Stock is a great estimate of someone's cooking skills. >Doesn't

>>8462082
what if they make their own stock but it tastes like shit?

Stock is also a good indication of someone's wealth.

>Doesn't have stock
Poor
>Has some stock
Average
>Makes own stock
Irrelevant and not how business works.

>>8462089
How can you fuck up stock? Just don't use too much water and don't use weird experimental ingredients

>>8462096
It's really too much effort
I freeze my beef bones and make a beef noodle soup when I have enough, but mostly I use a decent quality commercial beef stock

Maybe you have a decent butcher hookup or go through stock particularly fast, but most of us will take a week or more clearing out a quart
Never mind the long (if albeit passive) process necessary to make stock.

I'd rather pay $2.50/qt m8

>>8462096
>Just use roasted bones when possible, don't use a chicken that was stuffed unless the inside is cleaned
>Just use vegetables that aren't starchy, onion and garlic can also be roasted
>Just start the stock in cold water and gently bring to the barest simmer
>Just use as little meat as possible
>Just let it rest in the fridge if you want to remove excess fat
>Just keep skimming off the scum for at least the first hour
>Just use a small amount of dried spices and herbs
>Just keep the bones submerged wholly in water, add a dash of cool water if needed
>Just strain out the solids of dark stocks and jeep simmering the liquid to reach a vegemite like syrup/jelly that beats the shit out of stock cubes

What did I miss?

>>8462096
what is the 'standard' stock then? I usually add whatever ingredient I feel would better the taste or fragrance of the dish I'm going to be making using the stock.

>>8462135
For most meat/bone based stock, it's just...
>onions
>carrots
>celery (optional)
>leek (optional, can make it too sweet)
>garlic (optional)
>some herbs like thyme, parsley, bay leaves, rosemary (all optional)

Fish based stocks have some more complex variations, but I guess you don't care about those.

>>8462155
Fish stocks I can actually better understand. You can go by an asian grocer, pick up some fish heads for super cheap and make a quick fish stock for chowder or something

Beef bones (in my experience) aren't cheap, like $2/lb
Even then, the time and storage space required to store enough broth to make it worthwhile just make it too much
Especially when I can make some really good food with store-bought broths

>>8462155
Overcomplicated, when you start throwing in aromatics you're going to lessen the versatility of your stock. You don't need much more than mirepoix and your bone base.

>>8462290
That's why it says optional

If you know how to make stock that's a good sign, but making stock in a home setting on the reg is a bit of a ball ache let's be honest. Especially if you're not the sole/primary user of the kitchen

I try to avoid stock because I see it as a crutch, but occasionally I'll make some myself like if I'm sick.

>>8462171

you'd have to be a fucking idiot to buy vegetable stock.. i kinda agree with you on stock made with bones unless you happen to have a chicken carcass/fish bones you have leftover from buying a whole animal (or whatever animal i guess, just saying the common ones).

you can easily make a gallon or two of restaurant quality veg stock with two onions, 4 carrots, half a thing of celery, garlic, corriander/black pepper/bay leaf.

the vegetables combined cost less than a dollar.
yeah i get that the herbs are add a bit to the cost, but you buy them once you have herbs for years.

It's not a good estimate of cooking skill at all. What the fuck are you on about? It's more a matter of knowledge. If you know how to simmer fucking water you can make stock you ass.

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Sockity stock stock

I've made dark chicken stock, light chicken stock, mixed bone stock, chinese stock, chinese chicken and pork stock, meat stock, bone stock, ham stock, fish stock All sorts.

In the beginning I used to add too many veggies. Adding too much carrot and onion can make your stock overly sweet.

Making stock is fun.

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I play the stock market

>>8462114
there is no such thing as a good commercial beefstock unless you pay big bucks.
This is true for almost all stocks, with chicken being slightly less fake.

I think making broths and stocks is so easy and fast that i really dont get how anybody would skip it, also dont get why people treat it as a wastedisposal/byproduct.
Sure you dont get enough beefbones in a normal household to make stock out of it on a regular basis, but is buying a chickencarcass and vegetables for 2$ really so bad an investment for 3-4l of great broth?

A lot of home-made stock is garbage.

If isn't a loose jell-o consistency at room temperature and a solid mass when chilled, you did a bad job.

>>8462417
>but you buy them once you have herbs for years.


What magic is this?

