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Stock tomorrow

Could not pass these up.  Roasted on the small headed for the stock pot tomorrow.
Large, small and mini SW Austin


  • cazzycazzy Posts: 8,821
    What are they?  What kind of soup are you going to make?
    Just a hack that makes some $hitty BBQ....
  • Beef shanks for beef stock.  That will make some great stock.  I usually buy beef knuckles from the meat market because they are the cheapest.   I'd be eyeing what you have for some osso bucco.

    Dripping Springs, Texas.
    Just west of Austintatious

  • MickeyMickey Posts: 17,631
    Bet there was not a dog in 5 miles without its head in the air looking for your house.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • @cazzy VI is correct those are beef shanks.  #1 son loves to make sauces, so there will plenty on hand for him during the Thanksgiving holiday. I can tolerate canned chicken stock, but I absolutely hate canned beef stock.  We did reserve one for spreading the marrow on crusty french bread....cooks treat..yum.

    @VI didn't think about osso bucco.  Thanks for the idea.  This was one package of shanks priced $2 at CM, could not pass that up.

    @Mickey Well, that explains why the coyotes were at the fence line last night.  Sometimes, I be dense.:-)
    Large, small and mini SW Austin
  • Village IdiotVillage Idiot Posts: 6,953
    edited November 2012
     I can tolerate canned chicken stock, but I absolutely hate canned beef stock.  

    I can't tolerate either one.  All it takes is to put a homemade stock in a bowl and watch it jiggle like jello (at room temperature), then compare that to the "water" from canned stock.  I will never make French Onion Soup from store bought beef stock again.

    EDIT: Well, I can tolerate them if they are just a minor ingredient in a recipe, but not if they are the major ingredient, like in onion soup or won ton soup.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Austin  EggheadAustin Egghead Posts: 3,576
    edited November 2012
    VI,  if I need the chicken stock as the major ingredient, say making Caldo Tlalpeno, or anything that requires more than a cup of stock, then it is the real thing. If the canned stuff is being diluted with other liquids then I will reach for the can.
    ...And for some strange reason the canned chicken stock makes the best Mexican rice...go figure.

    Large, small and mini SW Austin
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