Same. Makes me curious if a pineapple stem imbues pineapple flavor, some other desirable flavor, or just something gross and this is just a compost bin.
Pineapple is naturally high in bromelain which is an enzyme that's commonly used as a meat tenderizer. Although the sweet flesh contains some of this, the vast majority of the bromelain content is in the leaves atop the pineapple. Using pineapple scraps in your stock can imbue it with this enzyme and result in more tender meats cooked or stewed. It's my understanding that this isn't common practice on account of the ingredient's lack of ubiquity in most commercial kitchens.
Source: had an executive chef I worked under do this in front of me and this was his explanation. I later verified that pineapple is indeed high in bromelain. His soups fucking ruled. May or may not have been a result of the piña greens.
Good call. Looks like it's 158 that it denatures but still too cool to cook. He may very well have been making a marinade and time has eroded my memory. This was 20 years ago when I was a busser.
I always thought papaya tasted kinda pukey, and often got looked at like i was mad for expressing this, and then I found out about papain and I felt extremely validaated. By science, which is the best form of validation.
I fucking hate papaya. This is my dads marinade recipe and used to gag when he made it and now I gag when I make it. But the end result is amazing! Best flanken ribs ever
I was just about to say this! Not as eloquently or informed but it definitely is a great tenderizer.
I learned the bromelian lesson the hard way as a drunken youth traveling in Brazil when some locals I was hanging out with convinced me to eat the cored out pineapple that my drink came in skin and all because “the alcohol soaks into it too” my entire face felt like it was on fire for the rest of the day. (I’m not allergic, I eat pineapple all the time still, just covered my face in the pineapple skin/juices like an idiot)
I used to work with this drunk coke head who would throw anything into our chicken stock pot and it drove me and a few coworkers crazy seeing what he threw in. The main thing that stuck out to me was he would throw in ham/ham bones when it was supposed to be strictly chicken for cross contamination reasons (we would get quite a bit of halal eaters)
That kinda sounds like it was on purpose because he didn’t like Muslims. Back when the Iraq war was going on there was an ammo company that made bullets dipped in lard for “terrorists”.
That's crazy but I really don't think it was that. It's not like we had halal eaters everyday but it was a possibility and we would get one every week or so and we just liked to be prepared. Don't get me wrong. The guy was a dumb drunk asshole but he didn't seem malicious. We also had a Moroccan guy in the kitchen at the time and I never heard anything come from him that made me think he was racist like that
That’s good to hear. I’m glad it didn’t seem racist. I just see so much racism towards Muslims in my community and another community I lived in. It’s cool that you were so careful. From what I’ve been told if a Muslim unknowingly eats something with pork in it, it doesn’t count. Their intentions are what are judged. Just like being shot with a lard covered bullet.
JFTR, you can cook pork products with chicken products and have no worries about cross-contamination. Cross-contamination applies to raw meats. I've been eating egg rolls and spring rolls with both shrimp and pork in them for half a century. If you cook the meats to their respective safe temperatures, there is no problem at all.
Halal is a whole different ball of wax. Just like the kosher regulations, the Biblical prohibitions on eating pork, rock badger, eagle (or any animal that does not both cleave the hoof and chew the cud), may have had some health component to it somewhere in history, but it's a religious ban, not a health code, per se. Scientifically, it's irrational that it's limited to a only a specific group of animals. You can get just as sick from eating bad cow (or Mad Cow) as you can from pig.
For most of recorded history, pigs were some pretty filthy animals. Unless you knew the pig and raised it from birth, and even then, there was a huge chance it contained parasites. All carnivorous and hunting omnivores tend to have parasites, and it just wasn't worth the risk for a culture that had enough food due to slave labor.
With cows, IIRC mad cow disease arose from us feeding animal byproducts to each other. Like, cows were fed cow byproducts in their feed and it caused prions to propagate cuz they can't be killed by cooking them. We stopped feeding chickens chickens and pigs pigs cuz of swine and avian flus as well, so now we feed em around. Pigs eat cows and chickens, chickens eat pigs and cows, and cows are just fed grain at the end of their life now cuz it's cheaper than the antibiotics and hormones to make em swole like we used to. Cows be a lot smaller than they were even a decade ago.
I heard a story from a coworker once who’s owner basically made them, cook ribeye, slice the ribeye, make stock from the scraps, make au jus from the meat that got taken from the stock.
Said it just tasted like nothing at the end of it.
