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	<title>Comments on: Making Stock: The Good, The Bad, and The Ugly</title>
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	<link>http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/</link>
	<description>Cook Local, Eat Global</description>
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		<title>By: B-r-o-t-h &#124; CaveGirlEats</title>
		<link>http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/#comment-174283</link>
		<dc:creator>B-r-o-t-h &#124; CaveGirlEats</dc:creator>
		<pubDate>Wed, 06 Apr 2011 15:46:22 +0000</pubDate>
		<guid isPermaLink="false">http://www.tigersandstrawberries.com/?p=591#comment-174283</guid>
		<description>[...] the gelatin too much for it to be useful. You will often encounter gelatin-rich broths made from chicken feet in Asian markets. Again, there is a reason these foods are so cherished in traditional [...]</description>
		<content:encoded><![CDATA[<p>[...] the gelatin too much for it to be useful. You will often encounter gelatin-rich broths made from chicken feet in Asian markets. Again, there is a reason these foods are so cherished in traditional [...]</p>
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		<title>By: Elizabeth</title>
		<link>http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/#comment-172850</link>
		<dc:creator>Elizabeth</dc:creator>
		<pubDate>Thu, 24 Mar 2011 21:49:20 +0000</pubDate>
		<guid isPermaLink="false">http://www.tigersandstrawberries.com/?p=591#comment-172850</guid>
		<description>I know this sounds like a dumb question.  But what is the difference in simmer and boil.  I&#039;m not sure whether my stock is cooking, its on low, but it seems as though nothing is happening.</description>
		<content:encoded><![CDATA[<p>I know this sounds like a dumb question.  But what is the difference in simmer and boil.  I&#8217;m not sure whether my stock is cooking, its on low, but it seems as though nothing is happening.</p>
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		<title>By: Deborah J Brown</title>
		<link>http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/#comment-172384</link>
		<dc:creator>Deborah J Brown</dc:creator>
		<pubDate>Fri, 18 Mar 2011 20:52:47 +0000</pubDate>
		<guid isPermaLink="false">http://www.tigersandstrawberries.com/?p=591#comment-172384</guid>
		<description>Hi,just wanted a receipe for making chicken stock. What a treat I ran into. Have chicken breasts I hope to debone and make stock from them. Wish me well, I have a smooth top electrick stove, or I just may try my crock pot. Thanks so much.</description>
		<content:encoded><![CDATA[<p>Hi,just wanted a receipe for making chicken stock. What a treat I ran into. Have chicken breasts I hope to debone and make stock from them. Wish me well, I have a smooth top electrick stove, or I just may try my crock pot. Thanks so much.</p>
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		<title>By: Jenn</title>
		<link>http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/#comment-171507</link>
		<dc:creator>Jenn</dc:creator>
		<pubDate>Fri, 11 Mar 2011 05:55:47 +0000</pubDate>
		<guid isPermaLink="false">http://www.tigersandstrawberries.com/?p=591#comment-171507</guid>
		<description>Four and a half years later, and your post is still inspiring people to make delicious, healthy stock for their families. I guess you can start telling people that you are famous for your stock tips, lol!

I&#039;ve been making my own stock for a while, but your post answered some questions I&#039;ve had, and I have no doubt this information will improve my stock immensely. My husband thanks you in advance. I still have two questions though- you say you roast beef bones when making beef stock, but I&#039;ve been told to roast the chicken bones also. I haven&#039;t tried it yet, so I was wondering if you had. Also, I&#039;ve heard to break the bones so the marrow is better absorbed into the stock. I&#039;d love to hear your thoughts on that.

Thanks for your time! And for the record, I did go to YouTube and play the appropriate song while reading the post. :-p</description>
		<content:encoded><![CDATA[<p>Four and a half years later, and your post is still inspiring people to make delicious, healthy stock for their families. I guess you can start telling people that you are famous for your stock tips, lol!</p>
<p>I&#8217;ve been making my own stock for a while, but your post answered some questions I&#8217;ve had, and I have no doubt this information will improve my stock immensely. My husband thanks you in advance. I still have two questions though- you say you roast beef bones when making beef stock, but I&#8217;ve been told to roast the chicken bones also. I haven&#8217;t tried it yet, so I was wondering if you had. Also, I&#8217;ve heard to break the bones so the marrow is better absorbed into the stock. I&#8217;d love to hear your thoughts on that.</p>
<p>Thanks for your time! And for the record, I did go to YouTube and play the appropriate song while reading the post. :-p</p>
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		<title>By: Chicken Stock &#171; Blah!</title>
		<link>http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/#comment-169947</link>
		<dc:creator>Chicken Stock &#171; Blah!</dc:creator>
		<pubDate>Sat, 26 Feb 2011 06:21:14 +0000</pubDate>
		<guid isPermaLink="false">http://www.tigersandstrawberries.com/?p=591#comment-169947</guid>
		<description>[...] Tigers &amp; Strawberries » Making Stock: The Good, The Bad, and The Ugly. [...]</description>
		<content:encoded><![CDATA[<p>[...] Tigers &amp; Strawberries » Making Stock: The Good, The Bad, and The Ugly. [...]</p>
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