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Stocking Up: Chicken
One of the common things I’ve read in most of the cookbooks and books about food is that making your own stock is important. Not only do you know exactly what goes into it, but you’re also creating...
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Stocking Up: Beef
Alright, folks, this post has been a long time coming. After making my own chicken stock, I decided to give beef stock a whirl as well and it went really well, except when I burned my hand. The key to...
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