Comments on: Catering comes a knockin’ http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/ a look at how America squanders nearly half of its food Wed, 08 Feb 2012 20:08:15 +0000 hourly 1 By: gary oppenheimer http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-147524 gary oppenheimer Tue, 19 May 2009 02:20:05 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-147524 Jon: Not sure if your meal included any yogurt or not, but if it did, and you want to repurpose it after it is part it's prime (i.e. no longer safe to eat)...... You can create the illusion old age on a brick or stone wall by painting it with old yogurt. Within a very few weeks, the mold etc. growing on it will make the wall look as though it is VERY VERY old. It is an old landscapers trick. Take Care, Gary Jon:

Not sure if your meal included any yogurt or not, but if it did, and you want to repurpose it after it is part it’s prime (i.e. no longer safe to eat)……

You can create the illusion old age on a brick or stone wall by painting it with old yogurt.

Within a very few weeks, the mold etc. growing on it will make the wall look as though it is VERY VERY old.

It is an old landscapers trick.

Take Care,

Gary

]]> By: Patti http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-147197 Patti Mon, 18 May 2009 17:18:28 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-147197 This might be utterly crazy, but I wonder if it would make a good ice cream? Sometimes sweet and savory go together really well. Sometimes not. :P This might be utterly crazy, but I wonder if it would make a good ice cream? Sometimes sweet and savory go together really well. Sometimes not. :P

]]> By: Diane http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-141832 Diane Mon, 11 May 2009 22:17:22 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-141832 From previous catered events, I have put together individual meals in small aluminum take out boxes. Depending on whats left, I have tried to include an entre, starch and veg. rounded up some friends and headed downtown toronto and given it to homeless people on the street From previous catered events, I have put together individual meals in small aluminum take out boxes. Depending on whats left, I have tried to include an entre, starch and veg. rounded up some friends and headed downtown toronto and given it to homeless people on the street

]]> By: Taste T.O. - Food & Drink In Toronto » Food For Thought - Thursday, April 30th http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-132264 Taste T.O. - Food & Drink In Toronto » Food For Thought - Thursday, April 30th Fri, 01 May 2009 00:34:29 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-132264 [...] What to do with food left over from catered events. [...] [...] What to do with food left over from catered events. [...]

]]> By: Brenda http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-132136 Brenda Thu, 30 Apr 2009 19:48:32 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-132136 Toss with hot pasta. Thin as needed. Most soft cheese spreads work for this. Toss with hot pasta. Thin as needed. Most soft cheese spreads work for this.

]]> By: Melissa http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-130997 Melissa Wed, 29 Apr 2009 02:18:20 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-130997 Actually, at least around me, the shelters/soup kitchens will accept things like this. They probably shouldn't but times are tough. I even bring food over after I've had a party and did my own cooking (like after Thanksgiving). Actually, at least around me, the shelters/soup kitchens will accept things like this. They probably shouldn’t but times are tough. I even bring food over after I’ve had a party and did my own cooking (like after Thanksgiving).

]]> By: dee dee http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-130423 dee dee Tue, 28 Apr 2009 04:40:34 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-130423 If you still have some left, you can make yummy new hors d'oeuvres. Defrost a sheet of puff pastry, unfold it and roll it out a little on a floured board. Cut squares with a sharp knife, put a bit of the pimeneto cheese on half of each square. Fold the square over and pinch to edges to seal. Then pop them in the oven to bake according to the directions on the puff pastry box. A caterer taught me this easy and very delicious trick many years ago. You could freeze the hors d'oeuvres after they've cooled, then pull a few out of the freezer when you have friends over or if you're looking for a tasty snack to have with a glass of wine. If you still have some left, you can make yummy new hors d’oeuvres. Defrost a sheet of puff pastry, unfold it and roll it out a little on a floured board. Cut squares with a sharp knife, put a bit of the pimeneto cheese on half of each square. Fold the square over and pinch to edges to seal. Then pop them in the oven to bake according to the directions on the puff pastry box.
A caterer taught me this easy and very delicious trick many years ago. You could freeze the hors d’oeuvres after they’ve cooled, then pull a few out of the freezer when you have friends over or if you’re looking for a tasty snack to have with a glass of wine.

]]> By: Beatrice http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-130413 Beatrice Tue, 28 Apr 2009 03:16:26 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-130413 I wonder if you could bake it into corn muffins? I was just admiring some muffins made with cream cheese at <a href="http://www.eatmedelicious.com/2009/04/orange-cream-cheese-muffins-with-pepita.html" rel="nofollow">Eat Me, Delicious</a>. I wonder if you could bake it into corn muffins? I was just admiring some muffins made with cream cheese at Eat Me, Delicious.

]]> By: Jonathan http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-130340 Jonathan Mon, 27 Apr 2009 17:09:58 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-130340 For those of you not on Twitter, I asked around on there and specifically asked Matt Jennings (@CheeseMatt), a <a rel="nofollow" target="_blank" href="http://www.farmsteadinc.com/" rel="nofollow">Providence-based restaurateur and cheesemonger</a>: Here was his response: "Melt into a cup of cream & season with fresh herbs for nice sauce over spring asparagus? Stir into a mornay for mac n' cheese?" I'm psyched about the last idea and am off to figure out what mornay is... For those of you not on Twitter, I asked around on there and specifically asked Matt Jennings (@CheeseMatt), a Providence-based restaurateur and cheesemonger: Here was his response:

“Melt into a cup of cream & season with fresh herbs for nice sauce over spring asparagus? Stir into a mornay for mac n’ cheese?”

I’m psyched about the last idea and am off to figure out what mornay is…

]]> By: Jonathan http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/comment-page-1/#comment-130338 Jonathan Mon, 27 Apr 2009 17:02:36 +0000 http://www.wastedfood.com/2009/04/27/catering-comes-a-knockin/#comment-130338 Thanks for the ideas, thus far, and please feel free to send more. I've been eating waaay too many pimiento spread sandwiches and I'm not wild about cream of tomato soup (sorry!). I'm leaning towards the melting it into a cheese sauce idea, but freezing is always a good idea (as long as you're not prone to forgetting things in your freezer. Next time I'll add something for scale, but that's a full-on dinner plate. And I just talked to my neighbor on the other side of the party host, and he informed me that he received the other half of the pimiento loaf. Seems like a little goes a long way! Thanks for the ideas, thus far, and please feel free to send more. I’ve been eating waaay too many pimiento spread sandwiches and I’m not wild about cream of tomato soup (sorry!).

I’m leaning towards the melting it into a cheese sauce idea, but freezing is always a good idea (as long as you’re not prone to forgetting things in your freezer.

Next time I’ll add something for scale, but that’s a full-on dinner plate. And I just talked to my neighbor on the other side of the party host, and he informed me that he received the other half of the pimiento loaf. Seems like a little goes a long way!

]]>