Reddit mentions: The best kitchen storage & organization products

We found 7,303 Reddit comments discussing the best kitchen storage & organization products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 2,936 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

3. 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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4. Freshware Meal Prep Containers [15 Pack] 3 Compartment with Lids, Food Containers, Lunch Box | BPA Free | Stackable | Bento Box, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (32 oz)

    Features:
  • ✅ SAVE TIME & MONEY: 15-Pack of Bento Boxes features 3 compartments in one container. Each meal prep container can store a total of 32oz (16-8-8 oz) which are the perfectly portion controlled to stay full, yet fit and healthy!
  • ✅ HEALTHY MEAL EVERYWHERE: Featuring food storage containers to help your meal prep plan and lose weight. These plastic containers can also be used as school lunch box or last night’s dinner.
  • ✅ DURABLE DESIGN: Most meal prep containers don’t last for a long time. They crack after a few uses and melt in the microwave. Not Freshware, our heavy duty lunch containers are built to be more strong and reusable than our competitors.
  • ✅ MICROWAVE, DISHWASHER AND FREEZER SAFE: Made of the highest quality food safe materials, these bento box can withstand temperatures from -40C to +120C (-40F to 250F) - so enjoy without worry about harmful chemicals leaking into your food.
  • ✅ SATISFACTION GUARANTEE: Freshware food containers are meant to help you eat healthier and save money by cooking at home. In the unlikely case that your containers are not perfect for you, just send them back for a full refund or replacement!
Freshware Meal Prep Containers [15 Pack] 3 Compartment with Lids, Food Containers, Lunch Box | BPA Free | Stackable | Bento Box, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (32 oz)
Specs:
Color3-Compartment, 15-Pack
Height5.6 Inches
Length10 Inches
Number of items15
Size32 oz
Weight1.9 Pounds
Width7.4 Inches
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8. 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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13. 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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17. Enther Meal Prep Container 20 Pack 3 Compartments with Lids Food Storage Bento Box BPA Free/Reusable/Stackable Lunch Planning, Microwave/Freezer/Dishwasher Safe, Portion Control 36oz

    Features:
  • Simple, fast, easy to use – Most meal-prep containers don’t last. They crack after just a couple uses and can’t even be used in the microwave without burning or melting. Not Enther, our bento boxes are built to last and contain the best features.
  • No more disappointments. Gone are the days you had to worry about a cracked container or one that can’t withstand the heat of a microwave. Our containers are BPA-free, microwavable and ensured for multiple times uses.
  • Trust – Use a meal-prep container that you can count on. It gets old when you have to buy a new container after just a few uses. Enther containers are washer and freezer friendly. With our bento boxes, you can trust that they will last longer than any other.Able to withstand temperatures from -40 to 250 degrees Fahrenheit which is completely safe for microwave and freezer
  • You in Mind – Enther containers are made with you in mind. We listened to your requests and this is our response: A safe, stackable and reliable container that features dividers for portion control. This bento box has everything you need and more!
  • Our containers are made with quality in mind. If your container doesn’t meet your expectations or cracks within 10 uses, you get your order refunded. That’s our promise.
Enther Meal Prep Container 20 Pack 3 Compartments with Lids Food Storage Bento Box BPA Free/Reusable/Stackable Lunch Planning, Microwave/Freezer/Dishwasher Safe, Portion Control 36oz
Specs:
Color20 Pack 3 Compartment
Height9.6 inches
Length7.5 inches
Number of items40
SizePortion Control 36oz
Weight1.5 Pounds
Width1.6 inches
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19. 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 kitchen storage & organization 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 kitchen storage & organization 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: 150
Number of comments: 17
Relevant subreddits: 5
Total score: 102
Number of comments: 31
Relevant subreddits: 7
Total score: 47
Number of comments: 12
Relevant subreddits: 1
Total score: 43
Number of comments: 17
Relevant subreddits: 1
Total score: 42
Number of comments: 42
Relevant subreddits: 2
Total score: 38
Number of comments: 29
Relevant subreddits: 3
Total score: 31
Number of comments: 12
Relevant subreddits: 1
Total score: 17
Number of comments: 13
Relevant subreddits: 1
Total score: 16
Number of comments: 12
Relevant subreddits: 1

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Top Reddit comments about Kitchen Storage & Organization:

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/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/melrom · 3 pointsr/GiftIdeas

My hubby and I were both doing our PhDs at the same time at one point so I totally get the having no life thing. :D

