#116 – Leftovers and Scraps in a Frugal Ancestral Kitchen

Leftovers again? Oh good, I can’t wait! I love it when half the work is already done. In this episode we talked about leftovers as well as scraps and items that are often discarded in home kitchens. Let’s maximize those precious food dollars and make the meal stretch as far as possible! We went a little bit crazy sharing about all the ways we love using the trash items in our kitchen – including some of the actual trash. We asked our supporters in Discord for their ideas on using commonly wasted food items and oh boy they delivered! I could barely cram it all into this episode. Supporters of the podcast, check the downloads section of the podcast website. I dumped all my notes into a PDF and shared it there so you can hang it up inside your kitchen cupboard as reminders of how to frugally, efficiently and deliciously wring every penny out of that purchase! This episode got me hoping for some dry bread, a gallon of scrap whey, and a jar of bland egg whites! What could be more delicious!?

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The Fermentation Summit 2025 is a free, online gathering of top fermentation experts sharing their wisdom, recipes, and techniques—from sauerkraut and kimchi to miso, kefir, kombucha, and beyond. Whether you’re a curious beginner or a seasoned fermenter, this 3-day virtual summit offers practical, science-backed guidance and hands-on inspiration to help you master the microbial magic at home.

Name: Fermentation Summit 2025

Dates: October 21-23, 2025

Location: Online (Free Virtual Event)

Host: Holly Howe of MakeSauerkraut

https://ancestralkitchenpodcast.com/hollysummit

What we cover:

• The Fermentation Summit 2025
• Using the Bokashi for “useless” scraps and making compost tea
• How to use a wide range of kitchen scraps that we sometimes end up with an abundance of! Scraps include but are not limited to …
• Leftover and stale bread
• Egg whites
• Tibicos and Milk Kefir grains
• Leftover porridge
• Eggshells
• Extra milled flour
• Fruit scraps from fermenting
• Berry seeds
• Whey – LOADS and loads of ideas for WHEY! How to ever have enough whey to use all these ideas!?
• And SO much more! There will be nothing left for the chickens by the time you finish this episode!

Supporters – find the podcast notes as a download at www.ancestralkitchenpodcast.com/downloads

Resources:

Alison’s kvass

Bread Lasagna

The Nourishing Traditions Read-Along

Browse Our Bookshop

Nourishing Traditions for Children

A Cabin Full of Food

An Everlasting Meal

 

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Transcript:

Andrea:
Hello andrea hello allison how are you today i’m.

Alison:
Okay yeah i’m good i’m looking forward to this um podcast recording because i’ve seen the notes and man they are full how are you.

Andrea:
I am quite well i’m quite well i am uh looking forward to another sunny day it did rain overnight so everything’s kind of damp and and that’s good for the forest in terms of yeah you know crackling to get wetted down so should be a good day exactly.

Alison:
It’s been really dry here in the uk this summer so far like ridiculously dry so we’re having a week that has some rain in it which is um yeah much appreciated.

Andrea:
No that’s good yeah.

Alison:
Exactly have you had some breakfast this morning your end.

Andrea:
No i just ate a piece of cheese before we got started and and last night i had you know i thought, well, that’s the most boring thing ever. Not very interesting to say on the podcast. But then I thought, well, that’s, you know, sometimes that’s just reality. So, lest ye think we are always eating something fancy. We have been outside. I mean, I don’t even know how long we were outside yesterday, just working. And so, when I came inside, I was pretty tired. But also we were just eating a whole bunch of leftovers and I didn’t really feel like making anything that took any effort at all. So this is going to surprise you, but I had made a mix a couple of days ago. I had mashed up bananas.

Alison:
You got bananas. Wow.

Andrea:
I know. Yeah. The kids were really excited, but I got bananas and I kind of set them aside and told nobody to touch them because I wanted them to get kind of brown. And so they each got to eat one, but then we put the rest aside, and then everybody wanted banana bread. But then I mashed up some banana and some egg together, and then you can just fry it on a pan, like with coconut oil or butter or something, and make a pancake out of it. We used to eat these all the time when Jacob was little, and I kind of forgot about him. And sometimes we would mix in blueberries, which is pretty good. But, yeah, so I don’t know.

Alison:
How many eggs per banana, do you think?

Andrea:
Like two eggs per small banana, basically.

Alison:
Okay.

Andrea:
So it’s pretty eggy.

Alison:
I can imagine that’s a good food for GAPs, for SCD, for any of those kind of diets where you need to have things that are easy on the digestion.

Andrea:
That’s true. well it’s it’s easy because i can eat it and the baby likes it so i can just you know i made like three of them i just made a container and have it in the fridge and then i can.

Alison:
Just make.

Andrea:
Like two or three at a time and um eat it with the baby so it was pretty good.

Alison:
What did you eat simple um some leftovers a leftover chicken which yesterday we cooked we actually it wasn’t a carcass it was a whole chicken that we bought but we chopped off the legs and the breast ourselves and cook those at another time and then just put what was left.

Alison:
You know the main carcass bit in the um freezer but we’re not as efficient as a butcher is at chopping it so there’s actually a bit more meat on it than normal you know um then i put that yesterday in to um simmer for an hour and a half and then pulled the chicken off the bones and then had meat stock so yesterday we had that and then today we had the leftover chicken along with some spelt sourdough bread and um I had olive oil on my bread today and a salad because kind of full summer here in the UK we’ve got tomatoes in the garden which are red and delicious so delicious you know just going outside and taking a few off the vine and bringing them back in and putting them in your salad is just wonderful lettuce from the garden too and then there’s a lovely lady at the market here who is a kind of a market gardener who grows all of her own produce she brings and she doesn’t spray anything you know she’s not registered organic but she doesn’t use anything on her on her veg and we have some celery from her and some cucumber and some carrot which all went into the salad too so salad sourdough bread with olive oil on and leftover chicken was delicious that.

Andrea:
Sounds wonderful did you just drizzle the olive oil across it or what did you do with.

Alison:
Yeah across the bread and i put some apple cider vinegar from the market on my salad along with some olive oil oh.

Andrea:
That sounds really good oh.

Alison:
Yeah with the tomatoes it’s kind of tomatoes are juicy so that all goes in with the juice as well and i really like that you know You.

Andrea:
Can get such delicious fresh food at farmer’s markets and still nothing beats when it comes out of your.

Alison:
Yard. Oh, I know.

Andrea:
You just can’t pop it.

Alison:
Yeah, it’s just… Absolutely wonderful so yes um yeah.

Andrea:
So i have a question for you so you have been telling me about this summit you’re doing and i was wondering if you could talk about it a little bit maybe is it something that our listeners.

Alison:
Yeah interested.

Andrea:
Or could go to.

Alison:
Yeah i think it is i’m i’m not actually doing it i looked at my calendar and we’re just like i don’t think i can do this this year but i have it in my mind for next year it’s um something that um friend of the podcast holly how is organizing and she can be found online at makesauerkraut.com and she’s also written the book mouthwatering sauerkraut and kimchi she’s been in the fermenting game for a long time um has taught thousands of fermenters and she focuses quite heavily on vegetables um but kind of blends in the personal touch you know so it’s not just all about the the foods it’s about.

Alison:
Looking at the microbes and their wisdom and bringing that into our lives and she is doing a summit next month when this podcast will go out in september so her summit will be the st to the rd of october three days it’s online and it’s free and it’s a summit all about fermentation so she’s hosting many speakers I think there’s somewhere about speakers who will come and do little demos to show you you know their favorite kind of ferments so I think there’s going to be vegetable ferments there’s going to be drinks there’s going to be honeyed ferments there’s going to be pickles she’s got quite a lot of people who’ve written fermenting books who she’s got lined up and they’re all going all these talks are going to be put out online over the three days so.

Alison:
There’s going to be a huge range so whether you’re listening to this and you think oh I’d like to learn more and you’re you’re kind of a beginner or if you’ve been fermenting for ages there’ll be something within that range of you know or so speakers that will help move you.

Alison:
So I am really, I mean, we’ve been really happy to share this summit to the podcast listeners. And we will put the URL for it in the show notes. So if you’re on a computer at the moment, you can go to our show notes and you can click on that URL. And it will take you to the page where you can sign up to receive those talks in your inbox over those three days in October. If you are washing up or doing something and you’re not at a computer at the moment we’ve created a little link to try to stick in your head to help you remember on our own website so if you go to our website which is ancestral kitchen podcast.com and you type in forward slash holly h-o-l-l-y summit or one word after the forward slash holly summit that will take you to that page where you can sign up for holly’s amazing fermentation summit i’ve never seen a summit just on fermentation so i’m excited to see how this goes down this year and to share it with everyone who’s listening.

Andrea:
How much are the tickets free it’s free oh my gosh well that’s yeah that’s awesome holy cow um okay i just pull i’m looking at the list that you wrote down of the the highlights at the summit and i literally reached across i did not bring it over because i don’t want to make it affect the recording but i reached across and i was like put it in my phone calendar because this looks really awesome so there’s such a variety oh there’s somebody doing a water kefir one which is good you you think water kefir is so simple and then you know you move to england or something like water is actually kind of touchy um okay honey ferments pickled vegetables i see okay live q and a’s oh yeah.

Alison:
Okay zero waste stuff.

Andrea:
So i’m sure there’s going to be scraps kind of talking about today which yeah there’s such a lot okay this is going to be great yeah and honestly even just a sauerkraut I’d love to just see the I don’t care how many times I make something or do something I will always listen to an expert talk about it because I will always learn something so there’s always something to pick up yeah well thank you for sharing this um with us and can’t wait to see you on the lineup next year yeah yeah thank you Holly for organizing it okay do you want to read we’ve.

