[CH] A question about stocks
Brent Leatherman (brent@mail.feist.com)
Tue, 09 Feb 1999 14:58:46 -0600
Hey,
Can any of the uber-cooks out there help me with this? As I was making the
green chile stew mentioned earlier on the list, I discovered a little
incongruity that might be common knowledge to everyone but me. The
directions called out for chicken stock (which I used), but I got to
thinking that pork was the dominant meat, so why wasn't pork stock called
for? I then looked through my "reference" cook book, and discovered that
while beef, vegetable, poultry and fish stocks were described, both pork
and mutton were ignored. Is there a reason for this?
thanks,
Brent
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Mr. Hedge, KPIG