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 Dishes that better with age...

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EatingTheRoad

  • Total Posts: 1205
  • Joined: 8/30/2009
  • Location: Santa Fe, NM
Dishes that better with age... Mon, 11/16/09 11:57 AM (permalink)
I was curious...what dishes do you make ahead of time in order to age them a bit? Fruitcake is a good example but obvious. Meatloaf I like to make the day before and let sit for a day. Pizza of course is a debatable one (I personally love it cold the next day)

Do you have any dishes that you make which one wouldn't normally think of aging or sitting a bit?
 
#1
    sudie

    • Total Posts: 228
    • Joined: 9/17/2003
    • Location: Cincinnati, OH
    Re:Dishes that better with age... Mon, 11/16/09 12:19 PM (permalink)
    Homemade cranberry relish and most soups and chilis.
     
    #2
      DawnT

      • Total Posts: 1286
      • Joined: 11/29/2005
      • Location: South FL
      Re:Dishes that better with age... Mon, 11/16/09 1:02 PM (permalink)
      Spaghetti sauce would be the first that comes to mind, always tastes better the next day. Black beans and Picadillo come to mind also. Spouse just called out White Bean Provencal and agrees to the meatloaf.
       
      #3
        Davydd

        • Total Posts: 6230
        • Joined: 4/24/2005
        • Location: Tonka Bay, MN
        Re:Dishes that better with age... Mon, 11/16/09 1:13 PM (permalink)
        Stews typically improve with age.
         
        #4
          blinky193

          • Total Posts: 97
          • Joined: 8/10/2006
          • Location: Mars, PA
          Re:Dishes that better with age... Mon, 11/16/09 1:30 PM (permalink)
          My cabbage and noodles always taste better a day or two after making it.  The caraway seed seems to permeate it a little more and makes it more flavorful. 
           
          #5
            appycamper

            • Total Posts: 74
            • Joined: 10/21/2009
            • Location: oklahoma city, OK
            Re:Dishes that better with age... Mon, 11/16/09 2:23 PM (permalink)
            pretty much anything with tomato in it. lasagna and minestrone always better the next day. most of the soups i make i take off the heat to rest for at least 15 minutes, then reheat to serve. especially french onion soup. it seems to let the herbs develop and permeate the broth better.

            so any dish where you're looking for flavors to "marry" only gets better with a rest.
            <message edited by appycamper on Mon, 11/16/09 2:25 PM>
             
            #6
              the grillman

              • Total Posts: 624
              • Joined: 6/27/2005
              • Location: Saint Charles, MO
              Re:Dishes that better with age... Mon, 11/16/09 3:54 PM (permalink)
              Just about any soup is better the next day.
              Chili
              My current favorite winter dish; bigos.
              I actually like brownies the next day; they have a bit more chewiness to them, which I like.
              Stew
              Spaghetti sauce
              Baked or barbecue beans
              Potato salad

               
              #7
                appycamper

                • Total Posts: 74
                • Joined: 10/21/2009
                • Location: oklahoma city, OK
                Re:Dishes that better with age... Mon, 11/16/09 4:24 PM (permalink)
                stlouisguy


                Just about any soup is better the next day.
                Chili
                My current favorite winter dish; bigos.
                I actually like brownies the next day; they have a bit more chewiness to them, which I like.
                Stew
                Spaghetti sauce
                Baked or barbecue beans
                Potato salad



                absolutely! good call on the baked beans and potato salad. so add pasta salad as well?
                 
                #8
                  wheels in the sky

                  • Total Posts: 31
                  • Joined: 7/24/2009
                  • Location: woodstock, GA
                  Re:Dishes that better with age... Mon, 11/16/09 4:49 PM (permalink)
                  i think pasta salad, and stuffed cabbage are much better the next day
                   
                  #9
                    agnesrob

                    • Total Posts: 1790
                    • Joined: 6/4/2006
                    • Location: Park Ridge, NJ
                    Re:Dishes that better with age... Mon, 11/16/09 5:07 PM (permalink)
                    Gumbo.
                     
                    #10
                      mar52

                      • Total Posts: 7609
                      • Joined: 4/17/2005
                      • Location: Marina del Rey, CA
                      Re:Dishes that better with age... Mon, 11/16/09 5:10 PM (permalink)
                      Yes to Gumbo!

                      I just save some of the raw shrimp to add the next day right before serving.


                       
                      #11
                        agnesrob

                        • Total Posts: 1790
                        • Joined: 6/4/2006
                        • Location: Park Ridge, NJ
                        Re:Dishes that better with age... Mon, 11/16/09 5:11 PM (permalink)
                        Around here it's the sausage that disappears out of the gumbo. We always add extra the next day!
                         
                        #12
                          cy_dugas

                          • Total Posts: 199
                          • Joined: 8/7/2007
                          • Location: lafayette, LA
                          Re:Dishes that better with age... Mon, 11/16/09 5:12 PM (permalink)
                          Gumbo, most soups, chili, stews.

                          Boiled crawfish, crabs, and shrimp - I like it when the seasonings really soak in.

                          I happen to save a few pieces of fried chicken too.  For some reason homemade fried chicken is great cold...

                          cy
                           
                          #13
                            NYPIzzaNut

                            • Total Posts: 3127
                            • Joined: 3/8/2008
                            • Location: Sardinia, OH
                            Re:Dishes that better with age... Mon, 11/16/09 5:40 PM (permalink)
                            Paellas, stews, goulash, chili, meat loaf...
                            <message edited by NYPIzzaNut on Mon, 11/16/09 9:08 PM>
                             
                            #14
                              mland520

                              • Total Posts: 485
                              • Joined: 9/8/2006
                              • Location: Dallas, TX
                              Re:Dishes that better with age... Mon, 11/16/09 5:41 PM (permalink)
                              Pot Roast,beef stew and split pea soup!
                               
