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Re: your stock bag - Every restaurant I've worked in does this. grab all the ends that aren't going on the plate - they're going in the soup pot! I also recommend Bell pepper bits (like the top and bottom), tomato tops and bottoms from slicing, hell, I've thrown zucchini ends in. The stock pot is like a compost bin, but more delicious. The only thing I won't put in are Soft greens (as you mentioned) and cucumbers, because they are very bitter. Rosemary stalks are fair game, so are any other hardy herb stems. looks delish.