"Omelet" wrote
"cshenk" wrote:

>> Onions skins and the root bit I bet were in there. It was many years
>> ago,
>> but a friend who's flipena was at my house when I peeled one and asked
>> for
>> the peelings. I asked her why and have saved them since. She taught me
>> many other things to save as time went on. Eddo peelings was a big one
>> (small taro in english, forgot her name for them) and lotus root peels.
>
> Sounds good!

It is! I find the most useful ones are the onion skins and the bottoms
where the roots were, and the eddo peelings. The eddo goes in as is, the
onions skins and such in a wetted coffee filter tied closed (partly sewn
really) with unbleached cheap thread.

Works for me unless making french onion soup where you just let'em loose and
strain them out.

>> I crockpot all mine. Thats ok, a pressure cooker works too I am told!
>
> It does! And it saves time and electricity costs. :-)

Humm, pressure cooker does save over stove top, but not over crockpot <g>.
Also you get a much deeper flavor from long time crockpot of stock, than in
a pressure cooker. The pressure cooker 'works' but not the same as a 24
hour crockpot run. Granted some things arent suitable to a crockpot, but
stock isnt one of them.

Dinner tonight was delish. 2 pork loin cuts (about 1 inch thick is how we
cut them) and carmelized onions with side dishes of rice and steamed bok
choy. One of my 5 min wonders (grin).

Don made the rice earlier so it was ready on the warmer setting of the rice
maker. Started water boiling in the steamer then chopped onions. Tossed
onions in pan with olive oil and a little butter. Added bok choy to
steamer. As onions got caremlized (wanna say al happy!) I took out the pork
loins and added a mashed garlic clove and some bannana sauce (Jufran, hot).
Moved the onions off to a side dish and cooked the pork on one side one
minute with the garlic then the sauce, then turned the pan off and turned
them over and left'em there 3 mins or so. By the time the plates were
loaded, the pork loin was perfect.

Ok, maybe 8 mins (grin).