[Sca-cooks] stockmaking

[Kirsten Houseknecht]

i inspect the onion parts. if they look "off" then they get thrown out.. if
they are whole, clean, bright, dont smell funny, and just had the bad luck
to be the root end, or the outer layer of the onion.... then they become
stock makings.

i heard about that in the frugal Gourmet (Jeff) and also in the Tightwads
Gazette
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Marilyn Traber" <marilyn.traber.jsfm at statefarm.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 10, 2002 10:47 AM
Subject: [Sca-cooks] stockmaking


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> not in my house. If the veggie isn't something you would plate and eat, it
> doesn't get made into anything.
>
> There are numerous nasties that can live in the layers of onion skin with
> which I will not deal. Many of the fungi, molds and mildewforms are toxic.
>
> Onion skins are used for cloth dying. Period. End of sentence.
>
> margali
> alpha b*tch in my home.
>
> the quote starts here:
> Place the bones in a large pot, with water to cover. You can also add
> chunked up carrots, quartered onions, celery, etc, but leave the peels on
> the onions for extra color, as well as the peels on the carrots and the
> leaves on the celery- gives you more flavor. The veggies, however, aren't
> necessary.
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