I'm a bit of a tightwad myself. There's nothing wrong with prudence.
But when I read a recipe that involves making a stock with carrots and celery, and then tells you to throw the carrot and celery away at the end - well, the very thought just horrifies me. Waste perfectly good food just to make the water taste carroty? Outrageous!
(Seance Trumpet has got no beef with a man enjoying a croissant, Wed 29 Oct 2008, 12:32, 6 replies)

I love to eat
that carrot and celery, just with a bit of olive oil and a bit of the meat from the stock (or any other meat, really)
(Aberracion Life's getting very complicated, but a lot of fun., Wed 29 Oct 2008, 12:33, closed)

I made soup with those.
Chop them up and combine them with some tomato and a bit of the stock. Flavour it with stuff.
(ThomsonsPier consumes, Wed 29 Oct 2008, 12:40, closed)

yup!
chunky lumpy soupy stock taste good.
(bazmorningstar efil4nat3b, Wed 29 Oct 2008, 13:54, closed)

Mrs Beeton
had a recipe called 'gravy soup', which involved making, yup, soup from meat.

When you've made the soup, you fish out the meat and make a pie with it.

I often used this recipe when my kids were growing up and it was always a grwat success.
(Juan Quar is clinging to her front teeth on, Wed 29 Oct 2008, 15:25, closed)

on that point
I recently fed myself and the missus 4 different dinners with one small chicken.
(knackerz is skinning up, Thu 30 Oct 2008, 6:47, closed)

I do that every week.
Breast fillets do one meal in a stir fry or something.
Legs roasted do another meal.
You can then make about 6 portions of soup with the rest. Easy.
(Seance Trumpet has got no beef with a man enjoying a croissant, Thu 30 Oct 2008, 10:57, closed)