Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed
shallot. It was ok, nothing spectacular, but I ate it just the same. Meh.

There was enough ham and mushrooms left over to make one more quiche which
I did Tuesday evening. This time I added 3 or 4 dashes of dried thyme,
baked it, let it cook for about 30 minutes or so before slicing. It was
really disappointing but I refrigerated the rest.

Thursday evening I decide to eat another slice and if it was as disagree-
able as it was Tuesday it would go in the garbage for Friday pickup. Oh
my, the thorough chilling improved the taste immeasurably! I was tempted
to add a dash or two of granulated garlic but thought I would just go with
the thyme. Maybe next time.

" wrote:
>
> Thursday evening I decide to eat another slice and if it was as disagree-
> able as it was Tuesday it would go in the garbage for Friday pickup. Oh
> my, the thorough chilling improved the taste immeasurably!

I've noticed that many dishes, while are good right away, are
often better the next day. Notably, chili, my recent pork chops
with mushroom gravy. Even beef stew and homemade spaghetti sauce.
Good now but even better later.

The overnight rest and blend really does benefit many things. Too
bad for the few here that don't eat leftovers....their loss.

On Fri, 16 Nov 2018 15:07:25 -0500, Gary > wrote:

" wrote:
>>
>> Thursday evening I decide to eat another slice and if it was as disagree-
>> able as it was Tuesday it would go in the garbage for Friday pickup. Oh
>> my, the thorough chilling improved the taste immeasurably!
>
>I've noticed that many dishes, while are good right away, are
>often better the next day. Notably, chili, my recent pork chops
>with mushroom gravy. Even beef stew and homemade spaghetti sauce.
>Good now but even better later.
>
>The overnight rest and blend really does benefit many things. Too
>bad for the few here that don't eat leftovers....their loss.

Just don't eat it on the day you make it. That way it's not leftovers,
but delayed eating.

Brice wrote:
>
> Gary wrote:
> >The overnight rest and blend really does benefit many things. Too
> >bad for the few here that don't eat leftovers....their loss.
>
> Just don't eat it on the day you make it. That way it's not leftovers,
> but delayed eating.

There ya go! Very true.

On Friday, November 16, 2018 at 2:33:32 PM UTC-6, Gary wrote:
> " wrote:
> >
> > Thursday evening I decide to eat another slice and if it was as disagree-
> > able as it was Tuesday it would go in the garbage for Friday pickup. Oh
> > my, the thorough chilling improved the taste immeasurably!
>
> I've noticed that many dishes, while are good right away, are
> often better the next day. Notably, chili, my recent pork chops
> with mushroom gravy. Even beef stew and homemade spaghetti sauce.
> Good now but even better later.
>
> The overnight rest and blend really does benefit many things. Too
> bad for the few here that don't eat leftovers....their loss.
>
Add potato salad and slaw to that list of foods that improve with a
thorough chilling.

Leftovers don't bother me in the least as it means I don't have to cook
a meal every single night. That childhood admonishment of "clean your
plate" has paid off all these years later.

On 11/16/2018 3:46 PM, wrote:
> On Friday, November 16, 2018 at 2:33:32 PM UTC-6, Gary wrote:

>>
>> The overnight rest and blend really does benefit many things. Too
>> bad for the few here that don't eat leftovers....their loss.
>>
> Add potato salad and slaw to that list of foods that improve with a
> thorough chilling.
>
> Leftovers don't bother me in the least as it means I don't have to cook
> a meal every single night. That childhood admonishment of "clean your
> plate" has paid off all these years later.
>

Exactly. Some things don't hold up well or reheat well, but many
improve with time. I also like to make some things ahead so I don't have
to make a full meal every night.

A roast may be a leftover on a second night and then sandwiches the
third, hash in a morning. Same with chicken. Quiche can be breakfast,
lunch, or dinner.

Blueberry pancakes reheat well in the toaster for a really easy breakfast.