Alison:
Got a review here for the podcast.

Andrea:
You want.

Alison:
To read it or shall i.

Andrea:
I would love to read it okay yeah let’s see five star review from m rogala, Ancestral Kitchen Podcast is one of my favorites to listen to while driving home from work, doing farm chores, walking the dogs, and then while puttering around my kitchen. Allison and Andrea provide so much great information on eating a nose-to-tail ancestral diet that fully utilizes all the possible goodness from each food item. Their calming voices really do make it feel like I have a seat at the table with friends at the end of a long day. thank you Alison and Andrea for putting together such a wonderful podcast.

Alison:
That was lovely thank you for leaving that review how.

Andrea:
Appropriate that they said.

Alison:
Utilizing all possible goodness from each.

Andrea:
Food item because this.

Alison:
Is the.

Andrea:
Subject matter of today.

Alison:
We didn’t put that review in this episode on purpose it just happened wonderful and.

Andrea:
Before before we go straight to the content do you want to say anything about the newsletter here I think we should we’ve got a.

Alison:
Newsletter podcast yeah okay so we do have a newsletter for the podcast we’re finding our feet with it we tried a certain way of doing it that kind of didn’t stick very well so we’ve got a new way now and it’s all kind of working out and if you would like to come on to our newsletter which at the moment means we’re sending out one a month so you’ll get one email a month from us which rounds up everything that’s happened you know all the episodes that have gone out all the downloads that have gone out all of the extra things and all the things that are kind of going through our heads and things we’ve been thinking about that month um you can go to ancestral kitchen podcast.com and at the very top of the any page on there you will find a little sign up box which will get you onto that list so you can receive our wonderful emails, That’s it.

Andrea:
Awesome. Awesome, Alison. Thank you. Well, I’m going to also mention that there actually is a download that accompanies this episode, which will be mentioned in the newsletter. One reason why I think it’s cool, Alison, that we’re going to be putting what we do for the patrons. Oh, my gosh. I shouldn’t have said that. Let’s see. What do we call them now? Supporters.

Alison:
Yeah, but we’re not on Patreon anymore.

Andrea:
I mean, they are still patrons. It’s just not on that.

Alison:
Yeah, well, exactly.

Andrea:
You’re still a patron. just not on Patreon. So the supporters who we, um, we now handle all that through our awesome website that Rob built for us. Thank you, Rob. Is then you kind of get a peek into what is everybody getting and what, you know, what is, what is out there, which is kind of nice to know. So there will be a download, which is not very fancy. It’s very, very simple. I took the long list of everything that we’re going over today and i just dropped it into a pdf, and that is in the behind the login on our website in the download section for supporters in case if we’ll just i kind of just did it for me because i thought i’m not going to remember all these things no i think it’s.

Alison:
A good idea because there’s.

Andrea:
All these things.

Alison:
That we have potentially leftover or.

Andrea:
Wasted apparently.

Alison:
In our kitchen and if you um are able to if you are a supporter you’re able to go in and print that out then literally i mean i.

Andrea:
Would stick.

Alison:
It on the inside of one of my cupboards in the kitchen.

Andrea:
That’s what i’m here with exactly with this.

Alison:
Leftover bread okay well here’s a list of you know things i could do with it oh what do i fancy you know.

Andrea:
Rather than wondering well yeah i think it’s useful you know then if i have something i could just look and is it even on the list you know and then um, you know, sometimes you see one thing and it’ll spark another thing. So let me say what we’re going to talk about today, if you didn’t already pick it up from the title, was is going to be how to use all those weird leftover odd ends bits of things that typically almost always get thrown away. Or they can also be composted. And we’ll talk about that. And that is a great and beneficial thing you know you got you got tomatoes out of your garden you know that doesn’t happen without compost so composting is good but sometimes allison you and i have entire meals made out of things that would normally go in the trash and so i it is just another um piece of your, being economical saving yeah your money strategy for ancestral food so exactly as our.

Alison:
Ancestors would have done you know.

Andrea:
That that was part.

Alison:
Of of the kitchen just as much as bringing in the fresh produce was definitely.

Andrea:
Yep exactly so let’s go to an ad break and then jump right into it, So I wanted to preface this, Allison, with saying that I was at a friend’s house, and we were just talking about food and organic food and, you know, conventional food. And I said, in my experience, high quality organic food is thrown away less. And he said, hold on, I used to work at a produce department. The organic food would spoil the quickest. So I don’t think that’s true. And I said, well, I don’t mean in the grocery store. I mean, when you come into possession of a very high quality piece of food that you spent a lot of money on, you work very hard to not waste it. So that tomato you brought in out of the garden, you went out every single day and checked it to see if it was ripe to pick. You brought it in. You didn’t cut off half of it and then just forget that there was another piece. You were like, okay, we all get a piece. We’re going to weigh it out so it’s fair. You know, it’s very important. And I told him, when you pay $ a pound for a piece of sausage and your kid doesn’t finish the sausage, you do not scrape it into the trash. You say, all right, brother, looks like that’s going into soup tomorrow.

Alison:
You know. And this is why we have such a problem with food waste in our modern world, because food is priced so low at the point of sale that people are buying it and it’s worth nothing to them. You know, the value to them in their kitchen is is so low that it doesn’t really matter if you just throw it away. But the truth is that food actually costs more to produce than than it’s being sold for. And the closer you get to your food, as you’ve just said, you know, if you’re growing it yourself, then you just you don’t waste anything. You just understand the value of that food in a way that is is just so it’s an anathema to what’s what’s available in the supermarket and the way that, you know, the standard diet is for sure.

Andrea:
Right. And even there are things even you can get in a grocery store that are good, but they’re going to be way more expensive than the, you know, like a box of crackers or something, cheap crackers.

Andrea:
So the idea is that the cheaper food is, then people can eat better and they can eat well. What we have found in America is that it’s not actually true. People are eating more than they’ve ever eaten in terms of calories, and they are more malnourished than we’ve ever been. So people are overweight but malnourished, which is an odd contradiction to think about. But this is just something that we’re as a nation now dealing with. And I know in the UK, you guys are dealing with it too, when we’ve been pushed for several generations, this bad food, and we’re all trying to claw our way up out of this mess. And the lie that we are told is that you can’t afford the good food and there’s, you know, there’s just no way around it. And the, what you and I like to talk about is just being a little bit obstinate and doing what we can to find a way. You can’t always change everything right away and so do see the steps to an ancestral kitchen do see the ways to save money um on an ancestral diet but also remember that and this won’t be true for every home but as a a broad sweep in the u.s of food it’s the edible food is thrown away.

Andrea:
When people buy large quantities of food they also throw away they eat more at a time and they throw away more, which is interesting because people buy large quantities thinking that they’re saving money. So. This, there’s kind of this idea you could throw out there, which is if we’re throwing away half the food, then as a nation, reasonably, we could spend twice as much on food, but not throw it away.

Alison:
Yeah, absolutely.

Andrea:
So, of course, that math doesn’t always exactly add up in every home. But I’m just saying, reducing waste and increasing what’s utilized causes you to spend less, in a way because it’s one of the strategies.

Alison:
You know that both of us use in our ancestral kitchen in order to keep us as close to our budget as as possible you know.

Andrea:
So right out of the gate the first thing i want to hit allison is actually composting because this is you can use any food scrap and depending on how big a composter you have you can’t even do you know whole animals or bones and things like that. But you can compost a lot of scraps, and then you can put them out into your garden or in your flower pots, or just start amending the soil in your yard even. But ideally, you could be using that compost to grow some food for yourself. As you did in Italy, you had just a concrete patio, and then you had the pots out there that you put compost into. And then here in the UK, now you’ve got a really big garden that you’re working with, but you know, you still need compost. So the first thing I want to say is you can do this on the counter with the Bokashi. And that’s something you introduced me to, Allison, and then you were always going on about it. So we actually contacted them and asked them, do you want to like give us an affiliate link or something? Because we really like you guys. And they did, which is so awesome. So I’m going to put that link in the show notes, but Bokashi sits on your countertop and you throw your food scraps into it and it doesn’t smell and you sprinkle in basically digestive enzymes that comes with your bokashi.

Andrea:
If you will and it breaks down your food without the odor and yes you can also put this in your chicken pan or on the yard if you need to break down material and not have smell do you what do you want to say about bokashi allison.

Alison:
Just that bokashi first of all it’s made amazing vegetables like vegetables that just are so delicious and so productive the plants um it’s something that we’ve used for more than five years now and i think we repeated the bokashi episode last month because people were asking about it so we pulled it forward in the feed and brought it back so if you’re interested just head back a couple of episodes and listen to it bokashi is wonderful as you said because you do it inside with a sealed container so it doesn’t smell it has you know lactobacillus in it which breaks down that food you can put things in bakashi that you can’t generally put in a normal compost so you can put bigger bones in you can put cooked food as well as raw food you can put meats in you can put citrus peels in, I don’t think there’s really much you can’t put in a Bokashi. And then depending on the size of your garden, you can put it in your compost heap and it will activate that compost heap and make it work better because of the pre-fermentation that’s happened. Or if you don’t have a compost heap and like me in Italy, I mean, I just had containers. You dig the hole in the containers, put the Bokashi in it, surround it by soil, mix it in. And then you’ve got, you leave it for a few weeks, you’ve got a ready-made compost there. So it’s so, so versatile and so user-friendly. That’s what I want to say about Pukashi.