                              #15
                                Ahi Mpls.

                                • Total Posts: 922
                                • Joined: 6/9/2008
                                • Location: Minneapolis, MN
                                Re:Dishes that better with age... Mon, 11/16/09 6:03 PM (permalink)
                                   I'm that freak that you've all heard about, the one that doesn't like warm chocolate chip cookies !! I always wait till they are at least 10 hours old...same with brownies, what a WACKO!!! 
                                 
                                #16
                                  EatingTheRoad

                                  • Total Posts: 1205
                                  • Joined: 8/30/2009
                                  • Location: Santa Fe, NM
                                  Re:Dishes that better with age... Mon, 11/16/09 6:25 PM (permalink)
                                  agnesrob


                                  Around here it's the sausage that disappears out of the gumbo. We always add extra the next day!


                                  That's funny! Same thing happens to my chicken soup....where'd all the chicken go?

                                  AHI MPLS


                                     I'm that freak that you've all heard about, the one that doesn't like warm chocolate chip cookies !! I always wait till they are at least 10 hours old...same with brownies, what a WACKO!!! 


                                  So you're the one I actually am a fan of both ways....fresh from the oven piping hot....or rested. Actually I like some cookies frozen. My grandmother used to keep tins of her cookies in the freezer so she'd always have some for us and grew to like them right out of the ice box (I'm too impatient).

                                  I also like my oatmeal cold so I let that sit for a day.   


                                   
                                  #17
                                    stricken_detective

                                    • Total Posts: 2330
                                    • Joined: 3/10/2004
                                    • Location: the 262
                                    Re:Dishes that better with age... Mon, 11/16/09 6:27 PM (permalink)
                                    ^^even the brownies that you put mini marshmallows & chocolate chips on top of so they get melty when the pan is right out of the oven???!?!!?  Or unwrapped Andes Candies?????

                                    Anything with tomato sauce (chili, spaghetti, fagiole), pea salad, pasta salad, potato salad, dip.
                                     
                                    #18
                                      farmkid

                                      • Total Posts: 1
                                      • Joined: 7/25/2006
                                      • Location: Powder Springs, GA
                                      Re:Dishes that better with age... Mon, 11/16/09 7:11 PM (permalink)
                                      EatingTheRoad
                                      ...Fruitcake is a good example but obvious. Meatloaf I like to make the day before and let sit for a day. Pizza of course is a debatable one (I personally love it cold the next day) ...


                                      All of the above.  And add confit of duck: several months under fat, and few things are better.


                                       
                                      #19
                                        fabulousoyster

                                        • Total Posts: 1855
                                        • Joined: 11/17/2005
                                        • Location: new york, NY
                                        Re:Dishes that better with age... Tue, 11/17/09 11:30 AM (permalink)
                                        Stuffed cabbage, always better next day.
                                         
                                        #20
                                          EatingTheRoad

                                          • Total Posts: 1205
                                          • Joined: 8/30/2009
                                          • Location: Santa Fe, NM
                                          Re:Dishes that better with age... Tue, 11/17/09 11:51 AM (permalink)
                                          fabulousoyster


                                          Stuffed cabbage, always better next day.


                                          ...not the next day after eating it though
                                           
                                          #21
                                            RedJim64

                                            • Total Posts: 128
                                            • Joined: 8/27/2005
                                            • Location: Detroit, MI
                                            Re:Dishes that better with age... Tue, 11/17/09 2:27 PM (permalink)
                                            Bubble & Squeak!
                                             
                                            #22
                                              BelleReve

                                              • Total Posts: 1138
                                              • Joined: 8/4/2005
                                              • Location: New Orleans, LA
                                              Re:Dishes that better with age... Tue, 11/17/09 4:51 PM (permalink)
                                              cocktail and remoulade sauces - getting them really cold and letting all those flavors blend together!
                                               
                                              #23
                                                EatingTheRoad

                                                • Total Posts: 1205
                                                • Joined: 8/30/2009
                                                • Location: Santa Fe, NM
                                                Re:Dishes that better with age... Tue, 11/17/09 5:52 PM (permalink)
                                                RedJim64

                                                Bubble & Squeak!


                                                For those unfamiliar...as I was...Bubble & Squeak is:
                                                http://en.wikipedia.org/wiki/Bubble_and_squeak
                                                Wikipedia

                                                a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The chief ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. It is traditionally served with cold meat from the Sunday roast, and pickles. Traditionally, the meat was added to the bubble and squeak itself, although nowadays it is more commonly made without meat. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potato until the mixture is well-cooked and brown on the sides.



                                                <message edited by EatingTheRoad on Tue, 11/17/09 5:56 PM>
                                                 
                                                #24
                                                  mar52

                                                  • Total Posts: 7609
                                                  • Joined: 4/17/2005
                                                  • Location: Marina del Rey, CA
                                                  Re:Dishes that better with age... Tue, 11/17/09 6:52 PM (permalink)
                                                  English Latkas!
                                                   
                                                  #25
                                                    cribari

                                                    • Total Posts: 15
                                                    • Joined: 4/11/2007
                                                    • Location: Minneapolis, MN
                                                    Re:Dishes that better with age... Fri, 11/20/09 10:12 AM (permalink)
                                                    Just about any stew-type thing: Greek kapamas; coq au vin; daube, etc., and, as one poster noted, tomato sauce (at least some of them).  In season, I'll very slowly cook down tomatoes with not much other than a pinch of salt and a dash of olive oil, force it through a food mill, cook it down till its thick, then store it (in the fridge) in an airtight jar with a great amount of fresh basil stuffed into it.  After several days you have a wonderful basil-infused tomato sauce.
                                                     
                                                    #26
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