Twid's Colcannon

[Triple Zero]

Using leftovers that may end up going on the waste sheet offsets the cost greatly. When I had my bar and grill I always planned the menu to reuse leftovers on the next meal.

Someone recently told me that leftovers are probably the best part of every meal.

I wondered about this, but realized that, in a way, he is right.

I have a theory about this. Maybe ECH can say if it makes sense.

I find that the best sorts of recipes are either those that are made of just a few elementary ingredients, with some spices and flavourings subtly picked to enhance and bring out the best in these main ingredients. The other kind are meals that have a lot of different ingredients (like at least three different vegetables, not counting onions).

Good example is pasta sauce:
- An elementary one is, for instance, tomato+chopped black olive+anchovy+garlic, optimized with some black pepper and basil or oregano.
- When you add more things, feature creep* sets in. Some capers are probably a good idea, chopped onions go with almost everything, maybe a small hot pepper ... but once you add cubed zuccini or bell pepper you cross a line and arrive in a no-man's land of "really pretty damn good pasta sauce (because it will be), but somewhat arbitrary / random".
- You can't take things out of a sauce, so to fix this, your only option is to add more. Better hope you have more. You will need a small carrot chopped in tiny cubes. A dash of red wine. And at least one more different vegetable (or meat? if you hadn't used anchovy, spicy sausage chunks would have been good. bacon cubes are probably always good), maybe some spinach (fresh chopped or a couple of frozen cubes), not stuff like broccoli or sprouts, they can really fuck up the flavour combo [may have to do with sulfur compounds?]. Colours may be important, like a different colour bell pepper.

*this is actually a Software Engineering / management term, but it describes the scenario well.

[Suu]

Revelation:  I have leftover bangers from cookout yesterday.  I msut make this mash now.

whazzabanger?

Sausages, basically. Irish sausages and bacon are a little different than their American counterparts.

ZOMG RASHER.

We import bangers and rasher from England and Ireland at my pub. Sooo...Goood....

[Adios]

Using leftovers that may end up going on the waste sheet offsets the cost greatly. When I had my bar and grill I always planned the menu to reuse leftovers on the next meal.

Someone recently told me that leftovers are probably the best part of every meal.

I wondered about this, but realized that, in a way, he is right.

I have a theory about this. Maybe ECH can say if it makes sense.

I find that the best sorts of recipes are either those that are made of just a few elementary ingredients, with some spices and flavourings subtly picked to enhance and bring out the best in these main ingredients. The other kind are meals that have a lot of different ingredients (like at least three different vegetables, not counting onions).

Good example is pasta sauce:
- An elementary one is, for instance, tomato+chopped black olive+anchovy+garlic, optimized with some black pepper and basil or oregano.
- When you add more things, feature creep* sets in. Some capers are probably a good idea, chopped onions go with almost everything, maybe a small hot pepper ... but once you add cubed zuccini or bell pepper you cross a line and arrive in a no-man's land of "really pretty damn good pasta sauce (because it will be), but somewhat arbitrary / random".
- You can't take things out of a sauce, so to fix this, your only option is to add more. Better hope you have more. You will need a small carrot chopped in tiny cubes. A dash of red wine. And at least one more different vegetable (or meat? if you hadn't used anchovy, spicy sausage chunks would have been good. bacon cubes are probably always good), maybe some spinach (fresh chopped or a couple of frozen cubes), not stuff like broccoli or sprouts, they can really fuck up the flavour combo [may have to do with sulfur compounds?]. Colours may be important, like a different colour bell pepper.

*this is actually a Software Engineering / management term, but it describes the scenario well.

Some things don't even need to be touched other than simply reheated. For instance, chili is always best on the 3rd day.

[Richter]

I just used the leftovers for lunch, along with a slab of Herb's Spicy chicken.  The fridge tiem really let the garlic and cheese flavor set in.

[Adios]

One of my favorite days was the day after Prime Rib day. I would make french dip using the drippings to make the aus jus.

[Richter]

Fuckyeah.

I downed a cup of aus jus one hungry day. (Blood for the Blood God.)  Suu and Ge. Stuart thought this was too rich, and would make me puke. 

[Nephew Twiddleton]

Revelation:  I have leftover bangers from cookout yesterday.  I msut make this mash now.

whazzabanger?

Sausages, basically. Irish sausages and bacon are a little different than their American counterparts.

ZOMG RASHER.

We import bangers and rasher from England and Ireland at my pub. Sooo...Goood....

I'm a big fan of the Irish breakfast. Fucking love black pudding.

[Suu]

I find black pudding disgusting, mostly because well, I know what's in it. FIRST MISTAKE. That and my mom made that and blood pudding a lot.

[Nephew Twiddleton]

I find black pudding disgusting, mostly because well, I know what's in it. FIRST MISTAKE. That and my mom made that and blood pudding a lot.

You get past it. It's actually very tasty. I don't eat it often but I always look forward to it, despite what it is.

[Nephew Twiddleton]

Bump. Literally been over a year.


Also, crossposting to Spagbook for relevance.

[Telarus]

Appreciate the bump. Epic thread is epic.

[Nephew Twiddleton]

Appreciate the bump. Epic thread is epic.

I love motherfucking pratai and I'm not going to pollute that with shitty cabbage. Next best thing. Spinach is the shit. 

[Cardinal Pizza Deliverance.]

I googled 'black pudding'. 

[Payne]

NOTHING wrong with Black Pudding.

NOTHING!

[LMNO]

It truly is Blood for the Blood God.