Tagged With peels

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Video: If you're a reader of Eating Trash With Claire the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious - you should get excited, because it's now a video series. First up, I show you how to make a delicious, flavour-packed stock out of scraps, shells, and other "trash" that is actually treasure. Enjoy!

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I remember the first time I bit into a cherry tomato. I was at a Sizzler. I was seven. A boy was present. I was talking a lot, as I am wont to do, when I casually popped the mini 'mato in my mouth. My teeth pierced the skin, it exploded with much force, and seeds and tomato gel sprayed forth. I was so embarrassed that I quit talking.

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Garlic skins have always been my least favourite part of peeling garlic. They either stick to my fingers, or float about the kitchen, carried by slight breezes before making their home on random appliances. But I resent them no more, my dears, because it turns out they make a kick-arse broth.

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I've never been a huge fan of peels, crusts, or any hardened, outer portions of various foods. Though I rarely take the time to do it, I prefer my apples peeled, and I still remove the crusts from my sandwiches if I'm feeling slightly juvenile. As a result, I tend to shy away from recipes that advocate the straight-up chomping of peels and the like.

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Vegetable peels, coffee grounds, corn cobs, dryer lint -- they're all waste for sure, but there's treasure in that trash. You could compost them, that's obvious, but let's talk about some more clever ways to reuse those kitchen scraps before they make it to the bin.