What drives me nuts is how one friend, a foodie and great cook, never offers to leave any of what she brought. She just either packs up her leftovers or, if I politely ask, “Do you want to take some of this home?,” she says yes and packs it all up.
Maybe I should change that to a more specific, “Do you want to split the leftovers?”
Paul, it’s ok. I don’t think any offense is intended. As said, many people don’t want what’s left, for all sorts of reasons.
@anomander Is it the recipe with the corn flour and ground freeze dried corn? Or, can you pm it to me? Thx.
Here’s our usual mode of operation. We nearly always bring baklava. We bring it in our dish. If there are leftovers (pretty rare) we have the choice of taking some or all of them out of the dish to leave with the host, but since it’s our dish it’s also easy to just take it home with whatever is in there. But this is at parties, not when there is just two people doing the dance of “you” “no you”. I think anomander has the right idea. Just speak up and try to have a serious conversation.
We have two sets of friends in their 30’s. They typically arrive with a bag of dishes to return
from the last meal. They want and assume they will go home with food. I love getting a text
a day or two later exclaiming over the food. They have even purchased containers for me " so
you won’t run out".
I prefer this over arguing with my friend who insists she take nothing and that I leave nothing.
I agree its cultural. My sil will return to you every disposable dish or item or leftovers. My mil will buy old pie tins at estate sales for people to take home food in. My sil insists on returning the pie tins even though mil buys them so you can throw them away. She doesn’t want them back! Sil will give you your leftovers back. Whatever, I take what people give me, if I don’t want it I’ll throw it away. My dil gives us dessert she didn’t want. I didn’t either, threw it in the trash as we don’t need more sweets and try not to eat them.
My family is iffy about eating the leftovers from meals they love so I try not to make too much of any one thing. They either want something different or light – I’ve been on a hint of lime Tostitos chips and pico de gallo kick some evenings.
My MIL is in her 80’s and does not like to eat leftovers because of food poisoning experiences when she lived in a home without refrigeration as a young child. She knows that it is crazy to still think that way after all these years, but she accepts it as one of her own quirks. She sends great stuff home with whoever was dining at her house!
I made the famous CC corn casserole for Bookclub. There was a lot left over. The hostess was going to the airport later that night to pick up many family members, coming from S America. I pressed her to keep the leftovers, and when she said, “they will be hungry”, I was delighted. This is rare for her to keep more than a little.
@happymomof1 - I spoke to a family recently that was experiencing dealing with a child’s eating disorder from a food poisoning scare. Fear is a powerful motivator.
OP - make less and visit more often. I wish someone would come cook for me. I would pay for everything!
I already have a frozen one. I was more than happy to share this one. This lovely woman hosts most f the Bookclub meetings and always goes above and beyond. That corn casserole is GOOD.
Paul, apologies for this sidebar. Rather than a link MaterS needs to wade through, here it is:
Corn casserole, from FallGirl, I think:
1 15 oz can whole kernel corn, drained
1 15 oz can cream-style corn
1 8 oz pkg corn muffin mix (Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Optional: 1 TBS sugar…she adds this and we love it!
Also optional: 1 cup shredded Cheddar cheese…we don’t use this
Preheat oven to 350. Mix corn, muffin mix, sour cream and melted butter. Pour into greased casserole dish. Bake 45 minutes or until golden brown. Remove and top with cheese if desired. Return to oven for 8-10 minutes or until cheese is melted. Let stand at least five minutes and then serve warm.
Some add green chiles, cheddar (in or on top,) but as shown, it’s fine. I defrost a portion in the microwave (not too long, it doesn’t need to be piping hot,) and I think the texture actually improves.
Maybe Paul tries it and see if the friend still sends the leftovers home with him. :-*
I made the corn casserole, and to be honest, no one in my family liked it. All said that it’s bland and a little dry. I tried another: https://www.southernliving.com/recipes/tees-corn-pudding-recipe
This one is much creamier - the flavor is similar to the Jiffy recipe, but I do think the texture is better.
^^ That was my thought on seeing the recipe. Just for me personally, I’d kick it up notch with sautéed jalapeños, onions, garlic, and a few dashes of cumin or coriander (or both!), and use fresh corn if making during the summer. But we like highly seasoned food in my household. Ooh, or you turn it into a riff on Mexican street corn with lime and cilantro, maybe some finely chopped tomatoes and feta or goat cheese.
But experience it at least once, close enough to the original. Btw, it’s not a corn “pudding.” Mine came out as a cross between souffle and quiche, if that makes sense.
I wish someone would come cook for me. I would pay for everything!