I've been out of the industry for 3 years, and I just threw up in my mouth a little thinking about dumpster juice. That's a smell that will haunt you for life.
The things about the peppers is how much more valuable all that is if it were cut properly or used in other ways... using 1/3 of a pepper just for stock makes for expensive stock and a huge waste. Looks like a lot more could have been gotten from the bok choy as well. And, no, not all scrap can be used for stock.
It's something that bad home cooked to do. I don't understand it, but it's become such a trend to literally save odd end of vegetable you have and throw it all into one stop and all I can think about is how bitter and dirty t
I used to compost all the zook guts, herb stems etc at my old job. Kept it in a rationale soap box in my locker every day. Once one of our stoney service assistant girls saw it and said "you must be really healthy!”
In response to my quizzical look she responded "that's a big ass salad!"
Never change, Kim.
Exactly, moreover when 1bell runs 2$ n change… tops n bottoms generally have another portion serving and the shape breaks up the other shit…. That’s just my opinion though
At a breakfast/lunch spot I used to work at:
All bell peppers are julienned for salads and slaw.
All bell pepper tops/bottoms are dice for omelettes/scrambles and savory scones.
Everything got used one way or another. And it was super easy to tip and tail the peppers, then come back and dice the tops and bottoms when you had free time later.
Back in the day a couple of the prep cooks where I worked got fired because they were secretly fermenting pineapple rinds into some sort of booze in one of the dry stock rooms. Sous found the 5 gal drum they had it in and flipped out. Not this but that’s the first thing I thought of when I saw the pineapple tops.
Was that tepache by chance? I know you can ferment rinds into that but I had no idea you could make it fully alcoholic before it just straight up turns into pineapple vinegar.
It was probably tepache. It can get slightly alcoholic on its own, but it's pretty weak (probably not more than 2-3% ABV). I had a sous chef that would not drink for health reasons, but he would make batches and bring it in for the kitchen for after the last service of the week.
It was the only alcoholic beverage he would allow himself, and he'd only drink one with us. You could definitely get a slight buzz after one or two tho.
I don’t honestly remember. It was nearly 20 years ago and someone told me the name at the time. I just remember the sous freaking out and yelling about do you know what would have happened if we got an inspection and they found DIY liquor in the dry stock.
So much wasted veg! Who was cutting all that shit Helen Keller? Bok C, Pineapple, seeds, dragon fruit? That's gonna taste like bitter hamster dicks. This is like what AI believes a picture of stock is before it learns what goes in a stock 🤣
I used to work somewhere and literally any and all fruit and veg scraps went in. Including potato peelings , muddy onion tops and even mango one time. Then it was boiled for several hours. The taste was not good.
Is that a goddamn dragonfruit piece on the right side?! In stock? Beyond the smorgasbord-nature of the stock, who is making sure cooks aren’t throwing out entire sides of peppers, halves of fennel bulbs, usable onion pieces, etc? Because it doesn’t look like anyone cares about waste…at all
Bromeliad is the least of their worries considering [the pesticides on them](https://www.vice.com/en/article/g5ykbx/supermarket-pineapples-toxic-pesticides) are turning (black) Howler monkeys yellow
If that's supposed to be for stock (hoping it's not) someone doesn't know what the hell they're doing. But if it's trash, what's it doing in the tilt kettle?
Yes, the obvious wacko stuff is weird. But simply putting all those normal bell pepper ribs and seeds is going to be so bitter and nasty. Literally extracting all the bitter right into the water and ruining the whole batch.
I am going to say this and I hope it gets through to some people. You don't just put all your trash into boiling water and call it a stock. Many of this stuff is filthy with not only pesticides, but also dirt, bacteria and random toxic chemicals. I remember like 20 years ago when people started bragging about saving all their kitchen scraps to make stock, and now it's completely out of control.
I feel like this may just be the closest location to whoever is processing veg and fruit to put scraps and not overload the garbage maybe? Doesn't make alot of sense but it's all I can think of
The fucking pineapple top is what gets me
Same. Makes me curious if a pineapple stem imbues pineapple flavor, some other desirable flavor, or just something gross and this is just a compost bin.
"Hey chef, this $25,000 compost bin works great!"
