this is probably my fav lifehacker post of all time. just dropping a note here as I refer back to it for the 100th time.

Yes, I feed my chihuahuas chicken that I've simmered until tender, save the broth, then when I remove the bones, gristle & skin, I put them in the broth & simmer until the bones are soft. The liquid is cooled, the fat removed. The mushy bones, etc go through a fine grinder, and then....that gets added to rice flour,…

Parsley stems! Parsley stems are the best for this!

Margarita 3:2:1

I so thoroughly disagree with that. I always roast my bones before making a stock and find it to be so much more flavorful that way (without detriment to unctuousness and mouthfeel). And yes, I've tried it both ways. Mind you, I save my necks and wingtips and always make sure the bones have scraps of meat on them, but…

I was tempted to say something like this in the article but resisted actually. My own vinaigrette recipe is definitely more acidic than the 3:1 here, agreed, and I too use mustard to help stabilize the emulsion! I agree, good starting point, but definitely experiment.

I've seen the 3:1 vinaigrette ratio before, and can't agree with it. 3:1 is fine with some vinegars and for some salads, but many (to my tastes, most) salads benefit from a sharper/more acidic vinaigrette. I tend to use 1:1; with balsamic, I often push it to 1:2 oil:balsamic. Generally, the flatter the salad 'base'…

I also save the tops I lop off of carrots and celery and onions and whatnot in a freezer bag, then I throw the whole collection in with the bones and water.

I'm makin' waffles!

You can freeze pancakes too. Just cook lightly and put them on a low setting in the toaster when you want to bring them back to life.

If you mix some syrup into the batter, and you're careful not to burn the pancakes, they come out pretty sweet and moist. Try it!