On Tue, 23 May 2017 00:36:07 -0400, jmcquown >
wrote:

>On 5/21/2017 8:51 PM, Ed Pawlowski wrote:
>> On 5/21/2017 6:15 PM, Dave Smith wrote:
>>>
>>> That is bullshit on a number of levels. I would suggest that the
>>> opposite is true, that people who cook in large quantities in order to
>>> have leftovers do so because they don't like to cook.
>>>
>>
>> I would suggest your reply is bullshit. I like to cook but sometimes
>> enjoy not having to do so. Some foods reheat well and make a damned
>> good lunch, quick and easy. aif your reheated food is overcooked you
>> should learn to better use the microwave.
>>
>Thanks, Ed. I like to cook. I don't necessarily feel like cooking
>every day. And some meals are really good when gently reheated - using
>one of many methods. A microwave at work is sometimes the only option.
> Also sometimes helpful at home!
>
>> With the exception of once or twice a month, at my last job I had
>> leftovers for lunch every day for 27 years. One of my co-workers used
>> to look forward to me bringing her some at times, especially home made
>> soup, lasagna, and a few other things.
>
>Sheldon's pork chops with noodles and brussels sprouts would actually
>reheat well in a microwave. If sufficiently moist. It didn't look like
>he nuked them on high until dry.
>
>Jill

Those pork chops weren't over cooked to begin with so with gentle
heating, with moisture, they were perfect left overs,... and they were
removed and then the noodles and sprouts were heated on high for a
minute til steaming hot... with the chop plated atop the hot noodles
the chop remained hot.
There are ways to reheat food that no one could tell it was reheated.
And some foods are easy to reheat, were those chops breaded they could
be reheated several times, breaded food is easy to reheat, which is
why breaded is popular restaurant fare... and of course popular frozen
food... people buy lots of frozen pre cooked breaded seafood and never
think of it being left overs.
Very often I'll jullienne cooked meats and add it to soup, when
restaurants do that (often) no patron complains about it being
reheated left overs... had anyone noticed there were three pork chops
because it was sold as a pack of three. How to divide that one chop
for the next dinner, easy, julienned and reheated with the noodles and
sprouts.
Originally the three chops were fried a few hours earlier,
refrigerated, and then reheated for dinner... that third chop was
doubly reheated yet suffered no damage.
Prissy Dave (who can't cook) has obviously never eaten hash.