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.
I don't drink a lot of porters or stouts, but when I do, this is one of my favorites. Infused with coffee and vanilla, this porter is heavy on coffee with notes of vanilla to brighten your taste buds. The coffee is aggressive so it's not for everyone. You will taste bitter but also sweetness. In fact, there are so many different flavors in this porter at different times during the trip from lips to stomach that I found myself enjoying the journey with every sip. Still, I think a 22oz bottle is better to enjoy with friends as this beer can be a bit overpowering.
