Making a big goddam pile of food so you don't have to cook for a week, Crummy or Delicious

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I just made stir fry. This is an entire bucket of food. I will probably be eating it like a horse every day until tuesday. It has 5 peppers, a couple carrots, and 2 big blocks of tofu since that is what was lying around. The tofu got totally soaked in soy & szechuan sauce for about 3 days. Fried it all up in sesame oil in a giant wok. then I made fried rice with 2 fried eggs in it, and stuck the other crap on top. Damn Good.

What is your favorite bucket style food? pasta is also good for this.

― seedy poops in the woods (Queen Electric Butt Prober BZZ), Friday, 29 October 2004 04:07 (twenty-one years ago)

Casseroles! Huge vats of nice chunks of steak, cooked slowly in red wine and stock with whole baby onions and carrots for ages and ages... make a bigass batch of this and it keeps for ages, and tastes even better a few days old. Mmm...

― Trayce (trayce), Friday, 29 October 2004 04:11 (twenty-one years ago)

its sligthly dud if you forget to put the food in the fridge and it starts to smell after a few days. ruined me many a curry durign the summer.

― :|, Friday, 29 October 2004 04:16 (twenty-one years ago)

I do chicken and biscuits. I buy two or three pounds of cheap chicken - thighs, usually, and soak them in soy sauce, rice vinegar, and olive oil for 12 hours. Then I toss 'em in a huge saucepan and with a few diced vidalia onions and a bunch of mushrooms, fresh corn, and lots of veggie stock and let the whole mess stew together, adding a bit of flour near the ned. I make biscuits too, ladel the whole mess into little tupperware containers and drop teh biscuits on top. I have 6 days dinner / lunch ready to go whenever I want.

― Remy (x Jeremy), Friday, 29 October 2004 04:16 (twenty-one years ago)

Veggie chili, freeze it by the bag, keeps for a while. Just toss it in the pot and add some veggie broth.

― Jeff-PTTL (Jeff), Friday, 29 October 2004 04:17 (twenty-one years ago)

adding a bit of flour near the ned

So long as you don't then batterdip then fry me.

― Ned Raggett (Ned), Friday, 29 October 2004 04:17 (twenty-one years ago)

rowr! only on special occasions.

― Remy (x Jeremy), Friday, 29 October 2004 04:40 (twenty-one years ago)

On the first day of Nedmas
Jeremy gave to me...

― Ned Raggett (Ned), Friday, 29 October 2004 04:54 (twenty-one years ago)

minestrone soup
lasagne
vege casseroles

god bless my freezer or i probably wouldn't eat most nights

― gem (trisk), Friday, 29 October 2004 04:55 (twenty-one years ago)

Ooh, soups are PERFECT for these "large size portions" cook-fests. I especially love making chicken soup, which I can serve up with rice or noodles. And stews are also a great idea here, mostly because stew always seems to taste better when it's a leftover being warmed up.

― Accept No Substitutes (Dee the Lurker), Friday, 29 October 2004 04:58 (twenty-one years ago)

Ah yes! Lentil soup. Mmmm.

― Trayce (trayce), Friday, 29 October 2004 05:01 (twenty-one years ago)

The problem is that they never last the week. I end up on the sofa with a huge bowl of whatever great idea it was and munch my way through. Never lasts more than two days, despite the good intentions.

― Paul Kelly (kelly), Friday, 29 October 2004 07:30 (twenty-one years ago)

I do this with proper bolognaise (sp?) sauce - it takes about 6hrs to do properly, but I make 5 pints of the stuff and bung it in freezer bags. Top quality italian food whenever I fancy!

See also Shepherds Pie - I make about 8 portions in my HUGE dish, and then eat it over a week period. As has been mentioned on the Shepherds pie vs Lasagne thread, it tasts nicer after a day or two, oddly.

― Johnney B (Johnney B), Friday, 29 October 2004 07:34 (twenty-one years ago)

This happens to me too. My chicken soup never lasts for more than two meals because I forget what constitues a "regular serving" as soon as I smell it cooking.

― edward o (edwardo), Friday, 29 October 2004 07:34 (twenty-one years ago)

i think the secret is that you have to put it straight in the freezer in little take away containers. the requirement for defrosting then reheating will discourage you from gorging it all too quickly.

