Parm-Regg rinds

[Sarah]

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?

[soupkitten]

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.

[pikawicca]

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.

[rosielucchesini]

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.

[Cheese Boy]

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

[Nyleve]

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.

[Carnitas]

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!!!

[dietfoodie]

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...

[sgwood415]

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.

[paulj]

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