On Thu, 02 Jul 2009 01:20:29 GMT, Wayne Boatwright
> wrote:

<snip lazy cooking and pathetic posts>

>>
>> Kate
>
>What I consider leftovers and like to avoid are small amounts of food that
>one might typically eat the following day for lunch or perhaps for dinner.
>That's the type I don't like. In the case of many foods, I try to
>carefully calculate what the two of us will consume in one meal, and it
>works out most of the time.
>
>In the case of many dishes which make a large quantity, e.g., soups, stews,
>etc., I make them in quantities that can be divided into portions to feed
>the two of us and freeze them to be eaten some weeks or so in the future.
>
>I intensely dislike eathing the same food two days in a row.

I'm with you Wayne. I don't understand someone posting to a cooking
group admitting to eating the same thing for a week or more, and by
their own admission because it's too much work. The thread about
eating hamburgers for a whole week cracked me up, including the
directions on how to make one. I'd rather eat fast food than making
something planning on eating it for a week or two. With all the info
posted here and other places there's no reason to suffer from culinary
boredom. On the rare occasion I make lots of something it goes in the
freezer and we'll have it weeks later and enjoy it rather than looking
at it and thinking: "this again?" I'll make pulled pork and have
sandwiches and then make taco's the next day, but then it goes in the
freezer. I can have pizza two days in a row but only if I'm too busy
to do something else and just need to eat something and go to bed.

For me leftovers aren't a way of life but rather a found freezer treat
for times when cooking isn't practical because of time.

Lou

On Wed 01 Jul 2009 08:24:51p, Lou Decruss told us...

> On Thu, 02 Jul 2009 01:20:29 GMT, Wayne Boatwright
> > wrote:
>
> <snip lazy cooking and pathetic posts>
>
>>>
>>> Kate
>>
>>What I consider leftovers and like to avoid are small amounts of food
>>that one might typically eat the following day for lunch or perhaps for
>>dinner. That's the type I don't like. In the case of many foods, I try
>>to carefully calculate what the two of us will consume in one meal, and
>>it works out most of the time.
>>
>>In the case of many dishes which make a large quantity, e.g., soups,
>>stews, etc., I make them in quantities that can be divided into portions
>>to feed the two of us and freeze them to be eaten some weeks or so in
>>the future.
>>
>>I intensely dislike eathing the same food two days in a row.
>
> I'm with you Wayne. I don't understand someone posting to a cooking
> group admitting to eating the same thing for a week or more, and by
> their own admission because it's too much work. The thread about
> eating hamburgers for a whole week cracked me up, including the
> directions on how to make one. I'd rather eat fast food than making
> something planning on eating it for a week or two. With all the info
> posted here and other places there's no reason to suffer from culinary
> boredom. On the rare occasion I make lots of something it goes in the
> freezer and we'll have it weeks later and enjoy it rather than looking
> at it and thinking: "this again?" I'll make pulled pork and have
> sandwiches and then make taco's the next day, but then it goes in the
> freezer. I can have pizza two days in a row but only if I'm too busy
> to do something else and just need to eat something and go to bed.
>
> For me leftovers aren't a way of life but rather a found freezer treat
> for times when cooking isn't practical because of time.
>
> Lou
>

Well said, Lou, and I can find no excuse for doing it any othe way.

--
Wayne Boatwright
------------------------------------------------------------------------
Recipe: A series of step ~by ~step instructions for preparing
ingredients you forgot to buy, in utensils you don't own, to make a
dish the dog wouldn't eat. ~Author Unknown

Omelet wrote:
> In article >,
> Kate Connally > wrote:
>> 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.

Yeah, I know, but then I have to do the "deep frying" thing
which takes work and money (all that oil is expensive). I
really prefer them fried to baked. Baked just can't compare.

But I do get them sometimes - especially when I splurge on
frozen breaded shrimp. Then I make shrimp and fries every
night for about a week. Makes it worthwhile.

But I really wish you could get them in restaurants and
fast food joints. For instance, when I go to Applebee's and
get one of their bacon cheeseburgers I substitute their garlic
mashed potatoes for the normal fries so I don't have to eat
those skinny things.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Omelet wrote:
> In article 7>,
> Wayne Boatwright > wrote:
>
>> What I consider leftovers and like to avoid are small amounts of food that
>> one might typically eat the following day for lunch or perhaps for dinner.
>
> Those actually make excellent Omelets and depending on what it is, often
> go well in Salads or with Rice.

