♪ ♪ ♪ ♪ DON'T THROW THAT FOOD OUT.

THERE IS NUTRITION AND GOOD TASTE IN THERE.

STAY WITH US AS WE TALK TO CHEF CHRISTOPHER STALLARD ABOUT MAKING DELICIOUS DISHES FROM SCRAPS NEXT ON "KENTUCKY HEALTH."

"KENTUCKY HEALTH" IS FUNDED IN PART BY A GRANT FROM FOWBTDATION FOR A HEALTHY KENTUCKY.

MY GRANDMOTHER WOULD MAKE COFFEE ON THE POT ON SUNDAY, KEEP IT ALL WEEK AND WARM IT UP UNTIL IT WAS EMPTY.

THAT COFFEE WAS BITTER.

MY GRANDMOTHER AS I'M SURE MANY OF YOUR PARENTS AND GRAND PARENTS DID CAME TO AGE DURING THE DEPRESSION AND LEARNED HOW TO NOT WASTE FOOD.

THE U.S. FOOD AND DRUG ADMINISTRATION ESTIMATES THE AVERAGE CONSUMER IN 2022 SPENT 11% OF THEIR DISPOSABLE INCOME ON FOOD.

ACCORDING TO A "U.S. NEWS AND WORLD REPORT" STORY FROM OCTOBER OF 2003, WEEKLY FOOD COSTS FOR A FAMILY OF FOUR VARIES ANYWHERE FROM $225 A WEEK TO THOSE ON A THRIFT I BUDGET TO $365 A WEEK FOR THOSE ON A SO CALLED LIBERAL BUDGET.

CLEARLY FOOD IS STILL A PRECIOUS COMMODITY AND ONE THAT WE CANNOT WASTE.

SO THE QUESTION BECOMES, HOW CAN WE STRETCH OUR FOOD DOLLAR, MINIMIZE WASTE AND MAKE TASTY MEALS.

FOR SOME, THIS MAY SEEM A DAUNTING TASK.

BUT FORTUNATELY OUR GUEST TODAY CHRISTOPHER STALLARD LITERALLY WROTE THE BOOK ON TURNING SCRAPS INTO DELICIOUS MEALS.

CHEF STALLARD OBTAINED HIS ASSOCIATE IN APPLIED SCIENCE IN CULINARY ARTS AND A BS IN FOOD SERVICE MANAGEMENT FROM JOHNSON AND WALES UNIVERSITY IN NOWCIALG.

HE IS AN AWARD WINNING PASTRY CHEF AND HEAD CHEF OF MICHAEL GRANT GASTRONOMY IN LOUISVILLE, KENTUCKY.

CHRIS, THANKS FOR BEING WITH US TODAY.

>> THANK YOU FOR HAVING ME.

I GUESS THE FIRST THING IS, WHY A CHEF?

HOW DID YOU DO THAT?

WELL, I DIDN'T KNOW I WANTED TO BE A CHEF AT FIRST BUT I ALWAYS LOVED TO COOK.

I USED TO BE IN THE KITCHEN WITH MY GRANDMOTHER ALL THE TIME WHEN I WAS A KID WHILE MY COUSINS WERE OUT PLAYING AND I ACTUALLY WENT TO THE UNIVERSITY OF TENNESSEE FOR A YEAR AND A HALF TO DO BASIC STUDIES NOT KNOWING WHAT I WAS GOING TO DO AND, YOU KNOW, CULINARY SCHOOL WAS STILL UNDER THE RADAR AT THAT TIME.

IT WAS NOT AS HYPED AS IT IS NOW.

I WENT BACK TO TALK TO MY HIGH SCHOOL GUIDANCE COUNSELOR ABOUT CULINARY SCHOOLS AND FOUND OUT ABOUT JOHNSON AND WAILS.

IT WAS IMPORTANT THAT I GET A BACHELOR'S AND THEY WERE OFFERING A BACHELOR'S DEGREE AT THE TIME.

>> WIN-WIN.

FROM YOUR EXPERIENCE, ARE WE REALLY WAISTING A LOT OF FOOD IN OUR KITCHENS?

>> YES, ABSOLUTELY.

I THINK A LOT OF IT HAS TO DO WITH CONVENIENCE, NOT REALLY BEING, IF YOU ARE NOT A CHEF OR A HOME ENTHUSIAST EVEN, YOU MAY NOT KNOW WHAT TO DO OR THAT IT'S EVEN POSSIBLE TO DO WITH SOME OF YOUR VEGETABLE SCRAPS OR MEAT SCRAPS FOR THAT MATTER.

AND IN RESTAURANTS, YOU KNOW, WE OPERATE ON SUPER THIN MARGINS.

EVERYTHING IS LOOKED AT AS A DOLLAR SIGN WHEN IT COMES TO YOUR INGREDIENTS SO THE MORE YOU THROW AWAY, THE MORE MONEY YOU ARE THROWING AWAY.

SO IT'S WHAT CAN I DO WITH ALL OF THESE THINGS TO MAKE SOMETHING DELICIOUS AND PRESENTABLE TO A GUEST AND MAKE A LITTLE BIT MORE MONEY ON THE INGREDIENTS THEMSELVES.

