When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
Parsley, thyme, a couple of bay leaves
Janet UK
On 3/20/2024 5:00 PM, Janet wrote:
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
 Parsley, thyme, a couple of bay leaves
  Janet UK
That and perhaps chopped up carrot. It's nice to see he roasted the bones. A long slow simmer, adding water as needed, and then chill it
and skim off the fat that rises to the top and strain the stock.
On 2024-03-20 5:57 p.m., jmcquown wrote:
On 3/20/2024 5:00 PM, Janet wrote:
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the >>>> top and one side and a gristle strip on the other. I cut them both off >>>> before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
 Parsley, thyme, a couple of bay leaves
  Janet UK
That and perhaps chopped up carrot. It's nice to see he roasted the
bones. A long slow simmer, adding water as needed, and then chill it
and skim off the fat that rises to the top and strain the stock.
 I have to ask about the roasting of the bones. Some people here claim
that making stock with bones from a previously roasted chunk off meat
gives then a nasty taste, so would that not also come out when one
roasts the bones?
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
Parsley, thyme, a couple of bay leaves
Janet UK
On 20/03/2024 20:22, Leonard Blaisdell wrote:
When I buy beef top loin steaks, they come with a bone that frames theA bay leaf or two, and a spoonful of black peppercorns. I often add a
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
bit of celery, as well.
Leonard Blaisdell wrote:
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leoMaybe a carrot, a few sprigs of parsley, and a dozen or so of whole peppercorns? If you don't relish the idea of straining, maybe tie
up the parsley and peppercorns in a few layers of cheesecloth? Your
wife could even make a few washable spice bags out of muslin and
kitchen twine for drawstring bags.
On 3/20/2024 6:39 PM, S Viemeister wrote:
On 20/03/2024 20:22, Leonard Blaisdell wrote:
When I buy beef top loin steaks, they come with a bone that frames theA bay leaf or two, and a spoonful of black peppercorns. I often add a
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
bit of celery, as well.
Leo has celery there.
Jill
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
On 3/20/2024 6:39 PM, S Viemeister wrote:
On 20/03/2024 20:22, Leonard Blaisdell wrote:
When I buy beef top loin steaks, they come with a bone that frames theA bay leaf or two, and a spoonful of black peppercorns. I often add a
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
bit of celery, as well.
Leo has celery there.
Jill
On 3/20/2024 3:44 PM, jmcquown wrote:
On 3/20/2024 6:39 PM, S Viemeister wrote:
On 20/03/2024 20:22, Leonard Blaisdell wrote:
When I buy beef top loin steaks, they come with a bone that frames the >>>> top and one side and a gristle strip on the other. I cut them both off >>>> before cooking the steak and chuck them in a ziplock.A bay leaf or two, and a spoonful of black peppercorns. I often add a
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
bit of celery, as well.
Leo has celery there.
Jill
I also add a bit of celery, as well. Carrots too.
Leonard Blaisdell wrote:
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leoMaybe a carrot, a few sprigs of parsley, and a dozen or so of whole peppercorns? If you don't relish the idea of straining, maybe tie
up the parsley and peppercorns in a few layers of cheesecloth? Your
wife could even make a few washable spice bags out of muslin and
kitchen twine for drawstring bags.
On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
Leonard Blaisdell wrote:
When I buy beef top loin steaks, they come with a bone that frames theMaybe a carrot, a few sprigs of parsley, and a dozen or so of whole
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
peppercorns? If you don't relish the idea of straining, maybe tie
up the parsley and peppercorns in a few layers of cheesecloth? Your
wife could even make a few washable spice bags out of muslin and
kitchen twine for drawstring bags.
I agree about using cheesecloth tied with kitchen twine for bouquet garni. Not sure about you volunteering his wife to make reusable washable muslin drawstring spice bags. ;)
Jill
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
Parsley, thyme, a couple of bay leaves
Janet UK
On 2024-03-20 3:00 p.m., Janet wrote:
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)
On 2024-03-20 3:00 p.m., Janet wrote:
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
Parsley, thyme, a couple of bay leaves
Janet UK
Why bother with parsley? It's only decorative:-)
Leonard Blaisdell wrote:How about some diced onions too?
<https://postimg.cc/yJ92x5NG>
leo
On 2024-03-20 3:00 p.m., Janet wrote:
Parsley, thyme, a couple of bay leaves
Janet UK
Why bother with parsley? It's only decorative:-)
On 2024-03-20 10:07 p.m., Graham wrote:
On 2024-03-20 3:00 p.m., Janet wrote:
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)
It does have some taste. I learned about that once when I used too much.
