On 2024-03-21, Graham <g.stereo@shaw.ca> wrote:
> On 2024-03-20 3:00 p.m., Janet wrote:
>> In article <l60urfFig0gU2@mid.individual.net>,
>> leoblaisdell@sbcglobal.net says...
>>>
>>> When I buy beef top loin steaks, they come with a bone that frames the
>>> top and one side and a gristle strip on the other. I cut them both off
>>> before cooking the steak and chuck them in a ziplock.
>>> My ziplock is full so I'm making broth. Everything I use is in the
>>> photo, but I'm partially open to other seasoning suggestions.
>>>
>>> <https://postimg.cc/yJ92x5NG>
>>>
>>> leo
>>
>> Parsley, thyme, a couple of bay leaves
>>
>> Janet UK
>
> Why bother with parsley? It's only decorative:-)

Ah, you remind me of an old joke...

--
Cindy Hamilton

On 2024-03-21, Graham <g.stereo@shaw.ca> wrote:
> On 2024-03-20 8:32 p.m., Dave Smith wrote:
>> On 2024-03-20 10:07 p.m., Graham wrote:
>>> On 2024-03-20 3:00 p.m., Janet wrote:
>>
>>>>   Parsley, thyme, a couple of bay leaves
>>>>
>>>>    Janet UK
>>>
>>> Why bother with parsley? It's only decorative:-)
>>
>> It does have some taste. I learned about that once when I used too much.
>>  It ranks up there with bay leave.
>
> Not the bay leaves I use!

Really? I once ruined a batch of soup by adding too much bay leaf.
I ended up adding a spoonful of pesto to every bowl just to cover
up the bay leaf flavor.

--
Cindy Hamilton

On 2024-03-21, Graham <g.stereo@shaw.ca> wrote:
> On 2024-03-20 8:36 p.m., ItsJoanNotJoAnn wrote:
>> Graham wrote:
>>
>>> On 2024-03-20 3:00 p.m., Janet wrote:
>>>>
>>>>   Parsley, thyme, a couple of bay leaves
>>>>
>>>>    Janet UK
>>
>>> Why bother with parsley? It's only decorative:-)
>>>
>> Parsley adds a nice mild flavor.
>
> To me it's so mild as to be not worth the bother.

Everybody's taste buds are different. To me, parsley has a
pronounced flavor. I often add a handful of sprigs as a salad
herb.

The stems have more flavor than the leaves.

--
Cindy Hamilton

On Thu, 21 Mar 2024, Bruce wrote:

> On Wed, 20 Mar 2024 16:37:37 -0700, Dennis Kane <dkane@mail.com>
> wrote:
>
>> On 3/20/2024 3:44 PM, jmcquown wrote:
>>> On 3/20/2024 6:39 PM, S Viemeister wrote:
>>>> On 20/03/2024 20:22, Leonard Blaisdell wrote:
>>>>> When I buy beef top loin steaks, they come with a bone that frames the
>>>>> top and one side and a gristle strip on the other. I cut them both off
>>>>> before cooking the steak and chuck them in a ziplock.
>>>>> My ziplock is full so I'm making broth. Everything I use is in the
>>>>> photo, but I'm partially open to other seasoning suggestions.
>>>>>
>>>>> <https://postimg.cc/yJ92x5NG>
>>>>>
>>>>> leo
>>>>>
>>>> A bay leaf or two, and a spoonful of black peppercorns. I often add a
>>>> bit of celery, as well.
>>>
>>> Leo has celery there.
>>>
>>> Jill
>>
>> I also add a bit of celery, as well. Carrots too.
>
> I leave out the beef.
>

May god forgive your sins!

On 2024-03-21 5:09 a.m., Cindy Hamilton wrote:
> On 2024-03-21, Graham <g.stereo@shaw.ca> wrote:

>>> It does have some taste. I learned about that once when I used too much.
>>>  It ranks up there with bay leave.
>>
>> Not the bay leaves I use!
>
> Really? I once ruined a batch of soup by adding too much bay leaf.
> I ended up adding a spoonful of pesto to every bowl just to cover
> up the bay leaf flavor.

That dish I had where they overdid the bay leave was not pleasant. I
had never really identified the bay leave taste and thought of it more
as something that was missing if it wasn't there. I don't ever want to
overdo the bay leave again.

