Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Things lots of people buy and I don't understand


  • This topic is locked This topic is locked
154 replies to this topic

#121 Porthos

Porthos
  • participating member
  • 1,217 posts
  • Location:Southern California

Posted 27 December 2013 - 02:06 PM

Why do I prefer Swansons chicken in a can over home-made. Because I have never been satisfied with the taste of my home-made stock. About 2 months ago I made some stock for use the same day. Went through all of the steps down to a bouquet garni.  Skimmed, cooked down, cooled and de-fatted. When I was through making the dinner that used it I still didn't care for the taste as much as I like the taste I get from Swansons.

 

I applaud those who make stocks that are superior to canned. After decades of on-again/off-again attempts at home-made stocks I don't think they are worth my time, and I say that only for me. I am satisfied that the people who eat my food (including my ren faire food) enjoy what I produce. I cook mostly from scratch. I used canned tomato sauce, canned beans at home (dried beans for faire food), and I eat canned soups (consuming the whole can's worth) for lunch occasionally.


  • judiu and annabelle like this

Porthos Potwatcher
The Unrelenting Carnivore
"If every pork chop was perfect, we wouldn't have hot dogs." (source unknown)
Customer to clerk in a clothing store, "Do you have these in a size for people who actually eat?"


#122 DiggingDogFarm

DiggingDogFarm
  • participating member
  • 1,159 posts
  • Location:Finger Lakes Region of New York State

Posted 27 December 2013 - 02:25 PM

The title of the thread is "Things lots of people buy and I don't understand..."

I don't understand why people buy 10 cans of Swanson Broth for 69 cents a can when on special ($1.09 regular price) and then boast about what a great deal it is...I don't understand it for several reasons.....there's much more to consider than just convenience and economics.

It's my opinion that it's NOT a good deal when the same $6.90 will purchase 10 lbs. of chicken leg quarters that are real and will yield more food without a lot of time and effort.

I'm not saying people shouldn't buy it...I'm just saying it doesn't make sense to me and I don't understand it from my perspective....that's the subject of this thread.

 

 

I don't understand the point here. (Or in a lot of other posts in this thread. Or maybe the thread in its entirety.) Are you really saying that if it doesn't take you a long time to make stock, then you simply can't understand why other people don't make their own stock as well?

 

 

.  ... but in the case of the leg quarters you're getting a whole lot more and it only takes about 10 minutes of active time to make stock.

 

I can't accept that, at least considering how I make stock.  Let's see, first I have to get the stock pot, which, because of its size is not handy in the kitchen.  Then, vegetables have to be cleaned and cut.  The stock has to be watched and skimmed, at least in the early stages.  After draining and straining, the debris has to be composted, the pot cleaned and put away, and the stock put into containers and refrigerated.  At some point the fat needs to be skimmed off and dealt with.  And lets not forget cleaning the prep tools such as knives and cutting boards.  For me, that's a lot more than ten minutes of my time.  It's a lot closer to an hour by my rough estimate.  And then there's the cost of energy for heating and cooking the stock, heating the wash water or running the dishwasher ... and my time for all this has some value.

 

There's a time and place for prepared stock, or prepared anything.  I have only come across one person in all my years on cooking forums who claimed they used no prepared foods, that everything they consumed was made from scratch.  Frankly, I don't believe that.  I'd like to meet one person who never uses at least some prepared ingredients to effect time savings or make preparing a meal more convenient or easier.

 

 

Takes me about 10 minutes of active time to make a batch of chicken stock with the bones from 10 pounds of leg quarters.

No cutting boards....no knives...no pot watching....no skimming...no dishwashers.

 

I grab the 5 liter pressure cooker.

Toss the bones and a whole onion in the 5 liter pressure cooker and cover with water.

Bring up to pressure and adjust heat.

Turn off heat when done....allow to cool naturally.

Strain and pour into containers.

Refrigerate or freeze.

