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Parm-Regg rinds

Sarah Apr 14, 2007 08:35 AM

Just picked up a bunch - ordered them a year ago, so I've forgotten which recipe(s) called for them. I suspect it's Lidia B or Giada D (from TV, not book) although I suppose any number of recipes would benefit from their inclusion. Any specific or favorite ideas? Thank you!
P.S. How long will they keep if I freeze them?

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  1. sgwood415 RE: Sarah Apr 14, 2007 09:05 AM

    I just saw Iron Chef America where they used them in a soup base. I don't remember the other ingredients exactly. But it was the Morimoto vs. Hopkins show that's airing this several times this week.

    1 Reply
    1. re: sgwood415
      paulj RE: sgwood415 Apr 14, 2007 12:47 PM

      It was the sable fish (black cod) episode. The debate over whether cheese and seafood can coexist comes to mind (the lobster and mac-n-cheese thread).
      paulj

    2. d
      dietfoodie RE: Sarah Apr 14, 2007 10:09 AM

      The Giada minestrone calls for them, I believe. My mother-in-law made some the other day and it was divine!

      http://www.foodnetwork.com/food/recip...

      1. n
        Nyleve RE: Sarah Apr 14, 2007 10:18 AM

        I always throw some in my minestrone soup. But their rich flavour would work in any vegetable soup or, for that matter, in a tomato pasta sauce. They'll keep for ages in the freezer, if you keep them wrapped. Remember - you don't actually end up eating them. They just get fished out of the finished dish and tossed.

        1 Reply
        1. re: Nyleve
          c
          Carnitas RE: Nyleve Apr 14, 2007 12:27 PM

          I chop them in 1/4 to 1/2 inch squares after they have cooked a while in my minestrone and then you do eat them. Wow!!!

        2. Cheese Boy RE: Sarah Apr 14, 2007 02:18 PM

          Recent thread: http://www.chowhound.com/topics/375179?

          1. pikawicca RE: Sarah Apr 14, 2007 02:22 PM

            I had no idea that people ordered these -- I just save mine in the freezer. Throw into just about any stew or soup and lit it simmer away.

            1 Reply
            1. re: pikawicca
              rosielucchesini RE: pikawicca Apr 14, 2007 05:43 PM

              I'm w/you pikawicca-the first time I saw these for sale at Whole Foods I almost died! I just save mine in a bag too in the fridge and add them in the same manner that you do: soups, stews, sauces, etc. And yes, after they have been simmering for a good amount of time, they taste heavenly.

            2. s
              soupkitten RE: Sarah Apr 14, 2007 06:20 PM

              yes, these are best used in soup! italian recipes too numerous to count--any traditional italian soup recipe. i think your rinds would keep indefinately if frozen, but i've always used them up as they become available.

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