On 21/03/2024 02:36, ItsJoanNotJoAnn wrote:
> Graham wrote:
>
>> On 2024-03-20 3:00 p.m., Janet wrote:
>>>
>>>   Parsley, thyme, a couple of bay leaves
>>>
>>>    Janet UK
>
>> Why bother with parsley? It's only decorative:-)
>>
> Parsley adds a nice mild flavor.

Yes, it does- fresh parsley. The dried stuff is mostly decorative.

On 21/03/2024 03:19, Graham wrote:
> On 2024-03-20 8:36 p.m., ItsJoanNotJoAnn wrote:
>> Graham wrote:
>>
>>> On 2024-03-20 3:00 p.m., Janet wrote:
>>>>
>>>>   Parsley, thyme, a couple of bay leaves
>>>>
>>>>    Janet UK
>>
>>> Why bother with parsley? It's only decorative:-)
>>>
>> Parsley adds a nice mild flavor.
>
> To me it's so mild as to be not worth the bother.

Do you use fresh, or dried?

On 21/03/2024 09:11, Cindy Hamilton wrote:
> On 2024-03-21, Graham <g.stereo@shaw.ca> wrote:
>> On 2024-03-20 8:36 p.m., ItsJoanNotJoAnn wrote:
>>> Graham wrote:
>>>
>>>> On 2024-03-20 3:00 p.m., Janet wrote:
>>>>>
>>>>>   Parsley, thyme, a couple of bay leaves
>>>>>
>>>>>    Janet UK
>>>
>>>> Why bother with parsley? It's only decorative:-)
>>>>
>>> Parsley adds a nice mild flavor.
>>
>> To me it's so mild as to be not worth the bother.
>
> Everybody's taste buds are different. To me, parsley has a
> pronounced flavor. I often add a handful of sprigs as a salad
> herb.
>
> The stems have more flavor than the leaves.
>
I use the stems when making stock.

On 2024-03-21 7:03 a.m., S Viemeister wrote:
> On 21/03/2024 03:19, Graham wrote:
>> On 2024-03-20 8:36 p.m., ItsJoanNotJoAnn wrote:
>>> Graham wrote:
>>>
>>>> On 2024-03-20 3:00 p.m., Janet wrote:
>>>>>
>>>>>   Parsley, thyme, a couple of bay leaves
>>>>>
>>>>>    Janet UK
>>>
>>>> Why bother with parsley? It's only decorative:-)
>>>>
>>> Parsley adds a nice mild flavor.
>>
>> To me it's so mild as to be not worth the bother.
>
> Do you use fresh, or dried?

Fresh but I can't remember when I last used or bought any.

In article <65fb9679$0$2077924
$882e4bbb@reader.netnews.com>, g.stereo@shaw.ca says...
>
> On 2024-03-20 3:00 p.m., Janet wrote:
> > In article <l60urfFig0gU2@mid.individual.net>,
> > leoblaisdell@sbcglobal.net says...
> >>
> >> When I buy beef top loin steaks, they come with a bone that frames the
> >> top and one side and a gristle strip on the other. I cut them both off
> >> before cooking the steak and chuck them in a ziplock.
> >> My ziplock is full so I'm making broth. Everything I use is in the
> >> photo, but I'm partially open to other seasoning suggestions.
> >>
> >> <https://postimg.cc/yJ92x5NG>
> >>
> >> leo
> >
> > Parsley, thyme, a couple of bay leaves
> >
> > Janet UK
>
> Why bother with parsley? It's only decorative:-)

For flavour, course; plus its a valuable source of
vitamin K, A, C, iron, folate, potassium, calcium and
magnesium.

If you can't taste the parsely you're just not using
enough.

