conuly

ahahahahahah
Stock... easy???

ahahahahahahahahah

ha
ha
oh wow.

Stock is reasonably easy IF you have
1) giant pot
2) stove large enough to heat giant pot eavenly.
3) the sort of mind that is quite happy to get up and stir/season/salt/ check every 5-10 minutes.
once the stock is established, it can be maintained very easily and with low maintence, but it is that first batch that's the tricky part. You also need to be aware that most people completly balls up their stock the first few times they try to make it, which is espensive, messy and insanely smelly. Realy. In 5 years working in profesional cooking, nothing, not even the smell of a box of fish that was left out in the sun came close to the day that a new aprentice had the stock at the wrong temptreturs for the wrong times and ended up with a pot of semi stewed, semi rendederd rotten meat scraps.
I can make proper stocks. I however have a nasty electric stove, and nothing approaching a spare half a day to get one going. Yes I buy pre made ones. Yes its lazy. In terms of cost of running the stove, it comes out cheaper, let alone the ingredients.

Vinigear is worse. In the days where you could top up your own, beer wasn't full of the sorts of artifical preservitives it is now. Also, i dunno bout prices in the USA, but here your clasic white and brown vinigear costs a couple of bucks for a half liter. Beer is a lot more expensive than that. Mabye if this was an age where everyone drank ale with their meals and slops were common, it would be worth doing.