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.
This triple IPA from Stone Brewing is one of my favorites. Stone makes some of the most tantalizing IPAs on the market, you could almost say they invented the market. Their layering of hops is genius, making beer that is uniquely Stone. This beer is no exception. Heavy with citrus tones without actually adding any citrus is what makes this beer sing. Very aggressive and smooth all at the same time. Try this beer but make sure you don't have anywhere to go cause it's 10.8% alcohol.
