Thursday, August 5, 2010

Think twice before you pitch it.

In the kitchen, it's a constant battle to extract the most flavor from everything, and transfer it to the right place at the right time.
So my heart aches when I see a trash can full of what would otherwise translate into yummyness on another plate.
Munched-on corn cobs epitomize this.
If you have a get together that involves con on the cob, set out a bowl for the leftover cobs. Ipso facto you can throw them in a pot, cover them just barely with water (and some leftover wine if it's there) and simmer for an hour or so. Strain it, cool it and freeze it.
The resulting broth is a great card to play in your next recipe. Perfect for cold summer soups, rice/grain preparations and pastas.

*** For any germophobes out there, the simmering process will kill off and residual cooties left by unknowing diners.

6 comments:

  1. What an awesome idea, thanks!

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  2. This is great news because we hate to waste one bit of anything, what with all the need there is in the world.

    GREAT Blog, Chef!

    Mother Connie

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  3. Josh Can you give me a great hot soup recipe that utilizes the corn cob broth with wine?

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  4. HA! I love your subscript about the germophobes. I couldn't help but think that this would never fly if my sister was around! Great idea!

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  5. Great suggestion - thanks! Too bad....just threw some cobs out this weekend :/

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  6. Josh, you are awesome and I love the blog, but corn cobs are for dogs. Yuck! Keep the creative and delicious ideas coming though. Any chance we will see you on Chopped Champions?

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