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Whenever I make a recipe I end up guiltily throwing away a ton of food two weeks later. Is that better or worse than throwing away lots of packaging? What am I
by bradleyjg 10y ago
Whenever I make a recipe I end up guiltily throwing away a ton of food two weeks later. Is that better or worse than throwing away lots of packaging?
What am I supposed to do with 90% of the smallest bunch of scallions the supermarket will sell me after I use the 10% the recipe calls for? I know, I know, I'm supposed to have 5 other recipes that I either know or can invent at the drop of a hat that just happen to use all the same ingredients. But how realistic is that for those of us that aren't amateur chefs and don't really want to become one?
- jodrellblank 10y agoScallions are a weakly flavoured savoury salad vegetable, eat them. Put them in your face and chew. At the risk of turning you into an "amateur chef", eat something else with them like mayo or cheese or potato. Literally posting on the internet as if eating non-gourmet food was not even the most absurd idea you've heard of, but something that you haven't even heard of. ?! It's not a jar of aniseed, it's a small crunchy onion often served as a small crunchy onion. It's like asking "what can I do with this pear if I don't have any liqueur to poach it in? I'll just chuck it"
- numnum 10y agoThis made my day. I created N account just to up-vote.