ayleeann

I completely understand using bones to flavor and add nutrition to soup stock. But, beyond that, is it worth the energy costs to boil from 8 hours to 3 days?

Does anyone have ideas for using cornmeal other than the usual cornbread?

This sounds great. I will try it tomorrow. Any suggestions for similar for a flour tortilla?

I was reading the book "How to Cook a Wolf" by MFK Fisher written in 1942 during food shortages/rationing (probably some carryover from depression too). She stated that in Europe, meat is used more as a seasoning. I thought that was an interesting concept. It would certainly be cheaper and probaby healthier too.