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.
My friend was looking for this barrel aged Hop-De-Ranged for a while so when he found it, he just went to the cashier. After getting rung up he realized it had burned a $30.00 hole in his pocket. Oh well, we must drink it, right? We joked that each sip was 50 cents. And, this is a sipping beer. With all the Jack Daniel's flavor, you really can't taste the hops that much so it feels like a light shot of whiskey. Would we buy it again? Probably not, but it was an experience. It's not that I didn't like the beer. It had been carefully aged and was very tasty with notes of caramel, molasses and vanilla. I just can't justify the price even at $20.00.