Reddit mentions: The best food storage products

We found 3,245 Reddit comments discussing the best food storage products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 1,142 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

2. Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container For Kitchen/Sous Vide/Food Prep, 12 Quart, Clear (FG631200CLR)

    Features:
  • QUALITY ENGINEERING: Its commercial grade, break-resistant, polycarbonate material allows for greater durability, product visibility, and a smooth surface, allowing for easy cleaning. Note: There is no lid for the product
  • DESIGNED FOR SAVING SPACE: Square containers store up to 25% more on a shelf than round containers, providing compact storage for your busy kitchen
  • TEMPERATURE RANGE: Made of FDA compliant materials, this food storage container is dishwasher safe and able to withstand temperatures from -40 to 212 degrees Fahrenheit
  • IDEAL FOR SOUS VIDE: The high heat threshold and strong innovative design has made this the sous vide immersion cooking container on
  • PERFECT SIZE FOR: Onions, broccoli, sweet potatoes, avocados, apples, oranges
  • LIDS AVAILABLE: Lid not included. Compatible with lids: FG652300wht, 1980307, 1980308, 1980309, 1980310, and 1980311
  • MANY USE CONTAINER: While perfect for storing any food, these containers are also great for brining or marinating meats, as well as dry storage of cereals, rice, pasta, or trail mixes
  • DIMENSIONS: 3.75 x 2.5 x 1.5 inches
  • NATIONAL SANITATION FOUNDATION APPROVED: NSF 3-A meat and poultry equipment and NSF 2-certified
  • Lid not available for FG631200CLR.
Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container For Kitchen/Sous Vide/Food Prep, 12 Quart, Clear (FG631200CLR)
Specs:
ColorClear
Height7.75 inches
Length11.31 inches
Number of items1
Size12 Qt.
Weight1.5 Pounds
Width10.5 inches
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5. Airscape Coffee and Food Storage Canister - Patented Airtight Lid Preserve Food Freshness with Two Way CO2 Valve, Stainless Steel Food Container, Brushed Steel, Medium 7-Inch Can

    Features:
  • INNOVATIVE & PATENTED DESIGN - Original Airscape coffee & food storage canister with patented plunger lid removes and locks out air and humidity. Patented two-way valve pushes out excess air to preserve & protect freshness & flavor.
  • SOUND OF FRESH - Airscape lid removes all air in the canister creating airless food storage; extends the life of coffee, tea, flour, sugar, cereal, cookies, seeds, herbs, nuts, pet food or any perishable goods. The “swoosh” sound lets you know it’s working
  • COFFEE CONNOISSEUR - Proper storage to preserve the integrity and quality of the whole coffee bean, extending the coffees' body & flavor profile for an exquisitely crafted cup of artisan brew. Resists staining & odor transfer
  • QUALITY COUNTS - Airscape Coffee & Food Storage Canister made from 18/8 restaurant-grade stainless steel, BPA-Free components with an enamel paint finish. Multiple colors available to add a pop of color to your kitchen. Hand-wash only
  • STURDY & STACKABLE - A perfect size for your kitchen counter or easy to stack for compact storage in the pantry. Medium holds approx. 1 lb (500 g) of whole bean coffee [dimensions 5"w x 7"h]; Small holds approx. 1/2 lb (250 g) of whole bean coffee [dimensions 5"w x 4"h]
Airscape Coffee and Food Storage Canister - Patented Airtight Lid Preserve Food Freshness with Two Way CO2 Valve, Stainless Steel Food Container, Brushed Steel, Medium 7-Inch Can
Specs:
ColorBrushed Steel
Height7 inches
Length5 inches
Number of items1
SizeMedium
Weight0.98987555638 Pounds
Width5 inches
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7. Kitchen Safe : Time Locking Container (White Lid + 5.5" Clear Base), As Seen on Shark Tank

    Features:
  • BUILD BETTER HABITS: Creating genuine changes in our habits requires willpower, and oftentimes we don’t have the internal motivation. That is okay, we know it's tough to break bad habits. Once it’s set, the kSafe locking timed container will not reopen until the timer hits zero. The timed safe can be set up to 10 days and is your external motivation to cut back on your addictions and build habits to live a happier life.
  • COMBAT ADDICTION: Over 21 million Americans deal with at least one addiction, and the average person spends upwards of 5 hours a day on their phone. Whether it’s your phone, cigarettes, pills, or other illicit substance, the kSafe timed locking feature helps you overcome bad habits by helping you develop the willpower to fight temptation.
  • PERFECT SIZE FOR YOUR PHONE AND JUNK FOOD: Fit your cell phone (iPhone XS, XS Max, XR & Galaxy S10, S10e, S10+), junk food, cigarettes, keys, credit cards, pills, and any other substance you are looking to break the habits with. Reduce your unhealthy food intake and cut back on salty treats. The kSafe Medium container comes in a variety of colors to blend in or stand out to showcase the steps you’re taking to beat temptation.
  • BE YOUR OWN INTERVENTION: Phone addiction is on the rise within the last 10 years, and Americans have been battling other substance addictions for much longer. Right now, the average person checks their phone 262 times a day. We all could use a helping hand. The kSafe electric container is a simple, concealed way to get a little help fighting addictions many other people also face.
  • SCIENTIFICALLY BACKED RESULTS: The kSafe container is a precommitment device, so you can make smart decisions before the temptation strikes. Studies from Princeton, Harvard, Stanford, and Yale show that precommitment devices are the best way to fight temptation by combating decision fatigue and conserving willpower.
Kitchen Safe : Time Locking Container (White Lid + 5.5" Clear Base), As Seen on Shark Tank
Specs:
ColorMedium (White Lid + Clear Base)
Height0.004 Inches
Length5.511811018 Inches
Number of items1
Weight1.58953290902 Pounds
Width5.511811018 Inches
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9. Kitchen Safe: Time Locking Container (Blue Lid + Clear Base) - 5.5" Height - AS SEEN ON SHARK TANK

    Features:
  • BUILD BETTER HABITS: Creating genuine changes in our habits requires willpower, and oftentimes we don’t have the internal motivation. That is okay, we know it's tough to break bad habits. Once it’s set, the kSafe locking timed container will not reopen until the timer hits zero. The timed safe can be set up to 10 days and is your external motivation to cut back on your addictions and build habits to live a happier life.
  • COMBAT ADDICTION: Over 21 million Americans deal with at least one addiction, and the average person spends upwards of 5 hours a day on their phone. Whether it’s your phone, cigarettes, pills, or other illicit substance, the kSafe timed locking feature helps you overcome bad habits by helping you develop the willpower to fight temptation.
  • PERFECT SIZE FOR YOUR PHONE AND JUNK FOOD: Fit your cell phone (iPhone XS, XS Max, XR & Galaxy S10, S10e, S10+), junk food, cigarettes, keys, credit cards, pills, and any other substance you are looking to break the habits with. Reduce your unhealthy food intake and cut back on salty treats. The kSafe Medium container comes in a variety of colors to blend in or stand out to showcase the steps you’re taking to beat temptation.
  • BE YOUR OWN INTERVENTION: Phone addiction is on the rise within the last 10 years, and Americans have been battling other substance addictions for much longer. Right now, the average person checks their phone 262 times a day. We all could use a helping hand. The kSafe electric container is a simple, concealed way to get a little help fighting addictions many other people also face.
  • SCIENTIFICALLY BACKED RESULTS: The kSafe container is a precommitment device, so you can make smart decisions before the temptation strikes. Studies from Princeton, Harvard, Stanford, and Yale show that precommitment devices are the best way to fight temptation by combating decision fatigue and conserving willpower.
Kitchen Safe: Time Locking Container (Blue Lid + Clear Base) - 5.5" Height - AS SEEN ON SHARK TANK
Specs:
ColorMedium (Blue Lid + Clear Base)
Height0.004 Inches
Length5.5 Inches
Number of items1
Weight1.59 pounds
Width5.5 Inches
▼ Read Reddit mentions

🎓 Reddit experts on food storage products

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where food storage products are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 412
Number of comments: 19
Relevant subreddits: 2
Total score: 79
Number of comments: 24
Relevant subreddits: 7
Total score: 43
Number of comments: 10
Relevant subreddits: 1
Total score: 37
Number of comments: 11
Relevant subreddits: 1
Total score: 32
Number of comments: 9
Relevant subreddits: 1
Total score: 30
Number of comments: 30
Relevant subreddits: 2
Total score: 29
Number of comments: 10
Relevant subreddits: 1
Total score: 22
Number of comments: 10
Relevant subreddits: 1
Total score: 16
Number of comments: 13
Relevant subreddits: 2
Total score: 16
Number of comments: 12
Relevant subreddits: 1

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Top Reddit comments about Food Storage:

u/LadyGreen3 · 2 pointsr/rawpetfood

Hello fellow Chuck & Don’s worker! I too worked at a Chuck & Don’s, granted it was only for 3 months this past winter but I did love the customers I got to educate and the nutrition education! I was offered a more consistent position elsewhere and it offered more money, I could have advanced more in the company as my supervisor wanted me to, but in the end the time commitment and money I could get elsewhere were better.

I still spend most of my time researching stuff, honestly it’s one of my favorite hobbies minus playing board games/DnD, and right now I’m actually calculating my dogs next step in her raw transition for the upcoming months! Because so much kibble has high vegetable percentages, I’ve been taking half a year to get her to a fully comfortable level with me increasing her protein intake and vegetables, and soon we will be making the shift for a BARF diet versus a Honest Kitchen Base Mix diet, especially now that she’s at the right weight I want her at. Using this to calculate her BARF diet needs:
Raw Diet Calculator

I bought some deli containers I actually saw people using for raw food off of Amazon! I have seen some wear and tear with them, but because they are a soft plastic I haven’t had one break yet and it’s only small marks on the plastic! (My cats containers are baby containers which are more sturdy, but I’ve broken a few of them so it kinda negates the higher strength containers, especially when frozen and they are dropped 🙃). I’d say try to go for something like this! Or square ones if possible too.
Deli Containers

So we have a second fridge in our garage, which soon I’m going to have to keep watch that it isn’t horribly effected by the cold winters here otherwise we may have to move it inside which I really do not want to do... but! With this freezer I fit all of my cats raw for 40 days totaling 18.5lbs in small containers. I also can fit my dogs monthly raw which right now comes to 20lbs and I’ll be increasing that to 40lbs. With this 20lbs of food (four 5 lb tubs of Woody’s placed in 28 containers) I still have enough room to double my dogs food. Keep in mind this freezer/fridge is used for the sole purpose of keeping raw food. And I will say it is easy to buy a quick freezer and sell it these days in Minneapolis especially if you try to sell it on Facebook Market Place. Also, I have a normal $20 kitchen scale from Target, it works great for what I use it for and is easy to clean!

I use Steve’s raw for my cats! They love it, and my dog loves when she gets the left overs that don’t fit into a container! They’ve been doing great on it, and I give them rabbit from Woody’s every third meal. I stay pretty consistent with them due to digestive sensitivity! Steve’s is too expensive to feed my girl with though, but the cats are small enough that the money balances out and is cheaper than canned!!!

Love all the supplements you give, I remember all those when I worked at Chuck and Dons! My dog LOVES the minnows! And so do my cats! My dog and cats loved when I got them the Steve’s raw goats milk, but it was too expensive so I have them on Honest Kitchens powdered goats milk instead, lasts a lot longer and doesn’t go bad! I also give my dog Honest Kitchens golden milk which is made from coconuts, and she freaks! Can’t give it to my cats though cause it’s a nut extract.

You should look at signing up for education courses for Steve’s Real Food and for Honest Kitchen through your store! You can get like 3 boxes of free frozen raw meat from Steve’s and a free box from Honest Kitchen! And if your store has more people sign up for Steve’s training you actually get free raw to share with co-workers that is based on how much raw you sell! Right as I left my store qualified for getting almost two boxes of free raw food a month to share!

Honestly love geeking out on nutrition, and since I graduated from the U of M I’ve been noticing more and more how interested I am in animal nutrition, even more so than my own nutrition haha!

u/kaidomac · 1 pointr/soylent

>How strongly do you recommend needing a sous vide setup to start? Can I make it work with just the Instant Pot or do you strongly recommend the sous vide?

So keep in mind that I started using the Instant Pot about 5 years ago (I have 4 of them now...3 I use on a regular basis, plus a jumbo 14-quart model for big cooks) & started doing Sous Vide about 3 years ago, so I've had a long time to save up & learn how to use the various tools that I use today for meal-prep, so don't feel rushed into anything!!

The first thing to discuss is a Mellow vs. an Anova. The Mellow has 2 primary benefits:

  1. Has a chiller
  2. Looks like an appliance (typical SV stick setups with tubs look more like science experiments, lol)

    The Mellow has 2 primary negatives:

  3. It's fairly expensive
  4. It has a limited space in which to cook

    Unless you specifically want a model with a chiller in it to suit your lifestyle, I typically recommend going with an Anova. This is the typical Anova setup I recommend:

  • Anova Nano ($100)
  • 12-quart tub ($20)
  • Top lid ($12)
  • Magnets ($20)

    This is roughly half the price of a Mellow, but has a much larger capacity for bigger items such as pork shoulders & babyback ribs, as well as a larger capacity for more food, so if you need to cook more than two or three steaks at a time, you've got a LOT more room!

    Second, let's talk about lifestyle integration. The Mellow is convenient because it can hold food in chilled water all day & then be scheduled to cook. So I can pre-chill the water, drop in a steak before I leave for work, and have it be ready to sear when I get home. As I typically meal-prep my breakfast & lunch (either muggle food or complete foods) because I work away from home, I prefer to have family dinner at the table, so I can walk in the door, throw some veggies or rice in the Instant Pot, throw my no-knead bread or rolls in the oven, and then sear my sous-vide protein.

    However, that is not the only approach! First, if you're not in a rush to eat when you get home, then you can get away with a stick sous-vide machine. I like to have dinner at 5pm, which is pretty early, so having thing ready to go is a really big benefit for me. Second, if you're willing to plan things out a little, you can actually pre-cook your food sous-vide & then sear it later to both reheat it & to give it a crust. I've been working with this book for some ideas:

    https://www.amazon.com/Sous-Vide-Harness-Schedule-Cooking-dp-1466381280/dp/1466381280/

    Basically, for most proteins other than shrimp, you can cook the food sous-vide, then shock it in an ice bath (this quickly gets it out of the 40-140F "danger zone" for bacteria to grow), then stick it in the fridge. Most foods are safe for like 48 hours (time varies, I've done chicken up to 5 days in advance) in the fridge that way, so if you know you want chicken for dinner tomorrow, then you can grab some breasts from the freezer after work today, cook them for a couple hours, shock them, and stick them in the fridge for a quick meal tomorrow!

    I use both my Mellow & my Anova throughout the week. Like, if I'm having people over, I can cook up a dozen burgers in my Anova tub, shock them, and then all I have to do is throw them on the grill the next day & I have perfectly-cooked burgers in just minutes. Side note, I went to Five Guys the other day: one single-patty burger, one double-patty burger, one soda, one milkshake, and one large Cajun fry was $31. For comparison, 80/20 ground beef is $5 a pound at the grocery store...I could have bought 6 pounds of meat instead & made 12 (much more amazing) giant 8oz sous-vide burgers for the same price. SV burger reminder:

    http://i.imgur.com/fZsnPTm.jpg

    Anyway...lol. I make a wide variety of stuff as part of both my meal-prep approach & for my rotating family dinners, but most often, I use a combination of the sous-vide (mainly for protein, although it's good for so many other things like egg bites, dulce de leche, yogurt, tempering chocolate, etc.) & the Instant Pot for making perfect dinners on a regular basis. So if you an swing the cost of an Anova setup, it's a really nice way to go, and for most people, the cost-savings are easily realized within the first year, if not the first few months.

    >How do you sear a steak or burger? I know this is probably really basic, but cooking really isn’t my thing. Lol

    I literally didn't know how to boil water when I first started (I kid you not), so no worries! If you're not into cooking & don't plan on making it a hobby & view it as a necessary chore, then appliance-based cooking with freezer-storage is definitely an awesome way to go!

    So there are basically 3 ways to sear:

  1. Searzall torch
  2. Cast-iron pan
  3. Gas grill

    I have a tiny, unventilated kitchen, which smokes out easily. The problem with searing is the smoke. If you have a ventilated kitchen, then great! If not, you'll have to get more creative. The Searzall torch is a decent option for searing one or two items indoors; the downside is that it's an expensive setup ($43 for the torch plus $75 for the head attachment, and then just pick up a green one-pound propane canister from Home Depot or wherever). It doesn't crust up as nicely as like a 600F cast-iron pan, but it also doesn't generate nearly as much smoke. Plus it's super fun to use (firepower!), can be used safely indoors, and is useful for a variety of other things. I use it for melting cheese all the time! (cast-iron skillet + Searzall = best, most gooiest grilled cheeses ever!)

    I have a high-wattage induction cooktop (basically a portable burner) that I use outdoors when the weather is nice. It heats up super quick (1800w Nuwave model that goes up to 575F). I use a 12" cast-iron skillet with it for searing stuff like burgers, steaks, porkchops, etc. Smokes a lot, but it's convenient that I can plug it in outside because it can smoke out like crazy. A grill can serve the same function, whether it's charcoal or gas (gas can be preheated fairly quickly, so that's a convenient "weekday" option).

    For most sous-vide'd meats, searing is an essential part of the process. I've tried just eating sous-vide burgers without searing & they're terrible, it's like eating mush. With a crust, however? Awesome! So you definitely want a good searing setup, which will depend on how many people you cook for (a Searzall may fit the bill if it's just two people & you don't mind spending 2-3 minutes per side to sear), if your kitchen has ventilation, if you have a gas grill available, if you have a plug available outside (or if you have an outside deck or patio available at all), etc.

    Side note, don't get discouraged by the wall of text above...the process is pretty simple. My setup is:

  4. All meats are vac-sealed & frozen (flash-frozen on a Silpat-lined baking sheet first, to preserve the shape)
  5. I drop the meat in the sous-vide & cook it
  6. I sear it & then eat it

    Comes out perfect every time, once you nail down the formula for what you like!
u/Highlanderwolf · 2 pointsr/highstories

I started messing around with weed around the same age, so I'm not gonna just say "you're too young" or any of that shit. You'll still do it anyways, and I'd rather you were smart about it.

First, I would highly suggest finding someone who has experience with weed to be with you when you do weed. I'll give you all the advice I know, but it's still better to have an experienced person on hand. Maybe the person that made the cookies?

Second, be careful with edibles, and very careful with edibles when you don't know the concentration. It's really easy to take too much, more so when you've just started. I'd personally suggest you smoke instead of doing edibles, as you can feel the effects much faster, and better gauge how much to use. That being said, smoking isn't the most pleasant thing when you start, and you either need some sort of piece, or you need to be able to roll.

Third, the fun stuff: always have food on hand. Snack food and candy is wonderful, but actual food is also amazing. Really everything is. If you plan on smoking, I'd suggest having something to drink as well, such as Gatorade. Music is great, and you'll find that bass heavy music is really cool. Dubstep was really created for stoners, but I'd suggest Drum and Bass. Honestly, the type of music you choose really sets the tone of your high. Try something like Chillstep if you just want to relax. Just make sure not to play it too loud, headphones might be a good idea d-_-b. Another great thing to do: shower. Go take a really long, hot shower. It's great. Oh, and smoke with friends. It makes things so much more fun, and then you can play Mario Kart or something.

Oh, and if you plan on keeping weed in your house, and don't want people to know, invest in a vacuum seal container, like this one. The smell will go straight through any number of plastic bags. That being said, a mason jar works just as well.

