So You Wanna Be A Cop Leftover Crack
Argimiro Krishnamoorthy
These cookies are super easy and lazy. I did it all with one mixing bowl and one wooden spoon (ok, and a fine grater). You could be a conscientious baker and stir the flour and baking powder together before adding them to the wet ingredients like you do for most recipes, but I skipped that step and had no problems. Similarly, while you might get a slightly airier cookie if you beat the frosting for a few minutes with an electric mixer, I did all my mixing with a wooden spoon and was not disappointed.
The flavors I chose for this cookie actually stemmed from the color the frosting was originally tinted (orange). This is an easy and forgiving recipe, so if you want to change it up to suit your tastes (or the color of your particular leftovers), feel free to experiment. I think they would be nice with some chopped cherries and nuts, or plain old vanilla. Just be sure to adjust the amount of flour you use if you change the amount of liquid in the recipe. The dough should be able to hold its shape when you form it, but not impossible to stir with a wooden spoon. If you have to choose between too runny and too stiff, I would err on the side of stiffer.
Every now and then the topic of how to make vinegar from leftover wine pops up in casual conversation amongst us winos and foodies. Having been involved in vinegar-making for over 20 years I have amassed a nice little collection of articles and, of course, that wondrous gob of goo called Mother of Vinegar you seen on your left. (Click images to enlarge)
Over the years, my crock of vinegar has been blessed with the dregs of incredible wines left over from large tastings. Every time I empty the bottom of a bottle of wine into the crocks I smile, knowing that the crock has thanked me.
I have used the second method for 20 years and currently have about 35 gallon jars and crocks squirreled away in my cupboards. I also have three oak barrels and a large Italian demijohn with a spigot and funnel/tube system which works well.
That first one (Pinot, ACV with mother, 1 month old) has a sunken mother and is skinning over with a new mother so it will be ok I think. The 2nd one (Cabernet, purchased red wine mother, 1 week old) is just getting started. I may use the Pinot one for the pantry and the cabernet one for the barrel.
Hi Kim! I am just getting started on my first batch of vinegar and the instructions that came with the mother I purchased (an 8 oz. jar) said to add the mother, 2 cups of wine, and 1 cup of water (altogether, 32 oz. liquid) to a quart jar. However, another website I read suggested never letting the container you make your vinegar in get more than 2/3 full. What are your thoughts on this? Should I put the 32 oz mixture in a larger jar so there is more empty space, or is there another reason these instructions suggest completely filling the quart jar? Thank you so much!!
Hi Kayla, the concept is to have as much surface exposed to air as possible. So I suppose it does not matter if the jar is half full or nearly full if the exposed surface is the same. The more air the better. Good luck!!
I have an oak barrel that I aged merlot in for about 2 years that I plan on ageing the vinegar in. Should I convert the wine in a plastic barrel, then move it to the oak, or should I just do the conversion in the oak barrel?
Hi,
Thank you for all the information. I am having trouble making vinegar because I am getting mold forming on top. The mother is healthy, but the layer of mold on top is discouraging. Some batches are fine, other batches grow mold. I am using glass quart canning jars covered with cheese cloth. Any advice?
Hello Kim,
Thanks for your article. Just wondering if I can make vinegar using sweet wine like sauternes (13% ABV and unfortified) or are the results normally better with dry wines? Thanks for letting me know.
Hi Marc. I had this happen to me once in a carboy and I no longer use them. You might want to add some fresh mother of vinegar, like maybe a half gallon and try to swirl the carboy to incorporate a lot of air. Do this over the course of several days. Make sure that the carboy is not filled to the neck. It should be at the point in the container that has the most surface exposure. Let us know how it turns out. Good luck!
Hi, i have read some where that there is a maximum and minimum of percent of alcohol that should be present in the wine. Some of my wines are 14.4% and some are less. Is there a range that is bedt to have for making the vinegar?
Hi Kim, I have started making my first batch of red wine vinegar. I bought a mother and it is in a one gallon glass jar. I have wine in the bottom, then the mother, and last, I added more wine since so much had evaporated.
Industrious folks have turned leftovers into a useful crowdsourcing hobby with group food swaps or dinner swaps. These groups or events consist of a few people making extra food and then swapping it to get more variety for their effort.
