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Am I the only one who quit making stock in under 45 minutes after one comment from the dish guy?
A dishwasher at my old spot in Columbus watched me pull a pot after 30 minutes and asked if I was in a hurry, and it stung because I was. Now everything gets a full 4 hours minimum, and my food cost dropped about 8 percent because I'm not dumping half-used bones. How long do you push your veal stock before you call it done?
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