  • Along the lines of the pocket knife, you can search for items like "everyday carry" or "EDC" items -- this includes flashlights, pocket knives, tactical pens, etc. PhD STEM types tend to like practical things. I've found some cool stuff for my hubs this way.
  • Another thing is one of these books: http://phdcomics.com/store/ -- they are collections of comic strips but they're hilarious and super relatable to graduate school. They used to release a calendar every year but looks like they stopped. :(
  • Other non-conventional gifts to consider based on the fact that he's in graduate school and has no time on his hands...
    • Buy a pack of these disposable takeout containers and make frozen pre-prepared meals for him. If he's spending THAT much time in the lab, chances are he isn't eating as great as he should be. I cannot tell you enough how much this would've been appreciated by either of us while we were in graduate school. https://www.amazon.com/gp/product/B0742M47V5/
    • Depending on your geolocation, there are some services that come pick up your laundry on a specific day of the week, do your laundry for you, and then return it, folded, and everything (Wash & Fold services). For reference to what I am talking about, it's similar to this company: https://www.rinse.com/ If you're near a university, there's an increased chance of you having these services nearby. If you got him something like a couple months of this service, it's another thing that is a hassle to keep up with when you're super busy with work but one of those things that has to get done either way.
    • Depending on his eating habits, a grubhub (or similar) gift cert could be good if he orders takeout for either lunches or dinners during the week. https://www.grubhub.com/
    • Spotify or Pandora subscription -- depends on if he enjoys music and what kind of lab he is in (i.e., whether he can play music while working). If he does enjoy music, another option is wireless headphones.
    • Does he drink tea or coffee? There are lots of nerdy mugs out there and you can pair that with some a nice tea assortment or coffee blend. If he does drink it but doesn't tend to make it himself, is there a coffee shop nearby to campus that offer gift certs?
    • If he's working in a wet lab, chances are he can't bring beverages inside with him -- so you might consider a nice new water bottle (https://www.amazon.com/Contigo-AUTOSEAL-Stainless-Bottle-Monaco/dp/B01N7LKY1F/) or a rugged travel mug (https://www.amazon.com/Contigo-AUTOSEAL-Stainless-Steel-Travel/dp/B00HZI5XNO/). The autosealing (hot and cold) ones by Contigo are very popular because they can be used on the go without worrying about leaking. If you have to leave your mug outside of the lab if you don't finish your coffee, you most likely want something that's also covered too.
    • If he writes or takes notes a lot, don't underestimate the power of a really nice pen. Super useful and randomly just brings great joy to us grad school folks. :D
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/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/sentamalin · 1 pointr/flightattendants

I'm omnivorous, here, but I try to pack some healthier options whenever I can. Of course, I say that but what I do end up bringing still has a pretty high carbohydrate content (I can't get over my love of rice and noodles as a staple food).

In addition to beans and lentils (preferably with a combination of a grain to help balance out your amino acid profile), I recommend not being afraid of adding healthy fats to your food because it'll keep you sated for longer, and if you're careful about calorie watching, is more dense. In practice: I like avocados, and I use the keto trick of adding some coconut oil to airplane coffee to add fat to my breakfast.

Find ways to add fiber and proteins, secondly, to your meal considerations because both will help you feel full, like healthy fats will. Low-sodium jerky, trail mix, and protein/fiber bars are my usual no-refrigeration go-tos for those. Carbs are still necessary, but if possible get them from veggies, and you'll get nutrients to boot. Carrots, celery, broccoli, and grape tomatoes are my usual mainstays because they keep well in not-ideal coolers--especially paired with some dressing to add some fat content to your snacking.

If you don't mind using some of your layover/rest time preparing your meals for the next day and you don't want to be stuck with just the hotel microwave (if it's even provided) I recommend--like others--investing in a HotLogic Mini. I recommend going to their website to buy it because they often have sales. Your other fellow flight attendants occasionally get coupon codes for them, too, if you ask around; and sometimes they offer a BOGO Free deal. Depending on how you meal-prep (for curries, pilafs, ratatouille, etc I just cut up veggies and proteins into a Ziploc bag and spice the bag) it's as easy as putting it all in a Pyrex glass container (one of the HotLogic sets come with a glass container) and plugging the HotLogic in. Recipes that work in a crock pot work best in it, in my opinion. I've also used the Joseph Joseph M-Cuisine Cooking Set to cook during layovers, and I prefer it when I'm making pasta, noodles, or rice dishes.

To keep food warm, I've been using an insulated lunch pail like the Zojirushi Mr. Bento as a complement to my cooler. The inner containers can keep food hot/cold for around 8-12 hours while the top container typically remains at room temperature. It's a little thing, but having a hot meal in-between a long 12-hour day with no time to buy expensive airport food is a wonderful way to keep your morale up.

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/mispelt · 14 pointsr/BuyItForLife

Excuse me from copying my reply from a previous BIFL, but I still feel strongly:

MISTER BENTO MISTER BENTO MISTER BENTO

It's a bit complicated--follow me here. It's an insulated tube just like a thermos, with four round containers. I'll take you through them, from the bottom up.

Soup bowl: Actually a pretty nice soup bowl. It's got a lid that screws on, as well as a pressure-valve on the lid to prevent a vacuum forming as it cools (it's going to cool a little, no matter the insulation... thermodynamics still exists).

Rice bowl: It's a Japanese product, so there's a big compartment for rice. I never have a problem fitting a sandwich in here, if that's what you're in the mood for. You... you get used to sandwich-pucks eventually. Important thing here is that the lid on this bowl is thick and insulated, to help keep whatever's in here and the soup warm.

Veggie bowl: As I understand the typical Japanese meal (read: none), this is a bowl that's supposed to house some vegetables. You may have noticed that the bowl below this has a thick insulating layer. The way it's designed, this compartment and the one above it aren't insulated. It's actually pretty cool, when you think about it. I would usually use this for some roughage... dry cereal or something.

