1. A good, sharp chef's knife. Nothing fancy, I use a Dexter that I got for like $20 and have it resharpened. You can get a lot nicer, but you don't have to. The first kitchen I ever worked at (20 years ago) used knives almost exactly like this.
   
   
2. A good meat thermometer. I use this one which works similarly to a ThermaPen but without the ridiculous ~$90 cost.
   
   
3. A good cast iron skillet can be pretty versatile. Cast iron holds heat very well, which means that it's great for stuff like searing steaks.
   
   
4. Some cheap, non-stick frying pans. I recommend getting cheap ones because once the coating starts coming off (and it always does at some point, it seems) you're going to throw them away and get new ones. You can spend $300+ like I did once and get high-end stuff like All-Clad or whatever, but even if you're super careful and use only wood and silicone utensils to cook on it, it'll still start peeling its coating, and then All-Clad will say you used metal silverware on it and your warranty is invalid, blah blah blah, and that's more hassle than you need. Just get cheap ones.
   
   
5. Now THIS is where you can spend some legit money. A tri-ply, high quality frying pan without a non-stick coating. These are great for making pan sauces while you cook, etc. I made a chicken, garlic, and olive oil with a red wine vinegar based pan sauce with this pan (well, and some baking dishes) that was incredible. All-Clad is the industry standard but the Tramontina stuff is 1/2 the price or less and built to near the same level of quality.
   
   
6. A nice, enameled Dutch Oven, whether it be from Le Creuset or Tramontina, these are the best for stews, soups, chili...etc. Hold heat forever, well built, and easy to clean.
   
   
7. A good fish spatula, which I almost never use to cook fish. It's actually just the best shape for omelets, eggs, whatever. Flipping anything in a pan with a utensil like this is awesome.
   
   
8. A thick ceramic baking dish for making things like lasagna or casseroles or even just roasting meats/veggies.
   
   
9. Believe it or not, cookie sheets covered with heavy duty aluminum foil are how I do a lot of my oven roasting of small things, like diced veggies or potatoes. They work perfectly and being so large they're able to be spread out so they get roasted on all edges for a little extra flavor. Brussel sprouts & diced bacon in a cast iron skillet to start and then dump them onto this and blast them in the oven at 425 for 15-20 minutes and you'll have a great side dish.
   
   
10. No matter how careful you are, you're going to get something caked on or get a dish so dirty you think it's uncleanable. For that, I recommend Barkeeper's Friend which is an awesome powdered cleaner. Add a little water, use a paper towel and this stuff to make a paste, leave it in the pan for a few minutes, then rinse. I have yet to see this fail. Awesome stuff. Saved some pans.
    
    
    There are lots of other things I use daily:
    
    

• Good kitchen towels
  
• Heavy Duty Aluminum foil
  
• A good dish scrubber for cleanup
  
  etc.
  
  But the point I guess I'm making is that you can get lots of good, cheap stuff to start with.
  

I feel like I can help! I've been cooking my own food since college and I've been working on the subtle art of leftovers and eating leftovers at work.

First and foremost, proper storage is paramount. I work in Chicago, so I carry my life in my work bag (Timbuk2 Classic Messenger, size medium) 5 days a week and I've settled on the best collection of "stuff" to carry each day. I found Ziploc Twist n Loc containers to be my absolute favorite for carrying food to work. It's easy to measure food in there for counting calories (half full = 1 cup) and the twisting cap makes them mostly spill proof. My typical lunch is 1 filled container with something warm and a 2nd food item (bag of chips, 2nd container of food, etc).

Second, I recommend bringing at least one warm/hot meal with you every day. Cold meals leave me unfulfilled and I tend to be super hungry afterward.

Finally, grains and beans go a long way to helping you stay fulfilled. Rice and Beans has been an historical staple of the cuisine of cultured throughout the world because it's generally tasty, easy to cook, easy to store, easy to make a lot and very filling.

Now, I'm not going to tell you that you HAVE to cook from scratch. If you cook, you will make foods that are more nutritious and healthy and if you know what you're doing, you can make them significantly better than anything store bought, but cooking from scratch is not a real requirement. You can easily heat up canned foods and still find something tasty. That being said, knowing which canned goods to combine is where the real secret lies.

My first recommendation is to start getting used to cooking "filler" foods. I'm not sure what else to call that. To me, filler is the less flavorful foods that help round out a meal in terms of nutrition as well as texture. This can be noodles, rice, other grains (e.g. quinoa) and to a certain extend, beans/legumes (e.g. Lentils). This helps you get extra mileage out of your more flavorful dishes. I recommend getting used to cooking rice. Thankfully, white rice is easy to cook.

The bare bones, basic cooking instructions are: measure out your rice, then fill a pot of water with twice as much water as rice (1 cup of rice = 2 cups of water, 2 cups of rice = 4 cups of water, etc). Bring the water to a boil, dump in the rice, bring it back up to a boil while stirring. Once it gets to a boil, turn the heat down to low (2/10 or 3/10), place a lid on the pot, simmer for 15 minutes. If steam is escaping from the pot, turn the heat down a little more). After 15 minutes, kill the heat, let sit for another 15 minutes and it's done. You can switch it up pretty easily too. Swap water out for broth, or throw in a bouillon cube for extra flavor. Pour in some tomato sauce or tomato paste for a different flavor. Use Brown rice and cook for 5-10 minutes longer than the above directions for more nutritious rice. You can swap rice out for quinoa too if you want a grain with a ton of nutrients.

Now that you have some rice made, the next step is to find something to mix it with or eat alongside. If you're just starting to get comfortable with the idea of making your own meals, you can always try a can of food like chili, soup or stew. Depending on the brand, it can be terribly unhealthy or decent for you. Ultimately, you can use rice with ANY canned soup or stew and achieve a similar result. Maybe cook a can of chicken noodle soup, then add some cooked rice to the pot where you're cooking the soup. The rice absorbs a bunch of the broth and assumes the flavor. It helps bulk it up so that you feel more full and it will help make it last longer. I recommend trying this with a variety of soups and stews to find out what you like the most. Something with a super strong flavor, like Dinty Moore Stews or canned chilis benefit from a little rice to help tone down the flavor. You can also cook a couple cans of cream of mushroom soup with water or milk and mix that with rice.

Now, if you do like cooking on your own, I recommend looking into how to use canned foods. Canned goods allows you to purchase a wide variety of foods and flavors without the necessity to use them all up quickly. Canned tomatoes and beans are by far my favorites as fresh tomatoes and dried beans both take a long time to cook.

If you're really trying to make a bunch of food last a while, I recommend looking into slow-cooker recipes. You don't need a slow cooker, per se (you can leave a pot on low heat for long periods of time for a similar effect), but it certainly removes some of fuss from cooking. Slow cookers really shine when it comes to stews and tenderizing otherwise tough cuts of meat. I don't tend to worry about that as I'm vegetarian.

My other recommendation is to learn how to cook vegetables apart from a taste, such as sauteeing, roasting and slow baking. Then, you can cook the sauce separate and combine the two later on.

As an aside, my lunch today is:
Lentils, cooked with diced tomatoes and various mexican spices
Potatoes and Carrots, with a vegetable gravy, served on basmati rice

Both were made last night and I have enough left overs for dinner tonight and more lunch tomorrow.

I guess I'll make a statement about our revenue plans vs our community activity.

1/ We didn't make the frontpage changes for any revenue-related or mainstreaming reason. We made them because (as has actually been discussed in this very subreddit quite often) the default subreddits all evolve in different ways and the community itself begins to find one or more of those subreddits more or less valuable/desirable. (I think you all know what I'm talking about; this will be the only paragraph where I talk a bit sideways, because I don't want to shit on people) Similarly, other emerging subreddits begin to show a lot of promise so in the interests of adding more fresh material, we've added them to the defaults.

1a/ There is a minor point that sometimes taking a subreddit out of the defaults and removing the pressures of the limelight can allow it to incubate and improve, but that wasn't a reason in our decisions; it's just something that occurred to me today.

2/ Our revenue plans encompass the following areas:

• We run ads. Even though we are really strict about ad quality (no flash, spammy, etc), we don't have a problem finding advertisers, and we don't get any complaints from them about our defaults and it doesn't seem to affect their decisions. It just... isn't an issue. /u/hueypriest says that sometimes they are concerned about /r/wtf, but you'll notice that (1) we left that in the defaults and (2) it still doesn't seem to make much of a difference in their decisions to advertise with us.
  
  
• We sell you reddit gold. Our plan with that is to add features and benefits so that over time your subscription becomes more valuable - at this point, if you are/were intending to buy anything from one of the partners, a month's subscription to reddit gold will actually pay for itself immediately via the discount. Incidentally I should note again that the gold partners who provide those benefits don't pay us. The business "model" there is roughly: (1) partner gives users free/discounted stuff. (2) Users benefit, buy gold. (3) Sometimes users have a problem or question, so they post in /r/goldbenefits. The partners (who are specially selected for, among other things, attentiveness to quality customer service) answer questions or resolve your problem in the subreddit, where it can be seen in public and therefore is good for them. (4) Partner's reputation for good service increases, redditors discover another quality company/product that is actually good.
  
  It is marketing, but it's not what you expect: we think that quality customer service is one of those "difficult to see, but ultimately most valuable" aspects of a company, and companies who do this don't get enough recognition. Thus, this model helps make it clear when a company provides good customer service. The marketing value to them is not that they are a reddit gold partner, but that they are seen explicitly taking good care of redditors. (as it happens, if they don't, we will drop them) Again, they don't pay us for inclusion in that program - they have to be invited, and on the basis of us thinking they have something valuable to offer [at least some subset of] redditors.
  
  
• redditgifts Marketplace is actually turning out to be promising. It's still nascent, but gift exchanges are quite popular and (again in reddit fashion) we heavily curate the merchants who are allowed in the marketplace. We'll see how it develops.
  
  In none of these cases do we need (or want) to modify or editorialize the logged-out front page. We do modify and editorialize the front page by selecting the defaults, but we do it entirely for community-oriented reasons. We will probably continue to do so.
  
  The truth (bland and unconspiracy that it is) is that we think if we do things for the community for community- and user- focused reasons, users will continue to be happy with us. Advertisers go where users go, and because subreddits already separate themselves from each other and advertisers can target by subreddit, there's very little fear of an ad appearing next to "objectionable" content that they didn't select. The user/community focus of reddit gold benefits and a marketplace is also pretty self-evident: if we make users happy with reddit, they will pay for reddit. There is just so much weird talk these days about financial engineering and weird business models by investment banker types that it pervades and distorts even normal peoples' expectations of how a business might be run - at reddit we are just trying to run a business in the old fashioned way: we make a thing, we try to make it as good we can for YOU, and you pay us money for it. My background is that of an engineer - I like to keep things simple.
  
