I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
steaks at my supermarket and cut out the bones and fat before cooking and
chuck the bones, any excess meat and fat into the freezer.
I took out the scraps, defrosted them in the microwave and roasted them at
400F for forty minutes. Then I threw them in an eight quart stockpot and got
this minus the onion.
<https://postimg.cc/0bVYcXQX>

Then I simmered and reduced the concoction for seven hours and ended up with
this.
<https://postimg.cc/1n1wfLCX>

I´m planning on making beef stew using one of the containers and freezing
the other. I wonder what it will taste like? I hope that it´s better than
"Better Than Bouillon", but I like BtB for stew, so we´ll see. The stew
will definitely need salt, because the reduction has little.

leo

On Thursday, December 3, 2020 at 11:54:29 PM UTC-6, Leo wrote:
>
> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
> steaks at my supermarket and cut out the bones and fat before cooking and
> chuck the bones, any excess meat and fat into the freezer.
> I took out the scraps, defrosted them in the microwave and roasted them at
> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
> this minus the onion.
> <https://postimg.cc/0bVYcXQX>
>
> Then I simmered and reduced the concoction for seven hours and ended up with
> this.
> <https://postimg.cc/1n1wfLCX>
>
> I´m planning on making beef stew using one of the containers and freezing
> the other. I wonder what it will taste like? I hope that it´s better than
> "Better Than Bouillon", but I like BtB for stew, so we´ll see. The stew
> will definitely need salt, because the reduction has little.
>
> leo
>
When you make your stew with your reduction be sure and post your results.

Leo wrote:

> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
> steaks at my supermarket and cut out the bones and fat before cooking and
> chuck the bones, any excess meat and fat into the freezer.
> I took out the scraps, defrosted them in the microwave and roasted them at
> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
> this minus the onion.
> <https://postimg.cc/0bVYcXQX>
>
> Then I simmered and reduced the concoction for seven hours and ended up with
> this.
> <https://postimg.cc/1n1wfLCX>
>
> I´m planning on making beef stew using one of the containers and freezing
> the other. I wonder what it will taste like? I hope that it´s better than
> "Better Than Bouillon", but I like BtB for stew, so we´ll see. The stew
> will definitely need salt, because the reduction has little.


I like it...

--
Best
Greg

On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
wrote:

>I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
>steaks at my supermarket and cut out the bones and fat before cooking and
>chuck the bones, any excess meat and fat into the freezer.
>I took out the scraps, defrosted them in the microwave and roasted them at
>400F for forty minutes. Then I threw them in an eight quart stockpot and got
>this minus the onion.
><https://postimg.cc/0bVYcXQX>
>
>Then I simmered and reduced the concoction for seven hours and ended up with
>this.
><https://postimg.cc/1n1wfLCX>
>
>I´m planning on making beef stew using one of the containers and freezing
>the other. I wonder what it will taste like? I hope that it´s better than
>"Better Than Bouillon", but I like BtB for stew, so we´ll see. The stew
>will definitely need salt, because the reduction has little.
>
>leo

Looks good but it puzzles me why you cut the bones out from the meat?
I find meat cooked on the bone is always sweeter.

On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
> wrote:
> >I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
> >steaks at my supermarket and cut out the bones and fat before cooking and
> >chuck the bones, any excess meat and fat into the freezer.
> >I took out the scraps, defrosted them in the microwave and roasted them at
> >400F for forty minutes. Then I threw them in an eight quart stockpot and got
> >this minus the onion.
> ><https://postimg.cc/0bVYcXQX>
> >
> >Then I simmered and reduced the concoction for seven hours and ended up with
> >this.
> ><https://postimg.cc/1n1wfLCX>
> >
> >I惴 planning on making beef stew using one of the containers and freezing
> >the other. I wonder what it will taste like? I hope that itæ„€ better than
> >"Better Than Bouillon", but I like BtB for stew, so we惻l see. The stew
> >will definitely need salt, because the reduction has little.
> >
> >leo
> Looks good but it puzzles me why you cut the bones out from the meat?
> I find meat cooked on the bone is always sweeter.

I'm sure you do, but your opinion is not borne out by science:

<https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>

Cindy Hamilton

On Fri, 4 Dec 2020 03:36:07 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
>> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
>> wrote:
>> >I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
>> >steaks at my supermarket and cut out the bones and fat before cooking and
>> >chuck the bones, any excess meat and fat into the freezer.
>> >I took out the scraps, defrosted them in the microwave and roasted them at
>> >400F for forty minutes. Then I threw them in an eight quart stockpot and got
>> >this minus the onion.
>> ><https://postimg.cc/0bVYcXQX>
>> >
>> >Then I simmered and reduced the concoction for seven hours and ended up with
>> >this.
>> ><https://postimg.cc/1n1wfLCX>
>> >
>> >I? planning on making beef stew using one of the containers and freezing
>> >the other. I wonder what it will taste like? I hope that it? better than
>> >"Better Than Bouillon", but I like BtB for stew, so we?l see. The stew
>> >will definitely need salt, because the reduction has little.
>> >
>> >leo
>> Looks good but it puzzles me why you cut the bones out from the meat?
>> I find meat cooked on the bone is always sweeter.
>
>I'm sure you do, but your opinion is not borne out by science:
>
><https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>
>Cindy Hamilton

They have their opinion, I have mine. Once bought a prime rib de
boned as it was at an advantageous price, did not taste in any way the
same. I see they have a recipe for red wine cooked prime rib,
although I like red wine in cooking, never with prime rib - that cut
of beef has wonderful flavour all its own if you have a good palate.

