Entries tagged with 'Leftovers'
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Did you store your Thanksgiving leftovers correctly? Shoving a giant pile of turkey, mashed potatoes, and cranberry sauce into your fridge isn't correct. Chow has some tips on how to make sure it doesn't look like Thanksgiving exploded in your fridge: put different dishes in different containers. Hopefully you knew that already. Watch the video after the jump....
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The turkey's afterlife is full of possibilities: chili, gumbo, rillettes, burgers, strudels. Pull out the fridge leftovers and get your feast on all over again.
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[Photographs: Leftover Art] Play with the dregs of turkey and mashed potato on your plate and submit a photo of the results to Leftover Art, a website dedicated to artfully arranged leftovers. Users can vote on where they think the art belongs: in the trash or the fridge. I'm rooting for "Root McGoot." Related What to Make with Leftover Bread What Are World-Famous Chefs Doing with Your Leftovers? A Guide to Leftover Thanksgiving Recipes...
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Top Chef: Season 2 winner Ilan Hall's restaurant will reopen in L.A. this Saturday. [LA Times] Vale, Vong: Jean-Georges Vongerichten's 17-year-old Vong will close this weekend. [Eater NY] Back Scratching: Bloomberg loves Bill's Bar and Burger; B.R. Guest, its owner, endorses Bloomberg in return. [Grub Street] Sick City: Elton John contracts E. coli. [Baltimore Sun] The Nimans: More on responsibly raised meat. [Atlantic Food] Toxic Troubles: BPA, found in a number of canned goods. [Tribune]...
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[Fruit just past perky? Cook into jam. Photograph: Robyn Lee] On the Times's Diner's Journal blog, Julia Moskin notes the ways that Portland grocers managed to turn past-peak produce into edible eats. "When the local concord grapes on the shelf are past their prime, they go into the commissary kitchen and come out as Zippy Grape Jam. Bananas turning brown? They are peeled, dipped in chocolate, and sold frozen—and local kids eat them up." We've all heard of brown bananas getting worked into banana bread, but we can get a lot more creative. My roommate uses chopped day-old French fries as an omelet addition—hey, they're just potatoes, right?—and I've made some pretty decent soup out of less-than-crisp spinach. What...
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Emilie of Freeze Happy, a blog devoted to freeze-friendly ingredients and recipes, enlightens us about freezing eggs. It's a handy option if: you bought too many and they're about to expire, you want to save the whites or the yolks after a recipe, or you don't live near a grocery store. If you've decided you're not weirded out by freezing eggs, just crack them open, beat them up, and store them in a muffin tin. The little egg-sicles can be defrosted in the fridge. Note: Do not freeze them in their shells. Although, I feel like the third grade boy in everyone kind of wants to know what would happen. Related What to do with 24 leftover egg yolks?...
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Food Inc.: The trailer for this exposé of the U.S. food system is up. [Apple] Heston Blumenthal: Fat Duck proprietor to open his first London restaurant? [CatererSearch] Thin Is In: Skinny people contribute less to climate change, study says. [CNN] Trickle Down: Jay Rayner on how haute cuisine eventually influences what we all eat. [The Guardian] Sales Slump: Long thought recession-proof, packaged food firms now seeing downturn. [Wall Street Journal] So Over Banh Mi: Tom Colicchio claims the Vietnamese-sandwich trend is dead. Whatevs. He's wrong. [YumSugar] Gum Bulls: The market for chewing gum is strong, with 185 new varieties introduced last year. [Portfolio]...
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Photograph by Craig Lee of The Chronicle Don't get rid of your old croissants or scraps from loaves of bread. "Virtually every type of bread can be used for crumbs, croutons, toasts, stuffings, to thicken soups, even lighten (and stretch) ground meat," says Georgeanne Brennan of the San Francisco Chronicle, who gives suggestions for what to make with leftover bread. Keep a bag of dried leftover bread in your freezer and you'll be able to make breadcrumbs, stuff vegetables, bake sweet or savory bread puddings, or toss them into a salad or pasta dish whenever you wish....
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The Guardian: "Ever wondered what happens to your leftover bread or wine after you leave a restaurant? In an interview in this month's Restaurant Magazine, Anthony Demetre, chef and patron of Michelin-starred London restaurant Arbutus, says that uneaten bread goes to make crumbs and undrunk wine is used as a base for vinegar and sauces."...
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From sandwiches to spring rolls to burritos and muffins—how to make sense of leftovers.
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