Save Surprising Kitchen Scraps To Grow Infinite Food

If you want to put homegrown fruits and vegetables on the table, you don't have to go out and buy seeds; you can generate all the food you want with old kitchen scraps.

We've covered how to grow onions from old onion bottoms, and entire heads of romaine from lettuce hearts, but Andy Whiteley at Wake Up World didn't want to stop there. His post shows you precisely how to regrow lemongrass, potatoes, garlic, and more from kitchen scraps that most of us throw away or compost. It even works with pineapples:

To re-grow pineapples, you need to remove the green leafy piece at the top and ensure that no fruit remains attached. Either hold the crown firmly by the leaves and twist the stalk out, or you can cut the top off the pineapple and remove the remaining fruit flesh with a knife (otherwise it will rot after planting and may kill your plant). Carefully slice small, horizontal sections from the bottom of the crown until you see root buds (the small circles on the flat base of the stalk). Remove the bottom few layers of leaves leaving about an inch base at the bottom of the stalk.

Plant your pineapple crown in a warm and well drained environment. Water your plant regularly at first, reducing to weekly watering once the plant is established. You will see growth in the first few months but it will take around 2-3 years before you are eating your own home-grown pineapples.

For more information and tips on what you can grow from discarded food, be sure to hit up the source link.

16 Foods That'll Regrow from Kitchen Scraps | Wake Up World via The Kitchn

Photo by Vitamin (Shutterstock).

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DIY Roll-Out Pantry Saves Space in Your Kitchen

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What Knives Are Essential For a Serious Home Kitchen?

Some chefs possess an extensive collection of cutlery, while others keep just a few knives in the drawer. If you could only keep three knives, which would they be? The chefs at Stack Exchange give their picks.

I consider myself a serious home cook. What knives are essential?

See the original question.

There are three core essentials:

Chef's knife: 8" or 10" depending on your preferencesParing knife: 3" or 4" depending on your preferencesBread knife: As long as possible, 12"+. Feel free to go cheap here; it's serrated and thus largely unsharpenable. You may want to check out Alton Brown's book, Alton Brown's Gear For Your Kitchen. He spends a chapter on knives and where to go past the essentials. He also suggests which knives are worth spending money on and which should be throwaways.

Everyone's stressing the chef's knife, but I'd be even more generic. When starting out, you can do almost every task with:

A large knife: 8" Chef, 7" Santoko, or Chinese CleaverA small knife: paring or similar)A bread knife: serrated, 10" or longerAs you add to your collection, consider the following:

A boning / filet knife Kitchen shears (for snipping herbs without a cutting board or cutting the back out of a chicken)A carving knife (for slicing meats and large melons or splitting a cake into layers)A heavy cleaver (so you don't mess up your main-line knives when hacking up bonesheavy enough to use the back of the knife for cracking a coconut) A utility / tomato knife (mid-sized, serrated)A few people have mentioned a larger chef's knife, but it's going to be harder to control. Develop good knife skills first, then move to something larger. I know a few people who do everything but bread with a paring knife (and no cutting board, in their hand, cutting against their thumb), and I'd consider them "serious chefs."

After the three that most of us agree on (chefs, paring, bread), my next choice would be a "tomato knife," which is a little longer than a paring knife, but serrated like a bread knife. Very handy for anything with tough skin.

Disagree? Find more answers or leave your own at the original post. See more questions like this at Seasoned Advice, the cooking site at Stack Exchange. And of course, feel free to ask a question yourself.

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Organize Laundry with Kitchen Cabinets

It you're having trouble keeping your laundry room organized, you can repurpose an old wall-mounted kitchen cabinet into a great laundry organizer.

This tip comes via IKEA Hackers, but the principle is applicable pretty much any cabinet. Basically, just take a set of wall-mounted cabinets and either turn them upside down, or re-mount the handles to the top of the unit so you can reach them easily when the cabinet is on the ground. Then, cut a large circular hole into the top of each cabinet so that you can just toss your dirty clothes through while you're sorting your laundry into lights and darks. Once you're ready to start a load, just open up the cabinet door and pull everything out in one bundle.

As for the shelves within the cabinet, you could either remove them to use the entire thing as one big laundry hamper, or keep a few near the bottom to stash dryer sheets, detergent, and a lint roller. You could buy something similar commercially to do the same things, but if you can find some discarded kitchen cabinets on Craigslist, this would be significantly cheaper.

Laundry Organizer from Kitchen Cabinets | IKEA Hackers

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