We’ve had an email from Alice with so many ‘Reduce This’ questions that I’m going to have to run them two a week to get through them ;)

First up:

I want to reduce my use of Tesco, which I use because I don’t have transport and it’s the only one-stop place I can walk to with my rucksack for my weekly shop, but I’d be interested to hear any ideas people have for reducing personal dependence on the “Big Four” evil supermarkets.

In an ideal world, we’d all manage our own allotments and shop at local, independent shops, who source good quality items from local farms & producers. In the real world, this isn’t always possible – there are a limited number of allotments available and people have time constraints that don’t exist in the fantasy world – it’s hard to shop at small shops that are only open 9-5 when you have a 9-5 job.

Because of the big supermarkets, there are also obviously a lot less small shops around – right now, we live close to a local high street which is almost completely filled with chain stores and the house we’re (hopefully) moving to is very close to a big supermarket so there are no local shops at all.

So what have you done to reduce your use of the big supermarkets? How have you fitted it around your busy life? What would you recommend? What would you not recommend? And what about non-food items?

We’ve had a “Can I Compost This?” email from Wynn:

Can I compost fish heads?

The answer to this, like meat & animal products, is usually no. Unless you have a sealed composting system or the like, the odour of the fish might attracted unwanted vermin to your compost heap and unless your composting area is really far away from your house, it might get a bit stinky for you too.

But like other animal bones, you can though use fish heads and skeletons to make fish stock. There is often quite a bit of meat on the heads of bigger fish like salmon, so don’t forget to save that: it can be used anywhere you’d use mashed up fish (salads, fish cakes, seafood risotto…) or in the stock to make a hearty soup. Like all stocks, it will freeze well if you’re not going to be able to use it straight away and if nothing else and you’ve got cats, the stock will make you a firm favourite with your felines.

Any other suggestions of things to do with leftover fish bits?

(Photo by mama)

It was my birthday (the big 3-0) last Monday and because I’m wild and exciting, I decided I’d like to spend the day making cheese. I’m determined to get quickly confident with soft cheese so I can move onto hard cheese as soon as I’ve got a room they can be stored in for 12 months (*insert misc house-moving grumbles here*).

I planned it out carefully to make sure we used up everything as efficiently as possible – we started making butter and used the leftover buttermilk to make buttermilk cheese (which was interesting because it was slightly sour), and I’d planned to whey ricotta from the whey leftover from the paneer and lemon-flavoured soft cheese making but there just wasn’t enough milk solids left to do it justice.

What else could I do with the watery whey? I’ve heard it can be a good protein drink for bodybuilders or people who just want to, um, build up their bodies — I tried to give some to our poorly-sick cat to help her bulk up but she was more interested in the leftover cream.

As I said, I’d like to conquer cheeses so will be producing a few litres of this a week – any suggestions? Recipes? Other ideas?

We’ve had a message from Anita on the Suggestions page:

Help! How do you recycle flavored butter that doesn’t taste good? We get heaps of it on prepackaged fish, but we don’t use it, now we have a lot of it. I read that you can’t compost it, which was my first inclination…

Yes, I’d avoid composting it in case the smell attracts undesirable vermin to the heap. (If you’ve got a completely sealed composter, it’s less of a problem.) I did wonder if it could be used to attract more desirable wild creatures to the garden – such as being used in making some sort of bird feeder – but from what I’ve read, wild birds are best fed vegetable oils rather than animal ones, and butter is, of course, going to be too runny to make into fat balls anyway. Someone please correct me if that’s wrong.

One reduce idea would be to avoid buying it in the first place – but depending where/when you shop, I realise that’s not always an option.

Like nearly all oily things, butter can be used as a lubricant but I’d probably avoid using to, say, oil squeaky door hinges around the home, because it’ll go off. The oiliness can apparently be used to ease glue off skin and tree sap off skin & cars though.

Other ideas I’ve see mentioned for butter include using it as a hand/foot rub or as an emergency shaving cream – although I suspect it would depend on what the butter was flavoured with (at a guess, chilli butter and shaving would. not. mix!)

Any other suggestions?

(Photo by superfloss)

We’ve covered orange peel, banana skins and pineapple bits, what about melon rind?

During last week’s super-hot (for the UK) weather, John consumed a fair bit of watermelon – leaving slithers of rind behind after he’s eaten the flesh.

A quick Google reveals that after peeling off the green outside layer, the remaining rind can be candied or made into a spicy pickle. Chickens also like pecking at them (in the same way they do just about everything) and if nothing else, it can be composted.

But is there anything else? Can the rind – the tough outer layer – be dried and used like a leather?