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Ophelia[_9_]

"jmcquown" > wrote in message
...
> On 9/2/2013 9:11 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> 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.
>>
>> Yes I agree. Don't you think the macaroni gets a bit soggy?
>
> Yes, a bit. Unfortunately I don't know how to cook macaroni & cheese for
> one. (laugh) There are always leftovers and it simply doesn't reheat
> well. Other casserole type dishes do.

Yes, ikwym

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