5 Dishes Using SCRAPS From Around the World 🗑️

[@RachelShadoan]

Y’all we should make Beryl a patchwork apron using scraps of fabric from all our countries

[@miayana2539]

I love this idea!

[@SoftenedStill]

Great idea!

[@freddiekinnaputi]

I was just thinking the same.

[@BubsyMupsy]

That's great idea, but who is going to stitch it?

[@IzabelCampana]

Just tell me where to send my little patch!

[@amon0285]

Such a weird comment, but I used to cook a lot of your recipes with my dad but now that he's passed away your channel is giving me a lot of strength. I can keep my dad's memory alive by cooking the things he would've liked. Thank you for doing this for all of us, and please know you've saved mine and my partner's Christmas ❤❤❤

[@mozorellastick2583]

I’m so sorry for your loss ❤

[@JohnMinehan-lx9ts]

@@mozorellastick2583 My regards to all concerned, good stuff, good family stuff . . . . grief is the price paid for loving people.

[@UnderTheBlueBeanBush]

Not at all a weird comment; highly relevant to Beryl's content. People keep sharing dishes that remind them of lost beloved ones.

[@Lalolale]

Thanks for that sweet comment, all the best from Germany to you ❤

[@JohnMinehan-lx9ts]

Und mit dir und deiner Familie . . . .

[@cosettelewallen4281]

I would love to see more food waste episodes. Food waste is some thing that I’m so passionate about and I really love learning about ways to reduce food waste by using parts of plants and animals and any other food waste instead of throwing it away.

[@CapitalJforJen]

100% agree

[@katrinnoe1646]

Yes please ❤️

[@NickaLah]

The main problem with food waste is that restaurants and grocery stores actively make sure the poor and homeless don't have access to any scraps, though. My hubby is a sushi chef, but has worked in various food service jobs, it's a hassle to even let employees take home comp'd items. It really depends on which manager is working at that time. Thankfully some managers don't care, but there is the assumption that employees easily get food for free all the time when that often isn't the case. The amount of people in food service that are going hungry while serving everyone else is sad, but even if they have bosses that are more understanding they shouldn't be forced to eat comp'd fast food that gets nasty as it has been left out all day. Imperfect produce is a different story, though. I wish perfectly fine produce was used wisely instead of just thrown out.

[@yeat7264]

Yess! I'd specifically love to see beryl try leverpostej (from Denmark) even though it's pretty difficult to make

[@hynnow18]

Me too!

[@limlianhui9462]

In Asia we do pay for even the ‘spare parts’ of the animal, not even the offal and ears are given out free. So it was mind blowing to go to Australia and be given huge salmon heads for free! We simply chopped them and fried them up, served them with a bit of salt and a squeeze of lemon and the whole family could eat basically for free.

[@catpawrosales4265]

Same where I live in Mexico. You pay the same price per kilo for bones and heads and tails and trotters.

[@sarac.123]

​@@catpawrosales4265Same in Italy. You pay for every part of the animal

[@MrVovansim]

Where I'm from, it depends where you go. At a supermarket, you won't get anything for free. But if you go to a small butcher shop, you might get stuff. My mom gets chicken necks for free from a local butcher to supplement her cats' diet. Of course this doesn't apply to things that used to be scraps, but are now sought-after, like chicken wings, ox tail, salmon collars, and the like.

[@Luciachan23]

It's mix for me back in Lima. You can buy fish head for cheap but it used to be that you'd get the head for free if you bought the fish from your usual guy at the market. Like a loyalty freebie. Same with spare cheap herbs at the veggies lady.

[@sarac.123]

@@Luciachan23 I was thinking about supermarket too but if you go in the same shops most of the times they give you something for free or at a less price in Italy too. For ex: backeries they can give you piece of focaccia or brioches for free at the end of the day.

[@victoriap1649]

Series idea: Greif Meals People around the world send in meals that help us get through grieving a loved one. The dish tastes like being with them again 🖤✨

[@zeideerskine3462]

Use the orange syrup to flavor black tea. It makes a smashing addition to chai. So christmassy! Drizzle it on buttered crumpets or toast.

[@pmclaughlin4111]

Add rosemary and drizzle on chicken...

[@Morticiarghhh]

Growing up in a Bengali household, I have hardly ever seen "scraps" go to waste. Fish head is considered a delicacy in my cuisine and we prepare it in multiple ways, including with daal, and veggies. My grandmother also used to fry the skins from peeled potatoes and gourds with some poppy seeds for extra crunch - it was one of our favorite snacks. I feel like modern cooking can be rather wasteful at times but we can always look back on our respective cultures for some inspiration. Lovely video as always.

[@artsysolanki]

I was going to say this! Haven’t seen this in other Indian cuisines much but Indian bengali food has lot of amazing dishes with bottle gourd peel, potato peel, plantain peel. Love all of them!

[@dishachakravarty1937]

Yessss! Murighonto!!

[@peacenlove]

Chechki❤

[@debolinas]

I was about to say the same. :) khosha bhaja (fried peels) is delicious. I have bought gourds for the peel and have then figured out what to do with the rest of the bodies. and let's not even start about muri ghonto (fish head and rice). These are such natural dishes in our cuisines that it isn't even an effort. It's quite common for a bengali to go buy just the heads or the intestines or fish. they are legit yumm. :)

[@Kathakathan11]

My Marathi father loves fish head recipes too, it’s kind of preference here, but knowing that it’s preferred a lot in Bengal is so good

[@sinaain]

I store my Parmesan rinds in the freezer, so if you don’t go that quickly through Parmesan that’s a good way to collect them without the risk of them becoming moldy

[@DraconicMaiden]

Same. Not me over here making those balls next week for dinner.