One reason people have poor luck is reheating in the microwave the wrong
way. The plop it in, set the time and blast away on high. Cut the
power and heat it slowly for better results.

On Friday, November 16, 2018 at 7:21:54 PM UTC-6, Ed Pawlowski wrote:
>
> On 11/16/2018 3:46 PM, wrote:
> >
> > Leftovers don't bother me in the least as it means I don't have to cook
> > a meal every single night. That childhood admonishment of "clean your
> > plate" has paid off all these years later.
> >
>
> Exactly. Some things don't hold up well or reheat well, but many
> improve with time. I also like to make some things ahead so I don't have
> to make a full meal every night.
>
> A roast may be a leftover on a second night and then sandwiches the
> third, hash in a morning. Same with chicken. Quiche can be breakfast,
> lunch, or dinner.
>
> Blueberry pancakes reheat well in the toaster for a really easy breakfast.
>
> One reason people have poor luck is reheating in the microwave the wrong
> way. The plop it in, set the time and blast away on high. Cut the
> power and heat it slowly for better results.
>
Yes!

I have found that a minute or two, maybe three works exceptionally well with
the power being at 60%. If it's a steak or pork chop that has been cooked
on the charcoal grill, 40% power is even better. Thorough heating without cooking it beyond recognition.

On 2018-11-16 6:21 p.m., Ed Pawlowski wrote:

>>
>
> Exactly.Â* Some things don't hold up well or reheat well, but many
> improve with time. I also like to make some things ahead so I don't have
> to make a full meal every night.
>
> A roast may be a leftover on a second night and then sandwiches the
> third, hash in a morning.Â* Same with chicken.

While stews improve somewhat on the 2nd and 3rd days, I *never* reheat
roast meats nor make stews of them. After that first meal, leftovers
subsequently are always eaten cold at my table. Reheated roast/grilled
meats have a very unattractive flavour to my taste. In that, I follow my
father.

On Friday, November 16, 2018 at 9:02:11 PM UTC-5, graham wrote:
> On 2018-11-16 6:21 p.m., Ed Pawlowski wrote:
>
> >>
> >
> > Exactly.Â* Some things don't hold up well or reheat well, but many
> > improve with time. I also like to make some things ahead so I don't have
> > to make a full meal every night.
> >
> > A roast may be a leftover on a second night and then sandwiches the
> > third, hash in a morning.Â* Same with chicken.
>
> While stews improve somewhat on the 2nd and 3rd days, I *never* reheat
> roast meats nor make stews of them. After that first meal, leftovers
> subsequently are always eaten cold at my table. Reheated roast/grilled
> meats have a very unattractive flavour to my taste. In that, I follow my
> father.

Not everybody can taste that. I certainly can. I only reheat meat if
it's in some strongly flavored sauce, and then very, very gently.

Cindy Hamilton

On Fri, 16 Nov 2018 19:02:08 -0700, graham > wrote:

>On 2018-11-16 6:21 p.m., Ed Pawlowski wrote:
>
>>>
>>
>> Exactly.* Some things don't hold up well or reheat well, but many
>> improve with time. I also like to make some things ahead so I don't have
>> to make a full meal every night.
>>
>> A roast may be a leftover on a second night and then sandwiches the
>> third, hash in a morning.* Same with chicken.
>
>While stews improve somewhat on the 2nd and 3rd days, I *never* reheat
>roast meats nor make stews of them. After that first meal, leftovers
>subsequently are always eaten cold at my table. Reheated roast/grilled
>meats have a very unattractive flavour to my taste. In that, I follow my
>father.

Makes sense. It's the flavour of an aging corpse. You need a strong
sauce to cover that up.

