Wow, I'm surprised at how much more effortful the stock seems to be than the whole onion-roasted-beef-and-soup thing. I love the onion thing. It's surprisingly quick prep (if I'm not leaving the kitchen every two minutes to wipe streaming eyes) and it's sooooo good!
So, doing this yourself is way better than buying some kind of unit of beef stock in a can or something, right?
Maybe I'll stick with onion roast for a little while longer. Tonight I get to separate last night's batch of that into units. I will have some tomorrow. It is SO GOOD. I am massively impressed that I now have a recipe I am willing to feed to guests. (This one and fondue are in a class by themselves!)
Tell you what, I'll come over and we can do beef stock, and I'll bring a can of canned stock, and we can do blind taste tests. You'll forgive me if I smirk, right? :D
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So, doing this yourself is way better than buying some kind of unit of beef stock in a can or something, right?
Maybe I'll stick with onion roast for a little while longer. Tonight I get to separate last night's batch of that into units. I will have some tomorrow. It is SO GOOD. I am massively impressed that I now have a recipe I am willing to feed to guests. (This one and fondue are in a class by themselves!)
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