I do that a lot. I've put some weird things in omelets. ;-)
And I often make fried rice with oddball leftovers in it.
This is when I don't have enough left for a meal on its
own.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed 01 Jul 2009 06:44:10p, Omelet told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> What I consider leftovers and like to avoid are small amounts of food
>> that one might typically eat the following day for lunch or perhaps for
>> dinner.
>
> Those actually make excellent Omelets and depending on what it is, often
> go well in Salads or with Rice.

I like rather plain omelettes, and the additions I might make are generally
raw. The thought of leftover cooked vegetables makes my skin crawl. UGH!

>> That's the type I don't like. In the case of many foods, I try to
>> carefully calculate what the two of us will consume in one meal, and it
>> works out most of the time.
>
> I don't always have time to cook every day. Not and exercise/go to the
> gym. I also have traction therapy twice per week (and will for the
> forseeable future) which puts me home late.

Fortunately, I do have the time. I usually get home from work around 5:00
p.m., and David doesn't get home until around 8:00 p.m., so I have plenty
of time to put together a dinner.

>> In the case of many dishes which make a large quantity, e.g., soups,
>> stews, etc., I make them in quantities that can be divided into
>> portions to feed the two of us and freeze them to be eaten some weeks
>> or so in the future.
>
> That's a "leftover" Wayne dear. <g>

Not in my book, because they're planned for, and they don't consist of
things I don't like leftover.

>> I intensely dislike eathing the same food two days in a row.
>
> It can be dressed up if there are small amounts of it to make a
> different meal. :-) There is not enough shrimp leftover from brunch
> this morning for instance to make a good entree so I'll either make a
> salad with it, or maybe add it to some eggs with a little
> parmesan/romano.

Obviously there are some exceptions, particularly in the meat and seafood
area. However, I'm not likely to make another dish out of them, and more
likely to just eat them on their own as a shack.

--
Wayne Boatwright
------------------------------------------------------------------------
And I find chopsticks frankly distressing. Am I alone in thinking
it odd that a people ingenious enough to invent paper, gunpowder,
kites and any number of other useful objects, and who have a noble
history extending back 3,000 years haven't yet worked out that a
pair of knitting needles is no way to capture food? ~Bill Bryson

On Thu 02 Jul 2009 09:50:00a, Kate Connally told us...

> Omelet wrote:
>> In article 7>,
>> Wayne Boatwright > wrote:
>>
>>> What I consider leftovers and like to avoid are small amounts of food
>>> that one might typically eat the following day for lunch or perhaps
>>> for dinner.
>>
>> Those actually make excellent Omelets and depending on what it is,
>> often go well in Salads or with Rice.
>
> I do that a lot. I've put some weird things in omelets. ;-)
> And I often make fried rice with oddball leftovers in it.
> This is when I don't have enough left for a meal on its
> own.
>
> Kate
>

Kate, anyone who would make and eat the same meal for a solid week will do
just about anything. :-)

--
Wayne Boatwright
------------------------------------------------------------------------
The secret of staying young is to live honestly, eat slowly, and
lie about your age. ~Lucille Ball

In article >,
Lou Decruss > wrote:

> For me leftovers aren't a way of life but rather a found freezer treat
> for times when cooking isn't practical because of time.
>
> Lou

And what if cooking DAILY is not practical due to time constraints?

Fussy eating is just that. Fussy. Sometimes one does not have the time
to live to eat.

Sometimes you just have to eat to live... and there are dozens of ways
to "freshen" leftovers so you are not eating the exact same thing every
day.

Yesterday I had sautee'd shrimp with a side of steamed chard.

Today I had a shrimp omelet with a small handful of dressed sunflower
sprouts.

Eggs take 5 minutes to prep and cook. The previous meal took longer as I
had to peel and devien the shrimp, then prep the greens for steaming.
--
Peace! Om

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


Subscribe:

In article >,
Kate Connally > wrote:

> > They do sell frozen fries in the frozen veggie section at the store, and
> > they are "normal" in size.
>
> Yeah, I know, but then I have to do the "deep frying" thing
> which takes work and money (all that oil is expensive). I
> really prefer them fried to baked. Baked just can't compare.

True for the most part, but mom used to make an "oven fry" with
seasoning salt for our all weekend D&D games back when I was in college.
She took fresh potatoes and cut them into "fries" and hand-coated them
with cooking oil, spread them on a cookie sheet, sprinkled them with
seasoned salt and baked them. I don't remember the time or temps.
(sorry)

They were really really good! Not French Fries, but delicious in their
own right and my co-players munched them up happily.

>
> But I do get them sometimes - especially when I splurge on
> frozen breaded shrimp. Then I make shrimp and fries every
> night for about a week. Makes it worthwhile.

<lol> I feel ya there! Do you even bother to filter the oil? <g>

>
> But I really wish you could get them in restaurants and
> fast food joints. For instance, when I go to Applebee's and
> get one of their bacon cheeseburgers I substitute their garlic
> mashed potatoes for the normal fries so I don't have to eat
> those skinny things.
>
> Kate

Ooh, garlic mash sounds decadent.
--
Peace! Om

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


Subscribe:

In article >,
Kate Connally > wrote:

> Omelet wrote:
> > In article 7>,
> > Wayne Boatwright > wrote:
> >
> >> What I consider leftovers and like to avoid are small amounts of food that
> >> one might typically eat the following day for lunch or perhaps for dinner.
> >
> > Those actually make excellent Omelets and depending on what it is, often
> > go well in Salads or with Rice.
>
> I do that a lot. I've put some weird things in omelets. ;-)

Heh! I've even used rice. Leftover fruit works too used properly.

> And I often make fried rice with oddball leftovers in it.
> This is when I don't have enough left for a meal on its
> own.
>
> Kate

Leftovers fried rice is something I often do with small amounts of
leftover meat. To that I'll add fresh onion, canned or frozen peas,
garlic, etc.

Leftover thinly sliced meat works in hash too with leftover steamed,
boiled or baked potatoes.

Tell me, does ANYONE here make hash using fresh, raw spuds? I've
deliberately pre-cooked potatoes and left them in the 'frige for a day
just to make hash! In fact, there are two cans of corned beef in the
pantry and 4 nice steamed red potatoes in the 'frige right now waiting
for me to make corned beef hash for dad.

The onions will be started fresh of course...

People who cannot use leftovers in a "new" meal imho are just not very
creative, and are food snobs. <g>
--
Peace! Om

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


Subscribe:

In article 0>,
Wayne Boatwright > wrote:

> > Those actually make excellent Omelets and depending on what it is, often
> > go well in Salads or with Rice.
>
> I like rather plain omelettes, and the additions I might make are generally
> raw. The thought of leftover cooked vegetables makes my skin crawl. UGH!

Food snob. <g>

I double dog dare you to try it!
--
Peace! Om

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


Subscribe:

In article 0>,
Wayne Boatwright > wrote:

> > It can be dressed up if there are small amounts of it to make a
> > different meal. :-) There is not enough shrimp leftover from brunch
> > this morning for instance to make a good entree so I'll either make a
> > salad with it, or maybe add it to some eggs with a little
> > parmesan/romano.
>
> Obviously there are some exceptions, particularly in the meat and seafood
> area. However, I'm not likely to make another dish out of them, and more
> likely to just eat them on their own as a shack.
>
> --
> Wayne Boatwright

I presume you meant "snack". <g>

So you DO eat leftovers, but as a snack not a meal?

That's cool.

I personally find it fun tho' to create something "new" from small
amounts. Saves money too with meat leftovers being used.
--
Peace! Om

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


Subscribe:

Wayne Boatwright wrote:

>> Those actually make excellent Omelets and depending on what it is, often
>> go well in Salads or with Rice.
>
> I like rather plain omelettes, and the additions I might make are generally
> raw. The thought of leftover cooked vegetables makes my skin crawl. UGH!

I must be in the minority. I am not a fan of omelets. They are one of
my least favourite ways to eat eggs. However, there are some leftover
vegetables that are useful. I like left over asparagus on bread with
some cheese on top and broiled. It is delicious.

Wayne Boatwright > wrote:

> I like rather plain omelettes, and the additions I might make
> are generally raw. The thought of leftover cooked vegetables
> makes my skin crawl. UGH!

Leftover cooked vegetables are only gnarly if they have
been soaked in butter or in too much oil. If they had been
simply steamed, boiled, or grilled over charcoal, they're fine.

In late summer, my cohabitating dining partner often makes
a large batch of smoked vegetables on the Weber -- tomato, mild
peppers, hot peppers, onion primarily -- that forms a sort of salsa.
This lasts in the the refrigerator for four or five days
and goes with just about anything. It for sure goes in an
omelette.

Steve

On Thu, 02 Jul 2009 13:34:53 -0500, Omelet >
wrote:

>People who cannot use leftovers in a "new" meal imho are just not very
>creative,

Agree, and also not exposed to the possibilities. I'm one of those.
Oh, yeah I can make hash although I much prefer corned beef to regular
beef... but it was a big revelation when my sister made soup out of
leftover stew. Making turkey Tetrazzini out of leftover xmas turkey
was another eye opener.

>and are food snobs

I wouldn't say that. Either they don't like leftovers in the form of
a repeated meal (I do) or they don't have a vision for what to do with
leftovers to transform them into something new.

What are some of your favorite ways to make new meals out of old ones?


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Dave Smith > wrote:

> Wayne Boatwright wrote:
>
> >> Those actually make excellent Omelets and depending on what it is, often
> >> go well in Salads or with Rice.
> >
> > I like rather plain omelettes, and the additions I might make are generally
> > raw. The thought of leftover cooked vegetables makes my skin crawl. UGH!
>
> I must be in the minority. I am not a fan of omelets. They are one of
> my least favourite ways to eat eggs. However, there are some leftover
> vegetables that are useful. I like left over asparagus on bread with
> some cheese on top and broiled. It is delicious.

Sounds good. Pasta also comes to mind for creative uses of leftovers.
--
Peace! Om

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


Subscribe:

In article >,
(Steve Pope) wrote:

> Wayne Boatwright > wrote:
>
> > I like rather plain omelettes, and the additions I might make
> > are generally raw. The thought of leftover cooked vegetables
> > makes my skin crawl. UGH!
>
> Leftover cooked vegetables are only gnarly if they have
> been soaked in butter or in too much oil. If they had been
> simply steamed, boiled, or grilled over charcoal, they're fine.
>
> In late summer, my cohabitating dining partner often makes
> a large batch of smoked vegetables on the Weber -- tomato, mild
> peppers, hot peppers, onion primarily -- that forms a sort of salsa.
> This lasts in the the refrigerator for four or five days
> and goes with just about anything. It for sure goes in an
> omelette.
>
> Steve

Ooh. I'm planning to grill again this weekend.

That gives me some ideas. ;-d
--
Peace! Om

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


Subscribe:

In article >,
sf > wrote:

> On Thu, 02 Jul 2009 13:34:53 -0500, Omelet >
> wrote:
>
> >People who cannot use leftovers in a "new" meal imho are just not very
> >creative,
>
> Agree, and also not exposed to the possibilities. I'm one of those.
> Oh, yeah I can make hash although I much prefer corned beef to regular
> beef... but it was a big revelation when my sister made soup out of
> leftover stew. Making turkey Tetrazzini out of leftover xmas turkey
> was another eye opener.
>
> >and are food snobs
>
> I wouldn't say that. Either they don't like leftovers in the form of
> a repeated meal (I do) or they don't have a vision for what to do with
> leftovers to transform them into something new.
>
> What are some of your favorite ways to make new meals out of old ones?

Okay, I'll play. :-)

Leftover anything, Omelets.

Leftover meat, sliced thinly in rice and turned into fried rice.

Many leftovers go well in or over a pasta dish with various sauces.

Sandwiches, especially pita pockets.

Breakfast tacos with a bit of cheese.

To name a few...

Cool thread idea Barb!
--
Peace! Om

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


Subscribe:

On Jul 2, 3:44 pm, sf > wrote:
> On Thu, 02 Jul 2009 13:34:53 -0500, Omelet >
> wrote:
>
> >People who cannot use leftovers in a "new" meal imho are just not very
> >creative,
>
> Agree, and also not exposed to the possibilities. I'm one of those.
> Oh, yeah I can make hash although I much prefer corned beef to regular
> beef... but it was a big revelation when my sister made soup out of
> leftover stew. Making turkey Tetrazzini out of leftover xmas turkey
> was another eye opener.
>
> >and are food snobs
>
> I wouldn't say that. Either they don't like leftovers in the form of
> a repeated meal (I do) or they don't have a vision for what to do with
> leftovers to transform them into something new.
>
> What are some of your favorite ways to make new meals out of old ones?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Stratas.

Buttered baking dish. Layer of (headed toward stale) bread, layer of
leftover chopped up meat / veggies / whatever, layer of cheese of your
choice, layer of bread again. Mix eggs and milk (and mustard
and ... ) and pour over concoction. Let sit until ready to bake, at
least 30 minutes to let the goo soak in, throw some more cheese (or
other topping, e.g. rubber bands) then bake at (typically) 350 degrees
F until firm and top is browned, typically 50-60 minutes for an 8x8
inch pan of the stuff.

Did this the night before last with leftover ham and some really nice
smoked cheddar cheese.

(OK, skip the rubber bands comment :-) )

--
Silvar Beitel

sf wrote:

>
> What are some of your favorite ways to make new meals out of old ones?
>
>


Earlier this week we had a pork tenderloin that had been marinated in
soy sauce, vermouth, ginger, garlic, and a little sugar, then cooked on
the grill. It was delicious the first time around but we had half of it
left.

The next night I sliced then cubed it small and added it to stir fried
red and yellow peppers, sweet onion, fresh sugar snap pea pods from the
garden, and mushrooms. Added some tamari, a little hoisin, and a few
dashes of sriracha, water and cornstarch to thicks and served it over
basmati rice. Quite nice!

Leftover asparagus is also good, cut a generous 1" long and stir fried
with whatever else is left over.

gloria p

sf wrote:

> I wouldn't say that. Either they don't like leftovers in the form of
> a repeated meal (I do) or they don't have a vision for what to do with
> leftovers to transform them into something new.
>
> What are some of your favorite ways to make new meals out of old ones?

Generally, I don't. Day-to-day meals are planned to be either consumed
totally, or to provide one dinner and one lunch for later in the week.
Baked pasta dishes might yield a couple of lunches or another dinner.

If I cook a roast or a chicken or something, I'll make sandwiches or
the like with leftovers, and portion up what I can't use soon and
freeze.

At Thanksgiving, I will do some dishes with leftover turkey, but that's
about that.




Brian

--
Day 150 of the "no grouchy usenet posts" project

"Bob Terwilliger" wrote
> cshenk wrote:

>> 7lb duck baked with seasoning
>
> That's a seven-pound duck? I've seen *geese* which weren't that big!

Sorry, mis-spoke. It's 2 4lb ducks though one looks to be almost 5 lbs.

>> 10lbs cleaned squid rings, to be made at the time
>
> Deep-fried, or cooked some other way?

Deep fried this time. We are in mega mode for production just now and stuff
arriving. Turned out 37 people but 10 are toddler or infant level so our
'20 servings in general' works. Just more 'stuff' arriving.

Folks are trotting over their picnic tables from their back yards through my
back gate as they get home from work. I have 1 in the porch (mine) and 3
outside now. One long table loaned to put the food on inside the screened
porch. 2 smaller low tables suitable for kids due in (simple plastic
things, area set off under the shade tree). Might get another picnic table
or might not but we emailed the group that we seem to have enough seating
now.

The biggest 'shift' is a local chili cookoff now in the offing. Does NOT
have to be 'traditional' and we judge them all the same so a Texas
traditional may lose (or win) to a Southern white bean seafood type. Rules
for entry are you have to provide a recipe with it. I make 30 copies if
emailed to me, or they have to provide same if not emailed to me. 11
entries so far. The names alone show a huge variation. I'm more than a
little interested in one title entry of 'Squirrely Squired Chili'. Not so
sure of 'Roadkill has no Beans'. 'Fire your Ass' sounds like something I
wanna avoid but *sigh* I have to be one of the judges.

Gotta go. Got 2 breadmakers going in tandem. Making as many as I can. Got
4 already that Jeremy picked up so they can slice them (I just cant do that
much anymore). I need to make 6 more. Thats 2 sets tonight and one
tomorrow.
(one set will finish as i sleep).

PS: The dog is ****ed. I had to set one of the breadmakers that likes to
'walk' on the floor to reach an outlet and it chased him. The cat though
just walked up and wacked it with a paw and sauntered off.

Omelet wrote:
> True for the most part, but mom used to make an "oven fry" with
> seasoning salt for our all weekend D&D games back when I was in college.
> She took fresh potatoes and cut them into "fries" and hand-coated them
> with cooking oil, spread them on a cookie sheet, sprinkled them with
> seasoned salt and baked them. I don't remember the time or temps.
> (sorry)
>
> They were really really good! Not French Fries, but delicious in their
> own right and my co-players munched them up happily.

[snip] My mom did that too. Hers were seasoned with salt and
paprika. I forget whether she used pepper too. Probably. I
think they were (and are) called oven fries.

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > True for the most part, but mom used to make an "oven fry" with
> > seasoning salt for our all weekend D&D games back when I was in college.
> > She took fresh potatoes and cut them into "fries" and hand-coated them
> > with cooking oil, spread them on a cookie sheet, sprinkled them with
> > seasoned salt and baked them. I don't remember the time or temps.
> > (sorry)
> >
> > They were really really good! Not French Fries, but delicious in their
> > own right and my co-players munched them up happily.
>
> [snip] My mom did that too. Hers were seasoned with salt and
> paprika. I forget whether she used pepper too. Probably. I
> think they were (and are) called oven fries.

Yes, :-)

I want to try that with sweet potatoes one of these days. I have deep
fried sweet potatoes and, while tasty, just don't have the right
texture. I think baking them would actually work better.
--
Peace! Om

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


Subscribe:

Om wrote:

> Tell me, does ANYONE here make hash using fresh, raw spuds?

I've done that, though it wasn't a typical hash. I had russet potatoes which
I cut into three-quarter-inch cubes and cooked in bacon fat until they were
crisp on the outside and fluffy inside. I added onions and green pepper, and
cooked until the onions turned translucent. Then I added a bunch of chopped
leftover steak and cooked just to melt the fat from the steak.