>> WHEN WE TALK ABOUT A FOOD SCRAP, WHAT IS IT THAT WE ARE ACTUALLY REFERRING TO?

>> WELL, IT COULD BE ANY NUMBER OF THINGS.

AND WHAT MIGHT EVEN BE CONSIDERED WASTE WHICH I COVER IN THE BOOK, EVEN STUFF LIKE ANIMAL FATS, BACON FAT.

EVERYBODY, GRANDMOTHER SAVED BACON FAT TO MAKE GRAVY AND WHAT NOT BUT OR A BUT THERE ARE A OF OTHER THINGS WE CAN DO WITH IT THAT IS DISCUSSED IN THERE.

PICKLE BRINES AND BRINES FROM THE CAPER JAR, THINGS THAT PEOPLE WILL TAKE THE PICKLES OUT AND DUMP THE BRINE OUT BUT IT CAN BE USED TO MAKE WONDERFUL MARINADES OR VINAIGRETTES OR ANY NUMBER OF THINGS AND THAT'S IN THERE.

SO IT'S REALLY LIKE TAKING A SECOND LOOK AT WHAT'S IN THE JAR, WHAT'S ON THE CUTTING BOARD, AND SAYING, BEFORE I THROW THIS AWAY, IS THERE ANYTHING THAT CAN I DO WITH THIS?

>> I BELIEVE IN A RESTAURANT, THERE IS A PERSON WHOSE JOB IT IS TO DO THAT.

YOU DESCRIBE IT IN THERE.

WHAT DO YOU CALL THAT PERSON?

WHO IS THAT GUY OR LADY?

>> THE CHEF.

>> BUT I THOUGHT IT WAS SOMEBODY WHOSE RESPONSIBILITY IT WAS FOR THOSE SCRAPS AND EVERYTHING TO MAKE SURE THAT YOU DO SOMETHING... >> THE GENERAL MANAGERS AND OWNERS ARE HAPPY, TOO, BECAUSE IT HELPS THE BOTTOM LINE.

WE LIKE IT BECAUSE WE RESPECT THE INGREDIENTS AND WE RESPECT THE FARMER OR THE, YOU KNOW, THE FISH MONGER, WHOEVER BROUGHT US THE INAGREED INGREDIENTS.

WHEE WANT DO WHATEVER WE CAN TO NOT WASTE THE INGREDIENTS BROUGHT TO US.

IN RESTAURANTS, WE CUT YOU KNOW, NICE PRECISE SHAPES, AND IN ORDER DO THAT, THERE IS ALWAYS A LOT OF BYPRODUCTS AND I'LL USE APPLES AS AN EXAMPLE.

IF WE WANT TO DICE APPLES INTO CUBES, YOU HAVE THE PEEL, THE TRIMMINGS, ALL THAT STUFF.

THAT CAN BE USED TO MAKE APPLE SORBET OR APPLE BUTTER OR IT CAN BE USED TO MAKE A SAUCE, A SAVORY SAUCE LIKE AN APPLE GASTRIQUE.

YOU HAVE TRIMMING OR WASTE BECAUSE YOU ARE TRYING TO ACHIEVE A PRETTY RESULT OR BECAUSE IT'S JUST LEFTOVER ON THE CUTTING BOOrd.

>> WE'VE TALKED ABOUT IT A COME OF TIMES.

THE BOOK IS CALLED WASTE INTO TASTE, TURNING SCRAPS INTO DELICIOUS DISHES.

>> YES.

>> NOW, WHEN WE TALK ABOUT SCRAPS, ARE WE ALSO STALKING ABOUT THINGS THAT ALREADY-- ARE WE TALKING ABOUT THINGS THAT ARE ALREADY ON OUR PLATE OR A DIFFERENT CATEGORY.

>> THAT'S KIND OF-- THAT'S A DIFFERENT CATEGORY BUT THE SAME IDEA.

I MEAN LEFTOVERS, RIGHT?

I MEAN I WILL BE THE FIRST ONE TO PORTIONS IN RESTAURANTS THESE DAYS ARE VERY LARGE AND I NORMALLY CAN'T EAT MY ENTIRE MEAL BUT NORMALLY I WILL TAKE THINGS HOME AND REPURPOSE IT INTO A SANDWICH THE NEXT DAY OR A CASE DEIA OR BEEF OR CHICKEN OR I GREW UP WITH MY GRANDMOTHER FATHER IN EESH.

WE WERE NOT ALLOWED TO LEAVE THE TABLE IF OUR PLATE HAD FOOD LEFT ON IT.

WHATEVER FOOD YOU PUT ON YOUR PLATE, YOU EAT YOU LEARN DON'T OVERFILL IT BECAUSE HAVE I TO EAT EVERYTHING THAT'S ON IT.

>> I GUESS THE FEELING THAT THAT WHEN WE TALK ABOUT MINIMIZING WASTE, IT HAS TO BEGIN WHEN WE DO OUR SHOCHING.

AM I WRONG ABOUT THAT?

