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superdog · 18 December 2017, 05:28 AM

A family tradition for three decades.

Take the left over Chinese food and heat it all up together. No microwave. Gotta be a pot.

It’s heaven on a plate.

Always delicious.

Laszlo · 18 December 2017, 06:01 AM

Looks darn yummy, Seth. I will try this out.

RichM · 18 December 2017, 06:01 AM

Now I’m hungry. Looks great.

superdog · 18 December 2017, 06:07 AM

Quote:

Originally Posted by Laszlo

Looks darn yummy, Seth. I will try this out.

It’s so good. Every time.

superdog · 18 December 2017, 06:11 AM

Quote:

Originally Posted by Rich Mickol

Now I’m hungry. Looks great.

It’s the beast way to utilize left overs. You will love it.

GradyPhilpott · 18 December 2017, 06:37 AM

Quote:

Originally Posted by superdog

A family tradition for three decades.

Take the left over Chinese food and heat it all up together. No microwave. Gotta be a pot.

It’s heaven on a plate.

Always delicious.

Damn that looks good!

It reminds me of Vietnam, when after a week or so on operation, my gun crew would put all our C-rations in a steel pot, as in helmet, heat it up, then chow down on the stew.

It's amazing how good that tasted under the conditions.

encarter13 · 18 December 2017, 06:55 AM

Quote:

Originally Posted by GradyPhilpott

Damn that looks good!

It reminds me of Vietnam, when after a week or so on operation, my gun crew would put all our C-rations in a steel pot, as in helmet, heat it up, then chow down on the stew.

It's amazing how good that tasted under the conditions.

Grady, this sounds terrible and delicious at the same time. Thank you for your service!

Seth, looks tasty. My wife is always begging for Chinese, Thai, and Hibachi. I will try this with our next batch of leftovers.

zama · 18 December 2017, 06:44 PM

That works

Brenngun · 19 December 2017, 11:08 AM

You're so right Seth. We do this all the time and it's awesome. We like to sprinkle in a little soy sauce as well. Now we have a name for it.

BristolCavendish · 19 December 2017, 12:10 PM

I'm digging your culinary recommendation/concept Seth.

All too often, folks relegate themselves to finishing off the remains of their Chinese take-out/dinner leftovers 'as is'.

I'm gonna run with your approach the next time around and if anyone asks me where I got the idea, I will refer/defer to your visionary concept. Depending upon the culinary style of the Chinese leftovers, one option is to call our future Szezuan leftover concoctions 'SethUan'. A well deserved tribute to your sense of innovation.

77T · 25 February 2018, 10:53 AM

That’s what last night’s hibachi restaurant leftovers looked like after the take home bag slid off my freshly polished car onto the garage floor. Thankfully all stayed inside the containers but was so jumbled that a quick zap and stir yielded a mix surprisingly similar to your fare.

No wok or pot employed for a fast warm-up...in the South we call it a slumgullion.

Sent from my iPad using Tapatalk

18 December 2017, 06:01 AM	#2
Laszlo 2024 SubLV41 Pledge Member Join Date: Nov 2007 Location: San Francisco, CA Watch: Date & No Date Posts: 10,868	Looks darn yummy, Seth. I will try this out. __________________ "You might as well question why we breathe. If we stop breathing, we'll die. If we stop fighting our enemies, the world will die." Paul Henreid as Victor Laszlo in Casablanca

18 December 2017, 06:01 AM	#3
RichM 2024 SubLV41 Pledge Member Join Date: Mar 2015 Real Name: Richie Location: "Nowhere Man" Watch: out now,take care! Posts: 29,776	Now I’m hungry. Looks great. __________________ "I love to work at nothing all day" TRF #139960

18 December 2017, 06:44 PM	#8
zama "TRF" Member Join Date: Feb 2012 Real Name: Craig Location: Sydney Watch: 4 Broken glass Posts: 5,808	That works __________________ Day Date 118206, Daytona 116509 & 116505, AP 25859ST Gone but not forgotten and genuinely missed..... Root Beer GMT, Sub, TT Daytona, YG DD Bark, Datejust(2 his & hers), AP RO, PP Aquanaut, Lange 1, Heuer Monza, Piaget Altiplano, GP Chrono, Seamaster, Tudor Sub, Tudor Chrono, Tudor Black Bay Bronze

19 December 2017, 11:08 AM	#9
Brenngun 2024 SubLV41 Pledge Member Join Date: Mar 2010 Real Name: Rick Location: Smokin' Heaven Watch: Rolex & Tudor Posts: 3,867	You're so right Seth. We do this all the time and it's awesome. We like to sprinkle in a little soy sauce as well. Now we have a name for it. __________________ Simple solutions solve complexed problems more often than complexed solutions solve simple problems!

25 February 2018, 10:53 AM	#11
77T 2024 SubLV41 Pledge Member Join Date: Dec 2010 Real Name: PaulG Location: Georgia Posts: 42,024	Mush That’s what last night’s hibachi restaurant leftovers looked like after the take home bag slid off my freshly polished car onto the garage floor. Thankfully all stayed inside the containers but was so jumbled that a quick zap and stir yielded a mix surprisingly similar to your fare. No wok or pot employed for a fast warm-up...in the South we call it a slumgullion. Sent from my iPad using Tapatalk __________________ Does anyone really know what time it is?

19 December 2017, 12:10 PM	#10
BristolCavendish Banned Join Date: Aug 2016 Location: United States Posts: 1,864	I'm digging your culinary recommendation/concept Seth. All too often, folks relegate themselves to finishing off the remains of their Chinese take-out/dinner leftovers 'as is'. I'm gonna run with your approach the next time around and if anyone asks me where I got the idea, I will refer/defer to your visionary concept. Depending upon the culinary style of the Chinese leftovers, one option is to call our future Szezuan leftover concoctions 'SethUan'. A well deserved tribute to your sense of innovation.

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