Results 1 to 6 of 6

Thread: leftovers

  1. #1
    Platinum Lounger
    Join Date
    Feb 2001
    Location
    Yilgarn region of Toronto, Ontario
    Posts
    5,453
    Thanks
    0
    Thanked 0 Times in 0 Posts
    It'll never taste this good again.
    Bill came over last night for shell pasta & meat sauce.
    We are both supposed to be dieting, so I served one bowl, each, of shell pasta and ladled my home-made meat sauce over it.
    The remaining pasta I covered with a spoon of mayonnaise and stirred it well; the mayonnaise prevents the pasta from clumping and the result is an excellent lunch-next-day pasta salad.
    The remaining meat sauce I put in a bowl, in the fridge.
    This lunchtime I felt lazy AND hungry, so I dumped the meat sauce over the pasta-mayonnaise and microwaved the mess for 66 seconds.

    I got a delicious sweet and cheesy lunch.

    It tasted so good that I'm considering pre-cooking the pasta next time, stirring in the mayonnaise, and then microwaving the individual bowls of pasta-covered-with-meat-sauce as the meal.

    I kid you not!

    P.S. after poaching, I mean POSTING, I saw this.

  2. #2
    Uranium Lounger
    Join Date
    Mar 2001
    Location
    New Jersey
    Posts
    6,684
    Thanks
    1
    Thanked 11 Times in 11 Posts
    What does a poached egg have to do with lefover pasta ???

    And the jerk didn't give a cooking time for the egg in clingfilm.
    <IMG SRC=http://www.wopr.com/w3tuserpics/DocWatson_sig.gif>

  3. #3
    Plutonium Lounger
    Join Date
    Mar 2002
    Posts
    84,353
    Thanks
    0
    Thanked 29 Times in 29 Posts
    [quote name='DocWatson' post='799601' date='23-Oct-2009 22:31']And the jerk didn't give a cooking time for the egg in clingfilm. [/quote]
    You have to cook it long enough, but not too long...

  4. #4
    Uranium Lounger
    Join Date
    Mar 2001
    Location
    New Jersey
    Posts
    6,684
    Thanks
    1
    Thanked 11 Times in 11 Posts
    [quote name='HansV' post='799603' date='23-Oct-2009 16:33']You have to cook it long enough, but not too long... [/quote]
    Thank you for the thoughtful insight Hans.
    <IMG SRC=http://www.wopr.com/w3tuserpics/DocWatson_sig.gif>

  5. #5
    Platinum Lounger
    Join Date
    Feb 2001
    Location
    Yilgarn region of Toronto, Ontario
    Posts
    5,453
    Thanks
    0
    Thanked 0 Times in 0 Posts
    [quote name='DocWatson' post='799601' date='23-Oct-2009 16:31']What does a poached egg have to do with lefover pasta[/quote]
    Most serious cooks wouldn't even glance at a post about poached eggs; everyone knows how to poach an egg.
    But good cooks always pick up new ideas for leftovers.
    And it struck me as odd that the article on the failed poaching didn't suggest a recipe for the results of the failed attempts.
    A boasting bit of pre-emptive posting on post-poaching-posting on my part, you might say.

  6. #6
    Platinum Lounger
    Join Date
    Feb 2001
    Location
    Yilgarn region of Toronto, Ontario
    Posts
    5,453
    Thanks
    0
    Thanked 0 Times in 0 Posts
    [quote name='HansV' post='799603' date='23-Oct-2009 16:33']You have to cook it long enough, but not too long.[/quote]
    Hans, You've been reading the VBA help again, haven't you!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •