Bone Broth - The Hype is Real

[KKLoco]

We tried about three types of cheeses that were quoted as the best by people on the net, sure they were good, but the cost was more than the cost of making the broth.  So we tried some cheaper ones.  Provolone, kind of too tough, it melts and is stringy like pizza cheese.  We tried mozzarella, that was also stringy, it should not be like a pizza full of cheese that stretches from the pizza to your mouth.  What we found to have an ideal texture and taste was Havarti.  We got some more today because it cost six dollars for three eight ounce packages of slices...ten slices.  Still the best was one from the coop here, but it was like fourteen bucks a pound.  Rather spend four bucks to five bucks a pound...we are cheap but like good quality.

We kind of like the yellow regular onions, not the big mild ones we keep for burgers and salads and stuff.  We usually have two  kind of yellow onions in stock, plus sometimes have green onions.  Never liked red onions, they remind me of the taste of blood or laden with some metal like Iron.  I am not sure what that taste is, I dislike it but the wife does not taste it, White onions are ok, but for the onion soup, not enough flavor.  We add more onion than in most recipes....enough that I have to watch that I do not cut myself.  It seems the compounds of onions in high amounts soften my skin and I cut easily.  Even when fried.  Did some research on that but the reason is not in medicine, it is in physics.  The sulfur comounds in high quantity do get to the skin and lessen the strength of the bond that holds the skin together.  Not a problem, just got to watch not to cut yourself, but with lots of onions you also bleed more....so never overdo it.  A lot of raw onions will also break blood clots somewhat along with thinning the blood, fried onions  supposedly do not break up clots but do thin the blood...anti-clotting factors

Moderation in everything should be observed.  I get in trouble sometimes with onions.  Like those blooming deepfried onions or the cactus blossoms at Texas Roadhouse...I take home no leftovers.  Being type A bloodtype with no O secondary, I tend to like onions with beef instinctively.  The main issue with the blood types related to diet is identifying when to put onions or garlic on something because it is the clotting factor that is the most threat.  Now garlic does thin blood but unlike onions, it still allows throblin to build so with garlic if you eat a lot, then stop, risk of clots forming could increase.

Now I am drifting into unnecessary side tracking on a reply about cheese...but some cheeses also can increase clotting factors too if over consumed. sorry to drag this out so long just to answer a cheese question.  Sliced Havarti is what we usually use, because it is reasonably priced and is more tender so you don't get all the cheese in the first spoonful or get frustrated trying to cut it.

Jesus Christ you’re a wealth of knowledge! I’ve never heard of Havarti being used in French onion soup before. Provolone is what’s typically used. I LOVE the crispy cheese topping! Mozzarella doesn’t have enough flavor, IMO.

Okay, so I doubled down and made some bone broth chicken vegetable soup two days ago. This shit will cure cancer. OMG, it’s the BOMB. It’s versatile too. I dropped some hoisin and Siracha in it last night, and made it to a Vietnamese type Pho. I’ll post the recipe once my Basketball game is finished.