>>8462643
>I think making broths and stocks is so easy and fast that i really dont get how anybody would skip it

until it takes five minutes and the ingredients are sold prepped and assembled in bags, the average person is not gonna make their own stock.

what is wrong with all of you
my stock consists of two ingredients: bones and water
shoving herbs and vegetables into your stock will fuck you up if you're making something that doesn't call for those flavors. I make stocks for all kinds of Korean and Chinese hot pots, sometimes noodles, and I want the stock itself to have an uninvasive flavor beyond the meat that went into making it. Once you make the stock, you can reboil it with whatever additions you want, but before you use a stock for anything it should have no flavors added. Keep all the fancy shit for a mono-use stock.

>>8462092
heh

>>8462458
Would drink desu senpai.

>>8462692
>will fuck you up if you're
a chink/weeb

>>8462676
this is a cooking board though, and not the "average" person, one could suspect.
also, it literally takes 5 min active time to do a elaborate chickenbroth for me:
>roughly cut onion,leek,carrot,celeryroot
>sear in oil, add carcass and water
>add parsley, kelp, dried mushrooms,peppercorn

thats literally it, its faster than making a nice sandwich, you dont need to do anything once its on the stove

>>8462761
>he doesn't enjoy any soup from Korea or Southeast Asia
literal pleb

>>8462763

i will make stock myself when i'm cooking for others. but it's not the most pleasant way to spend your time for non-hobbyists. it's smelly, straining and storing the stock can be a ballache, and it spends a lot of time on the stove.

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Hello from /biz/, heard you talking about stocks.

>>8462440
>being this autistic
It's not about being able to, it's about the people who actually do it and the people who don't.
Everyone can change brake pads on their car, there's still a big difference between the people who do and the people who don't retard

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i make stock and can it in pints and occasionally quarts

is super handy when i don't have a lot of time to cook

I never made stock until I got an electric pressure cooker. Now I just save my bones and scraps and cook them in it for an hour or so.

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Consomme > Stock/Broth

>>8462976
you act like consomme isn't made from stock

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>>8462082
Since it's cold today and we'll have a fire going in the wood burning stove, I just put a pot full of a bunch of scraps on it and let it go all day. I like to can it too when we build up enough of it.

>>8462082
Is there a recipe behind that photo?

>>8463017
I'm not OP but there is certainly a standard recipe for it that's the same as you'll find in pretty much any cookbook:

1 lb mirepoix
8 lbs bones & meaty scraps
1 gallon water

...cook at a very gentle simmer, skim off the fat, strain.

Cooking times are usually 1 hour for fish, 3 hours for poultry, 9+ hours for beef, veal, etc.

Optional: if you want a "Brown" stock rather than a "White" stock then you brown the meat/bones in the oven before making the stock.

Also optional: Add a bundle of herbs (bouquet garni) to the stock while it's simmering.

>>8462994
SKIM IT FAGGOT

>>8463039
Calm down, spergemeister, I did after it reached a simmer.

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>tfw my mom never used stock for cooking
>tfw never used it myself
>tfw found out about cooking with stock for the first time on /ck/
I never knew food could be so flavorful

>>8462114
>butcher hookup
literally just walk into your nearest butcher and politely ask for some bones, it's not difficult.

>>8462791
LOL

>>8462114
>but most of us will take a week or more clearing out a quart

How so? A quart of stock isn't much. If you're making a batch of soup or stew then you're probably going to be using at least one quart, perhaps a lot more depending on how many servings you are making.

If I'm making a sauce based on a stock reduction then a single batch uses a quart easily.

>Never mind the long (if albeit passive) process necessary to make stock.

Since it's passive the time is irrelevant. Have the stock going while you are doing other things.

>>8463171
>Since it's passive the time is irrelevant. Have the stock going while you are doing other things.
Like playing stock market

>>8462082
General question re: stocks

can you freeze it and re-thaw it whenever you need it to cook? Or do you have to find a way to use a few liters of stock in under a week or so?

>>8463265
>can you freeze it and re-thaw it whenever you need it to cook?

Absolutely. That's very common. Make a big batch of stock then divide it up and freeze it in ready-to-use smaller portions.

Its easy. I have five different gallon Ziploc bags in my freezer at any time.

1. Leftover veggie scraps.
2. Chicken carcasses (save the necks for bait while crabbing).
3. Pork Shoulder bones.
4. Beef bones
5. Crustacean shells/fish heads when I buy whole.