>> NOT AT ALL.

>> AND WHAT IS THE APPROACH?

>> IN ORDER TO SAVE MONEY, ESPECIALLY IN THIS DAY AND AGE WHEN EVERYTHING IS MORE EXPENSIVE.

IT IS BETTER TO BUY LARGER CUTS OF MEAT OR WHOLE CHICKENS OR THINGS OF THAT NATURE AND DO SOME SIMPLE BUTCHERING YOURSELF AT HOME I WILL BUY A WHOLE CHUCK ROAST OR CHICKENS AND TAKE THEM HOME AND BUTCHER THEM, ZIPLOC BAG PORTIONS.

A WHOLE CHUCK, I WILL GET TWO ROASTS, MEAT TO GRIND FOR HAM HAMBURGER MEAT.

AND INSTEAD OF BUYING THEM ALL SEPARATELY, YOU ARE CUTTING OUT THE COAST OF THE BUTCHER DOING IT.

AND I KNOW IT'S TIME CONSUMING BUT IT'S LIKE ONE OF THOSE THINGS, IF YOU REALLY ARE ON A BUDGET AND NEED TO SAVE MONEY, YOU JUST BUY IT AND YOU SPEND A SUNDAY WITH YOU AND YOUR KIDS OR YOUR HUSBAND AND MAYBE YOU ALL WORK ON THAT PROJECT TOGETHER TO GET IT.

AND WE ARE IN THE DAY OF INFORMATION.

I MEAN YOUTUBE IS A WEALTH OF INFORMATION FOR SIMPLE BUTCHERY.

IF YOU WANTED TO LEARN HOW TO BUTCHER A WHOLE CHICKEN AND YOU ARE DAUNTED ABOUT IT.

WE REALLY HAVE RESOURCES NOW WHERE IT'S REALLY EASY TO LEARN THOSE KINDS OF THINGS.

>> WHAT IF WE ARE LIMITED ON SPACE WHERE WE CAN KEEP THINGS, EITHER REFRIGERATOR OR PANTRY SPACE?

DOES THAT STILL WORK FOR US?

>> IT DOES.

I MEAN YOU DO NEED TO DEDICATE A LITTLE FREEZER SPACE IF YOU ARE GOING TO DO WHAT WE JUST TALKED ABOUT.

AS FAR AS YOU KNOW, PRESERVATION OF VEGETABLES AND THINGS OF THAT NATURE, CANNING IS KIND OF ONE OF THOSE THINGS PEOPLE ONLY DO WHEN THEY HAVE THEIR OWN GARDEN.

SO CANNING HAS BECOME A LITTLE BIT LESS OF A STANDARD PRACTICE FOR HOME.

BUT THERE ARE VERY MANY THINGS THAT I TALK ABOUT THAT THE VEGETABLES CAN BE USED FOR CONSUMPTION OF THAT DAY, THAT YOU WOULDN'T HAVE TO STORE THEM FOR VERY LONG.

OR, IT WOULD PRODUCE JUST ENOUGH TO WHERE MAYBE YOU EAT THE MAIN PART OF THE VEGETABLE WITH YOUR MEAL ON THIS NIGHT OF THE WEEK AND THEN YOU MAKE A SOUP WITH THE SCRAPS SO TO SPEAK THAT YOU CAN SERVE WITH ANOTHER GARNISH OR ANOTHER PROTEIN LATER IN THE WEEK.

THAT WOULDN'T TAKE UP VERY MUCH SPACE.

>> BUT, YOU KNOW,FOR MANY OF US, TIME IS A FACTOR.

>> IT IS.

>> AND YOU KNOW, I THINK THE UNITED STATES IS THE ONLY COUNTRY IN THE WORLD THAT WOULD MICROWAVE MINUTE RICE.

SO, BUT THAT'S THE IMPATIENCE.

BUT SOME OF US DON'T HAVE THE TIME TO PREPARE THESE REALLY ELABORATE OR SEEMINGLY ELABORATE MEALS.

>> SURE.

>> ARE THERE THINGS THAT WE CAN DO TO DECREASE THE AMOUNT OF TIME IN TERMS OF PREPARATION AHEAD OF TIME.

AND DOES IT TAKE A LOT OF TIME TO MAKE A GOOD MEAL LIKE THIS?

>> WELL, LUCKILY MOST OF THE CHEAPER CUTS OF MEAT ARE THE TOUGHER CUTS OF MEAT AND REQUIRE KIND OF A LOW AND SLOW KIND OF COOKING METHOD.

SO IT'S REALLY SOMETHING, IF YOU PLAN THE NIGHT BEFORE, YOU CAN PUT IT IN THE SLOW COOKER WHILE YOU ARE AT WORK AND COME HOME AND YOU HAVE A NICE ROAST OR STEW IN THE SLOW COOKER READY TO GO WHEN YOU COME HOME AND IT DOESN'T REQUIRE YOU TO STAND OVER IT ALL DAY LONG.