― gem (trisk), Friday, 29 October 2004 07:36 (twenty-one years ago)

No gorging = no fun!

― edward o (edwardo), Friday, 29 October 2004 07:38 (twenty-one years ago)

yes BUT food in the freezer that can be nuked with no other cooking required = fun

― gem (trisk), Friday, 29 October 2004 07:39 (twenty-one years ago)

Just checking... but, you're cooking the rice fresh each time, right? We don't want you dying of rice poisoning.

Can't say I agree with the idea of a stir-fry that hasn't been made fresh in the last hour, but if it suits you...

― Chewshabadoo (Chewshabadoo), Friday, 29 October 2004 07:45 (twenty-one years ago)

i thought this would be a KFC thread

― g-kit (g-kit), Friday, 29 October 2004 08:05 (twenty-one years ago)

Oh god, I am so looking forward to having the freezer space available so I can cook ENORMOLASAGNE and feast off it intermittently. Freezing, thawing and reheating works even better for the flavour than just reheating. Rowr.

Also curry and stew are U&K in this category. My mum's deliciously gloopy chicken&mushroom casserole was always better the second time around.

― Liz :x (Liz :x), Friday, 29 October 2004 09:10 (twenty-one years ago)

rice poisoning?????

― sgs (sgs), Friday, 29 October 2004 09:20 (twenty-one years ago)

Nasty bacteria breed in cooked rice. Apparently.

― Liz :x (Liz :x), Friday, 29 October 2004 09:21 (twenty-one years ago)

I always tend to cook more bolognaise sauce, lasagne, chilli (not rice) & veggie thai curry so that I can freeze some. I must admit, I can't make a load of the same food to out in the fridge to much through all week, as I get really bored with it & don't want the same meal every night.

― PinXorchiXoR (Pinkpanther), Friday, 29 October 2004 09:27 (twenty-one years ago)

Rice info:

http://www.rbkc.gov.uk/EnvironmentalServices/FoodHygieneandStandards/business13.asp

But don't let it put you off making fried rice, which is num.

― Chewshabadoo (Chewshabadoo), Friday, 29 October 2004 10:47 (twenty-one years ago)

These toxins they cause illness.

Incredible bending of the English language on this page.

― Chewshabadoo (Chewshabadoo), Friday, 29 October 2004 10:48 (twenty-one years ago)

omg my favourite thing ever!!

HI DERE
http://img.photobucket.com/albums/v323/kenjuggle/DCP_3343.jpg

HELLO DERE!
ihttp://img.photobucket.com/albums/v323/kenjuggle/curry.jpg

and for SGS...
would you get ill if you eat....

and for g-kit
http://img.photobucket.com/albums/v323/kenjuggle/DCP_3327.jpg

― ken c (ken c), Friday, 29 October 2004 11:03 (twenty-one years ago)

I made a massive vegetable korma last night, and kept the left over in the saucepan so I could have it for lunch today and dinner tonight, and there might even be more for tommorrow too. I am generally fine with eating the same dinner for days if it's something I like.

― Cathy (Cathy), Friday, 29 October 2004 11:23 (twenty-one years ago)

who knew that rice was such a loaded weapon. i make it several times a week, and it often sits around, and so far nothing has happened. am i just playing russian roulette?

― lauren (laurenp), Friday, 29 October 2004 11:35 (twenty-one years ago)

i've done that for so many times this year and i'm still alive!

― ken c (ken c), Friday, 29 October 2004 11:37 (twenty-one years ago)

Ken-C Fried Chicken!

― Chewshabadoo (Chewshabadoo), Friday, 29 October 2004 11:40 (twenty-one years ago)

hahahah KCFC!

― ken c (ken c), Friday, 29 October 2004 11:41 (twenty-one years ago)

http://www.allinlondon.co.uk/directory/1165/19766.php

― Chewshabadoo (Chewshabadoo), Friday, 29 October 2004 11:41 (twenty-one years ago)

omg i'm so going there!!!!

― ken c (ken c), Friday, 29 October 2004 11:42 (twenty-one years ago)

i sometimes leave leftover rice in the pot overnight and then turn it into porridge in the morning, even. perhaps i've developed an immunity to the toxins at this point.

