Arrowroot as a thickener
 

Gary wrote in rec.food.cooking:

> jmcquown wrote:
> >
> > On 12/7/2015 6:44 PM, Cheryl wrote:
> > (gentle snippage)
> > >
> > > The chops were fantastic in the slow cooker. I used cream of
> > > mushroom soup (from a can!), some chicken stock (boxed!), 2 good
> > > sized sweet yellow onions on the bottom of the slow cooker, and I
> > > browned the chops before they went in. I didn't brown the onions
> > > like I normally would but they were excellent because they
> > > practically disintegrated in the liquids and left it tasting more
> > > like onion soup. The chops weren't falling apart but were still
> > > very tender and not at all dried out. I just had one of the
> > > leftovers for dinner, still good. I'll freeze the last one for a
> > > later meal.
> > >
> > Cheryl, you just killed two birds with one stone! You used cream of
> > mushroom soup (Gary Approved) and boxed chicken stock (not Gary
> > Approved). Wowsa. It's a tie. ;)
>
> Yeah...she was smart. The canned soup canceled out the boxed stock.
> But I won't pick on Cheryl anyway, she lives where I grew up.
>
> I tease about commercial chicken broth/stock often. It's better
> than nothing I guess but it really is weak dishwater. If you want
> to spend your money that way, go for it.
>
> I always make my broth/stock in advance so the good stuff is
> always on standby.
>
> Here's a pic for you, Jill.
> It shows just much I really hate the commercial stuff.
> I just took it 30 minutes ago 12/8/15
> http://i63.tinypic.com/9hrkhd.jpg
>
>
> > I've cooked pork chops in the slow cooker before. Like you, I first
> > seasoned and browned them. I browned them in a skillet. Then they
> > went into the crock pot. I added sauteed onion, garlic. I'm
> > adjusting herbs and spices as I go along.
>
> When I was young, something similar was one of my favorite meals. Mom
> would buy thin cheap pork chops and fry them to death. Luckily, she
> would then add in a can of cream of mushroom soup with some water,
> cover and cook more. I loved that meal.

For ages pork was considered unsafe unless cooked to leather. Many
cooks still do that today.

Carol

--

Arrowroot as a thickener
 

Cindy Hamilton wrote in rec.food.cooking:

> On Tuesday, December 8, 2015 at 9:07:06 AM UTC-5, Gary wrote:
> > jmcquown wrote:
> > >
> > > On 12/7/2015 6:44 PM, Cheryl wrote:
> > > (gentle snippage)
> > > >
> > > > The chops were fantastic in the slow cooker. I used cream of
> > > > mushroom soup (from a can!), some chicken stock (boxed!), 2
> > > > good sized sweet yellow onions on the bottom of the slow
> > > > cooker, and I browned the chops before they went in. I didn't
> > > > brown the onions like I normally would but they were excellent
> > > > because they practically disintegrated in the liquids and left
> > > > it tasting more like onion soup. The chops weren't falling
> > > > apart but were still very tender and not at all dried out. I
> > > > just had one of the leftovers for dinner, still good. I'll
> > > > freeze the last one for a later meal.
> > > >
> > > Cheryl, you just killed two birds with one stone! You used cream
> > > of mushroom soup (Gary Approved) and boxed chicken stock (not Gary
> > > Approved). Wowsa. It's a tie. ;)
> >
> > Yeah...she was smart. The canned soup canceled out the boxed stock.
> > But I won't pick on Cheryl anyway, she lives where I grew up.
> >
> > I tease about commercial chicken broth/stock often. It's better
> > than nothing I guess but it really is weak dishwater. If you want
> > to spend your money that way, go for it.
>
> Not every use of chicken broth requires a strong stock.
> When I make a quick soup from frozen Chinese dumplings
> and boxed broth, I wouldn't want a very robust broth.
>
> Cindy Hamilton

Try Dashi then. The boxed version is fine.

--

Arrowroot as a thickener
 

Gary wrote in rec.food.cooking:

> Cindy Hamilton wrote:
> >
> > Not every use of chicken broth requires a strong stock.
> > When I make a quick soup from frozen Chinese dumplings
> > and boxed broth, I wouldn't want a very robust broth.
>
> Don't know if you've ever made chicken broth...sounds like
> you haven't. Unlike turkey broth/stock, chicken broth/stock
> will always be lacking for strong flavor no matter how much
> you reduce it.
>
> There's no such thing as a very robust chicken broth
> unless you add some boullion to it.

