GotGarlic
Chef Extraordinaire
Hm, I'm going to take a closer look in the Latin foods section. Thanks.
Thanks for this welcomed post since I have been wondering whether or not to chuck out the bones. Hopefully others here will agree with what you say, i.e. that the small amount of harissa left on the bones would make no odds. I suppose my concern was whether the long simmering might cause the harissa to have an adverse effect, e.g. souring the stock?
I have to admit I know I should put veg in with the bones but rarely do - I add bayleaves and the occasional onion. I simmer for one and a half hours since I read that longer simmering is not advantageous. In future I will be baking the bones first though since I have had confirmation here that this certainly adds more flavour, i.e. not just colour.
I like your Oscar Wilde quote...he is someone I greatly admire.