I am currently making a soup

> ITT: people who doesnt understand how stock works.

buy low sell high, yeah?

Yeah, because we always give equities advice on a food and cooking board.
Retard.

Some cabbage soup I just made. R8?

That quote coming from Ruhlman really surprises me. His meat curing advice has always been quite good. I can't imagine a french onion soup without a rich homemade beef stock.

Looks comfy for a cold winters day.

a bit of fresh parsley or chives would be nice
also i dont see any grease drops