# If you make Cioppino, and nobody eats it, does it still cost a fuck-load?

**URL:** <https://boards.straightdope.com/t/if-you-make-cioppino-and-nobody-eats-it-does-it-still-cost-a-fuck-load/787128>\
**Category:** The BBQ Pit\
**Created:** [May 21, 2017, 5:10am UTC](https://boards.straightdope.com/t/if-you-make-cioppino-and-nobody-eats-it-does-it-still-cost-a-fuck-load/787128 "2017-05-21T05:10:40Z")\
**Posts on this page:** 1\
**Page:** 5

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**Author:** ![davidm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidm/32/225_2.png) [@davidm](https://boards.straightdope.com/u/davidm)\
**Post date:** [May 24, 2017, 12:10pm UTC](https://boards.straightdope.com/t/if-you-make-cioppino-and-nobody-eats-it-does-it-still-cost-a-fuck-load/787128/81 "2017-05-24T12:10:07Z")

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> [@SacFly](#):
>
> I wouldn’t hesitate to freeze the leftovers. Well, not now, but certainly the day after you originally posted. I’ve frozen clam chowder, fish chowder, and tomato based crab soup. All of them thaw and reheat quite well.

Even if it’s not quite as good after being frozen, it still seems like a better alternative than throwing it away.

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