VaporTrail
Senior Cook
- Joined
- Dec 29, 2006
- Messages
- 191
Two cups. (the rest of it is brining a Pork Loin roast...)
My first thought was to do a take on French onion soup... but everything I've seen calls for beef stock.
Anyone have any other interesting ideas for my two cups of stock? Going well with pork roast is not required, but I'd like to start there.
My first thought was to do a take on French onion soup... but everything I've seen calls for beef stock.
Anyone have any other interesting ideas for my two cups of stock? Going well with pork roast is not required, but I'd like to start there.