That probably depends on expectations. Some used to the store sort in
a box, may like it well enough. Me, I find it way too weak if from a
box.

To make a strong one, you need bones.

Carol

--

Arrowroot as a thickener
 

"S Viemeister" > wrote in message
...
> On 12/8/2015 12:53 PM, Ophelia wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>>> On Tuesday, December 8, 2015 at 9:58:07 AM UTC-5, Gary wrote:
>>>> There's no such thing as a very robust chicken broth
>>>> unless you add some boullion to it.
>>>
>>> I beg to differ. I've produced some extremely flavorful
>>> and collagen-rich chicken broths.
>>
>> Yes! I do too!
>>
> Much depends on the quality of the chicken you start with.

I think you must be right, but I haven't really given it a lot of thought.
Perhaps I have just been lucky. I do have a good butcher though, maybe that
is it.



--
http://www.helpforheroes.org.uk/shop/

Arrowroot as a thickener
 

On 12/8/2015 2:11 PM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 12/8/2015 12:53 PM, Ophelia wrote:
>>> "Cindy Hamilton" > wrote
>>>> On Tuesday, December 8, 2015 at 9:58:07 AM UTC-5, Gary wrote:
>>>>> There's no such thing as a very robust chicken broth
>>>>> unless you add some boullion to it.
>>>> I beg to differ. I've produced some extremely flavorful
>>>> and collagen-rich chicken broths.
>>> Yes! I do too!
>> Much depends on the quality of the chicken you start with.
>
> I think you must be right, but I haven't really given it a lot of thought.
> Perhaps I have just been lucky. I do have a good butcher though, maybe
> that is it.
>
The stock I make with the chicken I get from the butcher's van in
Sutherland, tastes and smells vastly better than that from most US
supermarket chicken.

Arrowroot as a thickener
 

"S Viemeister" > wrote in message
...
> On 12/8/2015 2:11 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 12/8/2015 12:53 PM, Ophelia wrote:
>>>> "Cindy Hamilton" > wrote
>>>>> On Tuesday, December 8, 2015 at 9:58:07 AM UTC-5, Gary wrote:
>>>>>> There's no such thing as a very robust chicken broth
>>>>>> unless you add some boullion to it.
>>>>> I beg to differ. I've produced some extremely flavorful
>>>>> and collagen-rich chicken broths.
>>>> Yes! I do too!
>>> Much depends on the quality of the chicken you start with.
>>
>> I think you must be right, but I haven't really given it a lot of
>> thought.
>> Perhaps I have just been lucky. I do have a good butcher though, maybe
>> that is it.
>>
> The stock I make with the chicken I get from the butcher's van in
> Sutherland, tastes and smells vastly better than that from most US
> supermarket chicken.

Ahh well I have no experience of those, thank goodness by the sound of it!
Have you bought supermarket chicken here? Is it the same as you get there?



>

--
http://www.helpforheroes.org.uk/shop/

Arrowroot as a thickener
 

On 12/8/2015 2:27 PM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 12/8/2015 2:11 PM, Ophelia wrote:
>>> "S Viemeister" > wrote
>>>> On 12/8/2015 12:53 PM, Ophelia wrote:
>>>>> "Cindy Hamilton" > wrote
>>>>>> On Tuesday, December 8, 2015 at 9:58:07 AM UTC-5, Gary wrote:
>>>>>>> There's no such thing as a very robust chicken broth
>>>>>>> unless you add some boullion to it.
>>>>>> I beg to differ. I've produced some extremely flavorful
>>>>>> and collagen-rich chicken broths.
>>>>> Yes! I do too!
>>>> Much depends on the quality of the chicken you start with.
>>> I think you must be right, but I haven't really given it a lot of
>>> thought.
>>> Perhaps I have just been lucky. I do have a good butcher though, maybe
>>> that is it.
>> The stock I make with the chicken I get from the butcher's van in
>> Sutherland, tastes and smells vastly better than that from most US
>> supermarket chicken.
> Ahh well I have no experience of those, thank goodness by the sound of
> it! Have you bought supermarket chicken here? Is it the same as you get
> there?
>
Tesco, Co-op, and M&S. Generally a bit better than much of the US stuff,
but nowhere near as tasty as the locally-raised ones I get from the butcher.
One of the tastiest chickens I've ever had, was in the US - bought at an
Amish farmers' market.

