What do you do when you come home to find three meals’ worth of food in the fridge, on the cusp of spoiling?
Cook them, of course!
At least, that’s what the best Elm Citizens among us do.
And that was the first thought that flitted through Doug Hausladen’s head a few months ago, after a long and trying day as the city’s transit czar. A subscriber to Blue Apron, a company that sends fresh ingredients with recipe instructions each week, Hausladen found himself with extra bounty before a new shipment arrived. It was already late in the evening. So he still had work to do. He knew how to get through this efficiently.
Or at least, he thought he did. So did Jon Stone, when recipe-less beer-battered shrimp sounded like a good idea. And Amy Durbin, who added nuts with glee to a praline recipe — at the wrong time.
Or the Independent’s own Brian Slattery, whose idea of a goat stew came in a sleep-deprived state — and went really far south, really fast.
They — and other good culinary citizens from New Haven and beyond — are just some of the voices contained in last month’s “Kitchen Horrors” episode of “Kitchen Sync” on WNHH radio. To listen to the episode, which traverses my own mushroom bourguignon disaster of 2011 to a friend’s gorgonzola cheesecake, click on the audio above of find it in iTunes or on any podcast app under “WNHH Community Radio.”
