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Depends on what it is. Seafood doesn't last as long as a meatloaf will, but I went with more than 3-4 days as kind of an average.
I’m a great cook and even better money manager. Part of that is knowing how to portion your food when you cook it. I also like to cook fresh meals so I’d rather cook two nights rather than one and reheat.
Sounds like you're saying you never HAVE leftovers, not that you don't EAT leftovers.
I agree - jsut wasnt sure if they worse or better than leftover week peoplePeople can do whatever they want.It’s not for me.
Well we have two adults and a toddler who just wants to eat fruit so admittedly it’s easier for us. But we’ve been together for a while - it’s pretty easy to look at a package of meat now and know how much we will need for dinner.E-Z Glider said:
because you cooked a big batch of it.
Ooooh I freeze soups. Big gallon bags, right into the deep freezer. I will eat that for a few days after though.
There are certain foods I won't at my office desk and I workout over lunch. My wife cooks dinner most nights, so if we have a weekend like this past one in which I need a mobile lunch (if I won't eat it at my desk I obviously won't eat it mobile either) it can just sit there. We have kids baseball the next two nights, so she won't cook and I'll finally eat the ribs I bypassed the same time last week for salmon and brisket.
psychobillies said:
exactly my thought process and where my vote went.
:X Pizza is one of the rare foods that I won't go past 2-3 days. Not because I'm afraid to get sick, but because I know it's not going to taste good.
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That's because you're not being poisoned by the food, but by bacteria that was artificially introduced to the food -- either by the restaurant, or by its suppliers.
No one does this.belljr said:
[Tangent: I do fried rice at home all the time. Do you use a little sesame oil to flavor it (not to coat the pan) to get that restaurant flavor?]
Pizza crust is generally what sinks long-term storage -- if there were a good way to reconstitute the crust on or after that second day in the fridge, it would work.
Acid content helps a lot -- marinara has a fairly long shelf life in the fridge. A week for sure is no problem.
A little goes a long way. A teaspoon or maybe 1.5 tsp of sesame oil -- thoroughly mixed in, of course -- is plenty for ~2 cups of white rice (ignoring whatever you mix in).