Arrowroot as a thickener
 

"S Viemeister" > wrote in message
...
> On 12/8/2015 2:27 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 12/8/2015 2:11 PM, Ophelia wrote:
>>>> "S Viemeister" > wrote
>>>>> On 12/8/2015 12:53 PM, Ophelia wrote:
>>>>>> "Cindy Hamilton" > wrote
>>>>>>> On Tuesday, December 8, 2015 at 9:58:07 AM UTC-5, Gary wrote:
>>>>>>>> There's no such thing as a very robust chicken broth
>>>>>>>> unless you add some boullion to it.
>>>>>>> I beg to differ. I've produced some extremely flavorful
>>>>>>> and collagen-rich chicken broths.
>>>>>> Yes! I do too!
>>>>> Much depends on the quality of the chicken you start with.
>>>> I think you must be right, but I haven't really given it a lot of
>>>> thought.
>>>> Perhaps I have just been lucky. I do have a good butcher though, maybe
>>>> that is it.
>>> The stock I make with the chicken I get from the butcher's van in
>>> Sutherland, tastes and smells vastly better than that from most US
>>> supermarket chicken.
>> Ahh well I have no experience of those, thank goodness by the sound of
>> it! Have you bought supermarket chicken here? Is it the same as you get
>> there?
>>
> Tesco, Co-op, and M&S. Generally a bit better than much of the US stuff,
> but nowhere near as tasty as the locally-raised ones I get from the
> butcher.
> One of the tastiest chickens I've ever had, was in the US - bought at an
> Amish farmers' market.


Nice:) I bet that was a nice change:))


--
http://www.helpforheroes.org.uk/shop/

Arrowroot as a thickener
 

On 12/8/2015 2:48 PM, Ophelia wrote:
> "S Viemeister" > wrote
>> One of the tastiest chickens I've ever had, was in the US - bought at an
>> Amish farmers' market.
>
> Nice:) I bet that was a nice change:))
>
It was lovely!
Remember the quilting meet-up in Stirling that you were too ill to
attend? Some of the same group got together again, this time in
Lancaster County, Pennsylvania. We rented a house, and took turns with
the cooking. When it was my night to cook, I did a chicken dinner.

Arrowroot as a thickener
 

"S Viemeister" > wrote in message
...
> On 12/8/2015 2:48 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> One of the tastiest chickens I've ever had, was in the US - bought at an
>>> Amish farmers' market.
>>
>> Nice:) I bet that was a nice change:))
>>
> It was lovely!
> Remember the quilting meet-up in Stirling that you were too ill to attend?
> Some of the same group got together again, this time in Lancaster County,
> Pennsylvania. We rented a house, and took turns with the cooking. When it
> was my night to cook, I did a chicken dinner.

Yes, I remember:( I bet they loved your dinner:)))


--
http://www.helpforheroes.org.uk/shop/

Arrowroot as a thickener
 

On Tuesday, December 8, 2015 at 1:50:19 PM UTC-5, cshenk wrote:

> > Not every use of chicken broth requires a strong stock.
> > When I make a quick soup from frozen Chinese dumplings
> > and boxed broth, I wouldn't want a very robust broth.
> >
> > Cindy Hamilton
>
> Try Dashi then. The boxed version is fine.

I use dashi (instant dashi, actually), but only when I want
to taste fish.

Cindy Hamilton

Arrowroot as a thickener
 

On 12/8/2015 4:08 PM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 12/8/2015 2:48 PM, Ophelia wrote:
>>> "S Viemeister" > wrote
>>>> One of the tastiest chickens I've ever had, was in the US - bought
>>>> at an Amish farmers' market.
>>> Nice:) I bet that was a nice change:))
>> It was lovely!
>> Remember the quilting meet-up in Stirling that you were too ill to
>> attend? Some of the same group got together again, this time in
>> Lancaster County, Pennsylvania. We rented a house, and took turns with
>> the cooking. When it was my night to cook, I did a chicken dinner.
>
> Yes, I remember:( I bet they loved your dinner:)))
>
There were no leftovers - just a naked carcase.