I do not like that Mexican style food that is just plain hot but not
particularly flavour full like an Indian curry and have wondered in
recent years if that has made my taste buds more sensitive than
someone who eats all the hot peppers etc.

On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
> On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
>> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
>> wrote:
>>> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
>>> steaks at my supermarket and cut out the bones and fat before cooking and
>>> chuck the bones, any excess meat and fat into the freezer.
>>> I took out the scraps, defrosted them in the microwave and roasted them at
>>> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
>>> this minus the onion.
>>> <https://postimg.cc/0bVYcXQX>
>>>
>>> Then I simmered and reduced the concoction for seven hours and ended up with
>>> this.
>>> <https://postimg.cc/1n1wfLCX>
>>>
>>> I惴 planning on making beef stew using one of the containers and freezing
>>> the other. I wonder what it will taste like? I hope that itæ„€ better than
>>> "Better Than Bouillon", but I like BtB for stew, so we惻l see. The stew
>>> will definitely need salt, because the reduction has little.
>>>
>>> leo
>> Looks good but it puzzles me why you cut the bones out from the meat?
>> I find meat cooked on the bone is always sweeter.
>
> I'm sure you do, but your opinion is not borne out by science:
>
> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>
> Cindy Hamilton
>

That is hardly science.

On Friday, December 4, 2020 at 8:45:28 AM UTC-5, Taxed and Spent wrote:
> On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
> > On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
> >> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
> >> wrote:
> >>> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
> >>> steaks at my supermarket and cut out the bones and fat before cooking and
> >>> chuck the bones, any excess meat and fat into the freezer.
> >>> I took out the scraps, defrosted them in the microwave and roasted them at
> >>> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
> >>> this minus the onion.
> >>> <https://postimg.cc/0bVYcXQX>
> >>>
> >>> Then I simmered and reduced the concoction for seven hours and ended up with
> >>> this.
> >>> <https://postimg.cc/1n1wfLCX>
> >>>
> >>> I惴 planning on making beef stew using one of the containers and freezing
> >>> the other. I wonder what it will taste like? I hope that itæ„€ better than
> >>> "Better Than Bouillon", but I like BtB for stew, so we惻l see. The stew
> >>> will definitely need salt, because the reduction has little.
> >>>
> >>> leo
> >> Looks good but it puzzles me why you cut the bones out from the meat?
> >> I find meat cooked on the bone is always sweeter.
> >
> > I'm sure you do, but your opinion is not borne out by science:
> >
> > <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
> >
> > Cindy Hamilton
> >
> That is hardly science.

Granted. But nobody's going to fund a proper double-blind test to see if
meat is sweeter nearer the bone.

Cindy Hamilton

On Fri, 4 Dec 2020 05:45:20 -0800, Taxed and Spent
> wrote:

>On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
>> On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
>>> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
>>> wrote:
>>>> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
>>>> steaks at my supermarket and cut out the bones and fat before cooking and
>>>> chuck the bones, any excess meat and fat into the freezer.
>>>> I took out the scraps, defrosted them in the microwave and roasted them at
>>>> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
>>>> this minus the onion.
>>>> <https://postimg.cc/0bVYcXQX>
>>>>
>>>> Then I simmered and reduced the concoction for seven hours and ended up with
>>>> this.
>>>> <https://postimg.cc/1n1wfLCX>
>>>>
>>>> I? planning on making beef stew using one of the containers and freezing
>>>> the other. I wonder what it will taste like? I hope that it? better than
>>>> "Better Than Bouillon", but I like BtB for stew, so we?l see. The stew
>>>> will definitely need salt, because the reduction has little.
>>>>
>>>> leo
>>> Looks good but it puzzles me why you cut the bones out from the meat?
>>> I find meat cooked on the bone is always sweeter.
>>
>> I'm sure you do, but your opinion is not borne out by science:
>>
>> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>>
>> Cindy Hamilton
>
>That is hardly science.

That is hardly logical... why go through that whole rigamarole, if
making stew leave the meat on the bones, brown and simmer on low until
the meat falls off the bones, remove the bones and skim off the fat.
At some point while simmering add seasonings, herbs, and towards the
end add veggies so they don't over cook.

I cook stews all the time, all kinds, I never go through all that
rediculousness. And an 8 quart pot is really too small to make a real
stew... a 12 quart pot offers room to add stuff without liquid
slopping over... I never fill a pot to the tippy top... thats a sure
sign of slovenly cooking... and I'm not about to spend all those hours
to end up with a mini stew, gotta plan on left overs to freeze for
another meal.

Those pictures don't show any stew... they actually show nice plastic
containers, and something I'd feed to the critters, but more likely to
the trash can.

On 12/4/2020 7:05 AM, Sheldon Martin wrote:
> On Fri, 4 Dec 2020 05:45:20 -0800, Taxed and Spent
> > wrote:
>
>> On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
>>> On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
>>>> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
>>>> wrote:
>>>>> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
>>>>> steaks at my supermarket and cut out the bones and fat before cooking and
>>>>> chuck the bones, any excess meat and fat into the freezer.
>>>>> I took out the scraps, defrosted them in the microwave and roasted them at
>>>>> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
>>>>> this minus the onion.
>>>>> <https://postimg.cc/0bVYcXQX>
>>>>>
>>>>> Then I simmered and reduced the concoction for seven hours and ended up with
>>>>> this.
>>>>> <https://postimg.cc/1n1wfLCX>
>>>>>
>>>>> I? planning on making beef stew using one of the containers and freezing
>>>>> the other. I wonder what it will taste like? I hope that it? better than
>>>>> "Better Than Bouillon", but I like BtB for stew, so we?l see. The stew
>>>>> will definitely need salt, because the reduction has little.
>>>>>
>>>>> leo
>>>> Looks good but it puzzles me why you cut the bones out from the meat?
>>>> I find meat cooked on the bone is always sweeter.
>>>
>>> I'm sure you do, but your opinion is not borne out by science:
>>>
>>> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>>>
>>> Cindy Hamilton
>>
>> That is hardly science.
>
> That is hardly logical... why go through that whole rigamarole, if
> making stew leave the meat on the bones, brown and simmer on low until
> the meat falls off the bones, remove the bones and skim off the fat.
> At some point while simmering add seasonings, herbs, and towards the
> end add veggies so they don't over cook.
>
> I cook stews all the time, all kinds, I never go through all that
> rediculousness. And an 8 quart pot is really too small to make a real
> stew... a 12 quart pot offers room to add stuff without liquid
> slopping over... I never fill a pot to the tippy top... thats a sure
> sign of slovenly cooking... and I'm not about to spend all those hours
> to end up with a mini stew, gotta plan on left overs to freeze for
> another meal.
>
> Those pictures don't show any stew... they actually show nice plastic
> containers, and something I'd feed to the critters, but more likely to
> the trash can.
>