Wash pressure cooker, bowl and strainer.

Toss the bones in to the bokasi bucket.

 

It doesn't take a lot of active time and effort.

 

 


  • judiu likes this

~Martin
 
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
 


#123 rotuts

rotuts
  • participating member
  • 6,029 posts
  • Location:Boston MA

Posted 27 December 2013 - 02:31 PM

Its all about the Time In the Kitchen.

 

enjoy it?  or not ?

 

the secondary think is "" save ing money ""  

 

that's a bit more complicated

 

but the Solution is very simple:

 

enjoy you time in the Kitchen.

 

it provides not just for you

 

but for you family and your friends

 

Happy Cooking !


  • judiu likes this

#124 DiggingDogFarm

DiggingDogFarm
  • participating member
  • 1,159 posts
  • Location:Finger Lakes Region of New York State

Posted 27 December 2013 - 02:43 PM

Why do I prefer Swansons chicken in a can over home-made. Because I have never been satisfied with the taste of my home-made stock. About 2 months ago I made some stock for use the same day. Went through all of the steps down to a bouquet garni.  Skimmed, cooked down, cooled and de-fatted. When I was through making the dinner that used it I still didn't care for the taste as much as I like the taste I get from Swansons.

 

 

Flavor enhancers (yeast extract [glutamate] in the case of Swanson's broth) have spoiled folks.

I'll add a touch of fish sauce or the like if I think something needs a little boost.


~Martin
 
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
 


#125 judiu

judiu
  • participating member
  • 2,245 posts
  • Location:South Florida

Posted 27 December 2013 - 04:56 PM

Then there are those of us, for whatever reasons can't stand up very long. For me to stand up long enough to skim the stock, get out the containers, decant the stock into said containers, then get back up after it's cooled, close the containers and find room for them in my freezer, I would need oxygen! % (
  • andiesenji, annabelle, gfweb and 3 others like this
"Commit random acts of senseless kindness"

#126 annabelle

annabelle
  • participating member
  • 1,957 posts
  • Location:Grand Lake o' the Cherokees, Oklahoma

Posted 27 December 2013 - 07:04 PM

Some times you just want Favorite Brand of canned soup.  Who wants to cook up a huge pot of (whatever kind of) soup when the cook is the only one who likes it?  I agree that homemade is superior, but for one meal canned is sometimes just the ticket.


  • andiesenji, gfweb, Porthos and 1 other like this

#127 DiggingDogFarm

DiggingDogFarm
  • participating member
  • 1,159 posts
  • Location:Finger Lakes Region of New York State

Posted 27 December 2013 - 07:43 PM

We all have different likes and dislikes...there is no right or wrong...it's personal preference.

I've always been rather frugal and don't mind the extra effort (within reason) necessary to make a dollar go further.....hopefully much further.

 

Another example:

Because of the popularity of Buffalo chicken wings, raw wings at the grocery store command a premium.

I have friends who'll pay $2.29 a pound for raw wings.

They'll also pay $1.99 a pound for split chicken breasts with ribs and skin.

 

I could never do that.

 

When I want Buffalo wings, I'll buy 6 roasters for 99 cents a pound.

Cut off the dozen wings.

Cut up and use the rest of the chicken in various ways.

I come out MUCH further ahead by doing that.

It takes less than 5 minutes to cut up a chicken and just a few more minutes to bag it and freeze it.


Edited by DiggingDogFarm, 27 December 2013 - 08:27 PM.

  • scubadoo97 and judiu like this

~Martin
 
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
 


#128 andiesenji

andiesenji
  • society donor
  • 9,485 posts
  • Location:Southern California

Posted 27 December 2013 - 07:47 PM

Some times you just want Favorite Brand of canned soup.  Who wants to cook up a huge pot of (whatever kind of) soup when the cook is the only one who likes it?  I agree that homemade is superior, but for one meal canned is sometimes just the ticket.

