Alpo Posted June 18, 2015 Share Posted June 18, 2015 I was in Publix, yesterday, and the "recipe of the week" smelled so good I took a sample (usually I ignore it). http://www.publix.com/recipes-planning/aprons-simple-meals/french-onion-steaks-with-chocolate-covered-berry-shakes And it tasted good. But notice, 2nd ingredient. 1 1/2 pounds of "grilling steaks" - ribeye, NY Strip, like that. Wow. I haven't had a steak like that in several years. Beef costs too much to eat. So I started wondering if this recipe would work with pork. Then I see to make the sauce requires beef-broth. Beef broth with pork might no go good. Wonder if they sell pork broth. Nope. Got beef. Got chicken. Got vegetable. No pig. Had never thought of it before, because I'd never looked for it before. But - huh! No canned pig juice. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted June 18, 2015 Share Posted June 18, 2015 Some places sell "Pork Base" - which is pork bullion. I usually just use vegetable base, if not that, then chicken base. Vegetable base works better, though. Link to comment Share on other sites More sharing options...
Badger Mountain Charlie SASS #43172 Posted June 18, 2015 Share Posted June 18, 2015 The PIGs won't let them. Eat mor turky! Link to comment Share on other sites More sharing options...
Sparky Nelson Posted June 18, 2015 Share Posted June 18, 2015 Wonder if they sell pork broth. Nope. Got beef. Got chicken. Got vegetable. No pig. Had never thought of it before, because I'd never looked for it before. But - huh! No canned pig juice. I noticed that. If I need broth for a pork dish I normally use chicken broth. You think there might be a market for bacon broth? Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted June 18, 2015 Share Posted June 18, 2015 I noticed that. If I need broth for a pork dish I normally use chicken broth. You think there might be a market for bacon broth? I keep a couple of ice cube tray full of frozen bacon grease. I use it on salad and in soups and stews and mix it with chicken broth when I need pork broth. Tip courtesy of Delmonico on another CAS site. Link to comment Share on other sites More sharing options...
Badger Mountain Charlie SASS #43172 Posted June 18, 2015 Share Posted June 18, 2015 Mom, being a farmer's daughter and taught never to let anything go to waste, would keep a lard can with pork and bacon fryings in it. She used that for frying just about everything. No wonder I am so skinny. Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted June 18, 2015 Share Posted June 18, 2015 Amazon.com has pork stock cubes. http://www.amazon.com/Knorr-Pork-Stock-Cubes-Pack/dp/B004AVFZ8M Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted June 18, 2015 Share Posted June 18, 2015 It's not that hard to make Link to comment Share on other sites More sharing options...
Alpo Posted June 18, 2015 Author Share Posted June 18, 2015 I can meat. Cow, chicken, deer and pig. Put the raw meat in the jar, leave it in the pressure canner for the correct time, at the correct pressure (it varies according to size of container and altitude), and when you are done you have meat floating in broth. This is cow - notice the lovely beef broth. So, i have pig broth. I was just kinda amazed that they don't sell it. Link to comment Share on other sites More sharing options...
Alpo Posted June 18, 2015 Author Share Posted June 18, 2015 And the "bacon fat mixed with chicken broth" is a neat idea. Link to comment Share on other sites More sharing options...
Sawyer Posted June 22, 2015 Share Posted June 22, 2015 I think chunks of pork fat floating in pork broth should be served three times a day at Guantanamo! Link to comment Share on other sites More sharing options...
Yul Lose Posted June 22, 2015 Share Posted June 22, 2015 I think chunks of pork fat floating in pork broth should be served three times a day at Guantanamo! Akmed might go on a hunger strike. Link to comment Share on other sites More sharing options...
Charlie Plasters, SASS#60943 Posted June 22, 2015 Share Posted June 22, 2015 Can't you just melt down a can of Spam? Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted June 22, 2015 Share Posted June 22, 2015 Can't you just melt down a can of Spam? Spam is ham parts, shoulder meat and ham. The flavor would be different from, say, shanks or head meat. and who would sacrifice a slab of bacon to make stock? Link to comment Share on other sites More sharing options...
Rancocas Posted June 22, 2015 Share Posted June 22, 2015 Wolfgang Puck uses beef stock in one of his boneless pork chop recipes. I have substituted vegetable stock with good results. Link to comment Share on other sites More sharing options...
largo casey #19191 Posted June 22, 2015 Share Posted June 22, 2015 I can remember my mother had a container that had a strainer & lid that we would pour the bacon grease through after cooking it for breakfast.There was always some use for the bacon grease later. Largo Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted June 22, 2015 Share Posted June 22, 2015 I can remember my mother had a container that had a strainer & lid that we would pour the bacon grease through after cooking it for breakfast.There was always some use for the bacon grease later. Largo My mom did this too. Link to comment Share on other sites More sharing options...
Shooting Bull Posted June 22, 2015 Share Posted June 22, 2015 My mom did this too. Add my mom to the list. Link to comment Share on other sites More sharing options...
largo casey #19191 Posted June 22, 2015 Share Posted June 22, 2015 One thing I do remember about using the bacon grease was to rub down potatoes with the grease,wrap them in tin foil & bake em.. Largo Link to comment Share on other sites More sharing options...
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