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Threw fresh thyme instead of parsley on at the end.

Recipe (inspiredtaste.net)

Threw fresh thyme instead of parsley on at the end. [Recipe](https://www.inspiredtaste.net/37062/juicy-skillet-pork-chops/#itr-recipe-37062)

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[–] • 1 pt

So they say… organ meats. I find bone broth is amazing for joints, but much of the insides I just can’t, the smells…

I avoid nervous system tissue s because of risks of things like prion disease. I don’t know if goats are a problem, but pigs and cows are. Easier to just not.

[–] • 1 pt

My ol’ grandma used to make oxtail soup that was to die for. Used to be an oxtail broth that come in a powder that was good, but I haven’t seen it in 40 plus years or so. Momma always had us eat liver now and then. I’m with you, the organ meats smell, taste and texture are hard to stomach. Bone broth on the other hand ain’t too bad.

[–] • 1 pt

The difference in my joints is magical with bone broth. Also done right ( fresh bones, no bone sour) and the right herbs and spices it’s a killer base for soups and rice. Adds so much savory flavor. I make big batches when I have enough bones and can it for ease of use.

[–] • 1 pt

Oh yeah, it adds a lot of good flavor to soups and stews. Having recently been diagnosed with rheumatoid arthritis I need to really up my bone broth intake. There are a lot of things about foods that we need to reclaim for our health and sanity that the jewish cabal has phased out of our culture.