Thread: Baby food?
11/10/2005 9:23am, #11
The only fat Orientals are sumo wrestlers. The rest of them are as thin as rails because the only foods they eat are rice and noodles.
11/10/2005 10:04am, #12
What's stopping you from preparing a week's worth of food on a Sunday and putting it into convenient containers.
On Monday, I cooked a 20oz london broil that's lasted for 4 days. I also cooked enough whole wheat pasta to go with it, and I've got 2lbs of chicken thighs marinating in sesame oil to broil tonight for myself and my gf over this weekend. The only things I prepare on a daily basis are giant fruit smoothies and/or veggies because I prep them from frozen.
It's called batch cooking.
Is this feasible for you?
11/12/2005 5:40am, #13
- Join Date
- Sep 2005
man i just pictured like a little tiny steak
11/12/2005 6:26am, #14
Originally Posted by samurai_steve
- Join Date
- Sep 2005
- South Shore, LI
11/12/2005 2:04pm, #15Originally Posted by Wataru AkiyamaJaguar's MMA record
pre Kung Fu and BJJ: 0-0-0
post Kung Fu and BJJ: 0-0-0 (BOO YAA!!)
We're number one! All others are number two or lower.
- The Sphinx (Mystery Men)
11/12/2005 2:48pm, #16
My mom leaves left overs uncovered on the stove over night. I keep telling her "PUT THE DAMN FOOD IN THE FUCKING FRIDGE!! I DO NOT LIKE FOOD POISONING AND I AM PRONE TO IT!!!"* On the rare occasion where she does put it in the fridge, it's fine.
*I had H. Pylori for years and it ravaged my stomach and I get food poisoning and things like that pretty easily.
11/12/2005 3:37pm, #17Originally Posted by Jaguar Wong
11/12/2005 4:19pm, #18Originally Posted by Wataru Akiyama
Importance of Refrigeration
Refrigeration slows bacterial growth. Bacteria exist everywhere in nature. They are in the soil, air, water, and the foods we eat. When they have nutrients (food), moisture, and favorable temperatures, they grow rapidly, increasing in numbers to the point where some types of bacteria can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 and 140°F, some doubling in number in as little as 20 minutes. A refrigerator set at 40°F or below will protect most foods.