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My wife is cool with leftovers, but draws the line at making similar dishes too often. I learned that lesson when I tried to make various rice-bowl recipes three weeks in a row.
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Oct 10, 2019 22:57
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I don’t understand the leftover hate and suspect all perception of decline in taste is psychological. I feel like if I google someone has already done some kind of blind taste test refutation. I like to have a full smorgasbord of various vegetable dishes so I always have tons of old things on hand.
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Oct 10, 2019 23:13
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coolanimedad posted:I don’t understand the leftover hate and suspect all perception of decline in taste is psychological. I feel like if I google someone has already done some kind of blind taste test refutation. I like to have a full smorgasbord of various vegetable dishes so I always have tons of old things on hand. Some dishes are better fresh. I get that. But most are not so much worse the next day or day after that it trumps the glorious convenience of having food ready. And some are better
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Oct 10, 2019 23:16
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coolanimedad posted:I don’t understand the leftover hate and suspect all perception of decline in taste is psychological. I feel like if I google someone has already done some kind of blind taste test refutation. I like to have a full smorgasbord of various vegetable dishes so I always have tons of old things on hand. I don’t think it’s at all psychological. Other than the mentioned stews/soups/etc... I would bet that in a blind taste test of fresh vs. fridged for a day and reheated, I’d pick right 99 times out of 100. For meats specifically, 1,000,000 times out of 1,000,000 even if reheated sous vide. That being said, even if it were psychological, it’s sensory anyway, so it doesn’t matter whether it is real or imagined. If someone likes it less, enough to think it’s worth cooking another meal, they still like it less and that’s what’s best for them.
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Oct 10, 2019 23:24
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Depends on if or how it's reheated. Leftovers go in the microwave 100% of the time for me
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Oct 10, 2019 23:25
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Submarine Sandpaper posted:Depends on if or how it's reheated. Leftovers go in the microwave 100% of the time for me Pizza: if you don't have a toaster oven (and maybe even if you do) just put da za in a pan on medium, covered, for 10 minutes. At the end, uncover and let sit for a minute while you stir an old fash. Enjoy feeling like a king
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Oct 10, 2019 23:56
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When I was married I’d cook for the husband every day, even when he was out of work, because I was just better at it. He knew how to make rice in the rice cooker, and a basic basic baaaasic daal, but it’d never turn out like mine. And I would think I’m making plenty, but by the time we’d finished eating, and he finished his second or third helping, and I would take /a/ portion, I’d come home to all the leftovers completely polished off. So I’d not necessarily make three square a day, but at least his and my lunch, and dinner. Now that I live alone, I make a large batch of a variety of things once or twice a week, and then add rice and eat.
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Oct 11, 2019 00:05
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I get bored of my leftovers after about 2-3 days, so recently I got into making about 3-4 quarts of slop foods at a time, eating half and putting half in the freezer. I now have 1-2 quarts each of etouffee, turkey soup, curry, shakshuka and chicken salad for sandwiches in the freezer. Pretty happy that now I have a menu to choose from when I’m lazy.
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Oct 11, 2019 01:01
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Doom Rooster posted:O would bet that in a blind taste test of fresh vs. fridged for a day and reheated, I’d pick right 99 times out of 100. For meats specifically, 1,000,000 times out of 1,000,000 even if reheated sous vide. Ever eat at Applebees?
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Oct 11, 2019 01:11
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We made ropa vieja and beans a couple months ago and I froze half. Tonight all I had to do for dinner was put rice in the cooker and clean a fork.
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Oct 11, 2019 01:23
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Drink and Fight posted:We made ropa vieja and beans a couple months ago and I froze half. Tonight all I had to do for dinner was put rice in the cooker and clean a fork. You're asking way too much on a Thursday
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Oct 11, 2019 04:10
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Casu Marzu posted:You're asking way too much on a Thursday But it's hard to eat beans with chopsticks.
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Oct 11, 2019 04:26
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I usually cook 2-3 times a week, and eat leftovers/frozen leftovers/soup the rest of the time. I try to alternate so I don't have the same thing twice in a rown I have learned that a few thing really don't reheat/microwave well and are best recycled into a whole new dish. I love to roast a chicken, but is definitely in this category. The skin goes all rubbery and the meat just gets funky and rubbery-shred it and turn it into something else because nucrowaved it is kinda gross. Same with steak really, but a pork roast seems to reheat okay?
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Oct 11, 2019 04:32
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I cook 6-7 nights a week and bring lunch to work 2 days a week. Half the time that's a dinner leftover, the other half it's an instant ramen or a grilled cheese made at home and reheated at work. Freezer is jam packed with precious meal portions like pasta sauce, stews, soups, chili, dal and so on.
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Oct 11, 2019 06:46
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sweat poteto posted:I cook 6-7 nights a week and bring lunch to work 2 days a week. Half the time that's a dinner leftover, the other half it's an instant ramen or a grilled cheese made at home and reheated at work. Freezer is jam packed with precious meal portions like pasta sauce, stews, soups, chili, dal and so on. My freezer is tiny. I’d love to do more of this, plus cook dried beans and chick peas and freeze portions rather than use tins.