"Gary" > wrote in message ...
> " wrote:
>>
>> Thursday evening I decide to eat another slice and if it was as disagree-
>> able as it was Tuesday it would go in the garbage for Friday pickup. Oh
>> my, the thorough chilling improved the taste immeasurably!
>
> I've noticed that many dishes, while are good right away, are
> often better the next day. Notably, chili, my recent pork chops
> with mushroom gravy. Even beef stew and homemade spaghetti sauce.
> Good now but even better later.
>
> The overnight rest and blend really does benefit many things. Too
> bad for the few here that don't eat leftovers....their loss.


I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a
potluck that I didn't attend due to the terrible air, I rubbed it all over
with butter that had thyme in it, really a nice flavor, I used the carcass
to make some turkey soup. I made dumplings to go with it and a green salad,
we had it for dinner. The soup is so good, turkey carcasses make great soup.
I will be eating it for a few days, since it is always better the next day
too. Now, I am sick of fooling around with a turkey, so will not have that
for Thanksgiving.

Cheri

"Cheri" wrote in message news
"Gary" > wrote in message ...
> " wrote:
>>
>> Thursday evening I decide to eat another slice and if it was as disagree-
>> able as it was Tuesday it would go in the garbage for Friday pickup. Oh
>> my, the thorough chilling improved the taste immeasurably!
>
> I've noticed that many dishes, while are good right away, are
> often better the next day. Notably, chili, my recent pork chops
> with mushroom gravy. Even beef stew and homemade spaghetti sauce.
> Good now but even better later.
>
> The overnight rest and blend really does benefit many things. Too
> bad for the few here that don't eat leftovers....their loss.


I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a
potluck that I didn't attend due to the terrible air, I rubbed it all over
with butter that had thyme in it, really a nice flavor, I used the carcass
to make some turkey soup. I made dumplings to go with it and a green salad,
we had it for dinner. The soup is so good, turkey carcasses make great soup.
I will be eating it for a few days, since it is always better the next day
too. Now, I am sick of fooling around with a turkey, so will not have that
for Thanksgiving.

Cheri

==

What will you have instead?

How near are you to those fires? It has been hellish I hope you are
safe!!!!

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news >
> "Gary" > wrote in message
> ...
>> " wrote:
>>>
>>> Thursday evening I decide to eat another slice and if it was as
>>> disagree-
>>> able as it was Tuesday it would go in the garbage for Friday pickup. Oh
>>> my, the thorough chilling improved the taste immeasurably!
>>
>> I've noticed that many dishes, while are good right away, are
>> often better the next day. Notably, chili, my recent pork chops
>> with mushroom gravy. Even beef stew and homemade spaghetti sauce.
>> Good now but even better later.
>>
>> The overnight rest and blend really does benefit many things. Too
>> bad for the few here that don't eat leftovers....their loss.
>
>
> I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a
> potluck that I didn't attend due to the terrible air, I rubbed it all over
> with butter that had thyme in it, really a nice flavor, I used the carcass
> to make some turkey soup. I made dumplings to go with it and a green
> salad,
> we had it for dinner. The soup is so good, turkey carcasses make great
> soup.
> I will be eating it for a few days, since it is always better the next day
> too. Now, I am sick of fooling around with a turkey, so will not have that
> for Thanksgiving.
>
> Cheri
>
> ==
>
> What will you have instead?
>
> How near are you to those fires? It has been hellish I hope you are
> safe!!!!


I haven't decided yet, what are you having? I am not close to the fire, a
little over a hundred miles or so, but the smoke is stuck in the valley so
the air is terrible where I am, so staying inside. It's been a nightmare for
the people impacted with losing homes, lives etc., so sad.

Cheri

"Cheri" wrote in message news
> I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a
> potluck that I didn't attend due to the terrible air, I rubbed it all over
> with butter that had thyme in it, really a nice flavor, I used the carcass
> to make some turkey soup. I made dumplings to go with it and a green
> salad,
> we had it for dinner. The soup is so good, turkey carcasses make great
> soup.
> I will be eating it for a few days, since it is always better the next day
> too. Now, I am sick of fooling around with a turkey, so will not have that
> for Thanksgiving.
>
> Cheri
>
> ==
>
> What will you have instead?
>
> How near are you to those fires? It has been hellish I hope you are
> safe!!!!


