This is my go to meal at a local restaurant. And most times I bring some home
with me as I can't eat it all. It sits two or three days in the fridge before I
get to it and it's always a little dry. What should I add to it to liven it up
some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
Thanks.

On 11/14/2016 4:57 PM, wrote:
> This is my go to meal at a local restaurant. And most times I bring some home
> with me as I can't eat it all. It sits two or three days in the fridge before I
> get to it and it's always a little dry. What should I add to it to liven it up
> some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
> Thanks.
>

Moisten it with a spray bottle of distilled water and use a tight
microwave lid.

On Mon, 14 Nov 2016 19:24:16 -0600, Sqwertz > wrote:

>On Mon, 14 Nov 2016 18:57:57 -0500, wrote:
>
>> This is my go to meal at a local restaurant. And most times I bring some home
>> with me as I can't eat it all. It sits two or three days in the fridge before I
>> get to it and it's always a little dry. What should I add to it to liven it up
>> some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
>> Thanks.
>
>Store it in a proper container, tightly sealed with little to no air
>inside. Most take-out containers suck for storing food.
>
>-sw

Thanks. Whenever I bring something home to eat in a day or three, I always put
it into a plastic container with a sealable lid. Even sandwiches get put in a
plastic ziplock bag.

wrote in message ...

This is my go to meal at a local restaurant. And most times I bring some
home
with me as I can't eat it all. It sits two or three days in the fridge
before I
get to it and it's always a little dry. What should I add to it to liven it
up
some? It doesn't come with tomato gravy/sauce on it so I don't want to add
that.
Thanks.

=============

Not something I've ever seen, but in your case I would dab a little butter
over it before heating it up.

--
http://www.helpforheroes.org.uk

On 11/14/2016 6:57 PM, wrote:
> This is my go to meal at a local restaurant. And most times I bring some home
> with me as I can't eat it all. It sits two or three days in the fridge before I
> get to it and it's always a little dry. What should I add to it to liven it up
> some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
> Thanks.
>
Sounds like you need to add some moisture. A splash of chicken stock?
Wine?

Jill

jmcquown wrote:
>
> On 11/14/2016 6:57 PM, wrote:
> > This is my go to meal at a local restaurant. And most times I bring some home
> > with me as I can't eat it all. It sits two or three days in the fridge before I
> > get to it and it's always a little dry. What should I add to it to liven it up
> > some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
> > Thanks.
> >
> Sounds like you need to add some moisture. A splash of chicken stock?
> Wine?

The nip of chicken stock was my guess. But main thing is to bring it
home and wrap it up better.

On 11/15/2016 9:32 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 11/14/2016 6:57 PM, wrote:
>>> This is my go to meal at a local restaurant. And most times I bring some home
>>> with me as I can't eat it all. It sits two or three days in the fridge before I
>>> get to it and it's always a little dry. What should I add to it to liven it up
>>> some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
>>> Thanks.
>>>
>> Sounds like you need to add some moisture. A splash of chicken stock?
>> Wine?
>
> The nip of chicken stock was my guess. But main thing is to bring it
> home and wrap it up better.
>
Yes, that too. Keep it moist. I had to look up the recipe since I
never heard of "scarpariello". Not something I'd choose to make, much
less buy and let sit for days in the refrigerator.

Jill

On 11/15/2016 2:43 AM, Ophelia wrote:
> wrote in message ...
>
> This is my go to meal at a local restaurant. And most times I bring some
> home
> with me as I can't eat it all. It sits two or three days in the fridge
> before I
> get to it and it's always a little dry. What should I add to it to liven
> it up
> some? It doesn't come with tomato gravy/sauce on it so I don't want to
> add that.
> Thanks.
>
> =============
>
> Not something I've ever seen, but in your case I would dab a little
> butter over it before heating it up.
>

....hard to hurt anything with butta...

On Tue, 15 Nov 2016 10:22:08 -0500, jmcquown >
wrote:

> On 11/15/2016 9:32 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> On 11/14/2016 6:57 PM, wrote:
> >>> This is my go to meal at a local restaurant. And most times I bring some home
> >>> with me as I can't eat it all. It sits two or three days in the fridge before I
> >>> get to it and it's always a little dry. What should I add to it to liven it up
> >>> some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
> >>> Thanks.
> >>>
> >> Sounds like you need to add some moisture. A splash of chicken stock?
> >> Wine?
> >
> > The nip of chicken stock was my guess. But main thing is to bring it
> > home and wrap it up better.
> >
> Yes, that too. Keep it moist. I had to look up the recipe since I
> never heard of "scarpariello". Not something I'd choose to make, much
> less buy and let sit for days in the refrigerator.
>
It sorta seems like Roman Chicken, but with cherry peppers substituted
for bell peppers. I have absolutely no idea what a cherry pepper is,
unless it's the smallish red pickled pepper they have at the olive
bar. I looked up some recipes and Anne Burrell's looks interesting
(it has Italian sausage too).


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 15 Nov 2016 09:32:38 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> On 11/14/2016 6:57 PM, wrote:
>> > This is my go to meal at a local restaurant. And most times I bring some home
>> > with me as I can't eat it all. It sits two or three days in the fridge before I
>> > get to it and it's always a little dry. What should I add to it to liven it up
>> > some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
>> > Thanks.
>> >
>> Sounds like you need to add some moisture. A splash of chicken stock?
>> Wine?
>
>The nip of chicken stock was my guess. But main thing is to bring it
>home and wrap it up better.

