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OfflineCrumist
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Which nation's food makes for the best leftovers * 1
    #23585379 - 08/27/16 10:28 PM (7 years, 5 months ago)

In my fridge I have old Chinese and Mexican food. Neither are quarter-way to authentic, but I'd imagine the real thing gets just as soggy and (paradoxically) dehydrated after being left overnight in a fridge.


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InvisibleSuperFly
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Re: Which nation's food makes for the best leftovers [Re: Crumist]
    #23585388 - 08/27/16 10:31 PM (7 years, 5 months ago)

pizza so Italian I guess? Is pizza considered Italian still if it has been Americanized?


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OfflineCrystal G
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Re: Which nation's food makes for the best leftovers [Re: SuperFly]
    #23585404 - 08/27/16 10:38 PM (7 years, 5 months ago)

Depends, things such as soup and curries are better when put in the fridge an extra day or two, but things like Kung Pao chicken (which is not real Chinese, but I digress) are not that great leftover.

Quote:

SuperFly said:
pizza so Italian I guess? Is pizza considered Italian still if it has been Americanized?




No, it's not. Real Italian pizza has a very thin, crunchy crust, almost like a cracker. The toppings also commonly have things you wouldn't see on an American pizza, such as squid, prosciutto, basil, marguerite, etc.


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InvisibleSophistic Radiance
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Re: Which nation's food makes for the best leftovers [Re: Crystal G] * 1
    #23585405 - 08/27/16 10:39 PM (7 years, 5 months ago)

Indian food.


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Invisiblesomething super extreme
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Re: Which nation's food makes for the best leftovers [Re: Crumist]
    #23585411 - 08/27/16 10:42 PM (7 years, 5 months ago)

ppenas


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OfflineCrystal G
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Re: Which nation's food makes for the best leftovers [Re: Sophistic Radiance] * 1
    #23585457 - 08/27/16 11:00 PM (7 years, 5 months ago)

Quote:

Sophistic Radiance said:
Indian food.




I can see that. Things like curries, fried rice, soups, porridges, all tend to be better if it spends a day or two in the fridge.


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Invisiblelavod
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Re: Which nation's food makes for the best leftovers [Re: Crystal G]
    #23585484 - 08/27/16 11:11 PM (7 years, 5 months ago)

Quote:

Crystal G said:

No, it's not. Real Italian pizza has a very thin, crunchy crust, almost like a cracker. The toppings also commonly have things you wouldn't see on an American pizza, such as squid, prosciutto, basil, marguerite, etc.




Yeah but those pizzas are far better re-heated(by broiling) than thicker crust pizzas.  The thicker the pie, the worse it fares with re-heating.  Thin tomato and cheese-on-bottom pies in particular are excellent as leftovers since the cheese is'nt exposed to dry out.

Prosciutto and basil are great toppings!  One ov my favorite fresh pies is a pesto with prosciutto, ricotta, tomato, and fresh garlic.  Or Trenton style tomato with tomato, garlic, basil, pepperoni, and adobo seasoning.


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InvisibleSophistic Radiance
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Re: Which nation's food makes for the best leftovers [Re: Crystal G] * 1
    #23585486 - 08/27/16 11:12 PM (7 years, 5 months ago)

Yep, it gives the spices more time to seep into the substance of the food. It's the same with a homemade vinaigrette dressing; it tastes fine right after you make it but it tastes best after a day or two in the fridge.


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OfflineCrystal G
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Re: Which nation's food makes for the best leftovers [Re: Sophistic Radiance]
    #23585523 - 08/27/16 11:23 PM (7 years, 5 months ago)

Quote:

Sophistic Radiance said:
Yep, it gives the spices more time to seep into the substance of the food. It's the same with a homemade vinaigrette dressing; it tastes fine right after you make it but it tastes best after a day or two in the fridge.




How do you make your vinaigrette? I use olive oil + balsamic vinegar + pepper and some dried herbs like basil and cilantro.

But using this dressing all the time gets old, do you make yours differently?


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InvisibleSophistic Radiance
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Re: Which nation's food makes for the best leftovers [Re: Crystal G]
    #23585556 - 08/27/16 11:33 PM (7 years, 5 months ago)

For my savory vinaigrette I use 2 tbsp Dijon mustard, 3 tbsp Apple cider vinegar, 7 tbsp good olive oil, with a pinch of salt, a pinch of basil, and a generous helping of dill and freshly ground pepper, and a clove or two of chopped and crushed garlic. Then I shake the hell out of it and it's ready to go. I often switch the spices, using things like thyme or rosemary, but the basil and dill seem to be my favorite herbs for the savory vinaigrette. I mix that shit in with some fresh greens, feta crumbles and croutons. It is fucking delicious. My friends have called it "restaurant quality".

Lately I've been experimenting with a sweet vinaigrette. It uses equal portions of olive oil and a fruity cooking sauce (pear so far but they make other flavors) made by Antelope Farms, again with some garlic and basil, plus a pinch of curry and chili powders and pepper and salt. My sweet salads go with blue cheese crumbles and shelled, salted pistachios.

I generally prefer savory over sweet, but my sweet salad recipe is just savory enough to be yummy to me.