I haven't decided yet, what are you having? I am not close to the fire, a
little over a hundred miles or so, but the smoke is stuck in the valley so
the air is terrible where I am, so staying inside. It's been a nightmare for
the people impacted with losing homes, lives etc., so sad.

Cheri

==

Yes, we are getting regular reports about it They do say though, that
fires are expect in other places

Please don't think I am trying to be frightening, I just want you to be
super careful!!

Food? We don't celebrate Thanksgiving so I am not sure. Just make sure you
have a good one)

On 11/16/2018 8:57 PM, Cheri wrote:
> "Gary" > wrote in message
> ...
>> " wrote:
>>>
>>> Thursday evening I decide to eat another slice and if it was as
>>> disagree-
>>> able as it was Tuesday it would go in the garbage for Friday pickup.* Oh
>>> my, the thorough chilling improved the taste immeasurably!
>>
>> I've noticed that many dishes, while are good right away, are
>> often better the next day. Notably, chili, my recent pork chops
>> with mushroom gravy. Even beef stew and homemade spaghetti sauce.
>> Good now but even better later.
>>
>> The overnight rest and blend really does benefit many things. Too
>> bad for the few here that don't eat leftovers....their loss.
>
>
> I roasted a smaller turkey today, 13 pounds. I sliced it up to send to a
> potluck that I didn't attend due to the terrible air, I rubbed it all
> over with butter that had thyme in it, really a nice flavor, I used the
> carcass to make some turkey soup. I made dumplings to go with it and a
> green salad, we had it for dinner. The soup is so good, turkey carcasses
> make great soup. I will be eating it for a few days, since it is always
> better the next day too. Now, I am sick of fooling around with a turkey,
> so will not have that for Thanksgiving.
>
> Cheri

I've been wondering about you what with all the horrific fires in CA.

Jill

"jmcquown" > wrote in message news:FCZID.581701

> I've been wondering about you what with all the horrific fires in CA.
>
> Jill


It's supposed to rain hard tomorrow, we need it and it will help with all
the horrible smoke, but the downside is that there will probably be
mudslides etc. The fires have been truly terrible.

Cheri

"Cheri" wrote in message news
"jmcquown" > wrote in message news:FCZID.581701

> I've been wondering about you what with all the horrific fires in CA.
>
> Jill


It's supposed to rain hard tomorrow, we need it and it will help with all
the horrible smoke, but the downside is that there will probably be
mudslides etc. The fires have been truly terrible.

Cheri

==

Yes It has all been on our news

On 11/16/2018 12:42 PM, wrote:

> Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed
> shallot. It was ok, nothing spectacular, but I ate it just the same. Meh.


I jes wanna say, here, that I can see why yer quiche was so boring. Try
bacon/grn onions/mushrooms.

MEAT PART
------------

!/2 lb bacon, fried crispy, and put aside fer crumbling back into
custard mix.

1 whole bunch of grn onions, cut 1/2 inch, added to skillet after
mushrooms are fried.

9 oz of sliced mushrooms, cooked until the water is evaporated.

(most any veggie requires pan frying until moisture is driven out)

==============

ANY QUICHE

4 ozs of sharp cheddar (mixed in)

4 0zs of Parmasan (two oz mixed in, 2 oz sprinkled on top).

-------------

The MEAT PART is whatever. Salmon/asparagus. Crab/blue cheese. Etc.