Janet UK

In article <utgd9r$20m3d$1@dont-email.me>, esp@snet.xxx
says...
>
> On 3/20/2024 10:07 PM, Graham wrote:
> > On 2024-03-20 3:00 p.m., Janet wrote:
> >> In article <l60urfFig0gU2@mid.individual.net>,
> >> leoblaisdell@sbcglobal.net says...
> >>>
> >>> When I buy beef top loin steaks, they come with a bone that frames the
> >>> top and one side and a gristle strip on the other. I cut them both off
> >>> before cooking the steak and chuck them in a ziplock.
> >>> My ziplock is full so I'm making broth. Everything I use is in the
> >>> photo, but I'm partially open to other seasoning suggestions.
> >>>
> >>> <https://postimg.cc/yJ92x5NG>
> >>>
> >>> leo
> >>
> >>   Parsley, thyme, a couple of bay leaves
> >>
> >>    Janet UK
> >
> > Why bother with parsley? It's only decorative:-)
>
>
> WHAT???? I just invested my retirement savings and borrowed against my
> house for shares of a Parsley farm. I was told it is the herb of the
> future and people are learning to use it more and more.

Back in the days when we had a small-holding we either
grew, produced or bartered much of our own food.

A local grocer and I had a deal that supplied
all my family's exotic fruit needs in exchange for the
top quality parsely crop I grew.

I still grow (and eat) a lot of parsley, just sowed the
new season's crop last week.

Janet UK

On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
> On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
>>
>> Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
>> peppercorns?  If you don't relish the idea of straining, maybe tie
>> up the parsley and peppercorns in a few layers of cheesecloth?  Your
>> wife could even make a few washable spice bags out of muslin and
>> kitchen twine for drawstring bags.

> I agree about using cheesecloth tied with kitchen twine for bouquet
> garni. Not sure about you volunteering his wife to make reusable
> washable muslin drawstring spice bags. ;)

Oh, she's dying for new projects all the time. :) Although she does
quilts, I call her the "Russian bag lady". The bags nest, you see.
When she's not sewing, she's looking for fabric, and I'm watching TV.

<https://postimg.cc/9w40jHLQ>

leo

On 2024-03-20, Ed P <esp@snet.xxx> wrote:
> On 3/20/2024 4:22 PM, Leonard Blaisdell wrote:

>> <https://postimg.cc/yJ92x5NG>

> You need Sheldon's 40 gallon stock pot.

All of the ingredients simmered down to five cups of strong broth. I did
use some suggestions from other posters. I was stunned to find out that
I didn't have some common herbs and spices. I do have two lifetimes
worth of basil though. I didn't use that.

On 3/21/2024 5:57 PM, Leonard Blaisdell wrote:
> On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
>> On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
>>>
>>> Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
>>> peppercorns?  If you don't relish the idea of straining, maybe tie
>>> up the parsley and peppercorns in a few layers of cheesecloth?  Your
>>> wife could even make a few washable spice bags out of muslin and
>>> kitchen twine for drawstring bags.
>
>> I agree about using cheesecloth tied with kitchen twine for bouquet
>> garni. Not sure about you volunteering his wife to make reusable
>> washable muslin drawstring spice bags. ;)
>
>
> Oh, she's dying for new projects all the time. :) Although she does
> quilts, I call her the "Russian bag lady". The bags nest, you see.
> When she's not sewing, she's looking for fabric, and I'm watching TV.
>
> <https://postimg.cc/9w40jHLQ>
>
> leo

Nice, Leo! Tell her I said so! But I wouldn't be putting spices in
those quilted bags. ;)

Jill

On 21/03/2024 21:57, Leonard Blaisdell wrote:
> On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
>> I agree about using cheesecloth tied with kitchen twine for bouquet
>> garni. Not sure about you volunteering his wife to make reusable
>> washable muslin drawstring spice bags. ;)
>
> Oh, she's dying for new projects all the time. :) Although she does
> quilts, I call her the "Russian bag lady". The bags nest, you see.
> When she's not sewing, she's looking for fabric, and I'm watching TV.
>
> <https://postimg.cc/9w40jHLQ>
>
She's good!
We could use her in our local stitch-and-bitch group - I'm trying to
organise a friendship/sampler quilt project, to be auctioned off for the
local village centre.
I have a feeling that I'll be stitching quite a few of the squares myself...

On 21/03/2024 22:04, Leonard Blaisdell wrote:
> On 2024-03-20, Ed P <esp@snet.xxx> wrote:
>> On 3/20/2024 4:22 PM, Leonard Blaisdell wrote:
>
>>> <https://postimg.cc/yJ92x5NG>
>
>> You need Sheldon's 40 gallon stock pot.
>
>
> All of the ingredients simmered down to five cups of strong broth. I did
> use some suggestions from other posters. I was stunned to find out that
> I didn't have some common herbs and spices. I do have two lifetimes
> worth of basil though. I didn't use that.
>
What did you use?

