JAS_OH1
Forum GOD!
I saw it on Walmart's website but my store doesn't have it in stock, I would have to order it to be shipped. Our local store is smaller than a lot of them.
GadgetGuy
(Formerly Shermie)
Jas, I wouldn't do that either!! Like yourself, I, also, use it to make home fries. Makes them taste great & gives them a real down-home Southern-style smokey taste!!
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I got low on bacon grease a while back, and bought a jar of it. I like that it is very well filtered, so there are no specks of possibly burnt bacon. I often use it where a recipe calls for small amounts of lard/manteca, because small containers of lard can be hard to find.
CD
kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
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I'm a little late to this party, but I must say, the cover photo of this thread is driving me crazy!
Now I so want some Turkey, mashed Russets, Turkey Gravy and some fresh Green Beans.
I LOVE American style gravy!
In Hawaii, where I am originally from, gravy is a big thing.
When ordering a dish that includes any sort of gravy, you will always be asked, "and do you want gravy all over?"
Now I so want some Turkey, mashed Russets, Turkey Gravy and some fresh Green Beans.
I LOVE American style gravy!
In Hawaii, where I am originally from, gravy is a big thing.
When ordering a dish that includes any sort of gravy, you will always be asked, "and do you want gravy all over?"
So what sort of gravy is served in Hawaii?
kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
- 9:43 PM
- Messages
- 4,715
GadgetGuy
(Formerly Shermie)
I've NEVER made gravy with tomato paste or sauce. But I've been at places where they'll call marinara red gravy. 
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garlichead
Über Member
I use both tomatoes and tomato paste when making beef stock. I smear the tomato paste on the bones before I brown them off in the oven and I'll add some whole tomatoes to the pot along with veg and herbs. Both of these add a complexity to the finished stock. Not a lot of chefs do this but It's something I've been trained to do and find it makes a difference when I omit them.I've NEVER made gravy with tomato paste or sauce. But I've hbeen at places where they'll call marinara red gravy.
For chicken stock I generally make a brown chicken stock which is roasting the carcasses and will do the same as well.
These stocks are just the canvas and further alchemy is required that will enchant everyone that eat from your plates and the stock is the magical elixir that gets the credit.
lol.
Top tip there!
GadgetGuy
(Formerly Shermie)
I use both tomatoes and tomato paste when making beef stock. I smear the tomato paste on the bones before I brown them off in the oven and I'll add some whole tomatoes to the pot along with veg and herbs. Both of these add a complexity to the finished stock. Not a lot of chefs do this but It's something I've been trained to do and find it makes a difference when I omit them.
For chicken stock I generally make a brown chicken stock which is roasting the carcasses and will do the same as well.
These stocks are just the canvas and further alchemy is required that will enchant everyone that eat from your plates and the stock is the magical elixir that gets the credit.
I start roasting the veggies & beef bones first. After a while, I smear the crushed tomatoes ont the bones & veggies. A wile later, I dump it all into a big stock pot, bring the stock to a boil, lower the heat & let it simmer for several hours until the meat falls off the bones.
But now, I don't make beef stock that way. I got some beef shanks in the freezer. I just brown the shanks in a little oil, had the veggies & tomatoes with seasonings to the stock for soup & let it boil. This is the much faster way when you don't want to use beef bones.
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garlichead
Über Member
Yeah, sure GG that works. Beef stock for me is an 18 hour simmer, minimum, chicken I simmer with slightly higher heat for about 3-4 hours.I start roasting the veggies & beef bones first. After a while, I smear the crushed tomatoes ont the bones & veggies. A wile later, I dump it all into a big stock pot, bring the stock to a boil, lower the heat & let it simmer for several hours until the meat falls off the bones.
But now, I don't make beef stock that way. I got some beef shanks in the freezer. I just brown the shanks in a little oil, had the veggies & tomatoes with seasonings to the stock for soup & let it boil. This is the much faster way when you don't want to use beef bones.
JAS_OH1
Forum GOD!
People think it's just the flavor as well, not realizing the amount of good collagen protein that bone broth has! I know that you know.
JAS_OH1
Forum GOD!
Anyone here ever use a bit of apple cider vinegar or wine when making stock? Helps to leech good nutrients and additional flavor from the bones to amplify the nutrition of the stock. Got wrinkles or joint issues? Brittle or splitting nails? Drink some stock made with a good bone broth (AKA stock).
garlichead
Über Member
I always without exception deglaze the roasting pans with wine and add that to the pot.