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Oct 11, 2019 09:50
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therattle posted:My freezer is tiny. I’d love to do more of this, plus cook dried beans and chick peas and freeze portions rather than use tins. Could do this with a pressure canner actually.
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Oct 11, 2019 13:55
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Why is it called Chicken Pot Pie and not just Chicken Pie? Google has failed me and the wife and I have competing ideas.
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Oct 13, 2019 00:56
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The traditional version doesn't have a bottom crust, just a top crust. You make a pot of the chicken stew, and drape a layer of pastry over it. 
Doom Rooster fucked around with this message at 01:26 on Oct 13, 2019 |
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Oct 13, 2019 01:13
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That makes so much more sense. The crust is crunchy, better breading to stew ratio, jeez why haven't I seen that served anywhere.
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Oct 13, 2019 02:41
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Because pie is made in a pan, not a pot. There's an inherent deep-dish element.
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Oct 13, 2019 05:09
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Oct 13, 2019 06:21
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That's just chicken and dumpling.
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Oct 13, 2019 06:49
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Hellsau posted:That's just chicken and dumpling. Stew with a hat.
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Oct 13, 2019 06:52
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Drink and Fight posted:Stew with a hat. A hamburger with no bottom.
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Oct 13, 2019 07:36
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therattle posted:A hamburger with no bottom. The soggiest sandwich.
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Oct 13, 2019 07:44
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it's an upside-down pizza
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Oct 13, 2019 08:07
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still wouldn't kick it off the tablecloth.
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Oct 13, 2019 08:07
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Coasterphreak posted:still wouldn't kick it off the tablecloth. i mean i want to cook a chicken pot pie now
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Oct 13, 2019 08:15
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Drink and Fight posted:The soggiest sandwich. An upside-down open sandwich.
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Oct 13, 2019 08:44
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Drink and Fight posted:Because pie is made in a pan, not a pot. There's an inherent deep-dish element. 
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Oct 13, 2019 16:42
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https://www.youtube.com/watch?v=ApmvDU5RmyY
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Oct 13, 2019 23:35
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I dont eat much pork, but my wife loves it and I do all of the cooking in the house, so when she actually wants me to cook up a nice chop for her, I'm happy to do it and make myself another protein. Today I picked up a thick cut bone-in chop that was $2/lb at the local chain grocery store. Is that a result of supply/demand being skewed because of tariffs or has pork always been crazy cheap?
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Oct 13, 2019 23:59
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Pork is very cheap, and very delicious.
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Oct 14, 2019 00:25
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Eat This Glob posted:I dont eat much pork, but my wife loves it and I do all of the cooking in the house, so when she actually wants me to cook up a nice chop for her, I'm happy to do it and make myself another protein. Last week in the USA pork safety regulations started that allow the corporations to have a much greater amount of control on how / what gets inspected. https://www.today.com/food/usda-changes-pork-processing-regulations-sparks-concern-t163024
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Oct 14, 2019 00:50
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That Works posted:Last week in the USA pork safety regulations started that allow the corporations to have a much greater amount of control on how / what gets inspected. It turns out that pigs are way the gently caress cheaper to farm than e.g. cattle or lamb. To get around 100g of protein out of a pig you need to throw around 10 m2 of land per year at it. To get the same amount of protein out of a cow or lamb you need to use between fifteen and twenty times as much land. And although this doesn't have anything to do with what Eat This Glob was asking either, pigs were one of the first animals humans domesticated for food, for the simple reason that you can get away with devoting more or less no land to them at all, if you're willing to let them run around and root through your garbage. As a domesticated food animal they are super loving undemanding.
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Oct 14, 2019 01:04
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SubG posted:...which is not why the chops Eat This Glob bought were cheap. i think the Q is why are they cheaper than they normally are. my double-thick bone-in chops are normally $6/lb, but I buy them at a store that sources pork from canada (dubreton)
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Oct 14, 2019 01:12
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Chicken pot pie adjacent question: Is there a good disposable metal pan with lid situation to make and freeze chicken pot pie in to give away to people and not have to worry about getting a dish back? Preferably on the smaller size to make individual or 2 serving pot pies.
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Oct 14, 2019 01:20
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Kaiser Schnitzel posted:Chicken pot pie adjacent question: A grocery store near me sells bake-at-home pot pies made in the store. They use a small pie tin and then wrap the whole thing thoroughly in plastic wrap. this looks like the type of tin they use: https://www.amazon.com/Disposable-Aluminum-Tart-individual-501/dp/B00PHMINGO
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Oct 14, 2019 01:34
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I found a yuzu tree by my work and harvested as many as I could on my way to the bus the other day. We processed them into juice and saved the peels/seeds yesterday and holy poo poo that was the worst mess to clean up. The residue it left behind was the strangest thing I've ever seen out of a citrus fruit. It had this almost waxy quality to it that didn't really want to come off of our hands. My partner said she felt like it was eating into her fingernails. Trying to germinate some of the seeds now and maybe go back to take a cutting to try and get it to root.
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Oct 14, 2019 02:50
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fart store posted:i think the Q is why are they cheaper than they normally are. Anne Whateley fucked around with this message at 03:03 on Oct 14, 2019 |
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Oct 14, 2019 02:58
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i like nice words