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How Do You Use Foods Past Their Prime?
Slightly overripe fruit like peaches are awesome pureed in the blender then used in bellinis or other fruit-based drinks. Or add some sugar syrup and put into the ice cream maker for sorbet. Uncrisp apples can be turned into applesauce or cooked with oatmeal.
I periodically make multi-fromage mac and cheese when the random bits of cheese need using.
A couple days ago, I discovered you can make a sort-of bouillabaisse with the sushi & sashimi you couldn't quite finish. If you add the rice too it soaks up the broth and makes it more stew-like.
I've started a zipper bag in the freezer to save small portions of not-quite-fresh produce like mushrooms and parsley and carrots and onions to make soup stock with. Soups or stews are great at absorbing whatever slightly wilty vegetables you have. I make a non-authentic rice and diced tomato "jambalaya" that also works well with random ingredients.
And of course, if you have chickens, they consider any of these things treats. ;-)
Does anyone carry their own condiments around?
I went through a phase when I carried smoked salt around in my purse, right after I discovered it and wanted it on everything.
My partner carries a miniature pepper grinder in his bag. Because the waiter with the pepper grinder is never around exactly when you want it.
My office is a condiment haven - salt, pepper grinder, chili-lime blend, soy sauce, and fish-shaped bento sauce bottles of chili oil and seasoned rice vinegar. Plus some raw sugar for tea.
If I'm going to be staying at a hotel and will likely be stuck eating breakfast there, I take a little bottle of hot sauce with me.
Weekend Cook and Tell: Too Hot
When it's really hot outside, I don't even want to _eat_ something warm, much less be around the stove or oven to cook it. So I have a fairly large arsenal of cold meals in my "summer" recipe category.
Corn, avocado, and (canned) bean salad
Gazpacho to take advantage of the wonderful homegrown tomatoes
Caprese salad, maybe with some sliced cured meat
Random-greens salads topped with whatever's around - tuna, anchovies, olives, cheese, hard cooked eggs, tomatoes, other veggies
Shrimp (pre-cooked), Mango, and Jicama salad
Also, variations that involve cooked but chilled ingredients like chicken, shrimp, sliced deli meats, or rice/pasta. You make a bowlful of a rice or pasta salad and it can wait for you chilled in the fridge for several days.
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raising your own chickens: pros & cons
Hey, I was going to recommend hitting up Backyardchickens.com as a knowledge source. The forums are very informative on all the problems and rewards of keeping chickens, and there are lots of adorable baby chick photos to help convince you. ;-) Feel free to ask questions - people are very helpful and supportive of newbies.
As long as you're prepared for the daily care, chickens are very rewarding. I have 8 chickens that are now about 3 months old, that I raised from day-old. They are very friendly, and will hop up in my lap to say hi. We'll get some eggs from them at some point, but for us that's not really the driving reason. They have become our babies.
Other random thoughts/warnings: Don't expect to save money on eggs or meat - it's not as cost effective for a small farmer. They will help keep the bugs under control, but if you have a garden, it will need to be fenced to keep them out. They will eagerly take care of all your slightly wilty vegetables. It's a lot of fun to raise them from day-old, and it helps them to bond and become people-oriented, but it does mean you'll need extra equipment.
How Do You Use Foods Past Their Prime?
Slightly overripe fruit like peaches are awesome pureed in the blender then used in bellinis or other fruit-based drinks. Or add some sugar syrup and put into the ice cream maker for sorbet. Uncrisp apples can be turned into applesauce or cooked with oatmeal.
I periodically make multi-fromage mac and cheese when the random bits of cheese need using.
A couple days ago, I discovered you can make a sort-of bouillabaisse with the sushi & sashimi you couldn't quite finish. If you add the rice too it soaks up the broth and makes it more stew-like.
I've started a zipper bag in the freezer to save small portions of not-quite-fresh produce like mushrooms and parsley and carrots and onions to make soup stock with. Soups or stews are great at absorbing whatever slightly wilty vegetables you have. I make a non-authentic rice and diced tomato "jambalaya" that also works well with random ingredients.
And of course, if you have chickens, they consider any of these things treats. ;-)
Does anyone carry their own condiments around?
I went through a phase when I carried smoked salt around in my purse, right after I discovered it and wanted it on everything.
