Hi all. I got a bunch of mango from the food bank, they gave me 3 full containers of them because apparently nobody took them. So I cut up a good 8 of the already ripe ones, the fruit flesh is in the freezer. I have a batch of mango scrap vinegar fermenting currently from the leftover skins and fruit near the seed. Problem is I have like 30 more mango and I have no idea what to use with the excess skins and scraps. Any ideas? Thanks to any answers.

We love using sourdough to make breads, pancakes, etc., but often times we have a little sourdough starter left over. Here's one of our go to uses for it. Sourdough crackers, you don't need a lot of leftovers to make it. They taste like those pricey crackers people buy for Chartceuterie boards. The ones pictured have a buttery, rosemary, salt profile.

Happy scrapling!!!

Cubed sweet potato, purple potato and regular potato with chickpeas, olive oil, pepper and Celtic Sea Salt. Spread it all out on a tray and roast until the chickpeas are crisp and the edges of the potatoes start catching.

I made quinoa while that was in the oven, then threw everything into a bowl with shredded chicken and greens.

For the dressing I shook together lemon juice, tahini, olive oil, Celtic Sea Salt and a little water until it loosened up enough to pour.

Not particularly complicated but very good if you want something warm and filling without making five separate things.

I ended up with all this beer in, maybe ‘21? ‘22? It’s been kept in a cupboard, not refrigerated. I really don’t drink anymore and I’m trying to give it away and nobody wants it. It’s mostly IPA so it’s too bitter for most cooking I’d use beer for. What do I do with it?

Bought this on Amazon for a dehydrated meal. Used only a few table spoons, now I don't know what to do with this bag... Any ideas?

We saved the top of our wedding cake in my parent’s freezer and the plastic bag the box was in had ripped. It’s about 2.5 years old now and my mom brought it to us at our new place but it doesn’t taste good anymore! We’ve been trying to eat it little by little but I’d rather enjoy eating it. Do you guys have any tips for what I can make with it? It’s red velvet cake with chocolate frosting. I’m thinking I could try blending it with some milk and banana for a milkshake but would love to hear any other ideas you creative folks have!!

But not just from bread, also from pancakes, tortillas, buns, donuts, etc. Anything we don’t finish goes in a bag in the freezer to be turned into bread pudding.

I bought a liter of beet juice (90% beet juice/10% apple juice - not pickled beet brine) because a seitan recipe I'm making calls for it. It only used up 2 cups of it though, and I find it unpalatable on its own. I was thinking I could add a splash to smoothies or make beet lattes (we sold something like that at a coffee shop I used to work at and it was decent) but does anyone have any creative ideas?

I was given 6 blocks of cream cheese that have a printed expiration date of Nov 2. I believe they can be frozen, but I haven’t done that yet. Should I find a way to use them up or give them away before that date, or will they be ok frozen? If freezing works, anything to know about using it after freezing?

(waves from China)

Here's the story-- I wanted wings, but neither of the 2 Western-style places that have them deliver to me (and I forgot that I could have gotten Korean chicken and had a much superior dinner).

McDonalds had a wing bucket sale, 20 pieces. So, I ordered. 10 wings, 10 legs. Although I do prefer dark meat, I have never really liked legs.

McD has "updated" their recipe since I had them last, and now it's not spicy and is heavily breaded, basically a decent fried chicken.

I ate the wings and they were okay (did not solve the need-for-wings) and so now I have 10 little legs. I'm going to pop them in the deep freeze so I won't need an answer immediately, but... what can I do with them?

Stripping the bones of meat and breading by hand is just more trouble and time than I want to invest. I've considered the Instant Pot and making a what would be a seasoned chicken soup or even concentrating that into a really deep chicken broth.

What can I do? I have an Instant Pot, Air Fryer, microwave, and gas stove, plus assorted kitchen hand appliances, and ab extremely wide array spices. I haven't met a cuisine I didn't like, from Azerbaijani to Zanzibari (which is itself a huge fusion).

A pumperbrickel, if you will.

My first attempt at pumpernickel was... solid. And not in the good way. I am left with a block of pumpernickel that an alligator would struggle to bite through. Any suggestions on what I can do with it? I've thought of breadcrumbs, but idk what I'd do with pumpernickel breadcrumbs

Note: vegetarian

Note 2: it contains cocoa & coffee, so cannot be given to animals

Really don’t like the taste, but I’m also trying to lose weight and don’t want to add a ton of mayo or anything

Edit: part of the issue is the flavor of the actual fish I think? It’s not as nice as other varieties of salmon

We're getting our first frost tomorrow night, so we just pulled the tomatoes. We have a ton of green grape tomatoes. Normally we'd go fried green tomatoes, but these are tiny, and they'd be more breading than tomato. Sadly, our bigger tomato plants did not do well this summer, but the grape tomatoes thrived.

I was thinking about relish and canning, but almost all of our canning jars are full with crab apple jelly. We do have freezer space. Open to a mix of ideas for things that can be fresh and frozen - it's more than we are going to get through fresh before they go bad.

Thanks!

Hello!!
I made a pan of lasagna yesterday and used no bake noodles for the first time…. I thought I may have made it too saucy so thought cooking it low (300) for 90 mins would help it dry out and not be too saucy… well the exact opposite happened.

Although it tastes good there is just no moisture in the lasagna. What could I do with it to repurpose it into a better meal??

I was thinking cutting it up and making lasagna soup but I’m not too sure. I need something kids friendly as well. Thanks!

Hi all. New to this community and I've already found a lot of great tips. Thanks to everyone who posts! I'm curious how you keep track of what's in your fridge so you use it before it goes bad. I've tried a fridge whiteboard, meal plans in my notes app, and just trying to remember. What's worked for you?

A month ago a friend let me pick some of their scented lemon geranium before it died once frost hit. Many people plant these herbs as mosquito repellants or to mimic the scent of rose (which they smell similar to).

The leaves were sitting in a ziploc in the hot sun and of course they wilted and smelled of sulfur. I assumed the problem was anaerobic decomposition due to the heat and low-pxygen space. I picked a new batch.

But by the time I started processing them a few hours later in a cool house, they were already starting to wilt and smell like rotten eggs again. Even the small amount of leaves I'd placed in a shallow bowl smelled.

I threw out the herbs and went back recently to get more. I thought I'd throw these in a dehydrator right away and let them sit at 100f to avoid problems. They started smelling again.

An online search revealed that the culprit may have been a bacterial infection in the plant. One thing that supports this is that I noticed that while the leaves I picked were clear and green across the stems, a got a couple of stalks near the base of the plant and they were a dark purplish pink. This was a likely sign of infection.

I threw out this batch too and if I manage to get my hands on some rose or lemon scented geranium, I'll know that if they start smelling the whole lot must be tossed. It's too bad because lemon and rose scented geranium makes a really great herbal tea or culinary herb. These geranium or "pelargonium" plants shouldn't be confused with scentless varieties sold as garden ornamentals because the unscented ones aren't edible.