This is for all Badgers like me who fall guilty of the sin of gourmandizing.
I was looking through Escoffier's magnum opus "Ma Cuisine" the other day. I recently received the book from a very good older friend of mine who is unfortunately suffering from blindness. She can no longer read the small text of the cookbook and so she gave this lovely old tome to me.
I was looking through his recipes for various sauces and stocks. It then dawned on me one night while I was dining on pork ribs and beer with the wife that I've never seen a pork stock made. Being from the Southern part of the US, I've seen people flavor beans and black eyed peas with ham hocks and bones, but never make an entire stock.
I'm wondering if it might be more common in Chinese cuisine, where pork is used a lot more.
Any Badger foodies have any idea about this subject?
I was looking through Escoffier's magnum opus "Ma Cuisine" the other day. I recently received the book from a very good older friend of mine who is unfortunately suffering from blindness. She can no longer read the small text of the cookbook and so she gave this lovely old tome to me.
I was looking through his recipes for various sauces and stocks. It then dawned on me one night while I was dining on pork ribs and beer with the wife that I've never seen a pork stock made. Being from the Southern part of the US, I've seen people flavor beans and black eyed peas with ham hocks and bones, but never make an entire stock.
I'm wondering if it might be more common in Chinese cuisine, where pork is used a lot more.
Any Badger foodies have any idea about this subject?