A generous spoonful or two of Pico de Gallo is the perfect accompaniment to grilled foods. It brings a bright acidity that pairs well with smoky, grilled goods. Try it on top of grilled chicken or seafood. Top a grilled burger with pico for a Tex-Mex-style burger. Definitely try it on top of grilled vegetables like asparagus and potatoes.
All routes lead to tortilla soup with leftover Mexican food, amIright!? Simply saute the Pico de Gallo, then blend it into your tortilla soup. But you could also treat leftover Pico de Gallo like a sofrito base for many different kinds of soups and stews and chili. Try adding to this fantastic Creamy Taco Soup.
Relatedly, you could also quickly cook leftover Pico de Gallo in a little oil to make a sofrito - then freeze it in small batches. When you need to give a soup some oomph! and quickly, just reach into your freezer for some ready-made sofrito.
So, I made a sauce that was as close to classic sour-spicy-sweet Pad Thai as I could get with the ingredients I had in the pantry, and I julienned all the leftover veggies and threw them in. I have to say, while not traditional, it was pretty d*mn good!
My only other word of advice for this recipe is to have all your ingredients assembled (and make your sauce!) before you begin cooking. Once you get going, the recipe moves pretty quickly, so you want to have everything ready to go into the pan.
Our favorite leftover chicken recipes make exciting meals from the scraps in your fridge. A roast chicken, for example, can turn into any number of meals, from cozy soups to stacked sandwiches to big dinner salads. Sliced or ground chicken can top pizzas or stuff ooey-gooey enchiladas. You can even use up leftover chicken bones in savory broth (which then becomes soups, risotto and so on). Ah, the places your chicken will go!
There's no way around it: A rotisserie chicken is at its tender-best when still-warm, eaten with a glass of wine and some simple roasted vegetables or a green salad. But the leftover bits from the carcass don't charm us so seductively. That said, they're perfect filler for just about any type of salad you can think of. In fact, the picked-over, shredded bits of leftover meat are ideal for grain bowls, herbaceous noodle dishes, and creamy chicken salad. Helpful hint: re-heating the chicken dries it out, so unless you plan on serving it in soup or a sauce (see: pot pies), go for a cold or room-temperature salad.
Is a made-from-scratch chicken soup awesome? You bet. But so is a fast-and-easy chicken soup with leftover rotisserie meat. Start by sauting some bite-sized veggies with whatever flavor combination you're into. Two great options to jump-start your creativity: Go classic with garlic and heady herbs like rosemary and sage, or choose crumbled dried chiles for a little spice. Then, add broth and simmer the vegetables until tender. Whether or not you include noodles, rice, or grains is your prerogative. Just be sure not to add the chicken until a few minutes before serving. You'll need to give it time to warm up, but simmering it with the vegetables will render it overcooked.
So this YBS I have is not eating everything, making a mess, spitting a lot out as he munches, and the floor of the aquarium is getting a little littered ... how long can I leave the little pieces of leftovers on the bottom? He/she does seem to enjoy diving down and eating leftovers.
Its up to you really. Just leaves a mess like you say. This is why I feed my turtles in a container outside of the tank. All that excess mess doesn't get in the tank. Water quality stay betters, filter stays cleaner much longer. Just an idea if you don't wanna deal with it at all.
You also need to reheat the frozen pizza correctly. The goal is to get the leftover pizza as close to the fresh pizza as possible. This means getting a crispy crust, melty cheese and hot ingredients on the top of the pizza.
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Rice is one of those kitchen staples that's cheap, easy to cook, bulks up a meal, and tastes good, too! These leftover rice recipes are about to blow you outta the water. Don't throw out perfectly good rice when you can turn it into something new!
We all love a versatile kitchen staple and rice doesn't disappoint! It works as a side dish, as part of the main show stopper, and even in desserts. It's also pretty easy to double or triple and save some for later. But as is human nature, we usually end up eating rice in the same handful of ways and getting burnt out on it.
Not anymore! We've rounded up the most delicious leftover rice recipes that are going to knock your socks off. They'll make dinner prep a breeze and your whole family will be excited about the new and exciting meals you're making with those leftovers. And we're not just talking white rice, here! Any rice substitute will taste amazing in these dishes.
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