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  9. Aaaaalrighty then….
    I've got ground beef, pickled carrot, "wok" veg mix, a bunch of point-capsicums, a baguette, 4 boiled beets, strawberries, kiwi, mandarins and some "fresh" orange juice.

    And an allergy to alliums & rennet
    Sensitivity to dairy and curing salts

    Good luck with that lads 🤣

  11. QUESTION:
    If the outside of the scallions is getting slimy and mushy, is it still safe to add to the stock pot?
    What about mushy celery, onions or carrots?
    When should you just throw old veggies in the bin??
    **I don't like to waste but I also want to err on the side of safety.

  12. This format on this show is why my spice, sauce and condiment collections have exploded, I'm also starting an indoor herb garden. Much thanks to Ben, I have explored the flavor profiles and techniques of other cuisines. It's so much easier to use up your leftovers when you have the broader base of knowledge and experience to draw from.

    I'm still at the point where I would have used those spring onions for scallion pancakes or added them to a batter for hush puppies, cornbread or foccaccia, which are all great vehicles to transport the variety of mélanges from other ingredients. To Barry's disappointment, many of my leftovers may end up in a quiche. Or a savory hand pie.

  15. This was a great video to watch as I chop up 4 bags of reduced veg! Maybe a reduced item challenge would be an idea? I always end up impulsively buying veg or fruit reduced but never know what to do with it all before it goes bad.

  21. eating regular button mushrooms raw is fine but a lot of species of mushrooms have to be cooked i.e. morels. you can eat enoki mushrooms raw but in the past few years here in the US there have been quite a few outbreaks of food borne illness that were linked back to under cooked or raw enoki mushrooms. could be improper handling by the chef or the mushroom grower. better to be safe than sorry.

  24. this would be the absolute best end of the week series to keep up, cause im sure yall have loads of left overs every week and would help yall, and is so nice to watch cause so many tips in a nice format

  30. Absolutely love this format, ginna be stealing so many ideas from this one! Somehow never even though of boiking Potatoes IN broth and then using them seperately, and getting left with usable broth as well

  31. Love this series! I usually have a third of a bag/handful/half portions of various veggies (green beans, bok choy, asparagus, pepper, mushrooms) and keep fresh frozen udon noodles, so I do an everything veggie stir fry.
    I always get stumped with leftover "specialty" ingredients that I didn't grow up with.They're usually shelf-stable but like everything do go off eventually. So seeing how to use Japanese curry cubes, harissa paste, preserved lemons, sumac, etc, would be useful for this series!

  35. I make what I call garbage soup pretty much once every 2 months or so. Any ends of or tired vegetables goes into my soup bag in the freezer. That’s also where I stick chicken bones, the bones after making ribs, parmesan rinds, or whatever. When the bag is full, it goes into a pot of water with some supplementary carrots and onions (which I always have in the house and sometimes should use up even if they’re not scraps), bay leaves and peppercorns. Stock veggies get scrapped after boiling for a few hours, chicken meat gets picked off the bones, and then the soup is bulked up with ”anything I have in the cupboards”. It can be a tin of beans, it can be pearl couscous, it can be a rotisserie chicken that i picked up on offer (though that would go in with the stock veggies to add to the broth. Sometimes ok, sometimes excellent, always edible and always thankful to then have in portion blocks in the freezer to bring to work when I forgot to make a nice lunchbox.

  39. Spring onions are my absolute favourite. I always have a big bunch in my fridge and use them how most people would use an onion. yes they do turn wilty in about a week so I would just thrown them into soups or roasts. Side note, roasted spring onions are delicious and adds so much flavour when roasted with some kind of meat. I follow my grandmother’s recipe of chicken wings marinated in soy sauce, Worcestershire sauce, brandy. Baked with spring onions, butter and honey glaze at the end. You would never forget the taste once you’ve tried them.

  42. my leftover. I had to bin a few unfortunately. fennel greens and stalks, pickled fennel an onion, half a lemon, 1.5 liter of milk, 45 grams of Italian cheese, 300 gram of Gouda style cheese( substitute a reasonable cheddar) . Two oranges. 200 gram tomatoes. Halve a tin of liver paste, 4 slices of stale bread. I packed the easy usable bits in a portable fridge to my father in law and binned the rest before going on a few days for work in Amsterdam. I do have frozen spinach, puff pastry, ginger to hamburger patties in the freezer. Half a tin of frozen condensed milk and two sticks of balkenbrij (black pudding like). My store cupboard is fully stocked. I would like to get rid of a pack of gifted Knorr paella mix and a few ideas for tins of sardines and hering. For fun 25g gram of macaroni and 3 lasagne leaves. 3tubs of spicy Conimex curry paste mixes, red and green. There are also 3 bananas in the freezer in a sistema box.

  43. This needs to become a series, I love them every time!
    What I usually have left over isn't fresh veg but actually the rest of a bag of pasta/grain, tub of curry paste or something else I needed a small amount of but bought in a big pack. Maybe a video like a million ways to use up your leftover gochugang in everyday cooking etc.

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