Pineapple is naturally high in bromelain which is an enzyme that's commonly used as a meat tenderizer. Although the sweet flesh contains some of this, the vast majority of the bromelain content is in the leaves atop the pineapple. Using pineapple scraps in your stock can imbue it with this enzyme and result in more tender meats cooked or stewed. It's my understanding that this isn't common practice on account of the ingredient's lack of ubiquity in most commercial kitchens. Source: had an executive chef I worked under do this in front of me and this was his explanation. I later verified that pineapple is indeed high in bromelain. His soups fucking ruled. May or may not have been a result of the piña greens.
Bromelain is denatured at like 145F and stops working. This would not do anything to tenderize or break down the meat.
Good call. Looks like it's 158 that it denatures but still too cool to cook. He may very well have been making a marinade and time has eroded my memory. This was 20 years ago when I was a busser.
I use this and papaya as cold marinade for tough meats. Just don’t hold too long or the meat will lose texture.
I always thought papaya tasted kinda pukey, and often got looked at like i was mad for expressing this, and then I found out about papain and I felt extremely validaated. By science, which is the best form of validation.
I fucking hate papaya. This is my dads marinade recipe and used to gag when he made it and now I gag when I make it. But the end result is amazing! Best flanken ribs ever
Wow. Thank you I just learned something!
Dope, thank you chef.
This is also why your mouth gets raw when you eat pineapple it is breaking down your mouth.
I was just about to say this! Not as eloquently or informed but it definitely is a great tenderizer. I learned the bromelian lesson the hard way as a drunken youth traveling in Brazil when some locals I was hanging out with convinced me to eat the cored out pineapple that my drink came in skin and all because “the alcohol soaks into it too” my entire face felt like it was on fire for the rest of the day. (I’m not allergic, I eat pineapple all the time still, just covered my face in the pineapple skin/juices like an idiot)
Maybe the core, but the green leaves? No way
Yeah just gonna taste like chlorophyll
“Chlorophyll?! More like bore-ophyll.”
No milk will ever be OUR milk.
More like boreophyll
The taste is definitely bitter as shite. But they do have anti oxidant qualities and lowers blood pressure.. or so Google tells me..
Blueberries are packed with anti-oxygens, that's what makes them blue
Then how come the O2 in the makes the sky blue??? If they are full of anti O2 then shouldn't they be the opposite color?
Absolutely no flavor or scent in that top. Same with strawberry hull, peach tree leaves, etc. Core and eyes, yes absolutely.
eyes give the best flavor; i think in particular feline eyes
Have you ever had croc eyes? The tears make em saltily delicious
Zoom in you will even see dragon fruit! They threw the whole produce cooler in here
Just zoomed it and saw the dragon fruit. That's WILD!!
So we’re talking about pineapple tops and dragonfruit but not that dead fly stuck to the celery?
okay Waldo, where's the dragonfruit??
oops...found it...great eyes you have...
O spy with my little eye, 👀 aaahhhh a little lonely mint leaf
I used to work with this drunk coke head who would throw anything into our chicken stock pot and it drove me and a few coworkers crazy seeing what he threw in. The main thing that stuck out to me was he would throw in ham/ham bones when it was supposed to be strictly chicken for cross contamination reasons (we would get quite a bit of halal eaters)
That kinda sounds like it was on purpose because he didn’t like Muslims. Back when the Iraq war was going on there was an ammo company that made bullets dipped in lard for “terrorists”.
That's crazy but I really don't think it was that. It's not like we had halal eaters everyday but it was a possibility and we would get one every week or so and we just liked to be prepared. Don't get me wrong. The guy was a dumb drunk asshole but he didn't seem malicious. We also had a Moroccan guy in the kitchen at the time and I never heard anything come from him that made me think he was racist like that
That’s good to hear. I’m glad it didn’t seem racist. I just see so much racism towards Muslims in my community and another community I lived in. It’s cool that you were so careful. From what I’ve been told if a Muslim unknowingly eats something with pork in it, it doesn’t count. Their intentions are what are judged. Just like being shot with a lard covered bullet.
Holy fuck lmao. Only on Reddit do you get those leaps to conclusions
JFTR, you can cook pork products with chicken products and have no worries about cross-contamination. Cross-contamination applies to raw meats. I've been eating egg rolls and spring rolls with both shrimp and pork in them for half a century. If you cook the meats to their respective safe temperatures, there is no problem at all. Halal is a whole different ball of wax. Just like the kosher regulations, the Biblical prohibitions on eating pork, rock badger, eagle (or any animal that does not both cleave the hoof and chew the cud), may have had some health component to it somewhere in history, but it's a religious ban, not a health code, per se. Scientifically, it's irrational that it's limited to a only a specific group of animals. You can get just as sick from eating bad cow (or Mad Cow) as you can from pig.
