Have you ever tasted something so good you wondered how they made it? Well it happened to me today when I made some lunch from yesterdays leftovers. It tasted so good and the texture was so perfect that my mouth had to do a double take.
The meat was more juicy and more tender and the flavors had developed that much more, combining it with a wild mushroom gravy and a few vegetables this was spot on. Is it weird to say that it tasted like a frozen dinner, I know that probably isnt the best analogy in the whole wide world but the flavors and the portion was so balanced it had that effect.
Trust me, though, it tasted far better than anything you could get in any package - anywhere! I kind of wish I didnt make it so I could thank someone - egotistical huh?
22 comments:
LOL...Go ahead and thank yourself, it looks fantabulous and well worth the egotistical praise! ;-)
If you like it to be more tv dinner like...go ahead and make me a plate and ship it over my way....then I can thank you!
well, then you should serve it up to someone else and have them thank you ;)
Good job! I love it when flavors develop and food tastes even better the next day.
harmony: I would need to DEEP freeze it - like microwave freezing or something....
tavolini: that could work, but there is still the matter of who do I thank... the food was great yesterday, the meat juicy and tender but it had a chance to jell a little over night and it was considerably better...next time I will make this a day ahead for the meat.
HA! it's the carrots and peas that make it taste like a frozen dinner! oh how I loved those frozen dinners as a kid.
this looks good Dog....
Please tell me you used a few einebær in the gravy, it would have been perfect! Even a bit of gjetost! anyway it looks beautiful! sometimes things just get better!
Why, you thank the pig, of course! Thank you, oh pig and veggies, for being so delicious. Thank you, oh wallet, for giving money to buy this food. Thank you farmer. Thank you dirt and pig slop. Thank you Banana tree. It goes on and on.
Those aren't leftovers, they are a second stage gourmet offering!
beth: you crafty stinker you - you figured out the secret...
anette: I did use some einebær but I dont mention it because it is my secret ingredient...shhhh - but gjetost in there too....hmmm I must try it...
tavolini: that is more like it - I like that idea a whole lot-
buff: that is correct - in fact it should be considered stage one
That looks fabulous!!! Thanks for the confirmation, glad its the status and not something else - LOL.......
Hope you have an amazing, creative, fun weekend!!! Is is snowing???????
I wonder if leftovers are better than the 1st go around.
Oh, it's egotistical to think you are a culinary genius? Nah, you can go ahead and thank yourself for being brilliant! :)
I save everything. My fridge is always stacked with leftovers of all kinds. It's amazing what you can throw together with so many ingredients on hand! And I hadn't thought of it, but you're right about the flavors developing over time.
My adorable husband has been making (read: nuking) me dinner every night this week, since I started my new job.
And I was so grateful and appreciative until I was this....
Nothing wrong with appricating a great food mind...
what a meal!!! just perfect... :) happy new year!!!
ummmmmm, wished I had that and not that simple lettuce, tomato, cucumber salad I ate and now woke up hungry...
Ha - great photo, I'm sure it was every bit as good as you say! It looks like one of those meals that would easily serve as comfort food!
I have a hard time looking at food right now. Since Thanksgiving the bride has been in a cooking frenzy.
We have been eating well from the 6 food groups, Venison, beef, pork, turkey(wild and domestic),seafood(shelled and scaled),and rabbit! Stews, chili, and soups are always better the next day!
The wild mushroom gravy looks great! What kind of mushrooms?
I think the best things are made from "leftovers". and you can usually never make it again.
Swansons, look out!
Great photos too.
Stace
lisaiscooking: a combination of wine caps, oyster and hen of the woods that I collected in the fall and dried....
Just pat yourself on the back. We won't look.
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