You really are an idiot.

On 12/4/2020 6:37 AM, Cindy Hamilton wrote:
> On Friday, December 4, 2020 at 8:45:28 AM UTC-5, Taxed and Spent wrote:
>> On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
>>> On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
>>>> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
>>>> wrote:
>>>>> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
>>>>> steaks at my supermarket and cut out the bones and fat before cooking and
>>>>> chuck the bones, any excess meat and fat into the freezer.
>>>>> I took out the scraps, defrosted them in the microwave and roasted them at
>>>>> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
>>>>> this minus the onion.
>>>>> <https://postimg.cc/0bVYcXQX>
>>>>>
>>>>> Then I simmered and reduced the concoction for seven hours and ended up with
>>>>> this.
>>>>> <https://postimg.cc/1n1wfLCX>
>>>>>
>>>>> I惴 planning on making beef stew using one of the containers and freezing
>>>>> the other. I wonder what it will taste like? I hope that itæ„€ better than
>>>>> "Better Than Bouillon", but I like BtB for stew, so we惻l see. The stew
>>>>> will definitely need salt, because the reduction has little.
>>>>>
>>>>> leo
>>>> Looks good but it puzzles me why you cut the bones out from the meat?
>>>> I find meat cooked on the bone is always sweeter.
>>>
>>> I'm sure you do, but your opinion is not borne out by science:
>>>
>>> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>>>
>>> Cindy Hamilton
>>>
>> That is hardly science.
>
> Granted. But nobody's going to fund a proper double-blind test to see if
> meat is sweeter nearer the bone.
>
> Cindy Hamilton
>


Rather wishy washy, aren't you?

On Fri, 4 Dec 2020 06:37:24 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, December 4, 2020 at 8:45:28 AM UTC-5, Taxed and Spent wrote:
>> On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
>> > On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
>> >> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
>> >> wrote:
>> >>> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
>> >>> steaks at my supermarket and cut out the bones and fat before cooking and
>> >>> chuck the bones, any excess meat and fat into the freezer.
>> >>> I took out the scraps, defrosted them in the microwave and roasted them at
>> >>> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
>> >>> this minus the onion.
>> >>> <https://postimg.cc/0bVYcXQX>
>> >>>
>> >>> Then I simmered and reduced the concoction for seven hours and ended up with
>> >>> this.
>> >>> <https://postimg.cc/1n1wfLCX>
>> >>>
>> >>> I? planning on making beef stew using one of the containers and freezing
>> >>> the other. I wonder what it will taste like? I hope that it? better than
>> >>> "Better Than Bouillon", but I like BtB for stew, so we?l see. The stew
>> >>> will definitely need salt, because the reduction has little.
>> >>>
>> >>> leo
>> >> Looks good but it puzzles me why you cut the bones out from the meat?
>> >> I find meat cooked on the bone is always sweeter.
>> >
>> > I'm sure you do, but your opinion is not borne out by science:
>> >
>> > <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>> >
>> > Cindy Hamilton
>> >
>> That is hardly science.
>
>Granted. But nobody's going to fund a proper double-blind test to see if
>meat is sweeter nearer the bone.
>
>Cindy Hamilton

I never think of meat being sweet, except for certain female parts.

In article >,
Sheldon says...
> I never think of meat being sweet, except for certain female parts.
>
do you remember your first blowjob?

On 2020-12-04 4:36 a.m., Cindy Hamilton wrote:

>>>
>>> leo
>> Looks good but it puzzles me why you cut the bones out from the meat?
>> I find meat cooked on the bone is always sweeter.
>
> I'm sure you do, but your opinion is not borne out by science:
>
> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>
> Cindy Hamilton
>
I've always been suspicious of this widely held opinion. It just doesn't
make much sense to me.

On 12/4/2020 12:23 PM, Graham wrote:
> On 2020-12-04 4:36 a.m., Cindy Hamilton wrote:
>
>>>>
>>>> leo
>>> Looks good but it puzzles me why you cut the bones out from the meat?
>>> I find meat cooked on the bone is always sweeter.
>>
>> I'm sure you do, but your opinion is not borne out by science:
>>
>> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>>
>>
>> Cindy Hamilton
>>
> I've always been suspicious of this widely held opinion. It just doesn't
> make much sense to me.

Taste sweeter? Not so much, but sometimes the texture seems a bit
better. That could be a function of the heat transfer from the bone.
OTOH, in the case of a T-bone steak the one side is more tender and it
can be the illusion from eating the tenderloin from the bone.

Just like taking Placebos, the prescription strength is better.

