The strange power of leftovers
Feb. 3rd, 2004 01:30 pmI think it's safe to say that, otherwise, I would never have considered serving leftover-mashed-potato-gnocchi with pork tenderloin gravy and a side dish of cabbage (both also last night's leavings). This combination turned out to be surprisingly tasty.
no subject
Date: 2004-02-03 02:02 pm (UTC)Purely for the leftovers reason, every kitchen should have a good supply of vegetarian stockcubes (a bottle of bouillon concentrate is even better), Worcestershire sauce, a decent soy sauce (none of your cheap ones - Kikkoman is good), and Tabasco or some other type of sauce. Garlic and chilis are also handy to have and you can buy jars, ready chopped, that last forever.
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Date: 2004-02-03 02:53 pm (UTC)Re:
Date: 2004-02-03 03:49 pm (UTC)Yay stock powder! Probably needn't say more on that subject.
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Date: 2004-02-03 07:06 pm (UTC)http://www.interfax.com/com?item=Chin&pg=0&id=5680503&req=
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Date: 2004-02-04 07:56 am (UTC)