Reply to: Leftovers: You Decide

[threaded]

Actually...

"Alfonse" meant someone who drummed up trade for prostitutes.

Now there was a "Ponce de Alfonse"

the rest is left as an exercise for the reader...

[Lucifer Box]

Now you're using the American spelling aren't you ?

No, ponce is the correct spelling whether you're american or not. I like a good factoid, so here goes: originally a ponce was somebody who drummed up trade for prostitutes.

[ladymuck]

I rarely have any left overs because I cunningly don't cook at all over Christmas - this year I was with the boyf's family Xmas Day and at my parents on Boxing Day. No cooking, no washing up, no left overs - it all gets dealt with by whoever I'm visiting! Superb!

[vista]

Ponce.

Now you're using the American spelling aren't you ?

[Lucifer Box]

Toss it all in the bin along with all the clothes that are no longer needed and rejoice that not a single immigrant/asylum seeker or third world ponse benefited from any of it.

Ponce.

[vista]

Left overs

Toss it all in the bin along with all the clothes that are no longer needed and rejoice that not a single immigrant/asylum seeker or third world ponse benefited from any of it.

[TGAOTU]

And, of course, I drink the other half of the bottle before the dish gets to the table.

Well, it'd be a shame to waste it... Don't forget to have another bottle breathing ready for the meal...

Btw, I've just caught my cat drinking my Baileys night-cap! So, must go and kick the crap out of him!

Ciao!

[Lucifer Box]

I agree! When I use red wine in a marinade, I always reduce it to get rid of the alchohol.

And, of course, I drink the other half of the bottle before the dish gets to the table.

[TGAOTU]

Not at all (it wasn't mustard stew with turkey). The trick is evaporating the wine completely before adding the stock, simmering, then adding a little bit of reserved stock mixed with the mustard and simmering again.

I agree! When I use red wine in a marinade, I always reduce it to get rid of the alchohol.

[Lucifer Box]

Let me guess, it tasted just like mustard...

Not at all (it wasn't mustard stew with turkey). The trick is evaporating the wine completely before adding the stock, simmering, then adding a little bit of reserved stock mixed with the mustard and simmering again.

[TGAOTU]

Pleased to report the turkey stew with mustard was delicious.

Let me guess, it tasted just like mustard...

[Lucifer Box]

Pleased to report the turkey stew with mustard was delicious.

[mcquiggd]

Send it to greenpeace, 2nd class.

[Lucifer Box]

Sounds nice. A sort of Scandinavian hash/bubble 'n' squeak type affair. Might I venture to suggest a little sour cream on the side as well?

Not sure about the "wine" though. Sounds like something an Oslo tramp might do after rumaging through the bins at the back of the vinmonopol.

[threaded]

Chop up all the left overs into 1cm cubes and then cook in a frying pan on a low heat for ages.

Serve with a sprinkle of freshly chopped chives, an egg fried sunny side up on top, red and brown sauce, a little lettuce and red beetroot slices to the side.

The "wine" wants to be a collection of all the leftovers, frozen and allowed to thaw or anything more than 11.5% and costing less than £5 a bottle.

Perfick.