Hey chefs is there a trimming of food scraps that you save from food prep that you actually prefer that often gets scrapped. Myself I like the very end of an onion after trimming off just the root. I think that has the best flavor of the whole rest of the onion. Also bone marrow is great. Any other suggestions?
Years ago I went out to Barstow California looking for a job with a buddy coming from the Midwest. After looking for a job during the day, I went to the grocery store to get a couple of 12 packs for us to chill for the night. After paying for it the checker hadn't bagged the 12 packs so I asked if she could put them into a paper sack. She looked at me funny and said "What do you want?" I again asked if she would put them into a paper sack. She still looked confused and said "A what?". Me "a paper sack.. Her: "A what?" me: "a paper sack". She said what is that. I shuffled through my brain for about 20 seconds, trying to think of another way to say it and finally remembered the word bag. "A paper bag, could you put them in a paper bag?"
It was then that I realized that different regions use different words in their region for different things.
Wife: Oh my god that's terrible. Was it the whole finger?
Husband: No it was the one next to it.