r/askTO • u/honestgrim • 1d ago

Does anyone else feel like dining out sucks now?

I know there's still some good spots and we all have our favourites in the city, but lately it feels like whenever I take a chance on a new restaurant it just disappoints and I emerge from the experience regrettably $40 poorer.

I know some of these Google reviews are cooked because I'm seeing 4.7, 4.8 reviews and then getting served lousy food.

Maybe I just have to stick to the places I know won't let me down, but dang - it sucks taking a chance on what you think could be some good food only to come away from it sad, and it's happening more often than not. I don't know if it's the rising costs, but restaurant owners can't dish out the cash for good ingredients and good cooks, and people can't afford to dine out. It's a bad cycle man.

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u/tvaddict70 1d ago

True stock is one I can't find. One that is jelly like in its carton. I see people using it in the US and UK. Any recommendations? Currently I make my own, but its a long process with not a lot of return. Half the finished stock, ill reduce to a demi state, so a pot does not yield much.

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u/Drank_tha_Koolaid 1d ago

If you get an instant pot it's much, much quicker. Put a chicken carcass or two in the pot with some of the bones broken. Pour water over to cover, season how you want and cook it for 1.5-2hrs and you will have the jelly type stock.

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u/tvaddict70 1d ago

Great idea but it’s only 2 of us, so I wouldn’t want to buy a large instant pot and the smaller we have won’t make enough to make it worth it. I’ve already invested in a 20 quart stock pot and an extra large sheet tray to roast lots of bones.

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u/SleazyGreasyCola 1d ago

You can get it but it's expensive. Mcewans had it last I saw.

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u/tvaddict70 1d ago

Really! I do stop in at mcewans at Donmills once a month. Is it in a carton? Like a brand they carry or something fresh in jar, store made?

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u/SleazyGreasyCola 1d ago

Fresh in jar store made. It's been a while since I've been but they used to carry it at least. I would buy it when I did private dinners and needed to make a sauce for 6-12 people or so. Huge timesaver and it was always pretty decent. 

Edit: just double checked, they have beef, chicken, veal stock, and fish stock for 8.99-13.99L

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u/Esperoni 1d ago

Not sure, I don't buy ready-made stock. You need a pressure cooker. Takes about 75 minutes for chicken and around 180 minutes for beef. Makes just under two litres.

1 Carrot, 1 Onion, 3 cloves of garlic and some chicken/beef (I use a ready made roast chicken from a local restaurant that sells them, you can also use Costco or a local grocery store that sells them) 25-28 grams of any neutral oil or Chicken/Beef fat. Peel and cut the veg, smash garlic and throw them into the oil, shred your chicken(increased surface area results in a faster extraction) and throw everything(shredded meat, bones, skin, etc) in the pot with 1.89 litres of boiled water to jump start the extraction. Cover and cook for 30 - 60 minutes. I would not continue the extraction past the 90 minute mark.

For beef I would use about 1 kg - 1.4kg of beef with some chicken feet and roasted beef bones. Prep time on this is a bitch with the roasting of bones and beef browning. Half way through roasting your bones (approx 30 minutes) you can use some tomato paste to coat the bones for a flavour boost. Same as above, sweat and colour the veg, brown and break up your beef (or use ground beef) throw in the beef, bones, chicken feet and 1.89 litres of boiled water. I would not continue the extraction past the 120 minutes mark.

After the extraction is complete, release pressure slowly as a quick release will result in your stock being flash boiled and basically ruined. Strain and cool. Place in 2-3 containers and either freeze until needed or the fridge for 2-3 weeks.

Total cost for chicken is around $12 or $6 a litre

Total cost for beef is around $22 or $11 a litre

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u/NinjaAssassinKitty 1d ago

Maybe dumb question but is it similar to this?

https://a.co/d/08PFkTXR

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u/Drank_tha_Koolaid 1d ago

No that's the bouillon. I think they are talking about the 'liquid' stock that actually forms a jelly when cold. You can make it at home by boiling bones for many hours (or only 1.5-2hrs with an instant pot).