In article
>,
aem > wrote:

> On Oct 12, 2:31*am, Omelet > wrote:
> > While I've always used bones and meat scraps for stock, I'd always *used
> > fresh veggies in the past. Whole sliced carrots, fresh peeled onions,
> > whole stalks of celery etc. [snip]
> >
> > Another thing that makes wonderful stock is shrimp shells. [snip]
>
> Rather than mixing them with other things, I save shrimp shells in the
> freezer for when I want a fish/seafood stock. It only takes about
> half an hour.

I normally do too, but I'm making rice this week so decided to try
mixing a bit of shrimp shells with the beef bones to enrich it. Sure
smelled good! I generally keep seafood and mammal or poultry scraps
separate. Mom used to make a mixed bone stock from chicken, beef and
pork.

>
> Generally speaking I think saving veggie scraps is okay. I don't,
> because I favor plain chicken stock, unflavored by a lot of veggies.
> At times in the past we've felt "green" enough to save veggie scraps
> for composting, but whenever we've tried we've found that composting
> is more work and less productive than we wanted. Maybe we've just
> never learned enough to do it right. -aem

I dare you to try just one batch for stock. <g> It really is very good!
I pressure cook it all for one hour, then strain it off. Refrigerate in
a bowl overnight for defatting, then freeze it or use it as needed.

Compost the cooked remains.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein