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jmcquown[_2_]

On 9/1/2013 3:12 PM, Ophelia wrote:
>
>
> "T" > wrote in message
> ...
>> In article >, says...
>>>
>>> Jeßus wrote:
>>>
>>> > Don't you find that things like Spag Bol and Lasagna leftovers taste
>>> > better than freshly made?
>>>
>>> For lasagne I strongly agree. It's a three days process: prepare the
>>> lasagna
>>> pan on day one, eat lasagne freshly baked on day two and eat the
>>> leftovers
>>> on day three. The best way to reheat them is bainmarie, but a quick
>>> way is
>>> in a little pan with 1 mm of milk on the bottom, over very low heat
>>> and with
>>> a tight lid on top.
>>
>> A lot of foods taste better once they've had a chance to chill out in
>> the fridge.
>>
>> I make a sausage and potato dish - it's very simple all it has is some
>> sausage cut into chunks, onions, garlic and salt and pepper. Oh and some
>> olive oil.
>>
>> Roast em' for an hour and a half or so at 375.
>
> Stews and casseroles are always better next day
>
The exception for me is macaroni & cheese. I find the cheese sauce
separates when reheated. Then I'm left with warm greasy sort of cheesy
pasta. This is why I use Velveeta <gasp> for mac & cheese, but even
then it needs to be reheated gently.

Jill