[@cojun1974]

great tip, I was just wondering, if that would be possible - and here I find the answer! :-) Thank you!

[@ninjabgwriter]

I do the same with vegetable peels and poultry carcasses for broth, but I never thought to put cheese rinds in the freezer! Thanks!

[@als246]

Me too, I always have a stash of them frozen. 😊

[@WulfLovelace]

That's the one that surprised me the most. I've always been told the wax isn't digestible. So I am confused by this recipe.

[@catherinedelspina9552]

Beryl, I loved this episode..so interesting and on topic. I had to smile as I watched you eat pig tails. Remembering when you were little : your most experimental food was chicken fingers. You are AMAZING. Keep it up, you inspire us. Love, MOM

[@hynnow18]

Adorable that this is your mom!!

[@daxdynamite2750]

My first job in a kitchen as an apprentice, my head chef taught me the most valuable lesson of my entire career: Let nothing go to waste. He would even go so far as to inspect the waste bins and fish out any useful scraps that we threw away to make a lunch for himself, just to set an example. Also, it's kind of wild to think that oxtails are considered a delicacy and are often sold for pretty high prices as an ingredient for such classic dishes like Oxtail soup with Madeira, yet pigtails are often discarded.

[@kazzagreen84]

I haven't made oxtail soup since becoming an adult cause it's so expensive now. It used to be the cheap meat. Same with lamb shanks. When I first moved out of home chicken thighs used to be the cheap meat and breast was expensive. Now it's the other way around!

[@daxdynamite2750]

@@kazzagreen84 Absolutely true! I guess that's the price we pay for more and more people becoming aware of the versatility and quality of ingredients, as well as more convenient and modern cooking techniques. Crustaceans for example were once considered an undesirable byproduct of the fishing industry. Lobsters were used as cheap prison food, and my grandma used to buy fresh crabs at the harbour for $0.10 a piece. A perfect source of cheap protein for a single mother with 7 kids. Nowadays a single North Sea crab would set you back an easy $40.

[@RyanTeo]

Pigtails are good for soups or for being braised (Chinese style 卤味).

[@keishamurray2711]

I work at a homeless shelter, and there is a Jamaican restaurant nearby that brings their left over curry and oxtail at the end of the day regularly. People pay alot to eat them at the restaurant, but our local homeless folks get so tired of them 😂😂😂. It's so good though.

[@pikqileong9795]

"This animal became food for us and one of the best things that we can do is respect that sacrifice by using as much of the animal as we possibly can." That's an amazing quote.

[@marybillups4822]

She hasn't cleaned the pig intestines, yet!😂 chitlins/chitterlings. Makes your house smell like a pig style on a hot muggy day! 🤢

[@trinkim]

In Trinidad we slow cook the pig tail so it’s all soft and melty and delicious! Happy to see more Caribbean dishes here!

[@jennep6184]

Same in Suriname

[@IamCee_Cee]

It's supposed to be slow cooked in St Lucia as well.

[@trinkim]

@@IamCee_Cee ok so it’s probably that she didn’t understand it needed to be slow cooked for a few hours or put in the pressure cooker.

[@burptothankthecook8005]

My parents taught me to use the whole broccoli when cooking. I think a lot of people use the crown and throw out the stem, which is half the vegetable, but when you peel it and slice it up, it goes great with the crowns in stir fries, etc.

[@Rose-jz6sx]

Broccoli stem is so tasty!

[@catladynikki2024]

Whole🥦 cream soup best!

[@Passioakka]

The same for the stem from cabbages. I llove to make a sallad with the marrow, grate it and pour some tasty dressing on it and stir.

[@UnderTheBlueBeanBush]

The stem is delicious: crunchy and sweet, both from broccoli and cauliflower, like a luxury carrot. But sometimes the outer part of the stem is too tough, so I slice it off and eat just the marrow: delish! I mean that part is delicious and crunchy eaten raw. Cooked the stem doesn't need to be peeled but its still as good as the florettes if not better, sweeter tasting.

[@AnnaChristina-l6o]

Now, I have learned something new, thank you.

[@cienciadedados]

What we consider “best” parts of animals is a recent development. In traditional cultures the organs are highly regarded. When predators hunt, they also prefer organs because they are the most nutritious parts. Beautiful episode on such an important topic. Beryl you’re a powerhouse of creativity and inspiration.

[@UnderTheBlueBeanBush]

Yes, the orcas are a pest to sharks: they hunt sharks just to take a bite of the abdomen with the liver and leave the rest of the shark for scraps... but I'm sure in the ocean the rest of the shark will be eaten by smaller fry...

[@kw1761]

Cooking vegetable stock with veggie peels and scraps is also a thing.

[@TheNinnyfee]

You can also freeze scraps until you have a big batch. 😊❤

[@saragoose]

Ya I keep a jar in my freezer for scraps and then when it’s full I make veg stock. Carrot peels, mushroom stalks, onion skin, basically any scraps are good!

[@ocimak]

I did this yesterday!

[@drothberg3]

And do the same thing with chicken or meat bones. Or the necks. They make great stock.

[@feyfantome]

I’ve always done that, plus the bones/skins/tendons

[@jasperramirez1308]

Another effective way to reduce waste is by adopting a "consume only what you can eat" approach when serving food. In various countries, I've noticed that they often pre-portion food onto individual plates, while in the Philippines, we typically place a shared serving plate in the center of the table with serving spoons. This allows us to take only what we can consume, and any leftovers are refrigerated for future meals or creatively repurposed into different dishes. For instance, today we might have lechon, and the remaining lechon can be transformed into a new dish like lechon paksiw for another day.

