On Sat, 11 Oct 2008 20:32:16 -0700, "Bob Terwilliger"
> wrote:


>The rinds are supposed to cook a long time, so they soften and release
>flavor into the soup. The finishing touch would be grated parmagiana itself,
>rather than the rind.
>
>I want to try adding some trotter stock for heft, and a combination of V-8
>and carrot juice at the last minute for flavor.
>
>Bob
>
Are you joining the cookalong? I think you said you had to
work...but are you designating Lin to be your proxy?

Christine