bracketquant
Veteran Member
One has to pay for chicken feet. To me, chicken backs (comes "free" with the rest of the whole chicken) makes the best stock.
Was at the deli counter, looking for my half pound of sliced meat. Most deli meat is now FIFTEEN DOLLARS A POUND, up from $10 a few months ago. Who can afford that?
Bottom line: unless/until you are willing and able to cook your own food, from raw ingredients, you will never be assured nor control what's in it. Even if you do/can, you'd better research as much as you can, to be certain of sources.If it lasts longer before going "slimy", I'm gonna question what's in it that others don't add. I probably don't want it.
The "major" brands available in most stores at least have some modicum of reputation to keep up. I don't generally shop Aldi for that reason. TINSTAAFL, you get what you pay for.
Thankfully, I have never been THAT hungry. I like most bologna, but not Bar-S.Few.
The question is, how many have tried, and can take, the huge step-down to Bar-S bologna?
I have a bunch of little egg laying ladies in my back yard who walk on theirs...What the hell does one do with chicken feet?
I probably got the last of it at my Wally world. 4 half gallons of ULTRA PASTEURIZED. Will last me 6 weeks or more. I cant drink "creamer" of any type it pegs my blood sugar, even sugarless, and dry creamer.Seeing slim pickens of half-n-half.
Price has spiked on what there is.
No half gallons at wallyworld...for awhile. (or at least when I drink enough to go brave it)
If it lasts longer before going "slimy", I'm gonna question what's in it that others don't add. I probably don't want it.
The "major" brands available in most stores at least have some modicum of reputation to keep up. I don't generally shop Aldi for that reason. TINSTAAFL, you get what you pay for.
I’m always looking for new ways to use a pork loin. I usually slice a few pieces off, pound thin, coat in breadcrumbs and fry (schnitzel). The rest of the loin I pressure cook like you do above and then shred for either tacos or bbq sandwiches.But I'm creative. Lol. I take about 3-4 half-inch slices of pork loin, put in pressure cooker with chili powder, cumin, salt and garlic and pressure cook about 40 minutes. Best shredded-pork tacos you ever had!
You are much better off, health wise, using half and half. The creamers are poison, I call them white death.I probably got the last of it at my Wally world. 4 half gallons of ULTRA PASTEURIZED. Will last me 6 weeks or more. I cant drink "creamer" of any type it pegs my blood sugar, even sugarless, and dry creamer.
I stuff my pork chops with Stove Top Stuffing and then simmer them in just apple juice. VI’m always looking for new ways to use a pork loin. I usually slice a few pieces off, pound thin, coat in breadcrumbs and fry (schnitzel). The rest of the loin I pressure cook like you do above and then shred for either tacos or bbq sandwiches.
Try turning the shredded tacos into carnitas. It changes the texture and tastes completely different. It’s just going an extra step of pan frying the shredded pork in some oil/fat until it gets crispy edges. Most recipes also add orange juice but I don’t usually. You’d think it would overcook it and dry it out but it doesn’t.
I JUST recently saw a cooking show where the chef prepared the pork this way.I’m always looking for new ways to use a pork loin. I usually slice a few pieces off, pound thin, coat in breadcrumbs and fry (schnitzel). The rest of the loin I pressure cook like you do above and then shred for either tacos or bbq sandwiches.
Try turning the shredded tacos into carnitas. It changes the texture and tastes completely different. It’s just going an extra step of pan frying the shredded pork in some oil/fat until it gets crispy edges. Most recipes also add orange juice but I don’t usually. You’d think it would overcook it and dry it out but it doesn’t.
Every time I buy a roasted chicken at Costco, I pick the meat off and then stick the carcass in a big pot, add onion, carrots, celery and a lot of dried parsley to the water and simmer it for a nice rich stock.I just realized that broth and stock are two different things. According to this, stock is more nutrient dense than broth.
Which is healthier broth or stock?