Sheldon Martin wrote:
> On Fri, 4 Dec 2020 06:37:24 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Friday, December 4, 2020 at 8:45:28 AM UTC-5, Taxed and Spent wrote:
>>> On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
>>>> On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
>>>>> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
>>>>> wrote:
>>>>>> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
>>>>>> steaks at my supermarket and cut out the bones and fat before cooking and
>>>>>> chuck the bones, any excess meat and fat into the freezer.
>>>>>> I took out the scraps, defrosted them in the microwave and roasted them at
>>>>>> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
>>>>>> this minus the onion.
>>>>>> <https://postimg.cc/0bVYcXQX>
>>>>>>
>>>>>> Then I simmered and reduced the concoction for seven hours and ended up with
>>>>>> this.
>>>>>> <https://postimg.cc/1n1wfLCX>
>>>>>>
>>>>>> I? planning on making beef stew using one of the containers and freezing
>>>>>> the other. I wonder what it will taste like? I hope that it? better than
>>>>>> "Better Than Bouillon", but I like BtB for stew, so we?l see. The stew
>>>>>> will definitely need salt, because the reduction has little.
>>>>>>
>>>>>> leo
>>>>> Looks good but it puzzles me why you cut the bones out from the meat?
>>>>> I find meat cooked on the bone is always sweeter.
>>>>
>>>> I'm sure you do, but your opinion is not borne out by science:
>>>>
>>>> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>>>>
>>>> Cindy Hamilton
>>>>
>>> That is hardly science.
>>
>> Granted. But nobody's going to fund a proper double-blind test to see if
>> meat is sweeter nearer the bone.
>>
>> Cindy Hamilton
>
> I never think of meat being sweet, except for certain female parts.
>

Smoked hog pussy Popeye?

On Fri, 4 Dec 2020 12:36:33 -0500, Ed Pawlowski > wrote:

>On 12/4/2020 12:23 PM, Graham wrote:
>> On 2020-12-04 4:36 a.m., Cindy Hamilton wrote:
>>
>>>>>
>>>>> leo
>>>> Looks good but it puzzles me why you cut the bones out from the meat?
>>>> I find meat cooked on the bone is always sweeter.
>>>
>>> I'm sure you do, but your opinion is not borne out by science:
>>>
>>> <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>>>
>>>
>>> Cindy Hamilton
>>>
>> I've always been suspicious of this widely held opinion. It just doesn't
>> make much sense to me.
>
>Taste sweeter? Not so much, but sometimes the texture seems a bit
>better. That could be a function of the heat transfer from the bone.
>OTOH, in the case of a T-bone steak the one side is more tender and it
>can be the illusion from eating the tenderloin from the bone.
>
>Just like taking Placebos, the prescription strength is better.

Bi-valve meat is often sweetish, like from oysters... Oyster dressing
is kind of sweet. Hot women love to watch me slurp raw oysters on the
half shell, all that opalescent wet nacre gives them salatious
ideas... I can always tell by how their thighs spread to the outer
limits of the bar stools.

On Fri, 04 Dec 2020 08:18:20 -0400, Lucretia Borgia
> wrote:

>On Fri, 4 Dec 2020 03:36:07 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
>>> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
>>> wrote:
>>> >I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
>>> >steaks at my supermarket and cut out the bones and fat before cooking and
>>> >chuck the bones, any excess meat and fat into the freezer.
>>> >I took out the scraps, defrosted them in the microwave and roasted them at
>>> >400F for forty minutes. Then I threw them in an eight quart stockpot and got
>>> >this minus the onion.
>>> ><https://postimg.cc/0bVYcXQX>
>>> >
>>> >Then I simmered and reduced the concoction for seven hours and ended up with
>>> >this.
>>> ><https://postimg.cc/1n1wfLCX>
>>> >
>>> >I? planning on making beef stew using one of the containers and freezing
>>> >the other. I wonder what it will taste like? I hope that it? better than
>>> >"Better Than Bouillon", but I like BtB for stew, so we?l see. The stew
>>> >will definitely need salt, because the reduction has little.
>>> >
>>> >leo
>>> Looks good but it puzzles me why you cut the bones out from the meat?
>>> I find meat cooked on the bone is always sweeter.
>>
>>I'm sure you do, but your opinion is not borne out by science:
>>
>><https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
>>
>>Cindy Hamilton
>
>They have their opinion, I have mine. Once bought a prime rib de
>boned as it was at an advantageous price, did not taste in any way the
>same. I see they have a recipe for red wine cooked prime rib,
>although I like red wine in cooking, never with prime rib - that cut
>of beef has wonderful flavour all its own if you have a good palate.
>
>I do not like that Mexican style food that is just plain hot but not
>particularly flavour full like an Indian curry and have wondered in
>recent years if that has made my taste buds more sensitive than
>someone who eats all the hot peppers etc.

Most whites don't eat "all the hot peppers etc."