  A note about short-term vs long-term money. It turns out that you have to plan for BOTH the short-term and the long-term. If you don't eat in the short-term, you die and never make it to the long-term. If you do everything short-term, you have no long-term future. So we need to make enough money this year to pay the bills and fund next year's growth, and we also need to put into place the cornerstones of future growth at the same time. It's a balancing act.
  
  Finally, if you would like to buy some tinfoil (actually aluminum), please use this Amazon affiliate link: http://www.amazon.com/gp/product/B001R2NM5U/ref=as_li_ss_til?tag=reddit-dh-20
  
  

Ok, this is probably going to get a little long but I'm going to take care of you here so strap in. I make sandwiches like this and take them to work. People at work are always telling me how awesome my sandwiches look, asking where I got it, and expressing disbelief that they are vegetarian while saying "you made that?". So, first I'm going to tell you how to make it and then I'm going to tell you how to wrap it because this shit doesn't fit in your average ziploc.

The bread in the picture is what my grocery store calls "Brick Oven Pane Tuscan" but get what you think looks awesome. Bread is the foundation of any amazing sandwich so don't be stingy. Then, from top to bottom, it's whole grain mustard, swiss cheese, veggie salami, veggie turkey, tomato, baby spinach, and mayonnaise. Now, the picture that I linked you to was from a while ago. I've made some changes to my standard sandwich. I now oven roast grape tomatoes and add those to it along with some black olive slices. I've also swapped out the baby spinach for some field greens with herbs. Also, a coworker started collecting condiment packets at his desk in a bowl to trick people (people assume it's candy at first) and it's sort of become a thing so I don't put the mayo and mustard on my sandwiches anymore. I just use his packets at work. This reduces any potential for sogginess.

Ok, now for how to package it. First, get some freezer paper which is like parchment paper but one side is plastic. Some people call it butcher paper. Wrap it like it's a big piece of meat except you only need to do it once. Once it's all wrapped up you can drop it in a gallon size ziploc freezer bag. This is just in case the tomatoes are too juicy and the freezer paper can't hold it in. I reuse mine for weeks so they last forever.

And there you go. Once you are done you'll have an amazing sandwich that people will think is professionally made and will nourish you through your afternoon and into the evening. Be sure to make this sandwich your own. Put what you want into it. Use this as a guideline. Check out my food tumblr for other sandwich ideas. Ask questions if you want.

Cheers!

Anything super perishable and that can be frozen, can be stored with dry ice. If you use a smaller cooler, and rarely open it, it will keep a good long time, frozen solid. We had frozen bacon in a cooler last year that stayed frozen until at least thursday with dry ice. No real special handling other than not opening that cooler.

Most things can just be stored in a cooler with ice. Maintain the ice, keep it stocked up, and you'll be fine. Do not let food items get wet, keep them in zip lock bags. Keeping your ice in large zip locks is a good idea too, as it can be used as potable water when it melts. Ice melt in a cooler is nasty stuff.

I don't see why you couldn't wash and dry quinoa. I have no experience there, but a good washing and some time in an oven should get it bone dry. Bag it and keep it cool.

Veggies will be fine. Try to wash them before hand, put into ziplocks and keep cool. Onions and tomatoes wouldn't need to be kept on ice, just kept out of the sun and kept cool. Put on ice if really needed. Cucumbers should be fine for the week in a cooler. Lettuce will be fine as well. Store unlike veggies in separate containers, as they ripen at different rates.

Really you should be fine, if you have good cooler management. Keep them off the ground and in the shade. You can wrap them in reflectix as well, this will add a bit of insulation to them. Make sure they close well, don't leave open or cracked. Keep frequently opened coolers (drinks, stuff like that) separate from storage coolers.

When I was in Paris a few years ago, I remember that food and drinks could get pretty expensive. Sit-down restaurants cost at least $20 per dish and drinks were another $10. You can usually get pretty cheap meals from grab-and-go places, though. I'm sure this is the same for the other cities.

I recommend buying a travel book, like "Let's Go." I like this travel guide because it caters to younger people traveling on a budget. For every city, it lists cheap options for hostels, restaurants, and clubs/bars.

Make sure you're aware of the tipping policies for restaurants, and also know what is included with your meal. For example, I think tip is included in France and the tap water is free. The opposite is true in Germany, though.

I recommend getting a traveling backpack for your trip, instead of a suitcase. Backpacks are easier to transport, especially if you'll be getting on and off trains. REI has several good options. For me, a 40L pack was sufficient for a 2-week trip.

Since you'll be traveling for a couple weeks, I recommend getting some large Ziploc bags for your clothes. You can squeeze the air out of these bags and significantly compress the volume of your clothes. I used these for the first time this past summer, and they were great. They enabled me to bring a lot more clothes :)

http://www.amazon.com/gp/product/B003U6A3C6

My overall recommendation would be to try and not worry too much about money while you're in Europe. You're young and you'll work the rest of your life to make money :)

I really need to write up a blog post about this, but I have a super easy way to store hops vacuum sealed. This short of it is:

1. This guy for the little hand vacuum pump.
   
   
2. The FoodSaver regular mouth jar sealer attachment.
   
   
3. A set of quart mason jars.
   
   Put the hops in the jar, attach the lid and jar sealer, hold the hand pump over the sealer hole, and pump for about 15 seconds. The jar should now have an air-tight seal, just toss it in the freezer and enjoy fresh hops year 'round. 1 quart holds ~0.5 lbs of pellet hops.
   
   The benefit of this method is that you don't have to shell out ~$100+ for a FoodSaver + attachments. If you already have mason jars you'll only need the hand pump and attachment, which will run you ~$15.

Where do I start... This thing is DELICIOUS.
(Lots of links to thank the ketoers who've inspired!)

I made keto bagels last week, using /u/shenorth 's post. They were good, but after 6 days of eating dense bread, I wanted something lighter. I've made crust cheese circles in the past, and decided to try again. I had leftover dough after making 8 circles and decided to roll out the leftover dough, dump a bit of cheese and leftover taco meat (from the night before), then fold the corners in.


This is the recipe I followed, but made a few changes.

• Added 1 tsp of xantham gum (don't know if this helps. I've made it successfully before without it. YMMV)
  
• Added italian seasoning
  
  
  So. Let's start.
  
  
• Oven temp to 400.
  
• Prep a large flat board (cutting board) to help move your finished product in and out of the oven.
  
• 2 sheets of parchment paper (that fits your board)
  
• Large Bowl
  
• Spatula
  
• Rolling pin (or empty wine bottle)
  
• 1 1/2 cup Shredded Mozz
  
• 2 tbsp cream cheese
  
• 3/4 cup Almond Flour
  
• 1 Egg
  
• Italian Seasoning
  
• Garlic Salt
  
• Canned parm powder
  
• Empanada keto filling of your dreams.
  
  
  
  Microwave in a large bowl til melted:
  
  
• 1.5 cups of mozz
  
• 2 tbsp cream cheese
  
  Once it's gooey and well mixed when you stir with a spatula (should be same color throughout):
  
  
• Add 3/4 cup of almond flour. (I bought the wrong kind of almond flour. It works best with blanched.)
  
• Add 1 egg
  
• Sprinkle italian seasoning
  
• Add 1 tsp of xantham gum if you have it.
  
• Knead well in bowl!
  
  Divide your dough into 6 parts. (Use your spatula to rough cut while the dough is flattened in your bowl)
  
  Sprinkle canned parm on 1 side of the parchment paper (it'll be folded like a greeting card, not a "reserved" sign)
  
  Place 1/6 of your dough on the canned parm, then sprinkle a bit more parm on top. Fold the parchment paper over it and roll it out into an oval shape. Place your filling on 1 side of the oval (Again, it will be folded like a greeting card.) Put in less filling than you think... Leave at least a 1/2 inch empty radius around your filling.
  
  Use the parchment paper to fold the empty half of the oval over your filling. Press the dough edges together lightly, then use a curry puff fold method to fold the edges over. Essentially, you fold over 1 corner into itself, flatten it down with your thumb, then fold over the flat bit on top of the previous fold, and keep going!
  
  -----------------
  If you're making circles, use this recipe:
  
  Sprinkle some canned parm on your parchment paper and dump the dough on it.
  
  Sprinkle a tiny bit of parm on the top of the dough ball as well, then cover with 2nd sheet of parchment paper.
  
  Use your rolling pin or liquor bottle of choice to rooooollll out.
  
  Grab a circular tupperware (the chinese take out kind works), and start punching out your circles. Re-roll out the dough. (If you find that your dough doesn't stick much to the parchment paper, you might not have to add more parm.)
  
  Use a fork and poke holes in them so they won't bubble up.
  
  -------------------------
  
  Okay! So you've made your pasty/empanada/meat pie and/or circles.
  
  Pop them into the oven for 5 minutes, then turn them over for an additional 2. If it smells like burning, take it out immediately...
  
  
  ------------------
  
  Good luck!
  
  P.s. If you're looking for a fried version, /u/looocha posted this recipe a year ago. Check it out!

Okay, I'm going to try and keep it manageable.

If you live in an apartment, you need to tell the super if only because you risk them going into other places and reinfesting.

There are kits you can buy, though just be sure anything you buy also has a sprayer of some kind if it's mixed

If a kit doesn't have encasements you should order those on amazon.

That said, here are some steps:

Wash and machine dry everything you own, and put them in these or these. Don't be stingy on this, buy 2-3 of them. Make outfits for work and home and organize them bag by bag. Lets call this 25 dollars.

Do this with your linens, pillow cases, and pillows. If your bedsheets are not light colored and plain, then buy some light colored plain ones. White is good, a little off white is best as nymphs can appear white if they haven't eaten, eggs too. Wash your linens every 4 days or so.

Buy mattress encasements for your bed AND your box spring. Measure both to make sure you don't buy one that's too big, the snugger the fit the better. Do not go too cheap on this, look at the reviews. A good one will have not only a zipper but a folding flap to secure it. Lets call this 60 bucks. Once on, never remove the encasement without a PCO telling you to. Do not try to make your own, it never works out well. Important note, do NOT under any circumstance have any kind of bed skirt or blanket that's so large it touches the floor easily. You're going to want to make it so the bugs have to crawl up the legs so they die on the cimexa.

If you do not have an iron/steel bed frame, I recommend getting the cheapest one you can find.

Clean everything off the floor, make sure no furniture is touching any other furniture or the wall. If you can't do that, you need to lose some stuff. Believe me it's worth it.

Vacuum daily if you can, and immediately toss out whatever you vacuum up in whatever trash is outside. Do not keep it inside. I wouldn't recommend vacuuming less than every other day. Vacuum early in the morning if at all possible.

Buy interceptors. These babies are pricey unfortunately. but a 12 pack should be good for a bed and something else. That's about 40. Make sure whatever bed post you have will fit in them, they're not the widest.