I thought about adding cheese but opted not to. If it had been later in the
day I might have added curry powder, but I ended up just eating it with
ketchup, Tabasco, and a poached egg.

Bob

cshenk wrote:

> We are in mega mode for production just now and stuff arriving. Turned
> out 37 people but 10 are toddler or infant level so our '20 servings in
> general' works. Just more 'stuff' arriving.
<snip>
> Gotta go. Got 2 breadmakers going in tandem. Making as many as I can.
> Got 4 already that Jeremy picked up so they can slice them (I just cant do
> that much anymore). I need to make 6 more. Thats 2 sets tonight and one
> tomorrow.
> (one set will finish as i sleep).

Wow! What a production! Best wishes to you and yours for a happy
Independence Day!

Bob

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>>>
>>> They were really really good! Not French Fries, but delicious in their
>>> own right and my co-players munched them up happily.
>> [snip] My mom did that too. Hers were seasoned with salt and
>> paprika. I forget whether she used pepper too. Probably. I
>> think they were (and are) called oven fries.
>
> Yes, :-)
>
> I want to try that with sweet potatoes one of these days. I have deep
> fried sweet potatoes and, while tasty, just don't have the right
> texture. I think baking them would actually work better.


Oven roasted sweet potatoes are heavenly. I use a homemade spice blend,
cut the potatoes into wedges, and the roasting brings out the natural
sugars. Dee-vine. I often roast wedges of both sweet and white potato
together.

gloria p

Gloria wrote:

> Earlier this week we had a pork tenderloin that had been marinated in soy
> sauce, vermouth, ginger, garlic, and a little sugar, then cooked on the
> grill. It was delicious the first time around but we had half of it left.
>
> The next night I sliced then cubed it small and added it to stir fried red
> and yellow peppers, sweet onion, fresh sugar snap pea pods from the
> garden, and mushrooms. Added some tamari, a little hoisin, and a few
> dashes of sriracha, water and cornstarch to thicks and served it over
> basmati rice. Quite nice!

That reminds me: Several weeks ago I made Alton Brown's pork tenderloin with
lime and chipotles. I had it with black beans, boiled potatoes, and an
orange-olive salad. The leftover tenderloin was cut into slices which were
put into sandwiches which resembled the Vietnamese banh mie.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Tell me, does ANYONE here make hash using fresh, raw spuds?
>
> I've done that, though it wasn't a typical hash. I had russet potatoes which
> I cut into three-quarter-inch cubes and cooked in bacon fat until they were
> crisp on the outside and fluffy inside. I added onions and green pepper, and
> cooked until the onions turned translucent. Then I added a bunch of chopped
> leftover steak and cooked just to melt the fat from the steak.
>
> I thought about adding cheese but opted not to. If it had been later in the
> day I might have added curry powder, but I ended up just eating it with
> ketchup, Tabasco, and a poached egg.
>
> Bob

Good plan! I suspect cheese would have detracted.
--
Peace! Om

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


Subscribe:

In article >,
Gloria P > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >>>
> >>> They were really really good! Not French Fries, but delicious in their
> >>> own right and my co-players munched them up happily.
> >> [snip] My mom did that too. Hers were seasoned with salt and
> >> paprika. I forget whether she used pepper too. Probably. I
> >> think they were (and are) called oven fries.
> >
> > Yes, :-)
> >
> > I want to try that with sweet potatoes one of these days. I have deep
> > fried sweet potatoes and, while tasty, just don't have the right
> > texture. I think baking them would actually work better.
>
>
> Oven roasted sweet potatoes are heavenly. I use a homemade spice blend,
> cut the potatoes into wedges, and the roasting brings out the natural
> sugars. Dee-vine. I often roast wedges of both sweet and white potato
> together.
>
> gloria p

Oh yes, I know that oven roasted sweet spuds are wonderful. :-) I was
just thinking about cutting them into "fries" first. Wondering if
they'd crisp up at all. They tend to be wetter than regular potatoes
when I've deep fried them.
--
Peace! Om

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


Subscribe:

"Bob Terwilliger" wrote
> cshenk wrote:

>> We are in mega mode for production just now and stuff arriving. Turned
>> out 37 people but 10 are toddler or infant level so our '20 servings in
>> general' works. Just more 'stuff' arriving.

(snip)

> Wow! What a production! Best wishes to you and yours for a happy
> Independence Day!

Yup! Got enough bread now for the basics easy and working now on just
'special sorts' like a rum raisin and a bannana loaf. Because I needed help
slicing the others, I made them a day early and they are now safely in
ziplock baggies in various fridges of neighbors, doubtless to arrive sans a
few slices (snicker).

