"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-27-2015, 03:39 PM   #31
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
I quite enjoy the challenge of what can be made from left overs. I can invariably come up with something (the easiest one being incorporating the food item into a pasta sauce).

Since I lost my sense of smell, I go strictly by the food storage list I have of food items (i.e. how long they can be kept for in fridge and, some, in freezer).

Today I had some marindaded chicken leftover but only ate it with ciabatta style bread (needed to be used up). The french bean 'salad' however, I added into a carrot & ginger soup I made earlier that day.
__________________

__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 03-27-2015, 04:35 PM   #32
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,285
I just read an interesting article on Serious Eats about "The Neverending Soup Pot". The author explains about how he starts the week with a simple, almost broth simmering on the stove, gradually adding different leftovers throughout the week to completely change the taste profile of the soup from day to day.

If anyone is interested in reading it, just click here: The Neverending Soup Pot
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 03-27-2015, 05:00 PM   #33
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Cooking Goddess View Post
I just read an interesting article on Serious Eats about "The Neverending Soup Pot". The author explains about how he starts the week with a simple, almost broth simmering on the stove, gradually adding different leftovers throughout the week to completely change the taste profile of the soup from day to day.

If anyone is interested in reading it, just click here: The Neverending Soup Pot
That's what used to be done with porridge, if memory serves me correctly. It was just kept going over the hearth from day to day, with new things added to it each day.

There would be limitations to this theme though. You'd have to keep track of the flavor profile so as not to add something that just didn't fit with whatever was already there.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-27-2015, 05:39 PM   #34
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,048
Quote:
Originally Posted by Cooking Goddess View Post
I just read an interesting article on Serious Eats about "The Neverending Soup Pot". The author explains about how he starts the week with a simple, almost broth simmering on the stove, gradually adding different leftovers throughout the week to completely change the taste profile of the soup from day to day.

If anyone is interested in reading it, just click here: The Neverending Soup Pot
Sounds like you would end up with the sort of pot that we had at the end of the Quetico canoe trips I took when I was in high school. On the last night we had what was called "Border Stew". We were about to cross back into the US from Canada, we'd been paddling 7 days in the northwoods, and we had just about depleted our food stocks. This was in the early 1960s, before the advent of freeze dried trail foods - dinners were a creative mix salami, summer sausage, canned ham, rice, flour, cheese, and other foods that wouldn't spoil in 8 days without refrigeration; as well as any fish we caught along the way. On the last night, we dumped most of what was left in the food packs into the pot, seasoned it, cooked it, added any remaining cheese and let it simmer down until the spoon would stand straight up by itself. Border Stew was ready to eat. Trust me when I say that after 7 days paddling and portaging, 18 teenaged boys will eat anything you put in front of them, no matter how finicky they might be at home.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-27-2015, 08:34 PM   #35
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
Quote:
Originally Posted by Cooking Goddess View Post
I just read an interesting article on Serious Eats about "The Neverending Soup Pot". The author explains about how he starts the week with a simple, almost broth simmering on the stove, gradually adding different leftovers throughout the week to completely change the taste profile of the soup from day to day.

If anyone is interested in reading it, just click here: The Neverending Soup Pot
Thanks, interesting article.

Similar to the soup bucket.

Cheap | Kitchen Bucket Soup Recipe | Recipe4Living
__________________

__________________
Aunt Bea is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.