Quoting Kurt Weiske to Michael Loo <=-

the new austerity [...] and not wasting anything.
a cookbook [...] recipes for cooking with food scraps

I do that a lot, partly for economy but also because I hate waste
and a lot of "scraps" are actually really tasty.

using corn cobs minus the corn to make a stock

Corn cob broth is quite good as a base for all kinds of soups.

Other things I do: using cauliflower leaves in soups, minced radish
leaves in salads, soups and meatloaf, and very small amounts of
finely minced carrot leaves as a pot herb.

After stripping fresh herb leaves from their tough stems, using the
stems to infuse vinegar.

Saving citrus fruit peels. I slice off the bitter white pith and
keep just the skin, let them air dry and then either toss one or two
in the teapot when making tea or boiling up a whole bunch with
water, orange juice, sugar and honey to make sweet and sour mix and
homemade bitters for cocktails. Occasionally I'll grind some to a
powder in my spice mill to use in spice rubs for poultry too.

Also making crispy fried fish skins, crumbled into small flakes as a
seasoning for fish head chowder.



Cheers

Jim


... It's always darkest before Daylight Saving Time.

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