tag:blogger.com,1999:blog-6513912152593020372.post8148998965557092968..comments2023-08-10T02:02:21.746-07:00Comments on La Vida Veggie: I Always Feel Like Somebody's Stocking MeJ'Hab@lavidaveggiehttp://www.blogger.com/profile/00140377806320382016noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6513912152593020372.post-90361009432160795872009-01-21T11:31:00.000-08:002009-01-21T11:31:00.000-08:00I like to use my veggie scraps before I compost th...I like to use my veggie scraps before I compost them. It makes a nice all-purpose stock and the flavor is always unique with each batch, depending on what I've been cooking.Leslie Richmanhttps://www.blogger.com/profile/01247847929212871770noreply@blogger.comtag:blogger.com,1999:blog-6513912152593020372.post-23428603661802382952008-11-11T08:26:00.000-08:002008-11-11T08:26:00.000-08:00I always like a smack of thyme in my stock, and as...I always like a smack of thyme in my stock, and as far as veggie stock goes, especially if you want to use it to poach something with (I recommend salmon) throw some white wine in after about 45 minutes, then kill the process at oh, about 2 hours or so. I find that veggies with their less that meaty substance will lose a lot of flavor if you go to long. To combat this, I leave at such a low simmer that the vapours just barely come off the top.Chef Khttps://www.blogger.com/profile/09678947678064490177noreply@blogger.com