Tiny top bowl: This is it. Another non-insulated bowl. I'd usually put a cookie or two in here.

The whole thing is leak-proof, and it really does a fantastic job. Once you think about the two-hot-two-plain thing, you can put some fun meals together. The insulation works well--soup was always warm come lunchtime. And it's surprisingly big, too. You won't finish eating and want for any more. I didn't finish a lot of times, or I'd use one of the compartments just to hold a mid-day snack.

I know you might balk at the price, but if you think you might like something like I'm describing, I really can't endorse the product enough.

u/UncannyGodot · 3 pointsr/knifeclub

Yes, I certainly do.

On the low end you have some handheld sharpeners. The Smith's model is iconic and cheap. It gives you an acceptable edge, but it's not going to be good, and once it's loaded with metal it's hard to clean. These are mostly for tackle boxes and backpacks, quick solutions. It really wouldn't do a Benchmade justice.

In the middle, you can buy a guided rod system. The Spyderco Sharpmaker is the best I've seen. Lansky makes a few like this one. These systems do a really good job on pocket knives. The Sharpmaker is a great investment if you plan on dealing with knives for any extended period of time. They can keep a knife very sharp for years. Lansky's systems are relatively inexpensive, but aren't as precise as and lack some of the features of a Sharpmaker. I think the Sharpmaker is an ideal solution.

On the high end, you're looking at sharpening stones. There are two classes, oil and water stones. Oil stones are slower, but water stones are used slightly in the course of sharpening (one might last a decade for me) and are more prone to damage. These let you do repair, produce a more customized edge, and work on a knife's geometry behind the edge, something all knives require eventually. The majority of the time you wouldn't need this level of equipment, but when they come in handy they really come in handy. I use water stones on all of my knives. For most pocket knife users it's much easier and less costly to let a professional do this sort of work and maintain the knife with a rod system. No links here; there are dozens if not hundreds of stones on the market and there's no perfect one. Starting costs are around $150.

At the super duper expensive level, you have advanced assisted sharpening systems like the Edge Pro. These things are slick, easy to use, and ridiculously effective. They should be for the cost. Stones are still more versatile and a lot of the people who use these branch out in many ways.

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/Kristeninmyskin · 2 pointsr/flightattendants

I’m not a Flight Attendant yet, but research shows ice bags in the crew cooler, because it can be replenished on the plane and in the hotel.

Eat cold food on the plane and hot food at the hotel. I think good cold foods to eat on the plane would be things like: Chicken, tuna or ham salads. Cous cous, toubuli, quinoa salad, egg salad, broccoli slaw, stuffed grape leaves (sorry, I love Mediterranean food!), cottage cheese, hummus and applesauce.

For hot food, I think hearty soups, stews and chili would freeze well (flat in ziplock bags!) and act like ice packs (for the first day, at least).

To warm the food up at the hotel room, there are two items popular with flight attendants. This Mini Crockpot (about $20 at Target) will heat up food in about 45 minutes, but I usually leave it plugged in for a few hours. Not for crispy foods.

The Hot Logic Mini portable oven (usually about $40 but I bought mine for $30 on a lightning deal) warms food slowly, like the mini crockpot, but you put your own containers (or frozen dinners) in it. This means you can heat larger items like fish or chicken. I bought one for my current job and cooked a frozen boneless chicken breast in two hours! The containers you use must have a flat bottom to heat the food, though, and I think glass works best.

Edit: I don’t know why the links are in Spanish and I don’t know how to fix them. I’m sorry!

u/2comment · 5 pointsr/PlantBasedDiet

I used to puncture (not open) cans of veggies, like corn, drain 1/3 the liquid, and heat them in the engine compartment of my car while driving. Think I moved beyond that.

Hard pretzels are consistently the one snack that's with low/no oil. Still would check ingredients. Not quite WFPB, but widespread, vegan and low fat. Still, I find snacks like these don't give good satiety and I keep reaching for them. Easy energy.

Taco Bell is vegan with modifications. Enough oil in it though but food on the go. The two easiest and cheapest things to order is thus:

  • Bean Burrito. Make it fresco (means replace dairy/cheese with pico de gallo).

  • Crunchy or Soft Taco. Make it fresco. Remove Beef. Add black beans.

    Grande meals composed of this are huge and cheap. Check your orders before leaving. Some locations really are bad at screwing it up.

    Some equipment I recommend in your situation:

  • A good chef's knife for chopping and prep work and a short knife (2-3") for peeling and other work.

  • a foldable mat to do chopping on. These are cheap and much easier to clean and portable than wooden blocks.

  • A collapsible silicon colander. Portable. To clean greens. I don't use a salad spinner much anymore, takes up a lot of room and I don't want my greens that dry.

  • Like before, a collapsible silicon bowl for salads and other prep plus to microwave and eat direct from. Easier than constantly tossing paper plates.

  • small glass jar (from marmalade or anything used) to mix dressing with.

    For much of your cooking, a microwave will actually be enough. Oatmeal, potatoes, rice, beans. Sure spaghetti and the rest will work too with practice.

