#madspild

[anotherwomenstreasure]

Dumpster diving in nyc, how to: the stores dump their trash on the curb in the evenings, everybody is free to look through it and if you're lucky they even use clear plastic bags, so no opening required.

[opskriftopskriftopskrift]

Croissant Brittle Recipe on Food52

This scrappy idea hails from Sea Wolf bakery in Seattle. There, they take day-old croissants and turn them into magic. Co-owners Jesse and Kit Schumann kindly told me about their method, which inspired my own development here. You can use any type of croissant—from a bakery or the supermarket, fresh or stale. Best served with coffee.

4 croissants

1/2 cup half-and-half

3/4 cup granulated sugar, plus more for sprinkling

1 teaspoon kosher salt

Directions

Heat the oven to 300°F. Line 2 sheet pans with parchment or silicone mats.

Using a serrated knife, slice the croissants—horizontally, as if you were making a sandwich—into thin slices (figure 1/4- to 1/2-thick). Depending on the croissant, you should be able to get about 3 pieces out of each.

Heat the half and half on the stove over low heat until very warm. Turn off the heat and add the sugar and salt. Stir until the sugar has totally dissolved. Pour into a shallow bowl.

Using your hands, dip one croissant piece in the syrup and flip over to completely coat. Gently squiiiiiish the soaked piece between your fingers to squeeze out some excess. (It should still be soaked, just not dripping.) Transfer to a lined sheet pan.

One sheet pan will be for bigish pieces (roughly 5 x 3 inches). The other will be for smallish pieces (roughly 3 x 2 inches). These cook for different amounts of time, so dividing them will come in handy soon!

Repeat with the remaining croissant pieces, spreading them out on the sheet pans evenly. Sprinkle each croissant piece with a little sugar.

Bake for about 45 minutes, rotating the sheet pans halfway through: top to bottom, front to back. At the 45-minute mark, check in with the brittle. The smallish pieces are probably done—remove that sheet pan from the oven. The bigish pieces probably need another 5 to 10 minutes. The brittle is done when it is deeply browned, with the outside the color of dark caramel and the inside, honey. It shouldn’t be crispy to the touch, but fairly firm, with very little give. (Just be quick and careful when touching, since the sugar is hot.) When the brittle cools, it should be completely crisp, with no give at all. If it has cooled for 10 to 15 minutes and still feels softish to the touch, just continue to bake for another 5 minutes, then check again.

Cool on the sheet pan until you can easily remove the brittle. The easiest way to do this is slowly peel the parchment away from the brittle, not the brittle away from the parchment. Transfer to a cooling rack to cool completely.

This keeps for well over a week in an airtight container—though we don’t expect you to have it around that long.

[doodfesign]

“Our double baked drømmekage croissant in all its glory. Filled with our house-made almond cream and a generous amount of coconut and brown sugar caramel, then topped with even more almond cream (!), lots of flaky coconut, and a dash of Icelandic salt” by Hart Bageri

[doodfesign]

Croissant crisp bread by Dominique Ansel

[julochka365]

7/5.2020 - tried the too good to go app for the first time today and the amazing organic garden shop månsson, near brande

[thomasberdal]

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Phew. Så er jeg ved at komme mig ovenpå årets Roskilde! Gennemtræt og småsyg efter en sjov, vild, emotionel og til tider ret kold festival. For en uge siden løb Stage Dining af stablen. Og med nervøse blikke mod himlen afviklede jeg sammen med Rub & Stub, Entrée og en masse fantastiske frivillige en picnic med seks retter, super øl fra Brøl og laber cider fra Æblerov. Læs lidt mere og se flere billeder hér: https://rf19.iwcff.dk #rubogstub #co2 #klima #madspild #stopspildafmad #fr19 #roskildefestival #iwcff #iwillcookforfood #socialdining #sociogastronomi @entreecph @rubogstub @franklyjuice @wholifoods @broel.nu aeblerov_cider @foedevarebanken @orangefeeling (her: Roskilde Festival) https://www.instagram.com/p/BzxNIEJhFNz/?igshid=p5f3hqfbafcq

[taenketangblog]

Kom til verden premiere kl 16,- smag klejner, hør fra Kaffe Fair hvordan du udgår madspild af de skønne julekryderierne og nyd værkerne fra de unge talenter ved Rap Akademiet og Filmværksted Gellerup: Der er noget for alle sanserne! https://www.facebook.com/events/143046313128100 Event is in Danish #seaarhus #madspild #foodfilmfestivaldk #foodfilm #visitaarhus #visitdenmark #filmselvskab

[rosegaardenmad]

Wefood!

Jamen jamen jamen, et sted at få billige varer og undgå madspild på en og samme tid! Det bliver da ikke meget bedre, gør det? WeFood er et nyt supermarked i København som videresælger de ting, der normalt ikke kan sælges i butikkerne på grund af forkert emballage eller at være lige over udløbsdatoen (selvom maden tydeligvis stadig holder!). Du kan skam også finde økologiske varer på hylderne, men udvalget skifter lidt fra dag til dag afhængig af hvad der kommer ind. Det er det første overskuds-supermarked i Norden! Det bliver ikke meget sejere! Noget andet der er fedt er www.skruvat.dk som jeg har nævnt før her på bloggen, for der finder du nemt ting til bilen så du ikke behøver købe ny hele tiden.