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Old 10-28-2010, 08:58 PM   #1
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Don't discard that part!

edible food parts that many of us unnecessarily throw into the trash, and how to prepare them...

One of mine:
The big bunch of leaves attached to little marbles of red radish - I wash and pickle them in a lot of salt, in the frig, for two/three days, rinse, and chop them finely like parsley for finishing. It's milder, but they also have radish's pungency; and it's leafier, but they also retain radish's "crunch." Use it as a relish.

broccoli stems, shrimp shells for stock, leek greens, etc. What are some other ways to eliminate waste and stretch our purchases by cooking and eating food parts that we normally discard?

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Old 10-28-2010, 10:46 PM   #2
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When I use fresh ginger i don't peel it. The outer peel is edible and I don't end up throwing away half of the tuber because it had to be peeled.
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Old 10-28-2010, 10:53 PM   #3
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Quote:
Originally Posted by joesfolk View Post
When I use fresh ginger i don't peel it. The outer peel is edible and I don't end up throwing away half of the tuber because it had to be peeled.
I just rub it off. It's really think that way. I put the bits in my "stock bag" in the freezer.
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Old 10-28-2010, 10:54 PM   #4
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I keep my ginger in the freezer.
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Old 10-28-2010, 10:55 PM   #5
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I just rub it off. It's really think thin that way. I put the bits in my "stock bag" in the freezer.
D'oh!
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Old 10-28-2010, 10:59 PM   #6
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I put mine in the freezer too. It keeps forever.
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Old 10-28-2010, 11:23 PM   #7
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I keep my ginger in the freezer.
I used to keep ginger in the freezer and that works well.

Now I keep it in a container peeled and submerged in dry sherry. It will last forever and I can take out a chunk and grate off as much as I need and return the piece to the container. I also can use the ginger flavored wine in my Chinese dishes.
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Old 10-28-2010, 11:35 PM   #8
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I used to keep ginger in the freezer and that works well.

Now I keep it in a container peeled and submerged in dry sherry. It will last forever and I can take out a chunk and grate off as much as I need and return the piece to the container. I also can use the ginger flavored wine in my Chinese dishes.
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Old 10-29-2010, 12:01 AM   #9
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Quote:
Originally Posted by Andy M. View Post
I used to keep ginger in the freezer and that works well.

Now I keep it in a container peeled and submerged in dry sherry. It will last forever and I can take out a chunk and grate off as much as I need and return the piece to the container. I also can use the ginger flavored wine in my Chinese dishes.
What an excellent idea. Do you keep the sherry in the fridge?
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Old 10-29-2010, 12:20 AM   #10
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I used to throw away my spoon-shaved ginger skin and will now toss them into my "veggie freezer bag" along with well-washed onion, carrot, and celery ends for future stock.

Another of my discards:
Whole crab innards - If it's freshly cooked or thawed, I immediately extract and refrigerate the yellowish misnamed "roe." My invention and a signature dish is to mix it into deviled eggs, but it's also great for extra-flavoring seafood sauces.

Should I trash, as I usually do, the green top half of a leek, or are there ways to cook and not waste it?
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