Hi Rael, Dave and whomever...Rael, when you was a coook, long yars ago, did you not find that chicken stock was so much easier to make, and much less obtrusive as far as flavor transfer was concerned? Or veal, as you pointed out, but it is even more difficult to find yung couw bones and bits for that, than it is chicken(or snake)(which is also used).. so, in Chinese, instead of pork, which I have done, when I de-boned a leg, and cracked the bone and added the bits, andwhen all was said and done...it WAS porkie. A good pork stock, usually has chicken stock as well, to modify it a bit, whereas a good veal stock will stand alone, and really is fabulous, but then there is the cost factor for veal knuckles, etc., which in this country(yers and mine)can be high. Veal, as you also pointed out, is a thing really from Yurope....where they hand feed the little calves, and kill 'em off, very young so they have white veal....you there Rain? (this is why Rain is a veggie?!) Anyway, I find that in most everything that I do, given that my lady wife is allergic to beef(not veal, oddly enuf)I use a chicken stock, very flavorful, or a fish stock, also very flavourful(HAH,got an English word in there!!) for just about everything that we do, which requires it! So there!!! Cheers, Doug in BC And that is why I use chick. stock in my green chile stew!