[@Padraigp]

Yeah consume only what you can consume makes a lot of sense 😂

[@jojoslowednreverb]

​@@Padraigpfr 😂

[@travellolo]

Filipinos don't have many leftovers because they are always hungry.

[@twitchy_bird]

We leave the large amount in the kitchen, make plates for everyone and let them get extra if they want, and then put the left overs up to eat again. I always figured that saving leftovers was "normal", like what most people did.

[@Padraigp]

@@twitchy_bird that is normal..eating the peel isn't always normal. But leftovers at least get kept for the next days lunch and snacking on later if peckish. Pr sometimes they stay too long and get given to the dog. Or get thrown into a soup the next day. My kids don't like leftovers but If it's pasta or rice dish I usually throw it in with a tin of tomatoes and cook it into minestrone soup theynnever know. Lol

[@13dulcie]

My grandmother used to make lemon peel and orange peels in the same way. She would always dip them in chocolate after she was done making them. She packaged them up in these really beautiful bags and gave him out to people for gifts. They were so delicious.🍊🍋

[@pmclaughlin4111]

I found a recipe when I was about 12 in a very old cookbook (1920s ish) and they did the orange peels and used them in a quick bread. I still occasionally get oranges just for the peel to make bread and scones.

[@annettejohnson2683]

I think that the peel should be boiled twice or more in fresh water before cooking in sugar.

[@taraoakes6674]

I adore candied orange peels dipped in dark chocolate.

[@creepyspookyicky]

@@taraoakes6674 delicious!! SAME!!

[@annetteknitter1113]

Could you share a recipe?

[@katgillang]

Thank you for saying that (about respecting the animal, not throwing parts away). It’s so important and it’s wonderful to hear others proudly proclaiming 😊

[@nozee77]

Loved this episode! Please make this a "no food waste" series! 🙏🙏🙏

[@pmclaughlin4111]

Citrus peel tips: remove "rind" with potato peeler before peeling the orange. If you are working with peels, use smaller sections. Blanch the peels (cold water, bring to boil, discard) -(Repeat if you left too much pith) Cuts down on boiling in syrup time (and if you left too much pith, cuts down on that problem)

[@peterdoe2617]

Better than the idea I had (using that tool you would use to remove the hay from an artichoke).

[@cindystewart5417]

I haven't made them in ages, but I remember the blanching, discarding x3, then I would dip it about 1/2 in chocolate. They get better if you let them sit for a while - then they are kind of like a jelly candy.

[@rachaelhoffman-dachelet2763]

I think the syrup cooked down too much and they got hard because the syrup became candy.

[@gregmuon]

I learned to do this by pre blanching too. Some people do it 2 or 3 times. I think twice is good. The boiling in syrup takes longer than you would think.

[@joannepeterson7896]

I learned how to make citrus peel candy by covering the peels with the pith with water, bringing the water to a boil and then discarding the water to remove the pith bitterness. I normally did it three times. Then make the sugar syrup, and add the peels. The sugar syrup must totally cover the peels. Cook the peels at a very low simmer until the pith and peels become translucent. Then using a slotted spoon, or a fine skimmer mesh strainer, remove them from the syrup and let them briefly cool on cooling rack, and dip into the granulated sugar, or melted chocolate. The syrup can be used in drinks, to brush on cakes, to use as a glaze for sweet potatoes, to poach hard fruit like pears for a dessert, to candy ginger slices, and I'm sure there is more.

[@JaclynMorris22]

What an awsome episode. I would love to see a collab between Beryl and June from Junelikethemonth, where Beryl gets waste recipes to make and then June uses the same ingrediants to make something else.

[@CinnamonQuills]

Between Beryl and Anti-Chef, the KZbin subgenre of "Food KZbinrs Reacting to Random Worrying City Noises As They Try to Cook" is one of my favorites 😆

[@cloudwatcher608]

Haha I totally thought of Jamie at that moment too!

[@jenbelanger4092]

I hope everyone's OK...

[@taraoakes6674]

Candied orange peels dipped in dark chocolate have always been one of my favorites. Now, about those Parmesan peel balls, I could see them used in a “meatball” sandwich…oh yeah!

[@andersonomo597]

Great episode!! I've had fun making delicious meals from supercheap pork bones and salmon 'frames' for the very reason of valuing the WHOLE animal, not just the 'choice' bits. It's food, it's healthy, it's delicious, it's frugal, it's fun, it's a conquest. *MORE EPISODES LIKE THIS PLEASE BERYL*

[@dailybread8376]

As a food pantry just up the road from you (Danbury, CT), this is great content and a wonderful, inspiring message. Reducing the amount of food going to waste is a huge part of tackling food insecurity. Way to go Beryl!

[@jaehaspels9607]

My family is Dutch and the Dutch are really good at not wasting anything. When we butchered, we pretty much ate or used all parts of the animal. The peels and stems of vegetables were still used in other dishes. My Grandmother's thing to do w/ leftovers was to make bitterballen. I make what I call garbage fried dumplings. I take all the leftover food in the fridge, chop it all up in the food processor and mix w/ soy sauce, wrap it up in wonton skins and deep fry them. We also consider it not wasting if you feed stuff to your animals.

[@andersonomo597]

Years ago, my single mother neighbour taught me to turn all the veg languishing in the fridge into what we call still call 'veggie moosh'. Basically you steam all the veg that you know will otherwise end up dumped, and mix it into a cheese sauce. Delicious, frugal, flexible, easy. We really need to be less 'precious' when it comes to meals! Love the idea of wonton skins AND deep frying!!

