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.