My partner carries a miniature pepper grinder in his bag. Because the waiter with the pepper grinder is never around exactly when you want it.
My office is a condiment haven - salt, pepper grinder, chili-lime blend, soy sauce, and fish-shaped bento sauce bottles of chili oil and seasoned rice vinegar. Plus some raw sugar for tea.
If I'm going to be staying at a hotel and will likely be stuck eating breakfast there, I take a little bottle of hot sauce with me.
Weekend Cook and Tell: Too Hot
When it's really hot outside, I don't even want to _eat_ something warm, much less be around the stove or oven to cook it. So I have a fairly large arsenal of cold meals in my "summer" recipe category.
Corn, avocado, and (canned) bean salad
Gazpacho to take advantage of the wonderful homegrown tomatoes
Caprese salad, maybe with some sliced cured meat
Random-greens salads topped with whatever's around - tuna, anchovies, olives, cheese, hard cooked eggs, tomatoes, other veggies
Shrimp (pre-cooked), Mango, and Jicama salad
Also, variations that involve cooked but chilled ingredients like chicken, shrimp, sliced deli meats, or rice/pasta. You make a bowlful of a rice or pasta salad and it can wait for you chilled in the fridge for several days.
Favorite foods eaten at the 'wrong' temperatures?
Corn on the cob, straight from the refrigerator the next morning, no butter or other condiments.
Dinner Tonight: Broiled Duck Breasts with Orange Chipotle Sauce
I've made this recipe a couple of times, because the sauce is fantastic. Over time, my duck cooking method has changed though. Since I like crispy dusk skin way better than half crispy duck skin, the last time I removed the skin from the breasts, diced it, and slowly sauteed it into the duck version of pork rinds. Then I just cooked the skinless breasts in tha same pan after removing most of the rendered fat. I like cleaning one saute pan way better than dealing with the broiler setup.
The Mustards in My Fridge; Which Are in Yours?
I have in the fridge:
whole-grain to add to various dishes
honey mustard for sandwiches
mango mustard
wasabi lime mustard that goes really well with seafood
mustard with peppadews, great in mac and cheese
I'd have Zatarain's too, but I haven't been able to find it lately. And there's a jar of horseradish dijon on the shelf ready to go.
Grocery Ninja: Tsokolate—Smokey, Nutty, Pinoy Hot Chocolate
A reasonable substitute for the batidor is a wire whisk. I just stand it up in the mug of chocolate and rub it back and forth between my palms. Easier for us clutzy cooks to handle than pouring between cups at arms length. ;-)
Kale: The Leafy Green Monster
I just tried kale for the first time this weekend, in the form of the kale chips recipe that's making the rounds. It was good, though these also DO NOT SHRINK! I made a full baking pan of it, because I expected it to be like cauliflower when roasted - 1/2 a head shrinks down to 2 small servings. This didn't, so there was lots extra. Since I still have half a bunch left, I'll be trying it parboiled and sauteed with bacon.
Cooking with Kids: Scrambled Egg Smackdown with Tyler Florence
I'm also in the "quick-cooking, large curd" camp. I've tried the low and slow method, but I'm just not thrilled by the texture.
Starbucks' Vivanno Vs. Jamba Juice Smoothies
I've tried the orange mango Vivanno. I wouldn't think they'd be substantially different between stores, but the two I've had were nowhere near watery. Both were very thick and creamy.
But yes, it feels a little weird buying a smoothie at a coffee store.
The Serious Eats Sushi Roll
Buffalo, NY area:
Wasabi in Williamsville - Nigiri has generously draped portions of fish, a good but not wild selection of rolls. Teriyaki/tempura/etc entrees too, for an alternative to sushi. Opened recently, but the chef has been doing sushi in the area for a while. Nicer ambience than you'd expect from a restaurant in a plaza.
O, in Amherst - More of a club atmosphere, so they have interesting martinis available, and live music/dancing some nights. The sushi is good, and they're not afraid to make it spicy. A wider selection of rolls.
The smoked pork tenderloin with chipotle-bourbon sauce is really good too.
Grocery Ninja: Tsokolate—Smokey, Nutty, Pinoy Hot Chocolate
Oh, tsokolate. This is the ultimate comfort drink. What's great is that you can make it as thick or as thin as you like. It's a staple in our new year's eve dinner, great with cheesy, buttery ensaymada!