Andrea:
And it looks kind of slick, too.

Alison:
Yeah, it does, yeah.

Andrea:
I definitely have noticed the Pukashi becoming more popular among our listeners right now. So, and I’m not surprised because being able to, in fact, Alison, you know, we have chickens, which for the most part can handle most everything, but I don’t, you can’t feed them coffee grounds. And yeah you can put coffee grounds yeah in the bokashi and um chickens can’t have avocado not that i ever have avocados but if i did and they also can’t have citrus although if you have um cows or sheep they like that but okay there are things that chickens don’t or shouldn’t have and um but then also just the value of making that compost is pretty high so and you also you also.

Alison:
Get that compost tea as well which.

Andrea:
Yeah it has a little spout.

Alison:
On the bottom of the bokashi bucket and after a few weeks of the fermentation you get this kind of liquid out which is super super strong it’s like a you know like you would make with comfrey or something to feed your plants and you can then water that down and use it to feed outdoor and indoor plants um so you get.

Andrea:
That in.

Alison:
Addition to the compost.

Andrea:
So if you have guests coming over do warn them that’s not a drink dispenser.

Alison:
Yeah don’t drink.

Andrea:
Okay let’s talk about bread.

Alison:
Yay. I always like talking about bread.

Andrea:
I know. Let’s reel off the list of things we can do with you’ve got leftover bread and or it’s stale bread. Now what?

Alison:
Yeah. So there are so many things you can do with leftover bread. And I think that anyone who makes their own bread and makes sourdough bread will understand that they do not want to waste a single crumb of that bread. You know, that bread has been touched and made by hand and baked in your own kitchen. And then the last thing you would do is throw the ends of the bread away or get rid of any of it, even if it’s gone stale. So I just kind of reel off things that we do in our household with old bread. We toast it, simple thing, and it brings it back to life. We fry it. There is really nothing better than a piece of bread in a cast iron pan fried in lard with salt put on the top of it at the end. We fry bread in lard, we fry it in tallow, we fry it in olive oil, we fry bread all the time. So yeah, don’t think you just have to toast it, you can fry it. You can make croutons with it, you can make breadcrumbs with it.

Alison:
You can then take it and put it into recipes. So I like to often make a lasagna with bread instead of pasta.

Alison:
There is a recipe on my blog for that, which we will put in the show notes. And you can fill that bread lasagna with anything you know it doesn’t have to be tomato and you know ground meat you can make it with chicken you can make it with fish and onion and olives you can make it with all sorts of things the other recipe that we do a lot with old bread is kvass so the fermented drink kvass and I’ve talked about kvass in lots of other episodes including our what fermented drinks can I make episode which is one of our most popular um traditionally kvass is a fermented drink of russia and it is made with rye bread most often i do make it with rye bread because um we make rye bread a lot in our house as people know um but it doesn’t have to be made with rye bread it can be made with spelt bread so it doesn’t exclusively have to be stale bread sometimes i’ve just used fresh bread to make rye kvass because i love it so much but you can make it with old bread.

Alison:
And the bread is toasted and in my recipe which i will put in the show notes um the bread is used kind of as like a scoby so most kvass recipes you find out there um use the bread and make a kind of a liquor from the bread and then ferment that whereas in my recipe you cube the bread and dry out if it’s stale it’s already dried out and then you put that in with the sugar and the water and.

Alison:
In your fermenting jar and then you leave that bread in there and that bread becomes the active fermenter and then you strain the first ferment out and put it in a jar to make it go fizzy you know a bottle to make it go fizzy like you would water kefir or kombucha and then you use that bread again so that bread continues to be used again and again and again like an endless gavasse. I know some listeners keep their ends of their ribbread that have gone stale in a bag somewhere some people freeze them you can do that with spelt too you know just if the ends have gone really stale just keep them save them up till you’ve got a cup you need a cup of cubed bread for my recipe um if you haven’t ever tried cavers i would completely recommend it it is absolutely delicious it if you make it with dark sugar it’s got a kind of a like a cola flavor and you can second ferment it with spices with tea with i like to put mint in it i’m in the second ferment it’s absolutely delicious so definitely worth having stale bread for um the other recipes that i wanted to talk about with stale bread are really kind of informed by the the tuscan tradition you know having lived in tuscany for.

Alison:
Almost years of my life um tuscan bread is particular compared to normal breads in that it has no salt in it so if you’ve ever been to tuscany and you know been to a trattoria or and had bread given to you on the side you might have thought god this bread’s a bit kind of bland um because it has no salt in it compared to you know normal breads have salt in.

Alison:
The fact that there’s no salt means that it goes stale much more readily because salt absorbs water and helps keep bread moister so a bread without any salt is going to go dry very quickly and Tuscan bread goes dry very quickly because of that Tuscany has a long kind of litany of stale bread recipes and that’s where I got the idea for my bread lasagna that I just talked about probably the most famous of them I would say is panzanella which is a bread salad so that’s just cubing up old bread and you can soak it in water if.

Alison:
You want or olive oil or the juice from your tomatoes and then usually panzanella has onion in and it can have olives it can have tomatoes cucumber you can put tuna in there really any sort of chunky salad can have that bread in it and be a panzanella style salad the other recipe that is very popular in Tuscany is papa al pomodoro which is stale bread which is chopped up and fried along with olive oil onion garlic and then tomatoes so like a tin of tomatoes are put in or sieved fresh tomatoes and that’s cooked down with broth and you keep cooking it and cooking it and the bread kind of slowly breaks down and it becomes a really thick really hearty really fragrant soup.

Alison:
That’s a wonderful way to use bread. And I think soups in general are really a wonderful way to use bread because if you pour a really good broth or stock over a slice of bread that’s stale, suddenly that bread just kind of isn’t stale anymore. It’s just a wonderful piece of, you know, grainy carbohydrate inside some delicious stock. So that can be as simple as, you know, having a slice of bread in a bottom of a bowl and maybe putting some grated cheese on the top, some parmesan, pouring some stock that you’ve made over the top of it perhaps a bit more cheese and eating it like that um the bread because it’s broken down it’ll be easy for you to just break it up with your spoon you could put um you could expand on that you could put an egg in it and you know poach an egg in there you could stir an egg into your broth you could put old vegetables in there you put miso in there you know really the world’s your oyster anything a bread and some stock you can make any form of delicious soup out of um andrea there’s one on the list here which you put on for bread that i have no idea what it is i don’t even want to pronounce it it’s um but i don’t either do you know what it is go on go on i don’t know oh okay but body i don’t know how to say it what’s that but.

Andrea:
Once you look it up i feel fairly confident you’ll want to try it But it.

Alison:
Is.

Andrea:
Hannah shared this, a friend over Discord. So she shared that when I asked about using leftovers, and she said that this was made for her by a South African relative, if I’m remembering correctly. And when I looked it up it is indeed a South African dish but it’s more or less from the description a so like a curried spiced beef with onions and breadcrumbs and things cooked and and baked under kind of an egg custard layer and it looks just delicious so it’s I know so it’s in you know you can bake it in a dish and serve it right out of the dish and it just looks lovely so So % it went on my list of things to make. I’ll put a link. I, you know, this is nothing special. I just looked up the recipe to try to figure out what it was. And I’ll put that link in the show notes. But of course, you can explore or if you know somebody who is familiar with this dish, perhaps people can ask them. And certainly supporters in Discord, if you are familiar with this recipe, please do share if you know anything about it. So they but anyways, they use the leftover bread or breadcrumbs. It looks like it can vary the way that the bread turns up in the dish. But this would be a stale bread dish.

Alison:
So do you have any other recipes or any other ways that you use bread that I didn’t cover?

Andrea:
I think you covered it. I guess the only other thing I would possibly say is if we have hard ends or rinds of bread, if you will, or stale pieces, or even my mom will take them and lay them in the toaster, like a toaster oven at very low temperature and dry them out, then the baby likes to hang on to those and just chew on them. So that’s useful. And I actually, I throw them in the freezer and I give them to him frozen so that they kind of last even longer. He just likes to gnaw on it as he’s teething.

Alison:
Yeah, that’s perfect.

Andrea:
So that covers bread. I think that could have been a whole episode.

Alison:
Yeah, I think it was going to be, but I didn’t get around to it.

Andrea:
Well it’s beautiful there’s a lot of things we can do there and lots of lots of links in the show notes today guys so be sure to drop down there and and um pull it up and if you are also a supporter we had an episode sometime back with abby allen and we were allowed by her we she gave us permission to share her panzanella recipe so that is in the printables for supporters as well as the cacauvent, but those recipes came from her cookbook, The Piper’s Farm. And those are in the download sections for supporters already. So everything good to be found there. All right, Allison, let’s hit egg whites.

Alison:
Okay, on them.

Andrea:
This is a popular one. Unfortunately, all the uses I came up with were desserts.

Alison:
I am. So sometimes you need a dessert.

Andrea:
Yeah. So meringues is the first one on the list. Obviously, meringues take a lot of egg whites. It’s Rachel, who made the Nourishing Traditions read-along schedule that we are all reading through Nourishing Traditions with. She said that she really likes the recipe from Nourishing Traditions, and she has used xanthan gum before she got her hands on some arrowroot, and that was fine. So if you have either one, she said, sub it in. And she said they’re quite delicious. Also, angel food cake, which we love over here. and we make angel food cake possibly slightly different. I take the, we have a coarse sugar that we use and I grind it in our Vitamix grinder until it’s very, very fine. And then I take our flour and I grind it and I sieve it and then I grind it again with.

