Lindsey, Latex Allergy, Seattle discussed on Seattle Kitchen

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It is it's a really popular one. I think it's really timely because it's an important thing. It's good for the planet. And it's good for our pocketbook. Why why is it good for the planet? I mean, just I know why. But tell us why it's because we're wasting a ton of food and he last right now, forty percent of food is going on Eaton and so that is unnecessarily filling landfills and and wasting money in the process once Seattle it's going into compost bins, which is kind of interesting at the same time. How much would that food? I mean, that's a big number when you hear about that. But how much of that is or if any of it is off of say dinner place, you know, things have been prepared. But you can't really. You don't put it in. The fridge has a leftover right in restaurants. There's a lot of waste on dinner plates. Yeah. It's happening at all level of the stream. What do you find best to use for a leftover? What is your favorite thing to look in? The fridge is all the other night. I'm going to do with the leftovers. I think stale bread might be one of them because I like to make breadcrumbs or croutons or use them in a Strada. I mean, it's just such a personal scrap to have on hand. So nothing makes me happier than having a bag of frozen. Homemade bread crumbs in the freezer to pull out at a moment's notice. Because it gives your food so much more texture that might not otherwise be there. Simple pasta dish or GRA -ton or something like that. Your book looks beautiful. What are some kind of common vegetables that we think of throwing away the scraps? I mean, I can think of things off the top of my head ties. A strawberries the bottoms of cauliflower is the leaves of broccoli. I mean, there's just a ton of things that we just automatically decide. Not for me. Yeah. I think that's it. I mean, so much of this is just a mental shift that we've become conditioned almost that a recipe tells us to cut off and discard a stem, and so we're in the privileged position of being able to do that without thinking about it. So it's really just taking a step back and looking at what we're cooking with and realizing that almost all of it we can use and it's delicious, and sometimes it's not even a recipe. Sometimes it's what you watched your mom or your grandma do or. You have a I mean, I think the freezer wing these cases one of the best friend, you can possibly have. Because I think about what's in my freezer box right now, and I think of the big bundle of possibly stem and all the leftover the green league tops and stuff in the free in the freezer because when next time I'm gonna make a stuck with all these in the stuck in. Bingo, bango you got a wonderful suck. Yeah. Absolutely. When you make soup. Especially specially blended. Sue, people don't often think about possibly stem and top of leaks. But you put that in a soup, you cook it down with onions, and then you put some water, and you cook it again with some spices. And then you have a wonderful superman. This is when you'll hand Lando becomes very useful. Or you you just your regular Blando? So using the freezer is helping you cut down on food waste. It's setting you up for a great meals on the future. So Lindsay Jane outside of soups, which I think is something that we talk about a lot because he think about stocks, and that sort of thing where else can you take scraps? There's so many places now take scraps. I mean, I think one of the most surprising recipes in the cookbook is my banana peel cake. Because I've never thought about using banana peel definitely there's so many scraps like that that it really is just changing your mindset. So tell me more about these banana peels because for I mean, I would say judging by the audience's response people living. Throwing them away willy nilly into the garbage. Yes. So if you just lightly cooked them to soften them up, and then blend them, it's like any other fruit puree, really, and it just adds a lot of moisture and texture to the cake and just gives it this nice light, fluffy nece, and no one would ever guess that it's made with banana peels. So I have a question because when I was a kid they used to sit down eat the banana peel because they're not good. Is this a myth? Especially if you boil it. I mean, everything is dead after your body. Right. I don't know who is telling you this though publicly adults. I know you. French adult is poisonous. And you're like, okay. I guess I wanted to turn on the Piel. Okay. Well, if you have a latex allergy then you probably wouldn't want to eat them. Because there's something in it. The react similarly, but otherwise the banana peel is completely. We didn't know, but latex when there was a kid. So I don't think that was the case. I did the classic mistake. The other day, I was making ARCHE soup from thanksgiving leftovers and the use the opportunity to clean out. My fridge a little bit