— Jane Barnett

Now that might be, depending on what you're putting into it, like if you put a little bit of carrot into it, it'll probably sweeten it up a little bit to be able to get rid of that bitterness. So maybe like, I use the peelings from carrots all the time in my, uh, in like the ends basically of the carrots and the peelings of carrots in mine. And I constantly have, uh, red pepper cores and red pepper tops. Now if you had just red pepper coors and a lot of tops, that could cause it to be bitter. So to be able to offset with a little bit of sweet from the carrot actually helps quite a bit. Now I'll always also have my onion, um, peels on the outside. It's kind of the thing I usually have the most of. Um, and then I'll also typically throw in some dried mushrooms if I don't already have mushrooms, you know, like scraps from mushrooms, like either the, the Coors from a portobello mushroom, not the gills though, just the Coors of the portobella or the stems from Shiitakes. Um, you know, I'll typically have those into it as well. But if I don't, I'll usually add a couple dried shiitakes in there just to be able to kinda round out the flavor in it and also make it a nice color and a dark stock on that. But probably the bitterness is, um, probably from a, just one of a lot of ingredient. It might be the harder part of it. Um, you know, like the, the core or the stem might make it a little bitter. So adding something like the carrot, uh, peelings will probably help to be able to sweeten that up a little bit and not go overly sweet.