On Sun, 16 May 2021 15:35:38 -0600, US Janet >
wrote:

>
>I asked because I was astonished to sometimes see TV chefs toss the
>entire stem of the broccoli or specifiy to only use the green or white
>of green onions and toss the rest away.
>
>Janet US

Nothing vegetative really gets tossed here. Depending on what it is,
it goes into a stock pot or into the compost.

On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
> wrote:

>On Sun, 16 May 2021 15:35:38 -0600, US Janet >
>wrote:
>
>>
>>I asked because I was astonished to sometimes see TV chefs toss the
>>entire stem of the broccoli or specifiy to only use the green or white
>>of green onions and toss the rest away.
>>
>>Janet US
>
>Nothing vegetative really gets tossed here. Depending on what it is,
>it goes into a stock pot or into the compost.

I've always had a large plastic zip bag in the freezer. That's where
celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
When my daughter was young she knew when she came home from school to
start soup for supper with the veggie bag. I also have a zip bag of
trimmings from chicken in the freezer. The two bags make excellent
broth for chicken soup.
I later learned that she still makes soup that way and that she taught
her two boys to make soup that way.
Janet US

On Sun, 16 May 2021 22:35:07 -0600, US Janet >
wrote:

>On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
> wrote:
>
>>On Sun, 16 May 2021 15:35:38 -0600, US Janet >
>>wrote:
>>
>>>
>>>I asked because I was astonished to sometimes see TV chefs toss the
>>>entire stem of the broccoli or specifiy to only use the green or white
>>>of green onions and toss the rest away.
>>>
>>>Janet US
>>
>>Nothing vegetative really gets tossed here. Depending on what it is,
>>it goes into a stock pot or into the compost.
>
>I've always had a large plastic zip bag in the freezer. That's where
>celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
>When my daughter was young she knew when she came home from school to
>start soup for supper with the veggie bag. I also have a zip bag of
>trimmings from chicken in the freezer. The two bags make excellent
>broth for chicken soup.
>I later learned that she still makes soup that way and that she taught
>her two boys to make soup that way.
>Janet US

It is nice when one sees kitchen favorites passed onto the next
generation.

US Janet wrote:

> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
> > wrote:
>
> > On Sun, 16 May 2021 15:35:38 -0600, US Janet
> > > wrote:
> >
> > >
> > > I asked because I was astonished to sometimes see TV chefs toss
> > > the entire stem of the broccoli or specifiy to only use the green
> > > or white of green onions and toss the rest away.
> > >
> > > Janet US
> >
> > Nothing vegetative really gets tossed here. Depending on what it is,
> > it goes into a stock pot or into the compost.
>
> I've always had a large plastic zip bag in the freezer. That's where
> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
> When my daughter was young she knew when she came home from school to
> start soup for supper with the veggie bag. I also have a zip bag of
> trimmings from chicken in the freezer. The two bags make excellent
> broth for chicken soup.
> I later learned that she still makes soup that way and that she taught
> her two boys to make soup that way.
> Janet US

Same here for the veggie stock. I used the last today so will make
more this weekend.

cshenk wrote:

> US Janet wrote:
>
> > On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
> > > wrote:
> >
> > > On Sun, 16 May 2021 15:35:38 -0600, US Janet
> > > > wrote:
> > >
> > > >
> > > > I asked because I was astonished to sometimes see TV chefs toss
> > > > the entire stem of the broccoli or specifiy to only use the
> > > > green or white of green onions and toss the rest away.
> > > >
> > > > Janet US
> > >
> > > Nothing vegetative really gets tossed here. Depending on what it
> > > is, it goes into a stock pot or into the compost.
> >
> > I've always had a large plastic zip bag in the freezer. That's
> > where celery stumps,carrot ends, wrinkled mushrooms, oldish onions
> > etc go. When my daughter was young she knew when she came home
> > from school to start soup for supper with the veggie bag. I also
> > have a zip bag of trimmings from chicken in the freezer. The two
> > bags make excellent broth for chicken soup.
> > I later learned that she still makes soup that way and that she
> > taught her two boys to make soup that way.
> > Janet US
>
> Same here for the veggie stock. I used the last today so will make
> more this weekend.


Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Chad posts with uni-berly.de - individual.net

On 5/17/2021 12:35 AM, US Janet wrote:
> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
> > wrote:
>
>> On Sun, 16 May 2021 15:35:38 -0600, US Janet >
>> wrote:
>>
>>>
>>> I asked because I was astonished to sometimes see TV chefs toss the
>>> entire stem of the broccoli or specifiy to only use the green or white
>>> of green onions and toss the rest away.
>>>
>>> Janet US
>>
>> Nothing vegetative really gets tossed here. Depending on what it is,
>> it goes into a stock pot or into the compost.
>
> I've always had a large plastic zip bag in the freezer. That's where
> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
> When my daughter was young she knew when she came home from school to
> start soup for supper with the veggie bag. I also have a zip bag of
> trimmings from chicken in the freezer. The two bags make excellent
> broth for chicken soup.
> I later learned that she still makes soup that way and that she taught
> her two boys to make soup that way.
> Janet US
>
Cool! My mother hated to cook, so that's a nice thing to pass along and
a tradition kept up.

That being said, I rarely have enough celery stumps or leaves, carrots
ends, wrinkled mushrooms or oldish onions to go into a bag in the
freezer these days. When I want to make chicken soup/stock (or any,
really) soup I have to buy fresh veggies and only enough for the amount
of stock/soup I want to make. I'm not likely to save a bunch of trimmings.

When I make broccoli soup I include the stems (peeled and sliced). The
tough ends and peels go into the garbage disposal. Ditto the green
cauliflower stems and the stem and tough outer leaves of cabbage.

Jill

On Tue, 18 May 2021 19:59:02 -0400, jmcquown >
wrote:

>On 5/17/2021 12:35 AM, US Janet wrote:
>> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
>> > wrote:
>>
>>> On Sun, 16 May 2021 15:35:38 -0600, US Janet >
>>> wrote:
>>>
>>>>
>>>> I asked because I was astonished to sometimes see TV chefs toss the
>>>> entire stem of the broccoli or specifiy to only use the green or white
>>>> of green onions and toss the rest away.
>>>>
>>>> Janet US
>>>
>>> Nothing vegetative really gets tossed here. Depending on what it is,
>>> it goes into a stock pot or into the compost.
>>
>> I've always had a large plastic zip bag in the freezer. That's where
>> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
>> When my daughter was young she knew when she came home from school to
>> start soup for supper with the veggie bag. I also have a zip bag of
>> trimmings from chicken in the freezer. The two bags make excellent
>> broth for chicken soup.
>> I later learned that she still makes soup that way and that she taught
>> her two boys to make soup that way.
>> Janet US
>>
>Cool! My mother hated to cook, so that's a nice thing to pass along and
>a tradition kept up.
>
>That being said, I rarely have enough celery stumps or leaves, carrots
>ends, wrinkled mushrooms or oldish onions to go into a bag in the
>freezer these days. When I want to make chicken soup/stock (or any,
>really) soup I have to buy fresh veggies and only enough for the amount
>of stock/soup I want to make. I'm not likely to save a bunch of trimmings.
>
>When I make broccoli soup I include the stems (peeled and sliced). The
>tough ends and peels go into the garbage disposal. Ditto the green
>cauliflower stems and the stem and tough outer leaves of cabbage.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."

On Tue, 18 May 2021 19:59:02 -0400, jmcquown >
wrote:

>On 5/17/2021 12:35 AM, US Janet wrote:
>> On Sun, 16 May 2021 17:38:33 -0400, Boron Elgar
>> > wrote:
>>
>>> On Sun, 16 May 2021 15:35:38 -0600, US Janet >
>>> wrote:
>>>
>>>>
>>>> I asked because I was astonished to sometimes see TV chefs toss the
>>>> entire stem of the broccoli or specifiy to only use the green or white
>>>> of green onions and toss the rest away.
>>>>
>>>> Janet US
>>>
>>> Nothing vegetative really gets tossed here. Depending on what it is,
>>> it goes into a stock pot or into the compost.
>>
>> I've always had a large plastic zip bag in the freezer. That's where
>> celery stumps,carrot ends, wrinkled mushrooms, oldish onions etc go.
>> When my daughter was young she knew when she came home from school to
>> start soup for supper with the veggie bag. I also have a zip bag of
>> trimmings from chicken in the freezer. The two bags make excellent
>> broth for chicken soup.
>> I later learned that she still makes soup that way and that she taught
>> her two boys to make soup that way.
>> Janet US
>>
>Cool! My mother hated to cook, so that's a nice thing to pass along and
>a tradition kept up.
>
>That being said, I rarely have enough celery stumps or leaves, carrots
>ends, wrinkled mushrooms or oldish onions to go into a bag in the
>freezer these days. When I want to make chicken soup/stock (or any,
>really) soup I have to buy fresh veggies and only enough for the amount
>of stock/soup I want to make. I'm not likely to save a bunch of trimmings.
>
>When I make broccoli soup I include the stems (peeled and sliced). The
>tough ends and peels go into the garbage disposal. Ditto the green
>cauliflower stems and the stem and tough outer leaves of cabbage.
>
>Jill

