Possible cookbook section.

nomnivorous added almost 2 years ago

SKK, I like your idea. A "whole hog" kind of section - guidelines for stock/broth (including freezing/saving techniques), even little tricks like citrus salts and sugars for the leftover orange rinds and lemon peels! That would be SUCH a nifty resource to have in a cookbook.

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Helen's All Night Diner added almost 2 years ago

Love the idea!

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ChefJune added almost 2 years ago

Great idea!

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pierino is a trusted source on General Cooking and Tough Love.

added almost 2 years ago

There actually was a "nose to tail" theme about a year ago. Now if anyone wants my Roman style tripe recipe....

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SKK added almost 2 years ago

Thanks, pierino, I think I will pass on the tripe recipe for now. Glad to know about the nose to tail theme.

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spuntino added almost 2 years ago

Hard cheese rinds make great stocks for soups! Especially hard parm!!

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SKK added almost 2 years ago

I am right there with you, spuntino!

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