Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Between yesterday and today I made pork stock. About 6 pounds of pork ribs with 2 pounds of feet yielded 6 quarts of intensely gelatinous stock, so much that the ladel just sits right on top when cold
One of the primary uses for it was lunch today,
Ayam buah keluak - chicken in black nut curry, one of our favorite Singapore Nyonya dishes.
Between yesterday and today I made pork stock. About 6 pounds of pork ribs with 2 pounds of feet yielded 6 quarts of intensely gelatinous stock, so much that the label just sits right on top when cold
One of the primary uses for it was lunch today,
Ayam buah keluak - chicken in black nut curry, one of our favorite Singapore Nyonya dishes.
By BeeZee,
