On Wed, 30 Dec 2009 07:05:15 -0800 (PST), aem >
wrote:

>Same thing when I make stock. If it's just for future as yet
>undefined purposes the stock will be made with very minimal
>flavorings--chicken, salt, one thin slice of ginger, one small splash
>of sherry. On the other hand, if I know I'm using the stock for
>chicken soup, say, I'll include other things while making it--onion,
>garlic, celery, carrot, parsley, bay leaf.

My view is the opposite when it comes to flavoring broth/stock.
Onion, carrot and celery are musts (no bay - and parsley, why
bother?). Ginger and sherry are specialty flavorings that I add only
when making certain dishes.

--
I love cooking with wine.
Sometimes I even put it in the food.