“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.”
— Calvin Trillin
Unlike Calvin Trillin, a lot of people look forward to leftovers. They are convenient and in many cases even taste better the next day.
According to the Institute of Food Technology when food is allowed to sit, certain chemical reactions continue to take place and produce new flavor molecules. For instance, during the protein breakdown and the release of amino acid glutamate and nucleotides, the savory (umami) flavor is enhanced. Moreover, as leftovers are reheated the Maillard reaction (browning) takes place and amino acids react with sugars to release flavors that weren’t there before! Channeling the inner Walter White from Breaking Bad “Chemistry is magic.”
We doubt that after sinking your teeth into your barbequed Bison Burnt Ends and following it up with Bison Burnt Ends Sandwich the next day, you’d still have some left to spare for a third recipe. But in case you do, here is another way to prepare dinner, so that those tender burnt ends shine again.
These nachos are not your regular nachos (sorry, I had to) because the meat isn’t your regular meat.