 It ranks up there with bay leave.
Graham wrote:
On 2024-03-20 3:00 p.m., Janet wrote:
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)Parsley adds a nice mild flavor.
On 2024-03-20 3:00 p.m., Janet wrote:
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)
On 2024-03-20 3:00 p.m., Janet wrote:
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
Parsley, thyme, a couple of bay leaves
Janet UK
Why bother with parsley? It's only decorative:-)
On 2024-03-20 8:32 p.m., Dave Smith wrote:
On 2024-03-20 10:07 p.m., Graham wrote:
On 2024-03-20 3:00 p.m., Janet wrote:
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)
It does have some taste. I learned about that once when I used too much.
 It ranks up there with bay leave.
Not the bay leaves I use!
On 2024-03-20 8:36 p.m., ItsJoanNotJoAnn wrote:
Graham wrote:
On 2024-03-20 3:00 p.m., Janet wrote:Parsley adds a nice mild flavor.
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)
To me it's so mild as to be not worth the bother.
On Wed, 20 Mar 2024 16:37:37 -0700, Dennis Kane <dkane@mail.com>
wrote:
On 3/20/2024 3:44 PM, jmcquown wrote:
On 3/20/2024 6:39 PM, S Viemeister wrote:
On 20/03/2024 20:22, Leonard Blaisdell wrote:
When I buy beef top loin steaks, they come with a bone that frames the >>>>> top and one side and a gristle strip on the other. I cut them both off >>>>> before cooking the steak and chuck them in a ziplock.A bay leaf or two, and a spoonful of black peppercorns. I often add a
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
bit of celery, as well.
Leo has celery there.
Jill
I also add a bit of celery, as well. Carrots too.
I leave out the beef.
On 2024-03-21, Graham <g.stereo@shaw.ca> wrote:
It does have some taste. I learned about that once when I used too much. >>> Â It ranks up there with bay leave.
Not the bay leaves I use!
Really? I once ruined a batch of soup by adding too much bay leaf.
I ended up adding a spoonful of pesto to every bowl just to cover
up the bay leaf flavor.
On 2024-03-20 8:36 p.m., ItsJoanNotJoAnn wrote:
Graham wrote:
On 2024-03-20 3:00 p.m., Janet wrote:Parsley adds a nice mild flavor.
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)
To me it's so mild as to be not worth the bother.
On 2024-03-21, Graham <g.stereo@shaw.ca> wrote:
On 2024-03-20 8:36 p.m., ItsJoanNotJoAnn wrote:
Graham wrote:
On 2024-03-20 3:00 p.m., Janet wrote:Parsley adds a nice mild flavor.
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)
To me it's so mild as to be not worth the bother.
Everybody's taste buds are different. To me, parsley has a
pronounced flavor. I often add a handful of sprigs as a salad
herb.
The stems have more flavor than the leaves.
Graham wrote:
On 2024-03-20 3:00 p.m., Janet wrote:
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)Parsley adds a nice mild flavor.
On 21/03/2024 03:19, Graham wrote:
On 2024-03-20 8:36 p.m., ItsJoanNotJoAnn wrote:
Graham wrote:
On 2024-03-20 3:00 p.m., Janet wrote:Parsley adds a nice mild flavor.
 Parsley, thyme, a couple of bay leaves
  Janet UK
Why bother with parsley? It's only decorative:-)
To me it's so mild as to be not worth the bother.
Do you use fresh, or dried?
On 2024-03-20 3:00 p.m., Janet wrote:
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
Parsley, thyme, a couple of bay leaves
Janet UK
Why bother with parsley? It's only decorative:-)
On 3/20/2024 10:07 PM, Graham wrote:
On 2024-03-20 3:00 p.m., Janet wrote:
In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
When I buy beef top loin steaks, they come with a bone that frames the >>> top and one side and a gristle strip on the other. I cut them both off >>> before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.
<https://postimg.cc/yJ92x5NG>
leo
Parsley, thyme, a couple of bay leaves
Janet UK
Why bother with parsley? It's only decorative:-)
WHAT???? I just invested my retirement savings and borrowed against my
house for shares of a Parsley farm. I was told it is the herb of the
future and people are learning to use it more and more.
On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
peppercorns? If you don't relish the idea of straining, maybe tie
up the parsley and peppercorns in a few layers of cheesecloth? Your
wife could even make a few washable spice bags out of muslin and
kitchen twine for drawstring bags.
