If your refrigerator is full to bursting with half-eaten holiday foodstuffs, you may need this handy guide to re-purposing almost every type of leftover:
The roasted vegetables from last Sunday’s farmers market haul no longer excite. The rotisserie chicken you grabbed from the grocery store looks as if a horde of angry vultures descended on it. The carton of french fries you took home “because maybe they’ll re-crisp in the oven” is getting pushed farther and farther back, out of sight and out of mind.
Kara Elder offers a comprehensive run-down of what to make, semi-fresh, from just about any protein, condiment or vegetable you might have lurking in the icebox. There’s even a recipe for french fry soup.
Dig into the depths of your refrigerator and freezer, crack open that languishing takeout, and gather your oils and vinegars. We’ve got work to do.
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If you’re faced with industrial amounts of leftovers, consider the approach taken by chef and restaurant owner, Mario Batali and Delaware-based brewer Sam Calagione, owner of Dogfish Head Craft Brewery. The duo teamed up in October to brew an experimental beer made out of food waste.
Civil Eats reports the beer is called ‘WasteNot,’
It’s modeled after a pruno, or prison wine. The unusual brew draws inspiration from the “whatever is available” recipes from prisoners, which historically include foods like citrus, ketchup, sugar, and bread. Batali’s version included overripe tomatoes, rotten grapefruit, Ugli fruit (a type of tangelo), stale bread, and Demerara sugar.
Calagione says making the most of food waste is a natural fit for small brewers, and part of a trend toward more sustainable practices in the craft brewing community.
Small and independent brewers can get involved in the food waste movement by partnering with a local chef and focusing on ingredients with fermentable sugars, like fruit, juice, and cider. Additionally, bread that is getting old can be chopped up and added to the mash process as a catalyst for fermentation, and herbs that can be getting a bit ‘long in the tooth’ can be added at the end of the boil.
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