6 thoughts on “Spreadin’ Love 513”

  2. OK, two questions.
    Why do cooking writers always write as if the TIME spent in simmering the stock were a major imposition? Put it on in the morning and let it simmer all day, I say. It’s not exactly arduous work, simmering stock.
    Do the vegetables other than onions, celery and carrots have any effect?

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  3. A question on stock: are we the only people here unafraid to turn off the burner under the stock for the night, planning to re-boil (then cool and strain) it the next day? The idea gets an “ick” reaction from a lot of people, but I honestly can’t see anything wrong with it.

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  4. Letting a nice pot of warm liquid nutrients cool slowly to room temperature over several hours sounds like a great idea that only slightly resembles the process used to deliberately grow bacteria.

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