My parents owned one when I was young. I remember it working only a few times and almost never getting used. They spent thousands to repair it to only use it a few times before it broke again.
One of the highlights of their life was getting rid of it and reusing the space.
Never made any before but broth doesn’t seem worth it unless you make a big batch, even then I don’t have the room for a big ass pot or a gallon of broth in my fridge/freezer.
Beef/chicken/vegi stock, totally. I have to drive 65 miles to the closest store that sells pork stock, but I can get pork bones from my local butcher, so it’s absolutely worth it to make my own pork stock for home made hot and sour soup.
There was a Chinese restaurant in town when I was growing up that used pork stock and I’ve never had hot and sour soup as good as his. Sadly he retired in 2015 and shut down the restaurant.
I just don’t get enough scraps for how much I cook with stock. I’ll have a couple ziplocks of bones and veg and roast them, then boil, deglaze the roasting pans into the pot, boil, boil, reduce, reduce… great now I can make… a few servings of soup, a cup of concentrate for sauces.
My broth/stock hack is to just get a bulk canister of dehydrated stock powder marketed to restaurants, you can find perfectly acceptable quality-wise for any use at home and its consistent. I do save things for making soups but come on… you’re not gonna get a quantity that’s worth all the effort if you’re just going through the food you’d eat at home. These ingredients how they’re used today were basically invented through restaurant processes where you have large quantities of ingredients and importantly, meat scraps like trimmings bones and carcasses coming through daily on a predictable schedule.
You can get really good powdered stocks too, if they were shitty that would be another story but if you find a restaurant supplier with specialty foods in bulk they likely have a good stock option. I got a pail of dehydrated mushrooms from the same supplier here in Canada and they have the fancy spices and all that too, different saffron varieties even.
There are a couple of things that make this easier :
throw your trimmings from vegetables into freezer bags. Then freeze them until you have a day to make broth. Onion peels color broth, so don’t forget to save those.
concentrate the broth. Once you have the flavor you like, strain out the chunks and put it back on a simmer until there’s 1/4 to 1/2 the volume.
pour the concentrated broth into muffin tins and freeze. Pop them out and throw them in a freezer bag. You now have individually portioned condensed broth that you can throw in whatever you’re cooking.
The religious fruitcake portion of my family. I’m so tired of listening how they’re afraid of everything. This year it was the horror of how my state legalized weed, abortion, and some Disney movie had “gay stuff” in it and how thats bad because the movie is meant for kids.
Despite his appearance and delivery, i always thought Norm was the most “punk rock” comedian. He actually stood for something, stood by his friends and was true to himself. I did not always agree with his bits… But i never thought he was outright hateful. I think he tried to touch on the humorous or more absurd elements of society, with his commentary. Which was mostly the stuff i liked least… However, i believe that while Norm may not have understood some of these things, he wasn’t intolerant of them.
Norm was about as big of an anti-celebrity, celebrity as i can think of. He always seemed eager to be silly and to laugh, and to love his small group of friends. I’m fairly cemented as being left of center, and i adored Norm.
There’s a comedian I get pushed on YouTube sometimes, and I feel this way about him. I’m not always on board, but he’s at least writing and delivering jokes.
So many “edgy” comedians just given up and bitch about being canceled for two hours… To a sold out stadium.
Croissants. Only really good when an independent coffee shop makes someone come in at 4am to start making them. Even the industrial ones at the big chains or supermarkets are pretty meh and it’s way too complex and time consuming to do myself but made right they are one of the best foods.
This is like a lot of pastry that uses laminated dough, having them fresh out of the oven as intended is completely different than supermarket. I dunno what process you were using but there’s some easier ones and I find they all freeze incredibly well. Once I froze a few full muffin trays of kouign amann to bring somewhere and popped them in an oven, turned out perfect.
i guess my age will show a bit here, but it's public radio that's on whenever i'm in the car. when there's kids along, though, it's usually soundtracks to their movies (yea, those. and i don't really mind--i like 'em too)
Ehh, I don’t consider myself that old (35), but for me too. I actually like when the host speaks sometimes, that there are people phoning in, news in every hour, and fresh hits I don’t know about yet.
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