Why isn't there pork stock?
Penzey Spices sells a pork base. If you download their catalog (pdf file) it will give you more information
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Do you do fruitcake?
My mom and I make a batch of fruitcakes every year which we hand out to friends. Even the people who "hate fruitcake" devour ours! There is no candied fruits, only natural dried fruits, nuts, and a glass of whiskey. When we make it, it requires mixing it in a wash basin and a very strong spoon. It makes about 20 1lb loaves. After they are baked they a wrapped in cheesecloth and receive a healthy dose of sweet sherry over a weeks time. Can't give out the recipe though, family secret!
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Lilla-where in SW Va? I grew up north of Roanoke and miss Macados and Wildflour restaurants. Sadly I moved out before Ukrops and Fresh Market moved in.
Im moving out of DC this week to start grad school in Southern Md; sadly I'm moving away from Whole Foods and Trader Joes which are less than 10 min from my apartment. However, I'm looking forward to fresh seafood!
Perfect PB&J? What's your preference?
I have several versions that I like: One is wheat bread spread with crunchy natural pb (whole foods 365 brand is amazing) with sliced banana on top. Then you toast it and add strawberry jam or honey.
Peanut butter with hot chocolate mix is fantastic, and so is pb spread on a jalepeno bagel. I ate that all the time in college.
Question of the Day: What surprises your friends most to hear that you make yourself?
My fiance and his friends are impressed by my chicken parmesan, chicken enchiladas, and burgers. Mostly because I've been a vegetarian for 10 years!
Question of the Day: How do you scream for ice cream?
Hersheys makes one called 'Peanut Butter Cup" Its chocolate ice cream with a thick peanut butter ribbon. Delicious!! Or their crazy vanilla.
Since those are hard to find, I'll take anything with cookie or brownie chunks!
Question of the Day: What's your favorite candy bar?
Zagnut and Cadbury Creme Eggs (its makes me sad that Easter is over)
Responses to Comments by VegeGoddess
Why isn't there pork stock?
I believe I have seen ham stock - perhaps Kitchen Basics? Why not pork? I've never tried it, but it seems like it would need a lot of skimming or an overnight cooling to enable you to remove the congealed fat. Has anyone done pork stock using a combination of pork/bones and another meat (veal, beef)?
Why isn't there pork stock?
Except for the occasional chicken stock, I make pork stock almost exclusively. I use it interchangably in recipes calling for either beef or chicken stock. Reduction time is the only variable for me. Many of the pork cuts I end up with are to fatty for my uses so I invariably boil/render them before use in a recipe. After cooling and a little refrigeration, the fat is easy to skim and I end up with about 2-3 qts. of stock per week. I freeze it in old jogurt containers (one cup portions) and use it in almost everything... BTW, in my lexicon, I'm really talking about broth not stock.
Why isn't there pork stock?
pig milk ... turns out it's just way too fatty (twice the fat than in normal cow's milk), and it's not economical, because pigs don't produce enough of it.
Why isn't there pork stock?
in spain i've seen stock made from jamon (ham), either crudo ("normal" ham) or serrano (iberian / cured ham)...
Why isn't there pork stock?
pork stock is assertive, so it is not as versatile as chicken or veal, which are more neutral-tasting. I make stock from wild boar bones and while it's fabulous, I would not want to put it in a dish I did not want to taste "porky."
Why isn't there pork stock?
I've got another question for you. Why isn't there pig milk? And therefore pig cheese and so on.
Why isn't there pork stock?
I think it's pretty common to make a stock from a ham bone, especially for bean soup.
Why isn't there pork stock?
The only time I ever use pork stock is for an old tomato soup recipe my mother used to make, and she always used pork neckbones. Er, the recipe is old, not that it's a recipe that uses old tomatoes.
Other than that, chicken stock is usually in my freezer, because roasted chicken bones and leftover bits are pretty common here. Beef or veal stock, I don't use much. Ham stock happens after I've cooked a ham. I seldom buy a ham shank just for stock.
I think one reason chicken stock is so common is that you can add it to other stuff and it adds a richness without it being overwhelming. If you added beef or turkey stock to a chicken recipe, it probably wouldn't work as well. Veal would probably be fine, but honestly I don't see a lot of veal in any form at the stores these days.
Chicken's also cheap enough, and there are bits that have little other value than for stock, so it's cheap and easy to make at home.
Why isn't there pork stock?
I've tried Minor's Pork Base, but it's not as "porky" as Beef Base is "beefy", or Chicken Base "chickeny"(?), so I'll generally use either the Chicken or Vegetable Base with pork.
Where's everybody from?
My family lives on Oahu, HI so when I got visit, I go to Costco and Times supermarket if I have to but my heart belongs to Diamond Head Market. They make the best chicken curried salad EVER and when you hit the cash wrap, there are Spam Musubis right there for the taking. Pretty awesome!
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