Arrowroot as a thickener
 

On 12/7/2015 8:18 PM, jmcquown wrote:

> Cheryl, you just killed two birds with one stone! You used cream of
> mushroom soup (Gary Approved) and boxed chicken stock (not Gary
> Approved). Wowsa. It's a tie. ;)

;)


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Arrowroot as a thickener
 

"S Viemeister" > wrote in message
...
> On 12/8/2015 4:08 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 12/8/2015 2:48 PM, Ophelia wrote:
>>>> "S Viemeister" > wrote
>>>>> One of the tastiest chickens I've ever had, was in the US - bought
>>>>> at an Amish farmers' market.
>>>> Nice:) I bet that was a nice change:))
>>> It was lovely!
>>> Remember the quilting meet-up in Stirling that you were too ill to
>>> attend? Some of the same group got together again, this time in
>>> Lancaster County, Pennsylvania. We rented a house, and took turns with
>>> the cooking. When it was my night to cook, I did a chicken dinner.
>>
>> Yes, I remember:( I bet they loved your dinner:)))
>>
> There were no leftovers - just a naked carcase.

Oh I believe ... you could do another in Stirling ... couldn't you?



--
http://www.helpforheroes.org.uk/shop/

Arrowroot as a thickener
 

On 12/8/2015 6:43 PM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 12/8/2015 4:08 PM, Ophelia wrote:
>>> "S Viemeister" > wrote
>>>> On 12/8/2015 2:48 PM, Ophelia wrote:
>>>>> "S Viemeister" > wrote
>>>>>> One of the tastiest chickens I've ever had, was in the US - bought
>>>>>> at an Amish farmers' market.
>>>>> Nice:) I bet that was a nice change:))
>>>> It was lovely!
>>>> Remember the quilting meet-up in Stirling that you were too ill to
>>>> attend? Some of the same group got together again, this time in
>>>> Lancaster County, Pennsylvania. We rented a house, and took turns with
>>>> the cooking. When it was my night to cook, I did a chicken dinner.
>>> Yes, I remember:( I bet they loved your dinner:)))
>> There were no leftovers - just a naked carcase.
>
> Oh I believe ... you could do another in Stirling ... couldn't you?
>
We've been considering our next meet-up - Iceland? Ireland? Followed by
Sutherland.
And Edinburgh is another possibility.

Arrowroot as a thickener
 

"S Viemeister" > wrote in message
...
> On 12/8/2015 6:43 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 12/8/2015 4:08 PM, Ophelia wrote:
>>>> "S Viemeister" > wrote
>>>>> On 12/8/2015 2:48 PM, Ophelia wrote:
>>>>>> "S Viemeister" > wrote
>>>>>>> One of the tastiest chickens I've ever had, was in the US - bought
>>>>>>> at an Amish farmers' market.
>>>>>> Nice:) I bet that was a nice change:))
>>>>> It was lovely!
>>>>> Remember the quilting meet-up in Stirling that you were too ill to
>>>>> attend? Some of the same group got together again, this time in
>>>>> Lancaster County, Pennsylvania. We rented a house, and took turns with
>>>>> the cooking. When it was my night to cook, I did a chicken dinner.
>>>> Yes, I remember:( I bet they loved your dinner:)))
>>> There were no leftovers - just a naked carcase.
>>
>> Oh I believe ... you could do another in Stirling ... couldn't you?
>>
> We've been considering our next meet-up - Iceland? Ireland? Followed by
> Sutherland.
> And Edinburgh is another possibility.

Iceland no, Edinburgh a possibility:)


--
http://www.helpforheroes.org.uk/shop/

Arrowroot as a thickener
 

On 12/8/2015 7:32 PM, S Viemeister wrote:
>>
> We've been considering our next meet-up - Iceland? Ireland? Followed by
> Sutherland.
> And Edinburgh is another possibility.

Oh Ireland! Can I invite myself maybe if you do? ;) I'd love to take my
mom to Ireland one more time. Her and my dad's last trip was to Ireland
before he got sick. Now she says she has no one to travel with and I'd
love a chance to make her happy one last time if that's to be. Even if
it isn't a cooking group meeting I really should do that. I'd love to
see Ireland too. Half of my previous generations came from there.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Arrowroot as a thickener
 

On 12/8/2015 8:17 PM, Cheryl wrote:
> On 12/8/2015 7:32 PM, S Viemeister wrote:
>>>
>> We've been considering our next meet-up - Iceland? Ireland? Followed by
>> Sutherland.
>> And Edinburgh is another possibility.
>
> Oh Ireland! Can I invite myself maybe if you do? ;) I'd love to take my
> mom to Ireland one more time. Her and my dad's last trip was to Ireland
> before he got sick. Now she says she has no one to travel with and I'd
> love a chance to make her happy one last time if that's to be. Even if
> it isn't a cooking group meeting I really should do that. I'd love to
> see Ireland too. Half of my previous generations came from there.
>
Getting the plans made for one of these trips is like herding cats - we
still have no idea which location we'll choose.
Although Ireland appeals for the North American-based attendees -
flights to Dublin are much cheaper than flights to Scotland...