    Panfrying and searing isn't a major requirement in the WFPB kitchen and much could also be done in a conventional oven. You can get a toaster-oven for around $50 if you stay in the same room consistently although I don't think it's necessary. You can get yourself an countertop cooktop for $50-100, but the room will unlikely have ventilation or an outdoor, so this or toasteroven can backfire if smoke occurs.

    There is one product I don't necessarily recommend for the hotel with the microwave, but if you are out on the road with a car a lot, and that's a HotLogic Mini Oven:

  • https://www.amazon.com/HotLogic-Mini-Personal-Portable-Black/dp/B00EC7XJ00/ref=sr_1_3?ie=UTF8&qid=1550340406&sr=8-3&keywords=portable+oven

  • https://www.amazon.com/Foval-Power-Inverter-Converter-Charger/dp/B01H2XD2DY/ref=sr_1_6?s=automotive&ie=UTF8&qid=1550340598&sr=1-6&keywords=car+inverter

    Consider this not for cooking but for reheating. It's a glorified hot plate that won't burn anything. I recommend the 12v with an good inverter in the car over a 12v version for the simple reason that you can use it in hotel rooms without modification. If you buy a 12v version and buy an adapter for outlets, you are much more likely to forget the adapter in hotel rooms.

    If it's in the running due to extra people, 2 mini size is better than one family size imo.

    The pyrex 6 cup they sometimes bundle with it is not spillproof so it was useless for soups and other wet stuff, but I got a 46 or 54oz glass glasslock-style spill-proof container at a local Marshalls that was perfect.

    There is also those Indian Heat n Eat meals. Kohinoor and the like. Many have butter but there were some vegan varieties.

    Also, up raw food eating. Fruits, salads, etc.
u/lakenakomis · 1 pointr/glutenfree

Things sound very similar to what my wife deals with......we've even gone so far as to ensure that everything is not made on shared equipment. I contacted Penzey's spices a couple of years back and worked with them to develop testing procedures and standards. I learned that b/c wheat is so prevalent in our food supply....that almost anything can be made on shared equipment. I had been ordering online via Amazon to get the Spicely brand of spices...but they are so expensive! Thankfully a new brand has popped up in the stores called Badia....they are certified GF.

I also wanted to mention we do travel a lot...which has been a lot tougher, and we have tried a ton of different ways to travel with our own food. One device that has been a huge help has been the Hot Logic...you can find it here: http://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28
It is awesome...the food we put in is at a great temperature every time! My wife even started taking it to work to use with her lunch.

We don't eat out at too many places except for Da Luciano's in Rivergrove....they are awesome! They truly understand cross contamination. Make sure you make a reservation before going...b/c they are usually very busy.

We find the high end fine dining places do a really good job...but who can afford those?

One other I wanted to add is my wife recently figured out that dairy was causing a ton of inflammation. After some research...it looks like a lot of celiacs have dairy issues.

If you ever have any other questions...please let me know. I know how hard it was to go through...and we didn't have any, and we had to learn it on the fly. Always feel free to reach back out.....you should feel real proud of all the progress you've made to become a happier and healthier person!

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/HelloMyNameIsAmanda · 2 pointsr/vandwellers

I had something similar while I was briefly on the road: https://www.amazon.com/gp/product/B00EC7XJ00/ . I really liked it, but it was 120v and I had a pretty underwhelming electrical system, so I usually only used it when I was plugged in or at an actual campsite. The thing is, that although these things are low draw, they take a really long time to actually heat your food. Like, two hours for reheating leftovers. That said, they're a very gentle heat, so leftovers come out warmed a lot nicer than if you used a microwave. And with the one I had I could just put my tupperware in there and half the point was avoiding dirtying dishes and using more water. Didn't try to do any actual cooking with it, though. Had a butane campstove for that.

If you have a robust battery bank/solar and want to have something to reheat stuff or warm up frozen meals nicely over a long period of time, it's not a bad product. Maybe run the numbers and see if you can plug it into your cigarette lighter while driving? But either way, get one of them that are soft-sided so that you can stuff it away somewhere and it takes up barely any space. It's a pretty specific use case, but I was pretty fond of mine.

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/Jeanne23x · 6 pointsr/orangetheory

Woohoo!

I'm a frequent traveler and have to constantly balance travel and my diet.

There's one item I pack sometimes, which is this: https://www.amazon.com/gp/product/B00EC7XJ28/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I buy groceries if I have a small fridge and heat up healthy, frozen meals in it. If I don't have a small fridge, I'll buy on my way home.

In my meetings, I'm expected to eat and drink with clients. I tell them to feel free to order whatever they like, but I'm ordering a light appetizer because "I got drinks and apps" earlier. I'll try to order something like tuna tartare, and other things that I know definitely can't have too many calories added to them in the kitchen.

I also stopped drinking or eating anything because it is free and I've asked myself--do I actually enjoy this? I've cut out drinking sub-par wine in flight (just because the flight attendant gave it to me). I've increased how much sparkling flavored water I drink when traveling because it feels like I'm drinking something.

If you need to bounce ideas off of someone, feel free to message me! I have to be very careful because I have hashimotos and I'm short, so I don't get very many calories for my travels.

