It’s a very strange feeling coming out of that. I do think we’re the kind of men who can glean something from it though.
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Yeah, definitely.
Completely agree. I just posted somewhere (Fatherhood thread, I think) that some people will thrive under pretty much any social/cultural circumstance. Others wither with very limited adversity. The same is true on a personal scale, of course.
I love getting to play a part in it when people turn themselves into the men and women they want to be. The glean-ers, to use Brant’s word. I can remember very vividly things that were said to me along the way that helped me change my view of myself. Most of them were not intended compliments. More like reactions to things I said or worried - stunned looks when I expressed uncertainty that I could manage college courses at a 5th rate school, and then “are you crazy?” once I dared to start and worried about my grade to a professor: “you’re at the top of the class!”
It’s not my place to be proud of both of you, @SkyzykS and @Brant_Drake, but I am. Or maybe proud isn’t the word - maybe just pleased by you and the way you each engage with the world and your families. A favorite thing of mine is the Success poem misattributed to Emerson:
What is Success
To laugh often and much;
to win the respect of intelligent people and the affection of children;
to earn the appreciation of honest critics and endure the betrayal of false friends;
to appreciate the beauty;
to find the best in others;
to leave the world a bit better, whether by a healthy child, a garden patch or a redeemed social condition;
to know even one life has breathed easier because you have lived.
This is to have succeeded
Personally I want money and the things it buys as well, but I really dig, in particular, “to win the respect of intelligent people and the affection of children.”
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You’re very welcome to that place. Over the years your gentle nudging, kindness and support add up to quite a lot of difference over time.
Then theres the Bolthouse Farms thing. That has clearly had an impact on our lives in the way I prepare coleslaw, sammiches, etc. Its very far reaching!
Without a well timed honey mustard turkey sammich, you never know what havoc may have ensued and felonies that may have prevented.
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And yours to me! What kind of husband might have I gotten if not for the help of the team?? 
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From a health blog.
Is this what people are actually doing?
Quit fucking up terms and using bad food science. Everything here is wrong and stupid.
Fuck, I hate the “bone broth” craze so goddamn much I’m about to jump on tren just to calm down.
Edit: It feels like the end result of a game of telephone, is the only way I can make it make sense.
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My professional equivalent is “penetration” in welding.
What they really mean is “depth of fusion”, but they’re idiots that think they can see through metals.
But some derp-rod always has to say “Blubaderp dur penetration…”.
You appear to be very passionate about broth. Kidding. But seriously, since you brought it up, would you mind telling me what is actually correct?
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Thank you - I was going to ask the same thing, but then thought “like I’m actually going to make any?” and decided to let it go. 
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I pull the meat off rotisserie chickens and boil then simmer bones and gnarly bits for 30 minutes to an hour.
Am I totally messing it up?
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I’m glad you asked. I normally get low-key irritated when clients sends me dumb stuff, but they’re trying (and paying me), so I give them a pass. It’s when they send me stuff like this from a health coach poster that makes me quietly clean a room of the house while blasting speed metal, then rage-post.
So, top to bottom.
I hate the term bone broth. You know what bone broth is? Fucking stock. We’ve had a perfectly good word for it for 200 years. Stock is made from bones like veal knuckles or chicken feet or ribcages. Broth is made from meat, and there’s a reason.
Stock is a long cooking process to extract collagen from bones and convert it into gelatin. That’s what gives it that unctuous mouthfeel. Broth has nothing to do with collagen or gelatin - it’s supposed to be more flavorful than stock (which kind of tastes like nothing on its own), but meaty, which is why bullion is a thing.
With culinary 101 out of the way, the technique sucks. Simmering meat on the bone with skin for 1.5-3 hours gives you shitty poached meat and dishwater broth. You lose everything. And "preserving “gelatin, collagen, and easily digestible ammino acids” (whatever the fuck that means), makes no sense.
Collagen is like a braided rope of protein, you cook it down for a while, it breaks down into gelatin, but it’s just all amino acid chains. If you’re trying to “preserve” it, just eat the fucking meat. As for histamine levels - this is where the health recommendations clash. You want the gelatin or collagen (which you aren’t getting) by including the skin (which increases histamine) and using a short cooking time to minimize histamines?
Bone fuckamijuwajit
Bare bones with vinegar? Are you . . what? To extract minerals? This is like 7th grade science where you soak a chicken bone in vinegar so it bends. And the fucking histamine level stuff again.
You’re good. I do that too and throw in any vegetable trim I have saved.
Random fact, most major chains cook them off site, freeze them, then reheat them for sale, so you can freeze them at home then reheat them in a slow-cooker or air fryer and they taste pretty much the same.
To sum it up - I get pissed when health coaches cobbles together a bunch of random information that follows trends, but it becomes a “purity religion” instead of being based on anything real.
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You win the “Frank Zappa Wrote A Song About Assholes Like That” award for culinary excellence and bringing clariity to a subject that can often be a bit cloudy.
.
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Thank you for responding! I had to read through that twice to understand it all. Lol. To be clear, I could spend days picking your brain on endless topics of food. I find the subject fascinating and know far less about it than I should. However, you have a life and I am assuming better things to do than teach a random woman on the Internet the minutiae of the culinary world. I did however purchase The Professional Chef" (you suggested this on an old food porn post I think). I’m hoping I can learn better ways of preparing food. My veggie game sucks. Basically raw, steamed and air fried are my skills in that area. (And not overly impressive skills at that).This is a problem because my oldest is a vegetarian and I would like to have and teach him more variety. My other plan is to talk one of my two sons into going to culinary school so they can teach me how to make amazing food. That isn’t going great at the moment. But there is still time and I am a persistent. Point being, I’m probably going to ask you for clarification on things in the future, but I will try to keep it to a minimum.
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Ahhhh… Good old Frank.
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Consider taking a cooking class at a local community college or commercial kitchen if you’re not too rural. I was lucky enough to take a weeklong class at Institute of Culinary Education in Manhattan (professional school with a recreational division) called Techniques of Fine Cooking and it was great.
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Don’t worry about it, I’m happy to talk about food anytime.
It’s better than the hellscape that is the political threads.
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Can’t disagree with you there. I really love to talk about food. And I really love to eat good food. So if i can kill 2 birds with one stone I’m gonna call that a victory.
I have vowed to myself that I will STAY OUT from this point forward (actually yesterday’s point forward). It’s fucking with my head too much.
On topic: I will be SO pissed off at myself if I don’t follow through on this. Same thing politics on FB and X. It is not necessary that I understand every single thing every single person thinks and feels, nor is it important that I carefully attend to and verify all the goings-on in the world, as there is not one single thing I can do to calm or ameliorate any of it.
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Agreed
The fact that I have to put on cheaters between sets to fill out my log because when I turned 40 my vision went to total shit.
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