Page 3 of 3
9. Embrace blemishes. Mike Berners-Lee said it in How Bad are Bananas: The Carbon Footprint of Everything and the aunties say it, too: Buy and use that misshapen apple, that orange with a dark thingie on the skin. The "ugly" orphans of the food world are what get tossed. And, for heaven's sake, once you bring them home and find a spot on them, don't chuck them. Take a nano-second and cut out the blemish with a knife.
10. Go for over-ripe. In the spirit of No. 9, don't be afraid to buy those over-ripe tomatoes or bananas. Ripe produce that would otherwise get dumped can make the tastiest sauces and desserts. Bananas for banana bread; tomatoes for a fresh marguerite sauce; pears poached in wine.
11. Get a spatula. Use it. Unless you have a dog that licks up every molecule from your dirty dishes, you'd be amazed at how much of that delicious stuff you just made gets rinsed down the drain. Especially recommended for capturing renegade chocolate sauce.
Glenda Bartosh is an award-winning journalist who respects her food.
December 8, 2013, 3:00 PM
'The Husband' wins Borsos Canadian Feature prize, Oscar nominated 'The Crash Reel' wins two prizes More...
December 8, 2013, 1:30 PM
One Metro Vancouver hunter pays big for shooting a deer in a farmer’s field More...
December 8, 2013, 7:30 AM
Eager riders brave -20C to ride new chair More...