Buy two cans of bedlam plus. Spray it along each joint and crevice in all the furniture after you've emptied it out. Do not use over the counter sprays, they're almost always things bed bugs are already resistant to.

Buy two bottles of Cimexa and a bellows. Apply the cimexa on the perimeter of every piece of furniture that is on the floor as well as along the wall of the room. Unscrew every outlet and switch cover and put it there as well. Don't go overboard, less is more. This will be about 40 total for the set. I recommend spraying the legs of your chairs. Make sure to cover your face while you're doing this. Cimexa will kill them if they crawl over it, however if it's clumped up in big piles they'll walk around it because they don't like it.

Do NOT switch where you sleep. They'll follow you and spread to other parts of where you live. You're live bait. It sucks, but having them come to where you're sleeping is the best way to kill them. You want them feeling safe and secure as they walk over the poisons and cimexa you've laid out.

You'll be living out of bags for a long long time, so get used to it. I recommend scheduling something you enjoy every week to keep your sanity and have something to look forward to.

Whatever you do, do NOT buy a bed bug bomb. It will scatter them and make them harder to clear.

Nothing goes on the bed unless it's sterile, and nothing leaves the bed without being washed and dried ASAP.

I wouldn't call myself a cook by any means. Give me a stove, pan, and I'll show you some burnt food ;) I got in to sous vide cooking to take the guess work out cooking. It was one of the best decisions I've made this year. I can cook steak to a perfect 134 degree medium rare steak through and through, it's amazing. Chicken also a favorite of mine too, it comes out so tender and juicy and it just falls apart on your fork.


If anyone's interested in a diy setup on the cheap just buy [ziploc vacuum pump kit]{http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG/ref=sr_1_1?ie=UTF8&qid=1370916055&sr=8-1&keywords=ziploc+vacuum+pump} for 5 bucks. Then get any old thermos ice chest, they work amazing at holding in heat. Just fill the thermos to the desired temp (140 med) water, then check it every 10 minutes or so and add hot water if needed. After 1 hour of cooking you'll have an amazingly tender perfectly cooked steak. Also it doesn't hurt to smoke while your waiting for it cook :)

google around there's a bunch of DIY guides and they'll list cooking time and temps.

the "k" in MkMuffin stands for keto. this is under 2 net carbs. i need to tweak the recipe slightly, but all in all i really enjoyed it. sorry for the crappy phone pics.

recipe for the faux english muffin:

2 tablespoons of whole flax meal (i used king arthur, 1 net carb that i stumbled on at bilo)

1 tablespoon butter (i used great value salted butter from walmart, 0 carbs)

1 large egg (about .4 carbs)

1/4 teaspoon baking powder (make sure it is fresh, no carbs)

1/8 teaspoon morton's lite salt (for added potassium, i actually used 1/4 teaspoon and it was too much, no carbs)

the trick was finding the right shaped container. i bought the southern home (bilo brand) version of this disposable container.

melt butter in microwave for ~30 seconds in container above
while melting, in a separate bowl mix the flax meal, baking powder, and salt
pull the melted butter out of the microwave and add the dry ingredients and the egg.
mix until gloppy but smooth.
microwave for 2 minutes.

it will slide right out. i am yet to have a "minute muffin" stick.

240 calories, 1 net carb. (if you count the .4 carbs in the egg, then 1.4 carbs.)



the innards are a great value (walmart) frozen sausage patty, an egg (you're gonna need an egg ring if you want it round), and an ounce of member's mark (sam's club) extra sharp cheese. i have made this several times before trying to make a faux english muffin.

preheat a broiler-safe skillet (i use cast iron) on medium for a couple of minutes. place sausage to one side for 3 minutes. flip it and cook for 2 minutes more. after the first minute, turn the burner to medium-low. after the second minute, flip again but to the other side of the pan. place egg ring in grease in the pan. (this is why you do most of the cooking on one side, then switch.) crack egg into ring, break the yolk, and cook for 2 minutes with a little salt and pepper. place ~3/4 of the cheese on the sausage. save the other bit to snack on. now turn on the broiler. after the two minutes, flip the egg, turn off the burner, and carfully place the sausage and cheese atop the egg. broil for ~1 minute, until cheese is bubbly and melted. (make sure and turn the broiler off! i have forgotten a time or two.)

380 calories, 0 carbs. (again, .4 carbs in the egg if you count it.)

***

620 calories, 1.8 net carbs. (if you count the eggs, i usually don't.)

i think next time i may try toasting the "muffin" or maybe a little butter and place under the broiler while melting the cheese.

I bought a ton of hops and have no idea how I will ever get through them unless I make a ton of big IPAs. On hand, I have 1 pound of centennial, columbus, and belma. About 14 ounces of cascade. Maybe 2 ounces of citra, and 4 of simcoe. They take up a lot of room, but not THAT much room. In my side-by-side fridge, they take up maybe a shelf. The centennial are whole hops and are like 2x the size, so you have to take that into consideration.

For storing, they go in the freezer, vacuum sealed. I didn't want to buy a big vacuum sealer, so I bought one of these ziploc hand vacuum pumps as well as a jar vacuum pump valve thing and that way I can do a kind of quick ghetto vacuum seal on bigger hops bags and store the smaller amounts of things in vacuum sealed jars. It's not amazing or as great surely as a regular foodsaver type vacuum, but it's way smaller and cheap, even compared to the foodsaver version of the hand pump.

I might have a few ideas for you: First don't forget to take a can opener, a knife for chopping and slicing, and a cutting board to work with. you might also want to take a dish cloth that you can use while there and spices. Make a list of the spices you will need for the dishes you intend to cook and get travel spice containers to take with. it will cost a mint to buy those in an area you don't know.

Something like this might not be too bad

https://www.amazon.com/Pawaca-Portable-Stainless-Seasoning-Essential/dp/B07D9KZNF8/

and this could come in pretty handy even for the crock pot

https://www.amazon.com/Camp-Kitchen-Utensil-Organizer-Travel/dp/B01A1A5GAW/

and these would also be great! to take extra spices that you will only be using a little of like cinnamon etc.

https://www.amazon.com/Plymor-Heavy-Plastic-Reclosable-Zipper/dp/B0194CUOAK/

​

Now for some recipes

https://www.copymethat.com/r/4hlLTG0/campbells-creamy-chicken-and-wild-rice-r/

https://www.copymethat.com/r/JtEJCb9/chicken-taco-crock-pot-recipe/

https://www.copymethat.com/r/wxM21qf/creamy-beef-potato-stew-better-homes-gar/

https://www.copymethat.com/r/ChBtHB8/creamy-chicken-and-potatoes-good-houseke/

https://www.copymethat.com/r/MfpTwv2/slow-cooker-3-ingredient-italian-chicken/

you could probably add meat to this if need be

https://www.copymethat.com/r/Ey5bm9s/slow-cooker-enchilada-quinoa/

you can cook the noodles in the micro

https://www.copymethat.com/r/ghkH95K/royal-round-steak/

​

Here are a few microwave cooking recipe links.

https://greatist.com/health/surprising-healthy-microwave-recipes

https://www.tasteofhome.com/collection/recipes-you-can-make-in-a-microwave/

https://www.thekitchn.com/21-essential-recipes-to-make-in-your-microwave-228826

Good Luck! hope your trip is a success!

This is something I think about a lot when packing lunches for my daughter. She can't have anything that needs to be heated, either. Here are my tips. First, get some of these: http://www.amazon.com/Ziploc-Container-Divided-Rectangle-2-Count/dp/B003U6DJ90/ref=sr_1_1?ie=UTF8&qid=1345207791&sr=8-1&keywords=ziploc+divided+container They are divided and waterproof between the compartments. There are other divided containers, and some things called Bento Boxes, but these will not leak. So if you have strawberries in one of the spots, the juice won't leak onto your pretzels (for example).

I make her a trail mix, but it's a peanut-free school, so I usually use some of these things, depending on sales: almonds, raisins, M&Ms, craisins, yogurt-covered raisins, cereal. That goes into the smallest compartment.

The next-sized compartment usually has a muffin of some kind. Here are some of my favorites:

• http://weelicious.com/2012/01/24/chocolate-zucchini-bread/ I make this in mini-muffin pans and put them in the fridge for the week. You can also freeze them.
  
  
• http://iowagirleats.com/2012/02/16/mini-ham-cheese-quinoa-cups/ These are DELICIOUS. You can also put these in the fridge for a week or so.
  
  
• http://www.marthastewart.com/339779/healthy-morning-muffins Ditto on the fridge thing.
  
  I rarely pack sandwiches, but she loves Greek yogurt, so I bought some of these http://www.amazon.com/Norpro-431-4-Piece-Silicone-Maker/dp/B0036B9KHO/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1345208411&sr=1-1-catcorr&keywords=norpro I either make a smoothie and freeze them in these or just put straight yogurt in them. They are usually thawed enough to eat by lunch time.

Let me save you a ton of time and effort.

Get this and this.

Toss brass in the bag, give a 1-2s spray, close the bag, and shake/move around.

That's all you have to do, pull the brass out, resize away.

Re: your problem, the issue is you don't have enough case lube inside the neck. The options are using really annoying powder that gets everywhere, or some kind of aerosol lube that'll get in some of the case necks but just enough to lube the expander, not so much it's getting all over everything. That's what the bag trick accomplishes, along with uniform lubrication of the exterior of the cases. (I suppose you could use something to stick a normal lube in the case neck, but seems like a lot of time wasted.)

Finally, when done, clean off the brass. Most just tumble again for a little in corn cob (or however you clean, ultrasonic, stainless media, etc).

One other bonus, your brass will smell nice.

I got some smaller round storage containers that I thought would be perfect, but they were too small. These seem too big, but it turns out they are perfect. And surprisingly, the Amazon price is great, under $1 per container. To be clear, this item is 6 packs of 3, so 18 containers.

https://www.amazon.com/dp/B000EG5320/ref=cm_sw_r_cp_awdb_t1_7hJpDbNP8AXGW

If you have a crock pot you can buy a digital thermostat controller to use with it and turn it into a sous vide machine. Basically you fill up the crock pot with water, the device has a little probe you put in the water, and you plug the crock pot into this device, and the device into the wall. You set the temperature and it just switches the crock pot on and off based on the temperature you set. Since crock pots heat up from all directions the temperature stays pretty consistent throughout.

I also have used Ziploc vacuum pump bags with pretty good success. They do leak out some air over the long-term so they don't work as well for freezing things for a long time (still works pretty good though) but they work perfectly fine for sous vide in my experience. Less than $100 investment for the temperature controller, the hand pump and a bunch of extra bags.

Reflectix is this shiny insulation stuff (similar to a car sun visor) you can get at hardware stores. It's really easy to work with and makes great insulated cozys or bags for dehydrated meals.

