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Old 02-19-2018, 02:55 PM   #11421
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Thank God for Whitney cleaning Fergie out of my ears!

Maybe she was drunk and/or stupid.
What red blooded American wants to see/hear our National Anthem performed with such disrespect?
The look on the faces of the players said it all.
Geeze Louise......
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Old 02-19-2018, 03:03 PM   #11422
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I don't mind helping out if someone comes here to simply ask a question if it leads to an interesting discussion from the membership. Not responding to the efforts we all made to help by simply saying thank you is just plain rude, and that gets under my skin.
Not everybody wants to play in our sandbox and that's fine by me. .
Yes! This. ^
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Old 02-24-2018, 12:35 PM   #11423
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“Bone Broth”! Why do we need a new term to describe something that’s been around since forever. Let’s just continue to call it “stock”.
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Old 02-24-2018, 12:42 PM   #11424
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“Bone Broth”! Why do we need a new term to describe something that’s been around since forever. Let’s just continue to call it “stock”.
Because the kiddos who have recently discovered this miracle food need to give it hipster name I completely agree with you.
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Old 02-24-2018, 05:24 PM   #11425
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It costs us more to call it "Bone Broth" and the technique is a bit different than just stock.
Vinegar is added and the stock/broth is cooked for much longer periods, up to 48 hours for beef bones.
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Old 02-25-2018, 07:38 AM   #11426
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To me the difference was always - stock was unseasoned (as in salt) - broth was stock that had now been seasoned and could be used in many ways including drunk as a consomme.

according to one source I looked up - when refridgerated a good 'broth' goes gelatinous with the collagen that has been extracted.

LOL - my chicken 'broth' always does! I don't often make beef broth so really couldn't say.

I also saw no mention of vinegar being added???
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Old 02-25-2018, 10:49 AM   #11427
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To me the difference was always - stock was unseasoned (as in salt) - broth was stock that had now been seasoned and could be used in many ways including drunk as a consomme.

according to one source I looked up - when refridgerated a good 'broth' goes gelatinous with the collagen that has been extracted.

LOL - my chicken 'broth' always does! I don't often make beef broth so really couldn't say.

I also saw no mention of vinegar being added???
Bone Broth recipes use the vinegar to extract more minerals, not just the collagen, from the bones. Bone Broth has replaced my multivitamin. I only intake dietary calcium, so I need to get it from my diet. I use the bone broth for everything and it helps settle an upset stomach, better than an antacid.
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Old 02-25-2018, 11:06 AM   #11428
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Oh my... looks like I'm going to have to get some bones - as soon as this ice storm is over.

Oft times I don't make beef stock as the bones are too expensive - cheaper to buy premade considering the quantity I can use.

I have made stock from bone marrow - that which up here is called soup bones - but I take it that has not got the same collagen content. Could/can you still get the minerals you want from these soup bones?

and when do you add the vinegar? White, 4%, 7%, cider?
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Old 02-25-2018, 11:24 AM   #11429
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Oh my... looks like I'm going to have to get some bones - as soon as this ice storm is over.

Oft times I don't make beef stock as the bones are too expensive - cheaper to buy premade considering the quantity I can use.

I have made stock from bone marrow - that which up here is called soup bones - but I take it that has not got the same collagen content. Could/can you still get the minerals you want from these soup bones?

and when do you add the vinegar? White, 4%, 7%, cider?
Absolutely, save the bones up from roasts, steaks, etc. Use Cider vinegar and add it when you add the water. Chicken bones are done in 24 hours, beef take 48 hours.

If you get meat on the bones, you can take it off the bones at the usual time you would for stock. Save it for soup made with the finished bone broth.
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Old 02-26-2018, 01:43 PM   #11430
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Originally Posted by PrincessFiona60 View Post
Bone Broth recipes use the vinegar to extract more minerals, not just the collagen, from the bones. Bone Broth has replaced my multivitamin. I only intake dietary calcium, so I need to get it from my diet. I use the bone broth for everything and it helps settle an upset stomach, better than an antacid.
Unfortunately, there is no reliable research that this is true. A little bit of vinegar in a big pot of stock is a very weak acid that doesn't really extract more minerals, nor are minerals from bone broth a good source of the building blocks needed to build bone in people.

From https://www.thehealthyhomeeconomist....broth-calcium/
Quote:
It makes logical sense that bone broth would be an excellent source of calcium. After all, about fifty percent of bones consist of minerals, with the largest store by far being calcium phosphate, a combination of calcium and phosphorous arranged in a formation called hydroxyapatite. Bone also contains small amounts of magnesium, sodium, potassium, sulfur and other trace minerals.

Even so, only small amounts of these minerals end up in the broth, even when properly made with vinegar or wine to help pull them from the bones.
and from https://www.npr.org/sections/thesalt...-cure-all-here
Quote:
"Since we don't absorb collagen whole, the idea that eating collagen somehow promotes bone growth is just wishful thinking," Percy [associate professor at the University of South Dakota's Sanford School of Medicine] says. Instead, he says, the digestive system will break down the collagen into amino acids, and the body will use these building blocks wherever they're needed.

Kantha Shelke has a different take. She's a food scientist and spokesperson for the Institute of Food Technologists, and a principal with the food science and research firm Corvus Blue LLC.

She says that if you want to build collagen, you need more than bone broth.

"Eating a diet rich in leafy green vegetables is ideal," she says. "Plants offer richer sources in collagen building blocks and, in addition, provide nutrients not found in sufficient quantities in meats or broth."

What's more, bone broth may provide vitamins and enzymes, but they get denatured from heat as the broth cooks, rendering them less useful to the body, according to Shelke.
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