Andrea:
Cornstarch organic cornstarch so one tablespoon per cup of flour to make a cake flour and so our angel food cake is perhaps not quite as airy and puffy as some that you have in mind it’s it feels a little bit more hearty but it still rises quite well and it’s delicious and wonderful, and I don’t have to buy the ultra-refined, um, cake flour at the store. So, um, also coconut macaroons, the nourishing traditions for children cookbook has a recipe for these and it takes two egg whites. And if you have very many children, you know that you’ll be making a lot more than that. And then also there’s pavlova, which is a dessert that I believe is from New Zealand. And my mother-in-law has made this several times, but I have not made it but it’s essentially a large meringue with berries heaped in the middle.

Alison:
Yeah pavlova is delicious like I mean I remember having that as a kid oh yeah it’s named it’s named after a ballet dancer isn’t it I think it’s um well.

Andrea:
I I thought I was like this is Russian like after Anna Pavlova.

Alison:
Yeah I I think I don’t know whether that’s an urban myth or whether it’s true but it’s it’s a delicious dessert with just meringue and cream and berries maybe.

Andrea:
It was just just an homage to her you know airy delicacy gravity defying.

Alison:
Acrobatics there’s also that where you can put meringue hot meringue on top of cold ice cream that i’ve always wanted to make ever done it um i can’t believe i’ve forgotten what it’s called at the moment i’ve my whole life i’ve known up until this moment i’ve known what it’s called.

Andrea:
Listeners right in tell me what this.

Alison:
Is because i need to.

Andrea:
Figure it i love.

Alison:
You know what i love ice cream and putting the two together we’ll press stop on the recording and as soon as we do i remember what it’s called and i’ve never done it but i’m sure that i’m sure that someone listening has can i tell you a rather pedestrian way to use egg whites compared to these ones that i had for breakfast yesterday yeah please do good i’m waiting for your permission to tell i mean i feel like we need a non-dessert thing on this list it is it’s a non-dessert thing i’m not very good with desserts you know um so at the weekend we made mayonnaise successfully yay without a electric thingy to help us with rob’s hand whisking um and i just decided i wanted to use egg white egg yolk in it i didn’t want to use any egg white so we used two.

Alison:
Egg oats and I had the egg whites in the fridge separately mayonnaise was delicious and then yesterday morning for breakfast I mixed up a mix of oatmeal which is stone ground oats over that side of the Atlantic I mean raw oats but like rolled oats that have been whizzed up into flour with millet flour which I ground in the mock meal and I left that overnight with a bit of sourdough in it and some water so it was a batter in the morning I made pancakes with it, and then after I’d fried my pancake I just took the oat whites the egg whites sorry from the fridge and put them into the cast time pan and they just spread out and made a kind of a circle about the same size as my pancake then I took the spatula took them out put the egg whites that was kind of an egg white omelette, I guess, on top of my pancake, sprinkled it with some flaxseed, which is linseed in the UK, rolled it up into a little kind of sausage, got some of my mayonnaise that I made, put it on the end of the plate, dipped my sausage into the, dipped my sausage of pancake and egg white into the mayonnaise and ate it for breakfast. It was lovely.

Andrea:
I’m sure your feelings weren’t hurt at all. That sounds amazing.

Alison:
Really delicious.

Andrea:
That sounds wonderful well there there is something magical about having a weird leftover that you also know was kind of expensive and for me it just starts the wheels turning what can I do with this and because we don’t typically have lots of egg whites angel food cake is pretty much the top request around here so I tend to go to that and I use about, egg whites when I make angel food cake so it takes a lot so um I can make a lot of ice cream or creme brulee or something and all the egg whites go into one thing so typically I don’t really have to think very hard about what’s going to happen with them how long.

Alison:
Do egg whites last in your fridge before.

Andrea:
You consider.

Alison:
Them not usable.

Andrea:
Cool that’s a good question i’m gonna say i think sometimes i’ve seen them sit in there like two weeks and i and i’ve still used them and it’s been okay but typically i use them fairly quickly, because you know there’s nothing more depressing than opening a container of egg whites and there’s like slime in the top and you have to throw it away so well of course you can compost it whatever but, it’s still sad when you were all excited to make an angel food cake so I try not to let it sit too long I don’t really want to know the end date, What about you?

Alison:
Okay. Well, we don’t really have egg whites very often because Gabriel doesn’t eat eggs. And these days Rob doesn’t eat eggs either. So I’m just the sole egg eater in the house.

Andrea:
Makes you sound like one of those chickens that we’re trying to deal with. Like, I’m the egg eater. It’s me.

Alison:
Oh, yeah. If there’s egg whites in the fridge, I know I’ve got to eat them. And I would say I don’t usually keep them longer than three days. But I probably could.

Andrea:
Yeah, you probably could. But why find out? I worry yeah so milk kefir grains and typicos grains I’m putting these in the same category although as we were told they are not the same.

Alison:
Yeah so typicos for the for mainstream culture is called water kefir but.

Andrea:
As sandal.

Alison:
Cats told us it should be called typicos.

Andrea:
When you come into the podcast arena you will find us saying typicos so when what these can proliferate if if the grains are hearty and healthy and everything is going well you will have more of these than you know what to do with if you can have a grain supply that is producing the ferment but not really replicating and I’ve been in that position before and it’s very irritating to hear everybody talk about what to do with all these milk and our grains when you’re like I would love to have an extra teaspoon just to give away to somebody but if you are being frustrated by them not populating well that’s a subject for another day i would say hop onto holly’s summit because it looks like you’re going to be talking about tibicos on there but also um you might need a new batch of grains it might not be you it might be the grains there might be something missing from that colony and so you know don’t feel too frustrated and if this section is annoying just skip forward a couple minutes we’ve we’ve.

Alison:
Talked about this incredibly on the on.

Andrea:
The discord forum i.

Alison:
Mean seriously so many people have talked about this.

Andrea:
In so many ways three different continents some like scientific experiments were enacted and yeah data was collected and sugar was used, so um yeah but if you go on to the discord and you search water kefir or tv coasts you’ll come up with a ton of discussions where we went into, dare I say, granular detail on more than you ever wanted to know about this. So some ways to use it. Gabriel would say, eat them. If you’re not accustomed to eating them, please eat small amounts. It’s a very strong dose of probiotics, but you can eat them. And they’re, they are the most delightful. I understand why Gabriel likes them because it’s like sensory bliss, because they’re so chewy. And they’re just fun to eat. You taught me, Allison, to freeze them. so I strain out some milk kefir grains and put them into small jars and freeze and I actually I’m just whenever I have a lot of excess I just continually make small jars and freeze them because inevitably I am just constantly handing them out to people so I like having them on hand and I have one that’s marked that says this is your backup do not give this away so that if I am just giving them away with abandoned and not paying attention. I don’t accidentally give away my last set.

Alison:
Yeah.

Andrea:
Um, and some people actually give these away or sell them on places like Facebook marketplace. So, um, or buy nothing groups. So if you’re looking for them, that’s a possible option. And if somebody is giving away grains, chances are they have a really good batch that is proliferating quite well, but you can also give them away there or sometimes sell them. Um you can throw them in smoothies which is another way of eating them and of course allison you can put them in the bokashi yeah which is a boost to everything happening in there with, all the uh bacteria in there and i’ve always kind of wondered if anybody has tried this let me know if you can candy them like you do with a kombucha scoby like soak them in some kind of a marinade, um or if they’re so small that they’d come out crispy when you dehydrate them i have no idea never tried it.

Alison:
No nor have i.

Andrea:
So maybe someone can email us.

Alison:
If they have yeah.

Andrea:
Anything else you wanted to say on milk of your or no.

Alison:
No i don’t think you can always just put them at the back of the fridge perhaps i should say that as well you know so if.

Andrea:
You’ve got auto.

Alison:
Kefir grains extra just put them in a sugar solution at the back of the fridge milk kefir grains put them in some milk put them in the back of the fridge they can stay there for a long time.

Andrea:
How strong of a solution do you make.

Alison:
Um i never measure bit bit sugar bit of water.

Andrea:
All right probably i.

Alison:
Don’t know one one one tablespoon of sugar to i’m going to do it in english measures now mils of water i would say which is a quarter of a quart for you.

Andrea:
Yeah all of us over here we don’t know if that’s a gallon or like a cup like how much is that is that a lot is a little okay.

Alison:
Let me try and cup so i’d say one tablespoon of sugar to half a cup of water.

Andrea:
Don’t quote me on it but it’s a pretty strong something.

Alison:
Like that yeah quite.

Andrea:
Strong yeah because they’re gonna like to.

Alison:
Be in there for months you know so you.

Andrea:
Want to give them some sugar i know how that goes all right so on kind of the similar vein let’s hit the kombucha scoby i’ve used these a ton of ways you can feed small pieces to your pets in my experience animals don’t like to eat huge chunks of the scoby but sometimes you can cut a small piece and throw it in their bowl. You can cut small pieces of the SCOBY to lay over wounds as a probiotic wound care. You can also blend it in a very stiff blender. And if your SCOBY is extremely thick, like it’s just made layer upon layer upon layer, this is going to be very difficult. Although I have done it with those, but it is easier with the smaller, thinner ones. You can blend it into a paste and i even once it’s blended i stir in like lavender frankincense essential oils and you can apply it to your face or anywhere on your body for a probiotic skin treatment because probiotics topically are very important as well as internally, you can cut it into strips this works really great with the thinner ones, So you can cut it into long strips and marinate it in, like, teriyaki or, like, Worcestershire sauce and, you know, or soy sauce mixes or whatever.