Here's a quick tutorial on how to make them, again it's pretty straightforward - https://www.youtube.com/watch?v=-FTln2_5Pgo

This is reflectix, if you are decently crafty it's pretty straight forward to make a little thing to put a tupperware in to keep it warm -
https://www.amazon.com/Reflectix-ST16025-Staple-Insulation-Inch/dp/B000BQSYRO/ref=sr_1_1?s=hi&ie=UTF8&qid=1496262196&sr=1-1

and Here is the type of tupperware I was mentioning, I've used them as a bowl on many trips and they have always worked great (they have 2 different sizes) - https://www.amazon.com/Ziploc-Twist-Containers-Small-Lids/dp/B003UEGZCA/ref=sr_1_2_a_it?ie=UTF8&qid=1496262262&sr=8-2

Post #2:

Preparation:

getting the supplies

Agar agar powder. [US](https://www.amazon.com/Telephone-Product-Thailand-Powder-Ounce/dp/B01KMHY2OU/) [Europe](https://www.amazon.co.uk/Special-Ingredients-Premium-Gelatine-European/dp/B00EZMPMNE)

Always start with agar! And don't throw old fully colonized plates out. Some contaminants (e.g. mycogone, AKA wet bubble disease will only show up after full colonization (white blobs oozing yellow/orange fluid). and that one (mycogone) will fck up your grow hard, been there done that...

Light malt extract. [US](https://www.amazon.com/Organic-Light-Dried-Malt-Extract/dp/B007XYGBXQ/) [Europe](https://www.amazon.co.uk/Balliihoo-Light-Spraymalt-1Kg-Bag/dp/B0153BASSY/)

Containers for no pour agar (Pasty Plates). [US](https://www.amazon.com/Glad-Food-Storage-Containers-Round/dp/B000WGBMMM/) [Europe](https://www.flaschenbauer.de/einmachglaeser/sturzglaeser/sturzglas-225-ml-to-82) (maybe use Google translate on that site). Also if you are in North America there are Glad mini rounds, they are used in the original Pasty Plate tek. They also have [430ml jars](https://www.flaschenbauer.de/einmachglaeser/sturzglaeser/sturzglas-430-ml-to-82) suitable as substrate containers

A pressure cooker. Good ones are a b**ch to find in Europe. I wouldn't buy [that one](https://www.ebay.de/itm/Pressure-cooker-17L-Stainless-steel-Made-In-Turkey-Largest-Size/133128864948) or similar constructed ones, they are complete s**t, build up next to no pressure and need ungodly amounts of water. I have two of them, but had to do some haphazard MacGyveresqe hacking to get them to sterilize properly, I'll bring that up later.

I also have a Fagor Alu 22 (22 liters, fits eleven quart bottles), but I think that model went out of production in 2017 without a replacement. IMHO the only sane option in Europe right now, would be to order a Presto from the US, they're ~80€ + 40€ shipping, so not that bad. [Presto 23 quart PC](https://www.amazon.com/Presto-Aluminum-23-Quart-Pressure-Canner/dp/B073NCFL2L/)

Also on US websites like shroomery, you'll always read something like "sterilize 90min @ 15 psi". Pressure cookers in Europe usually have no gauges and only go to 50-70 kPa (~7-10 psi). It isn't as bad as it sounds, since sterilization time isn't linear with pressure/temperature. I've found I can get away with 120 min sterilization time for grains, 75 min for PF sub and 30 min for agar.

Scalpel handle and blades. [US](https://www.amazon.com/100-Scalpel-Blades-One-Handle/dp/B01MPX3JTI/) [Europe](https://www.amazon.co.uk/Swann-Morton-Handle-5-10-Blades/dp/B004OIAVJY/)

(optional) inoculation loop. [US](https://www.amazon.com/OESS-Reusable-Inoculating-Inoculation-Bacterial/dp/B071DCS7TW) [Europe1](https://www.amazon.co.uk/Akozon-Inoculation-Inoculating-Microbiology-Laboratory/dp/B07KM7F8VH) [Europe2](https://www.amazon.co.uk/sourcingmap%C2%AE-Inoculating-Microbiology-Tissue-Culture/dp/B071X44DS4/)

Tyvek (for filtered lids). [US](https://www.amazon.com/Dupont-Tyvek-105gm-A5-Sheets/dp/B07418F31G/) [Europe](https://www.amazon.co.uk/Tyvek-75gm-Bumper-pack-sheets/dp/B004EXTKSW/)

(optional) oster blender attachments used for PF slurry or LI. [China](https://www.ebay.com/itm/4-Head-Ice-Crushing-Crusher-Blade-Replacement-Part-For-Oster-Osterizer-Blender/182451440105)

3M Micropore tape (for filtered lids and monotub holes). [US](https://www.amazon.com/3M-1530-1-Micropore-Tape-Pack/dp/B0082A9FEM/) [Europe](https://www.amazon.co.uk/3M-Micropore-Surgical-First-Medical/dp/B01KYK2666/)

A spray bottle for soapy water. [US](https://www.amazon.com/Tolco-Bottle-Frosted-Assorted-Colors/dp/B000H88PCU/) [Europe](https://www.amazon.co.uk/Leifheit-72416-Laundry-Sprayer/dp/B0049PB11Y/)

Isopropyl alcohol (rubbing alcohol), 70%. [US](https://www.amazon.com/Amazon-Brand-Isopropyl-Antiseptic-Technical/dp/B07NFSFBXQ/) (dilute down to 70%, that percentage is best for sanitization [EU](https://www.amazon.co.uk/We-Can-Source-Ltd-Fingerprints/dp/B07PGB5X6Y/)

A rack to elevate your agar dishes while you do transfers, like these that come with microwave ovens (contaminants tend to collect on the SABs bottom).

A slightly wet towel to put the SAB on. Some people disagree on this, I use the towel to absorb the sprayed soap/water mix and not having that run off the table.

A clear box that's modified as a SAB. I use this one as a SAB, maybe they ship outside Germany. Anyway the manufacturer is kis.it (builds the monotub too), so I think they might be available elsewhere in Europe: https://www.obi.de/aufbewahrungsboxen/obi-allzweckbox-santos-transparent-oversize-140-l/p/3333341?template=PDP&box=box4

More clear boxes used to fruit bottles (basically a monotub, just with individual substrate containers). I use these as unmodded monos (no holes, no flipped lid, lids not latched): https://www.obi.de/aufbewahrungsboxen/obi-allzweckbox-cadiz-l-mit-4-rollen-transparent/p/1930387.

Butane torch [US](https://www.amazon.com/Multipurpose-MDee-Culinary-Refillable-Adjustable/dp/B07MNN2B43) [Europe](https://www.amazon.co.uk/Kollea-Adjustable-Refillable-Blowtorch-Soldering/dp/B07QC1T6H5)

Bottles (can be wide mouth pint mason jars (US), quart Ziplock PP5 containers (US) or [these (which I use)](https://www.ebay.co.uk/itm/Round-Food-Containers-Plastic-Clear-Storage-Tubs-with-Lids-Deli-Pots-2oz-to-32oz/232308091965)

For anyone looking for the most affordable vacuum sealing option, the Ziploc Vacuum Starter Kit is a handheld pump selling for under $10 $5 on Amazon. Works great and the replacement bags are as cheap and easy to find on Amazon (quart is sandwich baggy sized, perfect for panties. gallon is great for shirts and large items).

I donated the ones that had zero sentimental value. Then a friend got pregnant so I lent her the clothes I liked and wanted to save for a future child. Then the ones that I absolutely couldn't risk losing, I have packed at home in gallon Ziploc bags.

For us, space is more of an issue than money for new clothes, so the ratio probably went 75% donated, 20% lent out, and 5% saved for me to cry over when my boy goes off to college someday.

Ziploc also makes these super giant storage bags that I keep my maternity clothes in, if you wanted to save most or all of them, you could throw them in one and squish all the air out.

I am trying to grow basil in an aeroponic system. I haven't had much success getting full grown basil but I have been able to germinate the basil successfully.

To germinate basil:
1)Get these http://www.amazon.com/COX60796-Glad-GladWare-Salad-Container/dp/B000FKGH0M/ref=sr_1_4_a_it?ie=UTF8&qid=1457385270&sr=8-4&keywords=glad+containers

2)Wet the rockwool with R/O (reverse osmosis water)
3)place the rockwool in the glad container
4)Place one seed in each rockwool, I fit about 12 to a container.
5)Cover the bottom of the container with R/O water
6)Close with lid, add date and contents of container
7)Place on heating mat with a light source, I use my LED.
about 6 days later they should be sprouted.

I let them stay in the rockwool for about 2 weeks or until I see the roots coming out of the bottom of the rockwool cubes before moving them into my aeroponic system.

I typically get 11 out of the 12 to sprout every time. Hope this helps

This article revolutionized my lunches for work.


The TL;DR version:

• Buy microwave steamer bags (like these).
  
• Select your favorite frozen veggies.
  
• Prepare your favorite protein.
  
• Make or buy your favorite sauces.
  
• On the weekend, just assemble these three ingredients together (one part protein, two parts veggies, sauce to taste) into individual bags and freeze.
  
  
  Then all you have to do is grab a bag each day and microwave it at lunchtime!
  
  
  My personal favorite is salsa chicken (salsa, chicken, green peppers, and onions). A few others that I've liked a lot have been Hawaiian pork (pork, pineapple, broccoli, teriyaki sauce), orange chicken (chicken, orange sauce, broccoli or mixed vegs), and smoked sausage with beans (smoked sausage, kidney beans, onions, and bbq sauce).
  
  
  Not only does this method give me such a variety that I don't get bored with lunches anymore, but I've also found this to be a really fun way to experiment with new flavor combinations!
  
  
  (I don't mention carbs above because I don't eat carbs at lunch; they make me way too sleepy. I'd guess that they'd be fine being put in the bag with the other ingredients.)
  

We use this storage system we got in the children's section at Ikea. (I tried to find a picture of it but their website sucks). It is a combo of shelves and bins so it was great to grow with as we have reconfigured it multiple times.

For larger, awkwardly shaped toys - I really love these large and [x-large ziplock bags] (http://www.amazon.com/Ziploc-Double-Zipper-X-Large-4-Count/dp/B003U6A3EY). For example, I will put an entire race track set in one or my kids got this indoor golf set that had a massive number of pieces that were all really long. They take up less room than bins and I can just throw them on top of each other. I just them put them in their closets and they can grab them when they want.

This is what I use: http://www.amazon.com/Ziploc-Double-Zipper-Large-5-Count/dp/B003U6A3C6/ref=sr_1_5?ie=UTF8&qid=1394397934&sr=8-5&keywords=ziplock

Maybe that's not the exact size but you should be able to size it accordingly. Assuming you have a normal sized fridge it should fit (with the brisket) in one of the vegetable drawers.

Alternatively, you must have a large cooler no? Either throw it in a ziplock and the cooler (or just the cooler but it may stain the plastic) and put it in your porch. If you want to be hard core you could even throw in a frozen milk jug full of water to make sure it stays cold.

