I know that some foods taste better on the second day but I have never
noticed this with enchiladas until now.

I made a pan of bean enchiladas. No recipe. Some big can of enchilada
sauce, Rosarita vegetarian refried beans, corn tortillas, green peppers and
white onion. I put a little chopped onion in with the beans. Beans were
the filling. Sauce underneath and on top. Peppers and onions on top of
that. Bake till hot and bubbly.

I don't normally even buy enchilada sauce. For me to have bought it, I must
have found some deal somewhere. Perhaps at the closing Safeway. Can't
remember. This was not something I had eaten before. And perhaps I had
intended to serve it to my husband because oh boy was it spicy hot! So much
so that I had difficulty eating these the first time around. I also noticed
that the flavors didn't blend. I could taste each ingredient but nothing
blended together.

But tonight? It's fine! Still a tad spicier than I would prefer but all in
all a very good dish. Odd how a night in the fridge can do that.

On Tuesday, January 26, 2016 at 10:19:45 PM UTC-6, Julie Bove wrote:
> I know that some foods taste better on the second day but I have never
> noticed this with enchiladas until now.
>
> I made a pan of bean enchiladas. No recipe. Some big can of enchilada
> sauce, Rosarita vegetarian refried beans, corn tortillas, green peppers and
> white onion. I put a little chopped onion in with the beans. Beans were
> the filling. Sauce underneath and on top. Peppers and onions on top of
> that. Bake till hot and bubbly.
>
> I don't normally even buy enchilada sauce. For me to have bought it, I must
> have found some deal somewhere. Perhaps at the closing Safeway. Can't
> remember. This was not something I had eaten before. And perhaps I had
> intended to serve it to my husband because oh boy was it spicy hot! So much
> so that I had difficulty eating these the first time around. I also noticed
> that the flavors didn't blend. I could taste each ingredient but nothing
> blended together.
>
> But tonight? It's fine! Still a tad spicier than I would prefer but all in
> all a very good dish. Odd how a night in the fridge can do that.

My brother used to say his chili wasn't finished until it had taken a ride through the freezer! I tended to agree, but I always ate a bowl of what I called nouveau chili, fresh after the cook before the freezer! So I know if the blending of flavors to which you refer.

John Kuthe...

On 1/26/2016 11:19 PM, Julie Bove wrote:
> But tonight? It's fine! Still a tad spicier than I would prefer but
> all in all a very good dish. Odd how a night in the fridge can do that.

It's not necessarily the fridge that does it. It takes time for some
flavours to meld. Tomato sauce is a good example.

Jill

"jmcquown" > wrote in message
...
> On 1/26/2016 11:19 PM, Julie Bove wrote:
>> But tonight? It's fine! Still a tad spicier than I would prefer but
>> all in all a very good dish. Odd how a night in the fridge can do that.
>
> It's not necessarily the fridge that does it. It takes time for some
> flavours to meld. Tomato sauce is a good example.

I had just never noticed it before. Then again, I don't usually have
leftover enchiladas.

jmcquown wrote:
> On 1/26/2016 11:19 PM, Julie Bove wrote:
>> But tonight? It's fine! Still a tad spicier than I would prefer but
>> all in all a very good dish. Odd how a night in the fridge can do that.
>
> It's not necessarily the fridge that does it. It takes time for some
> flavours to meld. Tomato sauce is a good example.
>
> Jill
>

Her post was clearly about the time - not the refrigeration. That was
obvious to any reasonable reader. Who would leave any food like that
out for a day?