On Friday, December 4, 2020 at 10:56:29 AM UTC-5, Sheldon wrote:
> On Fri, 4 Dec 2020 06:37:24 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, December 4, 2020 at 8:45:28 AM UTC-5, Taxed and Spent wrote:
> >> On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
> >> > On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia wrote:
> >> >> On Thu, 03 Dec 2020 21:54:18 -0800, Leo >
> >> >> wrote:
> >> >>> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in sirloin
> >> >>> steaks at my supermarket and cut out the bones and fat before cooking and
> >> >>> chuck the bones, any excess meat and fat into the freezer.
> >> >>> I took out the scraps, defrosted them in the microwave and roasted them at
> >> >>> 400F for forty minutes. Then I threw them in an eight quart stockpot and got
> >> >>> this minus the onion.
> >> >>> <https://postimg.cc/0bVYcXQX>
> >> >>>
> >> >>> Then I simmered and reduced the concoction for seven hours and ended up with
> >> >>> this.
> >> >>> <https://postimg.cc/1n1wfLCX>
> >> >>>
> >> >>> I? planning on making beef stew using one of the containers and freezing
> >> >>> the other. I wonder what it will taste like? I hope that it? better than
> >> >>> "Better Than Bouillon", but I like BtB for stew, so we?l see. The stew
> >> >>> will definitely need salt, because the reduction has little.
> >> >>>
> >> >>> leo
> >> >> Looks good but it puzzles me why you cut the bones out from the meat?
> >> >> I find meat cooked on the bone is always sweeter.
> >> >
> >> > I'm sure you do, but your opinion is not borne out by science:
> >> >
> >> > <https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
> >> >
> >> > Cindy Hamilton
> >> >
> >> That is hardly science.
> >
> >Granted. But nobody's going to fund a proper double-blind test to see if
> >meat is sweeter nearer the bone.
> >
> >Cindy Hamilton
> I never think of meat being sweet

It's an expression. The word "sweet" is used because it rhymes.

It doesn't mean "sweet" in the sense of sugary. If anything, it's the
old meaning of "sweet": pleasing in general; delightful.

Cindy Hamilton

On Fri, 4 Dec 2020 11:31:56 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, December 4, 2020 at 10:56:29 AM UTC-5, Sheldon wrote:
>> On Fri, 4 Dec 2020 06:37:24 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Friday, December 4, 2020 at 8:45:28 AM UTC-5, Taxed and Spent wrote:

>> >> That is hardly science.
>> >
>> >Granted. But nobody's going to fund a proper double-blind test to see if
>> >meat is sweeter nearer the bone.
>> >
>> >Cindy Hamilton
>> I never think of meat being sweet
>
>It's an expression. The word "sweet" is used because it rhymes.
>
>It doesn't mean "sweet" in the sense of sugary. If anything, it's the
>old meaning of "sweet": pleasing in general; delightful.

Yeah, right.

On 2020-12-04 12:10 p.m., % wrote:
> In article >,
> Sheldon says...
>> I never think of meat being sweet, except for certain female parts.
>>
> do you remember your first blowjob?
>

He may have been too hungover because he had a dozen shots of Vodka
after, but even that didn't get rid of the taste.

In article >, says...
>
> On 2020-12-04 12:10 p.m., % wrote:
> > In article >,
> > Sheldon says...
> >> I never think of meat being sweet, except for certain female parts.
> >>
> > do you remember your first blowjob?
> >
>
> He may have been too hungover because he had a dozen shots of Vodka
> after, but even that didn't get rid of the taste.
>
I was going to ask him how he got the taste out
of his mouth.

Leo wrote:

> I got up at 5:15 AM yesterday and had nothing to do. I buy bone-in
> sirloin steaks at my supermarket and cut out the bones and fat before
> cooking and chuck the bones, any excess meat and fat into the freezer.
> I took out the scraps, defrosted them in the microwave and roasted
> them at 400F for forty minutes. Then I threw them in an eight quart
> stockpot and got this minus the onion.
> <https://postimg.cc/0bVYcXQX>
>
> Then I simmered and reduced the concoction for seven hours and ended
> up with this.
> <https://postimg.cc/1n1wfLCX>
>
> I´m planning on making beef stew using one of the containers and
> freezing the other. I wonder what it will taste like? I hope that
> it´s better than "Better Than Bouillon", but I like BtB for stew, so
> we´ll see. The stew will definitely need salt, because the reduction
> has little.
>
> leo

Looks good!

I made a gallon of Vegetable broth today and turned 1/2 into a 'hot
pot' garlicy broth which is mixed at serving with steamed goodies.

Sheldon Martin wrote:

> On Fri, 4 Dec 2020 05:45:20 -0800, Taxed and Spent
> > wrote:
>
> > On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
> >> On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia Borgia
> wrote: >>> On Thu, 03 Dec 2020 21:54:18 -0800, Leo
> > >>> wrote:
> >>>> I got up at 5:15 AM yesterday and had nothing to do. I buy
> bone-in sirloin >>>> steaks at my supermarket and cut out the bones
> and fat before cooking and >>>> chuck the bones, any excess meat and
> fat into the freezer. >>>> I took out the scraps, defrosted them in
> the microwave and roasted them at >>>> 400F for forty minutes. Then I
> threw them in an eight quart stockpot and got >>>> this minus the
> onion. >>>> <https://postimg.cc/0bVYcXQX>
> > > > >
> >>>> Then I simmered and reduced the concoction for seven hours and
> ended up with >>>> this.
> >>>> <https://postimg.cc/1n1wfLCX>
> > > > >
> >>>> I? planning on making beef stew using one of the containers and
> freezing >>>> the other. I wonder what it will taste like? I hope
> that it? better than >>>> "Better Than Bouillon", but I like BtB for
> stew, so we?l see. The stew >>>> will definitely need salt, because
> the reduction has little.
> > > > >
> >>>> leo
> >>> Looks good but it puzzles me why you cut the bones out from the
> meat? >>> I find meat cooked on the bone is always sweeter.
> >>
> >> I'm sure you do, but your opinion is not borne out by science:
> >>
> >>
> <https://www.seriouseats.com/2013/03/...-bones-add-fla
> vor-to-meat-beef.html> >> >> Cindy Hamilton
> >
> > That is hardly science.
>
> That is hardly logical... why go through that whole rigamarole, if
> making stew leave the meat on the bones, brown and simmer on low until
> the meat falls off the bones, remove the bones and skim off the fat.
> At some point while simmering add seasonings, herbs, and towards the
> end add veggies so they don't over cook.
>
> I cook stews all the time, all kinds, I never go through all that
> rediculousness. And an 8 quart pot is really too small to make a real
> stew... a 12 quart pot offers room to add stuff without liquid
> slopping over... I never fill a pot to the tippy top... thats a sure
> sign of slovenly cooking... and I'm not about to spend all those hours
> to end up with a mini stew, gotta plan on left overs to freeze for
> another meal.
>
> Those pictures don't show any stew... they actually show nice plastic
> containers, and something I'd feed to the critters, but more likely to
> the trash can.