When one gets full I wait until the weekend, throw it in a stock pot with 8-10 quarts of cold water depending on how many scraps I have and boil, reduce to a simmer and after scraping scum off the top for a bit, leave it. Literally walk away for 8-12 hours. Check on it every 2 hours or so if needed. Some people say to top it off with water, I don't think it is needed. Strain it out into mason jars and freeze.

I love mushrooms, so I always throw a handful of mushrooms into the pot as well. If you want to "roast" the bones that can add flavor. I tend to not use herbs or spices, my recipes are spiced enough. The fish stock can be a bit bland if not enough remains are used or if the water isn't reduced enough.

Its not just for cooking, when my fiance or I get sick its great as just a standalone warming drink or for a light soup.

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>>8463265
>>8463285
You can absolutely freeze it.
An alternative is to boil/simmer it until it's VERY thick, like creamed honey the less water content the longer it will last. You will need to remove the "solid" ingredients before it gets too thick though, otherwise it will just stick to it.

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>>8462092

>>8462096
...anon I fucked up stock. It was my first attempt and I'm gonna try again this weekend.
I think I roasted the bones too long?
The stock smelled great and looked good, but when I tasted it the flavour was weak, and there was a metallic after-taste.

>>8462633
get outta here ya fruit bowl

>>8463656
>when I tasted it the flavour was weak

Probably too much water / not enough bones and meat.

Standard ratio is 8 lbs bones yields 4 quarts of finished stock.

A weak flavor can be fixed though, just boil it down to concentrate it.

>>8463712
But would that explain the revolting greasy metallic after-taste?

>>8463746

No, it wouldn't. I didn't comment on that because it's so hard to describe flavors without actually trying them.

Greasy could mean that you didn't skim the fat off your stock before you tried it.

Metallic? That's hard to picture. I suppose if you were using large bones that had a lot of blood in the marrow it might create a metallic taste but I've never experienced that myself.

Do I use stock for things other than soup? Like pour it over stir fry and what not? I make my own stock for soup, I make a lot of soup, but maybe I should start using it elsewhere?

>>8463656
You have probably used too much water. Just use enough water to make sure everything is covered plus a bit extra to account for evaporation. If you want to make sure not to use too much, then just have everything covered in the beginning and add water back in sporadically when too much evaporates.

Beef stock should be cooked for a pretty long time. People usually tell me they do between 4 - 8 hours of simmering. Pure vegetable stock only takes about 1 - 2 hours in comparison.

>there was a metallic after-taste.
What vegetables did you use? I've posted the usual ingredients here: >>8462155
On the top of my head I can only think of tomatoes producing a metallic taste sometimes.

>>8464544
You use it pretty much anywhere you add liquid.
Try boiling your rice in taht shit next time.

>>8463746
you gotta blanch that shit

>>8464691
>blanching stock ingredients

For what purpose

>>8464684
Neato, thanks. I'll make a bunch and freeze it then I guess.

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I have onions, broccoli, peanut butter, cabbage, and bananas. Can I make stock?

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>>8463656
>tasted it the flavour was weak
What are you expecting it to taste like? soup?
Stock should be near flavorless. Don't trust me? Ask Pepin in his book.

>>8464716
blanch the bones. it's supposed remove any dirt and shitty tastes etc. We make stock by the 22qt at my job and we always blanch the bones for the beef/chicken stock

>>8464544
Besides the obvious use case as base for soups and stews, it's also used in marinades, sauces, meat based puddings and purees. Another use is braising and deglazing meat.
People also often cook rice, lentils, barley, couscous and quinoa in stock to give it more flavor.

>>8464736
Only the onions are usable for making stock. Broccoli would give it a horrible bitter taste, same goes for cabbage though to a lesser degree. Not even going to address that other shit.

>>8463135
You've a terrible mom, tell her that she should be ashamed of herself.

>>8464736
Please try to make stock from peanut butter.

>>8464716
always blanch bones, ribs, bone-in chicken cuts, etc. before the long haul. this is 101 shit for every soup or braise recipe from China or Korea. In Japan they use special lids for skimming instead.

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Choo choo, best stock comin' through.

I have bones simmering in hopes that they'll go to liquid. Anyone ever done this before?

>>8462692
Are kfc bones ok?

I'm a super beginner. What is stock used for?

Only soups and some sauces? Or are there any other common uses for it?

