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Old 12-15-2014, 09:07 PM   #1
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Bones

I use bones in stock all the time mainly I'm a chicken and beef kinda guy. you can make lots of different soups from this base. So I'm wondering with the bean, pea and lentil soups they call for ham bone?

Is there some sort of guide/rule that helps you know wether you should be using chicken, turkey, beef, pork, rabbit, goose, etc and so on.

I know this can also been done with vegi stock so count that as an option but I'm definitely a meat lover by nature.

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Old 12-15-2014, 09:15 PM   #2
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Tradition dictates a lot of the traditional pairings.

Chicken stock is sort of a jack of all trades because the flavor is mild and compliments the other flavors in a dish. Beyond that, your taste will dictate what you use in various recipes.
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Old 12-15-2014, 10:31 PM   #3
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To expand on Andy's answer a bit, some of it depends on which animals were available in a given region and which animals, if any, people were discouraged from eating for religious reasons.
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Old 12-16-2014, 04:27 PM   #4
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So nothing really is stopping me from using any stock for any soup choice
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Old 12-16-2014, 04:44 PM   #5
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No. There are no food police who will come after you
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Old 12-16-2014, 05:11 PM   #6
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Quote:
Originally Posted by Kevin86 View Post
So nothing really is stopping me from using any stock for any soup choice
Until you find a combo you don't like.
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Old 12-16-2014, 05:42 PM   #7
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No. There are no food police who will come after you
Lol fair enough I guess that was kind of silly. I'm going to try to see how many combinations I can muster up.
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Old 12-16-2014, 11:09 PM   #8
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Lol fair enough I guess that was kind of silly. I'm going to try to see how many combinations I can muster up.
No, not silly! You don't know until you ask.

Chicken stock is the go-to in my house, with beef stock making an appearance for dark, hearty gravy or beef roasts.
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Old 12-17-2014, 11:36 AM   #9
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I rarely have any stock on hand other than chicken and sometimes turkey.
I use chicken stock to cook fresh beans and for many other uses like thinning down marinara sauce.

There are times I wish i had some homemade beef stock, but making beef stock is not as easy as chicken and i never see beef stock available in Costco.

So I use chicken stock, water or beer for most every task that requires some liquid.
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Old 12-17-2014, 02:16 PM   #10
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Everyone must take the journey that is making homemade demi at least once. Just so you can appreciate the effort.
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