I'm going to have to try broccoli soup again some day. I tried once
and the broccoli seemed so strong.
Janet US

In article >,
says...

Jill wrote

> >When I make broccoli soup I include the stems (peeled and sliced). The
> >tough ends and peels go into the garbage disposal. Ditto the green
> >cauliflower stems and the stem and tough outer leaves of cabbage.
> >
> >Jill
>
> I'm going to have to try broccoli soup again some day. I tried once
> and the broccoli seemed so strong.
>
I save that hard rind from a wedge of parmesan cheese to simmer in
the pot when making a cauliflower or broccoli soup.


Janet UK

On Wed, 19 May 2021 10:32:34 +0100, Janet > wrote:

>In article >,
says...
>
> Jill wrote
>
>> >When I make broccoli soup I include the stems (peeled and sliced). The
>> >tough ends and peels go into the garbage disposal. Ditto the green
>> >cauliflower stems and the stem and tough outer leaves of cabbage.
>> >
>> >Jill
>>
>> I'm going to have to try broccoli soup again some day. I tried once
>> and the broccoli seemed so strong.
>>
> I save that hard rind from a wedge of parmesan cheese to simmer in
>the pot when making a cauliflower or broccoli soup.
>
>
> Janet UK

competting strong tastes
Janet US

On Wed, 19 May 2021 09:40:54 -0600, US Janet >
wrote:

>On Wed, 19 May 2021 10:32:34 +0100, Janet > wrote:
>
>>In article >,
says...
>>
>> Jill wrote
>>
>>> >When I make broccoli soup I include the stems (peeled and sliced). The
>>> >tough ends and peels go into the garbage disposal. Ditto the green
>>> >cauliflower stems and the stem and tough outer leaves of cabbage.
>>> >
>>> >Jill
>>>
>>> I'm going to have to try broccoli soup again some day. I tried once
>>> and the broccoli seemed so strong.
>>>
>> I save that hard rind from a wedge of parmesan cheese to simmer in
>>the pot when making a cauliflower or broccoli soup.
>>
>>
>> Janet UK
>
>competting strong tastes
>Janet US
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 10:32:34 +0100, Janet > wrote:

>In article >,
says...
>
> Jill wrote
>
>> >When I make broccoli soup I include the stems (peeled and sliced). The
>> >tough ends and peels go into the garbage disposal. Ditto the green
>> >cauliflower stems and the stem and tough outer leaves of cabbage.
>> >
>> >Jill
>>
>> I'm going to have to try broccoli soup again some day. I tried once
>> and the broccoli seemed so strong.
>>
> I save that hard rind from a wedge of parmesan cheese to simmer in
>the pot when making a cauliflower or broccoli soup.
>
>
> Janet UK
Ask them, theyre here. "You can stop saying that now. Thank you."

On 2021-05-18 11:05 p.m., US Janet wrote:
> On Tue, 18 May 2021 19:59:02 -0400, jmcquown >
> wrote:

> I'm going to have to try broccoli soup again some day. I tried once
> and the broccoli seemed so strong.

I had it once and it was pretty good, but the next time I had it the
taste of overcooked broccoli was just too much.

On Wed, 19 May 2021 11:37:29 -0400, Dave Smith
> wrote:

>On 2021-05-18 11:05 p.m., US Janet wrote:
>> On Tue, 18 May 2021 19:59:02 -0400, jmcquown >
>> wrote:
>
>> I'm going to have to try broccoli soup again some day. I tried once
>> and the broccoli seemed so strong.
>
>I had it once and it was pretty good, but the next time I had it the
>taste of overcooked broccoli was just too much.
>
Ask them, theyre here. "You can stop saying that now. Thank you."