tag:blogger.com,1999:blog-7945786327884906788.post5378402259401864767..comments2024-03-20T03:53:55.113-04:00Comments on Yankee-Belle Cafe: Fun and Frugal: Beef StockMissy Tippenshttp://www.blogger.com/profile/05480008023330542958noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7945786327884906788.post-30188459108016815082013-01-14T19:26:04.218-05:002013-01-14T19:26:04.218-05:00cute doggy! drooling over those ribs - thinking th...cute doggy! drooling over those ribs - thinking they should have bbq sauce on thm...<br />SusannaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-86332508318485058972013-01-14T18:37:33.469-05:002013-01-14T18:37:33.469-05:00Ginny Lou, dear, Norway has no midday sun this tim...Ginny Lou, dear, Norway has no midday sun this time of year. We actually have sunshine from about 7 to about 4:30 - it's just very low on that southern horizon.<br /><br />And oh, the chicken! I did that same thing with a package of meat over the Christmas holidays. Different schedule and all that...I hate doing that.<br /><br />So yes, here's to frugality!Jan Drexlerhttps://www.blogger.com/profile/05609332074458434806noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-52022565201560983832013-01-14T18:34:59.053-05:002013-01-14T18:34:59.053-05:00Oh, my...explosions? I'm cringing at the idea ...Oh, my...explosions? I'm cringing at the idea of the MESS, and I didn't even have to help clean it up!<br /><br />And yes, sometimes it's best to keep quiet when things like that happen. Discretion is the better part of valor.Jan Drexlerhttps://www.blogger.com/profile/05609332074458434806noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-18219218004607208992013-01-14T13:23:00.290-05:002013-01-14T13:23:00.290-05:00Jan, midday sun?? Do you live in Norway????
Ok,...Jan, midday sun?? Do you live in Norway????<br /><br /> Ok, this is just the kind of recipe I need.<br /><br /> Frugal. Tasty.<br /><br /> But no pressure canner. So, I could make it and freeze it in containers, ya think?<br /><br /> I was just admonishing myself this morning because I'd bought a whole chicken and shoved it in the back of the fridge.<br /><br /> And promptly forgot it.<br /><br /> How rich are we, that we can buy a whole chicken and FORGET IT'S THERE???<br /><br /> Wow. Embarassing.<br /><br /> So, back to frugal and being mindful. Mary Jane Hathawayhttps://www.blogger.com/profile/17996627730074514978noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-72376817308019710532013-01-14T13:20:41.083-05:002013-01-14T13:20:41.083-05:00HAHAHAHAHA!
Explosion at Grandma's!!
And p...HAHAHAHAHA!<br /><br /> Explosion at Grandma's!!<br /><br /> And pornhub? Sounds like a car club. Mary Jane Hathawayhttps://www.blogger.com/profile/17996627730074514978noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-18050225852317039112013-01-14T13:08:28.333-05:002013-01-14T13:08:28.333-05:00Thank you to whomever removed PornHub's very i...Thank you to whomever removed PornHub's very informative comment... Oh dear heaven's, these peeps need a life!!!<br /><br />JAN!!!! I love this, I love stock. I've always frozen mine although I do have a pressure canner now that's collecting dust because there's so little time.<br /><br />My mother-in-law canned soup once. Very proudly. I said, "Um, Mom... don't do it. It needs to be pressure canned. Bacteria grows in the vacuum...."<br /><br />She smirked and said, "It sealed all right."<br /><br />Fast forward a few days: BOOM!!! BOOM!!!! The glass jars blew up from the level of happily growing anaerobic bacteria. It's like they said, "Party At Grandma's!!!!"<br /><br />I didn't give her a microbiology lesson.<br /><br />We just decided it was a really bad idea, lesson learned.<br /><br />The end.<br /><br />I love how you do this, and your shot of the afternoon sun????<br /><br />This is why we love the North because winter makes us appreciative of God's great wonder...Ruth Logan Hernehttps://www.blogger.com/profile/11550734775151341968noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-3653347836223834302013-01-14T12:06:22.671-05:002013-01-14T12:06:22.671-05:00Simba's welcome to come - but I'm not sure...Simba's welcome to come - but I'm not sure Wynter would share very well. She's selfish that way :)<br /><br />That hoo hash is great comfort food, isn't it? Warm, filling...I'm getting hungry...Jan Drexlerhttps://www.blogger.com/profile/05609332074458434806noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-59579126374608001242013-01-14T11:45:04.565-05:002013-01-14T11:45:04.565-05:00Simba wants to know if he can come visit for a dro...Simba wants to know if he can come visit for a drool over with Wynter? He can even imagine how could that simmering stock must smell but he figures it's better then marinated tofu. :-)<br /><br />I haven't whipped up a homemade veggie broth in ages. You've inspired me.