SC - Re:pig parts

[Vincent Cuenca]

>
>I read "somewhere" pork makes too sweet a stock, and isn't good for using 
>with
>any other type meat.

Funny, I haven't found this to be true.  Of course, I have a tendency to mix 
bones, usually pork and chicken, and add leek greens and a few slices of 
ginger.  Also I tend not to use the stock for soup, but rather for sauces 
and gravies and so forth.

Vicente


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