Americans chuck about 20 pounds of food every month， costing us anywhere from $28 to $43per person。 Part of that is an aversion to food we might consider below-standard。 There‘sbeen a movement in the past couple years to start embracing ugly but still perfectly goodfood， and educating cooks about the food scraps they shouldn’t be tossing。

　　美国人平均每人每月丢弃20磅的食物，人均浪费28到43美元不等。部分原因在于人们觉得有些食物“不达标”，有厌恶情绪。过去几年里，人们开始接受貌丑但仍是好的食物了，教厨师了解他们不该扔的厨余。

　　Read on for 10 food scraps you can re-purpose in recipes and more， creating delicious mealswith odds and ends you may have overlooked。

　　以下10种厨余你可以重新纳入你的食谱，用这些边边角角独创几道你曾忽视的美味吧。

　　1、Meat fat， scraps， and bones

　　肉类脂肪、多余肉片和肉骨

　　You probably knew that you can save chicken carcasses and beef bones to make soup stock。But those other spare parts can be useful， as well。

　　你应该知道的吧，存着鸡架骨和牛肉骨，可以熬制老汤，但其实剩余部分也是很有用的。

　　The next time you roast or sauté meat， save the leftover juices and oil。 Depending on whatelse you are cooking， add the savory leftovers to a pot of beans， cooked grains， or evensautéed greens。 Bacon grease is especially good for this （cooled first before storage， ofcourse）， lending flavor to everything from eggs to popcorn。 On a similar note， duck fat issaid to be especially good on roasted potatoes。

　　下次你烤肉或者煎肉的时候，把剩余的汁水和油留着。看你接下来还要烹饪什么，把美味汁水加到一锅豆子里、煮熟的谷物里，或是炒蔬菜里。培根油脂最好了（当然，储存前要先冷却），可以把味道带到其他任意食材，无论是鸡蛋或是爆米花都可以。同理，鸭脂肪据说配烤土豆味道会很赞。

(责任编辑：田学江)