>>8466097
>>8464779

>>8466073
The leftover bits of breading will probably fuck it up.
Otherwise, I guess. You can pick the garbage at KFC and make a low-brow stock, sure.

>>8465569
>should be called wetter than bouillon

>>8466073
my parents have used it
you're going to skim it for fat and strain the solids out anyway (right?) so I guess it doesn't matter. the herbs from the breading and marinade are still there, but they shouldn't be overpowering. Better to use it all anyway than waste otherwise perfectly good bones.

>>8462082
t. just learned how to use stock

>>8462082
What is the best stock you can buy at the store?

>>8466357
none. There's no such thing.

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I made this stock (1/2) it was a long process but pretty worth it

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2/2

>>8462135
mirepoix(onion, celery, carrots) + bones/meat.

Anything else will add in flavors that will limit usage in recipes

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>>8462135
This is what the culinary institute of America considers a standard stock.

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>>8462082
Seafood stock for gumbo.

>>8462082
That looks like stock for pho or something.
what is?

>>8463146
the problem is, you are not the only person that is asking for it, so it costs money.

>>8462633
nice one friend :^)

>>8466753
Looks like you got a nice deep brown on your roux there, one of the most important aspect to gumbo. How long did you cook that roux to get that coloring?

>>8466885
probably like 4-6 hours on low heat

Stock using master race reporting in.

>>8466910
>4-6 hours

Just the flour and oil?

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>>8466885
One was a stock. The other was a reduction. The roux came later. This is the left one. Reduction of basic stock plus Worcestershire, red wine, lemon, herbs and butter.

>>8467699
shiit, son

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>>8466885
This is the roux after the Trinity went in. Took about 40 minutes to get the roux that color.

>>8466910
i didnt do one of those looooong slow roux. i treated it like i was going to make brown gravy. just a couple couples of flour and a cup and a half of oil. i wish i'd set some of that stock aside and made other stuff with it. i wont have crab again for a while or that much shrimp shell.

>>8466486
Why are they going with dices? Everyone I know just uses full or maybe halved vegetables. Doesn't seem to make much of a difference and it makes them easier to sieve in the end.

>>8468796
They are only in the stock for the last hour; so they don't get very mushy and are still easy to strain.

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I just threw everything in a pot. Please tell me I did good.

>>8467707
40 minutes makes sense for the roux. I misunderstood.

I just roasted a duck a few days ago for the first time.

What can I use the bones/carcass for? How much stock would that make? Could I make some chicken soup with it? If I combined some chicken and duck stock, would the taste be off?

>>8468988
dubs deserve duck help

i don't see why you couldn't combine stocks, duck is similar enough to chicken to enrich it

>>8465569
This is what I use for my beef stew for tradition's sake, but it's no home made beef stock.

>>8468988
you'd use the carcass, celery, carrots, onion rough chopped, clove of garlic smash or cut into a couple pieces, a little fresh fresh herbs (not a ton) and about a gallon of water.
bring it up to a simmer slowly and let it cook for a good hour and a half to two hours, skimming every once and a while to remove the floating stuff and the fats.
alternatively you could cool it and skim the fat off. i find that doing it during the simmer is easier.
it shouldn't lose a ton of liquid, so you'd be left with most of it after it strained and skimmed and cooled.
since it's cooked i really wouldnt roast the carcass further, but you might throw the vegetables on a roasting pan with the carcass just until everything seems to be developing some color and sugars.
shallot might be something you use in addition to the mirepoix. pig foot or similar could be used to fortify the flavor. juniper, black peppercorns could be added.
id go super basic if i were you and then put one of those gimp ass ramen recipes you see in /ck/ catalog to shame. =-D

>>8469301
oh, bay leaf also. and really dont want to forget salt and black pepper.

>>8469301
shit. sage would be good with duck i guess.

>>8469301
>>8469307
>>8469332
Okay, I guess it will be about the same as when I do chicken stock. I'll skip the sage and juniper berries since I want this to be fairly straightforward, getting a good taste of that duck stock without too much other flavor interfering.

>>8462458
Wrong

I eat pho every weekday lunch. Each time there is a bowl left of delicious beef bone stock that gets thrown right back into the mother batch. This seems so wasteful.

I make about 8 quarts of various stocks a month, not counting work, where I make near 100qt a week. I'm about to start working on soups for ramen for a potential restaurant. I'm pretty excited. I'm starting with beef because they're the only bones I can find without ordering them. Next is pork, and vegetable is easy. My only thing is that I'm not sure if all or any of them should include dashi. I make a solid dashi though. My initial thought is to do half dashi half water, and see how that is.

