If you hear someone say the term "bone broth," please feel free to kick them in the crotch

because “bone broth” is stock. something people have been making for centuries. But now hipster foodies have discovered it, christened it as a “superfood” and are talking it up like it cures cancer.

it’s stock. nothing more.

I thought it was upscale stone soup.

You can be charged with assault for kicking someone in the crotch.

But not for launching into a graphic description of how “bone broth” reminds you of when socially isolated people die in the bathtub.

Agreed, and in return, can we address an issue with people who talk about making “Deep Dish Baked French Toast”?

I would like to staple a recipe for bread pudding to their forehead. :stuck_out_tongue:

I would have guessed it was a slang term for semen.

I don’t think I’d refer to health food nuts as “hipster foodies”, but I’m also not 65 yet.
Also, from what I understand, “bone broth” differs from stock in that it’s simmered for much longer. Like, a couple days. If that is the case, I can understand why they’d want to come up with a new term for the stuff.

It should be legal to thwack them right in their stupid faces with a loaf of bread.

Also, people who take some super basic normal cooking knowledge and call it a “hack,” ie, “try our sweet hack for boiling water: put the lid on the pot.” The pretention, it burns us.

have they shown how simmering it for longer makes a difference? where’s the cutoff point between “stock” and “bone broth?”

No idea. I don’t know much about the stuff, but I can poke around and see.

When the bone is tender.

Wait until someone roasts bones at a low temp for hours and it results in pulled bone.

I don’t think they mean normal stock. Whatever I read indicated you should keep this going in your crock pot literally 24/7.

It fucking stock. I make it, my parents made it, my grandparents made it…shit, everyone whose ever worked in a real kitchen has made it.

Done and done.

"Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.

Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is rich in minerals and gelatin.

Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours). This long cooking time helps to remove as many minerals and nutrients as possible from the bones. At the end of cooking, so many minerals have leached from the bones and into the broth that the bones crumble when pressed lightly between your thumb and forefinger."

According to this site: Bone Broth Recipe (How to Make Bone Broth)

IMO, they’re pretty much interchangeable at this point unless you’re working in a kitchen and actually NEED one or the other, but I can’t think of many times when one will work but the other won’t.

You wanna know what drives me batty, when someone talks about a gun clip. I really, truly don’t care that they said clip, I get all annoyed at all the people that say ‘a clip, I didn’t see a clip, what clip, WHAT ARE YOU TALKING ABOUT?’ Even worse when they ‘realize’ that the person was talking about the magazine and then tell them that they should be part of a the discussion about a shooting since they don’t know the difference between a clip and a magazine. IMO, it’s much more helpful to just explain to the person that a clip is and what a magazine is and then move on. Fight some damn ignorance.

If you want something to get worked up about, get worked up about all the people that say they have the ‘flu’ when they have roto (or some other) virus. I’ve said this before but my brothers MIL is a doctor and when someone comes in with ‘not the flu’ she’ll never use the word flu during the appointment, referring to their ailment only as ‘some kind of stomach bug’. There’s something that actually perpetuates problems…or maybe it doesn’t, the more people that think they get the flu all the time, the more people will get vaccinated so they don’t puke for a day next fall.

I thought this was going to be some sort of terrible sex thing from urban dictionary, like a frothy mix of bodily fluids you get from after sex.

Sounds like the title of a Tom Waits album.

I don’t think I’ve ever seen this term (nor “deep baked French toast”). Any cites to its use in the wild?

That’s pretty much how tonkotsu ramen is made, by keeping the bones at a rolling boil for 12 hours or longer until pretty much everything but the calcium has dissolved into the broth.

And that’s been referred to in English as “pork bone broth” forever.

There you go. That makes sense, and could be where the term originated.