Yes, wrap airtight and most importantly eat those left overs in under
24 hours. When I'd bring home doggie bags it really did feed the
critters... I'd never save restaurant left overs, they were already
old when prepared for you... small neighborhood eateries buy up all
the used meat at the back door. Those Q'd stupidmarket chickens had
already passed the sell-by date. Yesterday all the carrot and potato
parings got tossed out my office window, were all gone this morning. I
don't save odd bits of left overs, it becomes critter food for the
nocturnals.

On Tue, 15 Nov 2016 10:22:08 -0500, jmcquown >
wrote:

>On 11/15/2016 9:32 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> On 11/14/2016 6:57 PM, wrote:
>>>> This is my go to meal at a local restaurant. And most times I bring some home
>>>> with me as I can't eat it all. It sits two or three days in the fridge before I
>>>> get to it and it's always a little dry. What should I add to it to liven it up
>>>> some? It doesn't come with tomato gravy/sauce on it so I don't want to add that.
>>>> Thanks.
>>>>
>>> Sounds like you need to add some moisture. A splash of chicken stock?
>>> Wine?
>>
>> The nip of chicken stock was my guess. But main thing is to bring it
>> home and wrap it up better.
>>
>Yes, that too. Keep it moist. I had to look up the recipe since I
>never heard of "scarpariello". Not something I'd choose to make, much
>less buy and let sit for days in the refrigerator.
>
>Jill

I had to look it up too... I'd never make that hobo dish... reminds me
of the appetizers served at an old time Italian football wedding.
http://theglorifiedtomato.com/2012/0...n-cream-puffs/
I grew up in Gravesend so I know all the Eyetalian schtick:
http://www.indyeastend.com/Articles-...L-WEDDING.html

On Mon, 14 Nov 2016, Sqwertz wrote:

> On 11/14/2016 4:57 PM, wrote:
>> This is my go to meal at a local restaurant. And most times I bring some
>> home
>> with me as I can't eat it all. It sits two or three days in the fridge
>> before I
>> get to it and it's always a little dry. What should I add to it to liven it
>> up
>> some? It doesn't come with tomato gravy/sauce on it so I don't want to add
>> that.
>> Thanks.
>>
>
> Moisten it with a spray bottle of distilled water and use a tight microwave
> lid.
>

I've finally learned that one way to not kill the meat when microwaving is
to do lower power, and maybe 1.5x the time, check it and give it a little
more.

On 11/15/2016 12:27 PM, barbie gee wrote:
>
>
> On Mon, 14 Nov 2016, Sqwertz wrote:
>
>> On 11/14/2016 4:57 PM, wrote:
>>> This is my go to meal at a local restaurant. And most times I bring
>>> some home
>>> with me as I can't eat it all. It sits two or three days in the
>>> fridge before I
>>> get to it and it's always a little dry. What should I add to it to
>>> liven it up
>>> some? It doesn't come with tomato gravy/sauce on it so I don't want
>>> to add that.
>>> Thanks.
>>>
>>
>> Moisten it with a spray bottle of distilled water and use a tight
>> microwave lid.
>>
>
> I've finally learned that one way to not kill the meat when microwaving
> is to do lower power, and maybe 1.5x the time, check it and give it a
> little more.
>
>
That's very sound technique, kudos.

barbie gee wrote:

> On Mon, 14 Nov 2016, Sqwertz wrote:
>
> > On 11/14/2016 4:57 PM, wrote:
> >> This is my go to meal at a local restaurant. And most times I bring some
> >> home
> >> with me as I can't eat it all. It sits two or three days in the fridge
> >> before I
> >> get to it and it's always a little dry. What should I add to it to liven it
> >> up
> >> some? It doesn't come with tomato gravy/sauce on it so I don't want to add
> >> that.
> >> Thanks.
> >>
> >
> > Moisten it with a spray bottle of distilled water and use a tight microwave
> > lid.
> >
>
> I've finally learned that one way to not kill the meat when microwaving is
> to do lower power, and maybe 1.5x the time, check it and give it a little
> more.


I do half power, works okay, even with beef it is "acceptable" (yeah, sometimes I'm really lazy after I get home in the evening)...


--
Best
Greg

On 11/15/2016 12:41 PM, Sqwertz wrote:

>>> Moisten it with a spray bottle of distilled water and use a tight microwave
>>> lid.
>>>
>>
>> I've finally learned that one way to not kill the meat when microwaving is
>> to do lower power, and maybe 1.5x the time, check it and give it a little
>> more.
>
> You need to killfile the mixmin remailer. Nothing but trolls and
> forgers.
>
> -sw
>
Hey fatty, go stalk some other women.

On 11/15/2016 12:58 PM, Sqwertz wrote:
> On Tue, 15 Nov 2016 13:41:34 -0600, Sqwertz wrote:
>
>> You need to killfile the mixmin remailer. Nothing but trolls and
>> forgers.
>
> And aioe.org, where that message came from.
>
> -sw
>

BOO!!!!!