I’ll be impressed when they crack the simmered bones and suck out the marrow.
But will it make a difference if the animal ate grass or grain?
Well, there’s this, which I’ve always kinda wanted to try, actually. Said to have a rich buttery texture and delightful flavor. Usually served with a special tiny spoon for reaching down into the bone.
I’ve not heard this phrase before this thread… so spread 'em and brace yourself.
So someone comes in, explains how they are different, and it doesn’t matter. Fighting ignorance, it’s taking longer than we thought–because the soldiers are embracing it themselves.
I think you might mean Bread and Butter Pudding rather than Bread Pudding. A British Bread Pudding is quite a dense and stodgy cake, whereas Bread and Butter Pudding is lighter and typically served hot with cream or custard (or Creme Anglaise if you want to be all Frenchie)
The recipe isn’t dissimilar to this:
Here’s an example:
Of course, Creme Brulee French Toast is superior, because all British food is rubbish
For the sake of completeness: Bread pudding:
I have to admit that I’d never heard of “bone broth” being a cancer remedy.
But yup, a search turns up the loons - although there seems to be more about it online as an all-purpose intestinal remedy, including novel physiological theories like this:
“The gelatinous properties naturally occurring from the joints and connective tissues in the bones, are drawn out into the broth during the cooking process. These nutrients patch up the holes in our mucousal lining.”
If only they could seal the massive brain gaps.
it’s as if these people don’t know where gelatin comes from.
Bread pudding is a US dessert that is very similar to the french toast casserole recipes people have posted in this thread. Neither are served with any kind of custard.
It looks like our version of bread pudding is slightly different than yours.
I made it this long without hearing about this stupid term and now you have to ruin it for me.
Yes, it’s stupid.
I’m not really up for kicking people in the crotch though. Maybe in a metaphorical sense.
Also… this is basically what I’ve always done. For me, making stock is an overnight kind of thing. Start it after dinner using the bones from the turkey, rib roast, what-have-you, and put it on low heat all night. That gives at least 12 hours on the heat and it is really good that way. But it’s still just stock.