Using up Every. Last. Bit. Crazy, thrifty, or something else?

[MaryIsobel]

On 10/2/2024 at 4:19 PM, weinoo said:

Been doing this with mustard jars since Jacques Pepin taught me this trick 40 years ago.

I learned it from Jaque too - along with fromage fort which I make with the plethora of leftover Christmas cheeses.

 

[Tropicalsenior]

7 minutes ago, MaryIsobel said:

I learned it from Jaque too - along with fromage fort which I make with the plethora of leftover Christmas cheeses.

 

https://www.foodandwine.com/recipes/fromage-fort

[MaryIsobel]

@Tropicalsenior I admit to looking more forward to the fromage fort more than the  cheese plates...

[YvetteMT]

The formage fort sounds fabulous but the idea of *leftover* cheese is mind boggling! 

[MaryIsobel]

2 hours ago, YvetteMT said:

The formage fort sounds fabulous but the idea of *leftover* cheese is mind boggling! 

Haha - it only happens at Christmas!

[Dr. Teeth]

Dishes I’m most proud of, recipes I am most careful to teach the kids are those that turn food destined for the garbage bin into dinner: fried rice, Mac and cheese, quiche, vegetable curries,  vegetable stir frys.   I scrape a bit too.   Experiment with cocktails involving alcohol poured into jelly/jam jars with small amounts remaining.

 

Too many years as a starving college student, research assistant, med student, resident.

[Kerala]

Every. Last. Bit. Just how I grew up.

Although I'm not so open about scraping the bottle when I'm in company! 

[TicTac]

Just put it aside or back in the fridge for later use.

 

Case in point, when I made roasted poblano oil in my mortar and pestle , after scraping it out with a spatula (it's that damn good) I did not wash the mortar, but instead put it aside for the next day, to which I squeezed lemon juice into it for the start of a salad dressing.