5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Chef Russell Moore spent 20 years at Chez Panisse in Berkeley, California, under the guardianship of locavore pioneer, Alice Waters, before carrying over that same locally-focused mindset to his own restaurant, Camino, in Oakland, California. Here, the menu changes nightly depending on whatever the day's seasonal bounty entails.
From the beginning of his cooking career, Moore has maintained the ethos of using every part of the sourced ingredient - from whole hog to whole pod. As the old adage goes, "waste not, want not."
Five Cooking Leftovers Not to Throw Away: Russell Moore
2. Citrus Peels
3. Fruit peel and cores
4. Trimmed fat
Partial to the discarded bits? One man's trash is another man's treasure in the comments.
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