That’s right Dickestep!

quote:

Originally posted by iqdiva

Dickiestep,I have my freezer loaded with homemade stocks of all kinds :Chicken and turkey broths,vegetable broth,pot likker,seafood broth,oyster liquor,catfish and red snapper broths,beef ,pork ,and lamb broths,and ham and ham hock broths. They are invaluable in my cooking.I use some kind of homemade broth every day.

I’d say you’re a wise cook, Iqdiva. Broths can save money, as well as enriching the flavors of many dishes. For instance, I have judged gumbos with plenty of seafood in them but the flavor did not come across to the palate. A quart of rich broth added may have won them first place.

Dickiestep,I have my freezer loaded with homemade stocks of all kinds :Chicken and turkey broths,vegetable broth,pot likker,seafood broth,oyster liquor,catfish and red snapper broths,beef ,pork ,and lamb broths,and ham and ham hock broths. They are invaluable in my cooking.I use some kind of homemade broth every day.

quote:

Originally posted by Jimeats

He also had a never ending stock pot going on the back of the stove, not sure you can get away with that today though.

It took me nearly thirty years of cooking before I saw the wisdom of a stock pot. I use the method often now. For instance, the minute my shrimp are peeled the shells are in the stock pot, along with the celery stalk, onion and garlic peels, bell pepper scraps, and such.

I use to frequent a diner that one of the specialties of the house was the leftovers.
Old Russ would reuse everything, the only thing he thru out was the dish water and we sometimes wondered and joked about that. His homemade {from leftovers} hash was some of the best around. Or the mock turkey pot pie topped with day old cats head biscuts for the crust couldn’t be beat. He also had a never ending stock pot going on the back of the stove, not sure you can get away with that today though. He would make fresh donuts daily, the day old ones {if he had any left} went for bread pudding the next day. I sure do miss that diner, he retired after almost 50 years at the same location. They put up a mall at the location. Progress. Chow Jim

Me too,Dickestep!

quote:

Originally posted by Rick F.

I don’t understand what used to go on at my house. For some reason I’m the only one who will make a meal out of leftovers, but my wife and, when they were home, my kids would happily eat meals I had "compiled" from them.

Now there’s a new twist. We’re blessed with a group of friends who like it when I call a few and tell them to come over and raid the refrigerator. Sometimes leftovers are part of the mix, sometimes not; but we always have a good time. And we make room on the shelves and in the fridge for new temptations!

Back when we partied a lot, any tails left over from a crawfish boil became my version of Papadeaux Crawfish Bisque, crawfish jambalaya, or crawfish pie. Any shrimp tails left over were always used in something creative, or as stock. It’s more difficult to be creative with less exotic leftovers, but I have done so.

I don’t understand what used to go on at my house. For some reason I’m the only one who will make a meal out of leftovers, but my wife and, when they were home, my kids would happily eat meals I had "compiled" from them.

Now there’s a new twist. We’re blessed with a group of friends who like it when I call a few and tell them to come over and raid the refrigerator. Sometimes leftovers are part of the mix, sometimes not; but we always have a good time. And we make room on the shelves and in the fridge for new temptations!

The problem here is the name…leftovers, who would eat them let alone enjoy them? Properly aged meals is a more accurate term. Who has not noticed that Chili, Brunswick stew, Irish stew and soups of every description always improve with age? These are the dishes that improve with age and there is very little doubt about it.

Even individual aged ingredients put together skillfully benefit from being aged. If it is yuck or yum depends entirely on the skill of the cook.

quote:

Originally posted by catosaurus


I have a friend who absolutely refuses to each anything that is being re-launched (reheated, submerged in a sauce, put onto a sandwich, chopped and added to pasta or soup, etc.). She calls all of it OLD FOOD and excludes it from her universe. Sad, huh?[:(]

Those folks who refuse to eat leftovers leave more meat loaf sammiches for us! Hurray!

Doggydaddy,I think that I must be a culinary surgeon too…To me,food is a sacred thing that I am blessed to have…I don’t waste a thing…Culinary creativity abounds!

My sister’s family is like that. Whenever there’s a do at her place, guess who gets to take home
the always copious leftovers?

I like to claim that I am a culinary surgeon who brings dead food back to life. Professionally and at home, nothing gets tossed out.
The most essential item for me as a leftover, is rice. With that I can make all sorts of things.
Plain white rice is great for burritos and fried rice. I love fried rice as I use many vegetables and whatever leftover meat needs to be moved. The burritos will use whatever meat was cooked before.

I will also make food just for post-midnight snack. That is very important.

mark

Your friend doesn’t know what she’s missin’!

The quality of the leftover is directly proportional to the quality of the food when first served. I never regret having leftover turkey from Thanksgiving, or soups/sauces that can be frozen for future treats. Leftover steamed or roasted veggies find many uses. Oh, and no one seems to gripe about leftover pie or cake.

Leftover fish is a problem, though. It doesn’t seem to reheat well and really stinks up the microwave.

I have a friend who absolutely refuses to each anything that is being re-launched (reheated, submerged in a sauce, put onto a sandwich, chopped and added to pasta or soup, etc.). She calls all of it OLD FOOD and excludes it from her universe. Sad, huh?[:(]