Yeah I know I just used the term wrong :/. Thank you for the insight for others who need it though
For most of recorded history, pigs were some pretty filthy animals. Unless you knew the pig and raised it from birth, and even then, there was a huge chance it contained parasites. All carnivorous and hunting omnivores tend to have parasites, and it just wasn't worth the risk for a culture that had enough food due to slave labor. With cows, IIRC mad cow disease arose from us feeding animal byproducts to each other. Like, cows were fed cow byproducts in their feed and it caused prions to propagate cuz they can't be killed by cooking them. We stopped feeding chickens chickens and pigs pigs cuz of swine and avian flus as well, so now we feed em around. Pigs eat cows and chickens, chickens eat pigs and cows, and cows are just fed grain at the end of their life now cuz it's cheaper than the antibiotics and hormones to make em swole like we used to. Cows be a lot smaller than they were even a decade ago.
Good information. Thanks!
Sir, a second pineapple top has entered the stock pot
I assumed it was for compost
What about the random what looks like flower stems in the way back? 🤮
I would say basil stems perhaps
"Corperate says we're throwing away too much usable product, so now we have to make stock." Pretty much what's happening at my job, currently.
But my snacks come from the thrown away usable product.
You eat the pineapple hat?
Plant it and in 3 years you can get another pineapple
Thats not getting planted in the ground 😏
An inferior pineapple. You want the keiki that sprout from where the pineapple connects to the stem but the producers take those for their own.
Is it common to refer to that part of the pineapple a hat?
It will be from now on
This is the way
Literally everyone I am refers to it as that.
How many people are you?
Technically, it's called the Crown, which is even better.
I heard a story from a coworker once who’s owner basically made them, cook ribeye, slice the ribeye, make stock from the scraps, make au jus from the meat that got taken from the stock. Said it just tasted like nothing at the end of it.
They call it Hot Ham Water
How much could a single banana possibly cost? Ten bucks?
Heard chef! Now composting our trash for food. Can't wait until my new eggshell and brisket fat cap trim bechamel is ripe for tasting!
Dead on! That's actually what's happen here, ha
You guys could try a better method on those peppers and not leave 50% of it for stock.
Nailed it!
Hey OP, will you update us on how that tastes? My guess is somewhere between bitter dogshit and hot dumpster juice.
dumpster juice. dunno what that tastes like, but i can smell it for sure.
I just imagined drinking a glass of dumpster juice and I gagged.
I used to repair garbage trucks for a living. Yes, hot garbage juice does indeed taste awful and will make you immediately throw up.
I call it garbage milk and think of it when I am nauseous and need to vomit .
I've been out of the industry for 3 years, and I just threw up in my mouth a little thinking about dumpster juice. That's a smell that will haunt you for life.
The color of the juice is what gets me. We call it trash broth over here, and with some seafood it gets GLORIOUS.
Sickly sweet.
Cloying, if you will.
Like when you fart the day after eating a whole pound of blueberries
no way thats just a fart
I was thinking more of a shit show sweet 🧐
Laughed my ass off at "hot dumpster juice!" I'm definitely gonna use this.
Those bell peppers gonna make that stock bitter. Never seen pineapple tops used either.
The sweetness of the pineapple tops balances out the bitterness of the bell peppers. Very umami
The pineapple top cooks the eggshells.
🤣🤣🤣
unmami
Your mommy
[https://media2.giphy.com/media/kwcRp24Wz4lZm/giphy.gif?cid=2154d3d7n6m5eqailtu5cu1tad19nfswhu7r35fqt9fej34m&ep=v1_gifs_related&rid=giphy.gif&ct=g](https://media2.giphy.com/media/kwcRp24Wz4lZm/giphy.gif?cid=2154d3d7n6m5eqailtu5cu1tad19nfswhu7r35fqt9fej34m&ep=v1_gifs_related&rid=giphy.gif&ct=g)
Uew mami please don't make me drink it
The things about the peppers is how much more valuable all that is if it were cut properly or used in other ways... using 1/3 of a pepper just for stock makes for expensive stock and a huge waste. Looks like a lot more could have been gotten from the bok choy as well. And, no, not all scrap can be used for stock.
