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Doggybag Redux: The Industry
In this column, we make leftovers new again. Waste not, want not.
Doggybag Redux: The Industry
Note: In this column, we make leftovers new again. Waste not, want
As you might have deduced with my gig as City Paper's restaurant reviewer, I eat out a lot. A lot, a lot. And typically I'm ordering more than an average guest, extra apps and desserts and whatnot to best get a fuller feel of a given restaurant's abilities. Though I try, valiantly, to finish what's on my plate, a good portion winds up uneaten, a tragic waste of (usually) perfectly good food. This makes me feel like a terrible, wasteful, insensitive human. I get paranoia thinking the staff is talking shit, wagging fingers at my gluttonous ways from the service station. So, whether I liked the food or not, whatever I don't finish I tote home in a doggybag, which slightly alleviates my guilt even though the leftovers will likely meet an untimely, moldy death in the back of my fridge or trunk of my car. Whoops. Leftovers of dishes I really enjoyed, though, like the lamb-neck gravy from Industry (1401 East Moyamensing Ave.), get put to use. Usually they're not enough to heat up for a full meal, but with a few extra ingredients and a little creativity, they can become something worthy of much more than sloppy seconds.
I warmed the firmed-up dredges of the rich, meaty, tomatoey gravy in a non-stick skillet with a little olive oil, allowing the collagen to melt and the sauce to a return to a pliable state. Once it was bubbling, I cracked an egg right in and covered the pan. Six or so minutes later, the whites were opaque and a translucent veil had formed over the yolk, protecting its liquid gold contents. I ate it over brown rice (also leftover, from a dinner at home) and dusted with grated Pecorino. A mere half-cup of the leftover gravy made a pretty sick and hearty breakfast this morning, eggs in purgatory with a meaty bonus.
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