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.


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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

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.


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