I kind of, have always, made a final ‘green’ pickle in my garden with all of my late summer, trending into fall, unripened green tomatoes, chiles, and any veg still alive. I guess it would be considered chow-chow. It’s a relish, but it’s using up all of last years, heading into winter…
I’ve never heard of this before and I just looked it up. It seems I could even freeze the cores until I have enough of them and just make jelly then. Definitely trying this.
I’ve been wanting to make apple butter, and I now have all the tools. Next fall I’ll do that, and make the apple scrap jelly as a complementary recipe.
For recipes which call for only whites or yolks, I keep track of them, so if I have too many yolks, I can make one of the recipes which calls for extra yolks.
Too many egg whites get frozen for angel food cake.
If you’re down to the rind of a Parmesan cheese wedge, use it in minestrone soup. Make sure there’s no wax or plastic, and just chop it into little pieces and chuck them into the pot.
The green ends of leeks can be used with other vegetables to make broth, if you don’t mind the dark color. There’s usually a good amount of dirt and grit between the leaves, so you have to clean them thoroughly. Put 'em in a ziplock baggy and into the freezer they go.
Until our neighbor cut it down last year, there was an enormous apple tree that hung over our fence and dropped ripe apples into our back lawn. My landlord would gather them up and give them to a friend to make large quantities of apple butter. I still have a container full of apple butter in my fridge, preserved under a layer of brandy.
I have the same situation, buy i gathered all of the ground rot dregs and green apples in bags for my deer hunting buddy to use in his “bait piles” with corn. Mmmm… Venison Burger sounds good.
Chickens will eat anything.
I thought it might be about frying bacon in that ‘Non-stick’ pan that very much does stick, because all the coating has long since worn off. You know, that pan with the broken handle. Flip that bacon with the JB Welded spatula. Umm! Breakfast!
When I eat sushi, I have to ask for more Wasabi, like 2 times during the meal. The guys at my old regular place would start me out with a scoop-full.
I love wasbi, too. And eat more than I should on sushi. But, that’s the way I like it. I also need copious amounts of horseradish with my roast beef, otherwise I don’t feel like a Beefeater. I’m that guy that asks for extra Horsey Sauce at Arby’s
Don’t ask what it’s made from…
I saw a video online just this morning. Slices of pineapple - the prickly skin that was cut off from the core, with some juicy flesh still on it. Boiled in water with rice and sugar till soft, then put in the blender and pulverized. Strained, put in refrigerator, to make a refreshing drink. 
When we have shrimp cocktail at home, I save the tails in a bag in the freezer. When I make a seafood soup/chowder, I put the tails in a fine mesh bag and use them for flavor.
I use the simmer broth (& floaty bits) from corned beef for split pea soup.