To eat or not to eat... Leftovers? Anti-leftovers?
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why does day old cooked chicken have that 'left-over' taste?
Comments (41)Studies have shown a great many home refrigerators' temperature are way off. Too warm. I wonder if that's not a large part of it, plus the coating mix. I don't really love chicken but I do roast one about every 6 weeks, primarily for stock, and I don't find that it tastes much different the next day or two. But I also don't like white meat, so that often goes into a chicken curry salad or something. But I have to say that even when I was on Dr. Pat's diet for a while, I broiled the chicken breasts for four days at a time, and they were just about the same on day four as on day 1, even if I got lazy and micro-ed them. My fridge is stuck at 34º, so maybe that helps, and I store in glasslock. I do usually buy Murray's chicken, for whatever that's worth....See MoreCooking for two with NO leftovers
Comments (35)I have never had to go without power for more than a day, but I used to go camping by myself quite a bit and didn't want a lot of leftovers either as there is only so much room in a cooler. Pasta is great. You can cook exactly as much as you need and can put just about any protein and veggie in it. I believe that Classico offers some small jars of pasta sauces, both tomato based & creamy style. A white wine, garlic butter (or olive oil) sauce is easy...if you want to go easy on the fat, use only enough for flavor and then add a bit of chicken stock. Knorr makes a powdered bouillon that is better than the cubes, not as salty, and you can make exactly the amount you need to use. A very nice sauce can be made with some bouillon, a chopped fresh tomato, garlic, some fresh basil or other fresh herb,& some red pepper flakes or black pepper. I generally buy Parmesan in wedges and grate it, but the Kraft pre grated in the green can keeps fairly well without refrigeration. Top Ramen is a great base for a meal. Just adding any meats & veggies you like makes a wonderful lunch. If sodium is a problem, toss the dry soup packet and use canned low-sodium stock instead. The noodles can also be cooked, and then tossed with blanched or raw veggies, meat or seafood and a vinaigrette for a cold plate meal. I like it with an oriental type vinaigrette...rice vinegar, soy sauce, grated ginger, sugar, & a little sesame oil. If your grocery store has a deli, speak to the store manager and suggest that he could probably do a rousing business if he ordered things like the individual packets of mayo, coffee creamers(the kind that don't need to be refrigerated) and salad dressings and offered them for sale. Some random tips... If you use half an onion, don't wrap it. Let the air dry the cut side and then when you want to use it just discard the first, thin slice. (If flies are a problem, cover it with cloth, not plastic). You can do the same thing with cucumbers, tomatoes, apples, oranges. In warm weather, wrapping unrefrigerated veggies and fruits seems to "boil" them somehow, and they actually go bad faster. Fresh basil and other herbs last pretty well without refrigeration if you trim the cut end of the stems when you get them home and put them in a glass of water, just like cut flowers. A few snips of herbs can "freshen up" the flavors of canned foods. You can keep your butter in a small bowl, and then invert the bowl in a larger bowl of water. The water should be changed every day. Butter will stay fresh like this, unrefrigerated, for weeks. Eggs can be left unrefrigerated for at least a couple of days, so if you buy half a dozen, you don't have to eat all of them at once. I know this is all a pain, but it will be over soon and it will give you something to tell stories and laugh about years down the line. :D...See MoreHow Many Are Eating Leftovers For Supper?
Comments (18)We had a casserole with noodles, peas and ham with a white sauce with cheese in, plus leftover cherry pie. This is Glenda's pineapple casserole recipe: GlendaÂs Pineapple casserole 1 cup sugar 6 tablespoons all-purpose flour 2 cups grated sharp cheddar **grate your own 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved 1 cup cracker crumbs --I use saltine, but ritz works too 1/2 cup melted butter Preheat the oven to 350 degrees F. Grease a medium-size casserole dish. In a large bowl, stir together the sugar and flour and pineapple juice. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. In another medium bowl, combine the cracker crumbs, melted butter, Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown....See MoreDo you like to eat leftovers?
