Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Registered members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Related Pursuits
The Kitchen & The Speakeasy
2020 Thanksgiving Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Brothers of Briar:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="RSteve" data-source="post: 553589" data-attributes="member: 164"><p><span style="font-size: 18px">Very little of the leaf, perhaps from one stalk. I've found that too much leaf gives the stock a stronger vegetal taste. I also limit the parsley to curly, not flat leaf for the same reason. I don't use any of the parsley stems. I have, in the past, seriously screwed up the stock by not paying careful attention at the grocery and grabbing chervil instead of parsley. I've never knowingly tasted scat, but if I had, I think it would have tasted like the chervil laced chicken stock.</span></p></blockquote><p></p>
[QUOTE="RSteve, post: 553589, member: 164"] [SIZE=5]Very little of the leaf, perhaps from one stalk. I've found that too much leaf gives the stock a stronger vegetal taste. I also limit the parsley to curly, not flat leaf for the same reason. I don't use any of the parsley stems. I have, in the past, seriously screwed up the stock by not paying careful attention at the grocery and grabbing chervil instead of parsley. I've never knowingly tasted scat, but if I had, I think it would have tasted like the chervil laced chicken stock.[/SIZE] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Related Pursuits
The Kitchen & The Speakeasy
2020 Thanksgiving Menu
Top