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Stoploss puree

October 23, 2010

Slice eggplant and squash, coat with olive oil and gifted fancy balsamic mustard, roast.

Discover flavor remains bland.  Carmelize onions.  Add garlic, vegetable stock, coriander, cumin, salt, and pepper.  Blend with roasted vegetables.  Add cream.  Lesson: when a concoction fails to charm, make it SOUP(er)!

5 Comments leave one →
  1. October 23, 2010 10:55 am

    Om nom nom nom. That looks delicious!

  2. darkhana permalink
    October 29, 2010 1:43 am

    I’m sure you get this a lot, but what city do you live in? It’s hard to find food in dumpsters where I live because they are locked up, etc etc. What kind of city/environment is it best to find such treasures?

    Thanks :D

    • August 10, 2013 4:22 am

      Good web site! I really love how it is nice on my eyes it is. I’m wondreing how I could be notified whenever a new post has been made. I’ve subscribed to your RSS which may do the trick? Have a nice day!

  3. Kris permalink
    November 6, 2010 2:20 am

    I agree. I used to live in Northern NJ and would take the path into NYC to dive. I would leave with so much food that I rarely ever bought food besides the usual suspects – sugar, flour, black pepper, etc. Although, I found olive oil often enough that I never had to buy it.

    I currently live in Central Florida and everyone uses trash compactors or has a high fence surrounding their dumpsters. I feel really creepy wandering around the stores’ parking lots at 1 am with my bf waiting in the car. I’ve only gone once or twice and never dared to open the gate or the compactor. Any advice for anyone diving in this type of situation?

    Please feel free to email me with ideas. I have no idea how locals do it around here. I miss NYC diving. I know there’s tons of waste around here because I’ve never seen so much as a slightly wilted piece of lettuce at the grocery stores around here. =(

  4. November 22, 2010 11:06 pm

    When is the Big Book of Frugan Cookery coming out?

    And why not give away signed copies on this site?

    Inquiring minds (and bellies) want to know.

    Thanks for being an inspiration to us all.

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