No thyme necessary ....or.....

nb

On Friday, November 16, 2018 at 2:35:56 PM UTC-6, notbob wrote:
>
> On 11/16/2018 12:42 PM, wrote:
>
> > Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed
> > shallot. It was ok, nothing spectacular, but I ate it just the same. Meh.
>
>
> I jes wanna say, here, that I can see why yer quiche was so boring. Try
> bacon/grn onions/mushrooms.
>
> MEAT PART
> ------------
>
> !/2 lb bacon, fried crispy, and put aside fer crumbling back into
> custard mix.
>
My diced ham was lightly cooked in a touch of oil and a small pat of
butter. I sampled after cooling and had a hard time keeping my hand
out of the bowl. But this time I had no onions of any sort to put in
the mixture but it turned out great after snoozing in the 'frig for 2
days.
>
> ANY QUICHE
>
> 4 ozs of sharp cheddar (mixed in)
>
> 4 0zs of Parmasan (two oz mixed in, 2 oz sprinkled on top).
>
I used Swiss and a tad of Monterey Jack and a large handful of parmesan
this time as well. I went easy on the salt as the parmesan would be
salty.
>
> No thyme necessary ....or.....
>
> nb
>
The thyme was only added after reading a few recipes recommending it so I though 'why not?'

On 11/16/2018 1:56 PM, wrote:

> I used Swiss and a tad of Monterey Jack and a large handful of parmesan
> this time as well. I went easy on the salt as the parmesan would be
> salty.

Good call. Likewise, the Swiss. Can't say anything good about the Jack.

> The thyme was only added after reading a few recipes recommending it so I though 'why not?'

Which is why I sed, ".....or.....". Thyme is good for anything. I
always have some on hand. Often, it's the only herb I'll use. I've
never tried it in a quiche.

Usually, my quiches are ready to eat. They are good, hot or cold. But,
I'll remember yer recipe using thyme and remember to let the flavors
"marry", overnight (which I usually do on dishes requiring it).

I buy my herbs/spices at my local HFS. Typically, the price is less
than $1 /oz. The sprmkt price for sage is about $35 /oz in those little
McCormick cans. 8|

nb

> wrote in message
...

Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed
shallot. It was ok, nothing spectacular, but I ate it just the same. Meh.

There was enough ham and mushrooms left over to make one more quiche which
I did Tuesday evening. This time I added 3 or 4 dashes of dried thyme,
baked it, let it cook for about 30 minutes or so before slicing. It was
really disappointing but I refrigerated the rest.

Thursday evening I decide to eat another slice and if it was as disagree-
able as it was Tuesday it would go in the garbage for Friday pickup. Oh
my, the thorough chilling improved the taste immeasurably! I was tempted
to add a dash or two of granulated garlic but thought I would just go with
the thyme. Maybe next time.

Needs onions and cheese.

On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:

> Needs onions and cheese.

Irony: Julie handing out gratuitous advice telling you what your
food needs.

-sw

On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote:
>
> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:
>
> > Needs onions and cheese.
>
> Irony: Julie handing out gratuitous advice telling you what your
> food needs.
>
> -sw
>
Ain't that the damned truth. I'm willing to bet if quiche every crosses
her threshold it's one she's bought then will bitch they don't like quiche.

On Fri, 16 Nov 2018 17:26:01 -0800 (PST), "
> wrote:

>On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote:
>>
>> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:
>>
>> > Needs onions and cheese.
>>
>> Irony: Julie handing out gratuitous advice telling you what your
>> food needs.
>>
>> -sw
>>
>Ain't that the damned truth. I'm willing to bet if quiche every crosses
>her threshold it's one she's bought then will bitch they don't like quiche.

Kvetch, kvetch, Jo-Jo.

On Fri, 16 Nov 2018 17:26:01 -0800 (PST),
wrote:

> On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote:
>>
>> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:
>>
>>> Needs onions and cheese.
>>
>> Irony: Julie handing out gratuitous advice telling you what your
>> food needs.
>>
> Ain't that the damned truth. I'm willing to bet if quiche every crosses
> her threshold it's one she's bought then will bitch they don't like quiche.

She's stated several times that eggs are her only "true allergy".
So quiche advice from her is Extra Special USDA Grade AA Prime
irony.

