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11-06-2009, 12:49 AM
|  | riff raff Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,597
| |  What are the worst leftovers?
I vote onion rings. |
11-06-2009, 02:28 AM
| | Registered User Culinary Experience: Other | | Join Date: Sep 2009 Location: Pullman, WA
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I have to go with green salad that has sat in a dressing overnight. Onion rings/french fries are both very bad, as well. |
11-06-2009, 08:19 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Aug 2009
Posts: 7
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For me it's fries. Whether I refry, microwave, or warm up in the oven I can never get the fries to taste good. |
11-06-2009, 08:36 AM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 4,031
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I never met a leftover I couldn't reuse or recycle with at least some success. For me, the key is not trying to make it taste/look/feel like it did when fresh, but using it in a way that takes advantage of its core qualities. For example: I would probably chop up l.o. onion rings, recrisp the bits, and use them as a topping for a casserole (hey, more leftovers!  ). French fries, I spice them before reheating in the toaster oven until they are really really crisp -- most fries are too soft for me in the first place, so getting them very brown and crisp in reheating is getting them to where I like them. 
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11-06-2009, 09:22 AM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,417
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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. |
11-06-2009, 11:06 AM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Apr 2005 Location: San Jose, CA
Posts: 17
| | hashbrowns
Left over fries are great for hashbrowns. Fry up a couple strips of bacon then while working on the eggs and toast chop up left over fries then fry crispy in the bacon fat with salt (if needed), pepper, paprika, and onions. |
11-06-2009, 12:13 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Sep 2009 Location: 20 miles from the nearest tsunami
Posts: 15
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Paraphrasing Boy's Town, LOL, I agree with "there's no such thing as a bad leftover"! There's always a way to make them tasty and kinda fun to try and devise new methods. |
11-06-2009, 01:24 PM
| | riff raff Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,597
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I hardly ever waste food--but some things I just won't attempt to revive or reuse. |
11-06-2009, 03:04 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,519
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I challenge anyone to re-cycle a left-over bowl of trifle 
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11-06-2009, 04:32 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Nov 2009
Posts: 61
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Quote:
Originally Posted by pullmanpair  I have to go with green salad that has sat in a dressing overnight. Onion rings/french fries are both very bad, as well. | I have to agree with you on that. I usually send left-over salad in dressing home with one my my guests |
11-06-2009, 05:07 PM
|  | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: Feb 2009 Location: Maine
Posts: 84
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I am the biggest waste not , want not type of person you ever will meet, but I still have a hard time with left over liver....
Someone tell me a good use for it!!! other than warmed up liver that is. |
11-06-2009, 06:04 PM
| | Registered User Culinary Experience: Host | | Join Date: Sep 2008 Location: Porterville, CA
Posts: 354
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Cut the liver into thin strips, sort of like julienne, fry with diced potatoes, onions, chili peppers (if you like), maybe some garlic and whatever herbs/spices you like.
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11-06-2009, 06:47 PM
| | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: Feb 2009 Location: Maine
Posts: 84
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oh thanks that sounds like something i will have to try for sure. |
11-06-2009, 08:37 PM
| | ChefTalk Book Reviewer Culinary Experience: Food Writer | | Join Date: Feb 2007 Location: Central Kentucky---where the bluegrass meets the mountains
Posts: 2,417
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Mash it up and turn it into a pate-like spread. |
11-06-2009, 08:42 PM
|  | Registered User Culinary Experience: Other | | Join Date: Mar 2008 Location: SW MN
Posts: 827
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Leftover lutefisk!!! | | |
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