Alison:
You mean Worcestershire sauce, yeah.

Andrea:
Whatever. Worcestershire sauce. Worcestershire sauce. Worcestershire sauce. You can make it into, like, a marinade. And when you dehydrate it, people will absolutely think that it is beef jerky. The texture is exactly. Yeah. it is delicious um i don’t know why i don’t know why i don’t see this more in like the vegan space people doing this because it’s it’s dupe um you can also cut it into strips or small pieces or little cubes and candy them i’ll put a link in the show notes to a blog post i put up like years ago with some recipes for that where you can basically soak it in like a sugar solution like you just described for the kefir grains yeah and then you can roll it in coconut flicked coconut or coarse sugar if you want more sugar on it or roll it in nothing and then you can dehydrate it and when you eat it it’s the exact texture of a gummy bear so it kind of gives you that like intense chewing gummy bear sensation so if that’s somebody something that somebody has been missing then there you go you can have it with the kombucha do.

Alison:
You think it’s kind of the same as with the kefir grains that you should start slowly if you haven’t done that before eating it.

Andrea:
Maybe they are dehydrated so i don’t know how probiotic it still is or not depending on how hot you dehydrated it if you kept it at like a really low temp you know like below probably it would still be probiotic and i don’t know maybe eating right out of the cake wouldn’t be a good idea not a good idea yeah um let’s talk about whey allison okay.

Alison:
Yep i’ll leave this.

Andrea:
One to.

Alison:
You because you have more whey in your.

Andrea:
Kitchen than.

Alison:
I do that’s for sure.

Andrea:
Okay well next next one will be oats and we’re turning to you on that one okay now remember Alison you’re writing a book on this don’t give it all away um okay so whey uh you can listen to our cheese episode which I’ll pop a link to that in the show notes um to hear some specific ways to use whey but whey uh you You can put it in bread. So Rachel, again, thank you, Rachel. She uses the whey from kefir or yogurt, and she swaps it one-to-one for water in recipes, bread recipes. And you could also swap it if there was milk in the recipe, any liquid, basically water, milk type thing. So she bakes all sourdough and it’s all fresh milled and I’m pretty sure it’s all spelt. So this can apply to what you.

Andrea:
What you guys are already using. And Allison, she does love your book. So thank you for that.

Andrea:
And I’ll put that in the show notes too. Why not the spelt cookbook? And she said, it takes the bread slightly longer to rise with the whey, but it is oh so good. I have heard, since I haven’t done it myself, I have heard that whey keeps the bread moist for longer. Now there’s also something called grandmother bread so what rachel was describing is more of a sweet way um grandmother bread is made with way from ricotta so ricotta way can even be like a twice used way like you you had a way you made ricotta out of the way and now you have another way left over way is one of those words that frustrates me because the thing it describes is so different in that it can’t even it can’t be universally you know you can’t universally use it you can’t put ricotta whey into your lemonade and have your lemonade get fizzy but you could take the whey from yogurt and put that in your lemon i wish that the terminology were clearer but here we are yeah so the ricotta whey like when i make it it has lemon juice and vinegar in it okay you can use it to make what’s called grandmother bread, which is something I found when I was looking up all the ways to use whey back in the day.

Andrea:
And that is made with yeast. So I actually haven’t done it yet, but it supposedly does create like a sour, a nice sour loaf. And you could let it ferment overnight as I do with all my breads, you know, in a refrigerator somewhere cool so that it’s going slowly. I don’t know how sourdough would respond to the lemon juice and vinegar. I feel like it might not rise at all, but I haven’t done it. So if anybody knows, please let us know.

Alison:
Hmm. Useful. Okay, thank you.

Andrea:
Well, Alison, are you ready to approach the behemoth that is oatmeal? Because leftover oats have an unlimited lifespan of usage.

Alison:
Gosh, yes. So leftover oats have quite a pedigree, I would say, because the traditional communities that made oatmeal didn’t just make oatmeal and then eat it wash up and put everything away they had lots of oatmeal lots of porridge they made them in big batches and the Scottish in particular had a routine where they had a dresser drawer so their dresses would have been made of wood and a drawer that was particularly designated for porridge and so they would make the porridge in the porridge pot.

Alison:
Far too much for one meal and then they would after they’d eaten it they would pour the remaining porridge into the drawer and let it set and you know anyone who’s had oatmeal leftover knows that as it cools it starts to congeal and actually you know depending on how thick you’ve made it in the first place you can then slice it which is exactly what the scottish used to do so they used to put the porridge into the drawer and it would set and then during the week they would open the drawer get their knife out and slice a bit of the oatmeal porridge out and eat it so I have actually tried this I don’t I didn’t do it in a wooden drawer but I did make porridge and put it in a container and just leave it at room temperature and I think I got up to four days before I chickened out um and it was fine and tasty and i ate.

Alison:
It on you know on its own afterwards and i fried some of it i remember dipping some of it into oatmeal you know so raw oats and then frying it as you would breadcrumb something you know um so you can keep porridge and just eat it as it is um more usually in my kitchen if there is too much porridge I will just we just put it in the fridge and then we will heat it up potentially with a bit more liquid because you know as I said it goes.

Alison:
Quite thick and we’ll just tip what’s left back into a saucepan put some kind of milk um milky liquid or just water in with it heat it up stir it around and then you’ve got porridge and you know sometimes we’ve done literally two breakfasts in a go we’ll do a double porridge and then put the rest in the fridge and the next morning we’ll just heat up what’s left, for for breakfast um once you’ve got that cold porridge you can also mix it into pancake batters.

Alison:
Um you can add an egg to it and or a couple of eggs to it and then even put herbs in you know salt and pepper and fry it so you can make little kind of patties with it you can use it to cream soups so if you don’t have cream and you have a soup that you want to make a bit more creamy you can put your soup in the blender with some cold porridge and blend it up and your soup will thicker and know that creamier i think there’s a recipe somewhere on my blog for chicken and vegetable soup which has a suggestion at the end that you can do that with porridge and i have done that before um there is also the possibility which we do a lot to use leftover porridge as a scald in a bread so a scald is a kind of a cooked separate portion of flour which you put into a bread dough and it makes the crumbs softer I do it quite often with spelt because spelt tends to go stale if you leave it for more than kind of two or three days and by putting a scald or.

Alison:
Just leftover porridge into your you know spelt dough and then baking it you will have a crumb that’s much softer and will last longer in the spelt sourdough everyday cookbook that i wrote that you mentioned earlier andrea there is a recipe in there for um sourdough spelt with the and you can just sub cold porridge for the school mixture okay um okay i think that’s all i’ve got for the moment have you got some for porridge andrea yeah.

Andrea:
So if you were wanting to do the add an egg and fry it that is also in nourishing traditions it’s like.

Alison:
Oh i don’t know she calls.

Andrea:
It mush cakes or something and.

Alison:
It’s it’s.

Andrea:
A midwest thing out here so that makes me think maybe it’s like a german tradition or.

Alison:
Something i don’t know probably yeah yeah um.

Andrea:
Rachel hello rachel again you’re featuring largely on this podcast mixed leftover porridge into an egg quiche and she.

Alison:
Said it was quite delicious okay and.

Andrea:
I had told her well you know you made that egg bake with oats so yeah well it’s kind of a version.

Alison:
Kind of the same thing yeah yeah absolutely um.

Andrea:
You can make leftover cooked oatmeal into oat crunchies which is a recipe in the children’s nourishing traditions book i’ll put a link to that in the show notes too at this point there’s like links so might as well just throw it on.

Alison:
I think we have that book in our um do we have that in our bookstore we do kind of non-amazon bookstore okay great yep.

Andrea:
I’m not yes and i highly recommended that book, But essentially, you mix your oats as if you’re going to serve them. So however, you would serve them with butter, salt, maple syrup, or sage, whatever version you like, sweeter, savory, and then you spread it on parchment paper on a tray and dehydrate it. And then you crumble it up, and it’s essentially like a crunchy cereal. Also, a book I’ve mentioned before is A Cabin Full of food. And she has recipes for leftover oats. She makes them into, I’ll just list off some of the titles. And you can find these in her book, A Cabin Full of Food, in the oats section. Crunchy oatmeal and fruit, oatmeal yeast bread, just a bit of oatmeal muffins, which is just using up when you’ve got little scraps of cooked oats, which includes, you know, what’s left in the kids’ bowls or whatever. Fruit and oatmeal cake, Mrs. Bauman’s lazy oatmeal cake from leftover oatmeal, And my favorite thing is in Mrs. Bauman’s Lazy Oatmeal Cake, she starts the recipe with, Mrs. Bauman’s idea of lazy is different than mine. Let’s take a quick ad break.

Alison:
Alice.

Andrea:
Yeah, let’s take a quick ad break and come right back. Okay, so that was oats in the bag. And let’s go over uh well i don’t really want to go over millet in this episode because or because we have an entire episode about millet i’ll link it in the show notes and i think it’s worth listening to and i well rachel hello again has said that it made um you know a millet lover of her if you will and so i think there’s a lot of people who have fallen in love with millet after that episode. So go ahead and check that episode out. It covers millet and rice or the things we say would cover both the millet and rice leftovers.

Alison:
Correct.