[@lijntje266]

maybe you know i guess im going to ask the cheese store later :P but im also dutch and i loved the cheese one but i tought the outher part was also plastic? and i dont realy want to boil and eat some plastic :")

[@toa7401]

@@lijntje266 if you have real parmesan cheese from Italy, you can totally eat the skin! Sometimes other cheeses have a very waxy skin, and I think only the cheap cheeses come with a plastic coating (if even then)

[@Pammellam]

@@lijntje266The parm rind is just super dried up parm cheese. I always use the rind in minestrone soup. It makes all the difference in the world! 1000% better with the rind.

[@lijntje266]

@@toa7401 are you from the netherlands? Cause i am pretty sure that matters a lot. I did google it and it said basicly all hard cheeses here comd with a plastic orange coathing the part underneath is edible :p

[@lisam5744]

I do hope you'll do more of these food scrap dishes videos. So many ways to take what most toss and make more food.

[@bad_mime]

Please make this a series!

[@johnhmaloney]

Great video! I've seen a lot of food channels on KZbin talk about food waste, but recipes like these really present a practical way of reducing it. I'd love to see more. Also, those parmesan rind balls look amazing, I'm definitely going to have to try them. And they'll push me to finally upgrade to actual parmesan, from the stuff in the green canister.

[@hannahpalko4371]

Hi Beryl! I just wanted to mention that if your sink seems to be running slowly, you could check the the aerator that is located at the faucet opening. It gets clogged over time and can really slow it down. you should be able to unscrew it with your hands and a new one shouldn't cost more than $10! It's a quick fix that can really improve your life (spoken as a renter lol)

[@BerylShereshewsky]

Oh my gosh I’m gonna check today!!! Thank you!

[@rvmush3883]

Or just put vinegar in a baggie and tie it around the faucet-I leave mine overnight. It will remove the minerals that are slowing the flow.

[@travellolo]

Beryl, chilaquiles are usually made from hardened old tortillas. Its probably the #1 breakfast in the world.

[@2pswanson]

Hi Beryl, I love your channel. One of my favorite take-always is your humanity and acceptance of imperfection. It gives your viewers the confidence to try new experiences and know that it is O.K. to fail. It gives me that confidence! That said, this episode was brilliant ! I actually have been waiting for it ever since your watermelon episode. Those rind recipes were fabulous! I just learned that one can save the seeds and roast them as many do with pumpkin seeds. I hope that you have more episodes with food waste. Two ideas that might help save you time and anguish: When a recipe states to peel tomatoes, it usually means to blanch them: Place them in a rolling boil for about two minutes and then immediately into an ice bath. The peels come right off. Next, try peeling the orange skin off of the rind with a peeler instead of taking the rind off the peels (The reverse of what you did). I think you will find it much easier. Please remember that I think that it is wonderful that you show us that we can explore culinary adventures even if we aren’t professionally trained cooks. Love it! I have so much to learn. Your channel has taught me so much. Paula Swanson

[@cowdoc123]

As a Southern Boomer raised by a Mom who grew up during the Depression, I really enjoyed this episode. The dishes weren’t the same but there were parallels. Poke salad, dandelion salad, liver and gravy, etc. maybe reach out for Southern American memory dishes, and their parallels that recall my era?? I just wish that I had spent more time in the kitchen with my Mom and Grandma, learning when I could have. 🥹 I can’t replicate that taste, no matter how hard I try. What is now called Soul Food was just supper when I grew up. 🥴

[@leapintothewild_original]

Yep, I remember my grandma making squirrel on biscuits for grandpa, remnants of their depression food. I tried it once but pretty stringy and greasy. Of course, I was a pampered 1960s baby reared on our own cows and pigs. 😊

[@yowayde]

Poke salad!! I've heard of people eating pokeweed but I've never tried it myself. Too scared 😂

[@elizabethlee3836]

Candied orange peels and grapefruit peels are a must in our family at Christmas time.

[@cojun1974]

Great episode - thanks a lot! For many years, when it came to chicken, I only ever bought breast and drumstick. But a couple of years ago I startetd to buy a whole chicken, and then seperating it into different meat parts to freeze, frying the skin as a treat, using the bones to make a broth, and after that - the tasties thing of all - using the meat scraps on the bones to sharply fry them and eat them in a stir fry. And I made up the rules for me, that I won't buy chicken parts anymore and that I can only go and buy a new chicken, once I have eaten all the parts of the previous one. Yes, this is a bit more work than just opening a package with pre-cut chicken breasts, but it makes me value the chicken meat much more.

[@anna-lisagirling7424]

I used to make sandwich filling from the bit of chicken meat that was left on the bones after making soup stock. I cut them up small, sprinkled some chopped almonds, chopped celery and parsley, chervil and black pepper into it all with enough mayo to make it spreadable. Yum on whole grain bread 😇and definitely better and cheaper than overpriced deli meat.

[@suchitracolonne1481]

Hi Writing to you from Sri Lanka the recipe using plantain peel is a very old recipe coming from great great grand mothers in Sri Lanks and very common. Peel the green outer layer of the plantain before you eel the whole outer peel and then peel and separate the plantain flesh to get rid of the bitter taste. Just mix grated coconut, onion, green chillie, curry leaves, turmeric and cummin seeds, salt and add to the boiled peel and toss for sometime. Lime juice at the end will give superb taste. Another recipe using oeel is to boil the cut banana peel the same way. Heat a little bit of oil and add the same ingredients of above recipe without coconut but with chillie flakes andd banana pell and cover and cook in slow fire till cooked. It is called tempered banana peel. Try it! ❤️🇱🇰

[@georgecarlson1460]

Beryl, I'm old enough that my parents were children of the Depression and their parents were farm families in the beginning of the 20th century. And a lot of those habits did get passed along. I don't peel vegetables, just wash thorougly. But even if I do for a particular reason, the peels get cooked down for vegetable stock. It has gotten really difficult to find a lot of the things I grew up eating. I really appreciated this episode! You rock!

