In many kitchens, you’ll often hear the phrase, “save for stock,” when someone just doesn’t know what to do with extra scraps of still good trimmings. That simply means they are going to place the scraps into the kitchen’s stock pot to enhance their base stock’s flavor.
A few weeks ago, I got an email from R. Davis, asking us if we’d be willing to save scraps for some pigs that he is raising.
Personally, I couldn’t ask for a better partnership than one like this, and I love the fact that we are helping a farmer out.
Here’s what Mr. and Mrs. Davis have to say about our new partnership:
About the Blog
Chef Dennis Chan is the creator of Blue Bamboo, a great restaurant. He writes this blog as an outlet for his food ideas and to keep fans of Blue Bamboo, Hip Asian Comfort Food and his cooking classes up-to-date.
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