― lauren (laurenp), Friday, 29 October 2004 11:43 (twenty-one years ago)

i sometimes leave leftover rice in the pot overnight and then turn it into porridge in the morning, even. perhaps i've developed an immunity to the toxins at this point.

yeah i think i must have too - as long as it didn't turn ITSELF into porridge it's all ok!

― ken c (ken c), Friday, 29 October 2004 11:46 (twenty-one years ago)

I generally refrigerate leftover rice, even if it's going to be boiled for hours to make congee the next day. I have the bacteriafear, oh my guts.

― Liz :x (Liz :x), Friday, 29 October 2004 11:58 (twenty-one years ago)

But is says on that website that you shouldn't eat cold rice after it has been cooked, is that right?

― PinXorchiXoR (Pinkpanther), Friday, 29 October 2004 12:06 (twenty-one years ago)

BURRITO NIGHTS, even with a few guests, always end up yielding a plethora of small tupperwares full of a variety of goodies - guac, pico de gallo, black beans & rice, chicken chunks, etc., off of which one could conceivably get almost an entire week's worth of meals, if one could overcome the urge to eat it all in one sitting, of course.

― nickalicious (nickalicious), Friday, 29 October 2004 12:08 (twenty-one years ago)

meatballs and gravy

― Velveteen Bingo (Chris V), Friday, 29 October 2004 12:09 (twenty-one years ago)

that website is confusing. it says..

Do not reheat cooked rice
Do not use left overs

yet, it gives you instructions to storing the rice??

Cool cooked rice quickly before putting in a fridge
Cool rice under cold running water and let drain properly
Keep cold cooked rice below 5 degrees centigrade

hein?

― ken c (ken c), Friday, 29 October 2004 12:12 (twenty-one years ago)

is that just for keeping in a fridge so it's pretty to look at?

― ken c (ken c), Friday, 29 October 2004 12:12 (twenty-one years ago)

I think they mean that you can eat it cold, but warming it up encourages the bacteria to KILL YOUR ASS.

― Liz :x (Liz :x), Friday, 29 October 2004 12:13 (twenty-one years ago)

The rest of you will be fine, though.

― Orbit (Orbit), Friday, 29 October 2004 13:36 (twenty-one years ago)

Also, one of the greatest decisions my family has made in the past few years as regards the holiday season was the switch from a more traditional table-based everyone-sit-down-and-then-plate-food-up format to a okay-everybody-there-is-a-shit-ton-of-food-sitting-out-eat-when-and-where-you-feel-like-it approach.

― nickalicious (nickalicious), Friday, 29 October 2004 13:45 (twenty-one years ago)

i'll pass on the chiXor, but thanks.

― g-kit (g-kit), Friday, 29 October 2004 13:54 (twenty-one years ago)

Jambalaya! Rice, tons of tomatoes, shrimp, ground beef and/or chicken, onions, peppers, lots of hot sauce, etc. It's my favorite eat-for-three days food.

― Jordan (Jordan), Friday, 29 October 2004 14:00 (twenty-one years ago)

is that just for keeping in a fridge so it's pretty to look at?

If you're making fried rice, after boiling, it is best to cool the rice before frying it (and also to remove some moisture). A fridge is the most hygenic way of doing this.

― Chewshabadoo (Chewshabadoo), Friday, 29 October 2004 14:04 (twenty-one years ago)

haha my mum taught me this. yeah. you're supposed to use "cold rice" for fried rice.

― ken c (ken c), Friday, 29 October 2004 14:08 (twenty-one years ago)

I think a good dose of bacteria now and again does no harm at all, but on the advice of an Environmental Health Inspector friend, raw chicken and rice are the two things I'm really careful with.

― Madchen (Madchen), Friday, 29 October 2004 14:11 (twenty-one years ago)

But to answer the question, I haven't done this much lately but am likely to start making giant veggie stews with lots of pearl barley in the next couple of weeks. It doesn't matter if I gorge on them because they're very low cal while also being num num.

― Madchen (Madchen), Friday, 29 October 2004 14:13 (twenty-one years ago)

chilli is good frozen

― lukey (Lukey G), Friday, 29 October 2004 14:40 (twenty-one years ago)

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