That's all I can think of off the top of my head. Just remember: be mindful of how much you take, have food, and make sure you don't have anything you need to do before you get high. Also, if you have any other questions, I'd suggest making a post on r/weed. They're pretty friendly, and the community is larger than this subreddit, so more people will be able to help you out. r/trees is another good one, but they have an 18+ rule, so don't mention your age.

Anyways, have a good time!

u/RollCakeTroll · 5 pointsr/cigars

Hey there, welcome!

One thing I have to say is that since it sounds like you've ordered online, you're going to have to be patient. Really patient.

First of all, you need to season your humidor. This is because the wood is bone-dry and if you put your cigars in there, the wood will actually soak up the moisture from your cigars! So, the wood needs to be humidified to not do that. Most people here like the easy Boveda method. Drop a Boveda 84% pack in the humidor and leave it for two weeks. Ouch. Yeah, it does suck but the alternative is sponging it down with distilled water. Emphasis on distilled because tap water, mineral water, filtered water, etc has impurities that can taint your cigars. This can be faster but the sudden shock of water to a dry piece of wood can warp the wood slightly and hurt the seal. Since I assume you got the cheapest humidor you could find,(I don't blame you, I have two really cheap humidors I picked up when I started) it's likely going to lose its seasoning in a few months and/or not have a completely perfect seal. This is fine for a few months till you decide to upgrade as a start.

Most of reddit highly recommends the tupperdor approach with your cigars. This is the one most people use (largest size). Combine that with the cedar tray (optional because it has to be seasoned) + hygrometer and you'll be rolling. No seasoning required, which is nice. Obviously it's not as nice looking as a real humidor, but it's cheap and super functional. Your goal is to seal the humidity in, and tupperware does that very well.

Okay, now that storage is out of the way, your cigars. They're not going to be in great condition when you get them. They need minimum 2 weeks rest in a seasoned humidor (or tupperdor, no need to season this because plastic won't wick away the cigar's moisture) with humidification. Most online cigar shops just have their cigars in a giant warehouse and they will be dry. Plus shipping swings in temperature, you have got to let them acclimate.

So yeah, that's a lot of waiting and really hard to sit on cigars and not smoke them. It gets a lot easier when you've got a collection and you've got two weeks of smokes. But starting out, it sucks. So what can you do? The best thing to do is check out your B&M (brick and mortar) if you have one close to you. They'll have cigars already ready to smoke as soon as you buy them. It will not be nearly as cheap as online (taxes plus upkeep of a physical store are much more expensive), but you will have a tobacconist right there who can recommend you things to try based on your tastes. Plus most B&Ms will let you smoke your new acquisition right there in a relaxing environment with some cool people to talk to. That's worth the premium to me alone. If you do buy from a B&M, only take one or two with you (only what you will absolutely smoke in the next few days). They'll generally seal it in a bag for you and that will keep the cigar fresh for a couple days. Since you don't have storage (yet), it's best to come back again later and get a fresh one from their humidor until you have storage.

Keeping cigars is pretty simple once you have the storage. Best way is to honestly get the Boveda packs of your choice (65% or 69% are the most common choices) and toss them in your storage container. They pretty much do all the work of adding humidity or removing humidity. Just toss it in and keep a hygrometer to monitor the RH and make sure nothing is going crazy in there, but they take pretty much all the thought out of the equation.

When? Whenever you want to. Where? Wherever smoking is okay. (though I do recommend cigar bars or stores, always a great environment to kick back and relax in) How? As long as you enjoy it. There's a bunch of "rules" but if you like smoking with a bic lighter and dipping your cigar in brandy, then do whatever you like. You paid for the cigar, so do what you want. Maybe if a friend gave you a nice cigar you might want to be a little respectful to it for your friend's sake, but you get the idea. I guess the only thing I could say as a hard rule is don't cut the cigar too low, else the wrapper will start to unravel.

>and have that time to think of what to say to my family, something along the line of, "It's something I've wanted to try," and indeed it is.

You're an adult spending your own money.

Okay, okay, I get it. I probably wouldn't tell my mother how much I smoke cigars either even though I've long moved out.

Eh, if you've got anyone open in your family to smoking a cigar with you, I'd get one to smoke with them. Sit back, relax, and maybe they'll understand it a bit more.

u/fifey157 · 16 pointsr/EatCheapAndHealthy

I started freezing my leftovers a few months ago in these two compartment containers from Amazon. These containers stack and are dishwasher safe. I have broken a few lids from trying to open them while frozen and found some cracks in the bottom of the containers; just try to be gentle with them, but they are cheap and easy to replace. I like to use these 16 or 32 oz containers to freeze soup and stock.

Here are some of our favorite recipes now. I reheat most everything by doing 50% power in the microwave for 5 minutes and then nuking and stirring 1 minute at a time until the temperature I like. I usually cook an additional 3 minutes.

Black Bean Chili with a side of cornbread – this is my favorite one. It’s around 500 calories for the chili and cornbread. Very filling and warm.

African Peanut Stew with a side of white rice – if you love peanut butter, you’ll love this stew. It’s very filling and less than 400 calories for the stew and rice. Bonus, it’s vegan, but I never feel like I’m missing meat when I eat this. If you like a thick stew, make sure that you smash enough of the sweet potatoes before adding the collard greens to get a good consistency.

Chicken Taco bowl with a side of white rice – my husband like this one a lot. The flavor is really dependent on your salsa, so make sure you pick your favorite. I’ve been using my Instant Pot instead of slow cooker for this one; 15 minutes on high pressure works great. This one is around 500 calories.

Lentil and Vegetable Soup – another vegan recipe that very low calorie, around 200. I usually freeze this one in a soup container and serve with a side of fresh bread.

Freezer (not) refried bean and cheese burritos – another great one for the husband. I make Budget Bytes (not) refried beans (which I haven’t tried in the Instant Pot yet, but I’m sure would work great). For one flour tortilla (100 cal), I do ¼ cup beans (~75 cal) and 1/8 cup shredded cheese (~30 cal), roll them up and wrap them in plastic wrap, and freeze in a large freeze Ziploc bag. I eat them with hot sauce and it’s around 200 calories per burrito; they are pretty filling, but not the healthiest.

Penne pasta with ground turkey and marinara – pasta freezes better than I expected. I love Serious Eats slow cooked tomato sauce. I like to make a batch and freeze the sauce in 4 containers to use for later marinara recipes. For this freezer meal, I’ll use one portion of the sauce with ½ lb of ground turkey that I cooked and crumbled on the stove. I will portion it out over the pasta and freeze; it’s less than 500 calories per serving.

Shredded chicken – portioned into Ziploc bags for an easy way to add meat to a recipe. I recently started cooking a large (~5 lb) package of chicken breasts in my Instant Pot for 15 minutes on manual high with 1 cup of chicken stock. I shred the chicken and let it cool overnight in the fridge. After it’s completely cool, I will portion the chicken into about 2 cups per ziplock bag and place those bags into another larger freezer Ziploc bag. I have used this shredded chicken to add to soups or pot pie.

u/Chef0053 · 1 pointr/recipes

I have a few for you that I think you could handle. First a couple of tips. if you are only feeding yourself. then recipes for 4 should be cut in half. only the ingredients not the cooking times. If you like them make sure you can freeze them and make a full batch. buy yourself some freezer containers you can freeze your own homemade dinners in. Such as these:

for things like spaghetti casserole etc...
[Single Compartment meal prep containers large]
(https://www.amazon.com/LIFT-Certified-BPA-Free-Microwavable-Containers/dp/B0128YT76S/ref=sr_1_5?ie=UTF8&qid=1486741306&sr=8-5&keywords=single+compartment+meal+prep+containers)

I have these ones.. They can go straight from the freezer to the micro, and right into the dishwasher. (top rack) they are GREAT!
[1 and 2 compartment meal prep containers]
(https://www.amazon.com/Meal-Prep-Haven-Compartment-Containers/dp/B011SUKOHE/ref=sr_1_2?ie=UTF8&qid=1486741653&sr=8-2-spons&keywords=meal+prep+containers+2+compartment&psc=1)

now for soups and stews etc.. these are great but will melt in the micro if you nuke them more than 55 seconds at a time. They Will NOT leak!
[soup stew and broth containers]
(https://www.amazon.com/Glotoch-Ounce-Storage-Containers-Proof/dp/B01EFFYTQG/ref=sr_1_2?ie=UTF8&qid=1486742017&sr=8-2&keywords=16+ounce+deli+container)

I have not tried these but I will probably get some
[Round Meal Prep]
(https://www.amazon.com/Prep-Naturals-Containers-Leakproof-Plastic/dp/B01I8AQPNY/ref=sr_1_1?ie=UTF8&qid=1486741830&sr=8-1&keywords=round+meal+prep+containers+microwavable)




a couple more tips. buy garlic already minced in the jar, also you can buy chopped onion at the grocery store but it will cost a bit more. will work though until you get the hang of chopping your own.

First lets start with Rotisserie chicken. they are cheap and will make at least 2 to 4 meals. depending on how many you want to feed. you can pick up some boxed mac and cheese, maybe some betty Crocker au gratin or scalloped potatoes to have with the chicken. then the remainder of the chicken can be pulled from the carcass. any full pieces you can put into the meal prep containers with leftover side dishes for lunch etc.. for the remainder of the meat. pick it as clean as you can. toss the carcass. Later you can learn how to make your own broth with it. but that is for another time. (or you can give it to your mom to make broth...)

the rest of the meat, put into a zip lock bag and freeze it for later. this meat can be used in soups, casseroles, tacos burritos etc..

I will post some recipes below for your chicken leftovers.

these could be nice for appy's, served to your friends? or for a dinner or just snacks. and you don't have to use the whole wheat tortilla either.
[Baked Pizza Taquitos]
(https://www.copymethat.com/r/LNYznIZ/baked-pizza-taquitos-baker-mama/)







Leftover Chicken recipes
These Freeze well
[Black Bean Garnachas]
(https://www.copymethat.com/r/MK9iKnW/black-bean-garnachas-diabetic-cooking-ch/)

this is made in the crock pot. and it doesn't make a whole bunch. you could probably eat it all in 2 settings if you are a big eater.

If you don't have one, get one they are not expensive. Walmart has them for 18 dollars most of the time. but you do want to get a 6 quart, as most recipes are geared towards that size and you won't have to scale a recipe down to fit in your crock pot.

[Creamy Beef Potato Stew]
(https://www.copymethat.com/r/wxM21qf/creamy-beef-potato-stew-better-homes-gar/)

you don't have to get the mini meatballs for this. you can cut the full size ones in half, they would work just fine.
[Dump and Bake Meatball and Casserole]
(https://www.copymethat.com/r/Yx8LVNH/dump-and-bake-meatball-casserole-theseas/)

side dish, these can be done in the oven at 350 for about 20 minutes
[Parmesan Potatoes and carrots]
(https://www.copymethat.com/r/wKjymk0/grilled-parmesan-potatoes-and-carrots/)

[Hamburger Cabbage Casserole]
(https://www.copymethat.com/r/fB1SAxZ/hamburger-cabbage-casserole-betty-crocke/)

[Overnight Meatball and Pasta Casserole]
(https://www.copymethat.com/r/4GAvJYy/overnight-meatball-and-pasta-casserole/)

These Freeze well
[Porcupine meatballs]
(https://www.copymethat.com/r/FlLxY9L/porcupine-meatballs/)

this is a soup that is easy to put to gather and you can use either ground beef, or leftover cooked beef such as pot roast or even steak if you want.
It makes a HUGE amount it is also freezable.

[Qiuck and easy Vegetable Beef Soup]
(https://www.copymethat.com/r/7zH7VLX/quick-and-easy-vegetable-beef-soup/)

another very simple soup (this doesn't make so much, and is also freezable)
If you don't like kale use spinach or any other green you do like.

[Susage, Kale and Bean soup]
(https://www.copymethat.com/r/EXR9lnq/sausage-kale-and-bean-soup-cooking-light/)

this is simple you make a couple of sides, mix this sauce and cook the thighs wow! and freezes fine too.
[Honey Mustard chicken]
(https://www.copymethat.com/r/vAbBkGb/semis-honey-mustard-chicken/)

Leftover spaghetti with meat sauce can be made into a very filling Spaghetti pie, by adding just a few things. the tricky part is placing the plate face down over the small skillet and turning the spaghetti out onto it then back into the pan uncooked side down to finish. it is so worth it though.

[Spaghetti Pie]
(https://www.copymethat.com/r/AdMUHXJ/spaghetti-pie/)

[Pizza Casserole]
(https://www.copymethat.com/r/uP5lKqZ/pizza-casserole-by-ars-melissa/)


for some of that leftover chicken,
[Caesar Chicken pasta Casserole]
(https://www.copymethat.com/r/oMxBZtR/caesar-chicken-pasta-casserole-land-o-la/)

[Chicken Alfredo Casserole]
(https://www.copymethat.com/r/US6M7TC/chicken-alfredo-casserole-i-dont-remembe/)

[Adobe Chicken Wraps]
(https://www.copymethat.com/r/qOBhAzW/adobe-chicken-wraps-betty-crocker/)

[Chicken Enchilada Foil packs]
(https://www.copymethat.com/r/KjYpFms/foil-pack-chicken-enchiladas-kraft/)

Not sure why they call this Turkey Chili since it's made with chicken? but looks good and its fast. would also be freezable.

you could use some of your cooked chicken for this recipe, about 2 cups cut up.
[Fast Turkey Chili]
(https://www.copymethat.com/r/hRHclj0/fast-turkey-chili-recipe-from-wwwmyrecip/)


another use for those meatballs. it's good easy and mostly opening cans and measuring seasonings. and is freezable too.

[meatball Stone Soup]
(https://www.copymethat.com/r/lURnA2d/meatball-stone-soup/)

Don't be afraid of this one. it's easier than it looks and comes to gather pretty quick. it will not freeze well though because of the half & Half. but it is soo good and doesn't make a ton.

[Zuppa Toscana]
(https://www.copymethat.com/r/lURnA2d/meatball-stone-soup/)

I better quit or they will delete this post and you won't get any of these recipes. Good Luck! I hope some of these will work for you!

u/cryospam · 25 pointsr/EatCheapAndHealthy

OK, so it has some startup costs due to it needing a rice cooker and crock pot plus Quinoa is expensive if you buy it in smaller amounts, but you're a bachelor so it's likely you've got a little extra money.

A rice cooker is going to be an important addition to your cooking tools because fuck using the stove and burning shit or having to stand over your cooking. It's easy to use, easy to clean, and it's pretty much automatic, you fill it up, plug it in, flip it to on...and blam that shit's cooking. When if flips itself to off, your rice or quinoa will be done.

A big ass crock pot will serve as the main cooking device for your meals. Again, screw the stove, you don't want to have to stand over the damn thing...pour stuff into this bitch flip it on and go to work on what you'd rather be doing. The bowl comes out and goes right into the dishwasher. I'd have starved to death without a slow cooker when I was a bachelor. As you're making meals for several days here...your mother's little 5 quart version isn't going to cut it, spend the 35 bucks and get this one. The reason you aren't buying a bigger one...they don't make one bigger that isn't 200 bucks.

Quinoa This stuff becomes your "rice" except that it's MUCH better for you than rice. If you're poor or don't care all that much about nutritional value, then by all means, buy rice. But seriously...25 pounds of dry quinoa will last you a long fucking time. Get a big tupperware container, pour the quinoa into it, and leave a 1 cup measuring cup in it. If you're looking to cut some costs but still get some of the nutritional value, mix it half and half in your tupperware so you don't have to mess with it when you're making the meals. The water to food mix is the same for both, 2 cups water, 1 cup quinoa (or NON instant rice).

Meat...buy whatever is on a good sale, never pay more than 3.99 per pound for beef (we aren't buying steaks, look for top or bottom round and buy what's on sale, after 12 hours in a crock pot you won't be able to tell a filet from rump roast), or 1.99 per pound for chicken, pork, or 80/20 ground beef (for the love of your colon don't go worse than 80/20.) Shop the sales, have your mother or sister or grandfather or thrifty co-worker look at the sales fliers and find coupons if you don't have time. Buy in bulk, but freeze in smaller quantities ~ 2 pounds each in generic 1 quart FREEZER bags, not the cheap sandwich ones or you get freezer burn. I buy the Walmart brand freezer bags in boxes of like 100 and they're fine.

My wife still laughs and says she can always tell when I find good sales because when I do, I revert to bachelor shopping style. Thursday I came home with 12 pounds of boneless skinless chicken breasts from Stop and Shop because they were on SUPER cheap sale as they were getting close (3 days) to expiration date, they were a buck a pound, I bought as much as I figured I could fit in my freezer.

Vegetables. This is where you're going to get a good chunk of your nutritional kick. When I was a bachelor I would go to the grocery store on Sunday morning and hit the "it won't last much longer" shelf in the produce aisle. I would buy pretty much whatever vegetables they had if I could chop them and toss them into the crock pot, and because I was going to start cooking it in like an hour, I didn't give a shit that it wasn't going to last another 5 days. I found that I was eating a ton of shit I had never heard of, but it was almost always delicious and amazingly more nutritious than eating from a box.

Vegetables that you should always keep on hand are onions, whole carrots, sweet potatoes, and turnips. They're all cheap regardless of sale, they last a long time if stored properly too. I would buy 10 pound bags of onions, 5 pound bags of carrots, for sweet potatoes and turnips I just made sure I always had like 5-10 pounds. To keep these lasting a long time, get a wire cart thing from Staples or Walmart for like 20 bucks, the wire mesh keeps them open to the air and dry, to help prevent rot. It's also on wheels so if the onions make a mess you can move it and just vacuum under it plus you can drag it over to the kitchen with you when you cook.

To make your meals, you start this the night before you want to eat.
Take out 2 beers, start drinking one, pour the other into the bottom of the crock pot.
Cube your meat (or if it's still frozen then fuck it toss it in whole,) chop your vegetables and add both to the crock pot at about a 1 to 1 portion ratio, if the meat is frozen pack the vegetables around it evenly, if you remembered to thaw the meat and cube it (which will improve your meal quality) then mix them in the crock pot. Season this any way you like. I buy spices cheap from Atlantic Spice Company as they're better quality and a lot less money than grocery store spices. I like the smoky meat flavor so I also add a capful of liquid smoke or toss it with Taco Seasoning once in a while, regardless this is up to you, but when in doubt, onion, garlic, oregano, parsley, salt, pepper. Once you've got like 2 pounds of meat and 2 pounds of vegetables packed into your crock pot, put it on low then walk away. I normally started mine at like 8-10pm.

About 30 minutes before you want dinner, toss 2 cups of quinoa into the rice cooker with 4 cups of water along with some salt, pepper, onion powder, garlic powder. Push the cooking thing down on your rice cooker and walk away. If you were cooking a frozen chunk of meat instead of cubed meat, take this time to shred the fuck out of it inside of the crock pot, no need to mess up any more plates or anything, use a fork and a big ass knife and get the meat evenly shredded to like a pulled pork consistency, then stir the vegetables into it.

When it pops up then take a ladle of the meat and vegetable mix over a scoop of your quinoa and enjoy a badass meal. You'll find that you can fill tupperware containers with the quinoa and the meat/vegetable mix and freeze them or toss them into the fridge for lunches/dinners throughout the week. I would often freeze half of mine and set the other half in the fridge for lunches, the frozen ones would get rotated out so I wasn't eating the same thing lunch and dinner 5 nights a week. If you freeze them, at least date them. I never bothered to label what it was other than that, but they keep like 6 months in the freezer and it's nice to have a mix of different meals.

u/roland00 · 5 pointsr/ADHD

> I'm afraid to talk to my neurologist about the addiction, because I don't know what her reaction would be.