AND THEN THERE ARE OTHER QUICK PREPARATIONS AS WELL WITH CERTAINLY CHICKEN OR SOMETHING AS QUICK AS SHRIMP OR THIN CUT FISH THAT YOU COULD COOK VERY, VERY QUICKLY WITH NO MAJOR LIKE PREP TIME.

>> ARE THE THINGS THAT WE CAN DO, LIKE WE KNOW MONDAY NIGHT, TUESDAY NIGHT I WANT TO EAT THIS.

ARE THERE THINGS WE CAN PREP ON MONDAY NIGHT'S MEAL THAT WILL BE READY FOR TUESDAY OR WEDNESDAY?

>> VERY MUCH SO.

IT IS REALLY JUST A MATTER OF ACTUALLY MAKING YOUR MEAL PLAN AND YOU COULD DO ESSENTIALLY THREE MEALS WORTH OF PREP ON, YOU KNOW, ON A SUNDAY IF THAT'S THE ONLY DAY YOU HAVE OR WHATEVER DAY YOU HAVE, AS LONG AS YOU SAY, OKAY, THESE ARE MY MEALS.

THIS IS THE PROTEINS AND THE VEGETABLES I'VE BOUGHT, WHAT DO WE DO?

AND ALL OF THAT PREP WORK?

I MEAN THAT'S WHAT MAKES RESTAURANTS SUCCESSFUL AND HOW WE ARE ABLE TO COOK THINGS OR WRITE AT THE LAST MINUTE IS BECAUSE THE MAJORITY OF THE PREPARATION IS DONE DURING THE DAY.

WE SPEND OUR ENTIRE DAY CUTTING VEGETABLES, BUTCHERING MEAT, GETTING EVERYTHING PREPORTIONED, PREPORTIONING MEAT, ALL OF THESE DIFFERENT THINGS SO WHEN THE TIME COMES FOR SERVICE, WE ARE ABLE TO COOK ALL OF THOSE THINGS.

A LOT OF THOSE INGREDIENTS WILL LAST A COUPLE OF DAYS IN THE REFRIGERATOR WITHOUT HAVING TO BE PREPPED AGAIN.

SO YOU TRY TO STAY AS FRESH AS POSSIBLE, BUT YOU ARE ALSO TRYING TO PLAN FOR AN UNKNOWN NUMBER OF GUESTS AND A LOT OF TIMES... >> I'M WONDERING IN TERMS OF WAYS TO CUT COSTS, WE HAVE GOT ERN TO THE THING WHERE THE APPLE HAS TO BE THE PERFECT APPLE SHAPE, POTATO THE PERFECT SHAPE.

WHAT ABOUT MISSHAPEN FRUITS AND VEGETABLES?

ARE THEY STILL GOOD AND CAN WE DO THE SAME THINGS WITH THEM AS WE DO WITH THE PRETTY ONES?

>> VERY DELICIOUS.

IRMEAN LOOK, SOME OF THE-- LOOK, SOME OF THE UGLIEST TOMATOES ARE THE BEST TASTING ONES.

THE HEIRLOOM VARIETIES.

THEY DISAPPEARED FOR A LONG TIME BECAUSE THEY WANTED PERFECT, ROUND, YOU KNOW, THE HOT HOUSE TOMATO THAT LOOKS BEAUTIFUL ON THE COUNTER AT THE PRODUCE MARKET, BUT YOU KNOW, EVENTUALLY WE WENT BACK TO FLAVOR.

AND THAT'S WHAT MATTERS MOST, RIGHT?

SO WE STARTED GROWING HEIRLOOM TOMATOES AGAIN, YOU WILL SEE IN THE GROCERY STORE, YOU WILL SEE ALL OF THESE, EVEN THE HEIRLOOMS NOW, IT'S LIKE THEY PURPOSELY DO NOT PUT OUT THE UGLY ONES BECAUSE THEY KNOW PEOPLE ARE NOT GOING TO BUY IT.

BUT THERE IS ABSOLUTELY NOTHING WRONG WITH THEM.

THEY'RE SUPER TASTY.

>> YOU GO TO PLACES WHERE THEY'LL SELL THEM CHEAPER.

>> FARMERS MARKETS AND WHAT NOT, YOU WILL USUALLY FIND SOME OF THE UGLY ONES.

IT'S JUST PART OF IT.

NOT EVERY TOMATO THAT CAME OUT OF MY GARDEN THIS SUMMER WERE BEAUTIFUL BUT THEY WERE DELICIOUS.

>> I CAN AGREE WITH OW THAT ONE.

WHEN WE ARE TAKING FOOD THAT HAS BEEN THE NEXT DAY OR THE DAY AFTER, FLAVOR SEEMS TO BE A THING.

HOW DO WE SALVAGE THE FLAVOR OF THAT FOOD?

WHAT ARE SOME OF THE TRICKS THAT YOU USE?

>> WELL, IT TAKES-- THAT DOES TAKE A LITTLE BIT OF FINESSE.

BECAUSE YOU ARE OR DEALING WITH SOMETHING THAT'S ALREADY BEEN COOKED.

AND SO REHEATING IT OFTEN TIMES, IF YOU ARE NOT CAREFUL, YOU WILL OVERCOOK IT AND IT'S NOT AS TASTY AND IT'S DRY.

