Omelet wrote:
> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Mon 29 Jun 2009 12:55:33a, Omelet told us...
>>
>>> I personally like to send dinner guests home with leftovers so always
>>> make sure I have some of those "disposable" containers on hand prior to
>>> cooking. The relatives especially. I sent them home with more
>>> leftovers than I kept for dad and I yesterday, including some of my clam
>>> dip.
>>>
>>> They always seem to appreciate me doing this, and heaven knows there are
>>> tons of leftovers from holiday dinners! Yesterday was not a holiday,
>>> but I just felt like grilling and when I grill, I tend to grill a LOT
>>> since my coals last so long when I do a wood fire. Wood fires last a
>>> whole lot longer than charcoal fires! Sometimes up to 12 hours...
>>>
>>> Anyone else send dinner guests home with "doggy bags"?
>> It depends totally on what I've cooked. I won't send main dish items
>> unless they taste as good reheated as they did originally. That often
>> limits it a lot. I will almost always send dessert portions home with
>> guests, since most hold up extremely well.
>>
>> On the recipient end, I gracefully turn down offers of food to take home
>> for the same reasons.
>>
>> 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!

> It's why I have strict timing rules for cooked food safety.
>
> I even used to drink leftover (refrigerated) coffee, either iced or
> nuked.
>
> 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!

> 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.

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

You bet!

> 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!)

> 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.

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

Me, too!

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?

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.


Subscribe:

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?

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:

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:

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

On Wed 01 Jul 2009 09:50:18a, Kate Connally told us...

> Omelet wrote:
>> In article 0>,
>> Wayne Boatwright > wrote:
>>
>>> On Mon 29 Jun 2009 12:55:33a, Omelet told us...
>>>
>>>> I personally like to send dinner guests home with leftovers so always
>>>> make sure I have some of those "disposable" containers on hand prior
>>>> to cooking. The relatives especially. I sent them home with more
>>>> leftovers than I kept for dad and I yesterday, including some of my
>>>> clam dip.
>>>>
>>>> They always seem to appreciate me doing this, and heaven knows there
>>>> are tons of leftovers from holiday dinners! Yesterday was not a
>>>> holiday, but I just felt like grilling and when I grill, I tend to
>>>> grill a LOT since my coals last so long when I do a wood fire. Wood
>>>> fires last a whole lot longer than charcoal fires! Sometimes up to
>>>> 12 hours...
>>>>
>>>> Anyone else send dinner guests home with "doggy bags"?
>>> It depends totally on what I've cooked. I won't send main dish items
>>> unless they taste as good reheated as they did originally. That often
>>> limits it a lot. I will almost always send dessert portions home with
>>> guests, since most hold up extremely well.
>>>
>>> On the recipient end, I gracefully turn down offers of food to take
>>> home for the same reasons.
>>>
>>> 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!
>
>> It's why I have strict timing rules for cooked food safety.
>>
>> I even used to drink leftover (refrigerated) coffee, either iced or
>> nuked.
>>
>> 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!
>
>> 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.
>
>> There are a number of things that actually taste better the second day.
>
> You bet!
>
>> 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!)
>
>> 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.
>
>> however, but I eat out so seldom any more.
>>
>> Can't afford it.
>
> Me, too!
>
> 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.



--
Wayne Boatwright
------------------------------------------------------------------------
Strawberries are the angels of the earth, innocent and sweet with
green leafy wings reaching heavenward. ~Jasmine Heiler

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.

> 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.

>
> 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>
>
> 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.

>
>
> --
> Wayne Boatwright
--
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:
> 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 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 >,
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:

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 >,
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

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.

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

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:

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

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.

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:

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

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:

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

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:

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"