I am not trying to be critical here, but think about these words if you heard them from someone's elses mouth and not yours. You can't control your behavior but you are not willing to talk about your behavior with an expert, who has your best interests at heart, for you are afraid of what would happen. You can't handle it by yourself by your own admission, but you are afraid of getting possible help. You need to get help from someone and stop trying to do this on your own. This doctor is probably one of the best people in your life to help you get help.

Please be willing to talk this over with your doctor. There are stimulant formulations that are harder to abuse (such as the vyvanse you are currently on, but there are other options such as daytrana). Furthermore there are things you can do to make sure you don't abuse your medication. Get one of these amazon link. Put your medication in there, and you can't open it until the timer goes off. If you still don't trust yourself to take 1 and only 1 when the timer goes off you can give your medication to someone else and they will keep you on a schedule.

 

 

This is simplifying the science, but Strattera and the Stimulants work differently. Strattera blocks the NET transporter, NET is called the Norepinephrine Reuptake Transporter but it does not just reuptake Norepinephrine but also other neurotransmitters such as Dopamine. In some parts of the brain Dopamine is reuptaked by the DAT transporter, the Dopamine Reuptake Transporter, and in other parts of the brain NET is used to reuptake dopamine.

Look at this picture from wikipedia This is a picture of the 2 places Dopamine Start and the 4 places Dopamine ends up at.

Stimulants increase the dopamine level in all 4 places. The nucleus accumbens is your reward center, and the striatum is the place where you have the highest cluster of dopamine receptors and reuptake transporters.

 

Strattera increases norepinephrine in a lot of places, but it only increases dopamine in the frontal lobe. Why does it only increase dopamine in the frontal lobe? Because in this part of the brain you use the NET transporter to reuptake dopamine. This dopamine pathway in the frontal lobe is called the mesocortical pathway.



Thus switching to strattera will allow you to get the benefits of ADHD treatment with the frontal lobe while allowing the other parts of your brain to decrease with dopamine tolerance.

Yes you can keep yourself on the wellbutrin combine with strattera if you need to. Yes you can mix strattera with stimulants but your doctor will be careful about doing this for the more meds you mix the more interactions you will have. Your neurologist though will know all this.

 

Another option your neurologist may want to do is try other ADHD drugs such as Intuniv or the Wakeful Agents. Intuniv works completely different than Strattera and the Stimulants. It will help your ADHD and it can be combine with other medicines.

The Wakeful Agents such as Modafinil do have addictive potential. We do not know enough to say it is more or less addictive than the stimulants, but most likely it is less addictive. The wakeful agents may be another ADHD treatment you want to pursue.

Good Luck but please talk to your doctor.

u/Eldridge33 · 3 pointsr/cigars

This is off the topic, but just as a side thought:

Everyone has their own preference when it comes to storing sticks, but if I may - as a new smoker too - Read over this. This was my experience.

" I've literally smoked a handful of cigars up to this point. All came from the local B&M and have been great. Super knowledgeable, helpful bunch of guys, that weren't rude to dude "wet behind the ears".

I enjoy the hobby, a lot.

I got a humidor, couldn't regulate it very well (50 count humi at $50, and only gave it 2 weeks), got frustrated with it, returned it and went the tuppedor route.

All seems really well with my tuppedor set up.

  1. Cigar Oasis Caliber IV Hygrometer
  2. 2 Cedar Trays
  3. 1 Sistema 1870 Klip It
  4. 2 Boveda 69% (60g)

    I let the tuppedor do its thing with only the trays, bovedas, and Hygrometer (no cigars) in it for a day - it settled at 72 degrees / 69 RH in no time. This is a set it and forget it solution. I love it!"

    ​

    As someone new to the hobby I would recommend saving yourself some time and frustration. I know you have already purchased the humidor and its on the way, but if at all possible, you may just consider the Tupperdor route. Switching how I stored my cigars freed my mind and allows me to focus on whats really important - researching good sticks and enjoying them. Two weeks was a long time for me to constantly think about and attempt to season my humidor. And i researched and cross referenced everything on line and at my local B&M. The owners (three dudes) at my local shop all highly recommended the tupperdor route. These are guys who have been smoking cigars longer than I have been alive (30+ yrs).

    The owner said this to me (paraphrasing):

    "It isn't about having a fancy storage case. Its about enjoying time spent with good people. If someone gives you sh*t about how you store your cigars, but either they don't know what they are talking about, or they are an a**hole and you shouldn't waste your time on em. I've been using tupperware for over 10 years, and I'll never go back. Now --- if the president came over, then I may spring for a fancy box!"

    ​

    Just a thought.

    T Eldridge
u/---YNWA--- · 9 pointsr/cigars

Hey! I'll offer up some noob advice since I just started a couple months ago myself and had these same questions. Firstly, welcome to the sub and to the cigar world in general. Hopefully you'll really enjoy your first few smokes and become a BOTL (brother of the leaf)! So here's the good news - a "starter kit" like you are asking about is actually so good that it can be a "lifetime kit." Many people here who have been in to cigars for many years still use this system. A humidor is very nice, but the cheaper ones aren't that great, and even the more expensive ones are truly not necessary. You can keep cigars in just as good condition in the setup I'm about to tell you as any that are kept in expensive humidors, generally. So what you want is nicknamed a tupperdor. Just like it sounds, it's tupperware made to be a humidor. The key is that it has to be airtight. So your basic glad snap lid things aren't usually good enough, but the ones that are airtight are still cheap, they just have snap tight latches and usually a rubber seal around the lip. This one is what I am currently using. Actually many people here use it as well. If you scroll down on that page you will see the "other people bought" suggestions are for a Spanish cedar cigar tray and a digital hygrometer, so you can see many people buy these for this purpose. [This is another option as well.] (https://www.amazon.com/Prestige-Group-AJ25-Acrylic-Humidifier/dp/B00J21X9IS/ref=sr_1_2?ie=UTF8&qid=1501388463&sr=8-2&keywords=acrylic+cigar) This one has the cedar lining in it already but holds fewer cigars and displays differently,
your call. Then you will need a humidity pack like this one from Boveda. They are cheap and this size works for up to 25 cigars I think. Anyway, you simply put it inside the tupperdor with your cigars and close the lid, that's it! The Boveda packs will maintain the humidity int he box at 69%. There are other levels you can get like 72%, and that's more of a personal preference I think. I found that 69% was very common so I went with that and it's been working well for me so far. Also, you don't actually NEED the cedar tray, but it does have some benefits for long term storage of cigars. I actually grabbed some thin Spanish cedar sheets out of a used cigar box and laid them on the bottom of my box for now. Works fine. As for the hygrometer, it's also not required for your needs. I still don't have one. The Boveda packs do their job very reliably. So there you have it, an inexpensive and very reliable way to store cigars for the short term while you test out the cigar world, and it will work long term if you like it and decide to keep smoking. Certainly others with more experience than me will chime in here if I made a mistake or three, this sub community is pretty great. Anyway, enjoy and if you have more questions fire away!

u/[deleted] · 1 pointr/loseit

Doesn't matter if you use teaspoons or cups. The only difference is how much of the rub mix you end up with. I usually use tablespoons and keep the leftovers in a small Rubbermaid container. It makes enough to last a few weeks.

Remove skin from the chicken and sprinkle on the spice mix and rub it in (be careful to wash your hands after touching raw chicken, salmonella is bad news). Cook the chicken at 350F in the oven, or on the grill, for 40-50 minutes (or when internal temperature is 165 degrees F -- do you have a meat thermometer?). If grilling, make sure you remove all the skin and cook the chicken on a sheet of aluminum foil. BBQ sauce goes great too, just be sure you track the calories -- it has lots of sugar.

I eat lots of other stuff too (and track everything in MFP), but this stuff is kind of the basic foundation I start from. Fish is great, especially if you live near the ocean. I like poached salmon. Sometimes I'll have steak. Sometimes I'll cut up the grilled chicken and put it on a salad, or I'll put canned tuna on the salad and use a creamy dressing instead of vinegary one.

The only hard rule is counting all the calories (if you don't have a digital kitchen scale already, go buy one now. This is really necessary). I think it's easier and healthier if I make the staples of my diet mostly meat, greens, berries, fruit, nuts and olives. I try to limit how much potatoes and bready and sugary stuff I eat, but anything's fair game as long as the calories are counted. Be careful with fatty foods -- it's really really easy to get a ton of calories without realizing it. Avoid anything deep fried. You would be amazed how many calories are in a thin layer of oil-soaked breading.

It's also easier to count calories if you make a bunch of meals at once and measure them out into single serving containers that you keep in the fridge. Might be worth buying some Rubbermaid containers while you're shopping for a kitchen scale.

I also like the recipes on foodnetwork.com -- experimenting with recipes is how you get better at cooking. If it doesn't turn out right, it's usually at least edible, and then next time try changing what you did a little until you get it right. Eventually you'll be good enough to confidently serve guests a home cooked meal.

One last thing: just remember that 500 calories a day = 1 pound per week. Once you're past the first couple weeks your progress will get steadier. If you're not on track to make your goal, eat less or move more.

u/Reiterated · 3 pointsr/MealPrepSunday

Hey there! I've been meal prepping for quite a while, and this sub has been great for helping me get ideas. I can't take all the credit for any of these recipes, but I did make them into things that I like. I do freeze the food in the black containers, and take one out and thaw in the fridge the day prior. This prep was for 10 total chicken thighs, cauliflower mash for 10 containers, and then mixed vegetables. The salads I keep in the fridge. Containers are the Fit Packer containers, which I purchased from Amazon. I am actively trying to lose weight (12 pounds gone!) and meal prepping has really helped me stick with my goals. Because of this, I included the calorie information from MFP for those of you who would like that.


Roasted Chicken

10 5oz(ish) chicken thighs (these have bones/skin)

Rosemary (like 4-5 sprigs)

Lemon Juice (about a quarter cup)



Preheat your oven to 400 Fahrenheit and take your chicken out of the package.

In a large bowl, put a quarter of the lemon juice at the bottom with one sprig of rosemary

Layer in your chicken thighs, making sure each has some lemon juice, and rosemary sprigs.

Allow to marinate for about 20 minutes, or until the oven is preheated (You can also marinate overnight, the lemon is VERY strong when you do this though.)

Bake for 45-60 minutes depending on your oven (Side note for this, I like to use those aluminum disposable pans for this from the dollar store. They're $1 for two and the acidity of the lemon killed my metal pan...)

Let cool for about 10 minutes before putting into meal prep containers.


Cauliflower Mash
I got this recipe from food.com, and followed it pretty much exactly. I doubled it, then divided it by 10 so each container has about 100 grams of the mash. (MFP says that each serving is 110-ish calories for 8 servings. I kept this calorie count even though I divided it by 10 to account for any mistakes in counting.)


Vegetables
I do buy frozen, steam-in-bag veggies. These are super cheap and easy to prep, and I haven't had any issues with cooking them and then re-freezing them and having them be mushy or gross at all.


Nutrition Info

With the Green Beans:

  • Calories - 353

  • Protein - 34.5g

  • Carbs - 24.2g

  • Fat - 14.9g

    With the Mixed Veggies:

  • Calories - 363

  • Protein - 34.5g

  • Carbs - 25.2g

  • Fat - 14.9g


    Mason Jar Salads
    This is not my idea at all, and you can totally put whatever veggies you want in this. The idea here is to layer your dressing, then hearty veggies, then less hearty veggies, then lettuce at the top. This particular week I didn't do dressing at the bottom (I like to choose my dressing in the morning before work) Here's what I did!

  • Tomatos (Sunbursts) - 148g

  • Mushrooms (sliced) - 60g

  • Chick Peas - 85g

  • Lettuce - fill the rest of the jar (it's about 85g)


    Nutrition Info

  • Calories - 190

  • Protein - 12g

  • Carbs - 37g

  • Fat - 1g



    Snacks

    In the pictures I have some veggies and hummus. My trick with these is to cut them up and pre package them, just like with the food. Each plastic bag is about 1/2 a red pepper, and I write the total in grams on the bag to make it easy to track. They range from 85-100g per bag. The celery ends up being pretty consistent at 115-120. The hummus I do pre-portion, and that is exactly 28g, or one serving at 60 calories.

    I didn't picture it here, but I also do this with snacks I buy (veggie sticks, mini rice cakes, etc). I find it easy to grab things in the morning this way when everything is prepackaged, but then I don't have to pay for individual packages at the grocery store.

    All in all, this is a fair amount of work (probably 2 hours.) I do this about once every other week. For breakfasts I either do plain rice cakes with peanut butter, or cereal depending on my work schedule. Dinner I usually leave open, but I keep large quantities of salmon and meatballs in the freezer to make easy meals.

    If you have any questions, let me know!
u/squeezylemon · 5 pointsr/MealPrepSunday

I frankly don't understand the popularity of the divided containers, but %90 of my prepped meals are all in one bowl.

I'm pretty cheap, so I just have several of these bowls. They aren't amazing quality, but I've had one set for over a year and use them pretty much weekly, and they're still holding up fine. I don't believe they're dishwasher safe, but I don't put them in the dishwasher anyway.

I also have this set, which is also over a year old and is also in pretty good shape. My mother bought that set about five years ago for typical leftover usage and hers is still going strong as well. The variety of sizes gives me more options for when I don't want to just have "a bowl of stuff" for lunch. I do like that a number of the lids are interchangeable, so you get the flexibility of differing volumes while only having to keep track of three different lid types.

People seem pretty happy with pyrex, so maybe I'll upgrade to that eventually, but what I have works fine for me right now.

u/justbeingkat · 3 pointsr/santashelpers

Disclaimer: these are just a kickoff to get you started. Obviously, you know your girlfriend, your budget, and what's available near you best!

First things first...

How about a Funko doll relevant to her interests? https://funko.com/

How about a sock monkey hat for her Funko doll? https://www.etsy.com/listing/224767016/for-funko-dolls-miniature-sock-monkey

Baking

If she likes baking and Doctor Who, what about this cool TARDIS cookie jar? https://www.amazon.com/Doctor-Who-Tardis-Cookie-Lights/dp/B000VQZOLS/

Speaking of baking, this set is really cute and colorful: https://www.amazon.com/Joiedomi-8-Pieces-Silicone-Including-Chocolate/dp/B01H45ZGVQ/

Cake Decorating

How's she doing on tools?

Does she need tips? https://www.amazon.com/dp/B01IBFP7GW?psc=1

What about some inspiration? https://www.amazon.com/Ideas-Decorating-Cupcakes-Cookies-Cakes/dp/1592536514/ (They even have new copies of the book available from third party sellers for cheap!)

Watching Movies

Does she like going to the theater, or does she like watching movies with you on the couch?

If the theater, movie tickets make an awesome gift, and you can usually get a gift card with a pair of two tickets pretty cheap!

If at home, make a movie gift basket! Go to the dollar store, and find her favorite candy, soda, etc. Grab some microwave popcorn. Pop it in a cute basket or even one of those plastic popcorn containers (or go to your local theater and see if they'll give you one of their cardboard ones for free...) You can throw a DVD in there, too, or one of those Redbox rental coupons, if you have that in your area.

u/jakevkline · 1 pointr/52weeksofcooking

I finally got a better container for my Anova so “Searing” week seemed like a good time to try and sous vide something again. I recently grilled some pork chops (on one of the few snow-free days we’ve had this spring) with great success, so this recipe for Reverse-Seared Sous Vide Pork Chops was a natural fit. I cooked them at 140 for 4 hours and then seared them in a mix of butter and olive oil. These were a great success: delicious, tender, and juicy.

For my MetaTheme, I wanted to make some sort of flaming cocktail. I settled on a Flaming Dragon’s Blood because it looked delicious and the deep red color kind of reminded me of meat, which fit well with the theme. This was surprisingly tasty, and the flaming presentation is always fun.

u/reclaimingmytime · 1 pointr/xxfitness

Full disclosure, I work from home now, so I'm in the enviable position of having a full-size fridge at my disposal all the time.

Depending on what you do during the day, you could keep food in a work fridge or in a cooler with a cold pack in it. Like the second photo at this link: https://www.amazon.com/Evolutionize-Healthy-Meal-Prep-Containers/dp/B0128YT76S/ref=sr_1_2_sspa?s=kitchen&ie=UTF8&qid=1523290175&sr=1-2-spons&keywords=food+prep+containers&psc=1

Although it sounds like you might be UK based?

Anyway, I would do:

  1. Add in protein powder (peanut butter flavor?) to oatmeal

  2. Depending on how much protein you need, keep the greek yogurt or greek yogurt + 1/2 scoop of protein powder or whatever + some fruit or granola for carbs

  3. Add chicken or cooked egg whites to carrots; add in some fruit for carbs, or a piece of bread/toast

  4. Lunch sounds good

  5. Apple, protein shake, peanut butter (to fit fat macros)

  6. Meat and veggies, add rice/grains/fruit as needed

    For shelf stable protein, you can either lean into protein powders, add in tuna like you said, or maybe do beef jerky or hardboiled egg whites. (Still, could be a lot of eggs depending on how much protein you get.)


    Today's a training day for me, but here's what I'm eating:

    (1) Waking: 1 1/2 scoops egg white protein mixed with iced coffee, 4 rice cakes

    (2) 9:30 Training: 1 1/2 scoops whey protein with 16 oz. Gatorade

    (3) ~1hr post workout: 4 oz. cooked chicken with salsa, 2-3 cups broccoli with lemon and salt (all my fats are at the end of the day right now), 60g jellybeans (because it's best to eat sugar during the post-workout period and also PMS)

    (4) Mid-afternoon: Something like (4 oz. chicken plus an apple plus cut red pepper), (more protein powder mixed into oatmeal plus cut red pepper), (more protein powder mixed with water plus apple plus red pepper)

    (5) Dinner: Probably ground turkey meat in taco seasoning, with a little cheese and 2 small corn tortillas, or over rice, plus peppers on the side--or skip the cheese and do cut veggies plus some veggie dip for fats if I'm sick of peppers (this is just what we have in the house today)

    (6) Bedtime: 1 1/2 scoops casein mixed with water to make a pudding, plus 40g peanut butter and some blueberries (in the pudding) or plums for carbs


    I realize it's a lot of protein powder, between whey, casein, egg white...but also, if it makes your life easier and you can afford it? Just try it out and see how you feel. It's shelf stable, you can down it with water, so it's great for traveling or if your job has you in the car a lot.

    Egg whites cook into oatmeal really nicely. They don't really have a taste, and you can get those refrigerated cartons of just egg whites (at least where I live) which makes it really easy to measure out. Then just mix in whatever else flavors fit your macros--peanut butter, cinnamon, vanilla, berries/fruit, whatever. You can just add the egg whites to the oatmeal before you microwave it. I like to stop it every so often and stir it together for texture uniformity.

    Oh, also, you could get protein bars to help supplement some of the mid-day meals. Like a Clif protein bar plus carrots--shelf stable and probably fits your macros. I think it's like 20g protein per bar...

    Does any of that help?



u/ReluctantlyHipster · 2 pointsr/BDSMcommunity

From some experience, realtor's lock boxes work well but are a pain to put keys into/take keys out. You can find a bunch of time-lock safes which are nice and easy but they take away a fun aspect of the keyholder having direct control over the key. The perfect option seems to be the ChronoVault but that is very expensive so I haven't tried it.

About some of the other devices. When I am in chastity I like to be completely trapped. Even if I tried my best, I don't want to be able to get out. The above 3 items work well and are relatively foolproof unless you know how to pick locks. I don't like the plastic locks because they are pretty easy to remove and re-do.

I hope this helped.. Good luck!

u/JimGerm · 3 pointsr/keto

You have landed in the exact right spot. Congrats on getting all that other shit in your life sorted, and now you're sorting out weight. You should be crazy proud of yourself for getting this far.

