spork
Head Chef
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?
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?