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Post by nutsberryfarm 🏜 on Apr 15, 2023 21:35:54 GMT
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Post by NJtoTX on Apr 15, 2023 21:46:19 GMT
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Post by enigma72 on Apr 17, 2023 14:48:47 GMT
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Post by Deleted on Apr 17, 2023 23:33:47 GMT
Parmesan rinds are so good for soup stocks. It’s a vital part of my minestrone recipe.
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Post by divtal on Apr 18, 2023 16:38:49 GMT
Parmesan rinds are so good for soup stocks. It’s a vital part of my minestrone recipe. I've seen a couple of YouTube chefs say to save the Parmesan rind, freeze it, and add it to soups/stews. I'm going to do that when I next finish a wedge. I eat Brie rind. |
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