One man’s trash is another man’s treasure.
As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.
Barber’s intent was to raise awareness about the vast issue of food waste. As we’ve reported, an estimated 133 billion pounds of food is wasted in the U.S. each year. The typical American family tosses out about $1,500 of food yearly.
Pasteurized milk doesn’t sour – it putrefies. Only raw milk will sour and not many people can even get that anymore. Any milk sold at the grocery store is pasteurized… Alternately, you can make something like clabbered milk by adding a little bit of acid to your milk – lemon juice or white vinegar both work. This tip also works for Russian style crepes (blini).
I don’t know that “garbage to plate” is the best way to sell this to people. I think everybody can enjoy tips like this to make use of things considered waste that really aren’t.