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As I'm a fatass that eats horribly, I'd like to change up my lunches. I deliver chips so most of the time I'm eating garbage from a gas station or grocery store. I do have a cooler but typically no way to warm food. Any goon favorites for easy lunches that can hold together for a few hours in a cooler, or don't need to be refrigerated, that can just be grabbed in the morning? Obviously there are sandwiches and such but I'm OK with varying it up.
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May 6, 2020 18:51
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A lot of bento box stuff does well without refrigeration. A bed of rice with a fried cutlet/chicken tenders on top with some mixed veg, cooked fish (terriyaki style is great), thermos of soup, stuff like that. Salads are also good. Even like, egg or chicken salad on top of greens. Might want to keep them in a cooler bag with a cold drink when it's hotter. I had an insulated lunch bag I brought to work all the time, they make adult sized ones. One of my favorite work lunches was spinach, mac and cheese, cut up fried chicken drizzled with hot sauce and a bit of sesame oil. Extremely tasty at room temp. Add a piece of fruit to snack on, and you're golden. Ikea sells bento style lunch boxes, very handy for containing meals. Suspect Bucket fucked around with this message at 19:38 on May 6, 2020 |
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May 6, 2020 19:36
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Something like this can hold hot food for several hours, especially if it's something with a high water content and you pre-heat the container with some boiling water before putting the food in.
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May 6, 2020 21:01
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Admiral Joeslop posted:As I'm a fatass that eats horribly, I'd like to change up my lunches. I deliver chips so most of the time I'm eating garbage from a gas station or grocery store. I do have a cooler but typically no way to warm food. Any goon favorites for easy lunches that can hold together for a few hours in a cooler, or don't need to be refrigerated, that can just be grabbed in the morning? Obviously there are sandwiches and such but I'm OK with varying it up. You can do a bean salad, plus maybe some bread and fruit/veggies. I usually roll without a recipe here. Cook a big batch of beans (or use canned) until they're soft but not totally falling apart. Chickpeas are good and my usual bean. I'd bet almost any bean would work but black beans may be too colorful. Toss with some veggies you like (green onion, grated carrot, diced cucumber, grape tomatoes, broccoli, peppers, celery, whatever is good at the store really), fresh herbs if you got them, and maybe some pasta (orzo or medium-small pasta probably the best). Then add salt, olive oil, and vinegar to taste. Instead of sandwiches I usually do wraps instead. I like to keep the filling and wrap separated until lunch where I fill it and then eat it. I like the wider, thin pitas and just use it like a tortilla, but I'm sure the "pocket" variety would work well too. I usually fill with hummus, some kind of slaw/salad, sliced grape tomatoes, pickled vegetables, and baked & marinated tofu. I'm sure you can swap that for, like chicken or something? I guess I'd go for cut, cooked meats instead of deli slices. If you're interested in tofu I can give some ideas. I've never tried this, but I'm wondering if cold buckwheat noodles (zaru soba) could keep well enough in a cooler? Just cook a portion of the noodles the night before, and bring the noodles + broth + utensil. It's just carbs, but depending on how much buckwheat they're made of they can have a decent amount of fiber at least.
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May 7, 2020 15:38
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Why is Trader Joe's Irish breakfast tea so drat good? Can any internet sleuths out there help me figure out which brand they are contracting to sell under the Trader Joe's label? The tea comes in an 8 oz. box with two clear plastic (used to be foil) sleeves of 40 round tea bags. I sound like a crazy person typing this all out, but hopefully one of you Trader Joe's fanatics out there understand.
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May 7, 2020 17:01
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I have no idea about TJ's tea source, but I bet this stuff is good: https://www.uptontea.com/breakfast-tea-blends/irish-breakfast-loose-leaf-black-tea/p/V00088/#V00088
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May 7, 2020 18:00
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Oh yeah, I used to order CTC breakfast tea from Upton and Harney and Sons all the time, and I may do so again for something different, and maybe I'm getting old, but the cost and convenience of bags (bolstered by the quality of whatever brand this is Trader Joe's sells)
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May 7, 2020 20:19
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DasNeonLicht posted:Why is Trader Joe's Irish breakfast tea so drat good? Can any internet sleuths out there help me figure out which brand they are contracting to sell under the Trader Joe's label? The tea comes in an 8 oz. box with two clear plastic (used to be foil) sleeves of 40 round tea bags. The price is amazing too. I do sacrilege and make iced tea out of it. 8 bags, gallon of warm water. Steep for like 20min (because cold water) and it's great. Mercedes Colomar fucked around with this message at 14:56 on May 8, 2020 |
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May 8, 2020 00:24
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Hello, how can I go about turning this recipe vegan? I’m making it in honour of my sister’s vegan girlfriend’s birthday, even if she can’t actually eat any of it. My friend said he reckons vegan banana bread is better anyway, and you just need to swap the butter for oil and add more bananas. So for the recipe I linked, can I do a 1:1 swap butter for sunflower oil, and then add an extra banana? Or is there some other technique - bearing in mind I can’t go to the shops today so can only use what I have to hand, so nothing super specialist.