My corned beef always comes out too salty so consider soaking it a while prior to smoking it. Good eats! Happy st patty's day!

That costs $700 though. I was joking a bit about the sous vide, but you could get one and a clear plastic tub for $80 or less. Here are some ziplock bags that will work.

I haven't used any of the products I linked, just an example. But $42 for a 1kw sous vide is pretty amazing. If it isn't powerful enough for the tub just start with hot water and add some from a kettle if needed.

Similar in weight to a twist lock tupperware; my 2 cup twist lock "cup/bowl", lid and cozy sit at 1.94oz. I use mine for coffee, to rehydrate meals in or to soak food in. Having a screw top lid is awesome and my toaks 750 pot will nest inside the cup (without the lid on, i just put the lid on top of the pot).

These are very cheap and easy to find - click here

Keeps my coffee or food nice and hot!

Speaking of your link (ha!), get a container of wet wipes and some spray deodorant for your self and the clothing bag. If you have a place where they could hang and dry it would be ideal, since otherwise you'll have to put on damp clothing for the ride home. If you have a bike cage at work, perhaps hanging them off a hanger from your wheel or handlebars.

Otherwise, if you have no choice but to place them in a sealed bag, Fred Meyers has enormous ziploc bags in their home storage department. You probably want L or XL, XXL can fit a King sized duvet; I think FM only carries L and XXL. BTW, they're also good for an inner just-in-case liner for any electronics you're carrying; I carry one on me when I'm on vacation in order to save anything that can't get wet in case I'm stuck outdoors in a monsoon.

Edit: This is what you're looking for. They're not exaggerating in the box art, they really are that big.

Don't underestimate your freezer so you can buy the ingredients you want. It took me years to embrace this while cooking for 2. Need heavy cream for a recipe but feel like it's wasteful? Go ahead and buy it, you can freeze the leftover as ice cubes and put them in a bag when frozen. Flash freezing items like that (or cut up bell pepper for example) is helpful. Also, try to vacuum seal your bags using a straw or [something like this] (http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG) to get the most freezer life out of items.

You might consider getting something like the crock pot lunch warmer.

It's not for cooking food, but warming it up slowly. I have used one to heat up frozen chili or soup for lunch and works well. This sounds a lot like what you are planning to do, but you freeze cooked chili or soup in containers like this.

Absolutely. We decided to save counter space and go with one of these. Fits in a drawer! We just buy the "off brand" zipper storage bags that have a "port" for a hand pump. Great buy for us!

http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG/ref=sr_1_1?ie=UTF8&qid=1377408035&sr=8-1&keywords=ziploc+hand+pump+vacuum

this with the gallon sized bags. they loose their seal after about 30 minutes so you have to make modifications.

1. as soon as you are done pumping out air, put tape over the vacuum port.
   
2. during cooking, i think it leaks some air in with the normal opening. i think you can mitigate this by putting some oil on the track. its a tip i recently heard but havent tried.
   
   pulling the air out and then taping over the vacuum port with clear packing tape lets them keep a pretty good hold.

Personally, if it's within the budget, I'd rather put the money into an inexpensive vacuum sealer. I had a Ziploc brand manual vacuum pump:

Ziploc vacuum kit

The pump worked nicely, but the bags would gradually leak and lose their vacuum, leading to freezer burn.

I got a $40 vacuum sealer (Crenova VS-1) when I got my Anova, and I've been very happy with it. And (2) 50-foot rolls of 11" vacuum bag material for $18 on Amazon has made it pretty affordable to use. Almost certainly cheaper per-bag than the Ziploc vacuum bags, and it works better. Reliable seals, and no leaks.

Burritos:
I make about a dozen at a time and freeze them in foil. Due to their versatility, you can make them to fairly specific dietary requirements.

To reheat, I unwrap the foil and wrap them in a paper towel. Microwave for 3 one-minute bursts with 30 second rests. I find this helps the heat permeate the dense core without making it nuclear hot.

Chicken and Rice:
I make about 6 meals worth at a time, but you can do way more. You can get good variety by changing up the sauce for each one. Siracha, Teriaki, General Tso's, BBQ, etc... I also will toss in already frozen veggies like broccoli and carrots, one less thing to cook. Pan-fried or poached chicken breasts, and rice in these containers hold up really well.

Reheat in two one minute bursts. Stir (or shake) in between.

1: You can do quite a bit with a microwave than just heat water and reheat leftovers. I'm a huge fan of the microwave rice cookers, and steamer bags.

However, if you really want to do some non-microwave cooking, look into an induction hotplate, rather than a regular one. Much safer for small environments, since it only heats up the pan, and not the burner.

At last resort, if your campus has a chemistry department, you can always try sweet talking your way into some after-hours time to use the bunsen burners...

I did this on my last trip and it worked better than anything else I've tried in the past. These little pill bags were surprisingly strong and sealed well, and they took up almost no space. Absolutely recommend.

Yes! You can often get them for free from hotels and airlines if you ask. Quality varies a lot, especially toothbrushes. They sometimes have a nice container, though, so you can always add your own stuff or replace the stuff that's sub-par.

Mine started out as a first aid kit that I added some toiletries to, but it's the same idea.

Also excellent sundries to keep handy at work : earplugs, nail clippers, buttons, thread, needle, thimble, $20, lens wipe cloth, Snickers bar, cheap-ass phone. If you have meds, keep some extras in some little pill baggies.

I would recommend getting a few of these 5 Gallon Water Coolers which you can fill up for pretty cheap at any local supermarket before getting out to the playa. When you buy ice for your food/drink cooler have these 10 gallon ziploc bags ready to pour the ice into. Once it melts and your ready to buy more you can pour that 10 gallon ziplock bag into one of these and bam! ice cold water, also reducing the amount of water you need to carry in - which means WAY less plastic water jugs.

You should follow up on it! We bought these containers (at Target, though, where they were like $2) to make it easier, and they're great so far!

For $5 you can get a hand pump and some special bags made by Zip-lock. I use these all the time, but note that the bags are slightly more expensive than standard ones (there's a small one-way valve on them). But result is less air in the bag so less floating, and never really need a powered vacuum though it is still nice for giant cooks like pork shoulder.

Glass's microphone is not always on. It's only in listen mode when the screen is on. Your phone can be used to track your location anyway (thanks to the nice GPS+GLONASS chip inside), can probably hear everything you're saying while it's in your pocket, and can probably see roughly what you're seeing it when it's in your hand.

I hear this product makes an excellent material for a hat:
http://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-Pack/dp/B001R2NM5U/

Major security flaw here. How are you going to prevent governments from reading the mnemonic seeds from your memory? You guessed it, tin foil hat. This is probably common knowledge, but make sure to use heavy duty foil for protection from long wavelengths as well as sub-infrared bands. I prefer this kind because the aluminum oxide coating will keep your head cool when passing through areas of high luminous flux (especially for frequencies in the microwave bands).

I'll reiterate that it sounds like the version on Pandemic you've received from your Amazon purchase is a counterfeit because I have had the same experience as others in this thread have already described: all of the various version of Pandemic that we have purchased included small ziploc bags for the components and did not included one-use bags.

Here is a link to an amazon listing for the small baggies that come standard in Pandemic games and other board games. These baggies would also be good in other games where extra baggies would help with organization

3x4in baggies

2x3in baggies

I keep a running list of current WIP's with notes to myself so I don't forget things as I switch between them. This helps when I can't decide which one to work on, I can kind of choose the "easiest" one based on my notes.

I limit myself when I have too many WIPs, and I don't start any new projects until I finish at least one WIP, which gives you the inspiration to get going!

As for organization, I keep everything for a project in large ziploc bags.

Hope this helps!

I plan on storing my seeds for years. Here's how I do it:

1. Drill a 3/4" hole in the lid of a 2 or 4 oz. baby food jar, using a Forstner bit. Tape over the hole with micropore tape on both sides. Fill the jar half-way with Damprid (calcium chloride). Silica gel only gets RH down to 40%, whereas CaCl2 lowers it to <25%. Stuff the rest of the jar with cotton and screw the lid on. I stick the baby food jar to the bottom of a pint- or quart-sized wide-mouth mason jar using these from Wallyworld.
   
   
2. Put the seeds in small ziploc baggies or breeder's packs inside the mason jar. Make sure they're slightly open and not airtight.
   
   
3. Put some oxygen absorber packets in there.
   
   
4. Put the lid on and vacuum seal the jar with one of these and a vacuum pump. You can use a Food Saver pump if you have one but I went with a cheaper option. I squirt some silicone in a ring around the lip for a better seal to the jar sealer.
   
   
5. Screw the jar ring on and store the mason jar in the fridge.
   
   This method takes care of the 3 things that lower seed viability--humidity, oxidation (with the oxygen absorbers and vacuum seal), and temperature. I also plan on saving herb for the long haul like this, but with 62% Boveda packs instead of the CaCl2.

Maybe something like these vinyl bags with zipper sliders. Not sure if food grade and probably heavier than ziplock bags, but reusable.

In terms of a container you can store food and cook with, some hikers like pots like this Vargo BOT bottle pot that has a screw on lid. Maybe add hot or cold water to a plastic container with a screw on lid like this one from ziplock and let it soak all day.

> Then about an hour to let the dough warm up before shaping.

An hour warm up typically produces cold dough, and cold dough takes longer to bake and dries out more. I would give it two hours

> I let the dough ferment in a circular plastic bowl the whole time, covered with plastic wrap all the time.

If you put the plastic wrap on loosely, you won't get an air tight seal, and, if you put it on tightly, the gases formed by the dough will pop it off, so either way, the dough will be exposed to air and dry out.

You should be able to track down something like this locally

https://www.amazon.com/Glad-Food-Storage-Containers-Container/dp/B000EG5320

Get one of these, take a pin, put a super tiny pinhole in the top and that's your proofing container.

When you do two doughs, you're balling the dough before refrigeration, correct?

> The temperature on the surface of the stone was 650F with the laser temperature gun.

Pizzas bake with the the heat stored inside the stone- all the way inside. One of the problems with using the top burner to pre-heat is that it drives up the surface temp and gives you a less reliable idea of how hot the stone actually is. If your oven can turn both burners on at the same time (a fairly uncommon thing, btw), then I think that's probably a good idea- the more heat, the better, but, for our testing purposes, we're going to need to do at least one preheat with just the bottom and then get an IR reading.

When people have issues shaping dough, I typically tell them to make a lot of dough balls for practice since flour is cheap. For you, flour is not that cheap :) Still, though, it wouldn't hurt to get, say, around 4 containers, make 4 dough balls, stretch all of them, but only bake up 1 or 2.