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/sugar_cubed · 1 pointr/Bento

I love bentos like this one for packing simple things that you are planing on keeping cold. If you're going to want something for both hot and cold then Mr. Bento is a fan favourite. Pack your hot lunch in the morning and you're good to go. You can also microwave the bowls which is great it you want to keep it cold for the day but eat hot food at lunch.

I like bentos that are divided into half and I can split them into smaller sizes if I need to. I personally prefer using paper muffin cups. They're easy, cheap, I don't have to wash them and I don't get mad when they get thrown out by mistake.

It takes some time to figure out what style bento you like to pack, so I always recommend trying a few different style bentos until you find the one you like. Hope this helps a bit. Good luck with your bento!

u/925Copper · 3 pointsr/datingoverthirty

Still haven’t been able to get back to running yet but my Achilles tendinitis has greatly improved so maybe soon. I’m in PT and try to do all my exercises and stretches daily.

My meal prep containers arrived from Amazon so I’m super excited about that. I stayed up late making a double batch of red beans and rice. I’ll start learning more and tinkering and figuring out what works for me with meal prep.

And I have a (6th) date with Lamb Chops tonight. I’m bringing over some red beans and rice and he is making corn bread. He’s always cooking for me so this is my chance to finally show off my cooking skills and feed him. :D Things are really well and I’m starting to get a bf/gf vibe from us. We didn’t have plans this weekend but I got texts Saturday morning letting me know how much fun he had Friday, including a video. Lol. And we texted through the day Saturday. That’s new for us as we don’t text much.

Oh and I got a bunch of Smartwool socks and other stuff on discount that’s arriving today! So a bunch of happy but low key stuff for me lately. :)

ETA to add link: https://www.amazon.com/gp/aw/d/B072B9F7W4/ref=ya_aw_od_pi?ie=UTF8&psc=1 and https://www.amazon.com/gp/aw/d/B0742KGQG8/ref=pd_aw_fbt_79_img_3?ie=UTF8&psc=1&refRID=QJ34TKJT41BQ2SV3NXP8

u/3metre · 4 pointsr/vandwellers

If I were in your situation, I would buy these three items: stainless steel electric tea kettle, the Wonderbag, and the Hotlogic mini portable oven.

The teapot will heat to boiling in less than three minutes, and can be plugged in at a gas station bathroom, while you're using the facilities. It will be ready before you're done washing your hands.

The Wonderbag is used all over the developing world because it cooks food without a continuous heat source, allowing families to save valuable firewood for other purposes. There is a great deal of information about the Wonderbag on the internet, including a cookbook!

https://smile.amazon.com/Wonderbag-Non-Electric-Portable-Cooker-Cookbook/dp/B01N2UKF1S/ref=sr_1_2?ie=UTF8&qid=1518976108&sr=8-2&keywords=Wonderbag

The HotLogic bag is a small portable cooker that cooks without odor, allowing you to use it in public unobtrusively. Lots of YouTube videos about ways to use it.

https://smile.amazon.com/dp/B00EC7XJ28/_encoding=UTF8?coliid=I2JT406MFURXGM&colid=4PIOFTYT27SL&psc=1

I would NOT buy an Instapot, as others have recommended because they need a great deal of continuous electricity to function, and they produce a great deal of cooking odors and steam, which are challenging to manage in a small space, or if trying to boondock cook in public.

Best of luck to you!

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/bubonis · 10 pointsr/Parenting

I bought this lunch container for my daughter when she was in kindergarten and it's still going strong, and she loves it. It has two temperature-controlled containers and two "regular" containers, so I can give her hot and not-hot foods at the same time (e.g., soup and a sandwich). I can make her a hot lunch at 7:45am and by lunchtime it's still hot. As a bonus, the lid doubles as a bowl so I can give her foods to mix on the spot at lunch, which she adores.

My daughter is now 10 and in fifth grade and I've made virtually all of her school and preschool meals. I learned three distinct lessons in those years:

  1. Never put food or drink that she's never had before into her lunch.
  2. The ingredients of a food matters less than the presentation; it needs to be fun.
  3. Think about the effects of preparation and packaging.

    The first point is easy enough to understand so I won't dwell on that.

    The second point ties into your frustration with your sandwiches and wraps. Those sorts of foods aren't fun for kids. Know what is fun? Finger foods, foods that look gross, and foods that they can assemble themselves. Turkey and cheese sandwich? Boring. Turkey, cheese, and bread, cut up into cubes, maybe with a little cup of mayo on the side for dipping? Fun. Add a drop of green food coloring to the mayo to make it "gross" and even more fun. Pizza bagel: Half a plain bagel, a small cup of pasta sauce, a small cup of shredded cheese, and a small cup of pepperoni. Let your kid assemble his own pizza before eating it. Fun. Chicken noodle soup is boring; chicken alphabet soup is fun. You can give your kid make-it-yourself tacos in his lunchbox with a couple of small flour tortilla wraps (they sell 6" wraps at my supermarket) and little containers of lettuce, cheese, and cooked ground beef. So much fun.

