Kiddo#4 has discovered “leftovers.” I’m not sure why, but we’ve had several variants of this conversation:
Kiddo#4: Is there any leftovers?
Me: Um, I think so. Yeah, here are some green beans.
And then he sits down and eats the green beans he refused to touch the night before. For some reason, just by being a leftover, the food has elevated itself in importance above anything else he could possibly desire. This holds true even for foods he greeted the night before with “Yuck.”
So while he sits beside me eating last night’s pork chops (cold — I swear, I did offer to heat it up, but no, cold is part of the leftover mystique) he just said to me, “Make it chicken salad.”
I don’t think you can pulverize a pork chop into tiny cubes and douse it with mayonnaise, onion powder, etc and end up with anything edible. I’ve never heard of anyone doing that, at least, and I figure there’s a reason.
But here’s my question: why? Why do we make chicken parmigiana, eggplant parmigiana, veal parmigiana…but not pork parmigiana? Why not beef parmigiana? (Yes, you can, but really, who makes them? They’re not on the menu at Olive Garden.)
And it’s not just that beef wouldn’t taste good with tomato sauce and mozzarella cheese because people willingly eat pizza-burgers.
Why when I go into the grocery store do I find chicken broth, turkey broth and beef broth, but not pork broth, lamb broth or ham broth?
So although I said “no” to the pork-salad (and now he’s moved on to eating leftover broccoli) what I want to know is why.
Is it just a convenience thing? After all, you make a chicken for your family, and then often there isn’t a second night’s meal left on the bird, but you need to use it for something. Hence pot pies, soups, stews…and chicken salad. But a large beef roast is going to end up with the same issue, and we don’t make “beef salad.”
Who decided what goes with what?