Sorry to be so late on this response: there is no distinct taste of vinegar
to me in the finished broth. It is a small enough amount that the taste
blends in nicely with the other flavors.
Greg
-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Craig
Well, I will assume you are all granted immortality by consuming this
special broth unless you personally advise me otherwise.
On Wed, Mar 4, 2015 at 9:45 AM, Craig via Mercedes mercedes@okiebenz.com
wrote:
On Tue, 3 Mar 2015 22:48:03 -0800 Greg Fiorentino via Mercedes
mercedes@okiebenz.com
Andrew wrote:
Well, I will assume you are all granted immortality by consuming this
special broth unless you personally advise me otherwise.
...eh...
Immortality is probably waay over rated, if not fantastical.
I'll take tasty and good for health, please.
mao
On Tue, 3 Mar 2015 22:48:03 -0800 Greg Fiorentino via Mercedes
mercedes@okiebenz.com wrote:
Yes, it seems like the cooled broth is more gelatinous when I have
added the vinegar. I confess I don't understand the chemistry of
that. Perhaps the acid facilitates dissolving of the cartilage and
Yes, it seems like the cooled broth is more gelatinous when I have added the
vinegar. I confess I don't understand the chemistry of that. Perhaps the
acid facilitates dissolving of the cartilage and connective tissue too.
Greg
-Original Message-
From: Mercedes
Using bones for soup stock (or anything else you use stock in) is as
old as cooking.
Best to roast the bones to get rid of some of the fat an brown them a
bit for more flavor, then simmer overnight (12 hours or longer, no
boiling, simmering) to dissolve all the collagen.
Very rich tasty
clay wrote:
...Reminded me of Granny having a pot on the stove each week where she was
drowning bones.
My neighbor said people keep this stuff on the stove all the time for
generations.
mao
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Greg wrote:
...add a little vinegar to the water before boiling. It increases the
acidity enough to help dissolve the calcium from the bones into the soup.
They want cooled broth to be gelatinous. Does your vinegar addition
help to get gelatinous broth when cooled?
mao - at least this is not
Mom was on the veggie bandwagon for a number of years, and ended up with
pernicious anemia. Now she has severe neuropathy, needs meds, B12 shots, and
occasionally eats red meat. The damage is done, and after seeing the results
on her and on my sister, you would be hard pressed to convince me
Seattle is huge on the current bone soup craze. There was a full page in the
paper dedicated to recipes and the latest thoughts on its goodness. Reminded
me of Granny having a pot on the stove each week where she was drowning bones.
That stuff smelled so good. No idea what all she used
Greg wrote:
WRT bones in soup: what I like to do with a chicken carcass when
I make soup is to add a little vinegar to the water before
boiling. It increases the acidity enough to help dissolve the
calcium from the bones into the soup.
Yup. Best if the bones sit in the vinegar water for
WRT bones in soup: what I like to do with a chicken carcass when I make soup
is to add a little vinegar to the water before boiling. It increases the
acidity enough to help dissolve the calcium from the bones into the soup.
Greg
-Original Message-
From: Mercedes
OK Don wrote:
...This makes a great tasting beef soup.
The radio show also mentioned chicken feet and head. Evidently all of
the chicken heads and feet slaughtered in USA goes to Japan. They
said it makes tasty broth? I might like to try that sometime, mmm
chix head and feet. I just don't
Chicken feet are sometimes served at Chinese dim sum restaurants. Very
tasty though a PIA to eat. Never seen or eaten the head, though, and not
interested..
On Sat, Feb 28, 2015 at 7:08 PM, Mountain Man via Mercedes
mercedes@okiebenz.com wrote:
OK Don wrote:
...This makes a great tasting
OK Don wrote:
I don't think he meant bone meal, but soup bones boiled in
stock to prepare soup. These are usually the bones left over
after cutting meat into roasts, steaks, etc., then cut up into
smaller pieces - again usually including the joints (hence the
cartilage). This makes
Andrew wrote:
...The only concession he makes is he will now eat oysters...
I ate can of smoked oysters the other day. Product of China - no thanks.
mao
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I don't think he meant bone meal, but soup bones boiled in stock to
prepare soup. These are usually the bones left over after cutting meat into
roasts, steaks, etc., then cut up into smaller pieces - again usually
including the joints (hence the cartilage). This makes a great tasting beef
soup.
Peter wrote:
...the body stops making the cofactor necessary for transport out of the small
intestine into the blood stream.
Dang!!
The stuff people know on this list - amazing!!
Cofactor? - I would need to google that to know more.
A recent People's Pharmacy radio show interviewed a lady from
Mountain Man wrote:
The lady said intestine and brain have gobs of cartilage and eating bone soup
broth is excellent for health along with salt and fat. I can live with
that...snip
It's been long enough for the public to have forgotten about people eating bone
products back in the '70s and
My son is a karate black belt and krav maga practitioner. 5'9 and 175
lbs. of pure muscle. Been vegan since he was 18 - now 35. The only
concession he makes is he will now eat oysters...
On Fri, Feb 27, 2015 at 4:22 AM, archer75--- via Mercedes
mercedes@okiebenz.com wrote:
A graduate
Bingo - we have a change of subject line.
RB
On 27/02/2015 10:25 AM, Andrew Strasfogel via Mercedes wrote:
My son is a karate black belt and krav maga practitioner. 5'9 and 175
lbs. of pure muscle. Been vegan since he was 18 - now 35. The only
concession he makes is he will now eat
It's because I pointed out something about the fat guy and someone
started in on vegans and then...
--R
On 2/27/15 12:13 PM, Randy Bennell via Mercedes wrote:
Bingo - we have a change of subject line.
RB
On 27/02/2015 10:25 AM, Andrew Strasfogel via Mercedes wrote:
My son is a karate
A graduate student, who was a vegetarian runner, came into the lab draw station
for a large number of blood tests one day. He had gone to one of the doctors
next door because he was having problems with memory; a serious situation for
any college student.
His lab reports were normal for all but
Lack of B12 is very serious -- in some cases, called pernicious
anemia the body stops making the cofactor necessary for transport out
of the small intestine into the blood stream. The result is severe
anemia.
This can result in permanent nerve damage, mental impairment, muscle
weakness.
I think that many of our discussion are like real life verbal ones (as
opposed to these virtual ones) where the topic changes several times during
the course of the discussion. Our technical topics tend to stay on topic
more than the general ones (which I put the deadliest cars into) though
they
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