There are certainly times when I really NEED a rapid application of comfort food and so I keep Campbell's Cheddar Cheese soup on hand so I can cook a batch of pasta, add some butter and the can of soup, stir and chow down.  About 20 minutes start to finish.


  • judiu, annabelle and Shel_B like this
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#129 pbear

pbear
  • participating member
  • 420 posts
  • Location:San Francisco

Posted 28 December 2013 - 12:27 AM

DDF, of course you're entitled to your opinion.  Others, of course, are entitled to disagree.  Discussion of such is the point of the forum.  IMHO, for the reasons mentioned, by me and others, canned stock is a rather poor example of the sort of products to which the thread was directed.



#130 DiggingDogFarm

DiggingDogFarm
  • participating member
  • 1,159 posts
  • Location:Finger Lakes Region of New York State

Posted 28 December 2013 - 06:31 AM

DDF, of course you're entitled to your opinion.  Others, of course, are entitled to disagree.  Discussion of such is the point of the forum.  IMHO, for the reasons mentioned, by me and others, canned stock is a rather poor example of the sort of products to which the thread was directed.

 

 

This thread is about opinion.

I'm sorry I insulted your pre-made store-bought stock/broth!!!

Enjoy!!!!


~Martin
 
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
 


#131 Arey

Arey
  • participating member
  • 375 posts
  • Location:So. Jersey Shore

Posted 28 December 2013 - 08:35 AM

Space is also a concern.  I don't have room for a freezer in my house.  When my mother moved in with me for the last years of her life, she had to leave her freezer behind because there was no place to put it, and it was a nice big freezer too.The only freezer I have is the one at the top of my 18' refrigerator.  I have made my own stock (the stock pot sits on the top of the fridge with my all-clad 10" skillet on it} and I enjoyed making it.  I even went so far as to make a Julia Child recipe for chicken in aspic.  I have cartons of Swanson's chicken broth in my cupboard so I'm using my limited freezer space for things that can't be stored in the cupboard.  I'm only cooking for myself, but I will cook four servings of some dishes and freeze three.  I also bake my own bread, so that gets sliced and put in the freezer.  I don't even have ice cubes in the freezer since they take up too much space.  I also freeze split pea soup and leek and potato soup.

The things people buy that I don't understand are things such as pre-scrubbed, wrapped in tinfoil baking potatoes, or those very expensive packages of chopped parsley frozen in little cubes of ice.


  • judiu likes this
"A fool", he said, "would have swallowed it". Samuel Johnson


#132 annabelle

annabelle
  • participating member
  • 1,957 posts
  • Location:Grand Lake o' the Cherokees, Oklahoma

Posted 28 December 2013 - 08:44 AM

At the risk of insulting mothers everywhere, I think the trend toward prepared foods came after years of drudgery in the kitchen and accelerated in the 70s and 80s when women began working full time on a regular basis.  Mothers (and some fathers) simply didn't have or wouldn't make time to teach their children to cook.  Grandmothers were often hundreds if not thousands of miles away and of little to no influence.  Thus, we have at least two generations who never really learned to cook and are more than pleased to find that Marie Callender makes pies and Stouffer's makes frozen lasagna. 

 

We here, are of course horrified by this, but it's just the way it is.


  • judiu, gfweb and DiggingDogFarm like this

#133 gfweb

gfweb
  • participating member
  • 4,007 posts

Posted 28 December 2013 - 08:53 AM

Just so. Like everything else in life kids need to be taught to cook by example. As the twig is bent etc.    Our kids, 22 and 20, don't cook much, but they saw us doing it and sort of know how. Both can and do prepare favorite dishes about weekly while at school. Sausage and peppers for one, pulled pork for the other. And our son just asked for a teflon pan for eggs and fish, because his cheapo pan warped. :-)


Edited by gfweb, 28 December 2013 - 08:53 AM.