    Preparation and packaging is also very important, especially when you're dealing with breaded foods (chicken nuggets or fish sticks, for example). Through trial and error I discovered that I can fold half a dozen chicken nuggets into a paper towel, put it in the "hot" part of my daughter's lunch box, and she'll still have reasonably crisp nuggets when it's lunch time. PB&J is usually a soggy mess for kids; the jelly soaks into the bread which in turn gets mushy and gets squished in the lunch bag. This can be fixed by spreading PB on BOTH pieces of bread, then covering and refrigerating overnight. In the morning, apply jelly, put the sandwich together, and put it into a sandwich container. The PB acts as a moisture barrier to the jelly, the refrgieration keeps the PB's oils from soaking through the bread, and the sandwich container keeps it from getting squished. Perfect PB&J at school, every time. If you aren't sure how something will hold up, try it yourself. Make yourself the lunch you'd give to your kid, prepping it at the same time you would normally prep lunch for him, storing it as you would for your kid, and then take it out and eat it when it's your kid's lunchtime and see how it holds up. Soggy bread? Crushed chips? Unappetizing appearance? Keep those things in mind because if YOU see it then your kid is going to see it too.

    I'll also throw out a bonus tip: Take extra condiment packets any time you eat out. Individual serving packets of ketchup, mayo, honey, jelly, etc go a LONG way to making your kid's meal better.
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/Kriminie · 3 pointsr/EatCheapAndHealthy

This is what i came to say, make large batches of things now and put them in single or double serving containers and cook/reheat afterwards. Try looking at recipes at once a month cooking . Don't forget you have to wash dishes afterward so make sure you are using dishes that can be cleaned one handed! (as in dishwasher safe or small, no handwash pots and pans etc. Also, if you have someone who can come in once a week to help maybe you could try some weekly meal prep ala budget bytes .

As far as good containers, I like vacuum sealing but if you don't have one or know someone who will borrow you one try these, I've heard good things (not aff) meal prep containers or these for liquids soup container

Also here's a link from once a month meals about single serve freezing that might be helpful!

If you want reusable containers, Mason jars work great, just read the guidelines on how to freeze in them and let them defrost in your fridge before you reheat. Also, if you are planning on a couple of dishes that use the same baking pan, you can line the pan with foil, freeze the dish, take the food plus foil out of the pan and stick it in a Ziploc to store until you are ready!

Don't forget to label!! I promise you will forget what it is or how to cook it by the time you eat it, so it's worth the time, for sure!

u/xtremepado · 1 pointr/knives

You can't go wrong with the Spyderco Tenacious. Only $35 but it performs like a $100 knife. When I got mine I was very impressed by the quality. The handle has good ergonomics and the blade is a decent steel. It is a great slicer and workhorse!

A good entry-level sharpening kit is the Lansky TurnBox. It was my first sharpening system and it will keep your knife razor sharp. It only has medium and fine grit ceramic rods, but as long as you don't let your knife get too dull you can easily maintain it. There is a slightly more expensive turnbox that has coarse diamond rods that would be better for bringing very dull knives back to life.

u/qqpugla · 2 pointsr/Random_Acts_Of_Amazon

Congrats!

  1. When I complete an exercise or when my hubby smiles at me, tells me he loves me, or that I am beautiful :-) (i know, mushy stuff)

  2. I want to get in shape because I want to be around for a long time for my kiddos and hopefully one day grandkiddos :-)

  3. Drink lots of water!!! Here is a pedometer on amazon for $1.92 :-)

    Here is my cheap item :-)
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/BentBarViking · 1 pointr/loseit

I have a similar issue. I work right next to the Cafe at work and it always smells like food and there are vending machines right in the hall outside of the office. The culture here also doesn't help. Everyone always wants to order in lunch on Fridays and or go out and drink after work. Meal prep has been the best possible thing to help fend off the cravings/temptations. I am a personal fan of anything that can be cooked in a Crock-Pot/slowcooker. For lunch I normally buy my desired amount of chicken/meat of choice for the week.(Mon-Fri) and I cook it on Sundays. I also have a rice cooker and I use that to make enough rice for my meals as well. Then I bought these: Freshware 15-Pack 3 Compartment Bento Lunch Boxes with Lids - Stackable, Reusable, Microwave, Dishwasher & Freezer Safe - Meal Prep, Portion Control, 21 Day Fix & Food Storage Containers (32oz) https://www.amazon.com/dp/B01GH5KQLO?ref=yo_pop_ma_swf as my container. I put my food in the freezer and pull it out in the morning before work. Microwave for lunch and eat.

Example food for a work day:

breakfast (6:30 AM): 3 hard boiled eggs, 1 banana, 1 serving of Almonds. 3 cups of coffee.(black with cinnamon) ~490 cals

Snack 1 (9:00 AM): 1 scoop protein shake. 120 cals.

Lunch (~11:30 AM): .5lbs of chicken with peppers and .25 cup of brown rice. ~422 cals

Coffee (Noonish): One k cup of whatever I have on hand. ~0-70 cals

Snack 2: (~3:00 PM) I'll eat something small around 200cal. I like Siggis yogurt or a banana with peanut butter. ~200 cals

Dinner (6-9 PM): something I have at home that fits into my calories. On days I workout I will also have a second protein shake. ~400-600cals

Notes: I drink a lot of water 1+ gallons a day. I recommend flavored selzer water while at work. The bubbles make it had to drink too fast and the flavor makes it a nice treat. I eat around 1600-2000 calories a day depending on my workout. I will post more tips for Crock-Pot cooking if anyone wants it.

