Quote:
Originally Posted by Mephistopheles Janx
Two is all we've got here as well. I get it though... it takes preparation and figuring out meals ahead of time. Part of my role in this homestead is figuring that shit out and putting out a varied menu. Like, 1lb of ground beef will last us 2 to 3 meals but its all gotta get used within a week of purchase/thaw.
Today I butchered a chicken and will get 3 meals out of it. That means, though, that I am eating chicken 3 times this week. Gonna try a butter chicken curry on Friday. I'm betting I have leftovers then though it being a new dish to me and all.
I try to make dishes that are stove-top reheating friendly though to get past the microwave. TBH, what inspired this change was that I hated the consistency of a lot of the food that came out of the microwave.
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I get not cooking in a microwave. My mom used to cook hamburgers with one, she'd pull out the plate and it's sitting in a pool of grease with some kind of slime all over it and not brown at all. Completely disgusting.
But I've never noticed too much difference when reheating something.