<br /><br />Oh -- and I made your hoohash last week and loved it and felt so proud of myself for being frugal and using up food I had on hand. And my, was it filling! Yum. Think that will become a favourite.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-2065838492041171992013-01-14T10:42:31.198-05:002013-01-14T10:42:31.198-05:00See you when you get back, Mary!See you when you get back, Mary!Jan Drexlerhttps://www.blogger.com/profile/05609332074458434806noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-21387996019561616842013-01-14T10:42:03.305-05:002013-01-14T10:42:03.305-05:00I only make beef stock about once a year - like yo...I only make beef stock about once a year - like you, I don't use it as often.<br /><br />I like to make turkey stock in big batches, too. After we've had turkey (for several meals), I just put the leftovers in the stock pot with the water and veggies. The turkey bones with the bits of meat still on them give me at least 16 quarts of good, rich stock.<br /><br />And remember, you don't have to can the stock - you can freeze it. I only can it because of space issues with cooling the large batches I make. And of course, having a food-safety conscious husband around means I don't take chances. If the stock doesn't cool to below 40 degrees within 4 hours, I have to throw it out. So to avoid that, I just keep it hot and can it.<br /><br />One caution - my canning guide (The Ball Blue Book of Canning and Freezing) says not to use the pressure cooker pans for canning, so make sure you have a pressure canner if you're going to try this.Jan Drexlerhttps://www.blogger.com/profile/05609332074458434806noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-81626578046268477262013-01-14T10:34:11.118-05:002013-01-14T10:34:11.118-05:00This stock is very rich, Missy. You don't want...This stock is very rich, Missy. You don't want to cook chicken stock as long, though. The bones aren't as dense, and if you cook it more than 12 hours you end up with a lot of dissolved bone in the stock.<br /><br />Not pretty. Dogs love it, though.<br /><br />A steam pressure canner is like a pressure cooker, except larger. You need to use it when you can low-acid foods like vegetables and meats. The pressure gets the temperature inside the canner up to 240 degrees. A water bath canner (no pressure, with the water covering the jars completely) doesn't go above 212 degrees (the boiling point of water). <br /><br />That's fine for acidic foods like tomatoes and fruit, but with low-acid foods, bacteria isn't inhibited by the acidic food, so you have to kill it with higher temperatures.<br /><br />I still think cooking is more chemistry than anything else :)Jan Drexlerhttps://www.blogger.com/profile/05609332074458434806noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-63371428133251041882013-01-14T09:39:05.080-05:002013-01-14T09:39:05.080-05:00I love this idea, Jan. this has to be so much bett...I love this idea, Jan. this has to be so much better than the store-bought stuff. I'd probably go with the chicken variety though, since I go through a lot of chicken broth/stock.<br /><br />I have a pressure cooker. Guess I'd just have to figure out the process.<br /><br />Cool beans! I love it when you give me new ideas:-)Mindy Obenhaushttps://www.blogger.com/profile/15049730175697756032noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-18647395886013131182013-01-14T08:27:34.667-05:002013-01-14T08:27:34.667-05:00Wow, Jan! I had no idea you could cook stock so lo...Wow, Jan! I had no idea you could cook stock so long. I bet it really is rich! I've never made stock before so will have to try it sometime. Will probably do chicken stock since I use it so often.<br /><br />So the big question is... what is steam pressure canning???<br /><br />I love the photos! But I can't imagine how cold it is there. We've been in the 60's and 70's here. Unbelievable for January.Missy Tippenshttps://www.blogger.com/profile/05480008023330542958noreply@blogger.comtag:blogger.com,1999:blog-7945786327884906788.post-10704298865742309962013-01-14T06:48:20.285-05:002013-01-14T06:48:20.285-05:00This is fascinating, Jan. I have to run to school ...This is fascinating, Jan. I have to run to school now, but I'll be back later to read more and learn!<br /><br />Thanks for sharing.Mary Curryhttps://www.blogger.com/profile/04173540875518117671noreply@blogger.com