"Both broth and stock provide a great variety of nutrients, however stock is generally more nutrient-dense because it has more carbohydrates, fat, protein, and vitamins/minerals," says Rumsey.Sep 12, 2019
Stock vs Broth: Nutritionists Explain Difference, Health Benefits
Oh Wow, I Totally Thought Broth And Stock Were The Same Thing
Apparently stock = bones.www.womenshealthmag.comStock vs. Broth: Nutritionists Explain The Difference In Nutrients And Health Benefits
Jennifer Nied
Jennifer Nied is the fitness editor at Women’s Health and has more than 10 years of experience in health and wellness journalism. She’s always out exploring—sweat-testing workouts and gear, hiking, snowboarding, running, and more—with her husband, daughter, and dog.
Your cartons of stock and broth probably aren't the, shall we say, sexiest thing in your kitchen. In fact, they're probably shoved on a high shelf in your pantry or in the back of your fridge. But although they seldom receive centerpiece treatment, these flavorful liquids are indispensable in the kitchen.
But if you're anything like me, you've probably wondered: Are stock and broth actually healthy (what about all that sodium?!)? Also...are they totally interchangeable or not (because they look and smell exactly the same)?
Keri Gans, RDN, author of The Small Change Diet, and Alissa Rumsey, RD, dietitian and the owner of Alissa Rumsey Nutrition and Wellness take stock of the nutrients.
What's the difference between broth and stock?
Though the terms stock and broth are often used interchangeably, the two are not actually synonymous. "Stock is made from bones and is thicker, due to the collagen protein that seeps out of the bones during cooking," says Rumsey. Broth, on the other hand, "is made from just meat and/or vegetables and is thinner." The key difference: Stock equals bones. Broth equals no bones.
Wait, what is broth exactly? I need more information.
Broth is the thinner of the two liquids because it doesn't contain that thick collagen protein that comes from the bones used to make stock. However, it can still pack in the nutrients!
"It depends on what you add to the broth," says Rumsey. "Different ingredients provide different nutrients. For example, vegetable broth may contain a larger variety of vitamins, but not much protein." You'll need meat broth (or true stock) for that.
Here's the nutrition info for one cup of chicken broth, per the USDA Nutrient Database:
- 14 calories
- 0 g protein
- 1 g fat
- 1 g carbohydrates
- 0 g fiber
- 1 g sugar
- 900 mg sodium
- 100 IU vitamin A
- 5 mg potassium
What is stock? I need more info on that, too.
Stock soaks up the vitamins, minerals, and collagen protein found in bones during its long cooking process.
The longer stock is cooked, the more collagen and bone marrow release from the bones—and the more nutrient-dense it becomes.
The exact vitamins and minerals found in stock, like calcium and vitamin D, vary based on the ingredients used to make it. "Different ingredients provide different nutrients," reminds Rumsey. "You can add more vegetables and herbs to stock to increase its vitamin and mineral content."
Here's the nutrition info for one cup of chicken stock, per the USDA Nutrient Database:
- 29 calories
- 3 g protein
- 0.5 g fat
- 2 g carbohydrates
- 2 g sugar
- 600 mg sodium
- 12 mg vitamin C
- 101 mg potassium
Okay, so, stock vs. broth: Which is healthier?
Generally, stock and broth are pretty neck and neck. Rumsey, though, gives stock a slight edge on the health front. "Both broth and stock provide a great variety of nutrients, however stock is generally more nutrient-dense because it has more carbohydrates, fat, protein, and vitamins/minerals," says Rumsey. "Stock also does have a higher concentration of nutrients and also contains collagen, which is beneficial for the immune system."
Fans of stock will often claim it does everything from erase wrinkles to ease GI problems, but "all the health claims are not backed by scientific research," says Gans.
That doesn't mean stock or broth are bad by any means. "Both broth and stock provide a great variety of nutrients that support your cells and digestive system," says Rumsey.
Just watch out for high sodium content—especially if the rest of your diet includes higher-sodium foods. "I would look for brands with less than 150 milligrams per serving," says Gans.
Need more oomph out of a low-sodium option? "You could always buy lower-sodium stocks and broths and adjust to you liking at home if you want more salt."
Cool. So can I use stock and broth interchangeably?
Don't worry too much if a recipe calls for stock and you only have broth, or vice versa.
