Comments on: Five Tips for Managing Food Costs http://chefscollaborative.org/2009/11/02/five-tips-for-managing-food-costs/ At Chefs Collaborative, our growing community of chefs, farmers, fishers, educators, and food lovers is dedicated to promoting sustainable cuisine. Join Us! Tue, 31 Jan 2012 16:27:46 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Brian http://chefscollaborative.org/2009/11/02/five-tips-for-managing-food-costs/comment-page-1/#comment-1018 Brian Fri, 18 Jun 2010 01:17:31 +0000 http://chefscollaborative.org/?p=2774#comment-1018 Even if one cannot use everything they can always talk to a local farm or composting station to donate their leftover trimmings of meat or produce. Even if one cannot use everything they can always talk to a local farm or composting station to donate their leftover trimmings of meat or produce.

]]> By: Peter http://chefscollaborative.org/2009/11/02/five-tips-for-managing-food-costs/comment-page-1/#comment-524 Peter Fri, 20 Nov 2009 03:50:06 +0000 http://chefscollaborative.org/?p=2774#comment-524 Peel first and then use all leftovers in your compost bin. Composters turn vegetarian waste into black gold. The idea of using the whole plant or animal is ripe for medieval foods. Peel first and then use all leftovers in your compost bin. Composters turn vegetarian waste into black gold.
The idea of using the whole plant or animal is ripe for medieval foods.

]]> By: LeighB http://chefscollaborative.org/2009/11/02/five-tips-for-managing-food-costs/comment-page-1/#comment-512 LeighB Mon, 16 Nov 2009 14:31:28 +0000 http://chefscollaborative.org/?p=2774#comment-512 Hi Rachel, It's all a matter of personal style. I think the idea is that if you have trimmings from fish, meat, vegetables, whatever, to think creatively about how to use them--stock, fishcakes, meatloaf, whatever. Thanks for reading! Hi Rachel,

It’s all a matter of personal style. I think the idea is that if you have trimmings from fish, meat, vegetables, whatever, to think creatively about how to use them–stock, fishcakes, meatloaf, whatever.

Thanks for reading!

]]> By: Rachel Herman http://chefscollaborative.org/2009/11/02/five-tips-for-managing-food-costs/comment-page-1/#comment-501 Rachel Herman Sat, 14 Nov 2009 00:46:47 +0000 http://chefscollaborative.org/?p=2774#comment-501 !00% Utilization? Yeah, a few ideas seemed reasonable enough...but, using salmon bones for terrine? Meat trimmings for meatloaf? Bluefish trimmings for smoked bluefish?. Asparagus stems to make soup? Obscene is right! I say throw the bones and meat trimmings into their respective stocks, and serve the whole fish and the whole asparagus. !00% Utilization? Yeah, a few ideas seemed reasonable enough…but, using salmon bones for terrine? Meat trimmings for meatloaf? Bluefish trimmings for smoked bluefish?. Asparagus stems to make soup? Obscene is right! I say throw the bones and meat trimmings into their respective stocks, and serve the whole fish and the whole asparagus.

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