SpaceGazelle wrote:My Dad wears a sombrero when he makes chilli.
Liveinadive wrote:Might not be enough, normally need celery or some other veggie that can thicken and I think stock takes hours to make.
Can you not run to a local shop?
"Saint on the Grill"
With the help of the Vatican, try to procure for yourself a real Saint.
Treat him as St. Lawrence was treated on August tenth, AD 258. When you have whipped him, lay him on the grill over a big bed of charcoal. Like his predecessor, if he is a real Saint, he himself will ask to be turned over in order to be grilled to a turn on both sides.
We do have carrots, no celery though.regmcfly wrote:For veg stock you're gonna need your mirepoix - carrot, celery, onion.
Liveinadive wrote:Oh yeah, real stock is brilliant. I have only done it a few times using roast chicken scraps but it is worth the effort.
The Knorr stock pot things are a really good alternative, not sure if they do a veggie one though.
SpaceGazelle wrote:Marigold veg stock is excellent.
GooberTheHat wrote:The bouillon powder? I use that to, even for stock for soups. It's great.SpaceGazelle wrote:Marigold veg stock is excellent.
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