  • judiu and annabelle like this

#134 annabelle

annabelle
  • participating member
  • 1,957 posts
  • Location:Grand Lake o' the Cherokees, Oklahoma

Posted 28 December 2013 - 10:52 AM

I taught my boys rudimentary knife skills when they were old enough to pay attention and not decide to "swordplay" when I turned my back.  My 24 year old is a decent cook and is finally picking up some speed and time management skills.  My 17 year old need a refresher course and I hope to help him with that this summer.  He is currently  working as a fry cook at a burger place, but that isn't exactly challenging.  He's better with a mandolin than me and is a whiz at portion control (he's one of those math people) and time management.


  • judiu and gfweb like this

#135 cakewalk

cakewalk
  • participating member
  • 1,634 posts

Posted 28 December 2013 - 01:04 PM

The thread is about not understanding why people buy certain things. The implication in many responses is that people "should" make their own rather than buy ready-made. I don't understand why people do a lot of things, but I'd rather learn their reasons than disparage their choices. I might not be swayed to their way of doing things, but I'll have a different level of understanding. For years I thought it was crazy that supermarkets were selling packages of pre-chopped vegetables. Now that I'm older and arthritis is slowly creeping in, I understand much better. Sometimes we're too quick to judge.


  • judiu, annabelle, Shel_B and 2 others like this

#136 gfweb

gfweb
  • participating member
  • 4,007 posts

Posted 28 December 2013 - 01:25 PM

The thread is about not understanding why people buy certain things. The implication in many responses is that people "should" make their own rather than buy ready-made. I don't understand why people do a lot of things, but I'd rather learn their reasons than disparage their choices. I might not be swayed to their way of doing things, but I'll have a different level of understanding. For years I thought it was crazy that supermarkets were selling packages of pre-chopped vegetables. Now that I'm older and arthritis is slowly creeping in, I understand much better. Sometimes we're too quick to judge.

Good point. Sometimes premade is more efficient, as Annabelle cites re making a little bit of soup.  Sometimes premade tastes better because the producer has access to ingredients and techniques that we don't. Sometimes premade is speedy when speed is required (eg dinner for a bunch of kids who don't notice the difference between home made mac and cheese and the crap in the Kraft box.)

 

But sometimes its just dumb IMHO, like Lunchables which might save all of 30 seconds in prep time and cost about 10X home made school lunches. Or even worse, Uncrustables (which always sound more like a kids underwear than food).


  • SylviaLovegren likes this

#137 Shel_B

Shel_B
  • participating member
  • 2,803 posts
  • Location:San Francisco Bay Area

Posted 28 December 2013 - 05:29 PM

When I want Buffalo wings, I'll buy 6 roasters for 99 cents a pound.

Cut off the dozen wings.

Cut up and use the rest of the chicken in various ways.

I come out MUCH further ahead by doing that.

It takes less than 5 minutes to cut up a chicken and just a few more minutes to bag it and freeze it.

 

Chicken for 99¢ a pound?  Not around here.  Even the Asian and Latino markets have significantly pricier chicken.  I can't recall when I even saw it at that price on some BIG sale advertised in a newspaper.

 

It would take me a lot more time than five minutes to cut up a chicken ... much less bag it and freeze it.  I'm so slow wrt such things <LOL>


.... Shel


#138 Shel_B

Shel_B
  • participating member
  • 2,803 posts
  • Location:San Francisco Bay Area

Posted 28 December 2013 - 05:34 PM

Its all about the Time In the Kitchen.

 

 

 

Yes,  and no ... for some people who have the time, and even those who like playing in the kitchen, there are other factors, as has been pointed out here more than once.  Some people have physical limitations that get in the way of prepping certain ingredients.  When I have a bad arthritis flare-up, I won't be doing any prep.  Heck, there are times when I can't even open a can, and I'm grateful for the frozen items, whatever their source, that are in the freezer, and am just as grateful for the microwave oven, and now the Breville.


