jmcquown wrote:
> Nancy Young wrote:
> > jmcquown wrote:
> >>
> >> Stark wrote:
> >
> >>>> If you'll give me directions to your house, I'll take that pesky
> >>>> leftover rib roast off your hands
> >
> >>> Now that's just down right mean.
> >>
> >> Nonsense I live in Memphis and am willing to drive on still
icy
> >> streets to help you out! Seriously, reheat it in your lowest oven
> >> temp oven until it's warm. Might consider wrapping it in foil,
I'm
> >> not 100% sure about that.
> >
> > I hate when you order it medium rare/whatever, and the roast is not
> > quite ready so they cut off a rare slice and just heat it on the
> > grill or in a pan. Grrrr, just *ruins* it. Just give me rare,
> > I'll deal, don't reheat it!
> >
> > nancy
>
> Would you rather eat it cold two days later? Okay, maybe sliced
fairly thin
> on a sandwich - toasted sourdough roll or something like that I'd
still
> want it warm, but that's just me. And Stark has @ 2 lbs.of rib roast
left.
>
> Jill


I love leftovers as French dip sandwiches - there are some really great
"French dip" juice concentrates on the grocery shelves these days and
you can use any combo of these concentrates, "Better than Boullion"
paste, beef broth, beef "Aus Jus" powder mix (French's) and so forth to
make your dipping juice, if you don't have enough left from the roast.

You don't need to reheat the meat in a normal sense - heat the juice
you made to a simmer - slice the roast very thinly and dip the slices
into the hot juice - pile the slices on a French roll (caramelize some
onion rings and use those, too) and serve with the hot juice on the
side. If I'm really splurging and don't want to spend a lot of time, I
also stick some of the frozen Ore-Ida steak fries in the toaster oven
to serve (and dip) alongside. Yummy.

N.