Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 Good afternoon all. A quick question if I may, although perhaps I should have made it a poll. Do you use homemade vegetable stock or commercial? If commercial what brand? Also, to get a jump on our excellent moderators, who usually ask what is cooking, this is what I am thinking about on the weekend. Eggplant enchiladas from the Moosewood cookbook served along side Mexican Fried Rice and some refried beans. As for Sunday, not quite sure yet. Best regards Kirk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 At 11:01 AM 12/1/2005, you wrote: >Good afternoon all. > >A quick question if I may, although perhaps I should have made it a poll. > >Do you use homemade vegetable stock or commercial? If commercial what >brand? Kirk, I use Real Gourmet Real Vegetarian base. This is a commercial base (paste) used by restaurants. It is for sale at many restaurant supply stores and online, I believe, at Ventura Foods. Yesterday I made a lentil soup with it, and it was just awesome. Sherry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2005 Report Share Posted December 1, 2005 I'm currently working my way through the liquid I used to blanch 13 kilos of green beans this summer. After I finished with the beans, some onion, celery and carrot got simmered for a while then the whole thing strained into 1 litre containers and stashed in the freezer. I save up all the tiny garlic cloves from the centre of the bud and toss them into a container in the freezer and when it's full, simmer it up with whatever else is around.... maybe some parsley, thyme, bay and black pepper corns or chillies and garlic or vegetable trimmings. Sometimes the stock gets frozen in icecube trays and the cubes kept in freezer bags but usually just in the larger containers. There are also a couple of tetra packs of Pacific Organic Vegetable Bouillon on reserve in the pantry for when I'm out of homemade. Cheers, Craig, www.craigtompkins.singingteacher.net - " Kirk Oliver " <running42k Thursday, December 01, 2005 11:01 AM O/T Vegetable stock > Good afternoon all. > > A quick question if I may, although perhaps I should have made it a poll. > > Do you use homemade vegetable stock or commercial? If commercial what > brand? > > Also, to get a jump on our excellent moderators, who usually ask what is > cooking, this is what I am thinking about on the weekend. Eggplant > enchiladas from the Moosewood cookbook served along side Mexican Fried > Rice > and some refried beans. As for Sunday, not quite sure yet. > > > Best regards > > Kirk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2005 Report Share Posted December 2, 2005 I like to make my own - with organic vegetables. I use the Moosewood's Daily Special Cookbook, which has four (if I recall correctly) stock recipes - light vegetable, dark vegetable, garlic, and asian. Aside from knowing there isn't alot of crap in there like salt, pesticides, herbicides, and msg, it just smells so amazing when it's cooking! Nothing like it on a cold day. Cathrine Sherry Rose wrote: >At 11:01 AM 12/1/2005, you wrote: > > >>Good afternoon all. >> >>A quick question if I may, although perhaps I should have made it a poll. >> >>Do you use homemade vegetable stock or commercial? If commercial what >>brand? >> >> > >Kirk, I use Real Gourmet Real Vegetarian base. This is a commercial base >(paste) used by restaurants. It is for sale at many restaurant supply >stores and online, I believe, at Ventura Foods. Yesterday I made a lentil >soup with it, and it was just awesome. > >Sherry > > Quote Link to comment Share on other sites More sharing options...
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