On Sat, 4 Jun 2016 16:38:59 -0600, graham > wrote:

>On 04/06/2016 4:36 PM, graham wrote:
>> On 04/06/2016 3:58 PM, Je?us wrote:
>>> On Sat, 4 Jun 2016 14:10:58 -0600, graham > wrote:
>>>
>>>> On 04/06/2016 2:06 PM, Je?us wrote:
>>>>> On Sat, 4 Jun 2016 04:14:43 -0700 (PDT), Cindy Hamilton
>>>>>
>>>>>>
>>>>>> I concur. Cheap and filling, and not at all the way that I eat,
>>>>>> which is
>>>>>> a lot of vegetables, a little meat, and not much carbs. Plus, I
>>>>>> detest
>>>>>> the taste of re-heated meat, unless it's in some strong-flavored sauce
>>>>>> like barbecue sauce.
>>>>>
>>>>> I've heard other people say that before about reheated meat.
>>>>
>>>> I'm with Cindy on this one! Even currying leftover meat can't remove
>>>> that taste.
>>>
>>> Could you describe the taste please?
>>>
>>> Then again... if I know what to look for, I might find it myself :/
>>> I have had reheated meat that wasn't particularly great, but usually
>>> that was because it was too dry.
>>>
>> It's a sort of rancid *** metallic taste. To me, that is! I don't know
>> how Cindy would describe it.
>> Graham
>Note that this only affects reheated roasted, grilled or fried meat, not
>stews.
>Graham

Left over roasted meats are easily turned into stews... I like to
julienne left over meats and add it at the last minute to a thick
vegetable egg drop soup... can even add it on top as a garnish... the
hot soup will heat the meat through without toughening it. I usually
use roast pork but roast beef and roast chicken work well too. That
lonely left over pork chop makes the best soup, cut the meat from the
bone and use the bone to prepare a broth, add lots of veggies (garlic,
onion, celery, bok choy 'shrooms, ginger, etc.) and add the meat back
at the end... add those crispy Chinese noods. . . They're my favorite
for dipping hot Chinese mustard.