Guest guest Posted May 17, 1999 Report Share Posted May 17, 1999 Hi. In the past I've told you about some free stock offers. Well, here's another one. Thought you might be interested. You'll get one free share if you hurry and if you let other people know and they sign on, you'll get another half share for each friend that signs up under you! If I had done this when first did this I'd be a lot better off! Visit http://www.tradehall.com [My reference number is: 19762] Maybe it will skyrocket! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 1999 Report Share Posted May 17, 1999 Thanks for sending this to me , I love these things, I used your reference number, hope we both get rich. Hugs, Marta >From: FIG4159@... > >Hi. In the past I've told you about some free stock offers. Well, here's >another one. Thought you might be interested. You'll get one free share if >you hurry and if you let other people know and they sign on, you'll get >another half share for each friend that signs up under you! If I had done >this when first did this I'd be a lot better off! > >Visit http://www.tradehall.com [My reference number is: 19762] >Maybe it will skyrocket! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 > I have made stock from whole, so-called free-range " Rocky " and " Rosie " chickens and neither have gelled or even thickened much. I simmered them 8 - 24 hrs. Has anyone else had this experience? Does anyone know how " free-range " these chickens really are? Any tips? > Try reducing it down - it should gel then Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2004 Report Share Posted August 1, 2004 In a message dated 7/27/04 3:25:30 PM Eastern Daylight Time, heidis@... writes: > Tho it may have to do with age ... storebought chickens are > REALLY young (4 weeks old or so) so their bones have not hardened so > much, so they have more gelatin. Hardened bone is loaded with gelatin. It's probably just that it dissolves into the water better when they are young. Maybe if you break up the bones more? That makes a big difference. Another thing could be the speed at which it cools, or various other things effecting it. Or maybe not straining it well enough could possibly have an effect as well. If it's only brought to a simmer, it may help to bring it to a boil briefly, or to bring it to a boil briefly after straining. That might effect the process. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2011 Report Share Posted April 25, 2011 > > Hi, > I recently found a sugar free chicken stock (a rare thing) and I'm wondering > if I can have it. My only concern is that the stock was cooked with > carrots. Is this a problem or is this safe? +++Hi , The ingredients in anything you eat should not contains foods that are not on this program, so that chicken stock is not okay. Bee Quote Link to comment Share on other sites More sharing options...
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