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May 9, 2020 14:08
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Butterfly Valley posted:Hello, how can I go about turning this recipe vegan? I’m making it in honour of my sister’s vegan girlfriend’s birthday, even if she can’t actually eat any of it. My friend said he reckons vegan banana bread is better anyway, and you just need to swap the butter for oil and add more bananas. So for the recipe I linked, can I do a 1:1 swap butter for sunflower oil, and then add an extra banana? Or is there some other technique - bearing in mind I can’t go to the shops today so can only use what I have to hand, so nothing super specialist. Ehhhhhh, no. Vegan baking is some black magic poo poo, you can't just convert a recipe. Find a vegan recipe for what you want, the results will be infinitely better.
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May 9, 2020 14:44
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Butterfly Valley posted:Hello, how can I go about turning this recipe vegan? I’m making it in honour of my sister’s vegan girlfriend’s birthday, even if she can’t actually eat any of it. My friend said he reckons vegan banana bread is better anyway, and you just need to swap the butter for oil and add more bananas. So for the recipe I linked, can I do a 1:1 swap butter for sunflower oil, and then add an extra banana? Or is there some other technique - bearing in mind I can’t go to the shops today so can only use what I have to hand, so nothing super specialist.
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May 9, 2020 14:50
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Friend is trying to make mochi for mochi-wrapped ice cream balls. She is complaining that the mochi always turns out hard, and is wondering how they make the ones at the grocery so soft
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May 9, 2020 21:01
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Tell her she needs a giant wooden mallet.
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May 10, 2020 00:14
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Squashy Nipples posted:Tell her she needs a giant wooden mallet. like, unironically actually
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May 10, 2020 00:21
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Asked husband to purchase 2lbs of shrimp at the grocery. As we both love to cook, and watch cooking shows, and cook nearly every day, I didn't think I needed to specify things like "not pre-cooked", but, well, here we are. I now have a sack of pre-cooked, frozen shrimp. I had planned to peel / clean / de-vein them, blanch them, and eat them with a touch of lemon juice and salt as I'm trying to go low-calorie. Obviously that's out. The best I can find from the internet is to chunk 'em up and throw them into corn soup, a gumbo, or a pasta - none of which is healthy, so probably not going to do those. I really just wanted to protein without calories. Thoughts? Or just throw them out? Thursday Next fucked around with this message at 05:22 on May 10, 2020 |
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May 10, 2020 05:15
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Why would you throw them out? You can still eat them with lemon juice and salt if that's what you want to do. Or with Old Bay. Or with cocktail sauce. Or on top of a salad or whatever you want.
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May 10, 2020 05:33
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i like nice words
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Shrimp salad. https://www.fifteenspatulas.com/shrimp-salad/ looks pretty good to me. I'd slap some mayo on them bad boys and go ham but I dig what you're doing.
Resting Lich Face fucked around with this message at 06:03 on May 10, 2020 |
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May 10, 2020 05:52
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Pre-cooked means they're cleaned and boiled, so you can just thaw them and eat them the way you planned. As long as you're careful you can heat them up without cooking them any further, or just eat cold.
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May 10, 2020 05:53
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Anybody worked with a turbochef? It is a weird oven that cooks with microwaves, hot air, and infrared. I haven't worked with one but the cooks who use it seem to have opinons ranging from "Meh" to "trendy tech garbage get it out of my kitchen, oh I have to use it? Fine I'll keep my onions warm in there after I brown them in the pan." I have to pick a product to do a short paper on for marketing class and I already did one on le Creuset...