Sheldon, you claim to be a 'cook' but you utterly fail here. You don't
have the basics of a good broth, possibly because it all came as cans
and powders in the Navy and today in a can or box.

Taxed and Spent wrote:

> On 12/4/2020 7:05 AM, Sheldon Martin wrote:
> > On Fri, 4 Dec 2020 05:45:20 -0800, Taxed and Spent
> > wrote:
> >
> > > On 12/4/2020 3:36 AM, Cindy Hamilton wrote:
> > > > On Friday, December 4, 2020 at 6:17:19 AM UTC-5, Lucretia
> > > > Borgia wrote:
> > > > > On Thu, 03 Dec 2020 21:54:18 -0800, Leo
> > > > > > wrote:
> > > > > > I got up at 5:15 AM yesterday and had nothing to do. I buy
> > > > > > bone-in sirloin steaks at my supermarket and cut out the
> > > > > > bones and fat before cooking and chuck the bones, any
> > > > > > excess meat and fat into the freezer. I took out the
> > > > > > scraps, defrosted them in the microwave and roasted them at
> > > > > > 400F for forty minutes. Then I threw them in an eight quart
> > > > > > stockpot and got this minus the onion.
> > > > > > <https://postimg.cc/0bVYcXQX>
> > > > > >
> > > > > > Then I simmered and reduced the concoction for seven hours
> > > > > > and ended up with this.
> > > > > > <https://postimg.cc/1n1wfLCX>
> > > > > >
> > > > > > I? planning on making beef stew using one of the containers
> > > > > > and freezing the other. I wonder what it will taste like? I
> > > > > > hope that it? better than "Better Than Bouillon", but I
> > > > > > like BtB for stew, so we?l see. The stew will definitely
> > > > > > need salt, because the reduction has little.
> > > > > >
> > > > > > leo
> > > > > Looks good but it puzzles me why you cut the bones out from
> > > > > the meat? I find meat cooked on the bone is always sweeter.
> > > >
> > > > I'm sure you do, but your opinion is not borne out by science:
> > > >
> > > >
<https://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html>
> > > >
> > > > Cindy Hamilton
> > >
> > > That is hardly science.
> >
> > That is hardly logical... why go through that whole rigamarole, if
> > making stew leave the meat on the bones, brown and simmer on low
> > until the meat falls off the bones, remove the bones and skim off
> > the fat. At some point while simmering add seasonings, herbs, and
> > towards the end add veggies so they don't over cook.
> >
> > I cook stews all the time, all kinds, I never go through all that
> > rediculousness. And an 8 quart pot is really too small to make a
> > real stew... a 12 quart pot offers room to add stuff without liquid
> > slopping over... I never fill a pot to the tippy top... thats a sure
> > sign of slovenly cooking... and I'm not about to spend all those
> > hours to end up with a mini stew, gotta plan on left overs to
> > freeze for another meal.
> >
> > Those pictures don't show any stew... they actually show nice
> > plastic containers, and something I'd feed to the critters, but
> > more likely to the trash can.
> >
>
>
> You really are an idiot.

Yeah! Like he missed the post was about a happy deep *broth* that
later will possibly be used for a stew!

That is a very nice looking beef broth. Small batch yes, but he's not
feeding 20 people at a shot (or pretending to).

Imagine! 2 of us post about broth making in one day and Sheldon gets
it all wrong....

Carol

cshenk expressed precisely :
> Sheldon gets it all wrong....
>
> Carol
>
Yea, did you catch his comparison between
a dildo and a real cock? I'm sure you did.

On 2020 Dec 3, , wrote
(in >):

> When you make your stew with your reduction be sure and post your results.

It was the best tasting beef stew that I´ve ever made. I didn´t clean up
the condensation from the counter and used an old bowl, so the picture needs
work. My wife and SIL ate out of the better looking bowls. Oh...and I´ve
always put the gray in gravy.
Because of the bones and long simmering time, the reduction I used was nicely
gelled when added to the stew. I have one more in the freezer. I like BtB,
but this was a considerably better and took far more work.

<https://postimg.cc/svcyBhGt>

On Sunday, December 6, 2020 at 8:42:24 PM UTC-6, Leo wrote:
> Oh...and I´ve always put the gray in gravy.

OK, so you are the one who put the gray in gravy, but who put the bomp
in the bomp bah bomp bah bomp?

--Bryan

On 2020 Dec 6, , Bryan Simmons wrote
(in >):

> OK, so you are the one who put the gray in gravy, but who put the bomp
> in the bomp bah bomp bah bomp?

Me...and I never got a dime for it.

leo

On Sunday, December 6, 2020 at 9:42:24 PM UTC-5, Leo wrote:
> On 2020 Dec 3, , wrote
> (in >):
> > When you make your stew with your reduction be sure and post your results.
> It was the best tasting beef stew that I´ve ever made. I didn´t clean up
> the condensation from the counter and used an old bowl, so the picture needs
> work. My wife and SIL ate out of the better looking bowls. Oh...and I´ve
> always put the gray in gravy.

I would have cheated and hit it with some Kitchen Bouquet or Gravymaster.