Chili line up names:

Squirrely squared Chili
Roadkill has no beans
Fire your ass
Tofu chili, just kidding
Texas Killzone
Sea-food chili eat-food chili
The 2 alarm whimpered so I made this instead chili
Benifescent winds, a bean chili
This ain't from a can
Southern Chili
Mom's Chili but I fixed it
Martha's chili butt
Bad to the Bone

And best of all name so far:
Tofu chili, yup, with tofu damnit!

Hehe my neighbors are having fun. All us judges have 1 entry as well so we
decided in fairness, we average our own votes on the others and assign it to
our own. 14 chili's now, some vegetarian, some bean free, some seafood
based, some ground beef, some venison etc. The squirrel one, we are told
*is* squirrel! (squirrel and rendered porkbelly apparently?).

I've got enough seating now and tucked under the tree for shade. Covered in
sheets so we have ersatz table cloths. Bags of paper napkins and
plastic/paper disposable tableware arrived (not all cook, so they cover that
stuff).

Now to finish up tending my 'Southern Chili' (hehehe, not vegetarian but not
a standard chili at all, has green veggies in it and cauliflower etc). I
started it yesterday and it should be ready in time. A very long cook low
heat item.

"cshenk" wrote
> "Bob Terwilliger" wrote

Figured i'd rename this one!

>>> We are in mega mode for production just now and stuff arriving. Turned
>>> out 37 people but 10 are toddler or infant level so our '20 servings in
>>> general' works. Just more 'stuff' arriving.
>
> (snip)
>
>> Wow! What a production! Best wishes to you and yours for a happy
>> Independence Day!
>
> Yup! Got enough bread now for the basics easy and working now on just
> 'special sorts' like a rum raisin and a bannana loaf. Because I needed
> help slicing the others, I made them a day early and they are now safely
> in ziplock baggies in various fridges of neighbors, doubtless to arrive
> sans a few slices (snicker).
>
> Chili line up names:
>
> Squirrely squared Chili
> Roadkill has no beans
> Fire your ass
> Tofu chili, just kidding
> Texas Killzone
> Sea-food chili eat-food chili
> The 2 alarm whimpered so I made this instead chili
> Benifescent winds, a bean chili
> This ain't from a can
> Southern Chili
> Mom's Chili but I fixed it
> Martha's chili butt
> Bad to the Bone
>
> And best of all name so far:
> Tofu chili, yup, with tofu damnit!
>
> Hehe my neighbors are having fun. All us judges have 1 entry as well so
> we decided in fairness, we average our own votes on the others and assign
> it to our own. 14 chili's now, some vegetarian, some bean free, some
> seafood based, some ground beef, some venison etc. The squirrel one, we
> are told *is* squirrel! (squirrel and rendered porkbelly apparently?).
>
> I've got enough seating now and tucked under the tree for shade. Covered
> in sheets so we have ersatz table cloths. Bags of paper napkins and
> plastic/paper disposable tableware arrived (not all cook, so they cover
> that stuff).
>
> Now to finish up tending my 'Southern Chili' (hehehe, not vegetarian but
> not a standard chili at all, has green veggies in it and cauliflower etc).
> I started it yesterday and it should be ready in time. A very long cook
> low heat item.

It starts in about 1 hour now, and the grill/smoker is lit, getting coals
ready. Neighbor is rolling over his rather nice propane grill to add
cooking surface.

It's too soon to bring out any foods that need refridgeration but the
coolers are filled with ice and there are bags of it in the chest freezer
waiting to fill large bowls which will then hold things that should be kept
cold.

The day is about as perfect as it could be which is good because even if I
do have a HUGE screened porch, it's not big enough for this crowd!

The layout is as follows:

36'x13' screened porch with 1 large (12') picnic table and one long loaner
table (12' I think, very sturdy) to lay out the largess on. In the yard,
under the hickory tree, are 3 more full sized picnic tables and 2 kids type
picnic tables.

The cul-de-sac part of the yard has a big slippery-slide for the kids and
Charlotte is doing one last careful 'poopie scouping' since we have a dog.

The credenza like wood shelf (once a wood book shelf back for a king sized
water bed) is set up with power for chili cookoff crockpots. I have 19
outlets (all GFCI) inside that porch so this is easy. There are 12 on that
wall alone so there isnt any trip hazard from cords.

2 last loads of breadmaker bread are timed to be ready at 1pm so they can
have fun ripping into a warm loaf right as it's hatched. 2 ducks have been
cooked and chilled and there's 3 cups or so of duck fat ready to use with
the cast iron to make duckfat fried potatoes with rosemary and garlic. 2
large pots of water are almost at simmer and will be held waiting for the
live crabs. Art got to the asian market yesterday and cleaned them out of
all they had. He's been keeping them in his bathtub filled with ice (has
glass doors to keep the detainees detained ;-)

If I counted right, we have food for about 100 people so the folks lined up
the local church soup kitchen to call about 4pm and come help us make best
use of any leftovers the party folks don't want.

