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@trashfoodblog
Leg of Lamb
Stuffed peppers and roast lamb leg
I havenāt been dumpstering since the start of covid, but my friend saved this nice lamb leg for a year in his freezer. I rubbed it with mustard and herbs and roasted it and made some peppers stuffed with cheese and rice to go with it.
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Seitan Stir Fry
This week I found a couple of unexpected items: some āchicken styleā seitan chunks packaged in a tofu-style container, a bottle of cooking sake, baby broccoli, and a couple of nice bell peppers. With some other ingredients (carrots, onion, garlic, ginger, soy sauce, hoisin sauce, lime juice, a little leftover pineapple juice) I was able to put together a stir fry.
That night we also found aā¦
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Cast Iron Skillet & Pork Loin
Cast Iron Skillet & PorkĀ Loin
On the way home from work Tuesday I found an enormous 15 inch cast iron skillet out on the curb. I carried it about a mile home, stripped and reseasoned it with olive oil.
Today I used it to cook a pork loin (seared on the stove, then 400Ā°F for 35 min) with little potatoes, Brussels sprouts, onion and garlic, a little fennel, salt and pepper, and a homemade BBQ sauce a friend gave me earlierā¦
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Walnut Milk
Walnuts are something I find quite regularly, but rarely eat. Since my dumpstering partner is allergic and I canāt stand the thought of leaving an expensive bag of nuts in the trash, I take them and they just pile up. It recently occurred to me: why not make nut milk? After all milk is relatively uncommon. And it turns out nut milk is simple to make.
First you have to soak the nuts, overnight upā¦
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I havenāt posted in a while, mostly because making the haul posts at 3 in the morning didnāt seem worth the effort. But somebody asked me about the blog when I mentioned all the butter I found this week so Iām going to talk about the scallops I just cooked.
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I thawed them in ice water with salt and lemon juice after reading some stuff about dry and wet scallops and being pretty sure these are wet scallops because theyāre pretty white. While preparing the scallops I roasted some broccoli and potatoes with shallots with olive oil, salt and pepper.
Once thawed I dried the scallops on some paper towels for about ten minutes and salted and peppered them. I just found a large jar of peppercorns the day before that somebody left on the sidewalk.
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I seared the scallops in butter and oil with minced garlic (not hot enough, should have waited to flip to put the butter in, could have gotten a better sear, still good) for two minutes per side.
Served with lemon wedges and the roast vegetables.
Garlic Lemon Scallops I haven't posted in a while, mostly because making the haul posts at 3 in the morning didn't seem worth the effort.
April 29, 2019
Itās been a couple weeks and Iāve been gradually making my way through the stuff in my freezer, getting more confident that weāre pretty much always going to be able to find what we need when we need it, so I was ok with not taking everything I wanted. But I still wound up with a lot of stuff. Tonight was a really good night for milk. We found two half gallons of whole milk (one whole gallon thatā¦
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Smoked Ricotta Caramelized Garlic Tart
Smoked Ricotta Caramelized GarlicĀ Tart
After spending a night testing food concepts for a collaborative project a friend gave me two boxes of puff pastry, leftover from an abandoned experiment in sausage pies. There was one recipe I had in mind in particular to use the puff pastry for; Yotam Ottolenghiās caramelized garlic tart. Itās sort of a savory cheesecake studded with whole cloves of garlic. The basic recipe I used is slightlyā¦
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Happy Easter!
I used regular food coloring to dye my eggs, but there are a number of ways food scraps can be used for dye. Turmeric, beets, onion skins, and red cabbage are fairly well-known. Avocado skins and pits can also make a nice pink.
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Cod Chowder
Probably months ago I found a pound of cod pieces. After making the obligatory codpiece joke I put them in my freezer until I had enough milk or cream to make chowder, something Iād do occasionally when I used to pay for the same bags of fish chunks. This is one of those things Iād expect to be disgusted by if I didnāt know any better; itās boiled fish in milk and cream. But itās good; the creamā¦
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Bean Burritos
After finding some good avocados this Monday as well as tortillas and salsa, I decided to make some burritos. I took a couple of cans of pinto beans down from my pantry to make refried beans.
On medium low heat, I combined some vegetable oil,* a chopped strip of black forest bacon, a clove of garlic, half an onion, and about a teaspoon each of cumin and cayenne pepper.* Once the onions startedā¦
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Sinh To Bo: Vietnamese Avocado Milkshake
Sinh To Bo: Vietnamese AvocadoĀ Milkshake
I first had a Vietnamese avocado shake at Loving Hut, a vegan restaurant chain run by an organization thatās difficult to describe as anything other than a cult, founded by Supreme Master Ching Hai. Her TV channel is broadcast throughout the restaurant, showing world news, promotion of veganism, and promotion of Ching Haiās latest album. The atmosphere is pretty strange. The food is great. Theirā¦
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April 15, 2019 We skipped dumpster diving last week because there was so much left over from the week before, and my freezer was still pretty full, but we were both running low on fresh food so we went out and found a great deal of desserts, vegetables, cheese, and some meat.
Sauerkraut
With most of the second cabbage, I made sauerkraut. All you need to make basic sauerkraut is cabbage and salt. The process is similar to how kimchi is made, but much simpler.
First I removed a few whole outer leaves from the cabbage and set them aside, and sliced the rest. I added a few tablespoons of salt* to the sliced cabbage, massaging it in. I was told not to use iodized salt, but I didā¦
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Kimchi
A few weeks ago we found a whole dumpster full of cabbage, and I took a couple heads so I could use one to make kimchi. A friend had recently made his own kimchi and sent me the recipe he used, for which I had pretty much none of the ingredients, so I used the closest things I did have.
To begin with, I was using a green cabbage, not a Napa cabbage. Because of this, I cut it into eight wedgesā¦
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Potato and Gouda Pierogies
Potato and GoudaĀ Pierogies
For these pierogies, I used a recipe from Taste of Home, and used a nice piece of Gouda in place of the cheddar. It made about four dozen pierogies.
For the filling, I started by boiling a pound of little yellow potatoes, then used a stick blender to mix them with a stick of butter*, half a cup of sour cream, half a cup of shredded aged Gouda, 1/4 cup of milk, some salt and pepper, then put itā¦
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Cherry Nut Bars
Iāve been collecting dried fruit and nuts for months and not eating much of them. I had been considering making a big tub of trail mix, but itās more convenient to eat trail mix when made into bars. I roughly followed these instructionsfor making your own Kind Bar style fruit and nut bars, which can be made with a wide variety of ingredients. I used rolled oats in mine instead of puffed rice andā¦
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Chocolate Blood Orange Japanese Cheesecake
Chocolate Blood Orange JapaneseĀ Cheesecake
Japanese-style cheesecake, also called ācotton cheesecakeā is sort of a cross between a traditional cheesecake and an angel food cake (or more accurately, a castella cake). The bulk of the cake is meringue, and this gives the cake its signature jiggle. I first heard of this cake from a Facebook ad for Keki Modern Cakes, and almost immediately ran out to get one. Kekiās creme-wich cake is cutā¦
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