If you really wanted to be thrifty, you could make a whole lot of practice dough out of the weak Saudi flour and vital wheat gluten. I would never eat a pizza made with VWG (VWG tastes ghastly), but it may give you something you can practice stretching with that shouldn't break the bank..

> What do you think of the underside of that dough ball I showed you?

Are you sure you uploaded this? I can't seem to find it.

Tobacco rehydrates very well. Remember that it is dried and rehydrated several times in the production process. That being said, tobacco can become so dry that it cannot be rehydrated, so it is best to not let your tobacco dry out in the first place (I dump unfinished tins into jelly sized mason jars). Once in the jar the tobacco will retain its moisture for years if not decades.

As far as re-hydrating goes, I was taught to dump the tobacco into a bowl, place a paper towel soaked in distilled water over the bowl, and secure it with a rubber band and leave it over night.

I have found that putting the tobacco into a disposable Tupperware container, like this, and then suspending the damp paper towel across the top and lightly securing the lid in place works much better. Much less moisture is lost to the atmosphere.

Those ones towgws recommeded palms botanicals uses for example, they are nice .The ones I'm think of are like this:

https://www.amazon.com/Plymor-Pack-Zipper-Reclosable-Plastic/dp/B0040001NC/ref=sr_1_7_a_it?ie=UTF8&qid=1499931061&sr=8-7&keywords=small%2Bplastic%2Bbags&th=1

Think it's the same as socal and maybe motarks at least the 100g I've seen, and these are 3 x 4 and also I have a smaller dimension one. Very cheap and portable.

Also 2 x 3, note 100 are $6.49 and 200 are $7.49 so I selected 200 lmao.

https://www.amazon.com/dp/B0194CUOAK/ref=twister_B0195E8QJI?_encoding=UTF8&th=1

Ohhhh damn these are socal's I think!

https://www.amazon.com/dp/B00VVQQO9I/ref=twister_B0195E99QC?_encoding=UTF8&psc=1

If I need a bowl I use little ziplock brand 2 cup plastic containers with a lid. The lid makes it really easy to clean, you can just pour in a little water and give a good shake with the lid on, and disperse or drink the grey water. https://smile.amazon.com/Ziploc-Twist-Containers-Small-Lids/dp/B003UEGZCA?sa-no-redirect=1&th=1 Can be used for cold soaking too if you're into that.

Leftover management is a huge challenge for me, so I did two things to make it easier. First, I use ONLY the 2 and 4 cup Ziploc Twist N' Lock containers. The lids are interchangeable, completely leakproof, and cheap enough that I don't care if some disappear. They also stack nicely in the fridge and cabinet, and are fine in the freezer, microwave, and dishwasher.

Second, every new container gets one of these labels made by Label Once. I used to use tape but it was a hassle. These are dishwasher proof, easy to write on and erase, and cheap. One set is plenty for almost everyone.

yup, someone referred me to these and I use them every time I travel.

https://www.amazon.com/gp/product/B0001XOIY0/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

have never had an issue - I travel with a few Xanax for flights, other perscriptions and nothing


edit: this is my Dopp kit: https://www.amazon.com/gp/product/B00EOF23CK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 a bunch of them fit perfectly on one of the shallow side zips

Plastic deli containers.Tare weight across all of mine are the same, they're a great shape for stirring, and it's easy to scrape down the sides.

I Just moved from NH to CA like last month the drive is awesome because its basically the same highway the whole time. I just drove packed all my clothes in zip loc big bags don't even fuck with a suit case just lay these bad boys down somewhere. I drove so I had to leave a lot behind. If you drive get AAA the discount in hotels will pay for your membership.

I like to keep a small supply of disposable plastic containers (like 4 oz. Gladware bowls) for storage in games with bits per player, i.e. Ticket to Ride. All trains of one color, for example, go into a bowl, so setup is as easy as give each person a bowl. Then the pieces stay organized and are already in a container for quick setup. In the cases where a bowl like that won't fit in the box (Power Grid comes to mind), you can store silicone cupcake liners in the box to put pieces in.

Also, for anyone new to board gaming, if you seem to have more plastic baggies than you need that come with a game, keep the extras somewhere. Never know when you'll need a few extras.

In the u.s. people use a lot of different things. Some people like the flimsy little bottles, some people like harder sided gatorade bottles, some just use coca cola bottles!

As for a cold soaking container - do you have access to these? https://www.amazon.com/Ziploc-Twist-Loc-Containers-Lids/dp/B000LNY1D8

They don't leak and are 16 oz. The talenti jars are 16 oz as well.

>I have long public transport commutes, so anything that is too liquid (even a chance of spilling) won't work for me

You know those plastic bowls you get when you order soup with your Chinese takeout? They really don't cost that much:

Deli Food Storage Containers with Lids, 16 Ounce (50 Count) https://www.amazon.com/dp/B005SX9Y4C

It gives you a few more options. I trust them tossed into my bookbag on top of my books.

Seal them inside a freezer bag for an added later if protection if you want.

The 3gal ones look like they would be good. Might be a bit big for most laptops, but if you get the behemoth ones then you wouldn't be SOL on bags. Better to have a bag that's to big than to small IMO.

Lots of people video tapped it and posted it online. Its real. Also I have something you might enjoy. Your welcome!

I use the quart , pint, and cup sizes like [these] (https://www.amazon.com/gp/aw/d/B00N2TADOY/ref=mp_s_a_1_3?ie=UTF8&qid=1499347678&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=reditainers&dpPl=1&dpID=31dgFCYbD7L&ref=plSrch)

There are some that are a bit cheaper, but aren't as durable and don't flex well when frozen. I think it's worth it to get the ones that say they are freezer safe.

I would freeze them. And quickly, peaches go from perfect to icky before you will realize it. See if you can find one of these freezer storage kits, should be at a grocery or Target/Walmart. Take a look at this guide for freezing methods. This is an easy way to make them last so you can pull them out later for muffins, pancakes, smoothies, chutney, etc.

> I would not bat an eye if it turns out it's actually true and the US is causing it.

Reynolds Wrap Aluminum Foil, 2-Count, 250-Square $28.80 - Amazon.com Free Shipping on Qualified Orders!

These are what you want: Ziploc XL HD Big Bag (4 Bags) https://www.amazon.com/dp/B00CAOG198/ref=cm_sw_r_cp_apa_tZ7nxb8RQ3C6H

And I don't want anything for the Nuvan strips. We only used like 3 of them but I hung on to the rest in case they were ever needed by us or someone we know. You can have them, I just ask that you come pick them up from me while I'm at work as I don't have a lot of free time. I work from 12-6p Sun/Mon/Tues

I also do this! Cheap and tastes good.

I splurged a little more and got smaller tupperware, so when I make the jello I pour it into smaller containers. That way once I seal the container, it doesn't get exposed to anything outside of the container until I'm ready to eat. I usually only make a packet at a time and don't ever keep it past a week.

I use these two containers: one, two.

My husband is the same and buying something like this was totally worth it: Ziploc Vacuum Starter Kit, 3-Quart Bags, 1-Pump https://www.amazon.com/dp/B003UEMFUG/ref=cm_sw_r_cp_apa_i_XP3yCbM2GC72V.

Unfortunately Ziploc doesn't really make the bags anymore but the pump works with any vacuum bag that has that hole/port (I know we use FoodSaver brand). Keeps the cheese mold free for much, much longer and isn't too expensive.

Thank you. It's been quite a long road, but I did my research and bought the tools that got me through it.

It's just a lifestyle now.

https://www.amazon.com/Ziploc-Twist-Loc-Containers-Lids/dp/B000LNY1D8

Are your friend.

FoodSaver Wide-Mouth Jar Sealer https://www.amazon.com/dp/B00005TN7H/ref=cm_sw_r_other_apa_WIx-yb44GTHDE



 Ziploc Vacuum Starter Kit, 3-Quart Bags, 1-Pump https://www.amazon.com/dp/B003UEMFUG/ref=cm_sw_r_cp_apa_iLx-yb422N6MD

You want to get the wide mouth jar sealer so you can get the greens out of the jar. I think I got  vacuum pump thing at Walmart and it was just the pump bc I didn't spend that much on it, but it's still one of the cheaper ones on Amazon and it's rly good quality.

These are the same containers used for takeout. I use these all the time for mise en place and storage. Save some money and don't throw them out with your take out!

You can also buy them in bulk from places like Amazon

I use deli containers like these. I freeze a lot so they work good for soups and sauces. amazon deli containers
They are also available at restaurant supply houses.

The potassium is what you don't want to overdo, and you might get too much with a large batch as the powders will settle out differently.

I bought little ziploc-type bags (called Pill Bags) designed to hold daily medications or vitamins. They even have a place to write on.

The Pill Bag 100 Count Pill Bag Size 3" X 2" 3 Mil https://www.amazon.com/dp/B0001XOIY0/ref=cm_sw_r_cp_apa_i_fPgHDbDZDNQEA

I prep several at a time, then cut off the corner so I can funnel it into my bottle. I personally put the full recipe, modified to 1/4 teaspoon potassium chloride, in 1 liter of water and then sip it, with as much plain water / seltzer as I want. (Higher potassium gives me tingles in my hands, but that's just me)

I do like the idea of a pill box as well, as mentioned by another user!

Patrick Kane is our hero.

These are from my kitchen list i'd use them to store Lego heads. i find that i am frequently asking my kids "why doesn't this guy have a head?!" "where are all the heads?!"

To add to what others have said, not sure if you can find these [ziploc steam bags] (https://www.amazon.com/Ziploc-Steam-Cooking-Bags-Medium/dp/B003UEKBKC/ref=sr_1_1_a_it?ie=UTF8&qid=1487089898&sr=8-1&keywords=ziploc+steam+bags) but they've been a saving grace when I travel. There's a cooking time chart on the bag for proteins/veggies that you can steam up. I've done fish with different herbs and lemon juice plus potatoes and veggies just fine with these. You can also get those little individual microwave Minute rice bowls too.

I ride a bike, so I order them on Amazon as well. Easy shipping and cheap.

https://www.amazon.com/Reditainer-Extreme-Containers-32-Ounce-24-Pack/dp/B00N2TADOY/ref=sr_1_9?ie=UTF8&qid=1472756187&sr=8-9&keywords=deli+containers

I wanted a sous vide setup but I wanted to keep it as close to $100 as possible. My "kit" arrived from Amazon last night:

• http://www.amazon.com/gp/product/B017HX16FA?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00
  
• http://www.amazon.com/gp/product/B003UEMFUG?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01
  
• http://www.amazon.com/gp/product/B00J5IPF5I?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00
  
  It worked like it was supposed to, and turned a cheap steak into something decent:
  
  https://drive.google.com/folderview?id=0B7rA1_fCC5zDR3ZVNUhVdlo3dEU&usp=sharing
  
  The controls were not the most intuitive, but it doesn't matter enough to pay a premium.
  

http://www.amazon.com/Ziploc-Container-Divided-Rectangle-2-Count/dp/B003U6DJ90

BOOM I WIN

EXACTLY $6.78

People love the Glade mini rounds too, I guess.
mini-rounds

I have a blender bottle and love it. I use it as a regular water bottle (easy measuring for my water intake), fill it with my breakfast smoothie every morning, and I use the little ball to mix all my supplements and it works really well.