Gotta go now!

Ya'all have fun!

In article >,
"cshenk" > wrote:

<snipped wonderful picnic description>

> If I counted right, we have food for about 100 people so the folks lined up
> the local church soup kitchen to call about 4pm and come help us make best
> use of any leftovers the party folks don't want.
>
> Gotta go now!
>
> Ya'all have fun!

Wah! I want to have been there! :-)

It's all good tho', I spent part of the day with family and watched
fireworks with the nephews. I grilled those beef ribs and chas grilled
some brisket, then sis' made some fresh spring rolls with some of the
brisket with fresh greens, minced celery and some rice vermicelli.

She made me a couple without the vermicelli. <g>
--
Peace! Om

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


Subscribe:

"Omelet" wrote
> "cshenk" wrote:
>
> <snipped wonderful picnic description>

We all had a blast!

>> If I counted right, we have food for about 100 people so the folks lined
>> up
>> the local church soup kitchen to call about 4pm and come help us make
>> best
>> use of any leftovers the party folks don't want.

The kitchen did indeed 'make out'. Since they are a simple church
affiliated thing (not one of those incorporated whatevers with tax funds)
the rules are real simple. They picked up things that had been in crockpots
etc or were still sealed (3 heads of lettuce were never opened, 10 lb bag of
potatoes unclaimed etc).

> Wah! I want to have been there! :-)

Hehehe.

> It's all good tho', I spent part of the day with family and watched
> fireworks with the nephews. I grilled those beef ribs and chas grilled
> some brisket, then sis' made some fresh spring rolls with some of the
> brisket with fresh greens, minced celery and some rice vermicelli.
>
> She made me a couple without the vermicelli. <g>

Sounds good! I love brisket!

On Thu, 02 Jul 2009 01:20:29 GMT, Wayne Boatwright
> fired up random neurons and synapses
to opine:

>What I consider leftovers and like to avoid are small amounts of food that
>one might typically eat the following day for lunch or perhaps for dinner.

<snip>

On a good day, I can get the DH to eat a leftover. Just the once,
however. He might be persuaded to have a second go at chili, stew, a
broth based soup or the like, but that's about it. I spent so many
years cooking for growing kids and their friends that now that it's
just the two of us on a daily basis, I find it difficult to pare down
the amounts. My vegetable soup, for instance, kind of grows like
Topsy. Starts out with a nice 3-day broth rendering, freeze half or
more, then I start rummaging through the vegetable bin. Or, hey!
Here's some pesto I forgot about. And, I'll just throw in those
leftover dried morels. Or I could shred the last of that pot
roast...next thing you know, I could serve the 101st Airborne.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

In article >,
"cshenk" > wrote:

> "Omelet" wrote
> > "cshenk" wrote:
> >
> > <snipped wonderful picnic description>
>
> We all had a blast!
>
> >> If I counted right, we have food for about 100 people so the folks lined
> >> up
> >> the local church soup kitchen to call about 4pm and come help us make
> >> best
> >> use of any leftovers the party folks don't want.
>
> The kitchen did indeed 'make out'. Since they are a simple church
> affiliated thing (not one of those incorporated whatevers with tax funds)
> the rules are real simple. They picked up things that had been in crockpots
> etc or were still sealed (3 heads of lettuce were never opened, 10 lb bag of
> potatoes unclaimed etc).

Sweet.

>
> > Wah! I want to have been there! :-)
>
> Hehehe.

:-p
Beast.

>
> > It's all good tho', I spent part of the day with family and watched
> > fireworks with the nephews. I grilled those beef ribs and chas grilled
> > some brisket, then sis' made some fresh spring rolls with some of the
> > brisket with fresh greens, minced celery and some rice vermicelli.
> >
> > She made me a couple without the vermicelli. <g>
>
> Sounds good! I love brisket!

It was a good day. :-) I rarely get the 4th off of work. I love it when
it lands on a weekend that I'm off!
--
Peace! Om

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


Subscribe:

sf wrote:
>

<snip>

> What are some of your favorite ways to make new meals out of old ones?
>

Over the weekend, we made 'cha(r) siu' kebabs: chunks of pork marinated
in soy sauce, pinch of sugar and 5-spice powder. Speared on metal
skewers and grilled outside. Leftovers went into a stirfry (with
leftover vegs) that was first seasoned with Thai green curry paste.

Small bits of leftovers usually end up in stirfry or soup. Or as filling
for omelettes or in salads.