Inspired by this NPR Article Don't Toss That Sour Milk! And Other Tips To Cut Kitchen Food Waste I thought it might be interesting to ask what other people make with their borderline foods.
Personally, I use sour milked or cream for making scones or biscuits. I also do as suggested and put limp vegetables into my trimmings back in the freezer and use them up when making stock. Limp lettuce is great addition to chicken stock. It like a second depth of celery flavour.
bon appetit
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