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/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/PoledraDog · 5 pointsr/loseit

Not an answer to your question, but I think this might help. I love warm foods and find that I do better sticking to my eating plan if I can have them for lunch. I'm also not a big fan of how some foods end up when heated in the microwave. So I bought one of these personal "ovens" for my desk https://www.amazon.com/gp/aw/d/B00EC7XJ00 along with some glass pyrex containers (I like this size https://www.amazon.com/gp/aw/d/B00EC7XJ00) ,and it has been a game changer for me. I put my lunch in around 10-10:30 and it's ready by noon. It's a bit on the pricey side, but to me the benefit has been well worth it. Supposedly the voltage is low enough that it is safe to use in a cubicle setting.

One thing I don't like is there's no switch on the thing, so I recommend supplementing with a switch of some sort, but that's not essential.

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/Munchkingrl · 1 pointr/MealPrepSunday

Depending on how long it is from when you leave home until when you eat you could just bring something you don't mind eating at room temp.

My old office only had 2 microwaves for over 100 people, probably over 150. The office before that had 2-4 and for a few months none. Needless to say there was always a wait at lunch time. I just started eating my food room temp.

Obviously not everything tastes as good at room temp. I've had good luck with Japanese bento style meals; rice, veg, a bit of meat. Just bento cookbook is a good resource. She has tips for making ahead and freezing parts of the meals as well.

If you have time to cook something quick or heat up some soup a good lunch jar will keep it warm until it's time to eat. It great for pasta and sauce.

For a heartier meal and/or more variety mr bento can't be beat. The stuff at the bottom stays warmest. Again it requires some prep time in the morning though

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/cupcakegiraffe · 1 pointr/Random_Acts_Of_Amazon

Happy birthday to your brother, Sam I Am! I hope he has a wonderful birthday!

I would like to enter to win this super inexpensive reusable bag, please! Thank you for the contest!

u/lumpySpacePr1ncess · 5 pointsr/Bento

I have a this : https://www.amazon.com/gp/aw/d/B000246GSE/ref=mp_s_a_1_1?ie=UTF8&qid=1479099554&sr=8-1&pi=SY200_QL40&keywords=bento+thermos&dpPl=1&dpID=41p5bbuAleL&ref=plSrch

I absolutely love it. The bottom two are great for warm food while the top two are good for colder food like fruits or other type snacks like that. You can even have soup!

Definitely something that might suit what you want.

u/gatorade2008 · 3 pointsr/MealPrepSunday

Very true, I'm going to link some of my equipment that I love feel free to ask questions. The pre cut bags are amazing because my portion size is consistent due to the constant container size that is/was the real game changer


FoodSaver B016C4KK20 Vacuum Sealer GM2050-000 GameSaver Outdoorsman Sealing System, kkkk Black https://www.amazon.com/dp/B016C4KK20/ref=cm_sw_r_cp_apa_i_DxZWCbEAB17ZX


Enther Meal Prep Containers [20... https://www.amazon.com/dp/B0742KGQG8?ref=ppx_pop_mob_ap_share


Enther Meal Prep Containers [20... https://www.amazon.com/dp/B0742M47V5?ref=ppx_pop_mob_ap_share

100 Gallon Vacuum Sealer Storage Bags for Food Saver, Seal a Meal Vac Sealers, 11" x 16" Size, BPA Free, Heavy Duty Commercial Grade, Sous Vide Vaccume Safe, Universal Design Pre-Cut Bag Avid Armor https://www.amazon.com/dp/B01H0WLQA8/ref=cm_sw_r_cp_apa_i_HMNWCb5E77H5M

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/fauxnetikz · 3 pointsr/Cooking

This is the one I bought. It won't work as well as a full on sharpening stone set but it's quick and easy. Use the coarse sticks first and finish with the fine, obviously. I take great care not to mess up the knife so I've only used the fine sticks so far.

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/smallbatchb · 2 pointsr/knives

Probably from lots of use and sharpening and maybe a bit of stropping. Nothing a little sharpening time can't fix. If you don't already have a sharpening setup I personally recommend the King 250/1000 waterstone or a set of Crock Sticks as both options aren't too pricey and will accomplish all your basic sharpening needs. The King 250/1000 waterstone is great because the low 250 grit is great for damaged or really dull edges and the 1000 grit side will put a nice finished edge. You'll have to learn freehand sharpening though. The crock sticks on the other hand have decent grits and I personally recommend that style of sharpening to anyone new to sharpening because all you have to do is hold the blade straight up and down and draw the edge down the sticks.... it is easier to get the hang of.