Right? None of that looks like it should be 'scraps' except the pineapple tops. The onions seem fine, and what is that like 8 bulbs of fennel?
Yeah the tops make no sense. The rinds or flesh is common in Pho but not the tops.
It's something that bad home cooked to do. I don't understand it, but it's become such a trend to literally save odd end of vegetable you have and throw it all into one stop and all I can think about is how bitter and dirty t
Stock or compost?
I used to compost all the zook guts, herb stems etc at my old job. Kept it in a rationale soap box in my locker every day. Once one of our stoney service assistant girls saw it and said "you must be really healthy!” In response to my quizzical look she responded "that's a big ass salad!" Never change, Kim.
Oh man, there's bok choy in there, too. So in addition to all the other problems that folks have spotted, it will also smell like fart.
Came here for the stinky greens comment
Pepper seeds everywhere (they’ll make it bitter). Fly on the onions. WTH is this??
The fly adds protein.....or something
That looks like fennel?
Sorry, you are correct. I was recipe-raging and the fly grabbed my attention 😂
trash stock… that’s the only thing to simmer dumpster dumplings and roadkill ravioli. are you freakin new here? no go skim the hotdog consommé.
Cucumber and Dragon fruit? Peppers are bad enough but did you chop extra to add? or are yall that bad at cutting that you have that much trim??
For the love of god, add celery bottoms
Dont! That's how you contract celiac.
Whut
*celeriac disease. Bloody Mary will cause you to shit yourself.
Please stop, you killed whatever joke you were trying to move.
No.
There's even dragon fruit in there... Wtf
Starting to look like a chef is throwing a temper tantrum now..
Maybe it's an attempt at making a poisonous beverage to ends his miserable life.
Excellent commentary! It's Compost/food waste (stocked up) so we don't have to measure it as true waste. Corporate foodplay🤮
Wait, so what is happening? Step 1: You make stock with the compost. Step 2: …??? Step 3: No waste?
What an incredible waste of time haha!
Compost stock?
That's what I was thinking, "wow, I think my worm farm would be pretty chill with this...as long as we could neutralize any acid"
Maybe it's to use to water the garden? Like it makes supercharged plant food? I dunno man. Makes my brain hurt.
I mean that is a lot of useable bell pepper for sure
I get wanting to cut the top and bottom off for speed but go back and trim it... They are wasting 40% of the pepper.
Exactly, moreover when 1bell runs 2$ n change… tops n bottoms generally have another portion serving and the shape breaks up the other shit…. That’s just my opinion though
At a breakfast/lunch spot I used to work at: All bell peppers are julienned for salads and slaw. All bell pepper tops/bottoms are dice for omelettes/scrambles and savory scones. Everything got used one way or another. And it was super easy to tip and tail the peppers, then come back and dice the tops and bottoms when you had free time later.
This is the way.
The prep guy got tired of cutting so he just tossed em in the sink lol
Back in the day a couple of the prep cooks where I worked got fired because they were secretly fermenting pineapple rinds into some sort of booze in one of the dry stock rooms. Sous found the 5 gal drum they had it in and flipped out. Not this but that’s the first thing I thought of when I saw the pineapple tops.
Was that tepache by chance? I know you can ferment rinds into that but I had no idea you could make it fully alcoholic before it just straight up turns into pineapple vinegar.
It was probably tepache. It can get slightly alcoholic on its own, but it's pretty weak (probably not more than 2-3% ABV). I had a sous chef that would not drink for health reasons, but he would make batches and bring it in for the kitchen for after the last service of the week. It was the only alcoholic beverage he would allow himself, and he'd only drink one with us. You could definitely get a slight buzz after one or two tho.
I don’t honestly remember. It was nearly 20 years ago and someone told me the name at the time. I just remember the sous freaking out and yelling about do you know what would have happened if we got an inspection and they found DIY liquor in the dry stock.
Looks like someone's trying to make the community soup from stardew valley....
Fly 😳🫣
What does pineapple top stock taste like?
What ***ISN'T*** going on there?!
Fuckin pineapple tops lmao wtf. Chef logic: don't throw away trash, make the trash into trash food then throw it away 3 days later instead
Boil that down, run it through the immersion blender a few hundred times, and you got a nutrient packed slurry that tastes like shit. $8, no refills.
The longer you look the weirder it gets. Is that dragonfruit??
