new here and vegetable stock

[Guest guest]

Hello Shawn,

yes I do enjoy garlic, very much so, but I don't eat it often as I work odd

hours seven days per week. I don't wish to share my garlic with others, LOL, so

I try to stay away from it. Hopefully in about three years my schedule will

allow a couple of days off per week and it will be on those days when I will

enjoy garlic once again.

I am surprised that one can use frozen vegetables in stock. Does that work out

well for you Shawn? I never thought of a bay leaf, what a great idea. I will try

that and maybe get a bit more adventurous with my vegetable choices. I just

don't want to include the wrong vegetable and have to sadly cast the entire pot

to file 13.

have you ever used beans such as the black, red, or white variety? i am

contemplating utilizing these as I would like to start consuming a bit more

protein in my diet as I have started lifting weights a bit, and I stress the

adverb phrase, " A BIT " LOL

Ron

 

subprong <subprong wrote:

On 9/17/05, Ron Hess wrote:

>

> Thank you so much for the welcome Shawn,

> You are fortunate to have Susie in the group as am I. I hope you pay her

> well. ::laugh::

 

 

LOL.

 

There isn't enough money or gratitude in the world that could possibly even

come close to how she's contributed to the group. That goes with many of the

other sincere folks and helpful contributors here as well and especially the

group founder, " ~PT~ " .

 

I am fortunate to have joined such an organized group!

> I do have some questions for those who are kind enough and have time

> enough to answer.

> I have attempted to make some vegetable stock on several occasions, but I

> am never happy with the results. I use carrots, onions, and usually some

> potato variety. I add some parsley and thyme as I read is good. What am I

> missing here? It comes out very bland and flavorless.

> Thanks and replies appreciated,

> Ron

 

 

Personally, I think I've only made one stock before (I'm a " Better than

Boullion " type 'o guy) so hopefully someone with more experience will jump

in as I'm interested in this question too (I've got plenty of frozen veggies

- especially the celery tips and brocalli stems).

 

Ron, the one thing I've heard of people using are Bay leaves as part of

their herbs to go along with that parsely and thyme that you mentioned. I

think people also add beets and celery to a stock. Are you a garlic fan?

That might be an addition that would work to give it some more flavor. These

are just ideas that I've heard so I'm hoping someone with more experience

with stocks will help out a bit.

 

Shawn