This diet around I’ve been just ordering steamed white rice from Chinese places and I swear to God it’s worth the few dollars each trip to eliminate some of the hassle of prep! Little tip some of you might benefit from, just thought to share
MESO-Rx
Anabolic Steroids
I’m done cooking rice, Chinese takeout to the rescue!
- Thread starter Demondosage
- Start date
MA11
Member
Don't know how much rice you eat but you can leave your steamed ready to eat rice the whole day in your rice cooker. Exactly how the Chinese men does in his restaurant or Brian Shaw.
Always on point. The only hassle is the rinsing once a day.
Always on point. The only hassle is the rinsing once a day.
I feel you, cooking rice gets old. Takeout is a solid move, but if you want to switch it up, try quinoa, couscous, or even mashed potatoes—they’re quicker and just as good
RaddishPork
Member
I cater a good amount of food for my meals. Thai is my favorite because it seems like the "cleanest" of the fried rices. I'll get like 4 orders of it and ask them to go really light on the oil then I just add my own extra chicken or eggs.
Lately I've been doing a lot of Mexican food. Got a taco truck near me who will do 2lbs of beef and 2lbs of chicken fajitas for like $50. Make my own Mexican rice and then I have bowls for days.
Lately I've been doing a lot of Mexican food. Got a taco truck near me who will do 2lbs of beef and 2lbs of chicken fajitas for like $50. Make my own Mexican rice and then I have bowls for days.
Best investment I've made. Got one of these Zojirushi ones. I usually make enough to last 2 days.
I personally find the rice from chinese restaurants to be really low quality in terms of flavor and texture.
I think it's totally worth it to buy a Japanese or Korean made rice cooker with a built in warm function and then to use a medium grain (such as calrose) to short grain rice like the Koreans and Japanese do.
The warm function means you can cook it in the morning and pack it for lunch, and eat it for breakfast and dinner later when you get home where it's still at the perfect temperature for eating.
I think it's totally worth it to buy a Japanese or Korean made rice cooker with a built in warm function and then to use a medium grain (such as calrose) to short grain rice like the Koreans and Japanese do.
The warm function means you can cook it in the morning and pack it for lunch, and eat it for breakfast and dinner later when you get home where it's still at the perfect temperature for eating.
Lostpassword
New Member
i thought I had a appetite problem. Realized I just can’t stomach my own cooking. I gotta figure how to make things more palletable. I’ve been eating anywhere but at home.