-sw

"Sqwertz" > wrote in message
...
> On Fri, 16 Nov 2018 17:26:01 -0800 (PST),
> wrote:
>
>> On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote:
>>>
>>> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:
>>>
>>>> Needs onions and cheese.
>>>
>>> Irony: Julie handing out gratuitous advice telling you what your
>>> food needs.
>>>
>> Ain't that the damned truth. I'm willing to bet if quiche every crosses
>> her threshold it's one she's bought then will bitch they don't like
>> quiche.
>
> She's stated several times that eggs are her only "true allergy".
> So quiche advice from her is Extra Special USDA Grade AA Prime
> irony.

Bullshit. I have no true food allergies. Eggs make me violently ill though
so I don't eat them. That doesn't stop me from making them though.

In article >,
says...
>
> On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote:
> >
> > On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:
> >
> > > Needs onions and cheese.
> >
> > Irony: Julie handing out gratuitous advice telling you what your
> > food needs.
> >
> > -sw
> >
> Ain't that the damned truth. I'm willing to bet if quiche every crosses
> her threshold it's one she's bought then will bitch they don't like quiche.

Not likely Julie ever bought "one" quiche (or anything else).
More likely she ordered a whole case from Amazon, "for cheap" (sic).

Janet UK

On 11/16/2018 8:26 PM, wrote:
> On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote:
>>
>> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:
>>
>>> Needs onions and cheese.
>>
>> Irony: Julie handing out gratuitous advice telling you what your
>> food needs.
>>
>> -sw
>>
> Ain't that the damned truth. I'm willing to bet if quiche every crosses
> her threshold it's one she's bought then will bitch they don't like quiche.
>
She can't eat eggs so I have no idea why she's chiming in about quiche.

Jill

> wrote in message
...
> On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote:
>>
>> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:
>>
>> > Needs onions and cheese.
>>
>> Irony: Julie handing out gratuitous advice telling you what your
>> food needs.
>>
>> -sw
>>
> Ain't that the damned truth. I'm willing to bet if quiche every crosses
> her threshold it's one she's bought then will bitch they don't like
> quiche.

Nonsense. I've made it before. It's nobody's favorite food though.

On Tue, 20 Nov 2018 01:19:03 -0800, Julie Bove wrote:

> > wrote in message
> ...
>> On Friday, November 16, 2018 at 6:31:42 PM UTC-6, Sqwertz wrote:
>>>
>>> On Fri, 16 Nov 2018 14:06:55 -0800, Julie Bove wrote:
>>>
>>> > Needs onions and cheese.
>>>
>>> Irony: Julie handing out gratuitous advice telling you what your
>>> food needs.
>>>
>> Ain't that the damned truth. I'm willing to bet if quiche every crosses
>> her threshold it's one she's bought then will bitch they don't like
>> quiche.
>
> Nonsense. I've made it before. It's nobody's favorite food though.

Heh. Joan wins that bet.

-sw

On 11/16/2018 2:42 PM, wrote:
>
> Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed
> shallot. It was ok, nothing spectacular, but I ate it just the same. Meh.
>
> There was enough ham and mushrooms left over to make one more quiche which
> I did Tuesday evening. This time I added 3 or 4 dashes of dried thyme,
> baked it, let it cook for about 30 minutes or so before slicing. It was
> really disappointing but I refrigerated the rest.
>
> Thursday evening I decide to eat another slice and if it was as disagree-
> able as it was Tuesday it would go in the garbage for Friday pickup. Oh
> my, the thorough chilling improved the taste immeasurably! I was tempted
> to add a dash or two of granulated garlic but thought I would just go with
> the thyme. Maybe next time.
>
Hmmm. I don't know about the combination of ham and thyme. Can't say
I've ever thought of the two together. Perhaps it was the chilling of
the egg custard? Then again, I tend to prefer quiche served hot or at
least at room temp.

Jill