-=> Quoting Shawn Highfield to Dave Drum <=-
 
 SH> TVP ... as meat is too expensive to eat all the time here.

In recent years I have been eating smaller portions of meat and
eating pulses (dried peas, beans and lentils) more often, partly for
budget reasons but also for nutrition and taste reasons. They
generally run from $1.70 to $3.30 per kilo and swell up to three
times their size after you soak them in water overnight, so about 25
cents a serving.

My latest stock was made from pork shoulder, ham, sparerib, pork
chop and chicken thigh bones. From those scraps that most people
throw out I got a gallon of delicious gelatinous strong stock, 1 1/2
pounds of extra meat and 2 cups of rendered fat. The next thing I
did was use a pint of that stock to make a small batch of lentil
soup.

Cheers

Jim


... Without good stock, nothing can be done. -Escoffier

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