Arrowroot as a thickener
 

On 12/8/2015 4:25 PM, Cindy Hamilton wrote:
> On Tuesday, December 8, 2015 at 1:50:19 PM UTC-5, cshenk wrote:
>
>>> Not every use of chicken broth requires a strong stock.
>>> When I make a quick soup from frozen Chinese dumplings
>>> and boxed broth, I wouldn't want a very robust broth.
>>>
>>> Cindy Hamilton
>>
>> Try Dashi then. The boxed version is fine.
>
> I use dashi (instant dashi, actually), but only when I want
> to taste fish.
>
> Cindy Hamilton
>
LOL I hear ya, Cindy. Dashi is definitely not chicken broth.

Jill

Arrowroot as a thickener
 

In article >, Gary > wrote:

> There's no such thing as a very robust chicken broth
> unless you add some boullion to it.

Simmer a uncooked whole chicken or chicken carcass for eight hours.
Taste the broth and it will be insipid. Do the same thing and add
copious salt to the broth and it will be excellent. Do all of the above
with celery and onion added at the start, and it'll be the bee's knees.

Bouillon contains a lot of salt, and salt's the secret.

leo

Arrowroot as a thickener
 

On Tue, 08 Dec 2015 21:19:36 -0800, Leonard Blaisdell
> wrote:

> In article >, Gary > wrote:
>
> > There's no such thing as a very robust chicken broth
> > unless you add some boullion to it.
>
> Simmer a uncooked whole chicken or chicken carcass for eight hours.
> Taste the broth and it will be insipid. Do the same thing and add
> copious salt to the broth and it will be excellent. Do all of the above
> with celery and onion added at the start, and it'll be the bee's knees.
>
> Bouillon contains a lot of salt, and salt's the secret.
>

You'll have a first rate stock just by simmering a chicken carcass
overnight with mirepoix and zero salt, but a little tomato wouldn't
hurt.

--

sf

Arrowroot as a thickener
 

In article >, sf
> wrote:

> You'll have a first rate stock just by simmering a chicken carcass
> overnight with mirepoix and zero salt, but a little tomato wouldn't
> hurt.

Hmmm. I'll pass on the carrots. I always cook them separately for
everything and add at the end. It's a personal preference. I'd never
considered tomato before. I'm considering it now. I also don't cook for
eight hours. I generally cook for four hours and do some sort of
dumpling or noodle dish. But the whole idea needs salt or equivalent
(whatever that may be), for us.
By the way, it's supposed to be storming on you for the next day or so.
Send it all our way with blessings, because we need it.
There were no ducks to kill this year (or last), since they don't go
where there ain't water <winky>

leo

Arrowroot as a thickener
 

On Wed, 09 Dec 2015 00:29:29 -0800, Leonard Blaisdell
> wrote:

> In article >, sf
> > wrote:
>
> > You'll have a first rate stock just by simmering a chicken carcass
> > overnight with mirepoix and zero salt, but a little tomato wouldn't
> > hurt.
>
> Hmmm. I'll pass on the carrots. I always cook them separately for
> everything and add at the end. It's a personal preference. I'd never
> considered tomato before. I'm considering it now. I also don't cook for
> eight hours. I generally cook for four hours and do some sort of
> dumpling or noodle dish. But the whole idea needs salt or equivalent
> (whatever that may be), for us.
> By the way, it's supposed to be storming on you for the next day or so.
> Send it all our way with blessings, because we need it.
> There were no ducks to kill this year (or last), since they don't go
> where there ain't water <winky>
>
Thanks, we aren't getting anywhere near what's being dumped on
Washington and Oregon, but we've had some very quick storms pass
through the area in the last couple of weeks. Not enough moisture to
make a difference, but hopefully it softened the ground enough that it
will be able to soak up a real storm if one chooses to visit.
Hopefully your area will benefit too.