  • judiu, andiesenji, Pierogi and 2 others like this

.... Shel


#139 Shel_B

Shel_B
  • participating member
  • 2,803 posts
  • Location:San Francisco Bay Area

Posted 28 December 2013 - 05:36 PM

The things people buy that I don't understand are ... those very expensive packages of chopped parsley frozen in little cubes of ice.

 

Likewise, until I found that there are times when they'd come in handy.


  • judiu likes this

.... Shel


#140 pbear

pbear
  • participating member
  • 420 posts
  • Location:San Francisco

Posted 29 December 2013 - 12:59 AM

 

DDF, of course you're entitled to your opinion.  Others, of course, are entitled to disagree.  Discussion of such is the point of the forum.  IMHO, for the reasons mentioned, by me and others, canned stock is a rather poor example of the sort of products to which the thread was directed.

 

 

This thread is about opinion.

I'm sorry I insulted your pre-made store-bought stock/broth!!!

Enjoy!!!!

 

 

The funny thing is that I don't actually use canned chicken stock much.  But I don't have any trouble understanding why many people do.

 

Meanwhile, your ten minute stock is no such thng.  Also, mass market chickens make feeble stock.  If one wants usable meat, the stock produced will be even more feeble.  A home made stock without defatting isn't worth having.  A home made stock without aromatics (including carrots and celery) isn't worth having.  And, as I noted earlier, there's the storage issue.  Sorry if I've insulted your frugal home made stock. Enjoy!!



#141 DiggingDogFarm

DiggingDogFarm
  • participating member
  • 1,159 posts
  • Location:Finger Lakes Region of New York State

Posted 29 December 2013 - 06:36 AM

LOL!

Mass market chickens?

Not hardly!!!!

The chickens I eat are raised by the local Mennonites.

Aromatics may or may not be added to the stock depending on how I intend to use it.

The few minutes of active time required is no big deal to me.


Edited by DiggingDogFarm, 29 December 2013 - 06:37 AM.

  • judiu likes this

~Martin
 
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
 


#142 Arey

Arey
  • participating member
  • 375 posts
  • Location:So. Jersey Shore

Posted 29 December 2013 - 07:59 AM

There's a Mennonite farmers market in Williamstown NJ that I go to to buy things. Their pork chops are incredible.  The last time I was there, between Thanksgiving and Christmas, the poultry stand had stewing chickens for sale.  Had I had the space, I would have bought one to make stock following Julia Child's recipe. Since I'm retired, I have the time, I have the energy, but I don't have the space to store it.                         

 

As for the parsley cubes, I grown my own parsley each year in a bed that I share with the Swallowtail caterpillars, and I also have self-seeded parsley all over the year.  Each fall I harvest a lot of parsley, hand chop it, and dry freeze it in a container.  The parsley cubes are frozen in water, so I consider them to have limited usefulness. Right now the parsley in the yard is still putting out new growth.  


  • judiu and Shel_B like this
"A fool", he said, "would have swallowed it". Samuel Johnson


#143 pbear

pbear
  • participating member
  • 420 posts
  • Location:San Francisco

Posted 29 December 2013 - 10:45 PM

LOL!

Mass market chickens?

Not hardly!!!!

The chickens I eat are raised by the local Mennonites.

Aromatics may or may not be added to the stock depending on how I intend to use it.

The few minutes of active time required is no big deal to me.

 

First, an apology.  I misread the post to which I was responding and thought you had said "I apologize if ...", a form of apology I find particularly maddening, when in fact you said no such thing.  My mistake, no excuses.

 

Second, I'm envious you can get good chickens at such low prices.  (I assume these are the same ones you mentioned upthread as being $0.69/lb for legs and $0.99/lb for whole birds.)  You do appreciate, I hope, that most of us don't have access to this sort of thing.  Back when I was making my own stock (had a big freezer then), sourcing chickens worth the effort was the most difficult part of the exercise, and they were a good deal more expensive.

