Quoting Ruth Haffly to Michael Loo <=-

The normal Chinese kitchen would have access to
pork or chicken broth but not beef broth. Anyhow,
there's no reason to match the liquid to the meat.

I usually try to, with beef or chicken, at least.

I tend to stick to matching red meat broth and gravy with the same
or at least similar red meats, as bison, venison, emu and wild
goose are all compatible. But I would reserve lamb stock just for
lamb.

But blending turkey, chicken, pork and ham broths usually improves
all of them as I have mentioned here before many times including
earlier tonight.

And chicken broth is good in all kinds of dishes including ones with
bacon or shellfish in them.


Cheers

Jim


... Soup is the agent provocateur of a good dinner.

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Hi Jim,

The normal Chinese kitchen would have access to
pork or chicken broth but not beef broth. Anyhow,
there's no reason to match the liquid to the meat.

I usually try to, with beef or chicken, at least.

I tend to stick to matching red meat broth and gravy with the same
or at least similar red meats, as bison, venison, emu and wild
goose are all compatible. But I would reserve lamb stock just for
lamb.

I've never tried making lamb stock. We don't have lamb that often that
it would probably take years to build up a supply of bones sufficient
for stock making. (G)

But blending turkey, chicken, pork and ham broths usually improves
all of them as I have mentioned here before many times including
earlier tonight.

I saw the earlier post. I usually have chicken stock on hand, some
turkey (depending on the time of year) and beef from time to time. That
one will depend on if we've bought bone in beef recently, again,
something we don't do a lot of.

And chicken broth is good in all kinds of dishes including ones with
bacon or shellfish in them.

I've used it with shellfish but other than pea or bean soup, nothing
porky. Guess I need to broaden my use of stock horizons.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

I would reserve lamb stock just for lamb.

I've never tried making lamb stock. We don't have lamb that often that
it would probably take years to build up a supply of bones sufficient
for stock making. (G)

Lamb flavour is very pervasive and a mixture of 1 part lamb broth
stock from deglazing a single frying pan's fond or saving one
baking pan of roast jus and 2 parts beef stick will taste quite
lamby and make a wonderful gravy or a small pot of Scotch broth.


Cheers

Jim


... Baby lamb loin chops look like T-bones for Barbie dolls.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Jim,

I would reserve lamb stock just for lamb.

I've never tried making lamb stock. We don't have lamb that often that
it would probably take years to build up a supply of bones sufficient
for stock making. (G)

Lamb flavour is very pervasive and a mixture of 1 part lamb broth
stock from deglazing a single frying pan's fond or saving one
baking pan of roast jus and 2 parts beef stick will taste quite
lamby and make a wonderful gravy or a small pot of Scotch broth.

OK, once the weather cools off for the year, I'll get some lamb and save
the drippings, bones, etc for broth. If we were to get any now, I'd have
Steve grill it--can't get drippings that way tho.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)