Duck and Lamb stock or stock base?
Duck and Lamb stock or stock base?
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Duck and Lamb stock or stock base?
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Post #1 - December 6th, 2015, 9:19 amHas anyone ever seen Duck or Lamb Stock or Stock Base? Especially locally.
(If I search for Lamb Stock, the first thing that Amazon shows that isn't Beef Stock is a Jake Lamb Rookie Card)
There are a couple other sources online, notably Kitchen Conservatory but I have never used them.
Ordinarily, I'd use Chicken Stock for the duck dish, but I have a friend who's allergic to all things chicken, from eggs to feathers.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #2 - December 6th, 2015, 9:33 amLamb stock is not that hard to make...
http://lthforum.com/bb/viewtopic.php?f= ... &sp=345146
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Post #3 - December 6th, 2015, 9:41 amId check Paulina market--I think I've seen stocks other than beef and chicken. What about veal stock? That may be one I saw there..."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #4 - December 6th, 2015, 11:57 amKnorr and Oxo.
RC Lamb base.
I've used all three: the cubes will suffice, but, as usual, there's a salt issue. The RC base is just fine.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #5 - December 6th, 2015, 12:25 pmBonewerks/culinarte from WI is what Paulina carried last I checked. Great products. Not sure if Paulna stocks duck and lamb, but the manufacturer does offer those demi glacés. I'm sure Paulina would order them for you, or you can order online.
https://www.bonewerksculinarte.com/onli ... emi-elite/
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Post #6 - December 6th, 2015, 12:33 pmOh, sorry, forgot about these beauties which I've gotten several times from Fairway on Long Island.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #7 - December 6th, 2015, 1:03 pmGeo wrote:Oh, sorry, forgot about these beauties which I've gotten several times from Fairway on Long Island.
Geo
Those are very good and Whole Foods usually has them.
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Post #8 - December 6th, 2015, 5:16 pmNote that simply using a cube is not really stock. If you want a full, unctuous, flavor, you need to break down a duck or get some lamb bones and make a stock. What Geo posted looks amazing, however. That is not the norm of what is sold in most supermarkets however.
You also may try getting some stock from Publican Quality Meats."People are too busy in these times to care about good food. We used to spend months working over a bonne-femme sauce, trying to determine just the right proportions of paprika and fresh forest mushrooms to use." -Karoly Gundel, Blue Trout and Black Truffles: The Peregrinations of an Epicure, Joseph Wechsberg, 1954.
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Post #9 - December 6th, 2015, 10:01 pmThanks, I'll try Whole Paycheck first... Paulina is not on my usual route.
I just don't have time too make my own.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #10 - January 15th, 2016, 5:51 pmHere is an interesting infomercial on the Bonewerks/Cullinarte products. They are expensive and worth every penny. You can't make better. I keep a few blocks in my home freezer, and sometimes get a few gallons when we're super busy at the Club. Worth the high cost.
https://www.youtube.com/watch?v=LhSXPNeiML8
"Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
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