of the last bit of tomato paste last somebody had given me some pickled vegetables for Christmas or for an event that I did put those in there. Everything was all good the last of the carrots and salary and everything was all getting until I added the gravy from thanksgiving. And then I had stew. Stupefy suit. They know this about you. But then I had Stewart I'd like this rich. So you can go overboard trying to save everything out of the fridge. Well, no using everything. This is not saving using you. I think you're thinking the kitchen sink method which Lindsey teen is here to talk about. Well, I often cook from the kitchen Cigna. I make you make something out of nothing. We try what's in your fridge. All the time on the show. But I was just pointing out that. Yeah, you can go too far. You can you can take it too far another thing that you highlight is using. I don't even know what we call this. When you have a can of beans, and there's the liquid in the bean can yes, fiber aqua father. We usually just again rinse it right away. But tell us a little bit more about aqua Thaba, well, October is really cool because it behaves like egg whites. So you can whip that up and use it in places where you would. So in the book, I make a man as with it. And I use it and brownies you could make meringues it's really just fun to see this liquid with up like magic into peaks. We learned that about a year ago. Egg, white alternative induce totally forgotten about it. Nice job and what about pickle Brown? That's something. Very under utilized. Yes. I mean, our restaurant we we pickled things like our fish and chips, we will pickle I of the cod with the pickle brine. And then we'll use it in our fish and chips, and you get that kind of dill and garlic and delicious kind of start on your tartar sauce. Yeah. I mean, it's just such a great dish Breitner because it's just amped up vinegar. I mean, if not all those wonderful other flavors going on in it. So I like to use it in bloody Marys, I also like to use it in potato salad to sprinkle it on the potatoes when they're still worms that like soaks up that flavor. Someone's already done the work in that particular case. So you should just pretty much take advantage of the work. That's already. I think I think that between buying your book and talking to grandma you'd be probably set for life pressure because they would know all the trick in the world. You know, anybody who's been through world depression with differently know, how to save everything. Yes. This is not new. This is just a recycling of what used to be an we somehow forget about it. And now it's making a comeback recruiting about. Now's it's hot. It was never before. The things I think about that we throw away so many vegetable peelings, and I was doing a class here at the hot stove, and we talked about cauliflower, and how to clean cauliflower, everyone took the head of cauliflower took the core out with a knife to all those leaves off the outside. And then started working with what they were going to save all of that stuff for all of you listening all of that part of the edible. It's completely edible beautifully. Just like the floor. Let's do and nutrients of to go through that before they get to become a cauliflower think about the logic behind that. The flavor is actually stronger than the standard than it is in the flower. I mean, there are some examples like rhubarb where it doesn't ring true. And we know better, but that's a different it's different. But it's it's where I think some of these wives tales, Brooklyn stem. It's like any kind of stems stems delicious, especially if you're going to be making soup. Who cares? I mean, you're going to be taking it down. Then blending it. So it's going to become a pure too. But I love what Lindsay gene is doing because it's bringing it away. Awareness to things that maybe some of us know or some of us have forgotten like the fabriga and with broccoli stems. Right. Like that was the thing that we all use throw away. Now, you can go to grocery stores, and that's actually all they sell is Juliette and broccoli stem. So you can toss it in your salad marketing thing to some extent, it is also part of the trail of relieving hunger. That exists in America by saving an eating everything. You know, everything is edible pretty much except for the hoof. Well, one of the things we used to throw away used to years ago was the big bright stems of ruby chard. Right. So you think all the green often, then you take the stems cook it really separately. In my mind. You take do a little saute on the leaves? And you kind of roast the stems put them back together, and you have a more hearty. Delicious more useful mean literally you were throwing away fifty percent of the net weight of that of that chart. Yeah. Yeah. It's crazy. So Lindsey, gene heart has been our guest. Her book is called cooking with scraps. Your peels in cores and Ryan's and stems.

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