How Do You Use Foods Past Their Prime?
@shoneyjoe, Carey isn't redefining either the phrase "past its prime" or the term "prime." The prime for any food is when it is at the peak of its deliciousness; as a general rule of thumb, you just want to eat it out of hand (not for raw meats, obviously).
These foods are past their peak eating condition in that they're a little softer when they were once crisp, stale when they were once toothsome, etc. However, none of these foods have gone so far down the spectrum to be truly inedible or unsafe. It's a bit of a sliding scale for everyone between "past prime" and "dangerously high bacteria levels," and where to draw the line of what can be salvaged.
To answer the question, I've been making a lot of jams and steeped fruit with my excess CSA goodies. Another popular trick is using trimmed greens on pizza. The high heat renders the prime and post-prime greens equal.
raising your own chickens: pros & cons
yes, the garden. we have it fenced in... but have flower beds around the house and you know when you try to mulch something? well the chickens love to also spread the mulch around.... so we kind of gave up on mulching.... i personally will always have a rooster or a couple of roosters.... we have about 18 chickens at the moment with 3 roosters. they keep an eye out for the hawk and fox .... they really do watch over the hens .... and i have to say, each rooster has his own set of babes. they are very happy girls..... wink, wink!
How Do You Use Foods Past Their Prime?
Fruit with spots gets chopped up and put in my freezer for later mead making adventures.
I use leftover fried foods to make migas instead of using tortillas.
Stale bread pretty much always becomes pomodoro.
How Do You Use Foods Past Their Prime?
Veggies slightly past their prime are at-home in stratas (an eggy stale-bread casserole!) and frittatas...
when in doubt, mix into ramen, pasta, soup or rice. ;)
How Do You Use Foods Past Their Prime?
I have some LARGE red peppers that are not quite as crisp as they once were. I'm planning to roast them tonight, but was wondering if anyone has suggestions for storing them. I'd prefer not to use olive oil for cost reasons. Any thoughts? Thanks in advance!
How Do You Use Foods Past Their Prime?
I try to use leftovers creatively, whether it's making coconut milk rice pudding with leftover plain, white rice or cooking leftover nachos with eggs for breakfast. Since I've got some leftover lentils and rice from dinner this weekend, I'm thinking of making them into little patties with tomato paste and pan frying them.
Otherwise, overripe fruit and leafy greens get tossed into the blender for green smoothies, and overripe veggies get stir-fried or made into soup!
How Do You Use Foods Past Their Prime?
I take peaches or apples or other fruit that's going a little past their prime and puree them in the blender (with or without a little simple syrup). Process them to the consistency of baby food (very smooth) then spread them out thin on a silpat sheet and put in the oven. Turn oven on warm (lowest setting) just until it beeps then turn off and leave oven closed. If you are home all day just turn oven on and off 3 or 4 times until you have fruit leather. So good. I also do this with fruit that we've canned in syrup and we've neglected to eat.
How Do You Use Foods Past Their Prime?
Regarding out-of-date bacon, I've occasionally stretched food safety rules for most of my 60 years and don't know of a single instance when I went too far. Given all the preservatives in most bacon, It's pretty easy to tell if it's actually spoiled or not--it gets a horrible sticky/slimy texture and an odor that says "you're insane to even think about eating this." In my experience, that doesn't usually happen for a week or two after the use-by date. Take this commentary with a grain of salt, though :)
How Do You Use Foods Past Their Prime?
moldy foods get tossed, bananas become banana bread, other fruits/veggies get composted.
How Do You Use Foods Past Their Prime?
Correction: "wouldn't know it WAS several days old."
How Do You Use Foods Past Their Prime?
Stale bread is great for panzanella; the other ingredients moisten and flavor the bread in a way that you wouldn't know it wasn't several days old.
How Do You Use Foods Past Their Prime?
I mix up leftover spaghetti and sauce, then layer it with shredded cheese and bake it. I like it better than the original.
Here's another vote for chopping up the leftover french fries into a breakfast omelet; I also reheat theme in the oven topped with chili and cheese. So many restaurants automatically serve a big pile of fries that I don't want at the time, but I've gotten over feeling silly bringing them home because they can be so handy.