[@mefesta]

The parm meatballs remind me of the egg cutlets my Sicilian grandmother used to make; after she made cutlets (veal or chicken), she'd mix the leftover bread crumbs, flour and eggs, and fry the mixture in patties. So delicious! Sometimes I just make egg cutlets without making the meat cutlets.

[@Chocokitty57]

Omgosh!!! Part Italian here too! And I thought I was the only weirdo who did this!!!

[@humayramostafa6622]

This is incredible! These dishes made from scraps all over the world celebrate sustainability. Kudos to Beryl for such an amazing episode. 🎉🎉❤

[@delanimoon]

I’d love to see you do this again. As a Black American we have multiple dishes like this, chittlins, chicken feet, trotters, to name a few. A lot of cultures have the history of making use of the full animal, for various reasons. Especially the parts that aren’t viewed as the ‘good parts’. And came up with delicious dishes at the end of it. Even the bbq that America is so proud of came into existence this way. When slaves, and their descendants had to make do with the bad, and soon to spoil, cuts of meat, used the techniques they knew along with spices to create something great. Now bbq is a staple, but b4 it would’ve been seen as something to mock. I like that you were showcasing the ingenuity in all the dishes in your video 😊

[@melissaburden6303]

Lemon, orange and lime peels, candied, then dipped half way into dark chocolate makes the best Christmas candy.

[@lisakilmer2667]

Or plain, on top of brie! Unexpected and fabulous.

[@bjdefilippo447]

They can also be used in marmalade, tea, potpourri, or, if you have the tools, to extract the essential oils. Citrus peels never go to waste around here!

[@pamelakilponen3682]

We use our food scraps here in Finland for use as biofuel to heat homes here in Finland. Every home and apartment block has bins to put them in. We wrap them in bio bags. They then collect them once a week. We don't have garbage disposer machines like you all do in the USA.

[@hello_akami]

as if this acct isn't already my favourite on here, the way that this food scrap episode could have gone wrong in so many ways and yet was still done exellently... i especially appreciate the honesty with the pig tail. thank you!

[@elizabethmeier5486]

If you microwave Parmesan crust it puffs up and gets super crunchy. My kids absolutely love this treat when I have a parmesan rind.

[@maya-gur695]

This video reminds me of my grandfather, who my father said loved eating fish heads. He wasn't from India, was born in Bukovina, which was then a part of Romania. I always thought of fish heads as something very Eastern European, so it's interesting to see them used in Indian cuisine.

[@alien-vu7yl]

My family eats them boiled which looks supremely unappealing to me. Fried and with all those spices, I would definitely try it. In my defence, I’ve never liked meat that much, left to my own devices I won’t eat it for weeks. Will definitely make candied orange peels this winter though, my boyfriend usually uses them in tea.

[@itsdonuttime7729]

common in many parts of asia

[@fibretowne]

I have a bsg of frozen parm cheese ends for adding to soup and now I can’t wait to try the parm cheese balls but I’ll be replacing the breadcrumbs with ground up pork rinds since I do not eat any grains 👍🏼💪🏼😊

[@Miserycordya]

growing up, I was self-conscious of my "otherness" compared to other American kids, and would make faces at our Portuguese dishes like arroz de cabidela (uses chicken blood as a thickener) .. it's interesting what experience, time, and distance can do to your perception of such things..

[@RoseNZieg]

as thickener? that interesting. we actually store chicken blood in salt water and cut them into cubes to boil them with other undesirable chicken parts. the blood cubes were so good. I actually prefer it to actual meat.

[@user-de6rn7mr7q]

I’m Portuguese and I did not know Thats why it was used

[@Miserycordya]

@@user-de6rn7mr7q yeah, it's main goal, of course, is to not let anything go to waste, but the addition of the chicken blood and vinegar adds a richness that's hard to describe. As a minhota, it was a not too uncommon dish.. especially in the colder months. It's funny that while I remembered enjoying it when I was very young, by the time I was a bit older, it was much more of a conflict.

[@rebeccafoster-faith6647]

Someone please make a short or gif of Beryl saying "I still feel intimidated every day...but I power through.". Truer words never spoken!

[@beacarrilloc]

I grew up eating trotters, fish heads, blood sausage, stomachs and brains. They were normal staples back then but with time they’ve become less and less common. 🇨🇱

[@RoseNZieg]

blood sausages are the best!

[@LikaSaliscente1969]

I used the peels & "scraps" of veggies to boil into vegetable broth, along with carcasses, and use that for various things like spaghetti sauce, bbq sauce, soup, etc... I also use the cheese rinds to thicken things. I'm also good at utilizing leftovers into a completely different meal, because we don't like eating the same thing all the time.

[@RadenWA]

In Indonesia there’s a preparation called “Ayam Tulang Lunak” which is a kind of pressure cooked chicken to the point that the bone becomes brittle and edible. As a result you can eat the entirety of the chicken as is, even the entire head. The bones absorbs spices quite well and with the marrow inside makes the bone literally one of my favorite part of a chicken. I don’t know exactly how they manage that and why not more countries do this as it really maximizes the usage of the animal.

[@EmL-kg5gn]

That’s so cool!!! I have some Nigerian friends who hosted a big celebration one time and one of the dishes they made was a chicken dish that also lets you eat the bones! Sadly I don’t know what it’s called. I’d never tried them before so it was very exciting for me 😊

[@biglinguist]

I would happily watch more scraps videos.

