"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-22-2014, 11:48 PM   #21
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 19,759
somehow, dw is able to make one portion extra from what we eat for dinner, then eats that extra portion for lunch the next day or so.

i know there's ways to stretch a starch or protein to get 3 or 4 meals, maybe more, but how many weeks can you eat the same thing over and over no matter what it is. even if you modify it somewhat with different ethnicities to keep it interesting.

unless it's sushi of course.

you can only blow up a balloon or stretch a rubber band so many times...
__________________

__________________
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
buckytom is offline   Reply With Quote
Old 10-22-2014, 11:58 PM   #22
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,448
Cook once per Week? Month?

I think Andy put it well, it takes time to build up a stockpile. I freeze my homemade soups, sauces, beans and rice, etc. in cottage cheese or yogurt containers (labeled) and put them in the deep freezer, that way there's just enough for the two of us on any given day when I need to go spelunking. Haul them out and nuke in a glass dish. Maybe make up a couple big batches of different soups (minus potatoes of course) on the weekend, eat a couple meals from them, and freeze the rest. For your lunch, just put some frozen or defrosted soup in a smaller container and nuke at work. We could probably eat for a year from the containers of soup and chili I have in the freezer.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-23-2014, 09:26 AM   #23
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,882
VERY IMPORTANT!!!!!!!!

Always label your containers. You will NOT be able to see what's in them next week/month/year. I use white board markers. They wash off easily.

More than once, I've defrosted a container only to find it wasn't what I thought it was. Then you have to revise dinner plans on very short notice.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-23-2014, 11:29 AM   #24
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,666
Quote:
Originally Posted by Andy M. View Post
VERY IMPORTANT!!!!!!!!

Always label your containers. You will NOT be able to see what's in them next week/month/year. I use white board markers. They wash off easily.

More than once, I've defrosted a container only to find it wasn't what I thought it was. Then you have to revise dinner plans on very short notice.
+1! With the contents *and* the date. I use glass canning jars and some plastic containers; I keep a pad of mini PostIts, markers and tape in a kitchen drawer for labeling. I'm going to have to try the whiteboard markers. I wonder if they work on canning jar lids.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 10-23-2014, 11:37 AM   #25
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,146
Quote:
Originally Posted by GotGarlic View Post
+1! With the contents *and* the date. I use glass canning jars and some plastic containers; I keep a pad of mini PostIts, markers and tape in a kitchen drawer for labeling. I'm going to have to try the whiteboard markers. I wonder if they work on canning jar lids.
Write on the glass!

Whiteboard markers, dry erase markers, are great for leaving messages on the bathroom mirror!
__________________
Aunt Bea is offline   Reply With Quote
Old 10-23-2014, 11:41 AM   #26
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,882
Quote:
Originally Posted by GotGarlic View Post
...I'm going to have to try the whiteboard markers. I wonder if they work on canning jar lids.
Since canning jar lids are not reused, you could use permanent markers. I have a couple of sharpies in the junk drawer for use on Ziplocks.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-23-2014, 12:08 PM   #27
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,462
Quote:
Originally Posted by GotGarlic View Post
+1! With the contents *and* the date. I use glass canning jars and some plastic containers; I keep a pad of mini PostIts, markers and tape in a kitchen drawer for labeling. I'm going to have to try the whiteboard markers. I wonder if they work on canning jar lids.
They do but they can get smudged and wiped off. I tried them and decided masking tape with permanent marker was the best means of identification.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-23-2014, 12:13 PM   #28
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,448
I use masking tape too.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-23-2014, 12:46 PM   #29
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,666
Quote:
Originally Posted by Andy M. View Post
Since canning jar lids are not reused, you could use permanent markers. I have a couple of sharpies in the junk drawer for use on Ziplocks.
I reuse the ones I use for freezing, but not for canning. I keep the reusables in a separate box. I used to use masking tape; can't remember now why I switched.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 10-23-2014, 12:55 PM   #30
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 2,859
I mark my freezer stuff with scotch tape, fold one end over on to itself just a bit to make a pulltab, use a sharpie to write content and date (I save deli containers and reuse for deep freeze)
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Reply

Tags
cook

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.