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11-07-2009, 03:42 AM
|  | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: Feb 2009 Location: Maine
Posts: 84
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KYH we tried that and noone here was thrilled with it. it was a bit to dry in texture. i know that probably dont make sense but that is the only way i can discribe it. |
11-07-2009, 06:56 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Nov 2009 Location: National Capital Area, US
Posts: 29
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Quote:
Originally Posted by MaryB  Leftover lutefisk!!! |
Considering that fresh lutefisk is hard to take, I think I got to go with you on that one.  |
11-07-2009, 10:53 AM
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Posts: 1,078
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I'm sure there are good uses for it, but I won't eat left over no matter how it is prepared. Maybe shrimp, but that's about it. And tuna is ok too, if I sear too much tuna and there's left overs I will cook though whatever is left, and then chop it up and make it into a tuna salad immediately for the next day.
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11-07-2009, 11:09 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2009 Location: Chicago
Posts: 114
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White bean dip with green onion and soup after a week in the fridge. I should freeze it but I always think I'm going to eat it the next day but never do. |
11-07-2009, 11:44 AM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
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Quote:
Originally Posted by KirstenS White bean dip with green onion and soup after a week in the fridge. I should freeze it but I always think I'm going to eat it the next day but never do. | Add some mashed avocado and use it for a face mask 
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11-07-2009, 11:48 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2009 Location: Chicago
Posts: 114
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Quote:
Originally Posted by DC Sunshine Add some mashed avocado and use it for a face mask | I like your thinking  |
11-07-2009, 12:32 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Nov 2009 Location: National Capital Area, US
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Leftover Haggas would probably be challenging. |
11-07-2009, 12:44 PM
| | Registered User Culinary Experience: Home Chef | | Join Date: Dec 2000 Location: Burr Ridge, IL
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I've had moderate success reheating fries and onion rings in a convection oven. That tends to re-dry them to a considerable extent, though never to just-out-of-the-fryer condition.
Mike
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11-07-2009, 12:47 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
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Quote:
Originally Posted by cyberdoc Leftover Haggas would probably be challenging. | Challenging to eat in the first place hehe j/k never tried it, I'm sure it's ....lovely.
Easy one to recycle - haggis and potato croquettes, crumber & deep fried, of course(well they are Scottish!)
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11-07-2009, 02:34 PM
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#1 - Extreme leftovers - Friends mum made rissoles for dinner and i promise, I found the very same peice of grissle from a pork chop I'd left on my plate at lunch. (it was distinctive. She'd simply scraped the lunch plates into the mix)
#2 - Chinese food. I look at it longingly the morning after and wish i had the cast iron stomach my sons seem to have inherited from somewhere.
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11-07-2009, 03:11 PM
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Ew, leftover gristle . . . bughut, I say you win so far. |
11-07-2009, 07:35 PM
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Gristle...that's not recycling...that's just GROSS!
Anyone got something to better that?
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11-10-2009, 03:25 PM
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Quote:
Originally Posted by bughut #2 - Chinese food. I look at it longingly the morning after and wish i had the cast iron stomach my sons seem to have inherited from somewhere. | No way, Chinese and Italian make for thebest leftovers. I'm of the opinion that Chinese food is often better once reheated and I think I once read some kind of Scientific study that explained why this is. |
11-11-2009, 11:13 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2008 Location: In the Lab
Posts: 533
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there is NOTHING worse than reheated pasta! I have never once seen a reheated pasta dish that was worth eating.
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11-11-2009, 02:22 PM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
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Quote:
Originally Posted by KYHeirloomer You beat me to it, Suzanne.
I'd never understood the antipathy many people have towards leftovers, until realizing that they use the term differently than I do. For many people, "leftovers" means having the same dish over and over again. For me, leftovers become an ingredient to use in a new dish. As a result, there are no bad leftovers, let alone worse ones.
Pullmanpair: The way to resolve that problem is to dress individual servings, rather than the whole salad at one time. | Recycling is the name of the game, and in many cases difference between profit and no profit on a commercial basis. Years ago in the old hotels this was the main job of the chef Garde' Manger.
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