[LMB] OT: Why Does Some Food Taste Better as Leftovers? - Gastro Obscura
marc.wilson at gmx.co.uk
Mon Mar 26 19:26:59 BST 2018
On Fri, 23 Mar 2018 17:51:53 -0700, "A. Marina Fournier"
<saffronrose at me.com> wrote:
>On Mar 23, 2018, at 3:04 PM, Marc Wilson <marc.wilson at gmx.co.uk> wrote:
>> On Wed, 21 Mar 2018 16:35:12 -0700, "A. Marina Fournier"
>> <saffronrose at me.com> wrote:
>>> At last, a technical explanation!
>> Also, letting cooked pasta cool and re-heating it improves its dietary value.
>That, we actually knew. It reduces either the glucose load or the glucose indexcant remember which, but its important for diabetics.
>Husband wont eat root vegetables or rice nowIm happy to report that the nearest sushi restaurant offers both riceless rolls and happily does custom rolls. This means I can have sushi on date nights.
>Cauliflower has proven acceptable as a pasta/potato substitute for GF/celiac and diabetic folks. I had some underneath my stew last night and I enjoyed it. The cauliflower was tossed in herb butter and roasted, not just steamed. Bought the package at WFM: the instructions said to roast it on a baking sheet.
>Not doing it that way again: a pain to get into a serving bowl and to clean burnt bits the sheet. As it doesnt fit in our sink, I soaked it with sopping wet paper towels, something I discovered when working in an office with no sink, in the 80s. Leave it be for an hour or so, and much less effort to lift the last sticking bits.
I recommend silicone baking sheets. Sit on top of the metal one (they
have no real structural integrity). Much easier to clean than metal
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