As for storing, I keep my protein in my desk at work since my gym is one floor up from my office but I've also found I can keep a small scoop and several servings of protein powder in these:

http://www.amazon.com/Ziploc-Twist-Loc-Containers-Lids/dp/B000LNY1D8

Seems like a good idea. Width and height are right, but what about depth? If I stack my battery and phone, it easily doubles the depth. I could buy one for a tablet, but is that going to be deep enough? I might just go for this instead. http://amzn.com/B003UEMFUG I know a quart bag is JUST enough to hold my Nexus 4 in its wallet case and external battery. But you are right about the swiping. An unvacuumed bag makes it very hard to glyph hack.

Here is one thing I just tried that might save some space (and cleaning). I fermented directly in the kettle rather than in a fermenter.

http://imgur.com/8DnVA9V

I wrapped the kettle in a garbage bag, and then did this trick to get an airlock on top.

https://www.youtube.com/watch?v=DWeRIFwsEpk

Unfortunately, the garbage bag ripped a tiny bit, so it wasn't airtight. I'll bottle today, but after 13 days in the "kettle", the sample was tasty. The recipe is a single hopped Cascade American Pale Ale. It tasted pretty juicy, no stale/cardboard kind of flavors that you'd suspect from oxidation.

Next time I'll try to use this as the airtight bag, hopefully it won't rip.

http://www.amazon.com/Ziploc-Double-Zipper-Jumbo-Bags/dp/B003U6FMOK

You're welcome :-)

My Foodsaver vac sealer was $80ish at Walmart a couple years ago... I've definitely gotten my money's worth out of it, BUT had I known about this I totally would have gotten it instead. If you do decide to go with the table-top model, I highly recommend Foodsaver over Ziploc (returned 2 faulty Ziploc ones before biting the bullet and spending a bit more on the Foodsaver), BUT use the Ziploc sealing material (the Foodsaver material is hard to cut).

http://www.amazon.com/Johnson-18036-Ziploc-Twist-Containers/dp/B000LNY1D8/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1369524753&sr=1-3&keywords=gladware

just cut a hole the size of your speedlite in the blue top, and then cover the rest of the top with aluminum foil, and place the assembled container on your speedlite upside down.

you can also use foil inside the container on what will be behind the subject, so as to not waste light.

you're probably better off just learning to bounce, though.

I'll introduce myself later when I feel like I've been pregnant long enough to belong. In the meantime, I filled a friend's fridge at the end of her pregnancy with a few things:

1. Homemade chili. I froze it in individual portions using these: https://www.amazon.com/Deli-Storage-Containers-Ounce-Count/dp/B005SX9Y4C/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1469569532&sr=1-3&keywords=16+oz+soup+containers
   
2. Meatloaf baked in muffin tins for easy portioning.
   
3. Stuffed shells, in smaller containers.
   
4. A hearty vegetable soup
   
5. Mini calzones (variations on these: http://thepioneerwoman.com/cooking/easy-calzones/)
   
6. Bags of smoothie mix that just needed to be blended with yogurt.
   
   It sounds like everything went over well. I've never figured out a good way to freeze dairy but would have otherwise made mac & cheese.

It probably takes up half of my freezer, maybe more. I use these, portioned out to lunch sizes. It's the perfect size. These are $2.49/3 pack at Target, and they are pretty durable unless you drop them while they're frozen and full - they crack. They can probably be found cheaper but I was happy enough at that price. The screw on lids are key. Tupperware style lids will lose suction and seal, at least they did with me.

It sounds like you've made the right decision, I thought I'd make a couple of suggestions.

While a bit pricey, I highly recommend getting a bug oven so worth it. Generally marketed for bedbugs, they kill all bugs and the peace of mind is tremendous. Buy a bunch of jumbo Ziploc bags you place your clothes, books, bedding, whatever, in the bags then into the bug oven. After when removing your stuff you'll see the dead critters and even dead critter eggs. Pesticide free and it works. I've used it when I saw a spider on my full length silk curtains, I wouldn't have been able to sleep otherwise, after I pulled the curtains out there were 3 dead spiders and countless fried spider eggs, I was so freaked out but also thrilled at the same time! You have no idea!

You may also want to look into these strips if you're ok with going a pesticide route. These have no odor and no obvious chemical outgassing but make no mistake, they are a pesticide. These are use in food silos so they're not scary chemicals but if you chose to use them I would do it when you're out of town, hang them around the apartment and in your car and if possible then open windows and sleep elsewhere for a night after you take them away. You may want to see your Dr for a rx of permethrin cream just to have at home so you're not left scratching in the middle of the night, these critters are resilient and you may end up reinfected somehow.

All of these things may seem extreme and maybe they are. I'd rather spend the money and know I have a game plan that provides peace of mind. I have 4 college age sons, they bring friends home, go camping, sleep at random girls houses and dorm rooms, the bug over is big enough that I can toss their suitcase or overnight bag, backpack and pillows in and we all sleep better knowing I won't have to fire bomb. Cause you know. Spiders.

Somebody pointed out a cheap/nice solution to me that seems to keep my hops fresh.

1. Ziploc Vacuum Pump
   
2. Ball 8oz. canning jar
   
3. Jar Sealer
   
   Put hops 4oz. of hops in jar, put inner canning lid on, suck out all the air with the pump, then put the outer lid on and store in freezer.
   
   You could always get a vacuum sealer instead, but I like the low tech approach. If any one piece breaks I am out $10 at the most. Nothing has broken in 2 years of use.

Just pretend like the meat is your tablet or smartphone. Having a dedicated device for bath time reading reduces bag waste, saving you money and helping the environment.

http://www.amazon.com/Ziploc-Steam-Cooking-Medium-10-Count/dp/B003UEKBKC/ref=sr_1_1?ie=UTF8&qid=1348516130&sr=8-1&keywords=steamer+bags

Freeze...your veggies? You mean freeze your own instead of buying them? I would think so, but that's more a food-prep question than a fitness question, not my specialty.

It's easy enough already James T. Porter. Did you know you can get a subscription to tinfoil?

Codename Duchess

Thanks for the contest!

Item in my add on list

I'm not sure what point you are trying to make here. In the report you linked the FBI thanked the Secret Service for their help in apprehending the shooter. I didn't see anything in that report that indicated the FBI thought the Secret Service was conspiring to protect this First Family any less than other First Families.

Do you have an inkling of how moronic that assertion actually is?

Apparently not. Here you go:

http://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-Pack/dp/B001R2NM5U

Do some shopping.

Going high on prices.
10-15$ jars
10-15$ for a tub
5-15$ vermiculite
10$ perlite
13-25$ for a syringe or 5 for 35. recommend these guys.
8$ for rice flour
30-100$ for a pc. (don't have to have this but it's good)

Somewhere between 60 and 120 dollars without the pc and sometimes you can find a pc at a garage sale for cheap or borrow your moms.
You can make your own brf with a coffee grinder, that would add 20ish. You can use these 1 pint Ziploc with screw on lids instead of jars but I would only use these if pc'ing, and make sure to melt inoc holes before pc'ing.

This is my favorite eating container, with DIY reflectix cozy.

Are these big enough :)
http://www.amazon.com/Ziploc-Double-Zipper-XX-Large-3-Count/dp/B003U6FMOK/ref=sr_1_1?ie=UTF8&qid=1374221026&sr=8-1&keywords=xxl+ziploc+storage+bags

made it from 2 xxl ziploc big bags (or as they say on the front, 'grand sacs')

[amazon link] (http://www.amazon.com/gp/product/B003U6FMOK)

How could they forget the Ziploc Divided Rectangles? It's superior in every way to the EasyLunchBoxes (cheaper if you get it in stores, leakproof) except it has less lid color choices. For someone who just wants to pack their own lunch for cheap, the Ziploc Divided Rectangles are my choice.

I purged my mountain of supermarket deli meat containers... (Oscar, Hillshire, etc) Every brand's lid is just a little bit differently sized and I was about to lose my damned mind!!

Now I use Mason jars, plus the 16oz & 32oz Deli Containers that you can buy online in bulk - A few restaurants here use them for your leftovers, and it's nice being able to add them into the collective pile without worrying over Yet Another Kind Of Lid.

You can buy a separate vacuum sealer gizmo (an extra $100 or so, plus bags). This can also be used to improve food preservation and storage.

But Kenji on serious eats has described a method involving dipping a ziploc in water before sealing it shut, so the water pushes the air out, and then eventually said to just use the new product ziploc put out. That's hardly more than the cost of a regular ziploc bag.

One of these+ some beaten eggs and a handful of spinach. when I first made it, it came out like a brick. Microwaved it for 3 solid minutes

So here's the pro strat on making it less brick like: microwave for 1:30. then 45 sec. then 25-30 sec intervals after that depending on how runny the eggs are.

After a year of daily packed lunches and zero leaks into the lunchbag, I can recommend the Ziplock Twist N Lock as seen here

I like this size.

That's when you have to use a vacuum seal bag. The vacuum bags are thicker, usually between 3 and 5 mm and the plastic withstands a higher temperature than zip locks. I've had bags fail on me a few times now and I can't tell you how much it sucks. Sous vide cooking isn't instant gratification so it doubly sucks when I bag rips after waiting hours. I'll use zip locks when I'm making boneless chicken breast or burger patty's that cook in 1 hour but for anything that cooks over night or is an expensive cut of meat I use a vacuum bag. For someone starting out and you don't want to drop 80 bucks on vacuum sealer you can look into one of these 5 dollar zip loc kit. It uses a hand pump and special high grade bags. It's cheap to get started but the bags can get expensive.

http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG/ref=sr_1_1?ie=UTF8&qid=1419735910&sr=8-1&keywords=ziploc+vacuum+sealer+pump

Make sure you order some of [this] (https://www.amazon.com/dp/B001R2NM5U/ref=cm_sw_r_cp_awdb_t1_1HIOAbD167G4E) while you're at it so you have appropriate headgear.

Depending on what you're making, the various sizes that these come in will do well. You can re-use them quite a few times before they crack or otherwise break.

Reditainer Extreme Freeze Deli Food Containers with Lids, 32-Ounce, 24-Pack https://www.amazon.com/dp/B00N2TADOY/ref=cm_sw_r_cp_apa_cwVuybTMJNVC9

I was in the same boat. Packing my lunch and bringing it to work was a hard routine to start but now it is second nature to me. Make twice as much dinner and bring the rest for lunch. My daily routine now is gym for an hour and eat when I get back to my desk. No one at work has ever cared.