Andrea:
Sour milk, again, I won’t go into great detail here because we did talk about this in the cheese episode, but sour milk first out of the gate is my favorite for baking quick breads because sour milk is high in lactic acid, that sour smell that you can smell and it reacts well with your baking powder so you get a nice rise in your bread and you can still use it for overnight batters i still make the batters put them in the pan in the fridge overnight take it out in the morning and bake it so yeah that’s.

Alison:
Good for irish soda bread i mean that’s.

Andrea:
Kind of how irish soda bread developed so yeah so sour milk just if you see a recipe and it calls for buttermilk just take your sour milk that’s the perfect place to use it, because that’s kind of what buttermilk is going for there. Again, because the sour milk is high in lactic acid, if you think about making ricotta cheese, you put milk on the stove. If you’re, you know, heating the milk, you warm it up and then you add in, an acid, so vinegar or lemon juice or a little bit of both, to make it form a curd. Well, sour milk is already very high in lactic acid. So if you warm it gently, it actually starts to form a curd on its own. And you may have run into this if you’re a raw milk drinker and you tried to heat some milk, like to go in coffee or something, and you’re like, ah, it went all chunky, what happened? And so you basically made ricotta cheese on the fly. So you can use this mechanism of milk to your advantage to make cheese. So see the cheese episode and you can use that sour milk to make like a queso dipping cheese. All right. Let’s talk about leftover milled flour. This is another quick one, Allison. And Adriana told us in the Discord that, so she is in Louisiana, down in New Orleans, and she said that she’ll sometimes make, she, now, you and I make a roux, but Adriana makes a roux.

Alison:
Oh, gosh, she makes a roux.

Andrea:
Like she has categories and like different uses for it. Like she’s beyond. So she said, well, sometimes I’ll make a dark roux and I’ll freeze some so that when I’m doing something, I need a dark roux or I use that. And I’m like, what? So I thought that was brilliant, though. Make a roux and freeze it because it does take kind of a long time, especially if you’re going to make a dark roux.

Alison:
I’ve taken her advice on with this and that I’ve made some and I freeze it. And I’ve got little containers in the freezers now of roux that I could just pull out.

Andrea:
So brilliant.

Alison:
It’s wonderful.

Andrea:
Thank you. I don’t know why. It’s never crossed. I mean, this is genius. So if you have milled flour and, you know, sometimes you mill it and you’re not quite sure how much you’ll need for something and then you have like a half a quart left of milled flour or something, you could just turn around and make roux and freeze it in little containers like you said. And then I liked your idea, Alison, for putting it in the fridge and using it for lining baking tins i think.

Alison:
That’s yeah i since getting the mock meal i the the only frustrating thing often is that oh i just need a little tiny bit of flour to line my tin to stop my bread sticking yeah and i haven’t got a container of flour in the cupboard and so literally you know i’ll literally i’ll grind some for my starter or for my bread and there’s a little bit extra and i’ll just literally put it in a container and put it at the back of the fridge and i know that it’s not as fresh as the stuff that i’m making my bread with but it’s just gonna line my tin and it’s there when i need it so if you keep it in the fridge or.

Andrea:
The freezer it’s not rancid smelling or anything like that and of course you’re getting all your nutritional benefits out of your ground flour in the pan and it is true because you have to let it sit overnight and you’re going to get the mock mill out and like grind a.

Alison:
Tablespoon yeah exactly i don’t know yeah yeah.

Andrea:
What about cheese rind? You ever have leftover cheese rind?

Alison:
Yeah, I have put it in soup before, but not very often. Most of the cheese that I eat has edible rind, so I don’t do that very often. But I have heard that, particularly with Parmesan, that putting it in soup is a good thing. Have you done that?

Andrea:
Yeah. I mean, also sometimes if I can, you know, I just grate it very fine and we just use it with our grated cheese. And it’s fine too. but also um throwing the rind into soup i also apply this to you know if you like sometimes my kids cut a slice of cheese and then they leave it on the table overnight and you come out yeah curled and hard yeah or they put it in the refrigerator but they don’t wrap it or put it into a container and so then you take it out and like oh the end is all hard so just cut that off and dice it and just chuck it into a soup so yeah but you can put the rind in whole you know rinds are some of them are very hard like you said the parm ones are really hard so don’t don’t do anything dangerous you can just throw it into the um soup hole and let it just add that flavor to the soup what about eggshells allison i saw.

Alison:
That on the list.

Andrea:
And i thought i’ve heard an.

Alison:
Interesting story with eggshells.

Andrea:
No the the.

Alison:
Only things i would say with eggshells is um you use them in sweet potato fly so if you ever want to make sweet potato fly.

Andrea:
Save your.

Alison:
Eggshell and make that have you ever made sweet potato fly it’s.

Andrea:
A fermented drink like you eat them no.

Alison:
You put them in the drink when it’s fermented.

Andrea:
Oh oh okay um no and so if you if.

Alison:
You want to make sweet potato fly save your eggshells the only other interesting thing i’ve done with the eggshell is make art um i made a collage when gabriel was about one i painted a picture of him on a massive piece of wood.

Andrea:
With all.

Alison:
Natural pigments and paint that I’d made from casein and I wanted it, it’s underwater scene with kind of like a lobster and you know a crab and some fish. Made kind of mosaic with bits of wrapping paper that I’d cut up and I wanted the sand at the bottom and I thought how am I going to do this sand and what am I going to do and so what I ended up doing was saving all the eggshells of the eggs that I ate we were on gaps at the time I remember and peeling off the inner kind of membrane afterwards washing them putting them in a bag crushing them with a rolling pin and making them into in quotes sand and then sticking them on this piece of art with some glue that I made from casein um and it worked absolutely wonderfully it looked like the bottom of the sea and there was a lobster sitting on top of it on one side and an octopus that I did on the other side so yeah I would say if you if you really are at a loss with eggshells and you want to be creative it’s time to make them your art yeah no okay you give us some kitchen i was gonna ask you do you use you.

Andrea:
Use egg whites for some paint thing right.

Alison:
You can use egg white and egg yolk to paint with they have different properties egg yolk is more sticky so if you want a paint that’s more durable then you should separate out the egg yolk and use that mix it in with a pigment you can buy natural pigments or you can grind up pigments yourself um egg white isn’t quite as sticky and so it’ll make a more kind of like a journal paint you can also use egg white if you whip it as a kind of protective varnish for artwork um i do have a book um called explorations in natural paint which is available on my art website maybe you just put that link in the show notes in case people randomly want to buy my natural pigment art book.

Andrea:
Well it’s a really cute little book it’s an e-book right that you have and.

Alison:
Yeah that’s right yeah um.

Andrea:
I think I got, like, the last printed copy or something. Yeah, yeah. But you’ve got all these ideas in there for how to make paint, which just kind of blew my mind, which is what I was thinking of. I was like, I’m pretty sure there was eggs in there somewhere.

Alison:
You were right. Well remembered.

Andrea:
Okay, so eggshells, you can also, we keep a sheet pan in the oven, or like a rimmed sheet. I don’t know what you call it, a rimmed pan that’s big, like a sheet. And whenever we make something we just kind of reach down open the oven and throw the eggshells in there onto the pan then whenever the oven gets turned on to bake something they kind of bake while it preheats and everybody goes oh that weird smell oh it’s the eggshells and then we once they’ve cooled we crush them into a powder or like not quite as fine as sand but like into little bits for the chickens to give the chickens back some calcium you can also put this in your garden if you want to put the eggshells in your garden um some people wash their shells and then they boil them to make a calcium water i’ve never done this i’ve never particularly felt like i’m lacking in calcium or anything so i’ve never been never tried that um also i excuse me i asked on the um in the literary life discord i asked the gals in there anybody have anything i should put on the list and a a couple couple people popped in some ideas one hannah mentioned um tamar adler’s everlasting meal book which you have mentioned on here before yes yes and is in our bookshop so i’ll put the link to that in the show notes but she said oh everlasting meal has so many ideas for using.

Andrea:
Your leftovers and she specifically mentioned the using leftover soup to make little pan fried cakes i.

Alison:
Haven’t got to that bit yet.

Andrea:
Devora asked a question she said what do you do with using for using leftover breading that you dredged chicken in um you don’t really want to use that you know flour and pepper or whatever she’s like i don’t know what to do with it i was thinking maybe you could just make it into a roux depending on what’s in it um, But do you have any other thoughts on what you could use with that?

Alison:
Maybe I just try and bread something else and fry that while the frying pan was on. Bit of cheese or something.

Andrea:
Get out of zucchini. Oh, bread some cheese. Yeah, that’s a good idea. I hadn’t thought about that. Okay, just keep frying things, Devorah.

Alison:
Yeah.

Andrea:
She also asked about using leftover fermented fruit from making tibikos or water kefir. Also, this happens when you make kombucha. You get a lot of leftover fruit. So I will cover that after this next little break that we have coming up. Okay. And Heather asked, what do you do with, she goes, I know this is weird, but I have a lot of egg yolks. So Ellen also contributed ideas to this list, but the list that we gave her was egg yolk coffee. And also you can make it into egg yolks into cocoa. If you don’t know what that is, just hit the internet right now. It’s quite good. You can temper yolks with some hot broth and whisk them back into soup to enrich your broth. You can make them into mayonnaise, as Allison has illustrated. Of course, ice cream, which is my favorite usage for egg yolks. Lemon or lime or other fruit curd. Pudding, creme brulee, smoothies. You throw it into smoothies. All of the nourishing traditions, you know, you want to put an egg yolk in your smoothie. um you can make it into custards hollandaise sauce or generally use it for thickening any sauce i.

