OT need a bit of help with a definition

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Model T Ford Forum: Forum 2018: OT need a bit of help with a definition
Top of pagePrevious messageNext messageBottom of page Link to this message  By Fred Dimock, Newfields NH, USA on Friday, March 16, 2018 - 08:15 pm:

Every couple of weeks my wife makes a mean from leftovers from the refrigerator.
It is usually great and can’t be duplicated.
We need a hoity toity - high class - name for these meals that usually last for more than one day.
What do you people call them?


Top of pagePrevious messageNext messageBottom of page Link to this message  By Mark Gregush Portland Oregon on Friday, March 16, 2018 - 08:20 pm:

"Food" "dinner" "lunch"


Top of pagePrevious messageNext messageBottom of page Link to this message  By David Dufault on Friday, March 16, 2018 - 08:33 pm:

Fred, look here:

https://ask.metafilter.com/106738/What-do-you-call-a-big-pot-of-miscellaneous-le ftovers

and pick a name you can live with...or at least one that won't get you sent to the doghouse with an empty stomach!!


Top of pagePrevious messageNext messageBottom of page Link to this message  By Wayne Sheldon, Grass Valley, CA on Friday, March 16, 2018 - 08:37 pm:

Economical. Efficient (one major mess yields several delicious meals easily heated in the microwave)!

Repast repeat?


Top of pagePrevious messageNext messageBottom of page Link to this message  By Charlie B actually in Toms River N.J. on Friday, March 16, 2018 - 09:03 pm:

"Pot Luck" is the common term.


Top of pagePrevious messageNext messageBottom of page Link to this message  By Duey_C west central, MN on Friday, March 16, 2018 - 11:10 pm:

"The very best, from the very best."
Or how about from the story of the same name: Ever So Much More So.
:-)


Top of pagePrevious messageNext messageBottom of page Link to this message  By Dick Lodge - St Louis MO on Friday, March 16, 2018 - 11:24 pm:

"Assiette des restes à la Dimocque."

Doesn't get much more hoity toity than French in the culinary world.... :-)


Top of pagePrevious messageNext messageBottom of page Link to this message  By Harold Schwendeman - Sumner,WA on Saturday, March 17, 2018 - 01:18 am:

My Mom made something that we all liked but had no name for it,....my Dad called it "braceatipples on framstraw". Pronounced brace-a-tipples on fram straw. I'm sure he never tried to spell it,....only SAID it! (:^)

When my wife "creates" something out of left-overs, she usually calls it "Surprise Delight"! And to me, those are some of our best meals as she's pretty darn good with left-overs!


Top of pagePrevious messageNext messageBottom of page Link to this message  By Harold Schwendeman - Sumner,WA on Saturday, March 17, 2018 - 01:25 am:

My Mom made something that we all liked but had no name for it,....my Dad called it "braceatipples on framstraw". Pronounced brace-a-tipples on fram straw. I'm sure he never tried to spell it,....only SAID it! (:^)

When my wife "creates" something out of left-overs, she usually calls it "Surprise Delight"! And to me, those are some of our best meals as she's pretty darn good with left-overs!


Top of pagePrevious messageNext messageBottom of page Link to this message  By Fred Dimock, Newfields NH, USA on Saturday, March 17, 2018 - 12:04 pm:

It always tastes better the second day!


Top of pagePrevious messageNext messageBottom of page Link to this message  By Walt Berdan, Bellevue, WA on Saturday, March 17, 2018 - 12:16 pm:

When we first married my new wife promised that she would never fix leftovers. Seems they had been a not always wonderful staple as she was growing up.
Fast forward 52 years and leftovers are frequent, planned in advance, and rarely resemble the initial presentation.


Top of pagePrevious messageNext messageBottom of page Link to this message  By Terry Woods, Richmond, Texas on Saturday, March 17, 2018 - 12:34 pm:

Pot Luck is a term used in the South, too, and maybe everywhere. My wife and I usually just call them left-overs.


Top of pagePrevious messageNext messageBottom of page Link to this message  By George Mills_Cherry Hill NJ on Saturday, March 17, 2018 - 01:49 pm:

Fred,

Family conference time…here’s why…

Around our house growing up we use to call what you describe as “109th” Which when mentioned as a pending dinner would always evoke the supplemental question “With or without?” This was apparently a family bit of joke that had transcended generations.

We didn’t have freezer clean-outs. If I recall correctly, our freezer on that 1948 model was not even big enough for a loaf of bread once an ice cube tray was put in.

So, what was this 109th?

Apparently in family lore, the 109th Pennsylvania Infantry fought in the Civil War and the standing joke at the time was that come bivouac time, their plates were filled with food of unknown origin, and usually referring to something that had been re-cooked from a previous bivouac regiment.

The “with or without” may have come along at the same time, but I’m willing to accept apparently came later because as an off the boat Irish family the “with” was when the meat and vegetable portion was steamed over a huge enameled pot with about 10 pounds of cooked down diced potatoes as a bed (these modern so called skillet dishes have nothing on irish cooking! Ha-ha). The without was of course ‘naked’ and if there were not enough veggies, either a can of Butter Beans which we 3 kids hated, "all the more for Dad" he would say, or on a special night we would open a can of Mexican Rice as the supplement!

I asked my Dad about it one time and his answer was that up until his generation it was always “With” and that they use to joke that the blue agate huge pot with the 10 plus pounds of potatoes at a time was ENOUGH to feed the entire 109th!

We still laugh about all of this, still use the terms at home and especially at family gatherings to get a laugh.

Go for it….brand it at your next family get-together.


Top of pagePrevious messageNext messageBottom of page Link to this message  By Fred Dimock, Newfields NH, USA on Saturday, March 17, 2018 - 03:40 pm:

George — Great story
I hope I can get my wife to buy-in on calling it the 109fh.

