I hate wasting food, although I do it sometimes.
I might let an ingredient get soggy and unuseable in the fridge. Or I might just make too much of a dish, and not feel like eating leftovers for the next six days. (I need a bigger freezer.)
But I really hate the idea of removing food from food.
Yes, I will trim off stems, take seeds out, peel away rinds. But that's not food.
This came to mind as I was making soup from (leftover) roasted squash today. I thought of Thomas Keller's remark (I got this quote from The French Laundry Cookbook): "Not a single liquid or purée moves from one place to another at the restaurant except through some kind of strainer."
How elegant. Just for once, I would liquify the sautéed jalapeño and spring onion with some chicken broth in the blender, and add it back to the soup pot through a strainer, for some sinfully velvety soup.
After the really wet stuff went through the strainer, though, I was left with a glistening pile of beautiful green pulp that wouldn't go through — on the "throw-away" side of the strainer.
So I threw away that idea, and threw the beautiful pulp into the soup.