I agree about using cheesecloth tied with kitchen twine for bouquet
garni. Not sure about you volunteering his wife to make reusable
washable muslin drawstring spice bags. ;)
On 3/20/2024 4:22 PM, Leonard Blaisdell wrote:
<https://postimg.cc/yJ92x5NG>
You need Sheldon's 40 gallon stock pot.
On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
peppercorns? If you don't relish the idea of straining, maybe tie
up the parsley and peppercorns in a few layers of cheesecloth? Your
wife could even make a few washable spice bags out of muslin and
kitchen twine for drawstring bags.
I agree about using cheesecloth tied with kitchen twine for bouquet
garni. Not sure about you volunteering his wife to make reusable
washable muslin drawstring spice bags. ;)
Oh, she's dying for new projects all the time. :) Although she does
quilts, I call her the "Russian bag lady". The bags nest, you see.
When she's not sewing, she's looking for fabric, and I'm watching TV.
<https://postimg.cc/9w40jHLQ>
leo
On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
I agree about using cheesecloth tied with kitchen twine for bouquet
garni. Not sure about you volunteering his wife to make reusable
washable muslin drawstring spice bags. ;)
Oh, she's dying for new projects all the time. :) Although she does
quilts, I call her the "Russian bag lady". The bags nest, you see.
When she's not sewing, she's looking for fabric, and I'm watching TV.
<https://postimg.cc/9w40jHLQ>
On 2024-03-20, Ed P <esp@snet.xxx> wrote:
On 3/20/2024 4:22 PM, Leonard Blaisdell wrote:
<https://postimg.cc/yJ92x5NG>
You need Sheldon's 40 gallon stock pot.
All of the ingredients simmered down to five cups of strong broth. I did
use some suggestions from other posters. I was stunned to find out that
I didn't have some common herbs and spices. I do have two lifetimes
worth of basil though. I didn't use that.
On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
peppercorns? If you don't relish the idea of straining, maybe tie
up the parsley and peppercorns in a few layers of cheesecloth? Your
wife could even make a few washable spice bags out of muslin and
kitchen twine for drawstring bags.
I agree about using cheesecloth tied with kitchen twine for bouquet
garni. Not sure about you volunteering his wife to make reusable
washable muslin drawstring spice bags. ;)
Oh, she's dying for new projects all the time. :) Although she does
quilts, I call her the "Russian bag lady". The bags nest, you see.
When she's not sewing, she's looking for fabric, and I'm watching TV.
<https://postimg.cc/9w40jHLQ>
leo
On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
peppercorns? If you don't relish the idea of straining, maybe tie
up the parsley and peppercorns in a few layers of cheesecloth? Your
wife could even make a few washable spice bags out of muslin and
kitchen twine for drawstring bags.
I agree about using cheesecloth tied with kitchen twine for bouquet
garni. Not sure about you volunteering his wife to make reusable
washable muslin drawstring spice bags. ;)
Oh, she's dying for new projects all the time. :) Although she does
quilts, I call her the "Russian bag lady". The bags nest, you see.
When she's not sewing, she's looking for fabric, and I'm watching TV.
<https://postimg.cc/9w40jHLQ>
On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
peppercorns? If you don't relish the idea of straining, maybe tie
up the parsley and peppercorns in a few layers of cheesecloth? Your
wife could even make a few washable spice bags out of muslin and
kitchen twine for drawstring bags.
I agree about using cheesecloth tied with kitchen twine for bouquet
garni. Not sure about you volunteering his wife to make reusable
washable muslin drawstring spice bags. ;)
Oh, she's dying for new projects all the time. :) Although she does
quilts, I call her the "Russian bag lady". The bags nest, you see.
When she's not sewing, she's looking for fabric, and I'm watching TV.
<https://postimg.cc/9w40jHLQ>
leo
Oh, she's dying for new projects all the time. :) Although she doesBrilliant work!!!
quilts, I call her the "Russian bag lady". The bags nest, you see.
When she's not sewing, she's looking for fabric, and I'm watching TV.
<https://postimg.cc/9w40jHLQ>
leo
All of the ingredients simmered down to five cups of strong broth. I didWhat did you use?
use some suggestions from other posters. I was stunned to find out that
I didn't have some common herbs and spices. I do have two lifetimes
worth of basil though. I didn't use that.
Oh, very pretty and how well made, too!! Does she have some scraps of
muslin stashed away? It doesn't take much to make a one or two bags.
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