We have a few big blue pots that are used for canning, but most of the time it ends up in a big cast iron skillet or pot that has been approved by Mr. Dick Lodge..


Top of pagePrevious messageNext messageBottom of page Link to this message  By john kuehn on Saturday, March 17, 2018 - 06:38 pm:

A good way to heat up leftovers is to use a leftover TV dinner tray. Wrapping them up with a foil cover keeps the fresh.
We have several trays we saved and we use them to make up some TV dinners and enjoy them a few days later. Sometimes we freeze them and eat them a few weeks later. And yes we use the leftovers to make a new dish with them from time to time.


Top of pagePrevious messageNext messageBottom of page Link to this message  By Cameron Smythe - Australia on Saturday, March 17, 2018 - 06:51 pm:

we call that bubble n squeak


Top of pagePrevious messageNext messageBottom of page Link to this message  By Dick Lodge - St Louis MO on Saturday, March 17, 2018 - 07:23 pm:

Interestingly, I have always used "pot luck" (or "potluck") in the specific case of a dinner party where everyone brings something for the group. You don't know what you're going to get until everyone is there.


Top of pagePrevious messageNext messageBottom of page Link to this message  By tim moore, "Island City" MI on Saturday, March 17, 2018 - 07:48 pm:

Deer camp with my Uncles anything went into the "pot" and it was called "slum-gullion". Always had corn and some type of meat and various other additions eaten with bread. Flatulence while wearing a snow suit results in a chimney effect exiting around your neck / head while deer hunting the next morning.

Those old guys are all gone and I am the old guy but there are no more deer camps. Sure do miss all of it and also the "slum-gullion". Anything warm to eat that had some type of gravy to it with bread was just the best.


Top of pagePrevious messageNext messageBottom of page Link to this message  By G.R.Cheshire (La Florida!) on Sunday, March 18, 2018 - 11:40 am:

We called it Friday Fridge Rehab.


Top of pagePrevious messageNext messageBottom of page Link to this message  By doug hauge upstate NY stittville 13469 on Monday, March 19, 2018 - 11:17 am:

my grandma used to call dinner on Friday night "the weekly news" it was left overs from the week!


Top of pagePrevious messageNext messageBottom of page Link to this message  By Mark Gregush Portland Oregon on Monday, March 19, 2018 - 11:32 am:

tim moore, that chimney thing was funny! I can't imagine living without left overs. Everyone know most soups, stews and beans test better after aging for a day or two. :>)


Top of pagePrevious messageNext messageBottom of page Link to this message  By Jason Given - St. Paul, MN on Monday, March 19, 2018 - 11:46 am:

My mom calls it; "must-goes", said with a hint of a southern accent.


Top of pagePrevious messageNext messageBottom of page Link to this message  By John Warren on Tuesday, March 20, 2018 - 08:41 pm:

Goulash
Stew


Top of pagePrevious messageNext messageBottom of page Link to this message  By Jim Weir Atascadero on Thursday, March 22, 2018 - 04:49 pm:

In the past I have made Road-kill stew. My favorite was Awesome Possum.
Carefully aged along side the road.

Sincerely

Jim Weir


Top of pagePrevious messageNext messageBottom of page Link to this message  By Norman T. Kling on Thursday, March 22, 2018 - 05:18 pm:

That's what I have for lunch almost every day. Just 2 minutes in the microwave and ready to eat. I call it "food". Anything else in the refrigerator is "ingredients". I don't do well with ingredients. I have been married to the same woman for 60 years and she doesn't like my cooking, but I like hers, so we eat hers! (I don't like my cooking either!).
Norm


Top of pagePrevious messageNext messageBottom of page Link to this message  By Frank Seress, Prescott Az. on Thursday, March 22, 2018 - 05:46 pm:

John Warren, you got it. I used to think it was a joke to call the clean out the fridge conglomerate such a name but now I think it is hilarious. Goulash or properly written, "Gulyas", is a stew that is made differently in every Hungarian household and every recipe is different from the next. It is a stew that is made from scratch but taste like a bunch of leftovers tossed together. Depending on the talent of the lady of the house or gentleman cooking the meals. Bottom line, if it tastes good, who are you to complain, manja. Bonapetit. Frank


Top of pagePrevious messageNext messageBottom of page Link to this message  By Steve Bourgeois on Thursday, March 22, 2018 - 06:11 pm:

Week in Review.


Top of pagePrevious messageNext messageBottom of page Link to this message  By Will Brown on Thursday, March 22, 2018 - 06:18 pm:

We always called it Pickup Chow when I was in college.


Top of pagePrevious messageNext messageBottom of page Link to this message  By Steve Bourgeois on Thursday, March 22, 2018 - 06:22 pm:

When the kids were in the house Susie would announce "Week in Review" and lay everything out on the counter. Everyone would get the meal they enjoyed that week. Most of the time no punches or elbows were thrown.


Top of pagePrevious messageNext messageBottom of page Link to this message  By Duey_C west central, MN on Thursday, March 22, 2018 - 10:21 pm:

Steve, your "Week in Review" was a "Cupboard Supper" when I was a kid, even if the food was new. :-)


Top of pagePrevious messageNext messageBottom of page Link to this message  By Don - Conroe, TX on Friday, March 23, 2018 - 08:18 am:

We always called it "Pordue"

Sounds fancy, but it really means it's how the poor make due. Or...what the poor do.

Feel free to steal and use. :-)


Top of pagePrevious messageNext messageBottom of page Link to this message  By Fred Dimock, Newfields NH, USA on Friday, March 23, 2018 - 09:44 am:

I very carefully reported each and every suggestion to my wife.

At dinner last night she made it clear that it is called "Be quiet and eat"


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