Cindy Hamilton

Leo wrote:
> On 2020 Dec 6, , Bryan Simmons wrote
> (in >):
>
>> OK, so you are the one who put the gray in gravy, but who put the bomp
>> in the bomp bah bomp bah bomp?
>
> Me...and I never got a dime for it.

perhaps you are old saint nick
le and that is why?


songbird (seasonal humor for a cooking group

On Sunday, December 6, 2020 at 8:42:24 PM UTC-6, Leo wrote:
>
> On 2020 Dec 3, , wrote
> (in >):
>
> > When you make your stew with your reduction be sure and post your results.
> >
> It was the best tasting beef stew that I´ve ever made. I didn´t clean up
> the condensation from the counter and used an old bowl, so the picture needs
> work. My wife and SIL ate out of the better looking bowls. Oh...and I´ve
> always put the gray in gravy.
> Because of the bones and long simmering time, the reduction I used was nicely
> gelled when added to the stew. I have one more in the freezer. I like BtB,
> but this was a considerably better and took far more work.
>
> <https://postimg.cc/svcyBhGt>
>
Oh Y.U.M., that looks very hearty and rib sticking. If I'd been there you would have
been eating peanut butter and crackers and I'd been a pig and ate your bowl, too!

On Mon, 7 Dec 2020 13:07:53 -0800 (PST), "
> wrote:

>On Sunday, December 6, 2020 at 8:42:24 PM UTC-6, Leo wrote:
>>
>> On 2020 Dec 3, , wrote
>> (in >):
>>
>> > When you make your stew with your reduction be sure and post your results.
>> >
>> It was the best tasting beef stew that I´ve ever made. I didn´t clean up
>> the condensation from the counter and used an old bowl, so the picture needs
>> work. My wife and SIL ate out of the better looking bowls. Oh...and I´ve
>> always put the gray in gravy.
>> Because of the bones and long simmering time, the reduction I used was nicely
>> gelled when added to the stew. I have one more in the freezer. I like BtB,
>> but this was a considerably better and took far more work.
>>
>> <https://postimg.cc/svcyBhGt>
>>
>Oh Y.U.M., that looks very hearty and rib sticking. If I'd been there you would have
>been eating peanut butter and crackers and I'd been a pig and ate your bowl, too!

It looks like Sheldon's cooking. I guess all y'all are roughly the
same age and ethnic background.

Leo wrote:

> On 2020 Dec 3, , wrote
> (in >):
>
> > When you make your stew with your reduction be sure and post your
> > results.
>
> It was the best tasting beef stew that I´ve ever made. I didn´t clean
> up the condensation from the counter and used an old bowl, so the
> picture needs work. My wife and SIL ate out of the better looking
> bowls. Oh...and I´ve always put the gray in gravy.
> Because of the bones and long simmering time, the reduction I used
> was nicely gelled when added to the stew. I have one more in the
> freezer. I like BtB, but this was a considerably better and took far
> more work.
>
> <https://postimg.cc/svcyBhGt>

Smile, looks truely home made and the 'grey' is probably some from
starches added. If it bothers you, a little Kitchen Boquet or
worstershire sauce can adjust. Here's another way to adjust should you
feel like trying again some other lazy day.

Peel an onion. Put the root snd skin (yes, the papery stuff) in the
water with the bones. It's what turns real Frnch Onion soup darker
brown and will work with any stock/broth as long as it's one you strain
before using. You can also tie them up in a good coffee filter then
remove that or cheesecloth if you have it.

On 2020 Dec 7, , cshenk wrote
(in >):

> Peel an onion. Put the root snd skin (yes, the papery stuff) in the
> water with the bones. It's what turns real Frnch Onion soup darker
> brown and will work with any stock/broth as long as it's one you strain
> before using. You can also tie them up in a good coffee filter then
> remove that or cheesecloth if you have it.

Cindy mentioned the Kitchen Bouquet. I have a thirty year old bottle of it
somewhere. It´s what my Mom used to cheat with, and I still have the bottle
somewhere (I think) :-). I hadn´t heard of the other methods including
onion skins. I will try to remember them the next time I take the time to do
the reduction.

On Wednesday, December 9, 2020 at 5:08:33 AM UTC-10, Leo wrote:
> On 2020 Dec 7, , cshenk wrote
> (in >):
> > Peel an onion. Put the root snd skin (yes, the papery stuff) in the
> > water with the bones. It's what turns real Frnch Onion soup darker
> > brown and will work with any stock/broth as long as it's one you strain
> > before using. You can also tie them up in a good coffee filter then
> > remove that or cheesecloth if you have it.
> Cindy mentioned the Kitchen Bouquet. I have a thirty year old bottle of it
> somewhere. It´s what my Mom used to cheat with, and I still have the bottle
> somewhere (I think) :-). I hadn´t heard of the other methods including
> onion skins. I will try to remember them the next time I take the time to do
> the reduction.
I used to have one of those bottles of Kitchen Bouquet. Perhaps my mom bought it. It was some pretty scary stuff because only god knew what was in that ancient bottle with the rusty cap. It was a product that was too scary to use so I never did.