 

Third, coming back to the topic, I would suggest you're explaining why you go to the trouble of making chicken stock when most of us just buy it.  That's fine and I do similar things.  For example, I make my own dijon mustard, because it's not hard and a heck of a lot better IMHO than commercial brands.  But I don't have any trouble understanding why most people don't bother.  I respectfully submit you should take the same view on canned chicken stock.


  • SylviaLovegren likes this

#144 Shel_B

Shel_B
  • participating member
  • 2,803 posts
  • Location:San Francisco Bay Area

Posted 29 December 2013 - 10:50 PM

       

As for the parsley cubes, I grown my own parsley each year in a bed that I share with the Swallowtail caterpillars, and I also have self-seeded parsley all over the year.  Each fall I harvest a lot of parsley, hand chop it, and dry freeze it in a container.  The parsley cubes are frozen in water, so I consider them to have limited usefulness. Right now the parsley in the yard is still putting out new growth.  

 

My parsley looks pretty weak.  We planted it late - might that be the reason?

 

I misspoke earlier.  The frozen parsley I used wasn't frozen in water, just small, frozen cubes of parsley.


Edited by Shel_B, 29 December 2013 - 10:50 PM.

.... Shel


#145 DiggingDogFarm

DiggingDogFarm
  • participating member
  • 1,159 posts
  • Location:Finger Lakes Region of New York State

Posted 30 December 2013 - 05:57 AM

 

LOL!

Mass market chickens?

Not hardly!!!!

The chickens I eat are raised by the local Mennonites.

Aromatics may or may not be added to the stock depending on how I intend to use it.

The few minutes of active time required is no big deal to me.

 

First, an apology.  I misread the post to which I was responding and thought you had said "I apologize if ...", a form of apology I find particularly maddening, when in fact you said no such thing.  My mistake, no excuses.

 

Second, I'm envious you can get good chickens at such low prices.  (I assume these are the same ones you mentioned upthread as being $0.69/lb for legs and $0.99/lb for whole birds.)  You do appreciate, I hope, that most of us don't have access to this sort of thing.  Back when I was making my own stock (had a big freezer then), sourcing chickens worth the effort was the most difficult part of the exercise, and they were a good deal more expensive.

 

Third, coming back to the topic, I would suggest you're explaining why you go to the trouble of making chicken stock when most of us just buy it.  That's fine and I do similar things.  For example, I make my own dijon mustard, because it's not hard and a heck of a lot better IMHO than commercial brands.  But I don't have any trouble understanding why most people don't bother.  I respectfully submit you should take the same view on canned chicken stock.

 

 

 

I actually barter for the chickens so I do get an extremely good deal on them.

 

The main reason I make stock is because I like my stock to taste like chicken...I make a very concentrated stock with a minimum of 'perfumes.'

My main issue (there are others) with commercial stock is the flavor enhancers that are added....I do not like the flavor....I much prefer the flavor of natural chicken.

I do understand why some folks use it and I don't have a problem with that.

What I really don't understand is when my friends get commercial stock on sale they'll brag about what a great deal it is......those same friends (who claim to always be hunting for a deal) will toss out bones from chicken rather than make their own stock.....that I do no understand because it's extremely easy to make, it tastes better and it's a MUCH better deal.


~Martin
 
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
 


#146 dcarch

dcarch
  • participating member
  • 2,654 posts

Posted 30 December 2013 - 07:00 AM

I have a lot of respect for any food item on store shelves.

 

For a company to have a food product from conception to finally end up on the shelf, a lot of effort and money, millions of $ will have been spent. 

 

A food lab in a company has many cooks, chefs, chemists, marketing experts, package designers --------- to work on a concept ---- testing, modifying, designing special machinery  ------- focus groups ------ market testing -------- government approvals ----- sales team ----advertising----- . Supermarkets do not waste their expensive shelf space for an item which does not have sales potentials.

