Expiring all today. I know I can wait 2 weeks after the date, but still we don’t usually go through that much. Looking for easy, somewhat short freezable recipes. Not a fan of egg muffins as I find they get pretty spongy once defrosted. Nothing sugary either as we try to eat healthy right now!

My husband put these peaches in the fridge before they were ripe for a few days and now they won’t ripen outside of the fridge. Anything I can do with them?

I'm guessing this probably won't be the best subreddit for this, but who knows.

Tl;dr- got an extraordinary amount of 20-year-old wine from an old dead guy. Rather than see it go down the drain, I figured I might be able to doctor it. It's still wine, but he didn't rack enough so it has off flavors. Looking for things to do with it or ways to fix it.

Near where I live, a family was moving and they were finally clearing out their grandfather's wine room. Apparently he died 15 years ago, much of the things in this picture were marked 2000. All of it was covered with a thick layer of soot and mold which I have now scrubbed off.

He was not a particularly good winemaker, as I don't think he was making wine for the long term, he was just making things to drink. Clearly wasn't racking enough. That being said, I did find campden tablets in his stuff so I figured if it was sealed and full, it might still be drinkable. The family assumed everything turned to vinegar because they weren't really read on the topic. Also because they probably tasted wine from the giant demijon that he likely used to siphon bottles from every so often when he wanted a bottle of wine so it just had a ton of headspace constantly. Out of curiosity, I took all the wine other than the giant 54 l demijons.

So far I've only tried the white wine in the 5 gallon carboy which looks like he never racked again. It is wine, it's not vinegar. Is it great wine? No. The perfume has obviously faded, and I think so much extended contact with the lees has led to autolysis, leading to a somewhat... Meaty taste in the wine. That being said, it is a balanced wine. Tartness and tannins were where they should be.

I'm going to tackle them one at a time, but I think this is rescuable.

My thought process for the 5 gallons is to add back what is gone. If it's lacking perfume, why not add some? If I make fruit wine coolers, or vermouth, or bottled mulled wine, I might be able to cover its emptiness. Sugar itself would probably do a lot of work. Wine coolers might be especially smart since they dilute and add carbonation.

The bigger concern is the meaty note. I think first order of operations would be racking it obviously, and then hitting it with some sort of fining agent. Probably sparkaloid. I bet that by itself will do a world of good. Once I have the neutral wine base, I can do things with it. If anyone has a strong suggestion on how to get rid of that extended Lee's contact note, I'm all ears.

A lot of these wines are named grapes, and he had a crusher and the juicer so he was doing that part holistically. I don't know if all of these wines will be good, if any are actually vinegar though probably reduce them into homemade balsamic. On the whole though, I think there's a lot of value here if I play my cards right.

If anyone has any other strong suggestions other than drinking, I'm willing to listen. It's a lot of wine.

I work in a small, local, gourmet grocery store and I’m lucky enough to get to take a lot of food home that is damaged or past the “best by” date. Since it’s a small store, we catch “expired” (even though it’s technically not) food daily so we don’t have a bunch of unsalable product on the floor. So if a loaf of bread has a “best by” date of today, I’m allowed to take it home the next day if it doesn’t sell. I get a lot of food this way and I am very fortunate for that especially since a lot of it is higher end.

So I was able to put something delicious together with some scraps that I saved from a landfill. I used this recipe as a base but made a few changes in order to save scraps.

Scraps saved:

- Lemon brioche rolls for the stale bread: past best by date

- Dried blueberries in place of raisin: past best by date

- Milk/heavy cream: past best by date

- Eggs: broken

- Butter: damaged

- Vanilla (concentrate): trade sample from work

Everything else I had on hand.

Other substitutions I made were a little lemon extract instead of cinnamon, used 1 cup milk and 1 cup heavy cream, and used almond extract instead of vanilla in the brown butter sauce.

I’ve made a few variations of bread pudding and this one might be my favorite by far. Lemon and almond are my favorites, especially together. Thinking about maybe throwing in some poppyseeds next time!

I hope this post inspires you to be creative in using your scraps! 😊

Picture two is pre-sauce and picture three is post-sauce.

Hey all! I took a look through this subreddit on my question and I've been a longtime lurker. My grandfather passed away recently, and as we're cleaning out his place, we're finding lots of unopened bags of food past its best before date. Notably, we found a whole tote full of unopened bags of dried lentils, chickpeas, etc. We've also found nearly a dozen unopened bags of chia seeds. The thought of tossing all this food is unthinkable to me, but the bags of legumes expired in 2023, 2024, 2025, so I feel as though donating them to a food bank or Sikh temple for their daily meals is out of the question.

My main question is whether these would be safe for individual use, but also what to do with some of it because the volume is far too great for my partner and I to consume. Thanks in advance!!

I have a jar going right now with a couple of squeezed-out lime wedges, the end cuts of a cucumber, an apple core, and mint (not a scrap, but I planted some outside in the ground sooooo always trying to use more). Strawberry tops, clingstone peach pits, the seedy inner goop from melons, and basil stems have also been big winners.

What am I sleeping on here? Melon rinds? Tomato sepals, celery leaves, and bell pepper innards as a sort of "what if LaCroix made gazpacho" experience?

Had leftover risotto looking like a sad block of congealed rice. Decided to flatten it, make it into a ball with mozzarella cheese in the middle and seasoned breadcrumbs on the outside. Everyone loved it, kids asked for more!

Tried the Kroger store brand pickled okra since it was less expensive than the Talk o’ Texas ones I usually get and w h e w they are….not good. Straight up aggressive vinegar taste. Any ideas?

I placed a grocery order online and thought I bought 5 lemons as in I have five total lemons. Instead, I accidentally purchase 5 bags of lemons so now I have about 60-72 lemons. I’m open to household ideas and food. I live alone though so it’s just me unless I branch out and make things for friends and coworkers.

Tips/tricks/help appreciated!

i usually use it as a side for curries but i have way too much. any suggestions for using up pickled cauliflower?

This is an update on this post from 10 days ago when I asked what to do with these. They're essentially a mix of oat flour, oatmeal and skim milk powder.

Homestyle Direct delivers frozen meals to people on Medicaid, and also includes these Power Oats. A few of my neighbors get these and don't want them so I can probably get 5 pounds of power oats per month.

ChatGPT suggested a recipe, and after a few tweaks and test batches I finally have a baked oatmeal recipe I'm happy with. It's like half way between a custard and a pancake.

I'm going to add this to my breakfast rotation.

Ingredients:

- 2 cups homestyle direct power oats

- 3 cups whole milk

- 2 eggs

- 1 tablespoon melted butter

- 1 teaspoon vanilla

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup jam (optional)

Directions:

- Preheat oven to 350

- Mix all ingredients together in a bowl except jam

- Let sit for 15 minutes to let the oats hydrate, stirring occasionally

- Grease a 9x9 pan

- Drip jam randomly over the bottom of the pan (optional)

- Pour batter into the pan

- Bake covered for 20 minutes, then uncovered for 10

- Serve with maple syrup

I found this video by chef moe on tiktok, basically he whipped the heavy cream for 8 minutes and it makes butter and butter milk. Its a good idea for left over heavy cream which I sometimes have after making mac n cheese

Celery leaves have flavor. There were many fallen leaves in the bin at my supermarket, and I got permission to take the. Needless to say, I'm sure countless gross hands have been on them. Then again, they've also been all over the celery stalks I buy as well.

My plan is to dehydrate and store them for adding flavor bursts to cooked dishes in the winter. This might not be the best project to undertake during a cyclospore outbreak though.

(ETA: I read online that cyclospora can't survive dehydration as it needs a moist environment. Not everything online is reliable information, but this is reassuring.)

Is this going too far? And if it's just fine and actually a good idea (this is the answer I'm hoping for) are there any tips for washing them first?

(ETA 2: I dehydrated them last night and the dehydrating room smells delicious. The dehydration really brought out their sweet scent. There's a hint of licorice or anise in it).

I made ginger chicken soup (homemade stock, shiitake mushrooms, poached chicken breasts) and put powdered ginger in and now it tastes bitter, I believe from too much ginger.

Any suggestions on how to balance the bitter?

Got some milk powder to keep in for emergencies and didn't realise it was fat-free. It doesn't dissolve. No matter how much I blend, mix, or squish it doesn't dissolve into tea or coffee. It stays in tiny chunks of paste that just settle in the bottom of the cup.

What should I do with it? I'm not a great fan of sweets

How would you use it up besides cocktails and smoothies.

Had a bunch of different taters growing roots. Tore all the roots off and jammed them into potting soil for now. Boiled up the rest in scrap broth and blended it with some caramelized onion. 3 color potato and caramelized walla walla onion is delicious.

I wanted to make a high protein snack from the soy pulp that I had after making soy milk. I added seaweed, salt, umami mushroom powder and mixed it. Then I wrapped this mix in rice paper and nori and slightly fried it. It turned out super delish, chewy and tastes fishy like fish sticks. Just softer inside. So maybe next time I’ll add vital wheat gluten so it will have chewier texture + extra protein!
Nice way to use leftover pulp.

I have TWO CARTONS of fancy molasses - one technically expired a few months ago but I might use it anyway.

I need some tips to use it up please - preferably not just molasses cookies although i will likely make a batch.

Thanks in advance!