I'm on lazy keto. Basically that means I only count carbs, nothing else. IT IS CRAZY EASY. I try to stay under 20-30 carbs a day. I sounds like it would be hard, but it's really not. The best tip I can provide is get rid of EVERYTHING in your house you can no longer eat. Just get rid of all of it. I have an issue with throwing away food (I just can't do it), so this was crazy hard for me. Keto is so much easier (and more effective) when there is nothing in the house to temp you that you shouldn't be eating.

After about a week, your carb cravings will just go away. This was both my and my wife's experience anyway. Eat meat, cheese, veggies (the rights ones), and a few other things and the weight will just melt off. I found this website to be VERY helpful when I started.

So I strongly suggest you do the following tonight (why wait? GET TO IT!):

  • Go home and gather everything you can't eat. I suspect this will almost empty your pantry and fridge (it did mine). Donate to a food bank if you wish, but it's got to go.
  • Go to the store and buy some bacon, steaks, cabbage, pork chops, green beans, bacon, zucchini, hamburger patties, various cheeses, bacon, almonds, bacon, and some bacon. If you have a Costco membership, that have huge bags of frozen veggies (beans, broccoli, and cauliflower specifically) that are cost effective and fantastic. They also have the best meat (near me anyway). The best thing about keto is that the food you can eat is CRAZY delicious. It was also kind of a shock to me to realize that real food is a lot more expensive than the garbage I was eating. Don't let this bother you. If there was a pill you could take that did what Keto does, you'd probably spend a lot of money on that, so just pay the real food premium and accept it as an investment in yourself.
  • At some point, go to amazon and get some FitPackers. Make several meals at once so you always have something to eat when you're hungry. In my experience, if you have nothing to eat and are tired, you're more likely to cheat because you're just too tired to do things right. If you meal prep, meals become easy AND keep you on target.
  • Watch the lbs melt off. My wife has lost 10 lbs a month doing nothing but eating what I make (I'm the cook, she can't boil water). I always keep a few different things in the fridge made via meal prepping, that way she has a little variety and can stay on target. She's lost 40 lbs in four months. In fact, she hit her target goal of 140 (139.6) THIS MORNING, and the smile on her face was worth a million bucks.

    So you can do this, but you HAVE TO DO THIS. You have to actually get started. WHAT ARE YOU WAITING FOR? YOUR NEW LIFE IS WAITING FOR YOU. We'll all be here anytime you need. Feel free to PM me if you have any specific food questions. I'm no expert but what I'm doing is working really well and is fantastically easy.

    Enjoy your new life!
u/Techwood111 · 2 pointsr/keto

Hey, you are already on your way!

Log everything you eat as accurately as you can. Get a cheap food scale if you don't have one already. I prefer MyFitnessPal for logging, and have this scale.

As has been said, use the keto calculator to get your numbers, then plug 'em in, and start eating and logging. As large as you are, you will have a pretty high food allowance; hunger should not be an issue for you. It may be helpful for you to spread your meals out over the day - smaller meals, more often.

You mentioned preparing stuff in advance. Get a ton of Rubbermaid and consider shopping for a deep-freeze. I LOVE having lots of pre-made, portioned out food to choose from. It makes it easy to grab something good when you are hungry, instead of bailing out and eating something you'd really rather not.

I prefer to weigh every single day, the very first thing in the morning. That helps me to begin each day in the right frame of mind. It is great to see the graph of my steady decrease in weight.

Consider getting a FitBit. I have a "One." I like it a lot; it syncs automatically with MyFitnessPal, and if I have walked more than normal, I get to eat more calories if I want to. A very small walk is a great way to earn a little snack if you are wanting one. Calories in, calories out... almost too simple to be true, but it works!

KCKO is a pretty good mantra.

Drop that weight, screw the gastric bypass. (I've seen plenty of those that didn't help). Once you are fit, get that hernia addressed, with a huge reduction in the chance that you'll die in the OR. Seriously, you are doing the right thing, taking charge of your health. If you just muster the courage to give it a solid try, you will be amazed at how easy it is, and you'll cuss yourself for not starting sooner.

Best wishes, and keep us updated!

u/MotherofSalsa · 3 pointsr/MealPrepSunday

Do not buy these containers. They're fine for a few weeks and washings but they crack and shatter super easily. I'll never buy them again.

I also own these and these hard ones. The single compartment ones I've ordered over and over (they're plastic, they start to show wear and tear and break down after a while. Also I just like fresh containers lol. I buy new ones evey 3 months or so) because they're so great. Never had one break on me and they're a great size. The hard plastic ones are also amazing. The Plastic is thick and not flimsy at all. They're smaller but I've had no problems with them either.

I just bought a Jaxx FitPack luchbox yesterday on Amazon. It comes with it's own containers and ice pack. A coworker has one and I've messed around with her containers to see what they're like and they seem pretty sturdy too IMO. It'll be here tomorrow so if you're interested I can update you on them when I actually have them in my hands.

u/aahrg · 3 pointsr/sousvide

Anova and Joule are the main contenders in the immersion circulator game.

You can use any cooking pot or cooler as your vessel, but lots of people buy clear plastic foodservice containers (Cambro, Rubbermaid) since they look a bit better (and a bit futuristic) sitting on your counter. You can cut a hole in the lid of your cooler/container to have a hole for your circulator in order to minimize evaporation. If you're gonna go that route I suggest you do buy a foodservice container and save your cooler for when you actually need it as a cooler. (The product I linked is just an example of what I mean by foodservice container. Get whatever you can find locally but make sure it's good for high temps)

And there's a stainless steel IKEA folding pot lid organizer thing that people use to keep their bags tidy in the water. Really any kind of stainless/rustproof rack that can fit in your container will do. (This isn't really necessary, but looks a bit nicer and makes it easier to retrieve your bags from the hot water with tongs or whatever)

As for vacuum sealers, I recommend getting a cheap manual foodsaver (The kind that you clamp down and press a button to seal), as the automatic ones tend to break easily. You can get 3rd party bags such as foodvacbags brand (I see that kind recommended on here, never tried them since they aren't available in canada), or get the foodsaver brand name ones for cheap-ish at costco (This is what I do) If you don't want to pull the trigger on a sealer just yet, get some ziploc brand freezer bags and use the immersion method to seal them.

u/pickboy87 · 6 pointsr/cigars

Here's my advice since I literally just started a few weeks ago. This is exactly what I wished I knew before I spent money on random cigars from various sites.

  1. Depending on how many sticks you plan on getting at a time, invest in a tuppedor. Don't waste your time with a wooden humidor (at least right now). I picked up these from amazon and all my ~40-50 sticks sit comfortably in there.
  • Plastic "humidor"
  • Hygrometer
  • Boveda Packs, although I might lean towards the 65% next time. Also, you only need 1 pack in a tuppedor, 2 is overkill. They can also be recharged, so don't throw them away when they dry out.

  1. If you have a nice brick and mortar tobacco store (not a hole in the wall place that caters only to e-cigs and accessories) near you, visit them and ask questions. If they are worth their salt, they should be fairly knowledgeable about cigars. They will point you in the right direction. I stupidly didn't do this and just kind of bought random shit online and have had mixed results with what I bought. The stuff I've bought at the store has been much, much fresher too. However, you will be spending 30-40% above what you'll pay online. I found it worth it for how much time and effort the staff spent helping me, but it is quite a bit more expensive.

  2. If that's not an option, look for sampler packs online. You can find cheap options that include a bunch of different sticks so you can sample a variety. I would suggest looking at smallbatch mixes find a price you're comfortable with spending (30 to 40 should be plenty, maybe buy 2 of the $30 to $40 packs so you end with ~10 cigars) and in the comment section of your order mention that you're brand new to cigars. He should be able to make an excellent mix for a new smoker. Use code "rcigars" for 10% off (without the "", not sure if valid for the mix).

  3. Also, if you don't come from a background of smoking cigarettes, stick with the mild to medium strength cigars. I smoked a few full strength ones from the samplers I got and they kicked my ass. It was unpleasant to say the least. If you DO plan on smoking a full strength cigar, smoke on a full stomach and drink something sweet with it. Sweet tea or a pop of some sort works well to quell the nicotine content.

  4. Accessories. All you really need is a decent cutter and a torch lighter and you're all set.
  • A cutter
  • A butane lighter
  • Fuel [Note, you can use cheaper fuel, but your lighter may get clogged with shitty zippo butane fuel.]
  • Some sort of ashtray. You don't realize how nice it is to have one until you don't have one and have no place to rest your cigar.

  1. If you do find a cigar you enjoy, try buying a 5 pack of it. Let it rest for a week or so and try them out over the course of a month or several months and see if you enjoy them as much as you did the first time. See if they get better with age. I have far too many 1 offs that I enjoyed, but would I still enjoy them a month from now? 2 months from now?

  2. Oh, and generally stay away from infused cigars. They use shittier tobacco since they can mask it with flavors. The girlfriend still likes these, but I think she's starting to come around to a natural sweetness/chocolate taste instead of an artificially infused one. Plus they stink up your humidor and can potentially ruin the taste of your other cigars in them if they are in close contact.

  3. Online sites that I've enjoyed purchasing from and ship quickly:
  1. Look up retrohaling. You'll taste more of your cigar this way. Warning, it does burn the hell out of your nose the first handful of times you do it. Start with a mild cigar instead of a full strength one like I stupidly decided to do. :P

    Hopefully this helps.

    Edit: Many edits to fix errors and add additional info.
u/AztexLA · 3 pointsr/cigars

Hey fellow Angelino welcome! That's not a bad buy for that price especially for a starter set. The sticks are just to help you get your feet wet there are a few in there that are decent for beginners. I can't say much about the humidor but usually when they combine them in a cheap set like that they aren't the best quality. If you don't care for aesthetics I would recommend getting a tupperdor and throwing in there some 65 RH bovedas. You just stick the cigars in there and a boveda or two and you are golden! Also check out r/cigarmarket for future buys it's a great place if you are looking to get samplers at a great price people will help hook you up!

Hope you enjoy your stay!

P.S. What school do you go to?

u/WillowWagner · 3 pointsr/keto

I understand the appetite problem, but you put gas in your car whether you feel like it or not, and you need to eat whether you feel like it or not.

A bulletproof tea, a Quest Bar, and some heavy cream are not enough nutrients to live on. You're not getting enough protein to maintain the muscles you have now, let alone build any new ones.

Go back to the Ruled.me site, or to Caveman Keto, and make a couple of their casseroles. Then package them in meal prep containers. (Pick a size that suits you.) It's a couple of hours of work on the weekend, and a few minutes to heat one up daily.

There are recipes for keto breakfast muffins all over the net. I like these: http://cavemanketo.com/keto-breakfast-muffins/

Chia pudding is pretty good, too. 1/3 cup whole chia seeds. 8 oz unsweetened almond milk. I like chocolate. A scoop of protein powder. A spoonful of cocoa powder and sweetener to taste. Throw in a bit of heavy cream for fat content, put it in a mug or a disposable beverage cup (you know the red ones, from parties?) and let it set up overnight in the fridge. Eat it while you're doing your homework. It's sort of like a chocolate tapioca pudding.

If you eat a well planned keto diet, it's very likely that your ADHD will lighten up, that your focus and memory will improve, and your moods, too. You'll also have more energy and enthusiasm. I'm not saying it'll cure anything, but it'll help. A lot.

If you keep eating as you are, though, I guarantee you'll crash and burn. The hunger will build and it'll come after you like a starving lion. Your life is complicated enough. You don't need any starving lions.

I know you're not hungry. You have to eat anyway. Sorry.

u/TheOneGuyFromNowhere · 5 pointsr/cigars

I haven't purchased a lot from TNT, but I think you'd probably be better served buying some name brand sticks you'll be able to get in the future. TNT isn't really well known for high quality cigars. If it's between those two options, definitely grab some sticks from Shad. Lots of other good places as well, with name brand sticks.

As for the Humidor, honestly, wood Humidors are more trouble than theyre worth. Grab a gasketed Tupperware like this as well as some 65% Boveda packs and you'll be in great shape. These will keep your cigars in perfect shape, with the least amount of maintenance.

u/wizkid32 · 2 pointsr/sousvide

You can pretty much cook as many steaks as you can fit in your container, so long as you keep them somewhat separated. I like to use cheap steel cooling racks for this. They'll rust, but that doesn't really matter.

As for container recommendations, get yourself a restaurant-style plastic food bin. They hold heat a lot better and are better shaped than a big pot. I have a 5 gallon Rubbermaid model, which works very well for medium to large cooks. I've fit four racks of beef ribs in there (barely!), and an 4-bone rib roast in that thing, as well as a metric butt-ton of kabobs (about 15 lbs!).

However, if you're just feeding yourself and/or a significant other, it's probably a bit overkill. In that case, going for a 3 gallon squarish bin is probably a good idea, since you can buy aftermarket lids for them to fit your sous vide cooker.

3 Gallon Container: https://www.amazon.com/dp/B000R8JOUC/ref=sspa_dk_detail_0?th=1

5 Gallon Container:
https://www.amazon.com/Cambro-12189CW135-Polycarbonate-Storage-Camwear/dp/B002NQB63E/ref=pd_sbs_328_4?_encoding=UTF8&psc=1&refRID=HSS7H6QA7T55EV38JZMQ

3 Gallon Custom Lid: https://www.amazon.com/dp/B06XKQZCXJ?aaxitk=iSifJRwGyA8wJ2KnLTl3IA

u/inkyysquid · 135 pointsr/MealPrepSunday

Total cost was almost exactly 100 dollars, so 25 per person - that includes the lunches here as well as enough leftovers for everyone's dinners and snacks - this week we filled half cup containers with grapes, chopped carrots, chopped celery, and also got some pita for extra hummus from the wraps, chips and salsa, and like 20 cups of yogurt!! We also got a few apples and bananas to eat for breakfast.

From left to right:

  • Paninis with teriyaki sweet potatoes

  • Pasta w/ lemon, herbs, and shaved Parmesan and green beans

  • Wrap bowls (these can be constructed into wrap form in advance but we always make them the morning of w/ some red pepper hummus, it's super good) with strawberries

  • Taco bowls (same idea as the wraps but with salsa instead of hummus) with roasted corn

  • "Take-out" style noodles w/ chicken with cucumber salad with ginger/garlic/soy sauce

    A quick note that applies to both pasta recipes is double the sauce! For the take-out noodles we took only four servings (like half) of the cooked pasta and mixed it with the doubled sauce and it was still only just enough.

    One of our roommates is a vegetarian, so we try to make meat and vegetarian protein options for all the dishes - this made great vegetarian meatballs but you can also just cook the mix and throw it into wraps/onto sandwiches or salads. We also have tofu "chorizo" as the alternative for the taco bowls.

    Edit:
    These are our containers! They're microwave and dishwasher safe, but not totally leakproof (they're fine for brothy/saucey stuff but I wouldn't put soup in them).

    We use a mix of these and a cheap bulk pack we got at Fiesta for leftovers. The rubbermaids are expensive but they don't stain and are actually leakproof which is nice!! We also have three of those lunchblox sandwich kits and we use the half cup containers that come with those to portion out snacks in advance (fruits and cut veggies mostly).
u/splat313 · 3 pointsr/cigars

Like the other commenter said, tupperware containers provide very good seals. You want one with a gasket.

Sistema KLIP IT Rectangular Collection Food Storage Container,236 Oz https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_apa_i_3edTDbM9D4P5G are pretty popular and they almost exactly fit two spanish cedar trays that you can also find on Amazon. The trays arent required, but look and smell nice. That will fit two boxes of cigars, so say 30-50 loose ones

Boveda packs are little packets that absorb or release moisture to bring the air to its stated humidity level. They are very widely used in humidors, especially tuperware. A 65% pack or two and you're good to go.

For like 20-30 bucks you can have a setup that will preserve cigars for years. Just keep it in a cool area of your house like the basement. I think 65-70 degrees is ideal.

Hygrometers will report the temp and humidty. You can get an electronic one off amazon for like 10 dollars. Its not required as I've never heard a boveda pack failing.

u/WineoSK · 3 pointsr/xxketo

I prep the toppings separately in smaller containers so they don't get the greens soggy then mix when ready to eat. Depending on the state of your office fridge, you could make a weeks worth of toppings in one container and then just bring in a container of greens each day and mix it there.... or bring two containers in each day (plus dressing).

Sometimes I mix the dressing in with the toppings to keep things simple, but that's up to you.

As far as the containers themselves, I use the cheap meal prep containers from Amazon [here] (http://www.amazon.com/Fitpacker-Meal-Prep-Containers-Microwavable/dp/B00VWJHFTM/ref=sr_1_6?ie=UTF8&qid=1462975509&sr=8-6&keywords=food+prep+containers), but there are tons of different ones depending on what you're looking for.

Best of luck to you and your husband! I fantasize daily about getting out of this job and striking it out on my own. That's really brave and kudos to both of you on that huge decision.

u/jamesbrownscrackpipe · 1 pointr/kratom

https://www.amazon.com/Kitchen-Safe-Locking-Container-Height/dp/B00E9J3MLM

Here you go. Awesome contraption that was specifically made for moderating food, cigarettes, etc., but works perfect fro kratom as well.

Anyways, I have a pretty large stash saved up over the years in case of a ban, so obviously I can't fit it all in that little thing. We have a hall closet with it's own deadbolt/ key, and I'll lock the closet door with all my kratom, then put the key in the container and set the timer for however long I want. Once it's in there and the timer is set, there is no way to open it until the time is up. It def. keeps me in check because if the kratom is accessible when I'm trying to quit, I'll ALWAYS find ways to justify it. When it's locked up though and I know I'm not getting any, the cravings are manageable.

YES, you can easily break the container with a hammer or whatever. That's the thing though, this is kratom not heroin or crack. I'm not pulling out my hair wanting some when I'm quitting, it's really not that bad. I just need that liiiiitttle extra for my willpower and this method works great!

u/xoPurple · 4 pointsr/MealPrepSunday

I live in Canada, and personally found it difficult to find decent containers (still on the hunt) that are not overly expensive since I need to buy at least 10.

I currently use a mix of these plastic containers which probably wont last as long as the glass containers from ikea. They seem like they are good enough thus far lasting through microwaves and dishwashers. IMO, they are a pretty decent size - at least for my needs... for my basic meal prep it fit 1 cup cooked rice, 112g of chicken breast and a bunch of broccoli.

If I was American I'd probably go for these containers

I'm not a pro at this as I just started MPS recently, but I've learned it's best to get containers that are freezer/microwave/dishwasher safe, BPA free. Hopefully others can chime in with their experience!

Finally, I get my inspo from:

u/MrMajors · 2 pointsr/sousvide

I have used a number of containers for my Anova.

  1. 25 Qt. Coleman cooler for long cooks with larger items with rack.
  2. 5 gallon SS Brew Kettle with Reflectix jacket for 185F vegie cooks with rack.
  3. 5 gal Polycarbonate container with lid cut out for a family members Anova with Weber rib rack from this thread:

    http://www.reddit.com/r/sousvide/comments/2d71u1/whats_your_container_of_choice/

  4. 12 qt Camwear square Poly container with lid cut out with Sous Vide Supreme universal rack.

    Cooler is best for long cooking times and 12 Qt Camwear for daily short cooks.

    Consider that 4 or 5 gallons of water is heavy to move around for a few steaks or eggs or chicken and takes time/energy to get up to cooking temps.

    The 12 qt. Camwear with Sous Vide Supreme universal rack is the best looking of the bunch if there are any SO appearance issues and my first choice.

    http://www.amazon.com/gp/product/B0001MRUKA/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

    http://www.sousvidesupreme.com/Shop_Online/Accessories/SousVide_Supreme_Universal_Pouch_Rack/Product.aspx?ProductID=37&DeptID=45

    Have Fun
u/--fix · 4 pointsr/cigars

TO ALL NOOBS looking to build a tupperdore. Or seasoned guys looking to build yet another: [Here is a great piece of tupperware](https://www.amazon.com/gp/product/B00OW0Y000/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1] on amazon. I recently got it and I couldn't be happier. Great size, great seal, and even has a moisture tray (I just put my boveda packs under that).

