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This thread is about stock and how are they doing. Just kinda curious what kind of stalk does dakka people buy.
I personally invest in Johonson & Johnson stock and Home depot both which are doing pretty fair right now.

I bought Citibank at $1/share back in 08...I'm doing OK. I had GW stock until the recent...uh..adjustment.

My fiance and I started investing through UPS when we started working for them about 8 years ago. Started purchasing at 52$. Statement from last year put them at over double that. Approximately quadrupled my investment thus far.

A couple years ago FedEx and UPS were great investments. They still kind of are (sorta) but they're not growing as fast as they were. You're lucky to have gotten in at the time you did (I'm not so fortunate).

I plan on making some pork stock tomorrow, for some traditional style ramen. It'll take half a lifetime to make, but should be delicious.

You need to put a chicken in there with it. No joke, I went to a ramen restaurant in Koshigaya that had a whole chicken in their stock along with the pork; awesome ramen.

Not really stock, but 3 weeks ago I was debating on buying into some bitcoin/litecoin. At the time they were around $850 and $25 respectively.

Very glad I lost interest because bitcoin is around $590 and litecoin at $15 right now

Only ones I hold are in my government 401K (we call it a Thrift Savings Plan, or TSP). I've had them in the securest method of growth, which saved my ass in the collapse a few years ago. I'm thinking about switching over a portion to some riskier methods, but the payouts are generally much higher.

 agnosto wrote:
You need to put a chicken in there with it. No joke, I went to a ramen restaurant in Koshigaya that had a whole chicken in their stock along with the pork; awesome ramen.

If you do decide to use a whole chicken in your stock, try using a collander to hold the carcass. If you get a nesting metal collander for your stock pot, you'll be able to easily create bone free stock. This works really well if you're going straight to soup once the stock is created.

 Gitzbitah wrote:

 agnosto wrote:
You need to put a chicken in there with it. No joke, I went to a ramen restaurant in Koshigaya that had a whole chicken in their stock along with the pork; awesome ramen.

If you do decide to use a whole chicken in your stock, try using a collander to hold the carcass. If you get a nesting metal collander for your stock pot, you'll be able to easily create bone free stock. This works really well if you're going straight to soup once the stock is created.

I've found pork to be the best ramen meat.

Recipe I'm using says to just use a back. I don't want to use a whole chicken, since I'm not sure my pot can hold that much. Any recommendations for other good cuts of chicken?

 Gitzbitah wrote:

 agnosto wrote:
You need to put a chicken in there with it. No joke, I went to a ramen restaurant in Koshigaya that had a whole chicken in their stock along with the pork; awesome ramen.

If you do decide to use a whole chicken in your stock, try using a collander to hold the carcass. If you get a nesting metal collander for your stock pot, you'll be able to easily create bone free stock. This works really well if you're going straight to soup once the stock is created.

Great idea but most of the ramen restaurants I've been to just leave the meat in giant pots; one place put the chicken in a cheesecloth type bag.


Automatically Appended Next Post:

 djones520 wrote:

 Gitzbitah wrote:

 agnosto wrote:
You need to put a chicken in there with it. No joke, I went to a ramen restaurant in Koshigaya that had a whole chicken in their stock along with the pork; awesome ramen.

If you do decide to use a whole chicken in your stock, try using a collander to hold the carcass. If you get a nesting metal collander for your stock pot, you'll be able to easily create bone free stock. This works really well if you're going straight to soup once the stock is created.

I've found pork to be the best ramen meat.

No argument there for the slices on top; charsiu rocks. But for stock I've usually seen both used. Personal recipes will vary I guess.

I find chicken thighs/legs make great stock, you need bones in there for the best flavour.

My company shares aren't doing badly, The match what I buy so unless they really tank I'll still come out ahead.

I invested a lot of money in typewriters, I haven't been doing so well.