rel.icio.us
Foods have a property I call “reliciousness.” This is a food’s ability to retain (or in some cases improve) its appeal upon reheating or re-serving.
Here is the arbitrary range I’ve defined for documenting reliciousness:
0 – if a food is a zero, that means don’t get a doggie bag. reheating it will not result in food.
10 – reheating brings this food back to 100% of its original appeal and deliciousness.
Fries have a notoriously low reliciousness. They are unquestionably a 0. Those mutant fries you can get with batter on them (such as the ones you get at Burger King) *might* constitute a 1.
Lasagna is incredibly relicious. In some cases, letting the sauce and the noodles get acquainted in the fridge causes the leftovers to taste better than the original serving. Lasagna = 11.
Pizza is an obviously relicious food.
Toast is not relicious at all. Unless you like your toast burnt.
Perhaps fried beans are so relectable that they are only ever served as refried beans. har har.
One major synonym for relicious is relectable.
relicious: curry (9), soup (11)
unrelicious: asparagus (1), alfredo sauce (0)
super relicious: risotto. best on its 3rd day.
cheap Chinese takeout – 4. always seems to leave a terrible aftertaste and an even worse smell.
I must admit I have never tried to reheat lasagna, despite my affection for it. Perhaps I should try this.
hannes: is there something about resurrection on the third day?
Hannes, you are excommunicated (since we’re talking about resurrection): 3-day old risotto grows legs (that is, gets mushy), and risotto should be eaten al dente, you barbarian! I can make an exception for mushroom risotto, because the mushrooms release their reliciousness for a while, but otherwise: repent!
now now, elisa, hannes… there is one way to resolve this:
pillow fight!!!!!
good idea BUT: my pillow will be filled with risotto al dente, Hannes’ with 3-day old risotto…
i am amused by reliciousness.
I disagree about the cheap chinese takeout. Fried rice actually improves with age, as long as you have hot sauce to add. OTOH, sauteed Chinese eggplant turns turquoise blue in the refrigerator. Who knows, it may still taste good, but as far as I’m concerned, blue != relicious.