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Q: worst left-overs - stuff you never eat

So what left-overs do you never eat, home cooked or brought back from a restaurant?

My top never eat left-over is: FRESH FISH

Lobster and crab however are very edible the next day cold or in a salad. Generally not a left-over person except stuff that was already cooked well-done to begin or stuff that gets better from setting, i.e., barbeque, stews, some pastas.

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  1. i made very crispy fried fish tonight which I will warm gently tomorrow for fish sandwiches. I've done it before with no ill effect, still good the next day.

    2 Replies
    1. re: Candy

      Okay, I guess I should have said, non-fried. Fried will hold up.

      1. re: Candy

        For a fish sandwich, I don't even bother to warm it up. Slather that bread with tarter sauce, cold piece of fried fish, maybe some lettuce and yum, yum.

      2. I think leftover salmon makes great leftovers--as a salad or sandwich (with avocado, greens, bacon ... mmm).

        I don't do leftover sushi.

        1 Reply
        1. re: Chocolatechipkt

          Sushi with cooked fish or no fish is safe enough, but usually gets too dry and stale to be any good. Raw-fish sushi, though, is a complete, total, absolute no. If it's been out on a table in front of you and then spent another hour or three sitting out before it made it back into a refrigerator, yikes. I once knew a guy at work who ate two-day-old leftover refrigerated sushi and got so infested with parasites that he was in the hospital for weeks. It almost killed him.

          Leftover raw fish does not leave the restaurant with me, period.

        2. Mexican and Chinese food never hold well in the fridge--especially if there's anything fried in it. Ditto sushi.

          2 Replies
          1. re: erikka

            totally agree with Sushi - you can not eat the day after unless you like stale rice. I disagree with chinese and mexican - I generally take the wok out and fry up the leftovers and they are still tasty.

            1. re: erikka

              Mexican kinda dries in the shape of the container, and so it's really hard to re-heat!

              TT

            2. most white potatoes. only mashed potatoes and sweet potatoes are good reheated.

              1 Reply
              1. re: vanillagrrl

                Salt potatoes (a specialty of central NY state; think Syracuse) are the exception: they are often marvelous reheated if they were good potatoes to begin with.

              2. Salads with lettuce or any sort of fragile greens turn into a soggy mess! Don't know why I even bother saving them, but I do. I think it's a guilt thing.

                --Sarah

                http://www.avenuefood.com

                6 Replies
                1. re: slynnkiino

                  I was typing practically the same thing until I looked up (duh) and read yours. =P

                  1. re: slynnkiino

                    I totally agree with this, however there was one time I got some wild arugula salad and my husband somehow convinced me to bring the leftovers home because there was a huge amount of it. Well, the next day it still looked pretty good. I decided to use it in a frittata. It was fantastic! Had a bit of the balasamic undertone to it - really just a great addition.

                    1. re: slynnkiino

                      Unless the salad is loaded with toppings, I have to disagree - salad stored in an airtight container with a fresh papertowel keeps the salad crisp for days.

                      1. re: sml779

                        I think the original poster was referring to dressed green salad. Fresh greens do keep well, but once they are dressed, IMHO, they are not worth saving beyond the meal they were prepared for.

                        1. re: pikawicca

                          I was just about to say, soup. My mother never wasted any left-over, and we frequently had leftover salad in a big pot of vegetable soup.