Bone Broth

Don't want to stray too far off topic, but unless raw aluminum is coming into prolonged contact with the heated acidic foodstuff you are good. Much more problematic IMHO is the off-gassing of plastic byproducts, as in heating in plastic containers, Saran wraps, frozen food thingies.

Stay pure as ya can. Don't worry about stuff that doesn't chemically interact with your food directly. So many other things to worry about!

plantoid wrote:Scorpio , I have a wicked sense of humour ..

So in reply to you asking ....
" Plantoid, what is a job? Is it a stove?.

"My reply..... tongue in cheek , ...... " No it's a spellign mistook on your part " .


Seriously :-
 These days the hob is the hot part where you put your pans on the top  a gas or other fueled stove  or an electric ring or the induction heat area

 Originally I think the hob is the old witches cauldron type scenario  where the cauldren is suspended over an open wood  fire  on the hob .

 I sure  the hob is those three six foot or so long iron rods set in a triangular pyramid that the cooking pot hangs from

Gotcha!

As far as sense of humor, I too enjoy a good witty banter and love it when we can share our different terminology and cultures. You are right...what is a JOB? Oh yeah, it is that thing that allows me to enjoy this wonderful hobby, feed the kids, heat the house, oh yeah..pay for....the house... LOL! Love it!

We knew what you meant!

Plantoid, done.

Advice please: Which is better, left-over bones off a roasted piece of meat, or raw bones from a butcher?

Either. With raw bones, you can roast them with veggies to get a deeper, richer flavor.

According the Nourishing Broth, the only source I have right now, both are good. Freeze all bones until you have enough. I suppose that means you can have a mix of raw and cooked bones. Vinegar is added to the water to help leach minerals from the bones. Raw bones roasted a bit add a nice flavor. The book also recommends adding pig or beef hooves, or chicken feet, but I'm not that "advanced" yet.

I bought shank bones sawed in 1" pieces, which I roasted with a brushing of tomato paste. Plus a knuckle bone likewise cut in pieces, which went in the pot raw.

I use both, really just what I have available   I also save any skins or cartilage (because that has good stuff in it too).  When I'm feeling ambitious, I save cuttings from my vegetables to use instead of whole veggies, too.  When I'm not ambitious, they go in the compost!  Either way, they get used.

As far as the aluminum thing goes, I'd rather be cautious even if it's no big deal in the end.  Some people are crazier than I am.  Sally Fallon, the lady who wrote Nourishing Traditions, cautions against using stainless steel cookware too, because of the nickel in it.  So I guess we all have to draw our own line that we won't cross

Look at the active ingredient in your antiperspirant....it is everywhere. I do not put it on my freshly shaved armpits, but you can sometimes tell who doesn't ever use it.

Aluminum.

Quote from Plantoid:  "I'm sure  the hob is those three six foot or so long iron rods set in a triangular pyramid that the cooking pot hangs from"

Plantoid, the hob is that flat plate level with the fireplace that keeps a kettle warm.

I save bones until I have a gallon ziploc bag as well as veggie trimmings in another one.  Put in the crockpot, add 1T vinegar per qt of water, simmer for 8-10 hours.  I pour it all into a large bowl, set it in the fridge overnight, skim off the fat and freeze.  Easy peasy.

Kelejan wrote:Quote from Plantoid:  "I'm sure  the hob is those three six foot or so long iron rods set in a triangular pyramid that the cooking pot hangs from"

Plantoid, the hob is that flat plate level with the fireplace that keeps a kettle warm.

Picture please?

And herblover, I could do that method! I love easy peasy lemon squeezy!

Kelejan wrote:Quote from Plantoid:  "I'm sure  the hob is those three six foot or so long iron rods set in a triangular pyramid that the cooking pot hangs from"

Plantoid, the hob is that flat plate level with the fireplace that keeps a kettle warm.

I'm very interested in  such quaint terms , for I was brought up in a hovel with an early Victorian cooking range in our only down stairs room built around the time that Vermuyden ( SP)the Dutch drainage engineer  came over from Holland top supervise the draining of the Fens  .
I've also seen quite a few earlier fire places  for thouse cooking & heating arrangements in some of our lovely restored rather old domestic homes.
 
 To me the hob used to be the toothed / hooked bar that the cooking pot hung from via the tripod so that you could get differing heats from the open fire . ( Olde Blacksmiths term of having a hob meant a toothed flat bar as in " Hobbing  = cutting teeth "  ) 

 I've tried to find a witches cauldron hanging off a hob on the fire irons but can't locate any such pictures , but rest assured  till about the 1300'S us common folk cooked like that .

 This name moved to a similar hanging device on the older fires that only had an open fire grate . Ie hanging off the hob ..I can't find any Wikki type references to it though .


I think it was the late Elizabethan  kitchen ranges that  had a grate in the middle with a water heating tank on the left  side (usually )  and the oven to the right   ,
On the  posher  late Victorian ranges the oven top often was big enough to have tow pan positions  to place pans on or to keep thing hot .  Sometimes a secondary or alternative damper could be adjusted to send a lot of heat across the oven top & sides  .  This led to some of the ranges having removable plate sabove the oven top where you could sit the correct sized pan directly into the fires flame . Some of these holes had several removable rings so you could use different sized pans .