“Generally, stock and broth can be used interchangeably," says Rumsey. "There may just be some differences in texture, but otherwise they'll work similarly.” Though broth may not offer quite as much body as stock, it will still definitely get the job done if you're in a pinch. Phew!
Great, now how do I make broth and stock?
Whether you choose to whip up stock or broth largely depends more on how much time and what ingredients you have on hand. "Stock is made mostly from animal (or fish) bones and maybe some meat, vegetables (onion, celery, and carrots) and water," says Gans. Typically, you don't add herbs and spices—and cook it for 4 to 6 hours.
Chef Mathew Miller, director of banquets for Omni Hotels and formerly of Le Bernardin and Jean-Georges, recommends roasting your bones before cooking them up into stock.
Not only does DIY-ing your own stock help you avoid food waste, but offers your cooking extra flavor and nutrition, too: "The great thing is you can use what people generally throw out—neck, joints, things that have a lot of collagen, oxtail, and short ribs," Miller previously told Women's Health. "The collagen helps to add thickness and makes it more hearty than a thin stock or broth you might buy in the store, and adds depth of flavor, too."
Broth, meanwhile, is made mostly from animal meat, vegetables (onion, celery, carrots), water, and seasoning. Generally, you cook it for 45 minutes to 2 hours.
Though making your own broth or stock is a time commitment of at least a couple hours, it's worth it. "Homemade might have slightly more nutrients than a commercially prepared one," says Gans.
From there, you can use your own DIY broth and stock to make all sorts of delicious homemade soups.
The bottom line: Stock and broth both pack a variety of vitamins and minerals, but stock has slightly more nutrients.
I agreeThe Aldi store brands are as good as, or far superior to most so called name brands.
Their Moser Roth chocolates are wonderful. The specialty chocolates they have at Christmas are great, though last year they priced them out of my budget.
We prefer their bacon and chicken breasts over name brands. I buy all my cheese there. Their goat cheese is usually $1 a package cheaper than WM's, and their yogurt is much better.
The only things I've ever gotten there that I didn't care for were their luncheon meat (dh and the dog thought it was great) and some orange-mango punch that dh wanted that just tasted odd. In over 20 years of shopping there, that's pretty good.
For years, my Aunt shopped at Harris Teeter, which is a really high priced specialty store. She paid over $4 a jar for small bottles of jam and preserves. Mom kept telling her to go to Aldi, but she wouldn't. So one year Mom gave her a jar of Aldi strawberry preserves in a gift basket. My Aunt called her raving about how good they were, where did she get them, and she knew they must cost $6 or more a jar since they were so good. Mom told her .89 at Aldi...
I agree
I’ve bought nothing from Aldi that we’ve not liked!
The only area where I’ve not experimented is in their toilet paper and toiletries.
I never thought of that.I stuff my pork chops with Stove Top Stuffing and then simmer them in just apple juice. V
For those of us on a very low salt diet best part is if you don't make your own, you can get Beef and Chicken broth and stock, in unsalted versions from multiple vendors. Little higher in price but when don't have time it is handy to have it on hand.I just realized that broth and stock are two different things. According to this, stock is more nutrient dense than broth.
Which is healthier broth or stock?
"Both broth and stock provide a great variety of nutrients, however stock is generally more nutrient-dense because it has more carbohydrates, fat, protein, and vitamins/minerals," says Rumsey.Sep 12, 2019
Stock vs Broth: Nutritionists Explain Difference, Health Benefits
Oh Wow, I Totally Thought Broth And Stock Were The Same Thing
Apparently stock = bones.www.womenshealthmag.comStock vs. Broth: Nutritionists Explain The Difference In Nutrients And Health Benefits
Jennifer Nied
Jennifer Nied is the fitness editor at Women’s Health and has more than 10 years of experience in health and wellness journalism. She’s always out exploring—sweat-testing workouts and gear, hiking, snowboarding, running, and more—with her husband, daughter, and dog.
Your cartons of stock and broth probably aren't the, shall we say, sexiest thing in your kitchen. In fact, they're probably shoved on a high shelf in your pantry or in the back of your fridge. But although they seldom receive centerpiece treatment, these flavorful liquids are indispensable in the kitchen.
