Without a moment to spare for anybody confronting a hurling, post-occasion fridge comes a TV show about how to do each one of those questionable dishes extras.
Every scene of the food game show “Best Leftovers Ever!” on Netflix sees three talented cooks make new doles out of effectively made dishes, wanting to leave with $10,000.
“People think leftovers is just reheating your food. It’s not just reheating your food. Get creative with it. You could always create new and better things with it later,” says comic David So, one of the adjudicators.
In the main scene, challengers are given sound extras veggie serving of mixed greens, cauliflower rice, pork tenderloin with beets, and avocado with curds and are approached to transform them into comfort food quickly. They approach a wash room and kitchen staples.
One candidate went to Indian flavors, making a pork curry with misuses. Another went for Greek, making a beet and pork-stuffed cake called a tiropita. The third made a tostada with coated pepper jam pork.
In the second round, called the Takeout Takedown, competitors should make new dishes from café extras in just 60 minutes. One took chicken tenders and fries and made a potato gnocchi. Another transformed old hamburgers and French fries into pierogies.
Later scenes see competitors turn football-watching party food bean plunge, sliders and crude veggies into hamburger stroganoff or tacos and transform extra grill into lasagna or dumplings.
“If the audience can walk away and go back to their fridge and say, ‘Hey, I’m not going to throw this away, I’m actually going to make something amazing out of it,’ then we did our job,” says So.
The show shows up during when watchers have needed to conform to requesting takeout during the pandemic and toward the finish of occasion feasts.
“The timing couldn’t be more perfect,” says the show’s host, entertainer artist Jackie Tohn, who featured in the TV arrangement “Glow” and is a self-portrayed “leftover queen.”
“We can’t go to restaurants and all we can do is order in. And then if you get that Chinese food and you don’t want it to be Chinese food on night two, we’re giving you a bunch of tips and tricks to make that possible.”
Tohn as are joined constantly judge, British gourmet expert and TV character Rosemary Shrager. The three have a marginally absurdist vibe, throwing cheeseballs into every others’ mouths while contenders cook, or copying Julia Child’s piercing adjustments.
“Being on set wasn’t care for work. It was much the same as conversing with your companions and eating great food around skilled individuals,” So says. “That is to say, everyone would cherish an occupation like that, right?”
The show engaged both So and Tohn since they experienced childhood in family units where there was little food squandered. Tohn’s grandma used to save bones for marrow: “Nothing ever moved discarded. That is to say, we ate extras until the end.” And So had extras throughout the week.
“Everybody thinks that you have to eat new food every day. And that’s just not what I grew up with,” he says. “My mom would always make a big meal on the weekend and then I would have to be creative and then make good food on the weekdays with it.”
He snickers that cooks consistently pressure new fixings yet a great deal of what eateries convey is extras, as arancini, which are typically the previous risotto, presently folded into balls and southern style. “I don’t think we understand a lot of our favorite foods are honestly repurposed foods.”
Disclaimer: The views, suggestions, and opinions expressed here are the sole responsibility of the experts. No PARAGON CHRONICLE journalist was involved in the writing and production of this article.
