Posts by Grumio

The chicken feet were .99/lb; the pork neck bones were .69/lb. This was at a market (Jons) in Los Angeles that caters to... well, the folks in East Hollywood. Armenians, Russians, Thais, Mexicans, Salvadorans, and unemployed actors.

Charmaine Solomon's "Complete Asian Cookbook" is worth a mention...

The Complete Asian Cookbook by Charmaine Solomon has a Sri Lankan section, and she's from Sri Lanka, fwiw.

See also the thread "stock question" (where my question didn't really get answered...) about pork stock. I've made a perfectly nice stock with pork neck bones (plentiful, cheap, fresh) & chicken feet. Though after...

Interesting. I too have read the "sweet" thing somewhere, but I think this might be something like a culinary urban legend, as my brown pork stock was not noticeably sweet. It was also not assertively "porky." It...

Go heavy. Get a flame tamer anyway, unless you have a truly awesome stove. Heavy & light colored bottom. Burnt fond is a crime.

I've recently started making my own stock (I'm a home cook). In my reading, about the most I've seen mentioned is that it is in fact possible to make stock with pork. I have made (brown) pork stock anyway, & it was a **** sight...

Sounds excellent. But for god's sake, be men & grill that sucker whole, otherwise, get rib-eyes. Get a prime rib & grill-roast that!!! Yeah! THAT'S the ticket...

What is the difference between baking & roasting? thanks

Try an apple pie sweetened with honey & flavored with 1/2 tsp fresh ground cardamom seed (green) & 1tbsp grated fresh ginger.