But if you're anything like me, you've probably wondered: Are stock and broth actually healthy (what about all that sodium?!)? Also...are they totally interchangeable or not (because they look and smell exactly the same)?
Keri Gans, RDN, author of The Small Change Diet, and Alissa Rumsey, RD, dietitian and the owner of Alissa Rumsey Nutrition and Wellness take stock of the nutrients.
What's the difference between broth and stock?
Though the terms stock and broth are often used interchangeably, the two are not actually synonymous. "Stock is made from bones and is thicker, due to the collagen protein that seeps out of the bones during cooking," says Rumsey. Broth, on the other hand, "is made from just meat and/or vegetables and is thinner." The key difference: Stock equals bones. Broth equals no bones.
Wait, what is broth exactly? I need more information.
Broth is the thinner of the two liquids because it doesn't contain that thick collagen protein that comes from the bones used to make stock. However, it can still pack in the nutrients!
"It depends on what you add to the broth," says Rumsey. "Different ingredients provide different nutrients. For example, vegetable broth may contain a larger variety of vitamins, but not much protein." You'll need meat broth (or true stock) for that.
Here's the nutrition info for one cup of chicken broth, per the USDA Nutrient Database:
- 14 calories
- 0 g protein
- 1 g fat
- 1 g carbohydrates
- 0 g fiber
- 1 g sugar
- 900 mg sodium
- 100 IU vitamin A
- 5 mg potassium
What is stock? I need more info on that, too.
Stock soaks up the vitamins, minerals, and collagen protein found in bones during its long cooking process.
The longer stock is cooked, the more collagen and bone marrow release from the bones—and the more nutrient-dense it becomes.
The exact vitamins and minerals found in stock, like calcium and vitamin D, vary based on the ingredients used to make it. "Different ingredients provide different nutrients," reminds Rumsey. "You can add more vegetables and herbs to stock to increase its vitamin and mineral content."
Here's the nutrition info for one cup of chicken stock, per the USDA Nutrient Database:
- 29 calories
- 3 g protein
- 0.5 g fat
- 2 g carbohydrates
- 2 g sugar
- 600 mg sodium
- 12 mg vitamin C
- 101 mg potassium
Okay, so, stock vs. broth: Which is healthier?
Generally, stock and broth are pretty neck and neck. Rumsey, though, gives stock a slight edge on the health front. "Both broth and stock provide a great variety of nutrients, however stock is generally more nutrient-dense because it has more carbohydrates, fat, protein, and vitamins/minerals," says Rumsey. "Stock also does have a higher concentration of nutrients and also contains collagen, which is beneficial for the immune system."
Fans of stock will often claim it does everything from erase wrinkles to ease GI problems, but "all the health claims are not backed by scientific research," says Gans.
That doesn't mean stock or broth are bad by any means. "Both broth and stock provide a great variety of nutrients that support your cells and digestive system," says Rumsey.
Just watch out for high sodium content—especially if the rest of your diet includes higher-sodium foods. "I would look for brands with less than 150 milligrams per serving," says Gans.
Need more oomph out of a low-sodium option? "You could always buy lower-sodium stocks and broths and adjust to you liking at home if you want more salt."
Cool. So can I use stock and broth interchangeably?
Don't worry too much if a recipe calls for stock and you only have broth, or vice versa.
“Generally, stock and broth can be used interchangeably," says Rumsey. "There may just be some differences in texture, but otherwise they'll work similarly.” Though broth may not offer quite as much body as stock, it will still definitely get the job done if you're in a pinch. Phew!
Great, now how do I make broth and stock?
Whether you choose to whip up stock or broth largely depends more on how much time and what ingredients you have on hand. "Stock is made mostly from animal (or fish) bones and maybe some meat, vegetables (onion, celery, and carrots) and water," says Gans. Typically, you don't add herbs and spices—and cook it for 4 to 6 hours.
Chef Mathew Miller, director of banquets for Omni Hotels and formerly of Le Bernardin and Jean-Georges, recommends roasting your bones before cooking them up into stock.