On 1/30/2016 10:16 PM, Sqwertz wrote:
> On Sat, 30 Jan 2016 21:56:11 -0500, Alex wrote:
>
>> jmcquown wrote:
>>> On 1/26/2016 11:19 PM, Julie Bove wrote:
>>>> But tonight? It's fine! Still a tad spicier than I would prefer but
>>>> all in all a very good dish. Odd how a night in the fridge can do that.
>>>
>>> It's not necessarily the fridge that does it. It takes time for some
>>> flavours to meld. Tomato sauce is a good example.
>>
>> Her post was clearly about the time - not the refrigeration. That was
>> obvious to any reasonable reader. Who would leave any food like that
>> out for a day?
>
> I know a guy who keeps an open bag of Sargento shredded cheddar cheese
> in his car's glove box! :-)
>
> -sw
>
Yabbut... at what point did I suggest she leave the food sitting out
until the next day? I didn't. Alex is a very poor troll.

Jill

Sqwertz wrote:
> On Sat, 30 Jan 2016 21:56:11 -0500, Alex wrote:
>
>> jmcquown wrote:
>>> On 1/26/2016 11:19 PM, Julie Bove wrote:
>>>> But tonight? It's fine! Still a tad spicier than I would prefer but
>>>> all in all a very good dish. Odd how a night in the fridge can do that.
>>> It's not necessarily the fridge that does it. It takes time for some
>>> flavours to meld. Tomato sauce is a good example.
>> Her post was clearly about the time - not the refrigeration. That was
>> obvious to any reasonable reader. Who would leave any food like that
>> out for a day?
> I know a guy who keeps an open bag of Sargento shredded cheddar cheese
> in his car's glove box! :-)
>
> -sw
>

That's different. It's processed cheese and a bag only lasts a week!

"Sqwertz" > wrote in message
...
> On Mon, 1 Feb 2016 19:20:07 -0500, Alex wrote:
>
>> Sqwertz wrote:
>>
>>> I know a guy who keeps an open bag of Sargento shredded cheddar cheese
>>> in his car's glove box! :-)
>>
>> That's different. It's processed cheese and a bag only lasts a week!
>
> Sargento doesn't make any processed cheese. You're busted! :-)

Aren't they the ones who boast of real cheese? I just know they are
expensive. Not a brand I buy too often.

Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Mon, 1 Feb 2016 19:20:07 -0500, Alex wrote:
>>
>>> Sqwertz wrote:
>>>
>>>> I know a guy who keeps an open bag of Sargento shredded cheddar cheese
>>>> in his car's glove box! :-)
>>>
>>> That's different. It's processed cheese and a bag only lasts a week!
>>
>> Sargento doesn't make any processed cheese. You're busted! :-)
>
> Aren't they the ones who boast of real cheese? I just know they are
> expensive. Not a brand I buy too often.
>

I guess, but it stays orange for quite a while. What brand do you keep
in your glove box? I'm open to suggestions! Until Taco Bell puts
enough cheese on their food, I'm forced to supplement it with my own.

Sqwertz wrote:
> On Mon, 1 Feb 2016 19:20:07 -0500, Alex wrote:
>
>> Sqwertz wrote:
>>
>>> I know a guy who keeps an open bag of Sargento shredded cheddar cheese
>>> in his car's glove box! :-)
>> That's different. It's processed cheese and a bag only lasts a week!
> Sargento doesn't make any processed cheese. You're busted! :-)
>
> -sw
>

It's still orange after 5-7 days. Works for me.

Sqwertz wrote:
> On Tue, 2 Feb 2016 20:05:57 -0500, Alex wrote:
>
>> Sqwertz wrote:
>>> On Mon, 1 Feb 2016 19:20:07 -0500, Alex wrote:
>>>
>>>> Sqwertz wrote:
>>>>
>>>>> I know a guy who keeps an open bag of Sargento shredded cheddar cheese
>>>>> in his car's glove box! :-)
>>>> That's different. It's processed cheese and a bag only lasts a week!
>>> Sargento doesn't make any processed cheese. You're busted! :-)
>> It's still orange after 5-7 days. Works for me.
> I've seen shredded Sargento cheese at Walmart that is green and black
> and fuzzy, with 2 weeks left before it's expiration date. I don't
> know how Walmart manages to do shit like that.
>
> -sw
>

They don't store it in a glove compartment, obviously!