>>8469364
yes yes.
thinking about it makes me want to roast a duck and then make stock. damn you!
but, yes. it's same as chicken. if this thread still exists i'll post my chicken stock and recipe. i use what i have on hand usually and don't go out of my way to jazz it up.
i'll likely use the whole chicken and just pick it for chicken salad and use the stock for chicken and dumplings. is duck and dumplings a thing?

>>8469574
I don't see why it couldn't be. It'd probably be rich as fuck but it's winter so that's not too much of a problem. You might want to serve it with a really bright salad or something to give your palate a bit of a break but I would absolutely make and eat duck and dumplings. Bonus points if you crisp up some duck skin and crumble it over top.

I've made squash soup with duck stock before and that was pretty GOAT too.

>>8469854
fucking a on the duck skin idea! salad too. it seems like i'll be making a duck and dumplng thread here before too long. i ran to the store a bit ago to get tea and some french bread and i forgot to check on duck prices.
this is going to be an experiment of mine for the spring for sure.
stock thread was a success for me. Thanks OP.

>>8466097
You can use it for Risotto and the basis for non-cream/coconut curries. It's also how you make real gravy, stock + drippings + a little flour = best gravy ever.

>>8466097
So so many things.
I like subing it for the water in rice some times, risotto, soups and stews of all kinds.
french onion is an excellent example of something that benefits for a nice homemade beef stock.
i made shrimp risotto with shrimp stock i made from freezing raw uncooked shells from different shrimp dishes over the course of about 4 lbs worth of shrimp.
many many things benefit from stock.

And there is leftover veggie peels Tasty recipe
>Lifetime sentence

>>8466097
>What is stock used for?

It's amazingly useful, and important. There's a reason why stock making is the first chapter in many classic cookbooks and is one of the first things taught in cooking school.

-the base liquid for soups and stews, and for other braised dishes
-reduce it for use in sauces and gravies
-use as the poaching liquid (for vegetables, fish, meats, etc.)
-as the liquid used to cook couscous, rice, legumes, etc.
-making risotto

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ITT: I did an easy kitchen task for the first time and that makes me a super-genius on par with escoffier

What's next, a thread about how we finally figured out how to make non-instant coffee?

>>8470545

whatever it takes to get more people learning basic cooking skills, an on. If they feel like a big shot so what? At least they're actually cooking instead of stuffing their face with McMeat.

And hopefully the excitement they feel from learning about stock will get them to learn about other basic cooking tools like fermentation, curing, etc.

>>8470545
>stock
>easy
Lets see a pic of your latest consommé.

Stock is foundational it only seems easy; it's why the french call it fond.

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OP is fag.

MPW says use Knorr

>>8462082
I buy stocks so poor people can make me stock. I pay those poor people and I assume they live relatively stock free lives at home.

>>8470627
mpw gets paid by knorr

>>8470633

He wouldn't recommend it if it wasn't the very best

>>8463135
Tell your mom that a stranger on the internet says she is a miserable, moronic cunt.

>>8470647
How do you know?

>>8470647
nice meme

>>8470629

Why would you do that when all store-bought stock is shit quality? Do you like watery stock for some silly reason?

>>8470653

The greatest living chef of our time doesn't need to explain himself to you pleb.

>>8470732
Ramsay hasn't endorsed knorr

>>8470732
That's why I asking you.

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>>8470613
Consomme isn't stock, but I'm TOTALLY impressed that you at least knew the word, not many people have heard of it like us patrician elite chefs, may I please have your permission to suck your dick, chef escoffier?

>>8470770
>a cleared stock isn't stock

>>8470653

He said so. It's pretty well known in the industry m80

>>8470770

Consomme is a fucking stock you DONKEY

>>8470797
>>8470783
Consomme is no more a stock than a steak is a side of beef. Please stop breathing, oxygen thief.

>>8470802

Consomme literally translates to 'clarified stock' you spastic

>>8470827

Do you consider an ingot of refined iron and a lump of iron ore to be the same thing too, anon?

>>8470827
Yeah and "filet de poulet" literally translates to "filet of chicken" yet imagine my surprise when I ordered it and it wasn't clucking, pecking, and shitting everywhere

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>>8470802
>If i repeat myself then I'm correct!
Lets be adults here, anon. From Ruhlmans "elements of cooking".

