{"id":1448,"date":"2012-04-09T12:35:30","date_gmt":"2012-04-09T14:35:30","guid":{"rendered":"http:\/\/blogpratocheio.wordpress.com\/?p=1448"},"modified":"2012-04-09T12:35:30","modified_gmt":"2012-04-09T14:35:30","slug":"os-chefs-que-abracam-o-lixo","status":"publish","type":"post","link":"https:\/\/pratocheio.org.br\/en\/sem-categoria\/os-chefs-que-abracam-o-lixo\/","title":{"rendered":"The chefs who embrace trash"},"content":{"rendered":"
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<\/em><\/strong>\"\"<\/a>A FEW MONTHS ago, I did something I had wanted to do for years: I went to Ceasa early in the morning to see the fish sold wholesale.<\/p>\n<\/div>\n

I had an idealized image of what it would be like: a beautiful myriad of very fresh fish. It was a shock.<\/p>\n

I saw injured tuna, mountains of headless and frozen dogfish, fish thrown carelessly. I discovered that fish without a market, caught in nets by accident, are thrown into \u201cmix\u201d boxes, sold for change.<\/p>\n

In these leftover boxes, there is everything - including delicious small fish. It's a shame that small fish don't have an audience.<\/p>\n

While most starred restaurants receive their fish already cleaned and divided into fillets, some chefs turn their attention to what the fishmongers throw away.<\/p>\n

\"\"<\/a>Some people's trash is gold for others: chef Rodrigo Oliveira has fried chicken wings on the menu at his Mocot\u00f3. He asked a producer in Mato Grosso do Sul to, instead of discarding them, send them to him.<\/p>\n

Thiago Castanho, from Remanso do Bosque, in Bel\u00e9m (PA), makes a beautiful crackling from the pirarucu skin.<\/p>\n

Not only do we make less use of fish than we should: what a restaurant throws away during a day of chopping vegetables and cutting meat makes a feast.<\/p>\n

A fierce defender of respect for ingredients, chef Normand Laprise, from the Toqu\u00e9 restaurant (the equivalent of DOM, in Montr\u00e9al), recently served a sophisticated six-course dinner using only leftovers taken from the local market's trash cans.<\/p>\n

Dishes made from trimmings can be as refined or even more refined than a rack of lamb or a slice of sea bass: you just need to know how to get the most out of the ingredient. So says chef Roberta Sudbrack, who has long been cooking with okra seeds, banana peels and corn \u201chair\u201d.\"\"<\/a><\/p>\n

When I recently tried the ambitious tasting menu at Agap\u00e9 Substance, a popular restaurant in Paris, I was served truffles and sea urchin. But do you know which dish was the favorite? A potato peel consomm\u00e9.<\/p>\n

Sustainable and conscious proposals are changing world gastronomy.<\/em><\/p>\n

Source: Folha de S\u00e3o Paulo -\u00a0 THE GOURMET - ALEXANDRA FORBES<\/strong><\/pre>","protected":false},"excerpt":{"rendered":"
A FEW MONTHS ago, I did something I had wanted to do for years: I went to Ceasa early in the morning to see the fish sold wholesale. I had an idealized image of what it would be like: a beautiful myriad of very fresh fish. It was a shock. I saw injured tuna, mountains of headless and frozen dogfish, fish thrown carelessly. I discovered that fish\u2026 Read More \u00bbThe chefs who embrace trash<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1448","post","type-post","status-publish","format-standard","hentry","category-sem-categoria"],"_links":{"self":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/1448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/comments?post=1448"}],"version-history":[{"count":0,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/1448\/revisions"}],"wp:attachment":[{"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/media?parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/categories?post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pratocheio.org.br\/en\/wp-json\/wp\/v2\/tags?post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}