Here's a great Humidity/temp gauge

For humidity, Boveda packs are the way to go. A lot of the guys here suggest 65% humidity. Mine is at 69% but I may cut back, we'll see.

Also smoke a Drew Estate - Undercrown. Medium bodied cigar with great flavors and a really nice sweet taste throughout. (Sorry if you've seen me say this many times, it's a great cigar haha)

EDIT Here's another, cheaper tupperware option suggested by /u/nicknameisnub

u/xstrex · 3 pointsr/ZeroWaste

Here’s a few options I’ve had good luck with.
I personally eat mostly paleo, and rarely go out, so everything is cooked from scratch, every week.
Weck Jars: great glass (and rubber) jars for storing just about anything. I like these for storing portions, and sauces/dips: https://www.amazon.com/dp/B01M71UCKA/ref=cm_sw_r_cp_api_i_jjoqDbJZ6FR26

Larger glass containers, I use these for larger portions of just about everything. Air tight, reusable, etc. I personally use the ikea brand, but same concept: https://www.amazon.com/dp/B00LN810PM/ref=cm_sw_r_cp_api_i_pmoqDbMMM817D

Stasher brand bags, made of silicon, heat/freeze proof, reusable, etc. make for a great plastic bag replacement: https://www.amazon.com/dp/B07RC84B75/ref=cm_sw_r_cp_api_i_7ooqDbGS9GWQ2

Another option is always mason jars. They’ve been around for ever! Are relatively inexpensive, reusable, dishwasher safe, freezer safe, etc. Can also be vacuum sealed! I use these to store most of my raw ingredients, flours, nuts, powders, etc. I would recommend sticking with either wide-mouth or regular, but not both. Combining the two, gets old, when you have a few dozen!

Hope some of this stuff helps!

u/DefinitelyCaligula · 3 pointsr/SkincareAddiction

I have these little containers from Wegmans. They're supposed to be for packing dressings and wet salad ingredients together so you don't have a soggy, macerated mess of lettuce when you go to eat lunch, but they're the perfect size for a short trip's worth of product and not so big that you'd feel silly taking it somewhere for just a night. They come in a pack of four and the lids are different colors, which is good when you have four identical-looking white lotiony products to pack. Cold cream, moisturizer, the lotion I'm using to treat my KP, and either sunblock (if it's just a night or two, any longer and I would just bring the whole bottle) or body lotion. They fit perfectly into an Ipsy bag. Wham. Since they're for dressing you could probably put oil in them without it leaking everywhere, but I haven't personally tried it.

Edit: Here are the containers. They're really expensive on Amazon for some reason. I think I paid $3 or $4 for mine.

u/KestrelLowing · 6 pointsr/LifeProTips

Here are some of my staples:

  • Get a thermos. This one in particular is awesome - I've never had it leak, and it keeps food warm for ~5 hours (more if it's mostly liquid). I'll take half a can of soup (usually something like chunky campbells) and then in a tupperware container I'll also take some crackers, or if I've got it a roll of bread.
  • When I'm feeling lazy, I just take a small jar of peanut butter and tupperware of ritz crackers
  • Summer sausage, cheese, and crackers. When you get summer sausage, slice it up, slice up some cheese, put them in separate baggies or tupperware, throw a blue ice into your lunchbag (lunchbags are definitely needed for just about everything)
  • Salad. I have one of these containers that helps me get the correct portions for salad, and also has a handy little dressing container as well as a blue ice. It's nice and compact. All I do it get one of those premade lettuce mixes, usually throw in some spinach as well, and then in the top portion, I put some croutons (or something crunchy) and either cut up fruit (apples, strawberries) or cooked chicken (usually from a rotisserie chicken).
  • Apples are fantastic, as are bananas
  • I'd suggest getting some twist top tupperware if you want to bring more liquidy things (cut up watermelon springs to mind). I've found that the twist top tends to do better than the standard snap on.
u/mehunno · 3 pointsr/weddingplanning

We registered at Amazon for the selection and convenience. We could find just about anything on amazon, and could add anything else through the universal registry feature. Guests shipped most gifts to our home, which was great since we live across the country from where we were married. I'd heard the return policy was rough, but luckily we didn't have any duplicate purchases. Amazon's registry was perfect for our needs.

Some of the most-used items we received:

u/oldmanshakey · 3 pointsr/exmormon

After a year of Starbucks on my walk to work (and adding it up and shaking my head), I reached out to a high school friend and mega coffee nerd, and ultimately went with his recommendation for "best entry level" brew at home set up. It's been great. A little spendy to get into it, but it paid for itself quickly, and I've loved experimenting with different roasts of whole beans and doing the grinding myself.

​

Grinding:

Baratza Encore Conical Burr Coffee Grinder

​

Brewing:

Breville BDC450BSS Precision Brewer Thermal Coffee Maker

​

Storing Beans:

Airscape Coffee Canister

​

Good luck, and happy brewing!

​

Edit: Formatting

u/MasterCookSwag · -1 pointsr/Cooking

I use a joule and am quite happy. It's compact and has a bigger heating element than most of the competition. The one drawback is it's app controlled only which can be wonky but I don't mind.

I use a Rubbermaid bin I got on Amazon with a lid cut for the joule and it works perfectly. The whole setup was probably less than $250 too.


here is a chuck roast I did at 135 for 24 hours. It was positively the best chuck roast I've personally made. Simple recipe too: salt, pepper, thyme, and rosemary and that's it.


E: here is the lid and here is the container. They also have different sizes if you want larger or smaller. I'll sometimes use a pot if I'm making something quick like eggs but for longer cooks this works pretty well. Plus I can just drop it in the sink which helps my paranoia about leaving it on all day/night.

u/Jennynot · 2 pointsr/1200isplentyketo

When portioning out nuts I have a tiny container I used for the purpose. They contain exactly 25g of peanuts (150 cals, 3g carbs) - so I agree that's high but the key thing is it's the pot I take with me so I can't overeat.

Sugar free jelly is my goto snack for sure. I split 1 pack into three portions which come out to 10 calories and 0 carbs for something that does genuinely keep me full for a while. Certainly helps a sweet/snack craving. Also because they're in these little containers you can pop a lid on them and take them to work for lunch which is helpful!

(FYI those little pots are also great for things like sala dressings and vitamin tablets... so useful!)

u/updog357 · 4 pointsr/cigars

/u/DavisEcho is referring to a Tupperdor. Below is my standard recommendation, however it might be a little big for you. However this can give you an idea of what to look for.

The smaller Sistema, like the 1830 holds in the 30-35 cigar range and might be a better fit.

Sistema 1870: $20

  • Check locally, Target or Home Goods might have this for less.
  • Any of the Sistema containers are good options. They have clamps and a gasket in the lid to make sure the container stays airtight. Choose the one that fits your needs or a similar product. The 1870 will hold around 80 cigars.

    Boveda Packs: $17

  • Choose the pack that is right for you. Personally I like 65%.
  • If you go with a different size container, you might need to adjust how many packs you get. Remember to get the number of packs per the capacity of the container, not how many cigars are currently in the container. This page will help you determine how many packs you will need.

    Digital Hygrometer: HygroSet II - $14 or Caliber IV - $24

  • Any correctly callibrated digital hygrometer will work.
  • I have both of the above and they are good options

    Spanish Cedar Trays: $13

  • These are not needed, however work well for organization
  • Plastic trays will also work.
  • If you choose a different container, make sure the trays fit.
u/krdshrk · 1 pointr/cigars

Correct. Boveda packs are true 2-way humidification. If the humidity goes high, they will absorb some of it as well. They do an excellent job of keeping humidity when the humidor is seasoned properly and has a good seal.

Wooden humidors do take a bit of maintenance. I would recommend looking into a Tupperdor type setup. Get a plastic tupperware type container that has a good seal. We generally recommend the Sistema Klip It 232 Oz - the price on amazon is fairly high right now but Target will have it for $14'ish. Combine that with some Boveda 60g packs (recommend 65% RH) and you're all set. You can even get a Spanish Cedar Tray to help organize. Will fit perfectly inside.

u/Stephanie_3D · 2 pointsr/sousvide

I have the joule, it's easy to use and small. Rated the best by America's test kitchen.
You can save $50 by opting for the non stainless steel version. The internals are exactly the same, just cosmetic on the caps.

I personally opted for the Rubbermaid Commercial containers
https://www.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC/ref=mp_s_a_1_3 the 18qt is perfect for most cooks. For long cooks you might want some insulation, like a wrap or something. A 12qt is likely too small for a turkey. My 18qt can barely fit a small one.

I don't use a rack very often. It can be good if you cook a lot at once.

Don't forget a searing method! I have an iwatani torch, https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=mp_s_a_1_3
A good cast iron skillet, and a homemade yakitori grill (most just use a starter chimney).

The basic foodsaver is good enough, though some don't have enough sealing power for wet foods. Some models have a wet/dry setting. All else fails you can get an impulse sealer. I use mine to double the seals on Ziploc bags, which their quality has been questionable and leak sometimes.
So long as the sealer has an accessory port, you can get a handheld attachment later. I actually don't recommend the fancy models with auto seal or bag detect, they tend to have more issues and less control over the process.

If you're looking to do a whole turkey, you'll need to get a big bag, or a vacuum sealer with at least 15in width. Cheaper just to get a big bag.

u/courtesyofthebadwolf · 2 pointsr/GiftIdeas

I would probably go with something TARDIS related. It's the main component of Doctor Who, aside from the Doctor. I would try to go for something like this. It's a few dollars over, but you may be able to find it cheaper. I love the tea kettle, but it's a bit higher. Check out the Doctor Who selection of Think Geek for some more ideas. Etsy usually has some cool DW stuff, too.

There's also this book about the making of The Princess Bride, written by Cary Elwes! I really want to read it and imagine most fans would love it, as well.

u/Puckfan21 · 5 pointsr/cigars

I got you.

Container like this but this same one can be found cheaper at Target. You may need to use a free ship to store pick up option.

At least one of these, but two can stack in the above container.

A digital hygrometer. I use this guy.. Feel free to shop around obviously. Avoid analog hygrometers and make sure to calibrate it before trusting it. Techinally you could get by without one, but it's nice having the confirmation.

Two of these (65% for tubberware, imo). The four pack is $6 more if you want extra, buy two tupperwares or whatever.

u/JohnnyBrillcream · 10 pointsr/EatCheapAndHealthy

I almost never go out for lunch, cost and tired of the options. And sorry for the wall of text in advance.

I cook my lunch meals on Sunday and use this type of container. Keeps the amount of food you can eat in check(1 to 2 cups), safe(BPA and stuff) and store well due to the stack ability. Dishwasher safe as well as durable. I actually got mine from a place called My Fit Foods and reused them, we're talking 5 years. That's durable.

As a chef I'm sure you can get flavors out of food it's a matter of making the food "edible" when re-heated. I eat a ton of chicken, it's cheap, versatile, healthy and truth be told I like it. I'm also not adverse to eating some of the same meals more than once a week. My meals consist of a protein, starch and veggies.

Most think chicken doesn't reheat well, it doesn't if it's you use standard grill to table methods. You're a chef, you can probably put out some damn tasty chicken in no time flat but heated the next day. Meh.

Here is a post I made a few days ago

The idea is to cook the chicken to a point where it's just cooked, maybe even short since it's still releasing juices. I think mine is probably a bit underdone, I don't know since I can't slice it. When you seal it in to cool all those juice are reabsorbed as well as putting the final touches on the cooking process. After reheating mine you still have juices flowing out of the chicken. Moist and tender.

I'll marinate or season 3 breasts three different ways and cook them. Once the process I describe is done I slice the chicken.

I will grill a batch of mixed veggies, asparagus or even some fresh corn. Just getting a bit of a char on it for flavor but still crunchy. When you reheat they'll get a bit more tender.

I will make one starch or a few. Some flavored rice, maybe even a processed box type (sorry!!). Roast some potatoes in a variety of seasons or make some pasta. these are all cooked through and tend to reheat well.

I portion my meals with a scale, I'm a little OCD that way. I'll put 10 grains of rice form one container to another so it they are all 12.7 ounces. What I have is 5 good meals, at times all the same, others maybe up to 3 varieties. Pop them in the microwave for 2 minutes and have a nice hot meal where the ingredients aren't overcooked.

Think the same way, season some protein for fajitas, cook and slice it, add some Mexican/Spanish rice with grilled veggies throw in a few tortillas and you got Cinco De Mayo in September!!

I pin the crap out of stuff in Pinterest, I use it exclusively for recipes. Really, meal planning is key.

With winter approaching, that is if you're in the Northern Hem, think soups and stews. Here is a freezing post I made. I'll make a batch of Gumbo, Chili or a Creole and freeze portions. If you follow this method no burn.

u/paint-can · 3 pointsr/1200isplenty

My SO doesn't have a microwave at his work anymore so I got him a food thermos and it works great. I sometimes do the "pre-heat" thing (pour hot water in & put the lid on for a few minutes before adding heated up food in it) but he says it doesn't matter. I pack it between 6:30-8am and he eats some around 11 and the rest by 1 and it's always steamy. I think the Thermos brand advertises that food will stay hot for up to 7 hours. He uses it for stews/soups, pasta and rice dishes. I add a little water to the rice dishes because he said they dry out.

The past two weeks, I've been making a veggie/chicken broth thing and throwing in whatever veggies are on sale. Cabbage is great in soup! At home I'll do an "egg drop" soup using egg beaters for extra protein (I don't see why this wouldn'tbe okay in a thermos but I haven't tried it). Also, beans are great to throw in. I cook up half a bag of great northern beans on Sundays and throw them in any/everything for added protein. You could put pasta in or cooked chicken too. On the extra cold days, I stir in pepper flakes &/orhot sauce!

u/siacn · 2 pointsr/cigars

No problem, didn't bother me just warning you before the brigade got here. hehe.

Okay, so there's at the top of this reddit links to some cigar recommendations you can check out.

For a humidor, I 100% recommend an air tight plastic food container with a 62-69% Boveda humidity packet.

This route is the cheapest, works VERY well, and lets you focus on spending money on cigars for right now. Unless you just really want to throw down a bunch of cash on a pretty wood box (Hey, I've done it).

If you don't already have a spare food container, I really like the 29 cup Sistema Klip It container. It's bpa-free, food safe, seals up very well, and is a good shape for cigars. You can fit 75-100 sticks in one of these. I umn, have.. 8 of them now.. haha.

u/beeswax-not-urs-inc · -1 pointsr/Coffee

I keep roasted coffee in an AirScape like this: https://www.amazon.com/Airscape-Coffee-Food-Storage-Canister/dp/B00167XN14

I dont really vacuum seal per se like I would for freezing items but this works pretty well. This was before Fellow came out with their vacuum storage system which looks awesome. Id be interested to know from people on here that have them how well they work. Link to product here: https://fellowproducts.com/atmos/

Air scape is cheap and has a very solid construction and one way valve system has help up for around 3 years no problem. It's not as effective as the Atmos would be in theory but it's more effective than re-sealing the bag.

u/Its_Sunny_Always · 1 pointr/cubancigars

I think this is the one you’re talking about:
Sistema 1870 Klip It Collection Rectangle Food Storage Container, 232 Ounce https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_api_i_3cI-AbBBZ8PKE

It’s highly regarded on reddit haha. It’s definitely a great choice. I actually bought it and cedar trays (linked below) to be my set up. These cedar shelves are a perfect fit inside too! 2 can stack and fit like a glove. Unfortunately my apt is always outrageously warm so I had to get a wineador.

Shelves on amazon:
Spanish Cedar Cigar Tray, Adjustable Divider, Fits Large Humidors, Made with Solid Spanish Cedar, by Quality Importers https://www.amazon.com/dp/B00B9234HE/ref=cm_sw_r_cp_api_i_JgI-Ab7WAXSV1

u/lkantra · 53 pointsr/MealPrepSunday

On Amazon! here! They're super great. Have used them pretty much every week for a year - dishwasher safe, microwave safe, and they don't leak.

u/ModernCannabist · 1 pointr/trees

One of the most common questions I'm asked as how to store cannabis for both short and extended periods of time. I keep most of mine in Thermous TherMax containers. You can find these in most camping stores, or even in the camping isle of most department stores. Here's one on amazon. http://www.amazon.com/Thermos-Stainless-King-16-Ounce-Midnight/dp/B0017IFSIS/ref=pd_sbs_k_2

These are perfect for storage of buds from 1 - 8 months; you won't notice much loss in terpenes, and they won't become much drier. The main reason behind this is the vacuum seal lid, and the insulated walls, which will keep the inside from heating. Now, of course you want to store for long term in larger containers that won't be opened other than to fill the small ones that are to be opened more often. This will really help preserve their state.

For longer storage we can look too the food industry, which has been making huge jumps forward in preservation / freshness. You can use a chamber sealer, and add a flush of nitrogen to push the oxygen out, if you have a chamber sealer with a gas injection port. Although perhaps the best option is a rigid container that can withstand the atmospheric pressure caused by connection a vacuum sealer. A great example is Gastronorm containers which can have a special lid affixed to them, that allows connection of a vacuum hose. An example can be found here. http://www.vacuum-boss.com/en/vacuum-machines/optionsandaccessories/

u/ChubbsMcLubbs · 1 pointr/MealPrepSunday

https://www.amazon.com/Fitpacker-Meal-Prep-Containers-Microwavable/dp/B00VWJHFTM/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1466097157&sr=1-1&keywords=fitpacker

These have been my go to for the past year and I cant go to anything else. Perfect size, freezeable, the lid is super secure, and they stack perfectly. Highly recommended. (Note: for all the packs they include an extra container for free so its actually a 17 pack)

u/Seber · 4 pointsr/declutter

You could ditch them and invest in something like these. You should not that they are not leak proof but awesome to prepare a week's lunch.

Also, I'm on mobile and posted the first link I found. If you're interested, do some research an find the best offer. The keyword is "meal prep containers".

https://www.amazon.com/Compartment-Containers-Container-Microwave-Dishwasher/dp/B01BYA4H1W

u/mcyaco · 8 pointsr/MealPrepSunday

The pyrex snapware are nice, they are something like this I believe.

I have the Pyrex no leak, the lids take some getting used to. However the nice thing is you can buy the lids separate, since they are far more likely to break before the glass does. I am not sure if you can buy just the lids for other brands.

Ikea has some pretty good glass Tupperware as well, a lot like what I linked earlier. They're sold individually, so you can get just as many as you need. I have a couple of these. I have also seen pretty good deals on glass tupperware at Marshall's.

u/chemkara · 2 pointsr/MealPrepSunday

It took less than 40 minutes to prep.

Lunch:

  • Cherry tomatoes, Kalamata olives and Cornichons.

  • Vegetable Samosas bought from the frozen section in an Indian store (I love finding delicious food that makes it easy for me).

  • Energy balls : I eyeball everything, I don’t have precise measurements but this is a very forgiving recipe and you can customize it to your liking. The base is softened dates in water, then much them with fork or hands, I just use my hands. Add nuts (I used walnuts here), blended Chia seeds and Flax seeds, toasted old fashioned oats ( I toast them in a pan over low heat ), shredded coconuts and 1 big spoonful of peanut butter. Mix well and make little balls ( I used an ice cream scooper ).

  • mini sweet peppers stuffed with brie, put in toaster oven for 10 to 15 minutes, then I sprinkled them with Trader Joe’s Everything but the bagel seasoning.

  • Crackers: I get these from my Local Mexican Restaurant when I buy Ceviche.

    Dinner:

  • Mason Jar Salad: I just use whatever I have in the fridge and stack them up.
    Tomatoes, cucumbers, corn, pears, purple potatoes and Romaine lettuce.

