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Lesson for the Day [Mar. 16th, 2010|07:52 am]
French Fries never make good leftovers.

Yet, we still try, don't we? Right now there are leftover french fries in a little container in the office fridge. Last week, I watched someone at a restaurant carefully pack up the ginormous portion of fries that he couldn't finish.

Out of season strawberries, blueberries, corn...they suck. They're expensive, they've traveled halfway around the world and often coated with pesticides, fungicides and fertilizers that our country wouldn't approve for roadside weeds.

It's not an easy lesson to learn -- because sometimes they don't absolutely suck. Oh, I broke down...standing in front of the stack of blueberry containers in Costco, chanting my mantra, "It's not time yet, it's not time yet, it's not time yet." To no avail. Do I strike you as the kind of person for whom a mantra would work? Exactly. My head is like Times Square. BEFORE Guiliani got rid of the hookers.

So, I failed. I did not stick to my principles. And they actually tasted good. Which didn't help. But that was enough of a slip. Now I'll be able to wait until the Carolina berries come into season. Because, while a mantra has little power over me, guilt and moral fiber is what I'm all about. (Or, German mulishness, Danish pigheadedness and English stiff upper lip. I know, the trifecta of iron will.)

Because I really do think we've lost touch with the beauty of ephemera. Sometimes you just have to enjoy the moment and then....let it go. Savor things while they're at their best and then move on.

Enjoy the damn french fry and then let the waiter take the plate.

(Note: seriously. This was inspired by french fries in the fridge. It's not code for anything else going on in my life. Unless we apply it to the basement. Note #2: I don't want to hear about the time you brought home french fries and heated them up the next day and they were BETTER than the night before. I don't. Your palate is already under suspicion. Don't make it worse by missing the point and also trying to prove me wrong.)

[User Picture]From: sestree
2010-03-16 12:51 pm (UTC)


Actually I prefer pan fried potatoes over french fries anyway - German much ya think? Those do refry and you aren't stuck feeding leftovers to the pigs (no euphenism - we raised pigs) and chickens.

My downfall is tomatoes. They're so pretty and so friggin MEALY out of season/shipped from timbuktu/hot house whatever.

Live in the moment: never recork the champagne :)
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[User Picture]From: dawntreader90
2010-03-16 01:57 pm (UTC)
you can re-heat french fries in the oven on a stoneware pan and they re-crisp pretty well. this works for fried anythings like fish or shrimp or pizza or whatever. we do it all the time.

it's not perfect, but enough that it's not a soggy, greasy, nasty, microwaved travesty of reheated fry-ness.

oh, and we're cheap bastards. ;)
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[User Picture]From: sweetpea86
2010-03-16 02:15 pm (UTC)
You like to poke the bear, don't you.
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[User Picture]From: dawntreader90
2010-03-16 02:21 pm (UTC)
i didn't SAY they were better. she said we couldn't post about how we reheated them and they were better. i just said we reheat them and they aren't VILE.

but it's a fine line, yes.

she knows where we live, yes. it's a risk i was willing to take. ;)
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[User Picture]From: sweetpea86
2010-03-16 02:34 pm (UTC)
Live every day like it's your last, man...
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[User Picture]From: bittibuddha
2010-03-16 02:06 pm (UTC)
the Law of Diminishing Returns: for french fries, for life. yes ma'am - its a law.
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[User Picture]From: sweetpea86
2010-03-16 02:14 pm (UTC)
The Five Guys guy called me a food snob because I said "I only eat summer tomatoes."

A life lived without standards is chaos, my friend.
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[User Picture]From: dreamtigress
2010-03-16 03:44 pm (UTC)
I have found the best remedy to leftover fries is to reheat in the toaster oven and slather in gravy.

If there is no possibility of gravy on hand, the dog really loves leftover french fries, and her palate is, well, made of questions.
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From: kudrasslipper
2010-03-16 08:06 pm (UTC)
I think "never recork the champagne" may be my new tagline. *awesome*

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