In article >,
Kate Connally > wrote:

<partial snip>

> >> I'm not overly fond of leftovers in general, mine or others.
> >
> > You know, that's just begging a whole new thread, or even a survey. ;-)
> > Dad and I practically live on leftovers. I'd say about 75% of what we
> > eat.
>
> Me, too. As I'm mentioned in previous posts I generally cook
> something on the weekend, most likely stews or soups but sometimes
> casseroles and other stuff, and it is meant to feed me for a
> week or 2, sometimes 3 in the case of my Brunswick stew which
> always ends up needing a bigger pot!

Been there done that! Soups and stews seem to expand, but I only add a
little of "this and that". <lol> Fortunately, it freezes well. Even bean
soup does and I've also gone to freezing cooked rice in portions.
Neither dad nor I really eat large meals any more and I hate to see
stuff go to waste. I'm good about labeling AND DATING frozen foods.

> >
> > I'd love to try to understand some people's aversion to leftovers,
> > either re-heated or eaten cold?
>
> Only reheated for me. I don't like cold things except for
> beverages and ice cream. ;-) Anyway, that's why microwave
> ovens were invented!

Absolutely!
Dad eats more stuff cold than I ever dreamed of eating. Even cold
omelets. <shudder>

>
> > I swear that crab dip I made on Sunday is even better today! The flavors
> > have had more time to mingle. I'm very careful about monitoring both
> > refrigerator and freezer temps. I actually have thermometers. <g>
>
> I don't mess with all that stuff. I do keep my refrigerator
> colder that usual - in fact some stuff freezes slightly if it's
> at the back of the fridge. I have to watch where I put fresh
> produce and eggs.

Me too. Eggs too far back will freeze every time. They are still okay
scrambled tho'.

>
> > There are a number of things that actually taste better the second day.
>
> You bet!

Stew comes to mind. ;-d Turkey dressing too.

>
> > But I also understand that there are some things that are just no good
> > re-heated, but that (imho) generally involves fast food. Things like
> > tacos, prepared fast food burgers, french fries,
>
> Actually, I have found a good way to reheat fries. I fry them
> in a skillet in about a quarter inch of oil. Perks them right
> up. However, some of those dang skinny fries that are ubiquitous
> these days (Damn you McDonald's!!!!) are a little too thin and
> when re-fried sort of have a crisp outer surface but no inner
> potato! (I really miss real french fries like we had when I was
> young - about 3/8" thick. I especially liked the crinkle cut
> fries - more surface area to get crisp. And they had plenty of
> soft potato in the middle. I really, really, really hate skinny
> fries!)

They do sell frozen fries in the frozen veggie section at the store, and
they are "normal" in size.

>
> > tater tots, etc. Those
> > are usually horrible re-warmed. Some can be rescued using a toaster oven
>
> The toaster oven works pretty well for a lot of things. Or just
> the regular oven.

I do need to get one.

>
> > however, but I eat out so seldom any more.
> >
> > Can't afford it.
>
> Me, too!
>
> Kate

I'm a better cook than most local restaurant cooks anyway. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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