  • Simple vinaigrette in the small containers.

    I will pair this with Pan cooked Salmon ( not shown ).

    Containers:

  • Mason jars wide mouth 16oz. I bought mine from the dollar store.

  • U Konserve Divided To-Go containers: These are expensive but I bought mine at a discount store and I like how they are not too heavy like the glass containers.
    https://www.amazon.com/Konserve-Divided-Go-Medium-Ocean/dp/B01A0EHXLE?th=1&psc=1

  • Sistema To Go Salad Dressing Containers:
    https://www.amazon.com/Sistema-Collection-Dressing-Container-Purple/dp/B00BG4DH90

    I bought mine from TJMaxx for $1.99.




u/kikellea · 1 pointr/disability

Some products I find help:

  • Can opener
  • Jar opener (twisty lids)
  • Easy-open containers (mostly preference; I prefer the Snap and Pop kinds)
  • Well-oiled pans, or at least non-stick stuff (a good pan/pot is underrated, I think)

    Freezing things is a great idea. He could still help you prepare and cook the things, and still have options if he doesn't have energy to cook sometimes. Lots of people do this, hence the sub /r/MealPrepSunday :P

    Maybe consider a crockpot (/r/slowcooking)? Might be good for a beginner, and the recipes usually don't require a ton of work.

    This likely won't be an option now, or ever, but if it comes up: a powerchair with an elevate feature is amazing. I mostly use this feature in the kitchen and am honestly unsure how I'd manage without it. (I'm probably overall weaker than your brother, but I can stand for a little bit, too. "A little bit" doesn't really cut it while cooking, IME.)

    One site that's great for beginners, I think, is Budget Bytes. They provide step-by-step pictures for most/all recipes, and, obviously, aim for affordable dishes.

    EDIT: Toaster ovens are amazing and so much easier than a regular oven.
u/bgdish · 1 pointr/ketorecipes

I can't believe nobody has posted this... Trust me, this is the best way for you. Buy this (I found mine at Walmart) and put one of the spiral-sphere things that you use in blender bottles. Add your ingredients, close lid, shake, boom. Nice and frothy, just as if you had blended it - way easier, though.

Couple more points, just so you know. Make sure to use unsalted grass-fed butter. Period. Also, pure MCT oil is MUCH more effective (and overall not much more expensive) than coconut oil. You can find it for a reasonable price on Amazon (slightly cheaper the the BP website). PM me if you have any questions.

u/Infinite_Health · 1 pointr/AskCulinary

I have one and I freaking love it. The app has worked perfectly for me too. Meat comes out tender and surprisingly, the steaks are to perfect temp just as the app shows.

I purchased this and this for the lid and container. They work great. I just set it on top of a cutting board so it’s not directly on the counter top and sous vide away.

u/ZMan941 · 3 pointsr/cigars

To chime in with the other people suggesting food storage or travel humidor type products:

Food storage is cheap and offers lots of sizes. My personal favorite is the Sistema Klip It as they have separate hinges (as opposed to molded in "living hinges") and a gasket that can be removed for cleaning.

The downside to any food storage option is durability and how secure the cigars are inside. Unlike dedicated cigar products, they won't have the grooved foam to help secure your cigars in the lateral direction.

Travel humidors are basically hard plastic cases. One brand used to be owned by OtterBox, if that gives you a sense for the material. Many of them look like Pelican cases, but they tend not to have the pressure relief system or be of the same quality plastic as a Pelican. Some common brands are Cigar Caddy and Herfador. They are certainly more rugged than food storage but are more expensive for their storage space. However Field Supply has fairly regular sales on some similar cases.

[Here](http://www.fieldsupply.com/blackwatch-case-layered-foam-1.html] is an example of the 40-count travel humidor they sell. It went on sale for $20 instead of the $32 it is normally at a bit back, but at the time I decided that I didn't need another travel humidor, so I bought the Two-Pistol Case instead. If you notice, they are the exact same case, just with different foam. It's a nice case, although I will say that the material is not up to the same level durability of a Pelican/SKB/ect level of case, but it was also about 1/3 to 1/4 of the cost.

Just keep in mind that while travel humidors give a listed number of cigars, that only holds true for a certain ring gauge and below. Larger cigars will take up more space and you'll lose capacity.

u/Pinalope4Real · 1 pointr/Random_Acts_Of_Amazon

I like this for you! .... I know it's not $50, but I think it's cool!

I can't decide if you should spend the max or not, but dang girl it's better to save for something even more special later!

u/dirt-diver · 1 pointr/sousvide

Much like others, I've purchased a clear plastic food storage container (12qt) with a lid that was easily modifiable to fit the circulator. The Anova fits perfectly into the corner and circulation is great.

The 12qt is almost a perfect cube, where the 18qt and 22qt are the same width & depth, only taller. Previously I had a hacked-together cooler, but these clear food containers work much better imho.

http://amzn.com/B0001MRUKA

http://amzn.com/B002PMV79E

edit: words

u/Honesty_Addict · 32 pointsr/trees

I found mine on Amazon.

http://www.amazon.co.uk/Kitchen-Safe-Locking-Container-Height/dp/B00E9J3MLM

Not a shill, just a big fan of this thing.

Edit, more detail: I ordered the box on a whim one day. I was smoking very regularly at this point, most days, and starting to see my productivity slip. I'm a writer, so I'm my own boss, but I could definitely see myself losing whole days when I could have been working.

When the box arrived I was excited, but nervous. I wasn't sure how I would feel once I hit the button and locked the case. I set it for 10 minute bursts the first night, using the box to help regulate my intake. I found it far easier to focus on other things now that I wasn't having to constantly be thinking about whether I should take another hit or not. There's no killswitch on the box, no way to unlock it without destroying it (and even that would take a fair effort), so I just forgot about it every time until the box slid open ten minutes later.

At the end of that night I set it to open the next evening. I was worried that would be harder, but it barely affected me all day. That night I set it for the end of the work week. I spent a whole week with only mild cravings, but most of the time it just wasn't on my mind.

So that's my pattern now. It's surprisingly easy to deal with psychologically. It's been invaluable in the process of me improving my relationship with weed. Couldn't recommend it enough.

u/barbellsandbooks · 1 pointr/cigars

I was concerned that I had to keep things really, really stable temp wise. I can definitely find a dark spot in the house that will hold mid 60s within a few degrees year round, I was just worried because nowhere in my house holds an even temperature. If the temperature isn't staying where I want it to, that can definitely be the next step.

That's my next question. This is bigger and cheaper than the largest Brilliance that I can find on Amazon: https://www.amazon.com/Sistema-Microwave-Collection-Noodle-31-7oz/dp/B00284AG5U/

Any thoughts on that vs. the Brilliance?

As for that last bit, I figured, but I need to be careful with that. Thank you for the help!

u/messijoez · 9 pointsr/Cooking

My wife got one of these thermoses. Comes with a folding spoon inside the cap and keeps whatever's inside hot for hours.

When we use it, we'll do things like curries (indian/thai/japanese) or soups, and then she'll bring a small tupperware of rice or some bread. Also good for soups, fried rice, porridge, really anything that needs to be kept hot, but it works best for saucy items. One thing I've wanted to try but haven't is something like a tupperware of cold pasta and cheese, and fill up this thing with hot spaghetti sauce and meatballs.


Another option for a "nicer" but less flexible system would be a bento box thermos like this one. What I don't like about these is that they're meant to be used in a specific way; i.e. a hot soup/sauce, a warm side (typically starch like pasta or rice), and a cold salad. It basically slowly leaks heat everywhere, and I prefer to have one really hot dish, and will just deal with having a cold starch if needed.

u/pumpkinwalnut · 1 pointr/dating_advice

If you're only 22, you should eventually just lose the weight. I know easier said than done. I myself lost 8 lbs from Jan 4th to now using an app (called noom, but I'd not advocating them, it's just what I used). What helped me was finding 'healthier' replacements for things I couldn't resist.

Like, over the span of 4 month I went from having Chipotle burritos, to the burrito bowls, to bowls with brown rice, bowls with half portion of rice, bowls with no rice, and now I get the salad bowls. I used to Always crave pizza, now when I crave pizza I put mozzarella cheese, pepperoni, garlic powder, and Italian seasoning on a whole wheat double fiber English muffin, microwave it for 10 seconds and it tastes Exactly like pizza!!! On days where I'm really craving it, I'll have it for breakfast, lunch and dinner. I also always used to get Cinnabon cravings (880cals per roll), so I started having Cinnabon's cinnamon swirl bread with cream cheese frosting instead (150 cals for 1 slice and 1.5 tbsp of frosting).

I went from drinking soda to drinking diet soda and now I don't drink soda at all. I also highly recommend getting this box from Amazon (snack box with a timer lid so you can control portion control). It's expensive but has helped me SO much!! If you start now you'll probably lose the weight within 2 years. You'll be 24, still young with plenty of time to date and play! Two years will pass anyway so you might as well start... also, walking is underrated exercise. I lost those 8 lbs walking 3-4 miles 2-3 times a week.

Good luck with your date and whatever you decide. At least you're still young :)

u/Idontlikeredditors6 · 17 pointsr/cigars

Lets start before Cubans, and I'll assume you know nothing about cigars and just start from the beginning.

Okay, as far as humidors go, there are a bunch of options. The quickest and easiest way is to buy a tupperware container that seals well and a few boveda packets (you can get either on amazon). I'd recommend 65% if you're using a "tupperdor" (69% for a wooden humidor...of course depending on the climate where you live etc...). Rough rule of thumb is to use one 60 gram packets for every 25 cigars the container can fit. We'll get more into wood humidors later.

The next thing you'll want to have is a digital hygrometer. You can snag one for 15-20 bucks on amazon. If you're using multiple tupperdors, I wouldn't worry about having one in each, just switch the meter to a different container every week or so to make sure they're staying good. With boveda packets, you shouldn't have a problem. Anyway, when you get your hygrometer, you want to calibrate it. The packaging or instructions may say that it is calibrated at the factory and does not need to be tested. Ignore that. Get a bottle cap, fill it about 2/3 up with table salt, and a few drops of water. Put the cap in an airtight container (a zip lock bag will do) with the hygrometer. Wait a day, and see what the hygrometer says. If it says 75%, you're good. If it doesn't, adjust it until it does, and then leave it in the bag a few more hours to make sure it stays there. You will find that you may develop your own preference for the Relative Humidity (RH) of your cigars, but it your container is reading in the mid sixties to the low seventies, you're around where you want to be. Keep an eye on the temperature, too. I like to keep mine below 70 degrees F. If they get into the high seventies, your cigars may literally begin hatching beetles.

Now onto wooden humidors: these are much more of a pain in the ass than tupperdors, in terms of setting it up. As far as a specific model, there are a ton and it depends on too many things to specify from the information you gave. Personally, I'd recommend a humidor that can hold more cigars than you plan on needing. My first humidor holds fifty cigars. I now have another 25 count (although, that was free and I didn't need it until I figured "fuck it, might as well fill it"), a 100 count, and two tupperdors. So as far as picking one out, I'd recommend again going bigger than you think you need, make sure it is at least lined with spanish cedar, and just check reviews to see how it seals. Every humidor will have bad reviews because a lot of people don't know how to season them, so look for reviews from people who seem to know what they're doing. And I'd personally stay away from anything with a glass top, it's just another place it can lose a seal.

Speaking of seasoning, you have to season a wooden humidor, which means to sort of saturate the wood to the correct humidity level. If you don't, the wood will eat up the humidity being released by your humidifying thingamajig instead of it being all for your sticks. There's a couple ways to do this: you can get distilled water (or a premade solution of distilled water and propylene glycol, it really doesn't matter) and wipe the wood down with it, with a barely damp cloth or sponge. If you get the wood too wet, it will warp and the humidor won't seal. Then leave a bowl or shot glass filled with the distilled water in the humidor and let it sit a few days. Note that the water being distilled is not optional, do not use any other water, no tap, no spring water. Only distilled water. You want nothing in the humidor except spanish cedar, cigars, and moisture.

The easier way to season a humidor is to buy boveda seasoning packets. They regulate the environment in the humidor to 84%. Buy the same amount you'd need if they were regular bovedas, one per 25 cigar capacity. Put them in the humidor, close the humidor, come back 14 days later and take the packets out. Replace them with (I'd recommend) 69% packets. Put cigars in over the course of a few days (you don't want to add them all at once, it will swing RH levels).

I'd recommend this for a tupperdor, in the largest size:
https://www.amazon.com/gp/product/B00284AG5U/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

I have this humidor, I like it:
http://www.cheaphumidors.com/the-othello-checkerboard-pattern-cigar-humidor.html

I also have this smaller humidor which I'm still seasoning, but it seems to seal well enough:
https://www.amazon.com/gp/product/B072NZK9K4/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

Seasoning packets:
https://www.amazon.com/Boveda-Humidity-Seasoning-Humidifier-Dehumidifier/dp/B004NXXBLA/ref=sr_1_10?s=hpc&ie=UTF8&qid=1502648759&sr=1-10-spons&keywords=boveda+seasoning&psc=1

Packets to regulate RH (pick whatever RH you'd prefer, I like 69 for wood and 65 for tupperdor):
https://www.amazon.com/Boveda-2-Way-Humidity-Control-Large/dp/B004LHSOBK/ref=sr_1_1_s_it?s=hpc&ie=UTF8&qid=1502648826&sr=1-1&keywords=boveda+69

Distilled water/propylene glycol if you want to go that route:
https://www.amazon.com/gp/product/B0040OEB6G/ref=oh_aui_detailpage_o02_s02?ie=UTF8&psc=1

Hygrometer (I like round ones because a lot of humidors will have a cutout for the shitty analog hygro they all come with and the round ones will fit there):
https://www.amazon.com/gp/product/B004167OY4/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1

Someone let me know if I missed anything.

Edit: I didn't mention beads, the "soak this weird thing in distilled water" humidifier or kitty litter because I really don't think there's a good reason to steer someone towards them, but I really haven't ever used any of it so if someone wants to add something about those, please do.

u/Cogs76 · 6 pointsr/cigars

You can also try putting some distilled water around the lip of the lid to see if that helps. It will swell up some and may seal better. It could just be leaky and letting your RH out. 63% is still a good RH to store them at. A lot here do 62-65%.

Did you check the hygrometer is a sealed bag with a boveda to be sure its reading right? It may need calibrated. Put it in with 72% pack and be sure it read right around 72% after 24 hrs.

A sealed Tupperware may work better. This is a popular choice.

u/kikocat · 7 pointsr/MealPrepSunday

I got these . It’s only my first time using them, but so far it seems like they seal pretty well and they have a lot of good reviews so I’m hoping they’ll transport well!

u/lilyfische · 1 pointr/diet

I love bringing soups for lunch. I have a thermos container that I love (like this one), so I just heat up the soup while I eat my breakfast and then pack it to go.

For me the soup has to be hearty in order to fill me up for the rest of the day, so potato leek, corn chowder, or lentil soup tend to be my go to recipes.

This can be a really easy thing to prepare before work if you make a big batch of soup over the weekend. Once or twice a month I will make 2 or 3 soups at a time and freeze them in small portions (the size that fits my thermos) and then I have options to choose from instead of eating the same soup every day of the week.

Pasta salad is also a filling lunch - I love pesto pasta salad, with just some spiral pasta, cherry tomatoes, and pesto.

u/reestronaut · 1 pointr/bifl

I meal prep and store my food in these containers and only these containers. I've been using them since January and have only had one break. They freeze and microwave well, so I just eat straight out of the packaging. Maybe get a couple packs so you can use them as plates or bowls if you decide to make something else, and you can still use them for tupperware as needed.

They also store well because they fit together very snugly, unlike other bulky tupperwares.

*edit: how much room do you have for storage in your van? I want to renovate a van like this as I travel often and sleep in my car to save money, and I was hoping to take out all of the backseats and mounting my futon to the back, perhaps lofting it for storage and a fridge(?) underneath.

Also, perhaps get a yeti cooler to keep things hot if you make hot food and plan on eating it later?

u/BostonBestEats · 1 pointr/sousvide

I have a Joule not a Nano, but I really like the 12-quart Rubbermaid containers for sous vide. I'm going to assume a Nano will fit since they are both about the same size. Good all-purpose size for many different uses.

https://www.amazon.com/gp/product/B000R8JOUC/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

As far as a vacuum sealer, that depends on what you are going to cook. Can't beat a chamber vacuum for some things like the compressed strawberries I made yesterday, but admittedly it is an expensive extravagance if all you are going to do is cook steaks and chicken, for which ziplock bags work fine. I personally don't have any experience with FoodSavers.

u/jak80 · 5 pointsr/steak

Nice. You are going to love it. If you are only ever doing 1 or 2 steaks a bigger pot should work out fine for your sous vide. I needed to cook up to 6 steaks at once and opted for a [cambro-like container] (http://www.amazon.com/Rubbermaid-Commercial-FG631200CLR-Space-Saving-Container/dp/B000R8JOUC?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00) and [lid] (http://www.amazon.com/Rubbermaid-Commercial-FG652300WHT-Lid-SSC/dp/B000VAUFD6?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00)

That helps whenever I want/need to use my Anova. Some people use a cooler and I understand that line of thinking, especially if you are using it for long periods of time as it is more energy efficient. I just could not find a cooler that I would have been able to attach the Anova to so I went the route that I did.

u/bears2013 · 1 pointr/AmazonTopRated

I would also recommend this for soups, pasta, etc. I bought it in like 2010, and I still use it virtually every day. Don't know if production quality has gone down since, but it's amazing at keeping stuff hot hours afterwards.




I also have Zojirushi's Mr. Bento. Tbh not the best at keeping stuff hot, but that's just because there are like 4 containers. Still a great way to transport lots of different foods.



u/thedogsbollies · 3 pointsr/cigars

When starting out always go for the tupperdor route. It doesnt matter what the environment is the cigars remain the same rh.

​ The default setup for a new cigar smoker is this: Systema container | cedar tray | Boveda 65 | Hygrometer. You could get away with not buying the hygrometer as long as you use the Boveda's but It's always good to know the rh. Other recommendations: The Cuban Crafters Perfect Cutter and another great tool to have is the PerfecDraw, not cheap but worth every penny.

u/omnigasm · 2 pointsr/MealPrepSunday

Sure thing! I love these and since my go-to dishes don't usually need to he divided it's perfect for me. I lost a bunch of lids in a move and asked the seller if they could sell me just the lids. They said they couldn't, so instead they sent me an entire new set for free! So highly recommend that type of customer service!

https://www.amazon.com/dp/B06Y31WGWR?ref=ppx_pop_mob_ap_share

u/wang-bang · 2 pointsr/Dryfasting

Good, go for it

What I do is that I have a unique keyed lock on my kitchen and a kitchensafe time lock: https://www.amazon.de/dp/B00JGFQTD2/ref=sr_1_1?keywords=kitchensafe&qid=1572140075&sr=8-1&th=1

I put my payment cards in there and the keys to the kitchen as well. I set the timer to 24 hours + whatever is needed to get to 6 a.m. which is the hour I usually wake up for.

When the timer lock unlocks I also weigh myself for that day and pick out my clothes. If I hit my BF% or if I am satisfied with the amount of time that I spent fasting then I take the key and cards out.

If I want to continue I simply set the timer to ca 24h again. ¨

Its pretty good because I reinforce the commitment every day but I have only tested it for under a week now.

I am going to commit to a goal based dry fast right now and I am planning on using that organization to motivate myself through it.

I'd prefer to have a safe that simply opens between 6:00 am and 6:10 am but I havent found that yet.