[@TF_NowWithExtraCharacters]

That fish head fry looks interesting! Around these parts we have a curry fish head - similar idea, only in a thick saucy curry that you drench over copious amounts of rice, and the head is simmered till the bony parts are pull-apart soft. We tend to use bigger fish for this dish though. EDIT: Just mentioning for anyone who wants more ideas - SortedFood recently had a couple challenge videos on food scraps too. Their "normal" member would cook something up, then the trained chef would create dishes based on whatever the "normal" discarded.

[@SathapanaRongthong]

I love this episode and I think the world needs more of how to make food from scraps.

[@tmw94777]

My parents and grandparents’ recipes all use non-standard measurements lol…a “handful” or “some” or “until it looks right” lol. As a chef it drove me MENTAL trying to capture these lovely family recipes. Finally, out of frustration, I put their mixing bowls on a scale and let them add whatever until “it looked right” and I wrote down the weights of each ingredient. Now that there is only my dad left, it gives me great joy to be able to make their food and have it taste the way I remember it. I thought I would pass along the tip to help anyone else who is trying to preserve those heirloom recipes.

[@sherisimms9213]

Great idea!

[@lisasolesky3255]

Beryl--I love and really respect your comments about respecting the animal that "became food for us".

[@jhbrown1010]

Ms. B, I liked this episode a lot. I use ham hocks in my collard greens, red beans and rice, navy bean soup. Also, you could have used your veg peeler on the orange while the rind was still on the orange. I have the same peeler. I also use it to peel apples. Schmaltz is a good idea. Most people discard chicken skin, I make schmaltz. Roasted potatoes, carrots, broccoli or green beans. Luv ya.

[@sherisimms9213]

I make schmaltz, too! My favorite part is the crispy bits of skin that I strain out. I made crackers with them, last time, and they were yummy!

[@Passioakka]

Make broth from bones after a dinner with a whole roasted chicken (or other meat). Put the cheese crust in the broth pan for extra umami taste and then make the "cheese balls" with the boiled crust. Peels and greenery from veggies goes i to a pan making veggie broth, in a sallad, making pesto or decoration. I have a garden and grow veggies and berries and what I do not use goes to my chickens and what they do not eat (not much) goes into compost. The marrow in different cabbage stems is delicious to throw into a wok, steam or grate raw into a sallad. When making broth from bones; remember to put a little acid of some sort (vinegar or lemon juice) into the pan to release the collage and calcium!

[@RaphCocson]

Burger patties made out of banana or plantain peels are a thing here in the Philippines. There was also a TV show where they featured sisig which is typically made with pork but using saba banana peels. Traditional sisig in itself was made from pig heads that would have been discarded but repurposed to make the best beer food.

[@dagmarbeeke6163]

Yaaaas!!! I was hoping on an episode like this for so long! Thanks Beryl!

[@HungryBaozi]

I waited so long for this episode, and you didn't disappoint me ❤ I thought you were going to deep fry that parmesan ball though, like an arancini. I guess learning how to use the parmesan rinds creates so many possibilities! It could turn into stuffing for zucchini or eggplant, or savory pancakes, maybe baking into sticks like grissini... I love it!

[@CapitalJforJen]

We are so wasteful with food, especially in North America. Thank you for this episode and I was impressed with the part where you acknowledged that if one was willing to eat some parts of an animal who gave it's life to bring us sustenance, one should be willing to eat all of the parts (11:33). It's a part of my culture growing up in an immigrant family and something I continue to normalize for my kids. We don't really eat meat much now but like to buy imperfect and discounted produce to help avoid these things from going into landfills. Anything we don't eat gets composted. Bravo Beryl! I continue to love everything you do.

[@traciechakraborty3829]

Fish head curry is AWESOMELY DELICIOUS! It's one of my favorite Bengali dishes ever. Right up there with hilsa, green mango chutney and kheer kadam (rasagolla encased in dried milk). And I say that as a someone who was reluctant to even try it. That's why my motto became "try everything once".

[@Mentallyunstableflop]

I just had a Kheer Kadam, it’s the better than Rosogolla in every way possible. it’s Durga pujo, I can’t have non veg, and I miss fish head like crazy

[@traciechakraborty3829]

@@Mentallyunstableflop ikr? rasagolla is ok. kheer kadam is AWESOME! Love the dry outside & the syrup in the middle. & if you're going vegetarian, India's the place to do it! They're veggies are so good & satisfying. Enjoy some hilsa after the puja, just avoid those tiny bones.

[@itsdonuttime7729]

@@Mentallyunstableflop it's interesting that no-veg, spec fish is not eaten. The Goddess had an incarnation where she was born to a fisherman's village.

[@Kathakathan11]

Green mango is just the magical ingredient, we put it in many dishes and along with fish recipes in Konkan

[@walterjunovich6180]

Please make a " Part 2 & 3 , etc. This is soooooo helpful now in these times . ❤

[@cel2460]

If you want to do another "food scrap" episode - go try the chinese milky fish soup （奶白鱼汤） that utilizes fish bones as the soup base

[@A.Edlacir]

Omg the Dutch oven finally made its debut! I hope you enjoy making more dishes with it 😊

[@BerylShereshewsky]

Did you send me it!?!?

[@A.Edlacir]

@@BerylShereshewskyyes I did From Amazon

[@ellenraguette4623]

I’ve made candied orange peels. My recipe boils the orange peels twice in just water and the third boil is with the sugar. The peels are not as chewy as yours appeared to be. When you remove the orange peels from the sugar boil ,you roll them in sugar and dry on a rack. I dip them in chocolate and give them as Christmas treats. I love them!

