Left Overs

[gilf]

I have never got the concept of leftovers. That might seem an odd thing to say but hear me out. Growing up my mother always cooked enough food for us all to eat, she cooked often enough to know that X amount of food would feed X amount of people.

We always ate well and had plenty of roast dinners so had joints of meat or chicken etc etc. Yet we never once had anything left over, if we ever did it was certainly never in a portion big enough to do anything with, in other words the odd potato but that was a rare occurrence.

To be fair I can understand left over chicken, but just understand it, if you are only eating the breast meat why are you wasting time buying a whole one. But I have seen in the past somebody like Ken Hom using left over rice as a base for another dish, how the hell can a man who writes cookery books a profession not measure rice correctly?

How many people here have left overs to the extent they can use it as a base for another meal.... don't get me wrong buying a chicken to bone and use in X number of meals is a different thing.

[Sachs]

Hi gilf,
no, never usually have left overs! If I have gravy stock over from slow cooking, I freeze it.

[ummmm]

When I cook boiled bacon and cabbage I purposely put on extra and have bubble and sqeak with cold bacon the next day.

Other than that we don't really have left overs. Left over chicken/beef = sandwiches. That's about it.

[gilf]

Hmmm yeah, cheers that's what I thought. All these cookery shows spending half the time going on about left over chicken and the like.

I wouldn't call cooking something extra like cabbage to use the next day as left overs, that's just general decent home economics.

[tamborine]

ummm how d'you cook boiled bacon.....is that ham? Recipe needed.

[ummmm]

It's an Irish thing.

Just get some gammon/bacon joint from the supermarket or butchers. Gammon is better. Just fill a large sauspan with enough water to cover the joint and bring to the boil. 10 Minutes before it;s ready put the cabbage in with the bacon. In the mean time have a pot of spuds on the boil...Roosters are the best. They look like they are breaking up but once they are drained, put them back on the heat and watch them fluff up.

That's it...slice the meat, serve up the cabbage and spuds with lot's of butter and black pepper...yum yum.

If we have left over meat (sometimes gilf you can only buy a certain amount at a time) I'll chop it up and put it in with the bubble and squeak and have it for lunch.

[craft1948]

Delia once gave a recipe which included 'left over wine'..............my daughter said wtf is left over wine?

[ummmm]

I agree with that Craft.

It's like the story where Prince Charles runs his car on 'left over wine' what a ponse..!!

[mccfluff]

i always have left overs, i'm an eyes bigger than you r belly type of person and make too much, so half of it either ends up in the cat or in the fridge

[snags]

''It's an Irish thing.''

And it sound's revolting... ffs 'boiled meat'?!

;-)

[ummmm]

It's nice snagged...

What shit have you eaten in Thailand?

[mccfluff]

'thai sh!t'? at a guess probably with elements of lemon grass, cocnut and ginger.....

[snags]

Not 'boiled ham' that's for sure lol :-p

[ummmm]

It's not ham....

It's bacon or gammon.

[ummmm]

And bugs mccflff....and chicken that's been hung all day in the sun...yuk.

I lived on corn on the cob for the first 3 days there.

[Jan1957]

I'm the same mcfluff. Made a chicken and mushroom curry today and had with rice. Will be having again tomorrow with a jacket potato. Always cook too much but I do try and use up any left overs.

[snags]

ummmm... stop trying to defend your weird Irish tastes lol... gammon is ham isn't it? x

[carrust]

http://recipes.epicurean.com/recipe/12940/traditional-stovies-on-the-stove.html

Try this recipe. You can chuck any thing in if you want to. If the veggies are cooked, then put them in 10mins before the end.

[Sachs]

& I'd say gilf, in this present economic crisis, there wont be many throwing food away. Common sense, an eye for a bargain & how to make food stretch goes a long way to doing away with wastage.

[ummmm]

I think it's a different cut snagged....but almost the same :-)

[pinkflamingo]

Hi Gilf,

I agree with you. I cook meals for my family, 8-9 people daily. I am now very good at calculating how much to cook with very little left over. There maybe a bit tiny of meat or the odd spud left, but that's the dogs treat.