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6

Brown lettuce may or may not be harmful to you, it depends on how far gone it is. We get a lot of questions on this forum asking about how to use ingredients which may be past their prime, and the advice is almost always not to try - mixing bad ingredients with good ingredients is almost always going to ruin your good ingredients and waste time and money. ...


5

The Nordic Food Lab, founded by René Redzepi, has experimented with blood as egg substitute, full blog entry including recipes here. Apparently texture-wise the substitution can be possible, but the typical bloody aftertaste is hard to mask, which might have to do with the physiological way the metallic taste is perceived. It seems especially women tend to ...


4

I always save all my scraps to make stock. I'm not sure what you would do with lamb stock, but it would probably make a good sauce to use on lamb. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). I just throw all the scraps into a slow cooker with celery, carrot, and onion ...


2

Apparently the claims aren't fake (see Stephie's answer) but the photo sure is. The photo is of blood orange sorbet, from this blog: (I'm assuming the blog is the original source; I can't find any other instances of the picture online, and they have a lot of other photos of the same thing along with it.) The photo definitely looks like sorbet and not ...


2

I like to freeze whole egg yolks then plop them into hot Asian soups or use as a garnish. They have an amazing mouth-feel this way. They're also good with butter spread on toast.


2

I recently made vegetable broth and used the leftovers as the base for a creamy potato soup: I threw out onion skins and bay leaves, but kept the rest and added an equal weight of potatoes, water to cover, boiled and seasoned it, blended, and simmered with cream. Simple, efficient.


2

You could use these as an aid to shop bought cake mixes, I sometimes use a commercial pound / sponge cake mix. And then make a homemade icing, you could add the powdered sachet to the icing sugar before mixing, you might have to experiment with the amount for flavour. You could also try adding to the dry cake mix before adding the wet ingredients. In my ...


2

I make a bisque. I scrape the corn from the cob and puree the vegis, add some whipping cream, and salt to taste after reducing your stock. It is the best part of the meal. If there are a lot of potatoes left I will use some in the bisque and then make some potato cakes to serve with the bisque.


2

I just took my cool beet juice, threw it in the vitamix with some ice and a blood orange and a dash of stevia..... Yuuuuuuuuummmmmmmm! Wowie!


1

My first reaction was to think that grapefruit seeds have cyanide, don't they? Nope, that's apples, apricots and peaches. I did find an application you might find interesting: Grapefruit Seed Extract Self-made pure GSE processed without solvents is prepared by grinding the grapefruit seed and juiceless pulp, then mixing with glycerin. A few sites ...


1

I can't really answer the question on what to do with the egg whites but the question how long the egg whites are good: two to four days. Hmm, what about macaroons?


1

I have a slow baked fish recipe that will be just perfect for you. I found it about 30 years ago in the New York Times Magazine. Cut the lettuce into julienne strips.Rinse it, shake but leave it wet. Place a bed of the lettuce it in a baking pan with sliced aromatics such as onion, shallot or garlic . Sprinkle the lettuce lightly with water or white ...


1

Cilantro (or as the rest of the world calls it, coriander) is one of the most ridiculously applicable cooking herbs I have had the privilege of using. That said, you are correct - when dried, it's application becomes far more limited (to a far greater extent than most other herbs and spices). I have successfully used dried coriander in english stews, ...


1

I've been asking my friends a similar question all week. The most interesting answer was by a friend whose mom used to parboil it and add it to stir fry with shrimp. Perhaps add a bit of ginger and honey.


1

Yep, they are edible and I am eating them right now. They are roasted untill they turn black charcoal colored and then peeled. The kernel smells a bit like coffee bean. They are very hard to bite, so they must be kept in the mouth for some time mixing with saliva and eaten slowly. It helps people who have a habit of constant nibbling, so they can engage ...


1

We use leftover beet water in protein shake along with other veggies..too many nutrients to throw down the drain.


1

You must make borscht. See for example here; you don't have to have meat in the recipe.


1

If you add a little Sodium chloride, and somewhat less Potassium chloride you've converted your drink mixes into a Gatorade like sports drink. Recipes are all over the web.


1

With a little planning you can add it to most brownie mixes with great results. You might have to add an extra egg and some milk to the mixture and bake it a little longer, but that's a heck of a lot easier than trying to make something from scratch. I made some brownies with about two or three cups of crumbs, took them to work the next day and everybody ...



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