The early time is important because all of the stores around here are closed at that hour. If I want to eat then I have to eat the veggies and meat that I have available in the kitchen. Its less of a temptation to pop off to the corner store for a cheat meal.

u/tlahwm · 3 pointsr/SissificationAcademy

Get yourself a kitchen safe if you can't make it through without unlocking. You can set a time where it can't be opened beforehand without breaking it, days / weeks whatever.

Honestly once you get past 48 hours, you barely notice it. Just make sure you're properly lubricated. Vaseline works best, as it doesn't dry out or become grossly sticky. And then once you've a hit a week, you wonder if you're ever going to care about being unlocked again. It becomes a fun game, and it's very easy to forget you have it on in the first place.

Source: been in chastity for 3+ years, this is what works

u/bansheeofbedlam · 7 pointsr/MealPrepSunday

Those baggies will get expensive! If you want to do this for the long run, invest in some glass tupperware from Amazon. I've been really happy with these, but they also make one with more compartments. Mine don't collect smells and they've carried some pretty stinky stuff.

Also might want to pack the tzatziki separately. Not sure if it will make your salad soggy. Great start though! Hope it works out for you.

u/katiekiller · 1 pointr/vegetarian

In addition to stuff already mentioned, you can freeze enchiladas (even little individual portions), homemade taquitos, cookies, rice/quinoa/your grain of choice, any kinds of beans, pot pies, and sauces like enchilada sauce, sofrito, homemade pasta sauce, vegan alfredo, etc to make fresh dishes easy and quick. You can freeze cake (but wrap it WELL), homemade veggie burger/chick'n patties, seitan/Field Roast, etc. One tip: I'd steer clear of dairy or dairy heavy recipes to freeze. If you make enchiladas, for example, throw the cheese on top when you're reheating them instead of before they're frozen. Dairy can do wonky things in the freezer. Uh, and another tip, if you make a big batch of say, biscuits, freeze them on a tray first, and then put them in a freezer bag. That way you're not struggling to pull apart biscuits that froze together, tearing off little pieces and causing all the other biscuits to thaw slightly whenever you try to grab one.

I freeze portions in these kindsa containers I got from Amazon, but freezing stuff flat in zip-loc bags is also great.

Edit: Oops! Meant to reply to the original post!

u/m1k30rz · 1 pointr/Random_Acts_Of_Amazon

Cookies AND Tardis?! - YOU NEED THIS! lol, Doctor Who Tardis Talking Cookie Jar

I would love this super awesome light for my garden :3 Moonrays 91515 Turtles on a Log

Thank you for being awesome <3 Also, bunnicula :3

u/aManPerson · 1 pointr/MealPrepSunday

glass lock is a great brand

https://www.amazon.com/Glasslock-18-Piece-Assorted-Oven-Container/dp/B00LN810PM

you can take the rubber liner/seal out and clean it pretty easy. just not very cheap. otherwise i like mason jars for taller sealing things.

u/kindrudekid · 2 pointsr/personalfinance

Do what I do, Make your meal at work.

You need to push for your work to have a small toaster oven.

here is what you will need:

  1. a nice oven save containers
  2. Your own silverware if office only has pastic.
  3. those cooler aid thingy/ice pack
  4. a cheap thermometer but not needed after a while you know how your work oven works
  5. well insulated cooler. I'll recommend LL Bean
  6. kosher salt , prefernly somthing with large flakes

    Now go home and make a few dressings/marinade for meat.

    Now just go crazy mixing and matching the meat/marinade, throw them in the oven save container, put that in your cooler with ice packs and start baking them fresh at work.


    This has few advantages:

  7. You will be seasoning the meat for quite a while, the salt will draw out moisture, dissolve and enter the meat back in.
  8. you can mix and match all kinds of meat. I stick with salmon and tilapia, way healthier.
  9. You can mix and match sides too!, today carrots, tomorrow rice, day after asparagus.
  10. eat from the same damn bowl
  11. you can eat fish, baking wont stick up the kitchen like microwaving will.
  12. If you get a large enough cooler, you can bring fruits and drinks/soda if you have an expensive vending machine at work!
  13. You can bring frozen meat and let it thaw till lunch time if needed and slather the marinade on top later.


    Some cool marinades:

  14. Ginger scallion sauce
  15. Creole chilli WARNING: This shit is hot, better used as a side in small amounts for simple salt and peppered meat.
  16. various version of lemon pepper.


    offcourse this means starting the cooking 30 min before intended lunch time
u/drumsdrumsdrumsyea · 2 pointsr/eldertrees

Though I haven't smoked for as long as you or as much. I understand your spot. I enjoy smoking but sometimes I feel it can cloud my mind and it's important to draw lines. One thing that's helped me is a Kitchen Lockbox. It can lock up to 10 days. Now no need to go all out with 10 days right off the bat, just do a day or two. Build up to it.

Fair warning: You need to put EVERYTHING you have in there. If it's smokable or you can smoke from it, put it in there. If you need any advice or encouraging words, feel free to PM me :)

u/meandrunkR2D2 · 1 pointr/MealPrepSunday

Yes they are and the link is below.
I do believe that a person could find similar or better ones for much less through a restaurant supply store as they seem to be fairly similar to the take home boxes. But these are a good quality and clean very well and have held up to my meals and reheating the past month.

Healthy Meal Prep Containers - Certified BPA-free - Reusable, Washable, Microwavable Food Containers with Lids (7 Pack, 28 Ounce) with Meal Prepping Ebook https://www.amazon.com/dp/B0128YT76S/ref=cm_sw_r_other_awd_ZNh-wbS075ZAP

u/where_are_your_shoes · 1 pointr/MealPrepSunday

Here's an amazon link to a 7 pack with lots of good reviews! Not sure if this is what you're looking for exactly, but one compartment should be good for salads. It claims to be microwave, freezer, and dishwasher safe, though I haven't got them yet to try out myself. Hope this helps! https://www.amazon.com/gp/aw/d/B0128YT76S/ref=pd_aw_sim_79_3?ie=UTF8&psc=1&refRID=C26S74AKJ794WXW5D0V2

u/cursethedarkness · 3 pointsr/bifl

I use this thermos for hot food like soup, stews, and some pastas for my husband's lunch. I've been very happy with it. Food safety is only an issue if you don't follow the directions (use boiling water to sterilize and heat it first, make sure the food is hot enough, etc). You can find several sources online that cover the food safety aspect.

For cold stuff, he uses this Coleman cooler. I had to link to eBay because apparently it isn't made anymore. He's been using it since the early 90s, so the older ones are definitely BIFL. I have no idea about the newer ones. I use ice packs to keep cold food cold.

u/DearThief · 1 pointr/TeamFawn
  1. I have a crappy mechanical food scale and it's a nightmare. Would 100% recommend getting an electronic one. Salter are good.

  2. I'd never heard of a bullet journal. It doesn't look like it would be great for tracking food - myfitnesspal is your friend - but I'm seriously considering starting one for day-to-day stuff! Might help knock my procrastination on the head...

  3. My SO is bulking and eating 3000 cals a day, I'm eating 1500. He just eats twice as many meals as I do. So I'll go round on an evening, we'll eat dinner together, and then an hour later he'll have something else and I won't. Then the next morning he has an early breakfast, then a second breakfast when I have mine. So perhaps your SO could just eat an extra 300cal meal/a couple of 150cal snacks to make up the difference?

  4. My SO uses these and gets on really well. I just have a few cheap lunch boxes! Stuff like this and this only mostly bought from pound shops. Does the job.
u/matatasmatatas · 2 pointsr/cigars

Yup! It's what I use for my cigar boxes and for aging. I love selecting a cigar from a nice wooden humidor, so my active rotation is in one that's been doing ok so far, but you can't beat a tupperdor for precision.

Any large plastic container with a hermetic seal works; for loose cigars, people love the sistema klip it with cedar trays, they apparently fit together well.
https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_apa_i_WUfYCb921CF5Z
https://www.amazon.com/dp/B00B9234HE/ref=cm_sw_r_cp_apa_i_p8fYCb10FHXC0

u/justasque · 63 pointsr/MealPrepSunday

Keeping wet things separate from dry things helps. I have a variety of small Sistema containers; I would probably simply put each item into a different container. They also make a nice container with a compartment at one end for, say, hummus, and a long section for, say, carrots or sliced peppers to dip into the hummus.

This one, the Snack Attack Duo, is nice - there's space for a couple of different kinds of things.

I have this one ("Salad To Go") for salads - I am amazed at how long the salads remain fresh in it.

This is a smaller one, with two sections.

I use the Dressing Containers for salad dressing; they also make several larger sizes that would work for small amounts of fruit or nuts.

The Triple Split has more room for larger amounts, and comes with a container which can be used for yogurt, hummus, cottage cheese, or fruit like watermelon.

The Sistema stuff is well-made. I put mine in the dishwasher with care, and it has held up very well. I've had no problem with leakage, and food seems to last longer in the Sistema than in other containers. (I have no stake in the company; I just love the products!)

u/kaschilexif · 1 pointr/chastity

Kitchen Safe: Verschließbarer Behälter mit Zeitschaltuhr (Blue Lid + Clear Base) - 5.5" Height https://www.amazon.de/dp/B00JGFQTD2/ref=cm_sw_r_cp_taa_2aGFDbFHPVGMV

I use this one. It's really great, buuut the longest time you can choose is 10 days and it's not really cheap.

I hope I was able to help. Anyway, you're doin really good. Keep going and keep us updated, you got this ;)

u/jixie007 · 2 pointsr/Coffee

Honestly depends on priority: time/laziness vs coffee quality.

  • Quality: get the Hario Skerton and grind it before you make it.

  • Time / laziness: Getting the local roaster to grind your coffee will give you a better grind, BUT it will go stale over time. Since you're still developing your palate / just upgraded from grocery store (which is all stale), this should be fine for now. I suggest an air tight canister, like this. It won't stop it from going stale, but it'll slow it down. You'll notice the first cups will taste better than the last, but the last cups will still be better than what you were getting from the grocery store. This is how I do. #coffeesnobposer

    Edit: If you get the airtight canister, every time you open it, the grinds are exposed to air = goes stale faster. So you'll want to put a couple days to a week's worth in a separate container. Then you're only opening the large canister once or twice a week, vs. every day.
u/BigB_117 · 7 pointsr/cigars

Tupperdor. Can be any size you like pretty much. They cedar trays are completely optional.

Buy this:
Sistema 1870 Klip It Collection Rectangle Food Storage Container, 232 Ounce https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_api_tFGGBbEKPFVT7

And this:
Boveda 65% RH 2-Way Humidity Control for Cubans, Oily Wrapper Cigars & Wooden Humidors, 4 Count 60-Gram Packets (Humidifier/Dehumidifier)-by Boveda Inc https://www.amazon.com/dp/B077KVC1VY/ref=cm_sw_r_cp_api_OHGGBbZ56RXAT

Then add a hygrometer like this:
Cigar Oasis Caliber IV Digital Hygromter by Western Humidor https://www.amazon.com/dp/B00JXOKQVW/ref=cm_sw_r_cp_api_lIGGBbM73ZESW

If you want trays, I like these and two of them fit with room to spare around the sides for your bovidas and hygrometer.
F.e.s.s. Fess Storage versatility Cedar Tray with Adjustable Divider https://www.amazon.com/dp/B0733TYGWX/ref=cm_sw_r_cp_api_SffLBbPJZC8XN

Store in a cool part of the house. Done.

u/spleefqueef · 3 pointsr/MealPrepSunday

https://www.amazon.com/gp/aw/d/B00COK3FD8/ref=yo_ii_img?ie=UTF8&psc=1 hopefully the link works. Someone on here actually suggested this 42 piece Rubbermaid set from Amazon awhile back. Been pretty pleased with it thus far and a great deal.

u/mysecondaccount02 · 3 pointsr/Frugal

For my son's school lunches, I bought a food thermos from amazon. It keeps the food piping hot for many hours. This is a great way to send soups, ramen, pasta, stew, etc. The thermos has been amazing, I'm very happy with it, plus it comes with a sturdy foldable spoon in the lid.

u/juggerthunk · 8 pointsr/Cooking

I find casseroles to be the easiest dish to reheat. I make them regularly for my wife (she has night school 2 days a week, so I make plenty of grab and microwave meals). Her favorites tend to be lasagna, macaroni and cheese, baked spaghetti/ziti and sometimes a chinese food casserole.

I also will package all sorts of foods in 2 cup deli containers which are less expensive than the ziploc screw on containers use for lunch storage.

However, just as important as selecting the meal is packaging the meal and heating the meal. For casseroles, I will leave in the refrigerator for several hours until it hardens and "sets". This makes it easier to slice. When I do slice for freezing, I first wrap each slice in wax paper and then aluminum foil. The Wax paper is microwave friendly and the aluminum foil tends to keep things together without unwrapping (similarly, you can use tape like an actual deli). When it's time to reheat, I unwrap the aluminum foil and microwave anything for a minute. This softens the outside enough to remove the wax paper. Afterward, I microwave for about 4-5 minutes (for a 5"x3"x3" food brick). I use one of those microwave splatter covers to trap the steam and help maintain some moisture in the meal.

For foods in plastic deli containers, I usually microwave for 1 minute, slide the still-frozen block of food into a regular bowl and microwave again in 1-2 minute increments, regularly stirring the food to make sure the heat and defrost is evenly distributed. I use a regular bowl so that the plastic containers can be reused and the plastic doesn't burn/melt.

Edit: For those who may have trouble with dried out dishes when microwaving, just add a splash of water to the top of the meal and cover while microwaving. The water should steam and help keep things moistened.

u/Primathon · 3 pointsr/MealPrepSunday

What do I call it? I dunno :) good luck in the kitchen, though.

The containers are 28oz, they're made by a company called Fitpacker, and they're only ~$20 for 16 of em. They make all sorts of sizes. Check it out.

Is it a lot of food for a meal? Yes. Eating one of these in a single sitting will definitely leave you full. But that's by intention...

u/MoogleMan3 · 2 pointsr/sousvide

Yes, the nano can handle that. Get the rubbermaid 12 qt container.

Don't suck air out with a straw. It's unsanitary and disgusting. Use the water displacement method. And make sure your bags are freezer bags.

​

I love my nano. I've been using it 3-4 times a week since I got it last summer. Best steaks and chicken breasts I ever had.

u/dvandriesen · 3 pointsr/cigars

I have 2 of these https://www.amazon.com/dp/B00284AG5U?ref=yo_pop_ma_swf

They fit 2 cedar trays perfect. Looking for something a little bigger. Yours looks like a great option. How big a boveda do you need for yours? 320g

u/CaptainTime · 1 pointr/sousvide

My first attempt at sous vide was on the stove top with a digital thermometer but I couldn't control the temperature prercisely enough.

So I purchased an Anova Precision Cooker and that worked excellent. Started with pots but found them not large enough so I purchased this Rubbermaid 12 quart commercial container:
https://www.amazon.ca/gp/product/B000R8JOUC/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

This combo is working excellently for me. I use it about 2-3 times a week.

u/az116 · 28 pointsr/sousvide

Doing like that it in a cooler might save you .25 cents in energy costs for a 24 hour cook while looking terrible and not allowing you to see what's going on. It's not really keeping things much more consistent.

This:

Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container for Kitchen/Sous Vide/Food Prep, 12 Quart


And this:

Collapsible Hinged Sous Vide Container Lid

And you have pretty much a perfect setup in my opinion for only $25. If you really are concerned about it not being insulated, you could use towels or get a sleeve for ~$20. But then you can't see in it again. And you would need to use it for almost 2000 hours to recoup your energy costs.

u/disgustipated · 2 pointsr/findareddit

As flatcapmonty recommended, slow cooking might be for you. Get a crock pot, spend a few minutes prepping the ingredients, dump them in, check back 4 or so hours later. The best part? Amazing food. And, it's kind of fun doing the preparation, just pretend you're a lowly prep cook in a fine dining restaurant. ;)

Added bonus, each "batch" in the slow cooker makes at least 4 meals. Get some decent plastic storage containers [like these,](http://www.amazon.com/gp/product/B0128YT76S?psc=1&redirect=true&ref
=oh_aui_detailpage_o01_s00) and you can freeze the cooked food for later consumption.

In the last month, I've made shredded lime chicken for burritos (or just nomming), beef & mushroom stroganoff, Dr. Pepper pulled pork, and apple pie filling.

Seriously, get over to /r/slowcooking, pick up a $25 crock pot, and get to it!

u/fearachieved · 1 pointr/casualiama

Hey brother. I've been in similar situations.

Just try to buy a pipe in cash, then try to find a way (a friend's credit card, maybe?) to buy something like this: http://www.amazon.com/gp/product/B0049557HI?keywords=tightvac&qid=1449629474&ref_=sr_1_1&sr=8-1

To make sure you can store the pipe/herb/accessories in your room without the odor alerting anyone who doesn't need to know.

Good luck frient, and blaze on!

u/TTDandbored · 1 pointr/xxfitness

If you do decide to do this, try it as "single serving" packages! It really helps me. I have containers like this that a great for it. Cheap, small but not tiny looking, and cheap enough that you can just throw them out if you have to. Plus, sharpie will scrub right off the lids pretty easily.

u/ThereisnoTruth · 1 pointr/AskReddit

You might want to consider some Thermos insulated food containers. They will not keep your soup hot for a year, but they should do quite well at keeping your food at safe temperatures through even a very hot day and at night it will go back to normal temp and then be ready for the next day again. Also look into your water storage - water will be a lot more important to your survival than food.

u/arth33 · 1 pointr/sousvide

I think I have that exact same one and it's great. The best part is that it has little feet on the bottom to protect the counter from the heat (something the ever popular rubbermaid countainer is missing). If you're thinking about getting the lid too (I'd recommend it), be warned that it's not as easy to cut without tools (I have a bandsaw so I used that, but a cheap handheld coping saw would work too).

Overall, works great.

u/unibrow4o9 · 13 pointsr/sousvide

I bought this container with this lid, really glad I did. Perfect size, fits the Anova perfectly, and keeps the water/heat in.

u/catastrophe · 3 pointsr/vegetarian

I store most of my produce in plastic bags, and occasionally some fruit in tupperwear.

This is a good resource on how to store just about any veggie/fruit http://www.thekitchn.com/the-kitchns-guide-to-storing-fruits-and-vegetables-tip-roundup-176308

If your looking for cheap "i don't feel bad tossing this when it gets gross" storage options, these are pretty amazing (and great for the freezer) http://www.amazon.com/Reditainer-Extreme-Containers-16-Ounce-36-Pack/dp/B00HG8YTB0

u/grainzzz · 1 pointr/sousvide

I ordered a 12 quart cambro from amazon, which fits the anova perfectly. Don't worry so much about heat loss. The anova does a good job of maintaining temp. I have found the real issue is evaporation. Make sure you cover the container with something to minimize it.

link: http://www.amazon.com/gp/product/B0001MRUKA/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1

EDIT. I also ordered the Universal Pouch rack from this place. Fits nicely into the cambro:
https://www.sousvidesupreme.com/Shop_Online/Accessories/SousVide_Supreme_Universal_Pouch_Rack/Product.aspx?productid=37&deptid=45&

Yet another edit: I've uploaded a pic of my setup: http://i.imgur.com/NhlvmY2

u/torankusu · 1 pointr/BuyItForLife

I also use the Mr. Bento by Zojirushi, which has multiple containers for a variety of foods, but I also have a Thermos food jar for when I only have one thing, typically something with a lot of liquid, like stew or chili. That link is for the one I got (16oz), but it also comes in 24oz and in other colors (the red one isn't on their site for some reason, but it is in the Amazon one). I've had my Mr. Bento for 9 years and the food jar for 4. They've served me pretty well so far.

u/WeAreTheMassacre · 1 pointr/MealPrepSunday

Pretty sure its Prep Naturals.

https://www.amazon.com/5-Pack-29oz-Glass-Prep-Containers/dp/B06Y31WGWR/ref=mp_s_a_1_4?keywords=prep+naturals&qid=1556643777&s=gateway&sr=8-4

They dont stack with the lids off really, and if they do it's so minimal that I wouldnt feel secure with them since its heavy glass. With the lids on they stack okay, but definitely not "nesting" like you see from nearly every big brand of Tupperware. I have the one compartment and two compartment versions, and they're great if you have the space. I've never really seen nesting versions.

u/shiccy · 17 pointsr/MealPrepSunday

We bought a few packs of these for lunches and storage we've since converted to the glass ones bc the plastic etches, however the small ones are PERFECT for the type of storage you are looking at, but they're reusable and washable. With the amount we toss into landfills, I'm pretty unwavering in how important it is to reuse things like this.

u/PM_ME_BrusselSprouts · 2 pointsr/MealPrepSunday

All I can say is I bought these: https://www.amazon.com/gp/product/B01BYA4H1W/ref=oh_aui_detailpage_o08_s01?ie=UTF8&psc=1

(32 Oz. 2 Compartment Meal Prep Containers Durable BPA Free Plastic Reusable Food Storage Container Microwave & Dishwasher Safe w/ Airtight Lid For Portion Control & Bento Box Lunch Box)

I have been using them successfully and they are pretty good, but they are not leak-proof. Even brand new they weren't so "airtight" that dressing didn't leak out of them if they were accidentally turned on their side. I portion my dressing into once cups but a few times something like Thai sauce has leaked through onto my paper lunch bag. So I would be weary of that.

