4826

I literally just wasted a cucumber last week, after buying it for something and then not getting around to making it until it was kind of dried out and wrinkly.

4827

Cucumbers are the worst for that. I 'm sure there is a good consistent way to store them, but I never can.

For borderline cucumbers, I try to salvage them with a basic quick vinegar pickle: Peel of the skin, salt for a bit (then squeeze on the remaining moisture, chop and add to rice vinegar and a little hot sauce or hot bean paste.

4828

I find that the various bell peppers are fine until they disintegrate. Crisp and firm one day, a puddle of slimy goo the next. Evil magic.

4829

Damn lettuce to hell.

I buy the bags of pre-shredded iceberg for burgers, Italian subs, etc., cuz there’s no way in fuck I’m finishing a whole head of lettuce in the week or so it’s viable, but damn if the contents of those bags don’t seem to go to seed in the space of just a few days. . .

4830

Why I grow my own. Having 4 pods of lettuce in my aerogarden produces just perfect amounts. Of course they’ve expended their useful production life, so now I need to replant. But for 5 months I’ve had fresh lettuce with no wastage hardly.

But cucumbers, ugh. They are like a 50/50 shot of me using them. Particularly if I have a rough week at work. I have a couple of dishes I like making with them, including a thai style cucumber salad, but if I don’t make it within a few days of hitting the store?

That said we are very good on food waste at our house. Our family of 4 probably keeps it under 50 pounds for the year.

4831

I tried a bread recipe yesterday in the dutch oven. The fact that I hurried through the rise time notwithstanding, it made a lovely, fluffy (if slightly dense) round loaf. I used a kneaded recipe for the dough, since I was short on time, but later this week I may try a no-knead recipe for a little more of a sourdough flavor.

I neglected to take any pictures, but given that it was my first-ever loaf of bread, I thought it looked half-decent.

4832

In terms of rotting food, Cilantro has always been an issue for me.

Now, I’ve gotten better, in that I’ve started washing it, and then laying it out on a paper towel and rolling it up, then putting it in a bag. This seems to do a good job at preventing it from rotting.

However, even so, I still have issues.

I grew some last year in my garden, but then it bolted. After bolting, it doesn’t taste good. I did get a ton of seeds, which fell into the garden, so I’m hoping that I’ll have a bunch this year. I’ve seen a bunch of shoots, but then they disappear. I think a rabbit is eating it. Freaking rabbit, if you just CHILL THE HELL OUT and let the stuff grow a bit, you can eat it and there will be MORE. But if you eat it when there is literally only ONE leaf, that’s all you’re gonna get!

I have recently found these little pods of mostly freeze-dried cilantro though. They stay good in the fridge for ages, and then even after you open one, it stays good in your fridge for 4 weeks. A decent solution, although the flavor is not nearly as pungent as fresh cilantro.

4833

My experience with growing cilantro is that it over takes everything in the area. I haven’t had to contend with rabbits though.

4834

We get fresh coriander (cilantro, whatevs), chop it up and freeze it. Same with basil and other herbs. When we need some for cooking we just spoon some in. Obviously if you’re using it as a garnish or it needs to be fresh on top then this won’t work but we’ve found it’s a good way of storing it for a lot longer.

4835

Some times we get several days out of the bags of shredded lettuce, but way, wayyy too often we get it home and the very next day there is a pool of brown, nasty liquid in the bottom of the bag from the greens disintegrating upon hitting opur fridge. We always check the bags first because Meijers has a habit of leaving this stuff out to sell til it’s practically a toxic sludge.

4836

Has anyone tried the beeswax paper for preserving? One brand is called Bee’s Wrap:

Now I am all for trying new things that work, especially the half orange, half onion scenario thing they push. The problem is, these little suckers are not cheap, and I hate buying things that don’t work as advertised, natural, organic or otherwise. Grove is pushing this this month.

4837

How can you tell when it’s bad?

4838

It turns brown/black and literally liquifies into disgusting goo.

4839

Okay. I can understand by sight. What I meant is that it always tastes like crap. ;)

4840

You have defective genetics!

4841

Haven’t tried it personally yet either. Still waiting for some a first hand review from a friend.

I think I’ve read some positive reviews from independent sources (probably Cook’s Illustrated). Only negative being cost.

EDIT: Found it from 2014. Also looks like should use it with meat either.

Bee’s Wrap ($16 to $19 for three sheets, depending on size), a beeswax-and-resin-coated cloth, touts itself as an environmentally friendly alternative to plastic wrap. Pliable, reusable for up to 30 washes, and mildly sweet-smelling, the wrap gains sticking power as its waxy surface warms under one’s hand, helping it seal to a container or adhere to itself. It comes in four sizes: small (7 inches by 8 inches; $16 for three sheets), medium (10 inches by 11 inches; $17 for three sheets), large (13 inches by 14 inches; $19 for three sheets), and bread wrap (17 inches by 23 inches; $15 for one sheet), for wrapping an entire loaf. We used Bee’s Wrap at home to cover serving bowls, to package lunch sandwiches, and to swaddle bread. The wrap avoided our major pet peeve with plastic—that it annoyingly clings to itself—and it kept food just as tightly sealed. But the wrap isn’t recommended for use with meat, since it can’t be washed in hot water. It also leaves a light waxy residue (which comes off easily with soap and water) on hands and dishes (but not food). So plastic still trumps beeswax for convenience, but if you’re trying to cut down on how much plastic you use, Bee’s Wrap can help.

4842

Thanks. The cost and limited use and limited number of how long you can use it has me hesitant but it sure looks hand to try and preserve some foods longer that I cute in half.

4843

Sez you!

4844

I can’t even buy iceberg lettuce.

I’m serious. The stores here don’t sell it anymore other than in the bagged up chopped form.

4845

Just made some of Kenji’s Thai crab fried rice (it’s not very photogenic, sorry). White crab meat’s too expensive here for this to become a regular thing but damn that was good. Though now I have to figure out what to do with the 50 other birds eyes I have left.