AND SO MOST OF THE TIMES WHEN I'M WARMING THINGS UP, PROTEIN IN PARTICULAR, I TRY AND DO EITHER A REALLY SLICED THINLY AND SUPER FAST WARMUP, EITHER IN A CAST IRON PAN OR WHATEVER.

OR SOME SORT OF MOIST COOKING METHOD WHERE I'VE ADDED SOME STOCK OR SOME WINE OR SOMETHING TO IT AND KIND OF GENTLY STEAM IT OR BRING IT BACK UP TO TEMPERATURE BECAUSE IF IT'S TRY HEAT, MOST LIKELY YOU ARE GOING TO OR JUST LIKE COOKING IT IN STRAIGHT BUTTER OR OIL, UNLESS IT'S VERY FAST, IT'S GOING TO OVERCOOK SOMETHING THAT'S ALREADY BEEN COOKED.

SO YOU JUST HAVE TO BE A LITTLE BIT, HAVE A LITTLE FINESSE WITH IT.

>> WHEN I THINK ABOUT ENHANCING FLAVORS.

FIRST THING THAT COMES TO MIND IS USING VARIOUS SPICES AND HERBS.

>> SURE.

>> SOME OF US ARE AFRAID TO USE THESE THINGS.

BUT AS YOU ARE TELLING ME THAT I SHOULDN'T BE AFRAID, TELL ME THE DIFFERENCES BETWEEN A SPICE AND HERB OR IS THERE A DIFFERENCE?

>> WELL, THERE ARE DRIED HERBS, BUT TECHNICALLY THE DIFFERENCE BETWEEN A SPICE AND HERB IS THAT A SPICE IS A DRIED SEED OR-- IT'S DRIED.

WHEREAS AN HERB IS USUALLY FRESH.

YOU GO AND BUY A BUNCH OF PARSLEY OR CILANTRO OR THYME OR ROSEMARY AND THOSE HERBS ARE, THINK OF IT LIKE TEA.

WHENEVER YOU CUT UP FRESH HIRSHS, PUT THEM IN AT THE LAST MINUTE.

YOU DON'T PUT THEM IN YOUR SAUCE AT THE BEGINNING AND SIMMER THEM FOR HOURS.

AS SOON AS THEY HIT THE HEAT, THEIR VOLATILE OILS RELEASE AND YOU HAVE SOME BEAUTIFUL HERBACEOUS FLAVOR THAT COMES FROM THE HERBS.

BUT DRIED SPICES AND DRIED HERBS, BECAUSE YOU CAN HAVE DRIED THYME OR DRIED ROSEMARY IN ARE YOUR SPICE CABINET, THEY'RE A LITTLE MORE PUNGENT.

SO IF YOU ARE DOING A RECIPE AND IT CALLS FOR X AMOUNT OF ROSEMARY, IF YOU DON'T HAVE FRESH AND YOU ARE USING DRIED, THEN YOU NEED TO CUT BACK PRETTY DRASTICALLY ON THE DRIED BECAUSE THEY'RE MUCH MORE PUNGENT.

SO, BUT YEAH, SPICE CABINET IS AN IMPORTANT THING TO HAVE IN THE ROLE OF FLAVOR.

>> ARE THERE CERTAIN ONES THAT YOU SAY, YOU KNOW, YOU REALLY WANT-- IF YOU ARE NOT COMFORTABLE USING THESE THINGS, HERE ARE A COWELL OF SPICES AND-- A COUPLE OF SPICES AND HERBS YOU WANT TO HAVE AVAILABLE TO PLAY IT.

DON'T BE AFRAID TO PLAY WITH THEM.

WHAT WOULD YOU RECOMMEND?

>> WE ARE VERY FORTUNATE TO BE ABLE TO GET THINGS IN GROCERY STORES THAT WE WEREN'T ABLE TO GET EVEN 10 YEARS AGO.

SMOKED PAPRIKA IS ONE OF THE MOST AMAZING-- I GREW UP OF CZECHLOSLOVAKIAAN HUNGARIAN DESCENT SO SMOKED PAPRIKA IS FLORAL AND AMAZING.

SOME OF YOUR STANDARDS FOR, YOU KNOW,LIKE CUMIN, CHILI POWDER, MILD DARK CHILI POWDER, THINGS OF THAT NATURE CAN BE GREAT FOR A QUICK HOMEMADE TACO SEASONING WITHOUT BUYING THE PREMADE SEASONING PACKETS AND WHAT NOT.

AND, YOU KNOW, JUST SOME OF YOUR STANDARDS, CORIANDER, FENNEL SEED, THEY ALL OFFER DIFFERENT THINGS.

BUT WE COULD GO ON ABOUT SPICES FOREVER AND EVER.

>> THOSE ARE SOME OF THE ONES ONE MIGHT WANT TO KEEP AROUND AND PLAY WITH THEY WILL, HEY, TRY THIS THIS DAY, TRY THIS ANOTHER DAY, JUST TO SEE HOW YOU LIKE IT?

>> AND FRESH BLACK PEPPERCORNS.

