Stock vs Broth The basic difference between stock and broth is that stock includes bones, often giving it a gelatinous consistency. Often though, these two terms are used interchangeably in the supermarket. So, what are you really getting? That's as tough to pinpoint as a single recipe for meat loaf. Likely, you will be getting a flavorful liquid simmered with meat, bones, aromatics, onions and salt. Regardless of the name, test the different varieties of broths and stocks to choose your favorite.
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
Not to be mistaken with it's older brother Velvet Merkin (with a "k"), Velvet Merlin is just an oatmeal stout. Yes, Firestone sells the same beer aged and unaged. But I shouldn't say it is just an oatmeal stout. It's one of the best stouts I've ever had the pleasure of consuming. While it doesn't have the alcohol content of other stouts, it still packs a punch of flavor with coffee and chocolate notes equal to other stouts brewed longer with a higher alcohol content. The shorter brewing time also makes it more drinkable as some stouts tend to be overpowering and bitter. I highly recommend drinking this beer in six packs when it is available during the Fall and Winter.