>>8470830

It's stock with egg whites. Why are you pretending otherwise?

>>8470838

This guy gets it

>>8470838
>generally, though, consomme only refers to

Imagine that. You were wrong the whole time!

Protip: just because you quoted something doesn't mean that quote supports your position. In the future, if you realize you're wrong because you can't find something to support your position, the appropriate response is to say "oops, sorry my mistake"

>>8470850
I was speaking generally, if i wanted soup I'd ask for it. Since the whole fucking thread is about STOCK I thought you'd understand context. But autism is real isn't it.

>>8470802
>Consomme is no more a stock
It's clarified stock.

>>8470854
Which means it is not a stock

>>8470856
it's perfected stock.

>>8470856
Clarified beer isn't beer.

>>8470856
>being this belligerent while being completely wrong

>>8470859
You seem to have joined this discussion a bit late, read these posts before posting again as the matter has already been settled:


>>8470856
>>8470850
>>8470837
>>8470830
>>8470802
>>8470770

>>8470865
Belligerent comes from a latin word meaning war therefore you should go back to /k/. Wow I'm so smart lmao!

>>8470868
>samefagging: the post

>>8470868
You missed the most important one where it says consomme is perfected stock. >>8470838

glad i can help you!

>>8470875
>>8470877
>posting from two different IP addresses so as to seem like a different person

Getting desperate are we

>>8470883

Haven't you got something better to do corrupt admin?

I love when people are wrong and instead of admitting it and learning something new or backing away from the thread, they hysterically try to refute facts.

Good stuff faggot anon, I lol'd heartily m'lad.

stock is fucking nothing. stop 'making stock'. you're just proving that you're clueless on how to cook. if you're making soup, just simmer some shit to make a stock out of it before starting to add your ingredients.

jesus christ it's like you people think life is a video game and 'stock' is an achievement because retard 'dude bacon' people on reddit did it because it sounds like something that french people would do because they're homosexual and french culture has a homosexual flair to it, making you the consumer of third-hand homosexual cultural content, trying to ring up fourth-hand consumers of your human centipede of corprophagic retardation on a fascist vaporwave forum ran by a fucking nip.

>>8471997
Good god, you're mad
>>8471936
I love it when people get BTFO in a huge thread and come back posting a comment that is obviously directed at whoever BT the FO but they're scrupulously careful not to quote that person because they know they'll just get their ass handed to them again.

>>8472011

no, i am not experiencing any emotions regarding this event, and, even if i were, it would not justify making stock.

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>>8462791
i keked all over my keyboard

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>>8472011
Jesus janitor, give it up. Even Pepin says you're wrong.

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>>8462092

>>8472423
Careful, having wrong opinions = ban and all your posts deleted

I usually prepare my own stock at home, but I'm nowhere a decent cook.

>>8472440

This board is so corrupt

>>8462092
sonafubitch

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What about the dry cubes of protein? How close are those little guys to real stock?

>>8472591
I read that as "dry cubs of protein". How would puppy stock taste like?

Regardless... if the cubes you're talking about are the ones I'm thinking of, they're mixed with suet.

>>8462082
forgot I had ox tail bones in the freezer(dec) I'm wondering if that would degrade the stock taste since they been in there for awhile?

>>8472440
>>8472579

this.

>>8472591
>cute puppers

That's stock cubes you fucking muppet

Got some chicken bones in my freezer for stock, but all I have that could hold them is a slow cooker. Anyone have any luck with that?

>>8462128
>Just

>>8463017
>>8466791
It is Pho. Pho Bo (Beef Pho) to be exact.

Check the file_name.jpg

Even if it's not in the file name you can tell by the ginger, star anise, cardamom pod, cinnamon, onion and beef bones on the surface.

>>8462672
Grow them from the bits you don't use, bud.

>>8462672
They grow

>>8462171
>$2/lb isn't cheap
What crazy universe do you live in? Oh right, the one where meat prices are artificially low because of rampant misuse of antibiotics

>>8462114
absolutely, and if you're having guests or trying to do something particularly fancy pay an extra dollar or two to get the best stock available. There's a couple organic brands that really knock it out of the park and aren't that pricey considering how long it takes to make a good clear stock.

>>8462092
/biz/ get out

>>8462128
Just a little meat? I don't agree with that.

>>8462171
>Beef bones

Enjoy mad cow disease faggot

>>8474626
get out yuropoor