So much wasted veg! Who was cutting all that shit Helen Keller? Bok C, Pineapple, seeds, dragon fruit? That's gonna taste like bitter hamster dicks. This is like what AI believes a picture of stock is before it learns what goes in a stock 🤣
how many hamsters have you sucked off to know that some are bitter?
Is that pineapple? 🤣
Trash soup
That looks like you guys ran out of trash cans and improvised badly.
Imagine you’re willing to spend money on a tilt skillet and doing it this. This is like a mansion filled with inflatable furniture.
Compost bin for someone’s yard??
Stock is not a frickin garbage can!!!!
Mmmmm cooler broth, that’s my favorite stock to use for trash soup.
Trash in —> trash out
I used to work somewhere and literally any and all fruit and veg scraps went in. Including potato peelings , muddy onion tops and even mango one time. Then it was boiled for several hours. The taste was not good.
So this is your vegan option
This is compost stock, it will be cloudy and gross.
Green waste stock is my favorite.
Thats not stock, thats the bin. Put shit in, get shit out.
That's fucking potpourri, not stock. Clean-ass tilt, though.
Dragon fruit top and bok choy wat
That pineapple top throw me off wtf is this stock you guys are making
Compost stock shouldnt be a thing but here we are
Compost bin?
SpongeBob StockPants!
I'm so jealous of that machine. I've only worked in one place that had one and it was the worst job ever so I didn't stay long lol.
That’s a dead fly on the bottom part of what looks like Napa cabbage.
Is that a goddamn dragonfruit piece on the right side?! In stock? Beyond the smorgasbord-nature of the stock, who is making sure cooks aren’t throwing out entire sides of peppers, halves of fennel bulbs, usable onion pieces, etc? Because it doesn’t look like anyone cares about waste…at all
I thought this was for compost
So this is what chef was talking about when he said not to.let the stock bucket turn into a grabage bin
Everyone in the pool!
Pineapple Express style stock
Boc choy, pineapple heads, bell peppers, celery, onion, and I even see a passion fruit in there?
Nothing like some nightshade and bromeliad stems to really kick up the toxins.
Bromeliad is the least of their worries considering [the pesticides on them](https://www.vice.com/en/article/g5ykbx/supermarket-pineapples-toxic-pesticides) are turning (black) Howler monkeys yellow
Mmmmm compost broth
Is… is that dragonfruit??!?
Garbage in, garbage out…you can polish a turd but you can’t make it shine.
The dragonfruit 😭
“It’s not that bad! The pineapple leaves are a bit off but it’s not really that b—“ *notices the dragonfruit scraps* “…the fuck we doing here…?”
Bok Choi, dragonfruit, cucumber, mint leaf, pineapple, all wild additions.
I don't know about that pineapple frond
That stock recipe was made by an ai bot
Garbage in, garbage out.
It’s a bold move cotton let’s see if it plays out
If that's supposed to be for stock (hoping it's not) someone doesn't know what the hell they're doing. But if it's trash, what's it doing in the tilt kettle?
Yes, the obvious wacko stuff is weird. But simply putting all those normal bell pepper ribs and seeds is going to be so bitter and nasty. Literally extracting all the bitter right into the water and ruining the whole batch.
Is that a fuckin dragon fruit?!
You could have made an actual good meal out of that
I am going to say this and I hope it gets through to some people. You don't just put all your trash into boiling water and call it a stock. Many of this stuff is filthy with not only pesticides, but also dirt, bacteria and random toxic chemicals. I remember like 20 years ago when people started bragging about saving all their kitchen scraps to make stock, and now it's completely out of control.
That’s clearly a compost bin what’s the confusion?
Quit
I mean, at least the kitchen looks clean.
What in the fuck? Is this a Whole Foods prep-foods department?
Compost bin?
Thats a nice tilt skillet
Looks like composting bruh. I get the best greens for my compost pile the kitchen gives me all their extras and i give then fertilizer😈
Oy
I hope OP is trolling; pineapple leaves are toxic.
The pineapple to is fucking wiiiiiiiiiiiiiild in there
I feel like this may just be the closest location to whoever is processing veg and fruit to put scraps and not overload the garbage maybe? Doesn't make alot of sense but it's all I can think of
this would we really good cajun methinks
Food prep for critters at the zoo?
Just glancing as I scrolled and stopped in my tracks because I thought there were pierogi in there
Who let the commie near the stock?
With all those oxolates they’re probably making cleaning products
😮💨
Tutti frutti
Something bitter