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Offlinemusiclover420
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Re: Which nation's food makes for the best leftovers [Re: Sophistic Radiance]
    #23585574 - 08/27/16 11:40 PM (7 years, 5 months ago)

Mexican hands down: Mix up a big thing of your protein of choice with some beans corn and rice and maybe potatoes and anything else that seems good.

Then eat your fill of birritos or bowls and store the left overs in a big tub for future munching. Some hotsauce and cheese and its delicious and pretty healthy.


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InvisibleSARAtonin
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Re: Which nation's food makes for the best leftovers [Re: musiclover420] * 1
    #23585602 - 08/27/16 11:55 PM (7 years, 5 months ago)

Mexican food is always the answer.


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InvisiblePrisoner#1
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Re: Which nation's food makes for the best leftovers [Re: Crystal G]
    #23585622 - 08/28/16 12:11 AM (7 years, 5 months ago)

Quote:

Crystal G said:
Quote:

SuperFly said:
pizza so Italian I guess? Is pizza considered Italian still if it has been Americanized?




No, it's not. Real Italian pizza has a very thin, crunchy crust, almost like a cracker. The toppings also commonly have things you wouldn't see on an American pizza, such as squid, prosciutto, basil, marguerite, etc.





it differs by region as with many other italian dishes, sfincione is a Sicilian
pizza which has a thick crust just as pizza al padellino does and 'marguerite', I
assume to be margherita, it's a style/recipe, not in ingredient. that particular
recipe would call for basil, sliced mozzerlla and tomatoes on a thick crust


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InvisiblePrisoner#1
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Re: Which nation's food makes for the best leftovers [Re: lavod]
    #23585623 - 08/28/16 12:14 AM (7 years, 5 months ago)

Quote:

lavod said:
One ov my favorite fresh pies is a pesto with prosciutto, ricotta, tomato, and fresh garlic.  Or Trenton style tomato with tomato, garlic, basil, pepperoni, and adobo seasoning.





I just got over food poisoning from some bad ricotta on a stromboli. I will never trust reheated ricotta


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OfflineCrystal G
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Re: Which nation's food makes for the best leftovers [Re: Prisoner#1]
    #23585634 - 08/28/16 12:21 AM (7 years, 5 months ago)

Quote:

Prisoner#1 said:
I just got over food poisoning from some bad ricotta on a stromboli. I will never trust reheated ricotta




One time as an early adult I got food poisoning for the dumbest reason. I ate undercooked bacon that hadn't been heated all the way because I was stoned and super hungry and didn't want to wait for it to finish. :lol:

That was so fucking stupid looking back on it. I thought I wouldn't get food poisoning because I assumed that all bacon was salted and therefore cured, and safe to eat raw. Like prosciutto or ham or salami.

I was a fucking idiot.

Usually I have a strong stomach and I never get food poisoning. I've eaten raw oysters and shellfish plenty of times from even questionable places, and have never gotten sick. I sometimes eat salmon raw even after I have kept it in the fridge for SEVEN days--still never got sick.



And yes, your'e right, marguerite is tomato, basil, and mozzarella. Can be served on pizza or by itself in a salad, usually with olive oil and balsamic vinegar vinaigrette.


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InvisiblePrisoner#1
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Re: Which nation's food makes for the best leftovers [Re: Crystal G] * 1
    #23585644 - 08/28/16 12:26 AM (7 years, 5 months ago)

speaking of vinaigrette and bacon, try making a vinaigrette with bacon grease,
a pinch of ground mustard as an emulsifier and serve it over spinach while
it's hot enough to wilt it


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OfflineCrystal G
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Re: Which nation's food makes for the best leftovers [Re: Prisoner#1]
    #23585650 - 08/28/16 12:30 AM (7 years, 5 months ago)

Quote:

Prisoner#1 said:
speaking of vinaigrette and bacon, try making a vinaigrette with bacon grease,
a pinch of ground mustard as an emulsifier and serve it over spinach while
it's hot enough to wilt it




I'm pretty sure I had a spinach salad at Morton's Steakhouse that came with a bacon vinaigrette, I'm certain that's what it was. I love that salad, it comes with walnuts, anchovies, and bacon bits.

I'll try out that bacon tip using Sophie's vinaigrette recommendation, is it similar to this recipe?

http://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe.html


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OfflineCrystal G
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Re: Which nation's food makes for the best leftovers [Re: Crystal G]
    #23585657 - 08/28/16 12:36 AM (7 years, 5 months ago)

Question.... does bacon grease have to be reheated in order for consumption to be safe, once it's cooled down? Cause I want to know if I can store the dressing in the fridge for a couple of days, and then use it later on. Would I have to re-boil it to eat it safely?


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Re: Which nation's food makes for the best leftovers [Re: Crystal G]
    #23585659 - 08/28/16 12:36 AM (7 years, 5 months ago)

an alien nation out in the great beyond


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Re: Which nation's food makes for the best leftovers [Re: Crumist]
    #23585672 - 08/28/16 12:49 AM (7 years, 5 months ago)

As a whole, I'd say Indian (dots) food.


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