Not only does DIY-ing your own stock help you avoid food waste, but offers your cooking extra flavor and nutrition, too: "The great thing is you can use what people generally throw out—neck, joints, things that have a lot of collagen, oxtail, and short ribs," Miller previously told Women's Health. "The collagen helps to add thickness and makes it more hearty than a thin stock or broth you might buy in the store, and adds depth of flavor, too."
Broth, meanwhile, is made mostly from animal meat, vegetables (onion, celery, carrots), water, and seasoning. Generally, you cook it for 45 minutes to 2 hours.
Though making your own broth or stock is a time commitment of at least a couple hours, it's worth it. "Homemade might have slightly more nutrients than a commercially prepared one," says Gans.
From there, you can use your own DIY broth and stock to make all sorts of delicious homemade soups.
The bottom line: Stock and broth both pack a variety of vitamins and minerals, but stock has slightly more nutrients.
Unfortunately, this is not new. A lot of the families of active duty enlisted have to use food stamps.BREAKING: US Army Recommends Soldiers Apply for Food Stamps
"You're going over to the Middle East, potentially to die, while your wife and kids are home getting put on food stamps because your govt keeps printing so much money”
Also while we have, seemingly, a never ending supply of funds to send to Ukraine (60bln and growing).
RT 3min
View: https://twitter.com/teamdad2018/status/1570091316037488640?s=20&t=am4S7ZlIsI-C683WabMVqw
The Costco roasted chickens are already rubbed with seasoning so the broth is especially savory! VI never thought of that.
Thanks for the idea!
Walmart.com carries a brand of boxed milk called Lala, it tastes very close to fresh. It goes in and out of stock, but maybe worth pursuing.I did my regular shopping this morning. Big empty holes on every aisle. I guess now that all the rich people have left for the season they are going to not stock the stores like they were. I only got sale items because prices have gone way up just in the last two weeks. No milk. Of any kind. One of my kids was there on Sunday and said that they had one gallon of milk left and he grabbed it. So in three days they get no deliveries? I also went to grab a quart of heavy cream? $9.87! I put it back. I still have some at home. I stopped at the convenience store on the way home to grab my milk. Usually they are way cheaper than the grocery store. $5.27 per gallon not organic or anything. Sheesh!
I have six canisters of Nido but don’t want to break into it yet. I may have to if this continues. I may stop by Shaws tomorrow to see what their milk situation is. I know I can freeze milk also but my freezers are full.Walmart.com carries a brand of boxed milk called Lala, it tastes very close to fresh. It goes in and out of stock, but maybe worth pursuing.
Worth mentioning to not just keep candles, but get yourself a few oil lamps. And a Coleman propane stove. When ice storms, etc knock out power, I can tell you from experience that you don't wanna be trying to light charcoal to cook in freezing rain. And you don't wanna fumble around in the dark either.Forgot to mention, and I know it isn't grocery, but same trip...Menards had the Klean Heat (no smell) lamp and kero heater fuel I use at last year's price..$12.99/gal. (plus the rebate applies) as opposed to Home Depot just a week ago at $17.99. If you use it and live close to Menards, I have a feeling that price won't last long.
Even better, for "walking around" light, get a couple good headlamps and some good rechargeable batteries and a charger. Unless the grid is down for good, they are great. Much safer than candles or lamps, and your hands are free for tasks, unlike when using a flashlight. They don't provide additional heat, which is a plus in warmer weather, although a couple Aladdin lamps will help warm a room as well as light it.Worth mentioning to not just keep candles, but get yourself a few oil lamps. And a Coleman propane stove. When ice storms, etc knock out power, I can tell you from experience that you don't wanna be trying to light charcoal to cook in freezing rain. And you don't wanna fumble around in the dark eiteither
These seem to be good, just got a few to evaluate:Even better, for "walking around" light, get a couple good headlamps and some good rechargeable batteries and a charger. Unless the grid is down for good, they are great. Much safer than candles or lamps, and your hands are free for tasks, unlike when using a flashlight. They don't provide additional heat, which is a plus in warmer weather, although a couple Aladdin lamps will help warm a room as well as light it.
Summerthyme