the idea. When I take the plunge I think I'll opt for a few
>>>>>> legs and a few wings.
>>>>>>
>>>>> I'm not sure that I would use a PC. The last time I tried it, admittedly
>>>>> many, many years ago, it pulled a lot of bitterness from the bones. At
>>>>> least that was my reasoning.
>>>>>
>>>> Hmmmmm, that's interesting. I may need to do some research before attempting
>>>> to make stock in the pressure cooker.
>>>>
>>> YMMV:-) I think big commercial kitchens still use the long, slow method.
>>>
>> If I had one of Sheldon's 12 quart stock pots I could start a huge brew and
>> let it go for days.
>>
>> ;-)
>
> A !2 qt is my smallest stock pot, for major chicken stock I use my 24
> qt stock pot, it'll hold three large roasting chickens. My favorite
> is my 18 qt French style stock pot, a deep and narrow voluptuous
> PIAZZA... no cookware is better.
>

Of course it is the best Popeye. *EVERYTHING* yoose owns is the finest
in the universe and substitutions are just trash.