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May 10, 2020 07:04
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May 10, 2020 07:54
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BBQ Dave posted:Anybody worked with a turbochef? It is a weird oven that cooks with microwaves, hot air, and infrared. I haven't worked with one but the cooks who use it seem to have opinons ranging from "Meh" to "trendy tech garbage get it out of my kitchen, oh I have to use it? Fine I'll keep my onions warm in there after I brown them in the pan." I have to pick a product to do a short paper on for marketing class and I already did one on le Creuset... Do one on Instant Pot
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May 10, 2020 10:32
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Thursday Next posted:As we both love to cook, and watch cooking shows, and cook nearly every day Lol you need to watch more/better cooking shows
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May 10, 2020 12:40
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Thursday Next posted:Asked husband to purchase 2lbs of shrimp at the grocery. As we both love to cook, and watch cooking shows, and cook nearly every day, I didn't think I needed to specify things like "not pre-cooked", but, well, here we are. Under no circumstance throw them out. That's just a failing of your own imagination.
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May 10, 2020 14:51
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you could just thaw and eat them as you planned?
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May 10, 2020 15:00
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TychoCelchuuu posted:Does it need to be this recipe? There are probably about as many vegan banana bread recipes out there as there are vegans. Any reason you can't use one of those? Yeah I was just having tunnel vision because that's my tried and trusted recipe, I did as you both advised and found a specialised vegan one, although in this case it really is nearly as simple as swapping butter for oil and adding extra banana
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May 10, 2020 15:15
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Butterfly Valley posted:Yeah I was just having tunnel vision because that's my tried and trusted recipe, I did as you both advised and found a specialised vegan one, although in this case it really is nearly as simple as swapping butter for oil and adding extra banana For future reference, both dates and prunes go extremely well in (vegan) banana bread and add a nice sticky sweetness without needing chocolate or anything.
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May 10, 2020 15:46
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Butterfly Valley posted:Yeah I was just having tunnel vision because that's my tried and trusted recipe, I did as you both advised and found a specialised vegan one, although in this case it really is nearly as simple as swapping butter for oil and adding extra banana At least you learned something. Although the kind of oil you sub for butter matters a lot. But yeah, some quick breads don't need many changes.
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May 10, 2020 15:53
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Thursday Next posted:eat them with a touch of lemon juice and salt as I'm trying to go low-calorie. Obviously that's out.  why is that outBBQ Dave posted:Anybody worked with a turbochef? It is a weird oven that cooks with microwaves, hot air, and infrared. I haven't worked with one but the cooks who use it seem to have opinons ranging from "Meh" to "trendy tech garbage get it out of my kitchen, oh I have to use it? Fine I'll keep my onions warm in there after I brown them in the pan." I have to pick a product to do a short paper on for marketing class and I already did one on le Creuset... I haven't used one but I see them used to reheat things really well, if that's something you're interested in. Are you limited to writing about a product or one specific brand?
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May 10, 2020 16:55
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Bollock Monkey posted:For future reference, both dates and prunes go extremely well in (vegan) banana bread and add a nice sticky sweetness without needing chocolate or anything. Not a bad idea, this one I made could have been a little sweeter although a more savoury result isn't the worst thing in the world Squashy Nipples posted:At least you learned something. Of course! I'm glad for the excuse to try because in the future I'll have more opportunities to cook for sister's girlfriend and I like trying new things.
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May 10, 2020 17:03
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Butterfly Valley posted:Not a bad idea, this one I made could have been a little sweeter although a more savoury result isn't the worst thing in the world Subbing oil for butter will make a moister cake (quick breads are just cake), too. Well, it gives the perception of moisture, anyway.
