The vegetable peeling idea is great. Are there certain vegetable peelings you use for the stock for flavor? I was just wondering if some vegetables would give the stock an odd taste or if it always comes out tasting good regardless of the vegetable peeling mix?
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I dump it all in -- carrot peeling, celery stumps, cauliflower greens, brussels sprout tips ... everything! Haven't had any yucky tasting issues yet.