Comments (32)I will eat left over meat like ham, turkey,roast beef and steak or meatloaf. I like leftover meats cold on sandwiches. Love cold rare steak by itself. Other than soup, chili or sauces that blend their flavors sitting for a day not much else. Most people I eat out with take anything left home with them. If the dogs can't eat it right when I get home then I never take a doggie bag. The thought of eating food that has sat and traveled repels me. I've never eaten sandwiches that were made ahead for lunch. I'd take the ingredients and put them together at lunch time. Even as a child. i came home for lunch but if I ate at school my mother would pack something like cheese and crackers , cold fried chicken or salami some good bread to eat it with. Never a sandwich. To me a sandwich is a leftover and not fit for consumption after an hour....See More
5 days agolast modified: 5 days agoI'm sitting here snacking on Snyders Honey Mustard Pretzels pieces. Lunch will be Italian Shepherds pie. Lots of mozzarella cheese in the middle. I made it with the left over mashed potatoes.
Edited to add: floral....I cook something every day. Making extra saves me tons of time AND money. The turkey was .79cents a lb! The russet potatoes were .97cents/5 lbs! I'll be unthawing leftovers and making dishes for the next 4 weeks. We also got a FREE turkey. We're delivering it tomorrow to a friend at the gym with a BIG family. He's on disability, so we help whenever we can.
(Safeway Grocery Store had a deal, where if you spent $100 you get a FREE turkey, your choice of size)plllog thanked nicole
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3 days agolast modified: 3 days agoI ended up lazily doing a mashed potato 'souffle' - thanks for that inspiration about adding eggs to the leftover mash, pllog
4 egg yolks, parm and gruyere, spinach and cilantro, and lemon juice (to about 2 1/2 cups mashed potatoes. Folded in beaten egg whites, and baked. All in the spirit of using things up.
And a boring but nourishing boiled veg dish of carrots, broccoli and shallots, all of which needed using. Dare I say it was transformed enough to be fresh and tasty. Anyway, end of our leftover saga
plllog thanked lat62- 2 days agolast modified: 2 days ago
I had a lot of ambitions for today, mostly involving eggs. Lat62, that's lovely!
It ended up that I had a lot of stuff to do, so only accomplished one. I call it "Cranberry Rice Bread Pudding" on the labels for the freezer. :) This isn't a recipe, it's just the only way I can explain it.
All the breads that came out of the freezer for the stuffing but didn't make it into the bowl, torn and fit nicely into the blue EH casserole (a useful gift from a friend of my mother's)
One cup of never were great chow mein crunchies from the otherwise good quality ingredients local Chinese restaurant.
3 cups of cooked rice from the same place (they give us far more than we can consume).
12 eggs
1.5 cups each of half and half and cream (my milk had gone sour and people keep saying that the pasteurized milk nowadays doesn't sour, it just spoils. I grew up baking with sour milk, and it seemed like sour milk to me, but I talked myself out of it, since I don't know who will be eating it.)
Penzey's Ethiopian, my favorite (cayenne red pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon and coriander )
Extra cardamom, black pepper plus mace.
3 cups of organic cranberries (one bag), sorted and rolled in white sugar
4 small handfuls commercially sliced almonds
Toasted mixed bread crumbs
Avocado oil mist spray on the dish, and on top to keep the breadcrumbs nice.
All but the berries and nuts soaked under weight, then layered with the cranberries and nuts in the dish. Topped with the bread crumbs left over from toasting the bread for the stuffing.
It's really good. :) I was surprised. I was also surprised at how much custad the rice soaked up. I should have made more but I'd have to resort to canned goat milk. It was sufficient. The rice and breadcrumbs provide a lot of texture. The almonds aren't very noticeable. It's portioned and chilling to go in the freezer tomorrow.
colleenoz