I admit that I absolutely hate leftovers. With a few exceptions, I'd rather see the scraps fed to the garbage disposal than to myself the next day. Of course there are those things that re-heat beautifully, or set better after 24 hours. But I'm talking about the ends of a loaf of bread, anything with eggs, or something that was originally served crispy.
Yes, I know this is impractical at best, completely ridiculous at worst.
So when I read CNN Eatocracy's guest blogger Chef Russell Moore's instructions on how not to waste one single bit of food, I was massively skeptical. The former chef under Alice Waters and now owner of his own Oakland restaurant, Camino, believes in using the whole hog. His how-to recycle food list is impressive, but I'm not going to be making my carrot tops into a condiment any time soon. I also can't see myself scooping out the bone marrow, although I'm sure it's worth it.
However, I will crib these three suggestions from his impressive (and very eco) list:
1. Citrus Peels
"Candy the peels and serve as part of a dessert plate with chunks of chocolate or sesame candy, twirled as a cocktail accoutrement, or chopped up as a garnish for sorbet. Pomelos, oranges, grapefruits, Meyer lemons, and Lisbon lemons all work."
2. Fruit peel and cores
"Infuse brandy to make subtle cocktails, or to flavor ginger cake or chicken liver spread. Use the peels and cores of apples, quince, and pears. Pour brandy over them [and soak] for several months -- then cook, bake, or drink it in cocktails."
3. Trimmed fat
"Use pork fat in sausage or lard for cooking (it’s free!). Duck skin has bits of meat still on it, so you can render the fat to make crispy, meaty snacks (like chicharrones). Also save the duck fat and use it for frying things, such as potatoes at brunch. We save chicken fat and fry potato cakes in it, or use it in chicken liver spread. Beef fat makes pastry dough extra flaky."
We already have tried number three, as my husband is a big fan of keeping fat in our freezer. It really does make a spectacular difference in your sides, assuming you don't have any vegetarian friends coming over for dinner. And I hope to dazzle my holiday guests with the whole candied citrus peel thing.
Would you try these trash-eating tips?
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