Archive | eating trash with claire

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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Make a Smoky, Rich Butter With Steak Bones

Steak has always been my favorite protein, and I tend to favor cuts of the bone-in variety. But once the meat has been consumed and the martini has been polished off, it always seems kind of sad to toss the bone, which is too small to make an appreciable amount of broth.Read more… Continue Reading […]

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Make a Flavor-Packed Stock From Shrimp Shells

Whenever I have the chance to buy shrimp shell-on—or, better yet, head-on—I take it. Deveining and then cooking shrimp in their shells is the tastiest way to go, and there’s something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn’t end there; the shells still…Read more… Continue Reading […]

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Use Papery Garlic Skins to Give Broth Big Flavor

Garlic skins have always been my least favorite part of peeling garlic. They either stick to my fingers, or float about the kitchen, carried by slight breezes before making their home on random appliances. But I resent them no more, my dears, because it turns out they make a kick-ass broth.Read more… Continue Reading at […]

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Use Discarded Cherry Pits to Flavor Whipped Cream

Cherry pits may seem like one piece of kitchen refuse that has no second life, but as Stella Parks of Serious Eats points out, the little bit of fruit that clings to the stone has the ability to infuse flavor and color into all sorts of tasty treats.Read more… Continue Reading at http://lifehacker.com

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Make a Refreshing Beverage out of Pineapple Peels and Rice

Out of all the trash I’ve eaten, pineapple peels might be my favorite. Not only can you use them to make an ice cold glass of tea or a decidedly tropical infused gin, but it has come to my attention that there is yet another fantastic beverage this noble scrap can be used for: chicha […]

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How to Make Pesto From Kitchen Scraps

In terms of savory no-cook sauces, it’s hard to beat pesto. You can spread it on bread, toss it with grilled vegetables, drizzle it on fish, or use it as a pasta sauce. Though it’s usually made with fresh basil, it can actually be made with almost any green thing, including kitchen scraps.Read more… Continue […]

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What to Do With Strawberries That Are a Bit Past Their Prime

Picking your own strawberries is a dangerous game. What starts out as good, clean fun plucking berries from their bush quickly escalates into a manic race against everyone else at the patch to pick the most and the best berries, leaving me with scratched limbs, stained lips, and way too many berries.Read more… Continue Reading […]

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