These days I use dark Chinese soy sauce. I use it for most Chinese style dishes and anywhere some color is needed. It requires some restraint and sometimes I go a little overboard.

https://photos.app.goo.gl/ZUVitLDCGqC5tPyG8

On Wed, 9 Dec 2020 10:47:19 -0800 (PST), dsi1 >
wrote:

>On Wednesday, December 9, 2020 at 5:08:33 AM UTC-10, Leo wrote:
>> On 2020 Dec 7, , cshenk wrote
>> (in >):
>> > Peel an onion. Put the root snd skin (yes, the papery stuff) in the
>> > water with the bones. It's what turns real Frnch Onion soup darker
>> > brown and will work with any stock/broth as long as it's one you strain
>> > before using. You can also tie them up in a good coffee filter then
>> > remove that or cheesecloth if you have it.
>> Cindy mentioned the Kitchen Bouquet. I have a thirty year old bottle of it
>> somewhere. It´s what my Mom used to cheat with, and I still have the bottle
>> somewhere (I think) :-). I hadn´t heard of the other methods including
>> onion skins. I will try to remember them the next time I take the time to do
>> the reduction.
>I used to have one of those bottles of Kitchen Bouquet. Perhaps my mom bought it. It was some pretty scary stuff because only god knew what was in that ancient bottle with the rusty cap. It was a product that was too scary to use so I never did.
>
>These days I use dark Chinese soy sauce. I use it for most Chinese style dishes and anywhere some color is needed. It requires some restraint and sometimes I go a little overboard.

People who know how to cook roast meaty bones for deeper color... soy
sauce tastes nothing like beef... soy sauce tastes mostly of salt.

On Wednesday, December 9, 2020 at 1:47:24 PM UTC-5, dsi1 wrote:
> On Wednesday, December 9, 2020 at 5:08:33 AM UTC-10, Leo wrote:
> > On 2020 Dec 7, , cshenk wrote
> > (in >):
> > > Peel an onion. Put the root snd skin (yes, the papery stuff) in the
> > > water with the bones. It's what turns real Frnch Onion soup darker
> > > brown and will work with any stock/broth as long as it's one you strain
> > > before using. You can also tie them up in a good coffee filter then
> > > remove that or cheesecloth if you have it.
> > Cindy mentioned the Kitchen Bouquet. I have a thirty year old bottle of it
> > somewhere. It´s what my Mom used to cheat with, and I still have the bottle
> > somewhere (I think) :-). I hadn´t heard of the other methods including
> > onion skins. I will try to remember them the next time I take the time to do
> > the reduction.
> I used to have one of those bottles of Kitchen Bouquet. Perhaps my mom bought it. It was some pretty scary stuff because only god knew what was in that ancient bottle with the rusty cap. It was a product that was too scary to use so I never did.

Jesus, you're timid. Grow a pair.

Kitchen Bouquet is mainly caramel coloring:

Caramel color (sulfites), water, vegetable base (water, carrots, celery, cabbage, onion, parsley, turnips, parsnips), Less than 2% of: spices, salt, sodium benzoate as a preservative.

And here are the ingredients for Aloha soy sauce:

WATER, WHEAT GLUTEN, SALT, SUGAR, SOYBEANS, CARAMEL COLORING, AND SODIUM BENZOATE, A PRESERVATIVE.

Cindy Hamilton

On Wed, 9 Dec 2020 11:34:28 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 9, 2020 at 1:47:24 PM UTC-5, dsi1 wrote:

>> I used to have one of those bottles of Kitchen Bouquet. Perhaps my mom bought it. It was some pretty scary stuff because only god knew what was in that ancient bottle with the rusty cap. It was a product that was too scary to use so I never did.
>
>Jesus, you're timid. Grow a pair.
>
>Kitchen Bouquet is mainly caramel coloring:
>
>Caramel color (sulfites), water, vegetable base (water, carrots, celery, cabbage, onion, parsley, turnips, parsnips), Less than 2% of: spices, salt, sodium benzoate as a preservative.
>
>And here are the ingredients for Aloha soy sauce:
>
>WATER, WHEAT GLUTEN, SALT, SUGAR, SOYBEANS, CARAMEL COLORING, AND SODIUM BENZOATE, A PRESERVATIVE.

Hardly a recommendation, because that's one of the bad soy sauces.

On Wednesday, December 9, 2020 at 9:16:40 AM UTC-10, Sheldon wrote:
> On Wed, 9 Dec 2020 10:47:19 -0800 (PST), dsi1 >
> wrote:
> >On Wednesday, December 9, 2020 at 5:08:33 AM UTC-10, Leo wrote:
> >> On 2020 Dec 7, , cshenk wrote
> >> (in >):
> >> > Peel an onion. Put the root snd skin (yes, the papery stuff) in the
> >> > water with the bones. It's what turns real Frnch Onion soup darker
> >> > brown and will work with any stock/broth as long as it's one you strain
> >> > before using. You can also tie them up in a good coffee filter then
> >> > remove that or cheesecloth if you have it.
> >> Cindy mentioned the Kitchen Bouquet. I have a thirty year old bottle of it
> >> somewhere. It´s what my Mom used to cheat with, and I still have the bottle
> >> somewhere (I think) :-). I hadn´t heard of the other methods including
> >> onion skins. I will try to remember them the next time I take the time to do
> >> the reduction.
> >I used to have one of those bottles of Kitchen Bouquet. Perhaps my mom bought it. It was some pretty scary stuff because only god knew what was in that ancient bottle with the rusty cap. It was a product that was too scary to use so I never did.
> >
> >These days I use dark Chinese soy sauce. I use it for most Chinese style dishes and anywhere some color is needed. It requires some restraint and sometimes I go a little overboard.
> People who know how to cook roast meaty bones for deeper color... soy
> sauce tastes nothing like beef... soy sauce tastes mostly of salt.
I use dark soy sauce for color, not for a beefy flavor. People who know anything about Asian cooking already knows that. I've seen your pale, lifeless, retirement home cooking - you have no idea how to roast meaty bones for deeper color. My guess is that you don't look at your food when cooking or eating. What is yoose? Blind?
https://www.youtube.com/watch?v=qotoUw-AhSs&t=273