I can't eat leftovers

Good Morning,

 

I still can't eat leftovers and was wondering if anyone else has this problem.  Anything with beef in it is the worst.  It gets expensive.  Had surgery in sept of 05.

They don't seem to "appeal" to me is my own problem. I much prefer fresh veggies or fruit -- day old pizza even has lost it's tempting lure. In fact, if I had to guess, I'd say that most leftovers now just sit till our 15 year old son gets home from school -- and he takes care of 'em all! Teenagers have SOME appetites, eh? Jim

I had that problem for 18 months following surgery. Even to this day (3+ years out) I need to reheat meats on low setting (3 or 4 on microwave) and covered with saran wrap, so the moisture stays in. I also still cannot tolerate any steak or beef cooked anything more than medium rare. I also dip the meat in low fat gravy and/or broth and that helps as well. The last bit of advice I have is a rotisserie. I bought one and have had no issues with the meats cook in that. Hope that helps.

I have that problem as well.  Nothing left over for me.  Whenever I eat out, I always send the leftovers home with someone else that I know will eat them. Tommy

Yep, sort of… If it’s re-heated meat?  I can only hold a few bites. Pork of any sort seems to be the worst. But If stuff is still ‘juicy?”  No problems what so ever. I’m able to eat re-heated or dried out stuff, without a problem, just much less. For quite a while it still could cause problems, but eventually I just got to where I could tell while chewing, whether or not I could handle a little or a lot. It has become sort of “2^nd nature” to me, and I don’t have problems with stuff not sitting well, I head off the problem before I swallow it. (if that made any sense) Also, if I eat some liquid filled veggie along with the meat- Like squash or tomatoes or such… No problems with having it feel like I’ve swallowed a brick. I’m at 4 years post-op this July, and it has continued getting Easier and easier to just eat normally without having to consciously “avoid” any foods. Best Wishes- Dx

 

For me, it's mostly about moisture.  With some meals out, I decide it's not worth the trouble, and concentrate on just ordering small.  If they have something I really like that's too much, I 1. Transfer it to a sealable container as soon as I get home.  Your refrigerator sucks a lot of moisture out of foods that are in those styrofoam containers, particularly meats, which have lots of surface area and don't protect themselves (compared to say, baked beans, which just skin on the top) 2. For good meats, by far the preferred method is my convection toaster oven, covered in aluminum.  I can set it to a very low heat setting, and sometimes I also sprinkle some water on the food first, to let some steam build up under the cover.  If I'm lucky, the meat is hot but still medium rare or so in the middle.  An oven on a low setting also does well. 3. For foods that are supposed to crispy, I prefer to bake them in the oven uncovered, again on a low setting, with a minute or two on broil at the end.  This brings back some of the texture that refrigeration sucks out. 4.  The microwave is the last resort.  It's OK for soups, beans, some other foods.  But the way it cooks is to excite the water molecules, and it often excites them right out of the food.  But when your in a hurry...

I'm not that hot on leftovers anymore - but why should we be?  With the small amount of food eaten, I just make or order less, or split a plate with the wifey.   One thing I do like is BJs Brewery large (26 ounce) chilie cheese potatoes - I get several meals out f one for $9.95. Back in my hey day there WERE no leftovers.   Everything was consumed on the spot.

Hi - I have this same problem with most all meats - I can't eat any kind of meat that is re-heated, even ground beef.  It sits like a lead weight in my chest.  I prefer beef over chicken or pork so I started buying the packages of steak that are "thin-sliced" at Safeway - they have rib-eye and New York cuts that work pretty well for me.   Then I seal and freeze single servings that are about 3-4Oz each. When defrosting, I always defrost in the refrigerator or at room temperature because using microwave or ho****er to defrost too quickly causes the meat to get tougher.  I also learned to eat the steaks cooked medium over a hot heat source.  The more well done the meat is the harder it is for me to eat. JP