This Online Community Is Sharing Useful Food Hacks, And It Already Has 2.1 Million Members

a lot of south asian countries have them lying around. i wouldn't expect the west to have too much though

Growing banana trees is not very difficult (by the way, they're giant herbs, not trees). Only getting fruit from them is. You can have them indoors, their leaves grow back pretty fast. Not recommendable for places with water issues though.

As a matter of fact, we do seem to have a lot> Here in Thailand. ha ha ha

True, do not suppose we have many in the UK, but using available products is an excellent idea.

i am sure they can be bought and cheaper too

I think that's the idea

Easier to manufacture than plastic

Doesn't EVERY store have copious amounts of banana trees in their parking lots?

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But if you want them to be hygienic, you need to clean them. That requires water and chemicals. Otherwise, better put them in your bag

True for bananas, but surely there are other fibrous, resistant leaves. Like figtrees leaves which are fairly common in Mediterranean countries.

I used to do something like that with my toast when I was a kid. I'd bite two opposite corners and have Australia. Then I'd bite another corner and imagine it a house with legs. Then I'd bite a leg off and have a Chinaman (wearing straw hat). I cant remember where I went from there (struggling to remember that much).

Same.

Now I know how to use my corer more than once/year for a winter salad!

*looks to see if anyone else has made a heathers reference* Looking hot, buying stuff they cannot!

I want!

Here's another pro tip: did you know you can also use them to cut up apples? All in one go! (If the darned bottom is so kind to actually part ways) It's really easy! 😜

I use mine, I don't like biting into the skin.

We do because the kids can use them safer than a knife.

If you had to process a lot of them like that it might save a bit of time. You do find tools like that in commercial kitchens a lot, depending on the prep they require. Mandoline is a common one - many chefs' biggest fear and a bit of clutter and frequently lost parts, but often necessary.

I use one daily. Much faster than cutting with a knife.

Hahaha! Indeed!

And all this time I thought it was a fast food restaurant. XD

I thought Chipotle meant burned a**hole

Yeah, delicious! I often drink the Chipo-Tabasco as is, because ... delicious.

And plums/prunes

In my case, I've used this to strain freshly blitzed raspberries as I didn't want the skin or pips, just the juice to make a rather nice Raspberry and Gin Sorbet .... bloody lovely it was !!

I'd also suggest, simply to save yourself from a hard time cleaning the sieve. It can be really hard to get them clean if you use wet ingredients in them.

Yeah I want to know too. What is being cooked with this construction?