That is the question... As I am typing this, there is 5 pounds of beef in a sort of Asian BBQ marinade in the fridge. I was wondering if I could throw some chicken in there after removing the beef tomorrow. I never reuse a marinade (12 replies, last updated by epabella September 24, 2009)

Yeah that sounds like a very bad idea.I would never reuse a brine. PJ (5 replies, last updated by PateBriseej November 5, 2006)

I know lots of sources say don’t reuse/refill plastic water bottles because something in them leaches out into the water and is carcinogenic. My question is, if that’s the case, why doesn’t it leach out into the... (20 replies, last updated by PattiCakes May 21, 2009)

I grow a container garden, and wonder if I can reuse potting soil, either partially or completely for my veg this year. I usually feed with bone meal and fish emulssion every couple weeks. I don’t have compost. Could I use... (20 replies, last updated by Fritter May 9, 2009)

What’s the accepted standard for cooking with ham hocks? After cooking one pot of black eyed peas, the hocks look reasonably intact. Is it customary to discard the hocks after one use or to reuse them? If reuse is possible,... (5 replies, last updated by chef chicklet March 8, 2009)

I made duck confit with duck fat. I want to reuse the fat for the future. How many times can I do that? Should I stop after using a couple of times? (4 replies, last updated by trentyzan March 21, 2008)

I definitely reuse my cheesecloths (both loose-weave and butter muslin). Just make sure you wash them well and rinse them thoroughly. Dry. Reuse. (1 reply, last updated by mnosyne September 3, 2007)

this is pretty cool (it’s a lamp): http://mocoloco.com/archives/002888.php (0 replies, last updated by mrnyc July 11, 2006)

Sarah’s Cafe has a brand-new menu which now also features two dishes from the closed “The Cork and the Cabbage” (who thought that was a good name?). The mac and cheese with truffles and the fisherman’s... (3 replies, last updated by mistermono October 3, 2008)

We were out at a well know restaurant in the South End last night and sat at the bar. My wife and I each had a glass of wine. My wife opted for a second glass of the same wine and the bartender reused the same glass.... (8 replies, last updated by nc213 April 30, 2007)

Hi, I made way too much chocolate fondue this weekend (started out with too much cream) and have quite a bit left over. I’d like to reuse it this coming weekend for my book club but I’m a little iffy about it.... (2 replies, last updated by Candy January 25, 2005)

used in Japan that turns the oil into a gel which is then easier to dispose of. But I’d prefer to find a cheap and easy way to filter and reuse the oil. Any suggestions? (4 replies, last updated by Mr. Eli December 2, 2003)

I have never done it, but I know that many people do. Are there certain oils that you wouldn’t reuse? How many times do you use the same oil? It would seem that the biggest cost benefit is for deep frying, where a lot of... (5 replies, last updated by Cherylptw November 5, 2009)

I have been making Spicy Dill Pickles (from Epicurious Web site) every summer since 1993. They are awesome. A friend asked if the brine could be reused - they are not processed pickles, and the brine is not cooked. Has anyone... (13 replies, last updated by Mellicita October 19, 2008)

CeeBee gave my suggestion. I just love reusing the bottoms of jars for salad dressing or for pasta. I had a similar jar of left over oil from a jar of olives the other day and I mixed it with the leftover vinegar from a jar of... (7 replies, last updated by vickib December 13, 2008)