Foods that taste better after time.

[prasad2]

Prawn Balchao.

Vindaloo.

Fish Curry.

Rice Pudding

[elyse]

Lasagne.  Period.

Word.

Nero, I knew I liked you! Schnizzle?

On the other pastas front. I always quadruple what I need to have leftovers. Noodles and all. The flavors soak into the pasta. I heat it in foil containers in the oven or a bowl in the microwave if cheese is't an issue. Byt in a pan with butter frying? Mmmmm that's good too. Old pasta, YUM.

Edited May 28, 2003 by elyse (log)

[awbrig]

Im not a big leftovers guy - in fact, the only thing that truly is good to me the next day is Thanksgiving turkey...

Edited May 28, 2003 by awbrig (log)

[smallworld]

Japanese style curry tastes better the next day, and Indian curry sauces probably would too (but I've never had left-overs to prove it!).

Oden (a Japanese hodgepodge with stuff like daikon, potatoes, boiled eggs, octopus, tofu etc simmered in a salty stock) tastes better the longer it's kept. The solid stuff will of course go bad after several days, but the stock can keep going forever. There is a shop in Tokyo that claims to be using the same stock since the Edo period (as in, at least a hundred and fifty years ago). And that actually ATTRACTS customers!

I like to short-cut when I make soups, stews, and Japanese curry and enjoy the second-day flavour on the first day. I just cook it as usual then cool the finished pot down in a sink full of cold water and put it in the fridge for a few hours. If I have enough time I'll go for a THIRD DAY flavour and reheat it then repeat the chilling.

Crafty or what?

[kitwilliams]

Red Beans & Rice.

the leftover penne with ramps and butter that I'm eating right now.

[nerissa]

Coq a vin

[torakris]

Oden (a Japanese hodgepodge with stuff like daikon, potatoes, boiled eggs, octopus, tofu etc simmered in a salty stock) tastes better the longer  it's kept. The solid stuff will of course go bad after several days, but the stock can keep going forever. There is a shop in Tokyo that claims to be using the same stock since the Edo period (as in, at least a hundred and fifty years ago). And that actually ATTRACTS customers!

150 year old oden.....yummm!