I bought a box of matzo ball mix yesterday, so you know what I will be
experimenting with tomorrow.


--

sf

Arrowroot as a thickener
 

sf wrote:
>
> I bought a box of matzo ball mix yesterday, so you know what I will be
> experimenting with tomorrow.

My guess is "Jewish (Mother's) Chicken Soup"

If you want some extra flavor, roast that whole chicken to a deep
golden brown before you put it in the pot of water. Save some of the
fat for the matzo balls...put the rest into the pot.

Some here will argue that raw chicken right into the water tastes the
same. That's not true at all.

Arrowroot as a thickener
 

"Gary" > wrote in message ...
> sf wrote:
>>
>> I bought a box of matzo ball mix yesterday, so you know what I will be
>> experimenting with tomorrow.
>
> My guess is "Jewish (Mother's) Chicken Soup"
>
> If you want some extra flavor, roast that whole chicken to a deep
> golden brown before you put it in the pot of water. Save some of the
> fat for the matzo balls...put the rest into the pot.
>
> Some here will argue that raw chicken right into the water tastes the
> same. That's not true at all.

I agree. Sometimes I will roast bones etc depending on the flavour I am
looking for.

--
http://www.helpforheroes.org.uk/shop/

Arrowroot as a thickener
 

Leonard Blaisdell wrote:
>
> In article >, Gary > wrote:
>
> > There's no such thing as a very robust chicken broth
> > unless you add some boullion to it.
>
> Simmer a uncooked whole chicken or chicken carcass for eight hours.
> Taste the broth and it will be insipid. Do the same thing and add
> copious salt to the broth and it will be excellent. Do all of the above
> with celery and onion added at the start, and it'll be the bee's knees.
>
> Bouillon contains a lot of salt, and salt's the secret.

Good point there. I never add salt when making chicken broth and I
rarely add the mirepoix either. I want pure chicken broth/stock, not
salted chicken/vegetable broth/stock. The other flavors I'll add when
making the recipe of whatever.

As I mentioned somewhere though, you can do plain roasted turkey
scraps...bones meat and make a very flavorful broth/stock with nothing
added. It doesn't work so well with chicken.

Arrowroot as a thickener
 

> Gary wrote in rec.food.cooking:
>
>> jmcquown wrote:
>>>
>> Here's a pic for you, Jill.
>> It shows just much I really hate the commercial stuff.
>> I just took it 30 minutes ago 12/8/15
>> http://i63.tinypic.com/9hrkhd.jpg
>>
UNSALTED Chicken stock? There's the problem.

Jill

Arrowroot as a thickener
 

jmcquown wrote:
>
> > Gary wrote in rec.food.cooking:
> >
> >> jmcquown wrote:
> >>>
> >> Here's a pic for you, Jill.
> >> It shows just much I really hate the commercial stuff.
> >> I just took it 30 minutes ago 12/8/15
> >> http://i63.tinypic.com/9hrkhd.jpg
> >>
> UNSALTED Chicken stock? There's the problem.

This is a brand that was on sale that I haven't tried yet. I won't
condemn all commercial broth until I at least try them all. I can
always add salt later. I assume you were ok with the ferret touch.
heheh She was actually mad at me in that pic. I woke her up from a
deep sleep for the picture.

:-D

Arrowroot as a thickener
 

On Tuesday, December 8, 2015 at 7:19:45 PM UTC-10, Leonard Blaisdell wrote:
> In article >, Gary > wrote:
>
> > There's no such thing as a very robust chicken broth
> > unless you add some boullion to it.
>
> Simmer a uncooked whole chicken or chicken carcass for eight hours.
> Taste the broth and it will be insipid. Do the same thing and add
> copious salt to the broth and it will be excellent. Do all of the above
> with celery and onion added at the start, and it'll be the bee's knees.
>
> Bouillon contains a lot of salt, and salt's the secret.
>
> leo

You're probably right about that. I made Hawaiian chop steak last night which is a beef steak and veggie stir fry. For the veggies I used onions, celery, and mushrooms. A sauce is made with a cornstarch slurry. These days I don't bother with chicken stock and use Knorr Chicken Granulated Bouillon. Mostly, I use it as a salt seasoning. I suppose a chicken soup could be made from the stuff but I wouldn't make it. It works great when chicken stock ain't all that important which would be most dishes except soup.

