Guest guest Posted August 31, 2004 Report Share Posted August 31, 2004 I have two questions that I was hoping somebody could answer for me. When making broth I will usually simmer for 2 days and the bones have lots of pits in them where they have started to disolve. Can these bones be used again or is it better to start with fresh bones? Does anybody have any tricks for keeping lettuce crisp? I'd like to find something natrual that I could soak it in. Thanks, mike rose Quote Link to comment Share on other sites More sharing options...
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