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Posted: 8/5/2011 3:58:23 PM EDT
Instead of throwing away any vegetable and meat scraps put them in a bag that you keep in the freezer.
When the bag gets full dump the contents of the bag and your choice of herbs and spices into the crock pot with a bunch of water. Strain the stock, then add any meats and veggies you have in the fridge and cook a little longer. Take a picture and post it here. I'd like to see what others come up with. We were discussing this in the bachelor food thread. http://www.ar15.com/forums/t_1_163/1212755_Bachelor_Food__A_List.html I transferred my posts from that thread below. Today I took my stock that was made from corn cobs, leeks, the ends of celery stalks, carrots, fried chicken bones and whatever else was in there and added the good stuff to it. I started by slicing up two bratwursts and pan frying them with some garlic, cayenne pepper, and a little paprika. I then deglazed the pan with some of my stock and dumped it all in the crock pot. I added some gold potatoes, carrots, mushrooms, green onions, and some Roma tomatoes right at the end. I also added a little salt and pepper, thyme, a pinch of basil and sage, and a hint of cinnamon. I got some garlic parmesan bread from the overstock rack at the bakery that goes pretty good with it. It turned out great. It's a little shy on meat, but I'm trying to cut weight. 
Quoted:
I've also got a soup cooking that I have spent about 5 minutes on so far and need maybe 15 to finish it. Whenever I have vegetable or meat scraps instead of throwing them away I put them in a bag in the freezer. When the bag gets full I make a stock in the crock pot, stain it, and add some potatoes, mushrooms, noodles, and any kind of meat and veggies I have on hand. Quoted:
Thank you. I like soup, but the stuff you buy in the store is just too salty. One day I just decided to try and make my own. I'll occasionally make one by following a recipe, but some of my favorite foods are ones that you just grab a bunch of stuff out of the fridge and bust a freestyle. The best thing about Scrap Bag Soup is that it is different every time. I had a bunch of leeks in there this time which added a unique flavor. Quoted:
I'm no expert and I am still figuring out which spices work good with each other. One good way to learn is to look at the premixed seasonings (like Mrs. Dash and the like.) at the store. Although they are mostly salt you will start to see patterns of what goes together. I meant it when I said freestyle. I just experiment with what I have in the spice cabinet. I'm pretty well stocked though I try to buy a new spice every time I go to the store. I like using a lot of spice in my food, but I keep most of my vegetable soups on the light side. I almost always start with a bay leaf. It's one of those things you can't tell is there, but you know something is missing if it's not. This stock I just added a little Kosher salt and a few peppercorns. Also, in my kitchen damn near everything except ice cream gets some garlic in it, and not that crap out of a jar. Use real cloves. Some things to play with are sage, thyme, oregano, basil, maybe even some rosemary. If you like heat chipotle peppers in adobo sauce get a lot of play at my spot. Red chilli flake, garlic/chilli sauces like Sambal and Sriracha are great too. Lately I have been looking for excuses to use cilantro and coriander, but not so much in soups. I've been watching a lot of Asian and Indian cooking shows that use a lot of cloves, cinnamon, and nutmeg in savory dishes, but I haven't got the hang of it yet. Just experiment and don't be afraid to try new things. Most of the time it's just me eating it so it doesn't matter if I screw something up. I just eat it anyway, and if it really sucks the dogs don't mind. I think experimenting with stir frys, pan sauces, and soups teach you how to improvise. In my opinion this is what makes the difference between someone who can build a good meal from a recipe and a truly good cook. If anybody has a good cookbook or something about spices and spice combinations let me know. |
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Posted: 8/6/2011 4:12:23 AM EDT
[#1]
I do something similar with veggie scraps. Don't use much meat at home (so I eat all of it so no scraps) but it's a great way to have the start of a soup without paying an extra couple of bucks for ingredients for the broth. Just be a little conscious of the bitter parts of some veggies, broccoli leaves and some outer onion skins are a bit much.
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Posted: 8/6/2011 1:08:16 PM EDT
[#2]
that does look good
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Posted: 8/12/2011 2:27:00 PM EDT
[#3]
I always had a stock pot on the stove in my joints. Nothing got thrown away that wasn't out of date. Vegetable peelings, meat scraps, bones...all went into the stock pot. Vegetable peelings, vermouth, a mirepoix, Shrimp shells, fish heads and bones, into another. When you wanted stock for a dish, you just went over and turned the tap.  For example: http://www.foodservicewarehouse.com/matfer/694240/p369604.aspx |
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Posted: 8/12/2011 2:40:54 PM EDT
[#4]
Quoted:
I always had a stock pot on the stove in my joints. Nothing got thrown away that wasn't out of date. Vegetable peelings, meat scraps, bones...all went into the stock pot. Vegetable peelings, vermouth, a mirepoix, Shrimp shells, fish heads and bones, into another.
When you wanted stock for a dish, you just went over and turned the tap.
For example: http://www.foodservicewarehouse.com/matfer/694240/p369604.aspx 
$442? I'm in the wrong racket. For that kind of coin it ought to make it's own stock. |
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Posted: 8/12/2011 2:49:27 PM EDT
[#5]
Quoted: Quoted: I always had a stock pot on the stove in my joints. Nothing got thrown away that wasn't out of date. Vegetable peelings, meat scraps, bones...all went into the stock pot. Vegetable peelings, vermouth, a mirepoix, Shrimp shells, fish heads and bones, into another. When you wanted stock for a dish, you just went over and turned the tap. For example: http://www.foodservicewarehouse.com/matfer/694240/p369604.aspx http://img3.foodservicewarehouse.com/Prd/250SQ/Matfer_694240.jpg $442? I'm in the wrong racket. For that kind of coin it ought to make it's own stock. A guy can fab a faucet on a plain old stock-pot. Commercial kitchen equipment can be expensive...but it's usually 'buy once, cry once' caliber stuff. |
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