 Lots of the old pot bellied stoves had these multi ring holes so did the big industrial sized kitchens that use gas

 I guess like most things over time the meaning slips & changes , for years vacuum cleaners were called Hoovers here  in the UK when in fact it is a trade name  for a suction cleaner .

 So to me it has  migrated over the years to mean  any device used to put pans & kettles on to cook/heat  the contents .

Language and its changes of use are fascinating.  No wonder dictionaries sometimes  have a multitude of meanings for one word.

From Nourishing Broths, Chicken broth.  I used a whole chicken and a package of wings:

I like that recipe , trouble is over here the locals would have a duck fit if they saw a chickens head , feet or a split trotter on a supermarket shelf .

Where I used to live just about the same numbers of a certain religious group decided to take offence when they saw  pork in a city center butchers shop window .  They demonstrated , made representations , demanded  and got a butcher  to remove his traditional pigs head display out the front window .

That 120 yr old family business closed for ever not long afterwards .

The market where I bought the beef bones suggested Asian markets for chicken feet and other unusual parts.  I was just happy to know where to find shank and knuckle bones.

sanderson wrote:The market where I bought the beef bones suggested Asian markets for chicken feet and other unusual parts.  I was just happy to know where to find shank and knuckle bones.

 I'd also try the  a bit further East in the Chinese & Vietnamese shops , for I've seen such things in them over here.

Plantoid, in my opinion, people need to know where their food comes from. That it starts out as an animal, perhaps. Religion aside, folks should know of the sacrifice that meat, fish and poultry truly represent. Ask any hunter. I am not one, but have lived most of my life in a very rural, farming and hunting community!

Love that we are talking bones here on the SFG Forum!
Such a pleasure to get back to the basics and to also stay true to using our veggie scraps and more to benefit our health and the health of the planet.

Of interest and a good read:  Boost Your Health with Bone Broth  

I'll drink to that!

SFGHealthCoach wrote:Love that we are talking bones here on the SFG Forum!
Such a pleasure to get back to the basics and to also stay true to using our veggie scraps and more to benefit our health and the health of the planet.

Of interest and a good read:  Boost Your Health with Bone Broth  

I'll drink to that!

me too!

I do drink to that.

Scorpio Rising wrote:Plantoid, in my opinion, people need to know where their food comes from.  That it starts out as an animal, perhaps.  Religion aside, folks should know of the sacrifice that meat, fish and poultry truly represent.  Ask any hunter.  I am not one, but have lived most of my life in a very rural, farming and hunting community!

I think it's sad that most people don't appreciate where their food comes from.  When I tell people I want to own a farm someday and raise chickens and rabbits, they give me these big shocked looks and ask how I could ever kill such adorable creatures.  C'mon, folks.  At least if I raise them, I know they were loved and well cared for.  The critters you buy in the store probably weren't.

littlesapphire wrote:

Scorpio Rising wrote:Plantoid, in my opinion, people need to know where their food comes from.  That it starts out as an animal, perhaps.  Religion aside, folks should know of the sacrifice that meat, fish and poultry truly represent.  Ask any hunter.  I am not one, but have lived most of my life in a very rural, farming and hunting community!

I think it's sad that most people don't appreciate where their food comes from.  When I tell people I want to own a farm someday and raise chickens and rabbits, they give me these big shocked looks and ask how I could ever kill such adorable creatures.  C'mon, folks.  At least if I raise them, I know they were loved and well cared for.  The critters you buy in the store probably weren't.

 We saw a TV prog a few weeks before Christmas , showing that loads of kids in the 7 to 14 yr age group  think raw meat comes from a factory .  Same with veg & fruit .

Evidently they also think  it comes off the factory production line all ready wrapped and in handy family sized pack but they never made  the connection of the source of it.

 There were some strange answers when the interviewer asked the kids, " Well what is meat made of then , where do we get the raw materials "  ?

plantoid wrote:

littlesapphire wrote:

Scorpio Rising wrote:Plantoid, in my opinion, people need to know where their food comes from.  That it starts out as an animal, perhaps.  Religion aside, folks should know of the sacrifice that meat, fish and poultry truly represent.  Ask any hunter.  I am not one, but have lived most of my life in a very rural, farming and hunting community!

I think it's sad that most people don't appreciate where their food comes from.  When I tell people I want to own a farm someday and raise chickens and rabbits, they give me these big shocked looks and ask how I could ever kill such adorable creatures.  C'mon, folks.  At least if I raise them, I know they were loved and well cared for.  The critters you buy in the store probably weren't.

 We saw a TV prog a few weeks before Christmas , showing that loads of kids in the 7 to 14 yr age group  think raw meat comes from a factory .  Same with veg & fruit .

Evidently they also think  it comes off the factory production line all ready wrapped and in handy family sized pack but they never made  the connection of the source of it.

 There were some strange answers when the interviewer asked the kids, " Well what is meat made of then , where do we get the raw materials "  ?

Wow. I believe it. Everything is so sanitized for your protection these days.

And LS, I agree, at least they had a good life while here. Ever hear of Polyface Farms? They are into that philosophy. Very retro. When animals grazed and did their animally things....