Arrowroot as a thickener
 

On 12/9/2015 10:31 AM, Gary wrote:
> jmcquown wrote:
>>
>>> Gary wrote in rec.food.cooking:
>>>
>>>> jmcquown wrote:
>>>>>
>>>> Here's a pic for you, Jill.
>>>> It shows just much I really hate the commercial stuff.
>>>> I just took it 30 minutes ago 12/8/15
>>>> http://i63.tinypic.com/9hrkhd.jpg
>>>>
>> UNSALTED Chicken stock? There's the problem.
>
> This is a brand that was on sale that I haven't tried yet. I won't
> condemn all commercial broth until I at least try them all. I can
> always add salt later. I assume you were ok with the ferret touch.
> heheh She was actually mad at me in that pic. I woke her up from a
> deep sleep for the picture.
>
> :-D
>
Yes, she was cute. But unsalted chicken broth/stock makes no sense. I
wouldn't begin to make it that way, much less buy it that way. You're
just asking for failure.

Jill

Arrowroot as a thickener
 

On Wed, 09 Dec 2015 06:48:30 -0500, Gary > wrote:

> sf wrote:
> >
> > I bought a box of matzo ball mix yesterday, so you know what I will be
> > experimenting with tomorrow.
>
> My guess is "Jewish (Mother's) Chicken Soup"
>
> If you want some extra flavor, roast that whole chicken to a deep
> golden brown before you put it in the pot of water. Save some of the
> fat for the matzo balls...put the rest into the pot.
>
> Some here will argue that raw chicken right into the water tastes the
> same. That's not true at all.

I agree.

--

sf

Arrowroot as a thickener
 

Cindy Hamilton wrote in rec.food.cooking:

> On Tuesday, December 8, 2015 at 1:50:19 PM UTC-5, cshenk wrote:
>
> > > Not every use of chicken broth requires a strong stock.
> > > When I make a quick soup from frozen Chinese dumplings
> > > and boxed broth, I wouldn't want a very robust broth.
> > >
> > > Cindy Hamilton
> >
> > Try Dashi then. The boxed version is fine.
>
> I use dashi (instant dashi, actually), but only when I want
> to taste fish.
>
> Cindy Hamilton

Actuslly try it sometime. It doenst taste like fish.

--

Arrowroot as a thickener
 

Leonard Blaisdell wrote in rec.food.cooking:

> In article >, Gary > wrote:
>
> > There's no such thing as a very robust chicken broth
> > unless you add some boullion to it.
>
> Simmer a uncooked whole chicken or chicken carcass for eight hours.
> Taste the broth and it will be insipid. Do the same thing and add
> copious salt to the broth and it will be excellent. Do all of the
> above with celery and onion added at the start, and it'll be the
> bee's knees.
>
> Bouillon contains a lot of salt, and salt's the secret.
>
> leo

Careful to not tel them the other one is often MSG or there will be a
blizzard of fake headaches

--

Arrowroot as a thickener
 

On 12/9/2015 12:14 PM, jmcquown wrote:
> On 12/9/2015 10:31 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>>> Gary wrote in rec.food.cooking:
>>>>
>>>>> jmcquown wrote:
>>>>>>
>>>>> Here's a pic for you, Jill.
>>>>> It shows just much I really hate the commercial stuff.
>>>>> I just took it 30 minutes ago 12/8/15
>>>>> http://i63.tinypic.com/9hrkhd.jpg
>>>>>
>>> UNSALTED Chicken stock? There's the problem.
>>
>> This is a brand that was on sale that I haven't tried yet. I won't
>> condemn all commercial broth until I at least try them all. I can
>> always add salt later. I assume you were ok with the ferret touch.
>> heheh She was actually mad at me in that pic. I woke her up from a
>> deep sleep for the picture.
>>
>> :-D
>>
> Yes, she was cute. But unsalted chicken broth/stock makes no sense. I
> wouldn't begin to make it that way, much less buy it that way. You're
> just asking for failure.
>
> Jill

I always make my chicken and vegetable stocks without salt. That way I
can control how much salt goes into the final product. But I always
season the dish in which I am using it.

I make my own stock so that I know what is in it, though, not because of
flavor. The flavor usually comes with whatever else I put into my dish
at the time I am making it. The fact that I like the flavor of my
homemade stock so much better than store bought is just an extra bonus,
AFAIC.

