Tasty Tips

If you’re like me, you can never get enough tips on how to make food last longer. The excellent Love Food, Hate Waste (LFHW) site has a whole bunch of helpful hints, from food prep to storage.

I make periodic visits to LFHW, as the British site constantly receives user-submitted tips. My favorites are the ones that provide ideas for using food that’s a bit old. For example, briefly wetting a day-old loaf of bread before popping it in the oven to make it taste fresh. (That’s better than some other uses for day-old bread.)

photo by seaworthy, via Creative CommonsSure, some of the ideas are a tad Brit-specific (Leftover mincemeat, anyone?). But even in such cases, you can usually apply the idea to foods you often eat.

While not everyone has the time or inclination to turn subprime food into something more appealing than subprime mortgages, we can all benefit from the site’s tips on how best to store food. Check the “Keep Your Cool” tab for fridge storage suggestions.

As a reminder, you can peruse reader advice in my site’s Tips tab. And don’t be bashful–leave your own ideas there, too!

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4 Comments

  1. Posted October 8, 2008 at 11:43 am | Permalink

    Ooh . . . I’m loving this website. I finally have a way to use up that leftover mincemeat.

    -Katy Wolk-Stanley
    “Use it up, wear it out, make it do or do without.”

    http://thenonconsumeradvocate.wordpress.com

  2. Laura
    Posted October 8, 2008 at 6:30 pm | Permalink

    You do know that mince meat is just the name we use for ground beef, don’t you?

  3. Emily
    Posted October 9, 2008 at 8:11 am | Permalink

    I think mincemeat is different from minced meat, which may be the same as ground beef. I think mincemeat is not just beef (could be other meat) and has other stuff mixed into it (stuff that Americans probably wouldn’t typically add to their ground beef). But surely someone else is more informed…

  4. dee dee
    Posted October 9, 2008 at 10:20 am | Permalink

    Sometimes my kitchen gets overloaded with leafy greens like kale and swiss chard from my CSA. After a few days they get wilted and limp. Rather than tossing them into the compost, I cut the stems a bit and place the whole bunch in a vase of water. The leaves perk up pretty quickly making them much more appetizing. If I’m ambitious enough, I’ll chop some up, blanche and freeze a quart bag or 2 for use later. I chop the stems and blanche them too, but freeze separately.

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