 

I have seen an one-hour documentary on PBS on the making of a snack. A very complicated and industrial process. Part of the program was hilarious, like Lucille Ball episodes. Many scientists and technicians in white lab coats worked on it for months, and the final item was something named "Grandma's Kitchen Crispies".

 

dcarch

 


  • judiu likes this

#147 Arey

Arey
  • participating member
  • 375 posts
  • Location:So. Jersey Shore

Posted 30 December 2013 - 11:05 AM

 

       

As for the parsley cubes, I grown my own parsley each year in a bed that I share with the Swallowtail caterpillars, and I also have self-seeded parsley all over the year.  Each fall I harvest a lot of parsley, hand chop it, and dry freeze it in a container.  The parsley cubes are frozen in water, so I consider them to have limited usefulness. Right now the parsley in the yard is still putting out new growth.  

 

My parsley looks pretty weak.  We planted it late - might that be the reason?

 

I misspoke earlier.  The frozen parsley I used wasn't frozen in water, just small, frozen cubes of parsley.

 

Its been my experience that parsley doesn't like warm weather.  I plant it in the early spring, and hope it gets through the summer so I can harvest it.  I also use a technique I read years ago in a book  After planting the seeds, I pour boiling water over the rows of seeds. I don't over-winter the parsley I plant even tho' it's a biennial.  The self seeded parsley I let go to seed the second year.  Basil is the opposite.  I don't plant the seeds until the ground feels warm to my hand.


"A fool", he said, "would have swallowed it". Samuel Johnson


#148 Porthos

Porthos
  • participating member
  • 1,217 posts
  • Location:Southern California

Posted 30 December 2013 - 01:01 PM

.....those same friends (who claim to always be hunting for a deal) will toss out bones from chicken rather than make their own stock....

I have no source of bones from chickens. Because of dietary issues my DW has coupled with the fact the my adult daughter has issues with never thinking chicken on the bone is ever completely cooked I buy boneless skinless chicken thighs. I have indeed purchased thighs and boned and skinned them myself. It was a royal pain in the posterior and I have reasonable knife skills.

 

My wife had bariatric surgery and finds that white-meat chicken no longer agrees with her. In the five years since her surgery I have never been able to cook a chicken breast that she can properly swallow. Since she and I both prefer dark meat anyway it is a no-brainer.


Porthos Potwatcher
The Unrelenting Carnivore
"If every pork chop was perfect, we wouldn't have hot dogs." (source unknown)
Customer to clerk in a clothing store, "Do you have these in a size for people who actually eat?"


#149 pbear

pbear
  • participating member
  • 420 posts
  • Location:San Francisco

Posted 30 December 2013 - 09:03 PM

FWIW, I think DDF was making a different point, i.e., that his friends who are always hunting for a deal would save even more money if they made a simple stock rather then throwing away their bones.  He's not saying one need bones, and certainly not cleaned ones, to make stock.  In fact, as DDF mentioned upthread, the best way to do this cheaply is to use whole legs cut into pieces.  That said, supermarket chickens don't make very good stock IMHO (they're too mild) and I'm prettey sure that's why your various attempts were disappointing.  Since canned is working for you, don't worry about it.  And since you don't have bones you're throwing away, DDF's comment doesn't apply to you.


  • DiggingDogFarm likes this

#150 DiggingDogFarm

DiggingDogFarm
  • participating member
  • 1,159 posts
  • Location:Finger Lakes Region of New York State

Posted 30 December 2013 - 09:13 PM

 

.....those same friends (who claim to always be hunting for a deal) will toss out bones from chicken rather than make their own stock....

I have indeed purchased thighs and boned and skinned them myself. It was a royal pain in the posterior and I have reasonable knife skills.

 

 

 

In the following video Martin Gilligan demonstrates my favorite way of deboning thighs....with a bit of practice you can go through several of them in a few short minutes....

 

Starting at about 2:40 in the video.......

 


  • Shel_B and hattermad like this

~Martin
 
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!