Every now and again, I go into Garbage Mode, find what’s opened, what’s left, what needs to be used up, and then throw together bits’n’pieces and make a pretty good meal of it.
Open a jar of tomato sauce (“pasta sauce”), and if you don’t use it up fairly soon, it’ll go moldy even in the fridge.
Anything fresh (fruits’n’veggies) has a limited shelf-life.
Coldcuts, I won’t touch turkey after the next day, ham maybe the day after. Both will get stinky and/or slimy. Cheese keeps pretty well, though.
Potatoes, onions, garlic, etc., will eventually “go bad”, but not too quickly, but you still wanna use ’em up before it happens.
It’s nice to take an inventory of should-use-up food and be able to MacGyver a good meal out of it.
All outta bread (saving the last for the birds), got plenty of meat in the freezer, but could use potatoes, onions, garlic, lemons, limes, and… that’s about it for now. :laughing:
Unno, never let it go that long. As long as it ain’t greenmoldy, should be okay.
Last time, got so-press-ot-to or however it’s spelled/pronounced. I got an easier time figuring out Khaddafy/Gaddafi/Quaddafi/whatever than that stuff.
That’s kinda salami-like, imagine it’d last a while, but yeah, didn’t last too long.
Don’t try that with chitterlings. Smells like pig intestines because well it’s pig intestines. Some love them some think they smell like pig intestines. I’ve eaten them but will never make my favorite list. But I also pumped septic tanks for a while. Sorta has an effect
What causes that—i’ve noticed the same thing whether it is pasta sauce or just plain tomato sauce. i use half a 8oz can of TS when i make Mexican rice and more times than not i can’t use the last half before it has turned.
Of course it’s cheap, only 50¢ a can, but i don’t like to waste food if i can help it—kinda like your Garbage Mode™thing.
Unno. Only guess might be its acidity vs other stuff, maybe mold prefers a low pH.
That’s why when I had that opened can of tomatoes, I had to use ’em up quick, so made that shukshaka or shakazulu or whatever it’s called.
Yeah, I just tossed out an unopened package of romaine. I thought the bags had little holes in ’em like potatoes, but nope, sealed. Brown soup at the bottom from pent-up water.
Mentioned that I had an unopened bag when I got 2 more, was eating salad salad salad ’til I was sick of it. Got my bowl, got some dressing, go for the bag, and ewwww. Nope.
Was late, had 2 small ’taters from the old bag that I wanted to “use up”.
Could boil ’em and just salt ’em afterwards, fry ’em and add a dollop of sour cream, etc., but figured a onion would go nicely, and it did.
Didn’t want the ’taters to be underdone inside, so did my garlic trick and added a little water to steam/boil ’em. The starch from the ’taters, the last hints of water as it boiled out, and the original butter, made a sort of light creamy buttery “sauce” that I wasn’t expecting, but was really good.
Whole bulb of garlic, of course, so no vampyres should be haranguing me for a while.
Mooshed ’em in one of these Amazon.com courtesy of vipon (7fitty, pretty nice).
Leftover italian bread, so put it to good use. Not dry, yet not too greasy, just toasted enough to get flaky without burning the bread or overbrowning the garlic. Same water + butter trick in a frying pan to cook it through first.
Peeled the individual cloves (really old and sprouty ones pretty much come off when you look at ’em, but these I had to scrape the skins off with my nails and then rinse repeatedly to make sure all the “strings” came off), then dumped ’em in the pan with butter and fried ’em a bit, then added water to make sure they were cooked through, then waited for all the water to boil out and the butter would “fizz” under medium heat, then once boiled out with just garlic/butter left behind, I scooped that onto the bread.
Probably a bit more tedious than necessary, but it worked.
Yeh, pretty much exactly like in the pix. Once they get finely chopped, they get flung to the inside-wall. Thought I’d have to scrape ’em down to chop leftover chunks, but nope. The space between blade-tip and wall probably determines the size of the chunks and makes sure they don’t end up pureed into moosh.
I’ve yet to find a good EVOO, not that I really tried all that hard. Too many are “colored” with olive taste, like non-EV. I usually end up using it just to fry potatoes and onions and the like.
