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Adventures in leftovers
Jun. 5th, 2007 06:14 pmI'm not cooking so much here, the odd breakfast (this morning was french toast, no vanilla, but a healthy dose of almond extract) and the occasional dinner, from local standbys, but that's about it.
Saturday Maia and I went out for Indian food. I had leftover lamb vindaloo. Tonight I was making one of the local standbys (spaghetti) and I decided to use the pasta, in lieu of rice, that I might enjoy my vindaloo.
So I tossed a bottle of Firestone Brewing's Double Barrel Ale in the freezer to chill, and set to work.
When the pasta was done, the vindaloo (warmed in the microwave) was tossed with it.
It looked a trifle inadequate, as I ate most of it at the restaurant.
I was wrong. Either pasta is a poor absorber of the chemical heat of the vindaloo (quite possible, it has less, relative, surface area, when compared to rice), or the leftovers gained a lot of heat in the past 48 hours.
It's quite good, but I'm really glad I chilled the beer.
Saturday Maia and I went out for Indian food. I had leftover lamb vindaloo. Tonight I was making one of the local standbys (spaghetti) and I decided to use the pasta, in lieu of rice, that I might enjoy my vindaloo.
So I tossed a bottle of Firestone Brewing's Double Barrel Ale in the freezer to chill, and set to work.
When the pasta was done, the vindaloo (warmed in the microwave) was tossed with it.
It looked a trifle inadequate, as I ate most of it at the restaurant.
I was wrong. Either pasta is a poor absorber of the chemical heat of the vindaloo (quite possible, it has less, relative, surface area, when compared to rice), or the leftovers gained a lot of heat in the past 48 hours.
It's quite good, but I'm really glad I chilled the beer.