Veering off topic, I also bring home and freeze leftover rice from Chinese restaurants. It's more a convenience issue than one of cost.
How Do You Use Foods Past Their Prime?
i throw it away.
How Do You Use Foods Past Their Prime?
out-of-date bacon is useful in cooking botulism stew
How Do You Use Foods Past Their Prime?
Veggies get cooked in some way - stir fried or added to soup.
Fruits don't usually have a chance to get past their prime; they're more expensive and I'm more careful about getting them used. It takes a lot for a banana to be too ripe for me. Banana bread's a given, but I also like bananas mashed with a little sugar. big comfort food. Apples go into applesauce. I find red grapes last longer than green grapes without getting the little brown ends, so I almost always buy red.
Two of my local grocery stores have a multi-tiered cart in the corner of produce with reduced veggies and fruits. Often it's something like a package of 6 peppers where one has started to get a soft spot. I typically buy bananas when another store reduces them to 29 cents a pound.
How Do You Use Foods Past Their Prime?
My mom was very late in harvesting one of her apple trees this summer, and by the time she pulled the fruit it was dark and alcoholic! The apples made fabulous apple butter, though. I cooked them briefly before sending them through a food mill. After about 15 hours in a crockpot, you can't tell the difference!
How Do You Use Foods Past Their Prime?
Eat it before it gets worse!
How Do You Use Foods Past Their Prime?
I once used wilted basil to make a basil oil to dip bread in and it was delicious
How Do You Use Foods Past Their Prime?
Wilting veggies -- even lettuce -- always get turned into soup at my house. Stale cereal gets baked into muffins or crisped up in the oven for trail mix. Overripe tomatoes become sauce or stew. Sour yogurt, like after it's been open a week, replaces buttermilk in baked goods. Mushy apples go into apple sauce or crisps.
How Do You Use Foods Past Their Prime?
I do "oops it's about to go bad I need to use it asap" dishes all the time.
I stir-fry lettuce when it becomes too old for salads.
I also "recycle" leftovers to make different dishes (for example, leftover pasta -> torta di pasta).
How Do You Use Foods Past Their Prime?
That doesn't sound like using something past its prime. That sounds like redefining what "prime" is. Using something past its prime is like cooking chicken that smells funny or toasting bread with mold on it. Sorry - no.
How Do You Use Foods Past Their Prime?
I agree about the fruit. It's either frozen for smoothies/breads or baked into a cake or crisp.
Whenever I have lots of veggie leftovers I make stock.
I'm looking to invest in a compost bin to lower the smelly waste/leftovers that I have no use for (egg and nut shells, garlic peels, etc) so that at least my trash will end up feeding the plants at least.
How Do You Use Foods Past Their Prime?
Any sort of fruit that's overripe can be turned into a dessert sauce. Veggies go in the stock pot if they are good for that. Leftovers can almost always get reheated for lunch or used in something else. Meat in sandwiches, potatoes get fried up with some eggs, soups, stews, and chili get frozen in little bowls to thaw for a quick lunch.
I have chickens so wilted leafy veggies often to to them, they appreciate the treat and I appreciate the eggs.
Does anyone carry their own condiments around?
I wish I had bought some of those bottles when I was in Japan. I don't keep condiments on me, although I have a copious amount of napkins all the time. However, my studio desk usually becomes a little kitchen: salt and pepper, sambal, rooster, I had soy sauce in there at one point but it was getting a little out of control.
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Hey, I was going to recommend hitting up Backyardchickens.com as a knowledge source. The forums are very informative on all the problems and rewards of keeping chickens, and there are lots of adorable baby chick photos to help convince you. ;-) Feel free to ask questions - people are very helpful and supportive of newbies.
As long as you're prepared for the daily care, chickens are very rewarding. I have 8 chickens that are now about 3 months old, that I raised from day-old. They are very friendly, and will hop up in my lap to say hi. We'll get some eggs from them at some point, but for us that's not really the driving reason. They have become our babies.
Other random thoughts/warnings: Don't expect to save money on eggs or meat - it's not as cost effective for a small farmer. They will help keep the bugs under control, but if you have a garden, it will need to be fenced to keep them out. They will eagerly take care of all your slightly wilty vegetables. It's a lot of fun to raise them from day-old, and it helps them to bond and become people-oriented, but it does mean you'll need extra equipment.