I MEAN PEOPLE WOULD BE VERY SURPRISED IF THEY ARE USED TO USING A PEPPER SHAKER WITH SOME GROUND PEPPER THAT'S BEEN IN THE JAR FOR LORD KNOWS HOW LONG, HOW FLORAL AND AMAZING FRESH PEPPER CAN BE WHEN IT'S CRK CRACKED.

I KEEP A PEPPER GRINDER AND A GRIND APPRECIATE PEPPERCORNS IN A COFFEE GRINDER I HAVE DEDICATED FOR SPICES.

THEN YOU CAN HAVE GROUND PEPPER THAT'S FRESH THAT YOU CAN PUT IN A SHAKER OR SPRINKLE ON TO SOME FOOD WITHOUT HAVING TO GRIND THE PEPPER DIS L. SO ARE YOU TELLING ME THAT WHEN I GO TO A RESTAURANT AND SOMEONE BRINGS AROUND THE MAGIC WOODEN THING, YOU KNOW, DO YOU WANT FRESH GROUND PEPPER?

THAT REALLY IS DOING SOMETHING?

I MEAN IT'S NOT JUST HOCUS POCUS WAVING THE WAND OVER IT?

>> THE MOMENT THAT THE PEPPERCORN IS CRACKED, THERE IS AN OIL THAT IS RELEASED.

AND IT'S REALLY INTERESTING BECAUSE IF YOU JUST DO A LITTLE TEST WHERE YOU CRACK IT AND PUT YOUR NOSE DOWN TO IT AND SMELL IT, YOU CAN KIND OF SMELL THIS PERFUMY AROMA AND THERE ARE MANY KINDS OF PEPPERCORNS.

THERE ARE DIFFERENT VARIETIES OF BLACK PEPPERCORNS AND THEY ALL HAVE A DIFFERENT FLORAL QUALITY TO THEM.

>> THAT'S FOR ANOTHER SHOW.

>> YEAH.

>> I'M LEERY OF SAUCES BECAUSE I'M ALWAYS AFRAID THEY'RE COVERING SOMETHING UP IF I GO TO A RESTAURANT.

HOWEVER, HAVING SAID THAT, SAUCES WILL ENHANCE THE FLAVOR.

SO WHEN YOU ARE TALKING ABOUT SALVAGING OR USING SOMETHING THAT WE'VE HAD FROM A PREVIOUS MEAL, IMAGINE A SAUCE CAN REALLY TAKE IT INTO A DIFFERENT DIRECTION.

>> YES.

>> HOW DOES ONE GO ABOUT MAKING SAUCES?

WHAT ARE THE KEY THINGS WE NEED TO KNOW ABOUT THAT?

>> WELL, IT DEPENDS ON THE SAUCE YOU ARE MAKING.

IF YOU ARE MAKING A VEGETABLE-BASED SAUCE, IN THE BOOK THERE IS ONE, I THINK IT WAS ONE OF THE GREATEST SAUCES/SOUPS THAT WE CREATED AND IT WAS ALL BECAUSE OF AN AN A-- AN ABUNDANCE OF SQUASH SCRAPS.

IT TALKS ABOUT HOW WE CREATED A VEGAN ROUX BECAUSE WE WOULD MAKE THIS SQUASH PUREE THAT WE COULD PUT INTO SAUCES WITHOUT OFFICIAL HAVING TO PUT ANY DAIRY OR STARCH NIGHT SO IT WAS GLUTEN FREE AS WELL AND YOU CAN THICK ENMEAT-BASED SAUCES TO VEGETABLE-BASED SAUCES WITH IT AND WE WERE ABLE TO MAKE GREAT GOAT CHEESE AND SQUASH SAUCE FOR A FISH DISH.

SO THERE IS THAT.

AND THERE ARE QUICK TRADITIONAL SAUCE MAKING.

JUST LIKE MAKING GRAVY.

A LITTLE BIT OF FAT AND FLOUR IN A PAN, AND THEN YOU ARE ADDING SOME DAIRY OR MILK THAT WOULD BE THE FRENCH SAUCE OR A VALUTE OR A STOCK THICKENED WITH THE SAME ROUX INSTEAD OF DAIRY SO YOU COULD-- IF YOU HAVE COOKED YOUR CHICKEN IN A SPAN, YOU CAN SPREENG SML FLOUR IN YOUR PAN AND ADD CHICKEN STOCK TO IT AND TASTE IT AND THAT'S AS SIMPLE AS A SAUCE CAN BE.

>> WHEN YOU TALK ABOUT STOCK, THAT'S INTERESTING BECAUSE SOMETIMES WE'LL HAVE A WHOLE CHICKEN.

WE HAVE JUST ABOUT PICKED IT CLEAN.

CAN WE MAKE A CHICKEN STOCK FROM THAT OR EVEN IF YOU HAVE THE SHELLS FROM SHRIMP OR THINGS LIKE THAT CAN YOU MAKE STOCK FROM THOSE THINGS?

>> ABSOLUTELY.

WE ALWAYS SAVED SHRIMP SHELLS AND MAKE SHELLFISH STOCK.