[@cherishcarvalho]

I'm so glad Beryl has such a big audience because her content is not only fun exciting and informative, it's also respectful and kind. I love this channel

[@lisam9233]

LOVE the perspective of respecting the animal’s sacrifice by eating all parts of it. That’s a game-changing thought. Thanks, B. ❤️

[@jonnylumberjack6223]

Scotland here! Our national dish is "waste" - that's what haggis is, really. Bits of animals not normally used, with oatmeal, herbs and spices, all wrapped up to be boiled in a sheep stomach. I don't eat it, because I don't eat meat, but it is delish, as is it's vegan cousin, veggie haggis. Sadly, it loses the waste aspect. I honestly can't think of another dish that I eat that is made from what could be considered waste, which is a sad indictment on Western consumerism. Must try harder!

[@colettebishop2173]

Stovies maybe (although not as a vegetarian!), bubble and squeak, soups of all sorts, stocks from vegetable peels?

[@jmillar71110]

Stovies, skirlie, rumbledethumps, clapshot, cock a leekie soup, tottie scones, fishcakes, lentil soup, Cullen skink, haggis pakora😂 we've got a fair few lol xx

[@ghw7192]

In his 1905 novel "The Jungle", Upton Sinclair wrote this about the hog industry, "They use everything about the hog except the squeal'. No waste. Excellent video, Beryl! PS. I love the way the tip of your knife never leaves the cutting board when you are slicing!

[@just1giuleejae1234]

Ive been so intrigued by food scraps/waste for about 6 months now. Ive been using banana peels, watermelon rind, orange/lemon peels, and broccoli stems in new ways. I'm mostly vegetarian so I dont eat a lot of meat. But I appreciate this video so much. I would love another one if possible. Thanks Beryl! 😃😉

[@shishly]

Love this channel so much. This has so much value, and love how each recipe is followed by a very thoughtful and not mediated story.

[@mazza-2023]

Berly, you're truly an angel! What a fantastic and inspiring idea to prompt us to be mindful of our food consumption. In today's fast-paced world, we often tend to overlook things, but it's essential to set aside a moment each day to express gratitude for our blessings, both in words and actions.

[@rosieliem_]

With fish head, you can also make fish head curry (gulai kepala ikan) or asam-asam kepala ikan - two different dishes actually, in indonesian food! Those are pretty good and MUST be eaten with warm rice ❤❤

[@robylove9190]

I use the rinds from citrus a lot. I make marmalades, candied peels, flavored sugars, etc. I grate peels and dry them to use in cooking. I make pickles from watermelon rinds.

[@sabrinagranger5468]

Yay! Food waste is such a shame so this is such a cool idea, I hope we get more episodes like this!

[@mathewritchie]

What constitutes the best parts changes over time,I can remember buying lamb shanks and beef shin (ossobuco)dirt cheep because it was sold for pet food and now they are premium cuts.

[@TheGoswis]

In Poland we cut the orange peel in small dice (around 5 mm) and put it in or (mostly) on top of pastries. Especially donuts (pączki). You can cut it in stripes first, put it on the side and easily cut the albedo (white part) off this way.

[@sarasolomon4812]

My Rabbi’s wife would sometimes put chicken feet (clean, with the claws removed) to her chicken soup. Delicious!

[@michlkwitz]

Can one of Beryl's sponsors please send her a decent blender and an apron? 😁

[@JasmineEMTrudeau]

Hi Beryl, I'm 55 yrs old and just this year discovered Pickled Watermelon Rind. I've always hated the amount of waste that comes along with summer watermelons so gave it a try. I love them.

[@basmah28]

There are a ton of Indian dishes that use scraps innovatively, especially Coconut, Banana, radish leaves, peels

[@GM-rg8sk]

I love that you made this episode. Please make more!!!

[@Rebelartist83]

The victorians would face palm at us because they wasted absolutely nothing..and were actually greener than us..to a point..and in my culture one of them ( native American we used the whole animal) and alot of colonists sneered at us for it but they also did that to us for regular bathing too so consider the source ..the Pennsylvania dutch were the ones that came up with scrapple so you might say they were some of the few colonists we got along with..since they got the everything but the grunt kinda cooking..haha and I grew up really poor and my mom hated to waste food as long as your vegetable scraps and meat scraps were fresh you had the makings of a fine soup..if we had the money for a Walmart rotisserie chicken we got like 4 meals from the meat and the carcass made a fine stock..i even save my bacon grease..that craps liquid gold for eggs and corn bread and beans.and if you have bones leftover from cooking steaks you can boil them for the marrow and a good beef stock for soup..my grandparents grew up during the great depression and WW2 and i was fortunate to learn alot from them about frugality and conserving food and haha pig tail is no different than ox tail another scrap meat that's good..if you have little odds and ends of different beans like red or pinto or black and navy beans even if it's like a little of each in the different bags you have the makings of a good bean soup and you can use any hog meat or bacon grease or some of your pig tail in it and add any odds and ends of rice you have like non sticky though lol..if you keep a well stocked spice cabinet it can make any meal no matter how humble and cheap taste good..the late Anthony Bourdain used to say no matter how poor the country they turn out amazing cooks and eat better than most of America..and he's correct if you look at feijoada ( Brazilian scrap meat stew its not bad )..where I live in the south it's almost unheard of to waste food unless your rich or stupid or both..in fact we have a family recipe called Scrap soup dont let the name scare you its whatever fresh veggies and meat scraps and canned vegetables odds ends you have im making a pot tonight and we usually eat on it all week..but its whatever meat you have left in the freezer ( so for us bits of beef) and leftover onions and a few canned goods..and it's delicious..its a week till payday and we only have so much food till then so you have to get creative if you have a little flour left and a handful of potatoes voila perogies...i like what france has they consider wasting food a crime its illegal to waste food cafes and eateries and stores are told either sell it super cheap to poor people to avoid the health dept or give it to them or a food bank to avoid a heavy fine..we should adopt that..tbh..and that orange candy is no different than the old candy of pickled and candied lemon and limes..from the 1800s lol

[@jacquelinegibson7420]

Absolutely brilliant episode, and I really appreciated how respectful and curious you were about the unfamiliar ingredients.