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May 10, 2020 17:44
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BBQ Dave posted:Anybody worked with a turbochef? It is a weird oven that cooks with microwaves, hot air, and infrared. I haven't worked with one but the cooks who use it seem to have opinons ranging from "Meh" to "trendy tech garbage get it out of my kitchen, oh I have to use it? Fine I'll keep my onions warm in there after I brown them in the pan." I have to pick a product to do a short paper on for marketing class and I already did one on le Creuset... They're good at making individual pizzas or toasting a sandwich. This is more an industry thread question I'd say. Depending on what kinda turbochef we talkin about? Because the ones I know are the big fuckoff food service size ones, like you see at (ugh) Subway. That are like, $10k+
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May 10, 2020 19:50
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Casu Marzu posted:Lol you need to watch more/better cooking shows Happy to. Recommendations? We watch a Top Chef, the Bon Appetite series, bunches of cooking comparison vids from Food Network, and go back to Alton Brown quite a bit. Our current favorite is Bon Appetite on Youtube. I can definitely use the things - I plan to mince them and turn them into dumpling filling, or turn them into shrimp fra diavolo. Unfortunately dumplings or pasta or chowder are the level of "just protein" healthy I'm looking for right now. We literally live right on the ocean so I've never tried to use pre-cooked seafood before. mediaphage posted:
Tried it just now. They have kind of a grainy texture and are chewier in an unpleasant way. Missing the kind of sweetness you get with good spot prawns. If they are 100% identical to fresh-frozen I guess maybe I just found out I have weird texture issues, because they sure taste different to me 
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May 10, 2020 20:11
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bob dobbs is dead posted:you could just thaw and eat them as you planned? Tried it. Compared to fresh-frozen (yes, I know they're frozen on the boat, we usually buy prawns directly from the shrimpmongers around here), they were gummy and tasteless. They had a weird sort of grainy texture and didn't have the... I dunno... sweetness?... that I'm used to. Again, I'll use the things, but, I don't think eating precooked seafood plain is something I'll get used to.
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May 10, 2020 20:13
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Nobody's saying they're identical, but during a global pandemic and impending food shortages, it seems unwise to throw out $13/lb seafood because the texture is imperfect
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May 10, 2020 20:19
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Anne Whateley posted:Nobody's saying they're identical, but during a global pandemic and impending food shortages, it seems unwise to throw out $13/lb seafood because the texture is imperfect Sorry, that was supposed to be tongue-in-cheek  .
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May 10, 2020 20:24
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Yesterday while rearranging parts of my kitchen I realized how stupid it is to keep my salt, pepper and oil on the left hand side of the stove when I'm right handed and mostly use the burner on the front right and so I moved it all over to the ring hand side. Any other stupid obvious once you think about it tips for arranging/organizing your kitchen space?
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May 10, 2020 20:29
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spankmeister posted:Do one on Instant Pot Great idea! I was up last night struggling. Manuel Calavera posted:They're good at making individual pizzas or toasting a sandwich. This is more an industry thread question I'd say. Depending on what kinda turbochef we talkin about? Because the ones I know are the big fuckoff food service size ones, like you see at (ugh) Subway. That are like, $10k+ totally right industry thread would have been better. mediaphage posted:
Anything, it's just cooking makes a boring subjet more interesting to me. Think ill do instapot.
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May 10, 2020 21:04
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captkirk posted:Yesterday while rearranging parts of my kitchen I realized how stupid it is to keep my salt, pepper and oil on the left hand side of the stove when I'm right handed and mostly use the burner on the front right and so I moved it all over to the ring hand side. We just moved and by hurried chance unloaded the most-often-used tupperware into a drawer instead of a high cabinet and it's nice not to deal with plastic Jenga. The stuff that didn't fit must go to overflow storage somewhere soon but having the MVPs readily available seems nice. Also buy a dishwasher that doesn't require pre-washing. Our new one is  and I am now living in the future.
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May 10, 2020 22:41
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Thursday Next posted:Asked husband to purchase 2lbs of shrimp at the grocery. As we both love to cook, and watch cooking shows, and cook nearly every day, I didn't think I needed to specify things like "not pre-cooked", but, well, here we are. This may be heresy, but I really like using pre-cooked, frozen shrimp for gumbo. Everything else in the gumbo handles being re-heated or kept in the fridge better than the shrimp does, so the shrimp comes straight from the freezer into whatever quantity I'm serving at that moment. I think the shrimp I typically use for this is referred to as "salad shrimp" and is small enough I've never had an issue with needing to devein it (though that's definitely preferable for larger shrimp). As a bonus, it's one of the cheaper ways to buy shrimp because it's not nearly as popular as larger shrimp sizes. You can take that same approach for soups or other things that will be lower calorie than gumbo. Chuck it in after the heat's been cut and you'll avoid over-cooking something that's already cooked.
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May 11, 2020 01:02
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Side note: small shrimp is more economical for stews and soups. I don’t know why, but a pound of small shrimp looks like more shrimp in your soups and stews than a pound of big shrimp
Steve Yun fucked around with this message at 12:30 on May 11, 2020 |
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May 11, 2020 12:15
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