WE WOULD KEEP PILING THEM UP IN THE FREEZER UNTIL WE HAD ENOUGH TO MAKE IT.

YOU DON'T HAVE TO DO THAT.

YOU CAN PUT SOME IN A POT WITH CREAM AND MAKE A SHRIMP CREAM THAT CAN THEN BE USED TO ENHANCE A DISH OR MAKE A SAUCE.

AND EVEN WITH CHICKEN BONES, IF YOU HAVE A BONES LEFTOVER, IT WOULD BE A VERY WEAK BROTH BUT YOU CAN MAKE A BROTH WITH IT.

AND THAT, YOU KNOW, IS USUALLY REFERRED TO IN THE FRENCH KITCHEN AS A REMALOUDE.

YOU WOULD STRAIN IT AND PUT THE BONES BACK INTO THE POT WITH MORE WATER AND MAKE A SECOND WEAKER STOCK SO YOU CAN CERTAINLY DO THAT WITH COOKED... >> YOU CAN PUT VEGETABLES AND THINGS LIKE THAT IN THERE, TOO?

>> JUST A LITTLE BIT.

IT CAN BE TO YOUR LIKING.

STANDARD IS CARROTS ONION, CELERY.

YOU CAN PUT LEEKS, FENNEL, DEPENDING ON THE DISH YOU ARE MAKING AND IF YOU NEED SOME OF THE FLAVOR FROM THE OTHER VEGETABLE, YOU MIGHT GO HEAVIER ON FENNEL THAN YOU WOULD THE OTHER VEGETABLES BECAUSE YOU WANT THAT TO COME OUT MORE IN THE BROTH.

>> DO YOU PUT THE VEGETABLE-- THAT VEGETABLE-- YOU DON'T STRAIN IT AND KEEP THE CLEAR STUFF.

YOU USE THE WHOLE THING WITH THE VEGETABLES TOO?

>> IN THE CASE OF A STEW OR A SOUP, YOU WOULD KEEP THE VEGETABLES IN BUT THEY WOULD BE COOKED DIFFERENTLY BECAUSE YOU WOULD INTRODUCE-- WHEN YOU MAKE A STOCK OR BROTH, THE VEGETABLE BASICALLY GIVES BECAUSE IT'S OVER A LONG PERIOD OF TIME, SO BASICALLY IT GIVES ALL THAT IT'S GOT AND FLAVOR AND NUTRIENTS TO THE LIQUID.

>> WE CAN USE SOME OF THE-- IF WE ARE CHOPPING UP STUFF AND WE HAVE EXTRA, THAT'S WHAT WE CAN DO WITH THAT.

>> CERTAINLY.

>> WHAT ARE THE THINGS IN THIS GOOD BOOK, WASTE INTO TASTE, WHAT ARE SOME OF THE THINGS THAT PEOPLE ARE SURPRISED LIKE YOU MEAN I CAN USE THAT AGAIN OR I CAN DO THAT WITH WHAT I HAVE LEFT OVER?

WHAT ARE THE COMMON THINGS PEOPLE DIDN'T KNOW OR GO WOW?

>> I THINK THE MOST COMMON THING THAT'S WEIRD TO PEOPLE WHAT IS WE TALKED ABOUT EARLIER, IS IN THE FORM OF FLAVORFUL LIQUIDS LEFT OVER OR FLAVORFUL FATS.

THEY DON'T THINK ABOUT THE FACT THAT YOU CAN MAKE A WONDERFUL CHICKEN BRINE OR SHRIMP POACHING LIQUID WITH PICKLING JUICE.

IT'S AS SIMPLE AS DOING TWO PARTS WATER TO ONE PART PICKLING JUICE AND SALT AND YOU HAVE DELICIOUS SHRIMP COCKTAIL ONCE THEY'RE CHILLED.

>> BUT I GOT A FAMILY OF FOUR, TWO KIDS WHO ARE LIKE 7 AND 9.

I DON'T WANT NOTHING WEIRD AND EXOTIC, SO BACK TO YOU AGAIN, MAN.

I'M ON A BUDGET.

WHAT AM I GOING DO?

I'M NOT HAVING SHRIMP COCKTAIL TODAY.

>> OKAY, WELL, LET'S SEE, THERE ARE SOME REALLY COOL THINGS WITH FISH.

A LOT OF GROUND MEAT ITEMS, RIGHT?

SO THERE IS A RAVIOLI DISH THIS THERE.

THERE IS A POT STICKER DISH IN THERE.

THERE ARE THINGS LIKE THAT WHERE YOU KNOW, THESE SCRAPS ARE NOT PRETTY, SO WE ARE JUST GOING TO GRIND THEM UP AND WE HAVE THIS GROUND MEAT MIXTURE.

HOW DO WE MAKE THIS GROUND MEAT MIXTURE OR MEATBALL APPEALING?

LET'S WRAP IT IN PASTA.

YOU DON'T EVEN HAVE TO MAKE FRESH PASTA OR FRESH WON TON DOUGH.

