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Possible cookbook section.

Two months ago I asked the question "What to do with vegetable leavings i.e. chard, fennel, leeks" The answers were inventive, tasty and amazing. How about a section of the cookbook that gives ideas on eating the whole thing - vegetables, chicken, whatever. It would be creative, tasty, good for the environment and cost effective. Just had to share this because I keep referring back to the incredible answers. And there is so much more to learn!

asked by SKK over 6 years ago

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7 answers 2694 views
15e23675 44ea 4ae1 80be cb0741acd112  ehanhan4
added over 6 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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6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added over 6 years ago

Love the idea!

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4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 6 years ago

Great idea!

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

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

added over 6 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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8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 6 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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905240fe bd99 409e a391 2797c6e0f601  photo 9
added over 6 years ago

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

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8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 6 years ago

I am right there with you, spuntino!

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