Also the compartment isn't quite big enough. I like it for chicken/rice since I don't eat a lot of that, but for something like a sandwich with normal bread or pizza (I meal prep for BF who eats a lot more than me) it's juuuuuuuust too small. I kind of wish we would have gotten one without a divider. But I know some people wouldn't have a problem, and the divider does come in handy when I want to separate a small side from a small meal. Just my 2 cents.

If we had more space I would get a set of ten non-compartmentalized containers for occasionally having bigger servings.

Overall I would give them a 4/5 stars.

u/Gassess · 3 pointsr/trees

Put the smell-proof bag inside one of these: https://www.amazon.com/Tightvac-Airtight-Multi-Use-Portable-Container/dp/B0049557HI/ref=pd_bxgy_79_2?_encoding=UTF8&refRID=WY5QNP9ZN3YRB0Z4ZNA6&th=1

I'm pretty sure you'll get 0 smell. Just be careful when and where you smoke. Have fun, frient :)

u/Pocket_Monster · 20 pointsr/Cooking

Can he get a good quality thermos? If so, he can bring a hearty soup, a lighter soup with side sandwich, rice with some grilled chicken, fried rice, stir fried noodles, some pastas etc... pretty much anything that is on the denser side or anything that will retain heat pretty well. It won't be piping hot, but with a good thermos it should be warm for many hours. I wouldn't store it overnight in a fridge, but before leaving for the day, you can pop whatever is for lunch in the microwave and then place it in the thermos.

u/brontosaurus_vex · 1 pointr/slowcooking

I use the black-bottomed take-out containers from Amazon (link).
I like them over regular tupperware containers because you get so many of the same size (I'm often prepping 8-10 meals at once), so they stack well in the freezer. I could buy more durable ones, but that would cost more money. A lot of the time I feel like I use something like this for a while, then decide that I'd like a different size. Or I stop freezing meals for a while.

This way I can use these for a few months, stack them neatly in the freezer and then recycle them when my needs change, and I'm only out $10.

u/pshankstar · 4 pointsr/roasting

Where do you buy your green beans from? I know Sweet Maria’s has bags with the one way valve in half and full pound size bags. They also offer a container with the valve too. This is assuming you need the beans to still off gas.

If you’re looking for a container after the beans have off gassed, I like the Airscape (link below). Good luck!

Airscape Coffee Container

u/soloz2 · 3 pointsr/cigars

Here's what I use. Saw some recommendations here, and skimmed the Amazon reviews to see lots of people using this setup too.
Container https://www.amazon.com/gp/product/B00284AG5U/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1
Spanish Cedar Trays https://www.amazon.com/gp/product/B00B9234HE/ref=oh_aui_detailpage_o07_s01?ie=UTF8&psc=1
And two 65% Bovedas
https://www.amazon.com/dp/B00FWPQ8WC/ref=twister_B00P2HIJ2C?_encoding=UTF8&psc=1

This setup will easily hold 50+ cigars. You can fit two of the trays, and the Bovedas fit on each end. I haven't had more than 27 cigars at a time in it yet, but they all fit in the top tray along with my hydrometer with some room for a few more. Right now, the bottom tray has air packets to help regulate humidity by reducing empty space.
Here's a pic: http://imgur.com/PsDM8oQ

u/globex_co · -3 pointsr/Coffee

this airscape is the best product I've seen for keeping beans fresh. I think after two weeks, it's practically impossible to keep your beans as fresh as you' d like, but I've had good luck with these things. It has a vacuum/ pressure seal.

u/thedonik · 3 pointsr/hookah

I buy these:
http://www.amazon.com/gp/product/B0128YT76S?psc=1&redirect=true&ref_=oh_aui_detailpage_o09_s00

holds about 350g comfortably, you could probably get 4-450g in there if you packed it above the rim. Dishwasher safe, and work good for your lunches too.

plus they're cheap. :)

u/gregg1e · 2 pointsr/sousvide

There are infinite options for setup so I'll simply provide what I use:

I have a cambro food container I cook in. Rubbermaid works well but I needed something bigger. I use an IKEA lid organizer to hold my bags in place (this didn't fit in the rubbermaid). I only put foil or lids on the top for extremely long cooks (18-24 hours), you won't lose much water in a basic dinner cook. I have a rubber mat on my counter for hotter cooks to protect it. I also use a vacuum sealer for my food and found that placing a pyrex dish in the water helps keep them from floating. Here are some links to what I have purchased

https://www.amazon.com/Cambro-12189CW135-Polycarbonate-Storage-Camwear/dp/B002NQB63E/ref=sr_1_8?ie=UTF8&qid=1492527700&sr=8-8&keywords=cambro+food

https://www.amazon.com/Ikea-VARIERA-701-548-00-Organizer-Stainless/dp/B00TJTWR04/ref=pd_bxgy_79_img_2?_encoding=UTF8&pd_rd_i=B00TJTWR04&pd_rd_r=F9YJ15R2DKR95RQBYK3R&pd_rd_w=TH4K1&pd_rd_wg=oNXkw&psc=1&refRID=F9YJ15R2DKR95RQBYK3R

https://www.amazon.com/Countertops-Antibacterial-Dishwasher-Grey-XL/dp/B01MYV1O16/ref=sr_1_1?ie=UTF8&qid=1492527763&sr=8-1&keywords=rubber+mat+counter

https://www.amazon.com/dp/B000R8JOUC/ref=twister_B01FXRJ34I?_encoding=UTF8&psc=1

u/Syuk_Dat_Deke · 1 pointr/MealPrepSunday

I don't take my meals outside of the house either, but I think it's worth it for a few reasons.

You cook once instead of multiple times a day, and you know the calories for that meal.

I have my whole meal in one container. Next week I think I'm going to make burrito bowls so I'll put lettuce and tomatoes in a baggie to mix in after it's heated.

I'd say either a combo of both or go with the non compartment ones. I bought these https://www.amazon.com/dp/B0128YT76S/ref=cm_sw_r_cp_apip_ECY59RPjUcuyH and they're pretty good.

u/miketaff · 1 pointr/cigars

If you like that one you will love this one. Go down to what people also bought and get 2 of the spanish cedar shelves. They fit perfectly Nd have enough room for that hygrometer in the front and 2 bovedas in the back. I have 8 of them. They keep my sticks dead nuts at 63 which is perfect for Cubans.

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/Sistema-Microwave-Collection-Noodle-31-7oz/dp/B00284AG5U&ved=2ahUKEwiF28afuo7mAhUHh-AKHfEdCGgQFjADegQICRAB&usg=AOvVaw2yFy6Jf1s6AkWQu_N8OOER

u/acciowhimsy · 14 pointsr/1200isplenty

These locking containers are stupid expensive; I delayed buying it for a couple of months because who really needs a locking container to not eat, just exercise your will power, right?

Well... I finally came to terms with the fact that I have no will power. I bought it and it's one of my favorite investments for my habits to date. I take out a few of what I want when I'm having my post-lunch sweet tooth and immediately lock it again for 24 hours so that I can't dig back into it minutes later (which I'm super guilty of doing).

It's not the biggest thing so you have to be picky with what you want to store in it and see how much you can fit, but ultimately, such a good purchase and highly recommend!

u/robotneedsbeer · 6 pointsr/AskCulinary

I'd suggest getting a ~12qt/L plastic container too (cambro or rubbermaid ) with a lid. Cut a hole in the lid to size for the unit, the cover reduces evaporation (and reduces energy use somewhat). The 12L size is perfect for doing many things up to small roasts or a pork belly or a chicken.

It's nice if the container is foodsafe, but it's not the end of the world if not. You're cooking in bags anyway. Transparent is really nice though, it allows you to see what's in the unit easily.

u/ImHerefortheArticles · 1 pointr/QuittingTianeptine

Went right back on it with work and class lol. Fortunately (kinda) I was forced to rapid taper after less than a week by running out. I have some f-phenibut coming in but that should hopefully be easier to manage. Getting low on tia as well. Wait, I can save money AND my brain by letting it run out! 🤔

I know this looks like stupid sharper image shit but it's reeeally helpful for forcing a taper or just using responsibly. Just lay out some mon-fri doses and toss the rest in there.

https://www.amazon.com/Kitchen-Safe-Locking-Container-Height/dp/B00JGFQTD2

u/Bentwookiee838 · 2 pointsr/cigars

Go with 65 boveda and mold should not be issue. If you have access to a cool place put the box there. I keep all of my tupperdores in my server room at work lol.
Get this container and put your two boxes inside the way you habe them with a boveda in each.
Should fit two cigar boxes
The burping thing is like the cello on or off argument. Boveda claims burping not necessary. Like others will tell you this is your best solutuion for the 6 month duration as the packs should last up to a year.

https://www.amazon.com/Sistema-Collection-Rectangle-Storage-Container/dp/B00284AG5U

u/Dashing_Snow · 1 pointr/pics

Most fast food places have their calories online.

However if you are worried about prep time here is a trick. What you can do is get a widemouth thermos and make a bunch of chicken at once then just reheat it. It lasts a few days so if you can find 2 times a week to make chicken thighs at home you can avoid the whole going out thing. I tend to have two chicken thighs on a bed of rice. I just really don't like greens; but I'm just maintaining weight. If you are trying to lose it you could absolutely replace the rice with greens or even nothing. Supposedly warm broccoli is good according to friends who actually like greens.

Here is a decent thermos it does take some getting used to slicing inside of it but you can preslice it which is what I do so it mixes with the rice.

http://www.amazon.com/gp/product/B0017IFSIS?keywords=wide%20mouth%20thermos&qid=1453875693&ref_=sr_1_2&sr=8-2

16 is more than big enough for just lunch if you need more than just lunch you could get a 24 just keep track of how much you are putting in. If need be you could just fill it with greens as well it will keep cold also. A good trick is to put water of the temperature you want in for 15 to 20 mins before filling it and just wipe out the excess after dumping before sticking stuff in. I mainly use mine for chicken and meat but I know quite a few who put salads in and do the same thing.

I prefer thighs because they are smaller and easier to portion control but you can do the same thing with other cuts.

u/_sandwiches · 1 pointr/personalfinance

Shouldn't really matter since only the water will touch it, but grab one of these. They're used in commercial kitchens all the time. I have a 12qt, I think, and can comfortably fit 2-3 ziploc gallon bags, each with 2 chicken breasts or steaks.

Grab a lid if you're doing long cooks, helps with evaporation. Cling wrap or ping-pong balls also works.

u/WChevett · 1 pointr/EatCheapAndHealthy

I have 2 thermos brand thermos's, and 2 mini crock pots. Here are links

https://www.amazon.com/Thermos-Stainless-Folding-Spoon-Midnight/dp/B0017IFSIS/ref=sr_1_4?ie=UTF8&qid=1481801668&sr=8-4&keywords=thermos

https://www.amazon.com/Crock-Pot-32041-C-16-Ounce-Little-Dipper/dp/B0000CCY14/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1481801694&sr=1-6&keywords=mini+crock+pot

So I will just start up a soup or whatever at like 10pm, comes out perfect by 6 or 7. Just throw it in a thermos, grab some bread or crackers or whatever and its perfect in there until about 2pm.

u/belowbeloved · 1 pointr/keto

I have the Rubbermaid Easy Find Lids set and I LOVE them. I bought some extras of the sizes I use most. The tiniest ones are the perfect size for 2oz of mixed nuts.

https://smile.amazon.com/dp/B00COK3FD8/ref=psdc_3744021_t1_B00KOB1PYU

u/Ric1917 · 2 pointsr/cigars

Buy a large plastic airtight container, like this one that is highly recommended

https://www.amazon.com/Sistema-1870-Collection-Rectangle-Container/dp/B00284AG5U

Grab a few boveda, I use 65% personally

https://www.amazon.com/Boveda-65-Percentage-Individually-Wrapped-Humidity/dp/B00FWPQ8WC/ref=sr_1_cc_5_a_it?s=aps&ie=UTF8&qid=1549155129&sr=1-5-catcorr&keywords=boveda+65%25+humidity+pack

2-3 will be enough. That will keep them good for a long long time. I would unwrap the boxes and prop the lids open when putting them in the Tupperware, just for airflow.

Also, congrats on the wedding!

u/bondage247 · 2 pointsr/chastity

Kitchen Safe: Time Locking Container (White Lid + Clear Base) - 5.5" Height https://www.amazon.com/dp/B00E9J3MLM/ref=cm_sw_r_cp_api_i_hVERDbRRF42E3


for the money i would buy

iKeyp Pro Smart Safe https://www.amazon.com/dp/B06XRKHF1C/ref=cm_sw_r_cp_api_i_dWERDb9MY3F8W

remote unlock vis app

u/skeever2 · 1 pointr/EatCheapAndHealthy

http://www.amazon.ca/Bentgo-Stackable-Solution-Sleek-Containers-Silverware/dp/B00B78WO3U/ref=sr_1_4?ie=UTF8&qid=1405734871&sr=8-4&keywords=bento+lunch

+

http://www.amazon.ca/Thermos-SK3000MBTRI4-Stainless-King-Midnight/dp/B0017IFSIS/ref=pd_bxgy_k_img_c

Seems to work the best for me. I mix and match depending on what I have to pack, and I can really make anything without too much trouble. I love that they have cutlery built in. Most of the time I use the thermos for yogurt or soup and it's still hot or cold when I need it. I also have a larger food jar from the same brand, and I use it when I'm working a longer shift or When I want to pack chilli or pasta as my main course. I really can't recommend the thermos's enough. They never leak.

u/thr33littlebirds · 4 pointsr/Random_Acts_Of_Amazon

Had fun doing this! Here's my drawing

And the link to the Item


Thanks for the fun contest!

u/zabblezah · 2 pointsr/mealprep

I was thinking of reordering these from Amazon because my mom lost 3/7 of mine, but then I found similar ones for a better value at Sam's.

I think the brand was Snap Pak. 50 count for less than $20. Same quality and size. Slightly rounded out on the long sides. Highly recommend.

u/onlyshecums · 1 pointr/chastity

If I was self-locking, I would buy a Kitchen Safe. I would set it for 24 hours or so, which would allow me to unlock my cage, shower, re-lock, and re-set the safe for the next day. If you feel like you might not be able to behave yourself, you can always take a very cold shower. :)

u/saigonk · 3 pointsr/food

I dont know that it had a huge impact to be honest, fat makes flavor right?
Deer for me doesnt taste gamey, neither does moose so I always wonder if i am just used to how it tastes after all these years compared to beef.

I put it in to my pot, it held the heat very well, only went up or down by .1 degree the entire 70 minutes.
I only had a gallon or so of water in it, didnt need much for the size steak i was cooking.

I picked up a 12 quart container to cook bigger items like the ham i plan to do next weekend and a moose chuck roast after that.

http://www.amazon.com/gp/product/B0001MRUKA/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

u/hhsebastian · 2 pointsr/Breadit

I buy flour in 2lb packages because I don’t have access to bigger bags, but a quick googling brought things like this
https://www.amazon.com/OXO-Good-Grips-POP-Container/dp/B000UHYB9E

A cheaper way would be a foodsafe pails (you could get from a restaurant kitchen, where I live they come in different sizes with ketchup or mustard or stuff like that).

It maybe you find something like this available for you:
https://www.auer-packaging.com/us/en/Pails-&-Screw-top-jars.html?customer_type=private

u/ClimbinHigh · 9 pointsr/mflb

X-post from r/trees. This was in the comments there but I'll post it here too: Here's a link to a Dropbox with the schematic. It was made in Autodesk Inventor and I'm not sure if any other 3D CAD program can run it. The overall diameter of the part is slightly bigger than the tube it went in (link to Amazon), so it required some sanding and rolling on a hot skillet to mold it perfectly. Also, it took a while to cut off the base that the printer puts down before it actually prints the part. It took 2 hours to print and about 4 hours of refining afterwards to get it perfect.

u/nicknameisnub · 1 pointr/cigars

Here is a good Tupperware and this is the one I use.

Then buy a few of these Bovedas and that one is a 4 pack

This is a cheap and very easy option. Hope this helps


EDIT - fixed links

u/zelmarvalarion · 2 pointsr/MealPrepSunday

Myself and a couple other people use the 750ml glass rectangular Pyrex containers. I think I got mine for $2 each from Marshall's, which is good for glass containers.

I think the Lift containers (e.g. https://www.amazon.com/dp/B0128YT76S) are pretty popular, and I think I've heard that Costco has them even cheaper than Amazon if you have a membership (I haven't checked myself though)

u/Ardhel17 · 1 pointr/4hourbodyslowcarb

I use these ones. They have little vents in the top for microwaving. I've had them for about 3 years and they're still in pretty good shape. Clean in the dishwasher.

[5-Pack,30oz] Glass Meal Prep Containers https://www.amazon.com/dp/B06Y31WGWR/ref=cm_sw_r_cp_apa_i_1vz6Cb5FF5BRM

u/nodig · 1 pointr/MealPrepSunday

So I can't speak for everyone but the ones I use are these and these from Amazon. They are microwavable, freezable and dishwasher top rack safe. The only issues I've had with these particular ones is the lids are so hard to get off that I've had a couple where the corners cracked but that's after 6 or so months of use. But look around on amazon, there are ton of different brands and sizes and shapes.

u/blackkittenpresident · 1 pointr/MealPrepSunday

As someone who does prep for a family of 4 every week I have been using containers like these for years. They're great in the dishwasher and far less expensive then glass. I feel safe with them, and I always have enough.

u/pggu1123 · 2 pointsr/MealPrepSunday

I bought them off of Amazon here This particular one is currently unavailable, but there are plenty of alternatives. I've been using them for 9 months now, pretty religiously and are starting to chip a bit on the edges. If these keep deteriorating, I'll be in the market for something nicer.

u/etakmit · 2 pointsr/cigars

My first and so far only Tupperware container came from a recommendation here on Reddit. It was this guy: https://www.amazon.com/gp/aw/d/B00284AG5U/ref=ya_aw_od_pi?ie=UTF8&psc=1

So far it's fantastic and holding steady like a champ.

u/Screams- · 5 pointsr/MechanicalKeyboards

I picked them up at Bed Bath and Beyond lol. But I found them on Amazon right here for anyone interested! Mine are in a few different sizes :)

u/00101011 · 2 pointsr/BuyItForLife

These OXO containers are great.

Tough, heavy, good seal, easy to use.