Alison:
I’d add to that.

Andrea:
Um put it in porridge.

Alison:
When you’re making it put it in your oatmeal.

Andrea:
Literally just a few seconds.

Alison:
Before you serve it up put egg yolk scenes absolutely delicious.

Andrea:
Okay let’s take a quick break and then come right back with the last the last section i have allison is i want to read the tips from our podcast supporters which were amazing, All right. I posted in our discord, I’m doing an episode on leftovers. Anybody have any ideas they want me to add to it? I was hit with a tsunami. I asked the right crowd or the wrong crowd. I don’t know what you want to say. They came up with the ideas. I didn’t, I don’t even think I got everything on this list, but it’s, if you’re in the discord, it’s in the new episode releases. Channel and there’s a lot and you can add to it if you have more so um allison do you want to read the first one.

Alison:
Yeah okay so ella yep i.

Andrea:
Was gonna say i think this is a good way to use um what devora was describing.

Alison:
Ah i love to have a fruit yeah you’re right okay so ella’s talking about leftover bits of fruit from jelly or juice or like you said the fermented fruit too leftover from kombucha or um water kefir using them in baked goods um so you could just add them in um and maybe um you know some of the suggestions you’ve had earlier on andrea of using oatmeal you could mix the fruit into that and then bake it as the nourishing decisions for children’s book has that would just be your fruit section for it that’d be good i think it’s good to put on the top of porridge as well um and you could also make vinegar with what’s left over from jelly or juice you know if you’ve got scraps if you’ve got apple peels any of the cores you’ve got you can make vinegar with those so yeah thank you ella for those suggestions i.

Andrea:
Have a recipe for scrap vinegar link on my blog i will post that in the.

Alison:
Okay, wonderful.

Andrea:
Somebody also mentioned cracking the cherry pits. I think Bridget talked about this. And she said you have to kind of smash them with a hammer. And when you, so we have done this before. You pack them into a bottle or a jar and then you pour a high-quality vodka over it and let it sit for a year plus. And it basically makes almond extract. So that is an interesting use for the pits.

Alison:
Okay. Yeah. What about Katie? I see Katie’s next on the list.

Andrea:
Yep. Do you want to read this one?

Alison:
Yeah. So she asked about using leftover veg, meat, bones from broth. Okay. So that’s after you’ve made the broth and you’ve got all the bits in there afterwards. What do you do with them? So it says here, make great baby food. I hadn’t thought about.

Andrea:
That at all. Oh, gosh.

Alison:
Have you done that?

Andrea:
Yeah. Sorry. I typed that in. Yes. I use, like when I have big carrots, It’s like when I cooked the heart or whatever, then I pull those out and I put them in a container and then they’re perfect for feeding to the babies or little ones. Also, the meat is so incredibly tender that, you know, you can just smash it between your fingers if you want to. And so I feed that to the babies as well. Yeah, I forgot I had typed this part in here.

Alison:
Yeah, no, well, I would say when yesterday we made broth from big beef bones and those beef bones had um both um bone marrow in them as well as kind of bits of fat cartilage and meat around them and whenever we take the bones out we always pull off what’s left i tend to um bagsy i think i’ve said that word on the podcast before bagsy the marrow in other words i’m putting my hands up for the marrow rob eats the meat and the cartilage he just eats it like you know if there There wasn’t enough leftover chicken at lunchtime, for example, which there wasn’t. He had some of the bits that were left over from the bones from making the stock last night. So, yeah, if you’ve got an amenable person who will eat things, then give them to them because they could.

Andrea:
Great. There’s another idea farther down that somebody contributed that would help with those leftover bits that Rob eats and you don’t. Also, Colleen told me that the bones can be dehydrated and ground for bone meal to put in your garden. I have not done this myself, so I’m just passing along. Um we also put um oftentimes after we make a big broth we strain everything out i take out the pieces that i want then i put the rest into bowls and feed it to our giant dogs who just crush it down sense.

Alison:
I don’t have.

Andrea:
Dogs and actually charlie has been carrying around this giant femur bone from um beef that we butchered and it’s like it’s huge it looks like a dog carrying a dinosaur bone and he just loves it and he’ll sit down and just work on it and it’s just the most hilarious thing and this bone has been roaming around the yard for like two years now at this point wow so you can get some mileage out of those bones so.

Alison:
Kelly who um is also on on discord um said don’t forget to save veggie scraps for broth and she keeps.

Andrea:
A container.

Alison:
Or a bag in a freezer i know quite a lot of people do that you’ve just got your bag in your freezer a bit like you’ve got your bag in your freezer for your bread that you’re saving for reikovast you’ve just got another one for scraps and anything you know if you’re peeling garlic chopping the tops off carrots just plunk them into that bag in the freezer and then when you’re ready to make broth empty that bag into your saucepan.

Andrea:
That’s what I do and it it really smells magnificent and it really smells like you just did a lot of work but it’s just all the scraps from like farmer’s market trips or whatever um can you read the next one to ellison and then I’ll read bridget’s because I have something yeah.

Alison:
Okay so java goddess can you remember what her actual name is I can’t remember.

Andrea:
Ah I’m bad at connect remembering the real name connected yeah I like java goddess I know I like that one too yeah so.

Alison:
She feeds juicing pulp to the chickens um and after juicing oranges she has decided to try and save the pulp for orange julius what what’s orange julius that’s another.

Andrea:
One we’ve got to go.

Alison:
To the internet and look up now i think.

Andrea:
Yeah i think it’s an american thing it started at like some american like theme park or or fair or something these people start these guys started making orange julius but it’s really good if you i i have a recipe on my old blog i think um for how i’ve made it kind of a like more ancestrally with like raw milk and stuff like that but it’s basically a blended orange drink and it’s pretty tasty okay okay so uh bridget said there’s two bridgetts in here so if you’re listening and you’re bridget and you’re like i said that, i don’t remember saying that she had this brilliant idea she said when they strain the seeds from jelly, they add it to a cracker recipe. I never thought about doing that.

Alison:
Yeah, that’s a good idea.

Andrea:
Once you strain out pounds of seeds, you kind of have a lot of seeds. Wow.

Andrea:
Fruit, berries, what are those things called? You have a lot of seeds. And so she also makes the Scobie candies. But I was thinking I could share how we use the seeds from our jelly making and then you could still use them to do what Bridget does on top. So you could get like triple the miles out of these berries. So first you cook your berries and then you strain them out and you have your jelly product. Then you have this leftover, like the seeds, which are kind of in like, like they still have like a little redness and fruit around them or whatever. But, you know, you’ve mashed them as hard as you can. You can’t get that fruit off. So what Gary started doing, because he was like, what are we going to do with this? Can’t just throw it away. I’ve watched friends of mine just eat it. Like just a handful. I remember when I was a kid, we were making jelly and my friend was just like, yeah, I was like, all right, whatever. But he puts it in a saucepan with some water and he simmers it for a little while until all of that fruit kind of comes off of them. Then he strains it through a cheesecloth. And now you have this, like the super fine seeds in the top and all this red juice in the bottom. We take that red juice and we mix it with a little bit of lemon juice and we can it in jars. And then in the summertime, you pop open a jar and you mix it with cold water or over ice or anything. And it is the most delicious. and it’s like you have this raspberry juice but it’s just leftovers and you know we.

Alison:
Have like sort of compote sort of thing that’s interesting.

Andrea:
Yeah yeah i mean it’s just exactly like like the russian compote a little bit.

Alison:
So i’ve got i’ve got a jelly question for you seeds.

Andrea:
On the crackers yeah.

Alison:
Because i’m slightly confused it’s i think it’s my englishness um right so jelly is sorry jam it’s called jam here in the uk and our jam very often has seeds in does your jelly never have seeds in it.

Andrea:
Um it often does but you can choose at the store seedless or whatever.

Alison:
Okay um.

Andrea:
Some people don’t like the texture of seeds in there i’m mostly indifferent gary doesn’t like seeds in the jelly.

Alison:
So we.

Andrea:
Strain them out.

Alison:
So i would say most of our jellies which we call jams have seeds in them i was when we were at the market on saturday we went to a different stall than usual to buy honey and she had a vast array of jams all these fruits that there was one that was chuckleberry i was like i’ve never heard of that and she had a raspberry jam there and there’s the amount of seeds in it through the glass i could see just it was like seeds with all red around them beautiful beautiful pattern and um and that’s kind of normal for us that you would have all the seeds in it so um i mean you’ll.

Andrea:
Definitely see that you definitely see that.

Alison:
Okay i understand maybe.

Andrea:
It’s an american thing some, Not everybody likes seeds and jelly. But now you know. You can make a beverage out of them and then you can make crackers.

Alison:
Wow.

Andrea:
So.

Alison:
That’s amazing.

Andrea:
And then you can put the jam on the cracker and have a sip of your drink.

Alison:
Okay, you read the next one. So the next one’s a question from Carla Evelyn, who said, and what do you do with the fat trimmings from steak? So we eat them really um so i’m not i’m not sure i’m very hot on this one um but um i’m sure you could render them um and literally like you make um like i make cracklings from the pork fat that’s left when i make lard i take those last bits of lard and i put them in a in the cast iron pan and stir them around and let them get crispy and drain off the fat um you could do that with fat trimming some steak absolutely or you could dice them and put them into soup Bridget then said I think in the same conversation that she makes cracklings and renderings from those fat trimmings so yeah you could treat them just like you would buying in some pork fat and render fat from them and and then use the what’s remained as cracklings definitely yep.

