May 18, 2024


Free For All Food

Netflix reworks leftovers with meals-based mostly fact activity demonstrate

Just in time for any one struggling with a heaving put up-holiday getaway fridge arrives a Tv clearly show about what to do with all these dubious dishes — leftovers

NEW YORK — Just in time for anyone dealing with a heaving, submit-holiday refrigerator comes a Television set exhibit about what to do with all these doubtful dishes — leftovers.

Each individual episode of the foods activity display “Best Leftovers Ever!” on Netflix sees three competent cooks make new dishes out of currently made dishes, hoping to walk absent with $10,000.

“People consider leftovers is just reheating your foods. It is not just reheating your food stuff. Get innovative with it. You could constantly make new and superior issues with it later,” says comedian David So, just one of the judges.

In the very first episode, contestants are presented healthful leftovers — veggie salad, cauliflower rice, pork tenderloin with beets, and avocado with cottage cheese — and are asked to convert them into ease and comfort food stuff in 30 minutes. They have access to a pantry and kitchen staples.

A person contestant turned to Indian flavors, producing a pork curry with fritters. An additional went for Greek, generating a beet- and pork-stuffed pastry known as a tiropita. The third produced a tostada with glazed pepper jelly pork.

In the next spherical, named the Takeout Takedown, contestants need to make new dishes from restaurant leftovers in only an hour. A person took chicken fingers and fries and created a potato gnocchi. A different turned aged burgers and fries into pierogies.

Later on episodes see contestants turn football-observing celebration foodstuff — bean dip, sliders and uncooked veggies — into beef stroganoff or tacos, and flip leftover barbeque into lasagna or dumplings.

“If the viewers can stroll absent and go back to their fridge and say, ‘Hey, I’m not heading to throw this away, I’m actually heading to make anything astounding out of it,’ then we did our occupation,” states So.

The display arrives throughout a time when viewers have had to adjust to buying takeout through the pandemic and at the conclusion of holiday feasts.

“The timing couldn’t be more best,” suggests the show’s host, actress-musician Jackie Tohn, who starred in the Television sequence “GLOW” and is a self-described “leftover queen.”

“We can not go to places to eat and all we can do is buy in. And then if you get that Chinese meals and you don’t want it to be Chinese food items on evening two, we’re supplying you a bunch of recommendations and tips to make that achievable.”

Tohn and So are joined by the second decide, British chef and Tv set identity Rosemary Shrager. The 3 have a slightly absurdist vibe, tossing cheeseballs into every others’ mouths though contestants cook dinner, or imitating Julia Child’s higher-pitched modulations.

“Being on established was not like get the job done. It was just like speaking to your buddies and consuming seriously very good food items all-around talented folks,” So states. “I necessarily mean, everybody would like a job like that, proper?”

The present appealed to both So and Tohn given that they grew up in households where there was small food squandered. Tohn’s grandmother utilised to preserve bones for marrow: “Nothing at any time got thrown absent. I necessarily mean, we ate leftovers until the incredibly stop.” And So experienced leftovers all 7 days.

“Everybody thinks that you have to take in new foodstuff every working day. And that is just not what I grew up with,” he says. “My mom would constantly make a massive meal on the weekend and then I would have to be innovative and then make superior foods on the weekdays with it.”

He laughs that cooks always tension clean components but a good deal of what eating places mail out is leftovers, like arancini, which are commonly just yesterday’s risotto, now rolled into balls and deep fried. “I don’t consider we understand a good deal of our favored foodstuff are truthfully repurposed food items.”


Mark Kennedy is at