On 21 Mar 2024 21:57:43 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:

>On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
>> On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
>>>
>>> Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
>>> peppercorns?  If you don't relish the idea of straining, maybe tie
>>> up the parsley and peppercorns in a few layers of cheesecloth?  Your
>>> wife could even make a few washable spice bags out of muslin and
>>> kitchen twine for drawstring bags.
>
>> I agree about using cheesecloth tied with kitchen twine for bouquet
>> garni. Not sure about you volunteering his wife to make reusable
>> washable muslin drawstring spice bags. ;)
>
>
>Oh, she's dying for new projects all the time. :) Although she does
>quilts, I call her the "Russian bag lady". The bags nest, you see.
>When she's not sewing, she's looking for fabric, and I'm watching TV.
>
><https://postimg.cc/9w40jHLQ>

Your wife's an artist (seriously).

On 21 Mar 2024 21:57:43 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:

>On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
>> On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
>>>
>>> Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
>>> peppercorns?  If you don't relish the idea of straining, maybe tie
>>> up the parsley and peppercorns in a few layers of cheesecloth?  Your
>>> wife could even make a few washable spice bags out of muslin and
>>> kitchen twine for drawstring bags.
>
>> I agree about using cheesecloth tied with kitchen twine for bouquet
>> garni. Not sure about you volunteering his wife to make reusable
>> washable muslin drawstring spice bags. ;)
>
>
>Oh, she's dying for new projects all the time. :) Although she does
>quilts, I call her the "Russian bag lady". The bags nest, you see.
>When she's not sewing, she's looking for fabric, and I'm watching TV.
>
><https://postimg.cc/9w40jHLQ>
>
>leo

Beautifully stitched!

Leonard Blaisdell wrote:

> On 2024-03-20, jmcquown <j_mcquown@comcast.net> wrote:
>>
>> On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
>>>
>>> Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
>>> peppercorns?  If you don't relish the idea of straining, maybe tie
>>> up the parsley and peppercorns in a few layers of cheesecloth?  Your
>>> wife could even make a few washable spice bags out of muslin and
>>> kitchen twine for drawstring bags.

>> I agree about using cheesecloth tied with kitchen twine for bouquet
>> garni. Not sure about you volunteering his wife to make reusable
>> washable muslin drawstring spice bags. ;)

> Oh, she's dying for new projects all the time. :) Although she does
> quilts, I call her the "Russian bag lady". The bags nest, you see.
> When she's not sewing, she's looking for fabric, and I'm watching TV.

> <https://postimg.cc/9w40jHLQ>

> leo

Oh, very pretty and how well made, too!! Does she have some scraps of
muslin stashed away? It doesn't take much to make a one or two bags.

On 2024-03-21 3:57 p.m., Leonard Blaisdell wrote:

>
>
> Oh, she's dying for new projects all the time. :) Although she does
> quilts, I call her the "Russian bag lady". The bags nest, you see.
> When she's not sewing, she's looking for fabric, and I'm watching TV.
>
> <https://postimg.cc/9w40jHLQ>
>
> leo
Brilliant work!!!

On 2024-03-21, S Viemeister <firstname@lastname.oc.ku> wrote:
>> All of the ingredients simmered down to five cups of strong broth. I did
>> use some suggestions from other posters. I was stunned to find out that
>> I didn't have some common herbs and spices. I do have two lifetimes
>> worth of basil though. I didn't use that.
>>
> What did you use?

Peppercorns and dried parsley because that's all I had except carrots. I
didn't have bay leaves or thyme which shocked me. I have a cabinet
shelf filled with herbs and spices, some inherited from my mother who
died in 1987.
I love carrots in beef stew, cook them separately and add at the end. I
don't care for the flavor of carrots in the broth, itself.
I am probably the least versed person in this group regarding spices,
other than salt and pepper, but thyme and bay leaves are on my shopping
list. I may die with the bottles unopened.

On 2024-03-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:

> Oh, very pretty and how well made, too!! Does she have some scraps of
> muslin stashed away? It doesn't take much to make a one or two bags.

She does! I read her the kind reviews, and she's all happy now. :)