Andrea:
Sometimes when we do our own butchering we’ll leave like a thicker fat piece on it so that when we get it out there’s like like a lot of fat.

Alison:
I see on the.

Andrea:
Outside and then we’ll that at that moment we can trim some off but often I cook it with that on it just, for the advantage of it and then afterwards you know it’s like an inch thick you don’t really want to eat all of that okay at least I couldn’t um so then we trim some of that off and I do just have a little cast iron on the back of the stove I just throw it in there and it kind of renders down and then yeah I like your idea I won’t send Rob over.

Alison:
To your house because he’d be like I’ll eat that.

Andrea:
Oh that’s fine he can do it he’s welcome to it um but when uh you said that you put cracklings on top of pizza changed my life yeah oh that’s my life so good um deb said amidst all the leftovers and using leftovers remember composting she said remember the high value of composting what it does for your land and everything and she’s absolutely right so that is partly what inspired me to start us off with bokashi because you do want to remember that it’s really important so thank you deb for that reminder and then she also talked about taking wash water and dumping it around plants remember you don’t want to do this if you use a toxic dish soap that will kill your plants but you shouldn’t be using toxic dish soap anyways so we use our dish water or we did for the longest time now we have a dishwasher so my life has changed but how.

Alison:
Are you getting on with that dishwasher is it going well.

Andrea:
It’s my best i’ve.

Alison:
Asked you i asked you excellent.

Andrea:
Excellent it’s part of the family now it’s never leaving but we i would save the dishwater in buckets and take it up to the chickens and so when somebody asked me once does the dishwasher save more power or water or not and I was like I can tell you how many gallons I used because I was taking it up by hand to the chickens but it was great because there’d be bits of food scraps in it and I used the thieves dish soap from Young Living so it was like a little immune boost anti-parasitic boost for the chickens just getting the soap but you know now I don’t do that because it all goes in the dishwasher but um, That is a good use. And if you are canning, actually, here’s another thing I learned from my friend when we were canning and you have like the boiling hot water left in your pots. And sometimes you actually want to dump the pot out, clean it and start a new batch of water. You don’t really want to always just use it forever. So we would take the pots out to her yard and we’d go where she had weeds, like along fence lines or something and pour the boiling water there. So we’re actually using the hot water to kill weeds in the moment instead of just pouring it down the drain yeah yeah all right do you want to read the next one.

Alison:
Yeah so this is another bridget but hello second bridget or first bridget.

Andrea:
Um she.

Alison:
Knows someone who uses egg whites for making marshmallows.

Andrea:
Um i’ve.

Alison:
Never tried that have you andrea.

Andrea:
I have not interesting if anybody has done it please send us an email yeah tell us how that’s interesting that’d be a good thing to add to the list um jc who has a goat dairy said when people ask for uses for whey she said well she drinks it and she said she can go through half a gallon a day of sweet whey which is high in electrolytes and protein so that’s and she’s a mom with nursing babies so of course what could be better for her so that’s a great use for sweet whey is just drink that bad boy um she also uses the whey from when she makes butter she makes ricotta and then the whey that’s left after that she reduces to a caramel sauce or to make my sauce cheese and again see the cheese episode in the show notes for using whey to make like a little like a thick spread she also uses whey as an udder sanitizer and teat dip which i had never heard of and thought was very clever, um and then of course i guess i’ll throw in for good measure that i always say when we’re talking about way you can if you don’t have a lot or if you have a lot i guess you could but you can pour it in ice cubes ice cube trays pop it in the freezer and then you have cubes of, ice way frozen way that you can um use to make fermented drinks in the summer.

Alison:
Yeah all right you.

Andrea:
Want to read the next one.

Alison:
Yeah i’ll take the next one um so ella said she uses stale bread in a french toast casserole and that just reminded me of you know um the english have a tradition of bread pudding and that’s another kind of similar to a french toast casserole that you can use bread pudding um either on its own with spices or with fruit or ella says she makes it savory so with ham cheese i can imagine some mushrooms and some onions in there kind of layering up a bit like the lasagna that we talked about but um kind of more a bread pudding style that sounds delicious i.

Andrea:
Wouldn’t i wouldn’t be mad if she made it for me.

Alison:
No no actually.

Andrea:
I think ella doesn’t live too far from me so there there is a chance that she could make it for me, i’ll make her something too something fun i’ll make her something delicious okay hannah said that she uses fruit that is too far gone to to make a kombucha second ferment that’s a good idea.

Alison:
Yeah yeah and.

Andrea:
Then she said of course the chickens recycle most of her scraps.

Alison:
Yeah so hannah’s in belgium you can get free eggs she’s closer to me she’s closer to me isn’t she i I think that using fruit that’s too far gone for kombucha or perhaps a water key for second ferment is a really good idea because it’s really, really sugary. You know, it’s got that really, the sugar’s right there. And so it’s going to make that second ferment really fizzy. So I love that idea.

Andrea:
That’s a brilliant idea. And then you take that and you put it in your crunchy oat bake. And then it’s just got all kinds of uses.

Alison:
Do you want to read uh bridget’s bridget so another bridget i’m not sure which bridget another thing i like to use fruit scrap for especially pits and seeds is infusing alcohol that’s interesting so i guess that’s just putting the fruit scraps or the pits into a bottle and pouring some alcohol over the top and waiting um i do like to do fruit cake and panettone for the holidays and soaking your dried fruit in cherry pit infused brandy is so good wow, that’s a sign note.

Andrea:
Allison that she put the recipe for that in the discord so i have a feeling there will be some very happy people this christmas.

Alison:
Yeah yeah.

Andrea:
That sounds wonderful um katie and that bridget i think is the bridget that lives out here by me i think she’s she’s my neighbor more or less okay katie had this great idea that i have never done alice and i wanted to know if you’ve done this she adds way to soup.

Alison:
No i haven’t done that we have sometimes um cooked grains in way when we had a lot of way when we used to make to train it out making yogurt or farmer’s cheese we used to cook grains in way but it is quite it can be quite sour you know because we’re using fermented way not sweet way um but it’s a kind of an acquired taste but it’s sort of a similar thing i guess if you added a little bit to a soup you just as she said you have a subtle sour flavor so you can just add a little touch of it to give a kind of an edge to a soup which would be quite tasty okay.

Andrea:
Do you want to read the next one i think this would help with rob’s.

Alison:
Bits if he doesn’t get okay um amy who is nearer me she’s up in the north of england picks off bits of fat meat after making broth okay we’re back talking about this adds it to soup and blends it what a great idea so it is only rob that will eat those bits of fat stroke cartilage stroke meat after making broth i don’t really eat them and capable, wouldn’t touch them but I can imagine if I then kept those and I had a soup and I blended it up but he would know no difference and it would actually add depth of flavor you know with the fat that’s on it and all those bits and it would add some thickness probably to the soup so I think that’s a fabulous idea thank you Amy yes.

Andrea:
And I’m thinking with fall heat coming right around the sorry sorry for everybody just like what um but with fall coming up um that would be really good blended into one of those blended butternut squash type soups.

Alison:
Yeah or.

Andrea:
Allison even if you were making those gaps pancakes with the squash you could blend it into.

Alison:
Those yeah with the eggs eggs and squash with thank you amy bits yeah changing lives.

Andrea:
Kelly said that she dehydrates tomato skins like if you’re if you peeled a bunch of tomatoes for canning or making tomato paste and then she um so she dehydrates the skins and blends them into tomato powder which.

Alison:
You could.

Andrea:
Um you know sprinkle into soup or whatever for flavor which i.

Alison:
Think some people do that with citrus don’t they that they dehydrate dehydrate the citrus peel and then blend it up and use that as a kind of an orange or a lemon sprinkle i’ve heard of people doing that before as well just reminded me great Good idea.

Andrea:
You want to read the final, the final tip, which is a quite good one.

Alison:
Another one from Katie. We’ve got more than one Katie in the Discord forum as well. So it’s, it can be slightly confusing. So Katie uses whey for golden milk. That’s interesting. So instead of using milk in the recipe, she will use whey to make the recipe. Wow. I’ve never done that.

Andrea:
She said that generally speaking, she’s, she swaps whey instead of milk in some recipes. And she said, beware, it doesn’t really work in everything. but in a lot of things it does.

Alison:
Well if you didn’t want to do it all you could just do half you know half milk halfway.

Andrea:
Half liquid halfway.

Alison:
You know see how it goes and then go from there if it if it works you know gosh is that more is it.

Andrea:
Still light outside yes it’s still light it’s a midnight, everybody’s like trying to find more dishes to wash i guess i’ll clean this counter again yeah yeah wow so many uses i i mean you just can’t look at leftovers the same when you hear all these wonderful things you can you know make extra cheeses and queso dip and um, all these porridge casseroles and things lasagna.

Alison:
Kvass make the.

Andrea:
Kvass yeah it’s wonderful yep thank you ever so much value and we we put got to put the value on it and yeah yeah.

Alison:
Thank Thank you for bringing it all together, Andrea. It’s wonderful to go through it all and hear it all. Thank you to all of the supporters who added their wonderful ideas to the stuff that we’ve been doing in our kitchen for a long time. It’s resulted in such a rich episode. Really, really wonderful.

Andrea:
Thank you. Yeah, keep them coming. Well, Alison, I think we just keep trying to break these long episode records, so we’ll have to call it quits for now. Yeah but until next time allison enjoy your leftovers thank you.