Nose to Tail use of animals that feed us is coming back into "style" again thanks to proponents like
Fergus Henderson who has saved recipes, methods, and techniques using the whole beast that are in danger of being lost forever in this era of disconnect from our food. Pretty prime cuts of meat are the norm and flavorful but tougher cuts, organ meats, and what's considered the "nasty bits" like tongue and tendons have disappeared from view. The same holds true for vegetables.
Joel and Dana of the blog
Well Preserved are getting this nose-to-tail eating down to an art form with fruits and vegetables and Joel's dedication (he even scrubs the roots of leeks clean, dries and powders them) has motivated me to find more ways of making something useful out of the trimmings and leftovers from preparing fruits and veg for preserving.
After preparing this year's batch of
the greatest tomato paste ever I had a pile of pulp and seeds leftover.
There's a lot of flavor in that pile and while I could recycle it via the chickens I thought I'd try a Joel-inspired powder.