Arrowroot as a thickener
 

On Tuesday, December 8, 2015 at 8:07:06 AM UTC-6, Gary wrote:
> jmcquown wrote:
> >
> > On 12/7/2015 6:44 PM, Cheryl wrote:
> > (gentle snippage)
> > >
> > > The chops were fantastic in the slow cooker. I used cream of mushroom
> > > soup (from a can!), some chicken stock (boxed!), 2 good sized sweet
> > > yellow onions on the bottom of the slow cooker, and I browned the chops
> > > before they went in. I didn't brown the onions like I normally would but
> > > they were excellent because they practically disintegrated in the
> > > liquids and left it tasting more like onion soup. The chops weren't
> > > falling apart but were still very tender and not at all dried out. I
> > > just had one of the leftovers for dinner, still good. I'll freeze the
> > > last one for a later meal.
> > >
> > Cheryl, you just killed two birds with one stone! You used cream of
> > mushroom soup (Gary Approved) and boxed chicken stock (not Gary
> > Approved). Wowsa. It's a tie. ;)
>
> Yeah...she was smart. The canned soup canceled out the boxed stock.
> But I won't pick on Cheryl anyway, she lives where I grew up.
>
> I tease about commercial chicken broth/stock often. It's better
> than nothing I guess but it really is weak dishwater. If you want
> to spend your money that way, go for it.
>
> I always make my broth/stock in advance so the good stuff is
> always on standby.
>
> Here's a pic for you, Jill.
> It shows just much I really hate the commercial stuff.
> I just took it 30 minutes ago 12/8/15
> http://i63.tinypic.com/9hrkhd.jpg
>
>
> > I've cooked pork chops in the slow cooker before. Like you, I first
> > seasoned and browned them. I browned them in a skillet. Then they went
> > into the crock pot. I added sauteed onion, garlic. I'm adjusting herbs
> > and spices as I go along.
>
> When I was young, something similar was one of my favorite meals. Mom
> would buy thin cheap pork chops and fry them to death. Luckily, she
> would then add in a can of cream of mushroom soup with some water,
> cover and cook more. I loved that meal.

No wonder that you ended up having the sort of taste you have. You grew
up with crappy cooking.

--Bryan

Arrowroot as a thickener
 

On 12/7/2015 9:16 AM, Sqwertz wrote:
> Wrong on both counts, as usual.
Just you, your forgeries, and your history of stalking women on the net:

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

Arrowroot as a thickener
 

On 12/6/2015 11:12 PM, Sqwertz wrote:
> Which is why I just use corn or potato starch.
>
> -sw
Just you, your forgeries, and your history of stalking women on the net:

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

Arrowroot as a thickener
 

On Thu, 10 Dec 2015 06:47:37 -0600, dejamos >
wrote:

> I always make my chicken and vegetable stocks without salt. That way I
> can control how much salt goes into the final product. But I always
> season the dish in which I am using it.

Exactly. Stock is not a finished dish, it's a component of other
dishes.

--

sf

Arrowroot as a thickener
 

MisterDiddyWahDiddy wrote:
>
> Gary wrote:
> > When I was young, something similar was one of my favorite meals. Mom
> > would buy thin cheap pork chops and fry them to death. Luckily, she
> > would then add in a can of cream of mushroom soup with some water,
> > cover and cook more. I loved that meal.
>
> No wonder that you ended up having the sort of taste you have. You grew
> up with crappy cooking.

LOL! I admittedly have TIAD. I like almost everything. It's not a bad
thing either. I eat happily when others do not sometimes. Back in the
50's "new mom" was learning and we got lots of lousy meals. Today, she
is a fantastic cook.

Anyway, you can cook pork chops to death and still revive them by
simmering in some cream of mushroom soup for a bit. I need to make
this soon (without cooking the chops to death). I really liked that
flavor combo. It's like a childhood comfort meal to me.

:-D

Arrowroot as a thickener
 

sf wrote:
>
> On Thu, 10 Dec 2015 06:47:37 -0600, dejamos >
> wrote:
>
> > I always make my chicken and vegetable stocks without salt. That way I
> > can control how much salt goes into the final product. But I always
> > season the dish in which I am using it.
>
> Exactly. Stock is not a finished dish, it's a component of other
> dishes.

And that's why I never salt mine either.