Hi Jim,

 ML> The normal Chinese kitchen would have access to
 ML> pork or chicken broth but not beef broth. Anyhow,
 ML> there's no reason to match the liquid to the meat.

 RH> I usually try to, with beef or chicken, at least.

 JW> I tend to stick to matching red meat broth and gravy with the same
 JW> or at least similar red meats, as bison, venison, emu and wild
 JW> goose are all compatible. But I would reserve lamb stock just for
 JW> lamb.

I've never tried making lamb stock. We don't have lamb that often that
it would probably take years to build up a supply of bones sufficient
for stock making. (G)


 JW> But blending turkey, chicken, pork and ham broths usually improves
 JW> all of them as I have mentioned here before many times including
 JW> earlier tonight.

I saw the earlier post. I usually have chicken stock on hand, some
turkey (depending on the time of year) and beef from time to time. That
one will depend on if we've bought bone in beef recently, again,
something we don't do a lot of.


 JW> And chicken broth is good in all kinds of dishes including ones with
 JW> bacon or shellfish in them.

I've used it with shellfish but other than pea or bean soup, nothing
porky. Guess I need to broaden my use of stock horizons.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)