Food waste Friday
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Mouldy cheese; one of our three food waste items this week
You might remember last week’s food waste was a bit shameful.
Well I have to say it’s not a whole lot better this week.
There was some cake which went mouldy in the tin, some cheese which turned furry in the ‘fridge and a box of apples I had lovingly prepared and stewed which we forgot about.
Sigh.
I really need to sort this out. Yes, the cat is still ill and we’ve had another busy week, but that’s no excuse to ignore everything else going on in the house.
So there’s only one thing for it. I need to be better prepared next week and I’m going to set myself a challenge.
A challenge where our food gets the most attention and care.
Watch this space!
How did you get on with food waste this week? Hopefully much better than me.
Kristen is still away on her holidays, but there are some beautiful photographs to see on her Frugal Girl site this week.
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I had a disaster with sausages yesterday. Bought some locally well-known sausages to support British Food Fortnight. I was so looking forward to having them with the kids for last night’s tea and cooked them in advance. Anyway I put them in the oven, but I was totally distracted and forgot to put the timer on.
I remembered an hour later, by which time they were pretty much burnt to a crisp. I had to go on rescue mission and left them soaking in with a couple of tins of baked beans just to soften them down.
My poor children. At least it worked. The kids ate them despite the odd complaint. (Phew!). 😀
I have found a yogurt pot that is paper and the top that is recycable plastic, the Co-Op own brand low fat fruit
I must admit ti having a couple of fairy cakes which had developed an outer coat.
They were in a different box to the newer ones and the box got moved ; it was only when I went to put the batch i made last night away that I found them.
I found a part used jar of paste with a fur coat in the fridge 🙁
It’s not something we normally use, but we won it a summer tombola and I used some of it to disguise some tablets that our pooch had, then put it back in the fridge ! At least I rescued the jar and top, so I don’t feel totally bad about it.
The only waste I had, was 5 apples from our tree that Rew used for bowling. I did not know that he grabbed them from the basket until they were quite battered, by the time he was done they were not even fit to feed to the horses, so into the compost bin they went.
This is something we need to look at as well. We do relatively well, we have a green cone in the garden and a thriving compost heap. But I think that means I tend to think we don’t have any food waste at all. Whereas I ought to be able to cut down the amount that goes into these two places.
Slightly difficult at the moment as the kids are 6.5, 3.25 and 13 months and all having growth spurts at different times. So one day xxxx amount of pasta is fine, other days it isn’t enough and still other times it is far too much.
I guess I ought to copy my grandmother and get a stew/soup pot and just chuck it all in there.
Hi Mrs Green,
After the success with ox-liver today I investigated tripe cooking. With so much negative comment, including a family member’s experience long ago, it was essential to follow a sound recipe to ensure a good outcome.
As with ox-liver I planned a tomato casserole with fried onions, grilled bacon pieces and Sweet Basil for luck. The tripe required 5 hours boiling in water, then frying in butter before placing in the casserole base. After 1 hour oven cooking the tripe dish was ready.
The texture was the biggest challenge since it was unlike meat, with its unusual smooth, slippery feel. When mixed with tomato, bacon or onion piece it was easy to chew and swallow. It certainly is a reasonable dish and I am sure others would find it acceptable.
John, we enjoy tripe here muchly! We eat it as a stew, with some carrots and tomato and herbs added.
I know some people can’t stand it, but for me it’s a superb dish – most of the off-putting factor is the smell while cooking from fresh. This is not a factor if you eat it in a restaurant or buy pre-prepared (which my Dad did last year or so, in a styrofoam container, so maybe this is a good reminder to try to get some fresh, to stop him from doing so!). So I guess good ventilation is essential. Or just indeed closing doors and letting it cook.
Can you post a link to the exact recipes used?
We usually eat liver just sauteed with onions (onions get sauteed first) or in a sauce.
Hi Layla,
There are many Google based recipes to choose from. On today’s choices the link was missing. I picked a very basic one which involved scrubbing the surface, in warm water, to remove impurities, like soaking liver in milk. Boiling in water for 4-5 hours. There is a smell but this disappears later in the cooking. Some articles exaggerate the smell possibly to put people off but it is probably just like boiling bones for soup. After that cutting into strips or squares and frying in butter. Prepare a casserole with the other items.
The test is to see how the stomach reacted to a new experience. A day later, there is no reaction so I will do the same next weekend. The recipe will not change until I am more used to it.
@Almost Mrs Average: Oh no; how disappointing; I hope they were edible and enjoyed once salvaged. I hate that sort of thing 🙁
@sandy: Hi Sandy; what brilliant news – thank you for sharing your find. I’ll check it out on Wednesday when I pop in 😉
@maisie dalziel: Ack! The issue of the roving box – we’ve had that too. I like see thru containers for that very reason.
@Poppy: Ugh, furry paste. At least you salvaged what you could – it seems to have been a week for food waste this week!
@Alea: 😀 I’m loving that image I was asked by Little Miss Green if I wanted to play ten pin bowling with a cooking apple earlier – I declined 😉
@LJayne: I hear you on that one – feeding just one child who eats like a horse one day and a sparrow the next is difficult enough. At least you have a healthy way to get rid of your food waste though, so that’s great.
@John Costigane: 5 HOURS boiling! Oh my. Well at least you had an edible meal from it – I think you did really well to investigate it and try it out.
@LJayne: hi – i always have that thoought too – most weeks it is only bits cut of the veg – but it is a consoling thought on the bad weeks when the bananas have gone black or the tomatoes furry – that next years beans will thrive in such beautiful compost.
@ross: Compost *is* a good way to use up all that food waste – at least, as you say, it becomes useful for next year’s crops. It’s ok to chuck bananas in the freezer if you think you can’t use them in time and then add them to smoothies 🙂
@Mrs Green:
yes i have done that – trouble is lack of room for everything in freezer so i have turned to drying the stuff that dries well like bannas and other tropical fruit and keeping freezer for stuff like peas and beans that are okay. love my dryer- onions – tomatoes -fruit – am putting down the tropics for a sunny winter at the moment – only trouble is mango leather is so moreish most gets eaten before the chill winds even stir!!
ah me i like food just too much
@ross: I’m a fan of our dryer too and DD adores dried bananas. I’m going to have a go at mango this week as dried mango is quite expensive to buy …
@Mrs Green:
be careful be very vey careful – it is so good to eat – had a nice winter supple dried and ready – been poorly last week – needed comfort!! not meals not food as such and lo and behold am at least a quarter through my winter supply and its not even winter yet!! – you have been warned – expensive can be good doesnt tend to get nibbled away so easily!!
from last post – me feeling poorly – from lack of get up and go i suggested omelette and baked beans the first night then found i could not eat a mouthful of it – this after a day and a half of not eating -(infected sinus) so stuck it in the fridge – so my slightly odd use of leftovers was to reheat my omlette and beans two days later and have for lunch – it was okay – not the light fluffy conconcetion it started off as but okay
@ross: Hope you are feeling better now, Ross. Reheated omelette really is brave!