In article >,
bugbear > wrote:

> Actually, in high falutin' restaurants, it's normal practice
> (and damned hard work) to trim the veg that are going to
> be served on a plate very closely, and indeed to effectively
> remove "good" parts purely for cosmetic reasons, or to make
> sure that all the served pieces are the same size (which also
> means they cook perfectly uniformly).
>
> The trimmings from this process are not "garbage", or slimey,
> but are cheap (effectively free), and are a fine candidate
> for the stock pot.
>
> BugBear

Exactly why I brought up the subject. I'm finding that the "trims" we
normally toss are a LOT richer in flavor.

And they are not "slimy and rotten". I freeze the bits.

Snob value may vary. <g>
--
Peace! Om

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

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