Also, a small lunch bag and these Ziploc containers are money.

Ziploc makes large zip top bags for clothes/blanket storage - that’s what I used for my sons blanket.

https://www.amazon.com/gp/product/B003U6A3EY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Highly recommend getting them through amazon subscribe and save, it is usually a hit or miss at the grocery store. Think I pay around $8 for a 3 pack.

My husband is a pastry chef, so we use industry containers. They are them on Amazon too.

http://www.amazon.com/Reditainer-Extreme-Containers-32-Ounce-24-Pack/dp/B00N2TADOY/ref=sr_1_13?ie=UTF8&qid=1453758127&sr=8-13&keywords=food+containers+with+lids

I'm using this kind of hand pump + ziploc bag

https://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG/ref=sr_1_1_a_it?ie=UTF8&qid=1475021418&sr=8-1&keywords=ziploc+sous+vide+hand+pump

These are basically ziploc freezer bags, which can handle extreme temps. My understanding is normal ziploc bags cannot handle the higher temps for cooking.

Looking at the clamp sealer, I think those are just pricier, less flexible with cooking methods, and not needed since sous vide cooking doesn't reall require a perfect air tight seal.

Don't worry, ZipLock's got OP covered

Since you have no desire to see the point I'm making...

Try the Zip Lock Big Bags?

Personally, I wouldn't store your mattress or anything upholstered that you can't seal off like that... I've heard that it's best to avoid, for example, upholstered furniture for sale on Craigslist that is pictured in or says that it has been in a store unit because the risk of bedbugs is high.

Not a damn thing new with this...

http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG

Oh and if you don't want the manual pump, just get the battery operated one...

http://www.amazon.com/Reynolds-00590-Handi-Vac-Vacuum-Sealing-Starter/dp/B000XY8PDW

>There's no way you aren't related to someone in PGI or something like that.

Here's a hat for you

In no way shape or form does it look like they're rigging ballots for Rubio.

Hope this helps

Don't forget this

https://www.amazon.com/Pill-Bag-100-Count-Size/dp/B0001XOIY0

For the range, I just use these

probably meant this

http://www.amazon.com/Ziploc-Twist-Loc-Containers-Lids/dp/B000LNY1D8/ref=pd_sim_k_5?ie=UTF8&refRID=11DRQJCP0MAG2R7J5D0M

These: http://www.amazon.com/Ziploc-Twist-Containers-Round-Small/dp/B000LNY1D8/ref=sr_1_1?ie=UTF8&qid=1347308513&sr=8-1&keywords=Ziplock+containers+round

This. Especially with a few of those gladware containers I saw someone mention in a thread on here recently.

Ziplock bags, as others have stated. Once I have the samples, I tend to press them into Glad disposable storage containers for loading the brush.

https://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-500/dp/B001R2NM5U

https://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-500/dp/B001R2NM5U

TL;DR

Here ya go: https://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-500/dp/B001R2NM5U

It is not foiled tin its aluminum wrap he probably use this http://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-Pack/dp/B001R2NM5U

Move along citizen.

It's on sale too.

https://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-500/dp/B001R2NM5U

Here you go.

[You might need this] (https://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-500/dp/B001R2NM5U)

In case you run out

https://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-500/dp/B001R2NM5U

I think I found your amazon purchase history.

Maybe 2 gallon (https://www.amazon.com/Ziploc-Storage-Bags-Gallon-Count/dp/B00HXCNQWW/) or 3 gallon (https://www.amazon.com/Ziploc-Double-Zipper-Large-5-Count/dp/B003U6A3C6)?

i have a separate DATSURA gym bag i carry my gear in
I also bring a long a Large ZIPLOC Bag for wet gear.

Amazon?

I've been on the same search but they seem to go in sizes from just a bit too small to 'I can hold five rolls'.

I ended up getting these large bags
And a few of these reusable desiccant blocks

10 gallon bags

20 gallon bags

22 gallon bags

when i moved from Hawaii back to Tennessee i put all of my larger set in These fully assembled then put them in plastic storage bins. every thing made it across the pacific and most of North America in (mostly)one piece

Ziploc Big Bag Double Zipper, X-Large, 4-Count https://www.amazon.com/dp/B003U6A3EY/ref=cm_sw_r_cp_apa_i_lnM3DbXJ9EDRC

Target used to have them and possibly still do.

Maybe you should just start buying larger ziploc bags. https://www.amazon.com/Ziploc-Double-Zipper-X-Large-4-Count/dp/B003U6A3EY

I use these. http://www.amazon.com/gp/aw/d/B003U6A3EY?pc_redir=1410840103&robot_redir=1

giant zip loc bag and ductape the edges, check if your local target/walmart has them

same if you go plastic storage bin route, you should ductape the seams

https://www.amazon.com/Ziploc-Double-Zipper-Jumbo-Bags/dp/B003U6FMOK

My suggestion is the same as what I took in 2015 and what I will be bringing to rayado this summer: 2c Tupperware container.

My local grocery store carries them next to the regular Ziploc bags. Otherwise you can get them from Amazon.

I use this for sous-vide. The bags are reusable.

I use this combo to make vacuum sealed jars.

https://www.target.com/p/ball-12ct-wide-mouth-pint-jars/-/A-50624128

https://www.amazon.com/FoodSaver-T03-0023-01-Wide-Mouth-Jar-Sealer/dp/B00005TN7H/ref=sr_1_12?ie=UTF8&qid=1498677791&sr=8-12&keywords=wide+mouth

https://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG/ref=sr_1_1_a_it?ie=UTF8&qid=1498677774&sr=8-1&keywords=ziploc+pump

If you're on a really tight budget, I bought this from Walmart and it hasnt let me down yet.
http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG

This. But, if you need to go with a cheaper route to start, you could try one of the hand-pump sealers.

These: Wide Mouth Mason Jars
This: FoodSaver Wide-Mouth Jar Sealer
This: Ziploc Vacuum Starter Kit

Get

Zipper pouch from here (I have a medium), and zip locks from here.

https://www.amazon.com/Deli-Storage-Containers-Ounce-Count/dp/B005SX9Y4C

​

These containers, between 8, 16 and 32 ounce sizes is what we used all the time in the kitchen to store basically anything. A home cook will probably not need the big size as frequently unless prepping for a big family.

Just buy a big ziploc bag and toss it in there.

Ziploc XL HD Big Bag (4 Bags) Packaging may vary https://www.amazon.com/dp/B00CAOG198/ref=cm_sw_r_cp_apa_yq2NBb8DZR2DD

Amazon!

https://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-500/dp/B001R2NM5U

Should that not work, no he didn't. The nuclear arsenal needs to be refreshed. It's hard to find money with sequestration to do it.

Time to rip down all my walls, floor and ceiling to install some metal sheeting. The most annoying part is going to be the doors for sure... But the plus is that if an EMP ever hits, all my stuff will be safe.

http://www.amazon.com/dp/B001R2NM5U/

A few other things I remembered:

Don't forget mixing bowls. Having a lot of large bowls is always useful.

You will need a strainer or colander or similar to drain your pasta or wash veggies.

Aluminum foil and parchment paper are very useful.

Buy these for storing leftovers. They are way cheaper each than tupperware and stuff, they are reusable, and if they do get ruined, it doesn't matter since they are so cheap. I use these for everything, and I find they have a useful life of nearly as long as the cheap tupperware/gladware/whatever, I don't feel bad about giving them to people, and when I'm cleaning out my fridge of old crap that has gone bad, I can just throw the whole thing out instead of trying to wash stinky old food out of tupperware.

> You do realize that plastic is not only made from oil, most forms of plastic are carginogenic, there is an entire labeling system that tells whether or not plastic is safe to be used for food storage or not, is safe to hold liquids or not, is safe to be microwavable or not, and many other things?

Lots of different kinds of medicines are also made from oil. Crude oil as a feedstock means nothing in this context. It simply is the source from which the monomers are derived from. Go find out for yourself what fractional distillation is. Different grades of fractions are used for different applications as well; analytical grade hexane will be as pure as you can get it to be, as opposed to something like technical grade.

The carcinogens associated with plastics are more often than not the plasticisers used in managing the physical properties of these materials. Carcinogenic behaviour of these plasticisers is only in the context of chronic exposure (for commonly used ones) to significant amounts. Beyond that, significant absorption through skin is highly improbable.

Here are some listings for aluminium foil for you to make your protective hat.

https://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-500/dp/B001R2NM5U

http://www.ebay.com/bhp/aluminum-foil

You can also buy sous vide vacuum bags that use a pump to withdraw the air. Just stop when the gravy gets to the top. Here's one

I'd get a couple of these and store the clothes you don't currently fit into out of the way for now. I think you're right that having them take up space in your closet and seeing them knowing you can't wear them right now is a downer and really affects the whole 'joy' concept of konmari. However, I think you have a very valid reason to keep those items.

These Zip-loc vacuum bags are another way to get air tight storage without the large initial investment of the Foodsaver. The bags can leak though, if too much product is stored in them or if they get a pinhole leak somewhere. I'm using these until I can justify buying a foodsaver myself :)

Here is a crazy idea. Not sure if it would work, but why not try it out. Perhaps the local walmart would have them too.

Ziploc makes vacuum seal bags with hand pumps! They're what I use. They're great.

http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG/ref=sr_1_1?ie=UTF8&qid=1415290541&sr=8-1&keywords=ziploc+vacuum+kit

I find they do lose the seal, but very slowly and has only been a problem with storage of food, not sous vide.

Travel Compression Tool. No batteries needed.

There's always opportunity in failure! Might be time to update processes so a similar issue doesn't recur. You could invest in some large plastic storage bags when you bring items in. Adding such a control may reduce your liability from certain risks like bugs, water, or other accidents.

I wrapped mine in shirts and socks and put that all inside one of these. I had one bottle leak a bit so had to wash a shirt at my destination.

Also for the hops, if you aren't going to buy a food saver, these are cheap enough that they are worth it. It will really be better to purge the air from the hops bags. Probably the grains too, so you don't get that weird ice crystal shit going on, and end up with soggy defrosted gross grains.

https://smile.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG

And you really believe that, that is what will happen? You actually believe that there is a big conspiracy in /r/politics against Ron Paul? Perhaps you haven't seen the other 14 posts (I counted) in the top 50 about Ron Paul, or the one with 966 upvotes that was near the top earlier? Maybe this is more relevant.

Check out Eagle Creek.

Alternatively, put your shirts in a large Ziploc bag with a piece of cardboard and some air. The cardboard keeps the shape while the air prevents the contents from getting crushed.

Alternatively, you can get a case of 100 shirt boxes for $44.

I don't buy thin foil because I do a lot of camping and don't want things to open up and ruin my food on the campfire. But it is just Reynolds Foil, 250' and not even heavy duty. If I bought this double pack on sale from Amazon here it would have only been $12 each.