[Sca-cooks] 100 tips for Frugal Feasts

[jenne at fiedlerfamily.net]

> 1) Make your own broth from suitable feast ingredients-appropriate
> bone/skin/fat/peels.

Curiously, we use paste 'base' at home and for feasts. At $5.99-$7.99 a
pint, and only a few spoonfuls needed to make the difference between
veggies in water and soup, we find it saves us significant cost in making
soups and stews for lunches. A pint lasts us about a half year! We get
Minor's Chicken and Beef base from B.J.'s; I need to find a source for
Minor's ham flavor.

I collect ham bones for stock from events we've done and use it for soup.
If you cook the ham for the dayboard ahead of time, you can cut it off the
bone. Dump the bones in water in a crockpot overnight and you get amazing
soup base for something like pea or lentil soup. I float some ham cubes or
pork neck bones, which are very cheap, in the soup to make it clear it's a
meat dish.

I'd suggest that making your own vegetable broth is really the only way to
go for SCA purposes: i've not found a vegetable broth that completely
avoids tomato, pepper, and/or potato.

-- 
-- Jenne Heise / Jadwiga Zajaczkowa
jenne at fiedlerfamily.net