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Joined Date: Apr 09, 2007
"Ive made stocks numerous times before and always roasted everything but the tomato paste was new to me. I tried it and it really did make a difference. The depth of flavor was amazing and so was the color.
I got my veal bones from a place called Cater Veal in Boston. This stock is good with everything. Try adding a heavy splash to your bloody m"
This meal takes some time but very worth the wait. The flavors seemed complex yet smooth at the same time. I was a bit nervous about the beets but they worked so well. The hardest part about making this dish is waiting for it to be done, the entire house smells delicious.
Thank you Chuck""