Confession: I have never made stock before the cookbook.

I knew that I should and everyone assured me that it was really easy and so much better than store bought.

Yet I resisted.

No rhyme or reason to why, but I did.

I totally regret it.

I am now one of those people on the other side:

You really need to start making your own stock. 

Seriously.

It’s that good and that easy.

That is not to say, that my experience was not without its challenges.

Challenge #1: Too much of a good thing?

You know what that is?

Other than an admission that I am weak and was drinking a Diet Coke? (See Challenge #2 and have some pity on a weak woman.)

I will tell you what that is:

That’s a LOT of porcini stock.

2 gallons of porcini stock.

That is 1 1/2 more gallons of porcini stock than the average home cook would ever, ever use within the four months that you can freeze it. Ever.

Next time around, we are cutting that recipe in quarters. 

Challenge #2: Ingredients

I can’t tell you the secret ingredients in Lombardino’s stock.

But I can tell you that I almost fainted at the store.

Twice.

Once when I found the ingredients…

…and once when a language miscommunication led to a clerk handing me freshly cut cow feet.

I should also mention that I have been an on-again-off-again vegetarian throughout my life so it doesn’t take much to make me queasy.

And p.s. if you are queasy, do not google animal parts images. It’s not pretty. Almost fainted again while writing this post…

And I should also mention that the secret ingredients are totally worth it and will totally make things easier for you if you choose to use them.

Intrigued?

I hope so.


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