On Mon, 20 Aug 2012 18:57:11 -0700 (PDT), "
> wrote:

>On Aug 20, 9:12*pm, (Steve Pope) wrote:
>
>>
>> The idea is similar to when you make vegetable stock. *The solid
>> portions are discarded because, after two or three hours of cooking
>> all the flavor has gone into the liquid.
>
>
>The reverse also happens. The flavor of the meat goes into the
>vegetables. Unless you're making a clear stock, it's silly to throw
>out the vegetables only to replace them with new ones.

Even when making a clear stock it's silly to toss the veggies, real
cooks will eat them as a treat... it's abberrant to throw away
perfectly good food, something only imbecilic juveniles do.