YOU CAN BUY THE WON TON WRAPPERS IN THE GROCERY STORES NOW.

AND JUST PUT A LITTLE BALL OF YOUR FILLING.

IT'S AS SIMPLE AS USING A LITTLE WATER TO MOISTEN IT AND CRIMPING IT CLOSED.

THEY CAN STEAMED OR FRIED.

YOU DON'T HAVE TO HAVE A DEEP FRYER ARE ANYTHING LIKE THAT.

YOU CAN PUT THEM IN YOUR REGULAR CAST IRON.

>> WHEN DO I KNOW HAVE I TO GIVE UP THE GHOST ON A PARTICULAR MEAT OR VEGETABLES?

I DON'T NEED TO COOK THAT.

I MIGHT GET SICK.

TELL TALE SIGNS OF THAT?

>> TEXTURE.

FIRST THING IS SMELLING.

THE FIRST THING YOU DO IS SMELL MEAT AND IF IT HAS GOT ANY KIND OF OFF PUTTING SMELL, THEN THE CHANCES ARE IT'S PROBABLY GONE.

BUT THAT BEING SAID, YOU CAN LOOK AT IT AND YOU CAN TOUCH IT AND YOU CAN SEE IF IT HAS LIKE A TACKINESS OR-- SLIMY IS THE WRONG WORD BUT SLICK OR TACKY.

IT DOESN'T FEEL FRESH.

THAT'S ANOTHER TELL TALE SIGN.

>> WHAT ABOUT VEGGIES?

>> VEGGIES ARE PRETTY SIMPLE F. THEY ARE GROWING ANY KIND OF MOLD OR IF THEY HAVE A BRUISED SPOT THAT IS EASILY, YOU KNOW, PUNCTURED WITH YOUR FINGER AND IT'S MUSHY AND CHANCES ARE, IT'S PRETTY MUCH DONE, TOO.

BUT YOU ALSO SEE BAGS OF GREEN BEANS THAT HAVE STARTED TO GO, AND THEY'LL HAVE LIKE A WHITE SLICK KIND OF FILM ON THEM.

NO GOOD.

>> WHAT ABOUT WHEN THE APPLE OR OTHER PIECE OF FRUIT HAS BROWNING THAT'S GOING IN THERE?

IT'S OKAY TO CUT THAT AREA OUT AND YOU CAN STILL USE IT?

>> OXIDATION IS GOING TO HAPPEN.

I MEAN YOU CAN SOAK THEM IN WATER IF YOU HAVE TO CUT THEM AHEAD OF TIME BUT IF IT'S NOT LIKE MUSHY AND OFF PUTTING, IT'S STILL CRISPY AND TASTE GOOD, THE OXIDATION IS NATURAL.

YOU CAN JUST TRIM THAT OFF.

>> SHORT 10 SECOND ANSWER: NOTHING GETS THROWN AWAY AND THERE ARE LOTS OF LEFTOVERS AT THE STALLARD HOUSE HOME.

IS THAT RIGHT?

>> CORRECT.

>> DON'T WASTE ANYTHING?

>> THAT'S RIGHT.

>> I LOVE IT, MAN AND YOU DON'T HAVE TO BE A CHEF IN ORDER TO DO THIS?

>> , YOU DON'T.

IT JUST TAKE A LITTLE BIT OF TIME.

YOU JUST HAVE TO COMMIT TO IT AND WATCH SOME YOUTUBE VIDEOS.

>> WE'LL WATCH YOURS.

OR BETTER YET WE'LL GET THE BOOK "WASTE INTO TASTE: TURNING SCRAPS INTO DELICIOUS DISHES."

THANKS FOR BEING WITH US.

>> THANK YOU.

>> FOR THOSE OF US WHO SHOP WITHOUT A PLAN AND QUICK ON THE TRIGGER TO THROW OUT PIECES OF FRUIT, VEGETABLES OR PROTEIN, PERHAPS WE SHOULD THINK TWICE.

JUST BECAUSE THE FOOD MAY LOOK ODD, IT DOES NOT MEAN IT'S BAD.

WE CAN SAL SALVAGE OUR FOOD BUDGET AND EAT WELL IF WE FOLLOW A FEW OF CHEF STALLARD EATS SUGGESTIONS.

IF YOU WISH TO WATCH THIS SHOW AGAIN OR ARCHIVED VERSION OF PAST SHOWS, PLEASE GO TO WWW.ket.org/HEALTH.

IF YOU HAVE A REQUESTY OR COMMENT ABOUT THIS OR OTHER SHOWS, WE CAN BE REACHED AT KYHEALTH@ket.org.

I LOOK FORWARD TO SEEING YOU ON "KENTUCKY HEALTH" AND IN THE MEANTIME CANS LOOK AT WHAT YOU HAVE IN YOUR CUPBOARDS OR REFRIGERATOR, DON'T THROW IT OUT.

THERE IS STILL TASTE AND NUTRITION TO IT.

SEE YOU NEXT WEEK.

>> "KENTUCKY HEALTH" IS FUNDED IN PART BY A GRANT FROM THE FOUNDATION OF A HEALTHY KENTUCKY.