[@heikesiegl2640]

Oh another tip about good waste: First: save scraps, skins and peels for broth Second: how about trying bokashi :) It ferments the scraps and is great for your soil, even if you don't have a Garden you can still find use for it or give it away. I made like 6 full bokashi buckets this year. Only with kitchen scraps. Ok one was full of leaves ;) I also put the shredded hemp bedding from my rat cage in it. My plants love it. I think there are small composting mashines as well that work with dehydration. Never tried those, thought its a waste of energy but i also heard positive thoughts so maybe its worth to look into it

[@sophiemueras]

I want more food waste episodes!! This was my favorite so far!

[@InLoveWithMuse]

Really cool content.🤩 Have you ever done a "leftover" episode? Everyone could use a recipe that utilizes leftover rice, potatoes, pasta etc. 🙌🏼

[@robertwilloughby8050]

Ah, as a UKist, we have Bubble and Squeak, which is Cabbage and Mashed Potato fritters from when you have slightly over provided for Cabbage and potatoes! Can also be made with Brussels sprouts!

[@lhs1221]

What a fantastic episode! ❤ I loved it! You cleaned that fish head so well! Scissors are a Bengali’s best friend when it comes to taking out those gills!

[@priscillad8]

Banana peels have been common here in Brazil in recent years, especially among vegans. Orange is also available here, and we also have a ginger version

[@carsonwieker]

Love it! Great episode. "I just think that we're missing out on so much.. We're missing out on better dishes and I think we're missing out on just being better consumers" Thanks for your and everyone's work and contribution. Cheers! 💚🙏🏼

[@lunalou3489]

Great episode! My orange peels go into vinegar to make a cleaning solution. They dont get eaten but, definitely used.

[@donnabrown2886]

A friend of mine had a chocolate candy business and one of her products was candied oranges. She made them a bit larger and dipped part in chocolate. They are very sweet. I love all your videos. I learn so much about different types of food. It opens up my taste and I love trying out new recipes from you! Thanks

[@obsidianwing]

In germany we have delicacy called OX Tail Soup , its made from meaty Tail end bone from a Ox tail.The bones are not cheap and in past have been a Waste part and used when you are poor. But its no longer this popular in our Times, but love it since my childhood. Beef bones that are left over with meat on its giving a amazing stock broth and when scrap off the meat you can make a amazing beef salad with the scrap pieces ,to put on sandwick with mayo and pepper . They pretty cheap and having so much taste in it. Also the Orange Peel Candy , we have some something simlar here its "Orangnat" ist candies Orange fruit. Yout put it in Christstollen and other baked goods. Left over Potatos can turn into a yummy hot Potato salat with a roux base and bacon cubes, but works with beef too.

[@JanetBrown-px2jn]

Ox tails are expensive here in the US,partly because they weigh heavy so cost a lot to make a stew.Growing up in England my mother made Ox tail soup.

[@captm9025]

@@JanetBrown-px2jnI agree that oxtails are expensive. When chefs started to use them in fancy recipes, the price went up. It became a delicacy. Another example is chicken wings. Crazy expensive now.

[@raffaelemirigliani4664]

I'm surprised you're not at 1 million subscribers yet. Thank you for your videos and educating us on different food cultures. ❤

[@freddiekinnaputi]

I so totally agree where Americans only want the "best parts". Once upon a time we'd buy ox-tails by the 15lbs bags on the cheap, in the 70s-90s back home on Guam. now a days you'd be lucky to get 6pcs for less than $15-$20 in TX. Oxtail stew is still my favorite stew just turned to delicacy bc of price. Oh and if you're ever in Carson City NV visit The International cafe best sushi place that also serves fried fish collars muah the best! LOVE your vids aswell as your pan pals on pbs. I love PBS !

[@bjdefilippo447]

My mum used to make an amazing oxtail soup. Sadly, I didn't get the recipe before she passed, but it was rich, tomato-y, and very cheap to make.

[@deidrecruickshank7975]

Hi Beryl, you havent failed at all. The candied orange peels is a totally traditional thing to make from UK/European culture. You didnt do everything wrong, and you say it was hard, but was it really? You were making something you've never even heard of let alone made. You did things, like removing the pith from an orange peel, as a rule its not hard, BUT it was something you'd never done before. I suggest though it takes a tiny bit longer to slice them into strips first then remove the pith, its way easier to then run your knife under the pith, if a tiny bit is still left its ok, but dont sweat it. You did fine. Also, we tend to only roll half of the strips in sugar, and the other half we dip half of the strip in melted chocolate, theyre divine! The look so good too with one half orange and the other brown. Anyway after all that you did great! ❤

[@lynnboartsdye1943]

Food waste is something I have so much anxiety about, especially when it’s a “waste not want not” situation. My family’s recently been doing compost that my mom will take to her work to dispose of and I’ve been feeling better about it in general. Also just trying to buy groceries in the amounts I’m sure I’m willing to eat. Sometimes buying in bulk of something perishable just adds to the anxiety and makes it harder to get through all of that food. Some waste is inevitable but reducing it as much as we can and in a way that benefits us and the environment is pretty awesome

[@teenish5602]

Beryl - you are a treasure. the rosemary face - classic. removing fish gills - for reals ?!?! eating scraps - completely entertaining.