[CH] Stock...
Doug Irvine (dirvin@bc.sympatico.ca)
Tue, 09 Feb 1999 17:44:05 +0000
Hi Rael, Dave and whomever...Rael, when you was a coook, long yars ago,
did you not find that chicken stock was so much easier to make, and much
less obtrusive as far as flavor transfer was concerned? Or veal, as you
pointed out, but it is even more difficult to find yung couw bones and
bits for that, than it is chicken(or snake)(which is also used)..
so, in Chinese, instead of pork, which I have done, when I de-boned a
leg, and cracked the bone and added the bits, andwhen all was said and
done...it WAS porkie. A good pork stock, usually has chicken stock as
well, to modify it a bit, whereas a good veal stock will stand alone,
and really is fabulous, but then there is the cost factor for veal
knuckles, etc., which in this country(yers and mine)can be high. Veal,
as you also pointed out, is a thing really from Yurope....where they
hand feed the little calves, and kill 'em off, very young so they have
white veal....you there Rain? (this is why Rain is a veggie?!) Anyway, I
find that in most everything that I do, given that my lady wife is
allergic to beef(not veal, oddly enuf)I use a chicken stock, very
flavorful, or a fish stock, also very flavourful(HAH,got an English word
in there!!) for just about everything that we do, which requires it! So
there!!! Cheers, Doug in BC And that is why I use chick. stock in my
green chile stew!