tag:blogger.com,1999:blog-37886248.post8383218118645072343..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: CK Links--Friday May 22, 2015Danielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-37886248.post-40683231427023581992015-05-23T05:27:06.552-07:002015-05-23T05:27:06.552-07:00Yeah, another friendly dissension about the bone b...Yeah, another friendly dissension about the bone broth thing here. It's a bad title; stock is great. Paying exorbitant sums for a cup of watery stock on the promise of intangible health effects, well, that's snake oil. This is what happens when people take ONE aspect of a traditional cuisine out of the broader context and lionize it (the Mediterranean Diet and how olive oil was going to save us all?). Stock is practical, frugal, tasty... IF you are running a real food kitchen. It's bizarrely anachronistic in a fast food lifestyle.Laurenhttps://www.blogger.com/profile/10703308019856972175noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-37578732640135713722015-05-22T13:40:43.839-07:002015-05-22T13:40:43.839-07:00The rant against "bone broth" is pretty ...The rant against "bone broth" is pretty funny. :-)<br /><br />I make my own stock a couple of times a year, basically whenever I have a carcass from a Greenberg's Smoked Turkey, and let me assure you that broth does not have just a "slightly meaty taste."<br /><br />Personally, I like a highly collagenated stock - mine looks like Jello once it's set up - and it is an unbeatable base for homemade soup.<br /><br />I don't skim the fat out, either. It's yummy.chacha1http://www.ombailamos.comnoreply@blogger.com