BrazenAmateur
Senior Cook
- Joined
- Feb 3, 2007
- Messages
- 193
Does anyone here prepare bento boxed lunches for themselves or others?
I've taken to doing it recently, although I still don't have a lot of the supplies I probably should have for such a hobby.
Today I had:
-Rice w/furikake (bonito shavings, in this case)
-Umeboshi (pickled plum)
-Boiled Shrimp
-Microwave Shumai
-Pickled baby corn
-julienned carrot
I packed it all this morning, with everything just on top of the rice in a tupperware, and then ate it all room temperature. One does not normally reheat bento, and it's best to store rice-based bento at room temp so as not to harden the rice with the cold of a fridge.
The pickled ingredients, particularly pickled ginger if available, help to ward off bacteria between preparation time and eating time.
This is my new way of getting a nutririous healthy lunch every day without going out and spending $12-15 in downtown DC.
I should've taken a picture, but I already ate it all. I'll take a picture of the one I make tomorrow morning.
I've taken to doing it recently, although I still don't have a lot of the supplies I probably should have for such a hobby.
Today I had:
-Rice w/furikake (bonito shavings, in this case)
-Umeboshi (pickled plum)
-Boiled Shrimp
-Microwave Shumai
-Pickled baby corn
-julienned carrot
I packed it all this morning, with everything just on top of the rice in a tupperware, and then ate it all room temperature. One does not normally reheat bento, and it's best to store rice-based bento at room temp so as not to harden the rice with the cold of a fridge.
The pickled ingredients, particularly pickled ginger if available, help to ward off bacteria between preparation time and eating time.
This is my new way of getting a nutririous healthy lunch every day without going out and spending $12-15 in downtown DC.
I should've taken a picture, but I already ate it all. I'll take a picture of the one I make tomorrow morning.