Hello dear Chowhound community,
I love ramen and make good ramen myself. (White tonkotsu for 13 hrs, marinate my own eggs, make my own chashu, make my own noodles).
While visiting Tokyo in Mar...
I want to make a rich and creamy sipping broth, and mid-femur bones just don't have what it takes. I want to make broth from the biggest bone of the animal: the pelvic bone.
Where can I find a b...
Are there any good "store-bought" brands of seafood stock that are very good? I've tried Better Than Bouillon and Kitchen Basics, which were just okay.
Making "paella." One of my guests is pescatarian and said, "if I can taste meat, I won't eat it." When I asked if he could eat chicken broth/stock.
I'll be making two pans, seafood only first, t...
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