Archive | eating trash with claire

Make Asparagus Soufflés Out of the Tough Ends

Tender, sweet asparagus stalks are about as springy as it gets, but their tough, fibrous ends have to be removed before they can take their place at the table. These are usually tossed (or composted), but they can actually be used to make little green soufflés.Read more… Continue Reading at http://lifehacker.com

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Three Ways to Turn Mushy, Shriveled Strawberries Into Something Delicious

Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to transform strawberries that are just a bit past their prime into a sweet sauce, cocktail-friendly ice cubes, and a delicious…Read more… Continue Reading at […]

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Use Bell Pepper Peels to Make Paprika Salt

Peeling bell peppers before cooking makes them so silky they practically melt, but it does leave one with a lot of peels. You could use them to flavor homemade stock, or you could be extremely clever and make a vibrant red salt that tastes like paprika.Read more… Continue Reading at http://lifehacker.com

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Carrot Tops Make a Surprisingly Good Pesto

Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to make a delicious, hearty pesto out of carrot tops. Carrot tops give the pesto a slightly bitter, but completely addicting quality…Read more… Continue Reading […]

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Make a Tropical Gin Out of Pineapple Peels

Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to use spiky, seemingly useless pineapple peels to make a tasty, tropical gin. Once you’ve infused your the spirit with fruity…Read more… Continue Reading at […]

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How to Make Seafood Stock Out of Scraps

If you’re a reader of Eating Trash With Claire—the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious—you should get excited, because it’s now a video series. First up, I show you how to make a delicious, flavor-packed stock out of scraps, shells, and other…Read more… Continue Reading at […]

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What to Make With That Coffee You Failed to Finish

I love coffee, but my mind and body are both easily overwhelmed by caffeine, so I often find myself with a cup or so of leftover java (do people still call it that?) by the time noon rolls around. It’s usually too stale for drinking by then, but it still has its uses.Read more… Continue […]

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Make a Cocktail Syrup Out of Inedible Thyme Stems

One can never have too much thyme, but I often find myself with a lot of leftover thyme stems. These woody, inedible, but still fragrant little plant parts may seem unusable but you can reclaim every bit of your thyme by using them to flavor cocktail syrup.Read more… Continue Reading at http://lifehacker.com

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Don’t Throw Away the Crumbs at the Bottom of Your Chip Bag

If we learned anything from LadyDoritoGate, it’s that women hate dumping chip crumbs into their wide-open mouths. But maybe this has nothing to do with keeping up appearances; maybe these savvy women are saving the crumbs for clever, delicious uses.Read more… Continue Reading at http://lifehacker.com

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Render Poultry Scraps and Gain Excellent Cooking Fat

We all know to save bird bones to make stock, but the excess skin and fat you find yourself with after butchering a piece of poultry is just as valuable. With very little effort on your part, you can render out some of the tastiest cooking fat around.Read more… Continue Reading at http://lifehacker.com

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Orangette Is a Slice of Sunshine in Candy Form

The first time I tasted orangette—after making a batch out of curiosity and kind of expecting to hate it—my tongue perked up in recognition. It was like a gourmet version of those sugared gummy orange “slices” except way better. Orangette, or candied orange peel, is now my go-to giftable holiday candy.Read more… Continue Reading at […]

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Fromage Fort Is an Amazing Spread Made From Cheese Plate Scraps

There is no such thing as “leftover cheese” but, if you are a cheese collector such as myself, you probably find yourself with little nubs and ends of various dairy treasures. You could keep making increasingly tiny cheese plates, or you could make fromage fort, also known as “snobby DIY Boursin.”Read more… Continue Reading at […]

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Gumbo Is The Ultimate Vehicle for That Turkey Carcass

Happy Thanksgiving, all. I hope your turkey was moist, your pie crusts were flaky, and your racist relatives were absent. Once the big meal is cooked and (mostly) consumed, it will be time to turn our attention to leftovers, which is what we’ve been secretly waiting for anyway. I’m a big fan of throwing everything…Read […]

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Infuse Bourbon With Sweet Potato Peels for a Seasonal Sipper

Peels from “regular” ol’ white potatoes can be made into a tasty, crispy snack with relative ease, but sweet potato peels are a bit fibrous for chomping on, no matter how you treat them. They do, however, have a bit of sweet potato left clinging to them, and that can be used to infuse a […]

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How to Use Wine That Is No Longer Drinkable In the Kitchen

I know that none of you ever leave a bottle of wine anything less than completely drained, but sometimes people make mistakes, and a bit of “extra” wine may oxidize. But even if you can’t drink it, this now-vinegary, fermented grape juice doesn’t need to be tossed.Read more… Continue Reading at http://lifehacker.com

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How to Turn Mushy Grapes Into a Fancy Cheese Accompaniment

Grapes are great, but I like ‘em fresh and firm. The moment they start to mush out, I lose interest, and let them languish in my crisper until they’re “bad enough” to toss. This terrible cycle has since been broken, however, as I have discovered roasted grapes.Read more… Continue Reading at http://lifehacker.com

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