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/iaintjewish · 1 pointr/MealPrepSunday

Thanks! I got them on Amazon, they're not the greatest quality but they do the job. I figure if I get into meal prepping enough, I might buy some better ones. But these are super cheap and work pretty well!
https://www.amazon.com/gp/aw/d/B01GH5KQLO/ref=ya_aw_od_pi?ie=UTF8&psc=1

u/cupofkate · 1 pointr/MealPrepSunday

Freshware Meal Prep Containers [15 Pack] 3 Compartment with Lids, Food Containers, Lunch Box | BPA Free | Stackable | Bento Box, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (32 oz) https://www.amazon.com/dp/B01GH5KQLO/ref=cm_sw_r_cp_api_I98WBbCZRG3M1

I’ve had them since January and they’re pretty durable! They’re dishwasher and microwave safe. I usually carry a backpack or shoulder bag and they fit great!

u/RandomGerman · 2 pointsr/gastricsleeve

The great thing about prep after surgery is the small amount of food. More fits into the fridge. You cook once a week or every 2 weeks and just heat it up.

Get some containers you can microwave. I bought some cheap containers on amazon with compartments so the stuff does not mix (in case of souce/gravy) or invest in some that last longer. These

The first time I prepped I made some meat plus sides of cauliflower and broccoli. It started to smell badly after day 4 in the fridge so I had to throw it away. I should have frozen the food and not just used the fridge. I think if you don't eat it in 3 days you should freeze it.

Perfect for prep is shredded chicken (or beef or pork) or meatloaf or steak (cut in very small pieces). The shredded chicken you can mix with all kinds of tastes like teriyaki or curry... whatever you prefer. It all heats up nicely in the microwave.

Stews or soups are good too. Instantpot is your friend. I use mine for all the meat or vegetables. Especially in the beginning you need as moist food as possible. Dry chicken will not sit well and if it is in a stew or with some liquid it works.

Some stuff is just too much work to prep. I make them fresh like eggs for breakfast.

This is how I started but I got lazy. It is a lot of work to prep for 2 weeks. That whole day is gone.

So... What I do now... And that is just me. I have small 5 oz plastic cups with lids. I put the meat in there and freeze those. Or I make little meatloafs (8 loaf sheet pan) with turkey and freeze those. Vegetables I buy now in a steamer bag (I got too lazy to prep vegetables) but one steamer lasts for 2 meals. And when it's time for dinner or lunch I just grab one meat item and a steamer and am good. The meat container I have already calculated and added to MyFitnessPal App. One click and the diary is done.

Variety is important or it gets boring. And... All this is for the stage when you can have all foods. :-)

I hope you did not want to prep for the whole family... That would be soooo much work. I am single so it is easier but really... Instantpot.

(sorry for the unstructured answer but I just wrote what was in my mind and that was not in any sequence.)

u/GhazaliGTE · 1 pointr/MealPrepSunday

Thank you! All there is to it is to do it! I only have my dinner plate left after my workout tonight, everything has been going well! These containers are holding up great, but of course this is the first use. They held up in the microwave and I don't see any deformations. The lids clip on tightly and securely! They stack very well with the little ridges they have on them, I don't want to speak prematurely but I think I recommend them haha here's the link again: https://www.amazon.com/gp/aw/d/B01GH5KQLO?psc=1&ref=ppx_pop_mob_b_pd_title

u/El_Hechizado · 1 pointr/TumblrInAction

+another1 for Zojirushi. That thing is awesome. Makes a perfect pot of rice the first time, every time.

As an aside, they also make other useful gadgets like thermoses, carafes, and these excellent insulated lunch jars. Food stays piping hot all day, and I don't have to fight to use the office microwave to warm up my soup.

u/jenhen · 3 pointsr/Random_Acts_Of_Amazon

Pugs are awesome! The little snorty noise they make makes my heart happy. :)

Reusable grocery bag that looks like a strawberry!

u/BendWithTheWind · 1 pointr/fasting

I lift outside of fasts and still lift during fasts. I've learned to take the dramatic (so far 5% decline in rep max and weights) lifting progression declines as part of my current fast (passed 14 days mark, and counting). It helps me control appetite; the soreness after a good session makes it easier to ignore temporary blips of appetite urges. Most workouts are around 2-3 am in the morning; the large offset to the normal meal period seems to throw off my body's programming to expect a meal after a workout.

<20 g per day net carb keto diet. Track my macros; 23/1 and 20/4 really streamlines the bookkeeping. Supplement each day with 10 g BCAA (30 g on workout days), 5 g creatine, 4.4-8.8 g Vega Hydrator electrolyte, both outside and during fasts.

Try to get in 8-10 hours of sleep every night.

I'm diagnosed Type 2 diabetic, but within the margin of lab measurement error for pre-diabetic range last year, and with fasting will drop out of that range into remission this year. But I still test my blood glucose between 5-10 times per day, some days with multiple different brands of meters.

I drink 4 liters/quarts of plain tap water per day. During fasts this will go up to 8 liters/quarts; I don't pee out as much as I drink, so I'm probably exhaling all that extra water.

I travel some for work. Have to be social over many meals with my client-facing activities when I travel. There is almost always an iceberg or romaine lettuce salad option no matter where we end up, and no one bats an eyelash at that. Outside of fasts, I pack and use an ultra-portable food scale and a "portable oven". The latter is more of a slow-cooker than an oven per-se; it only goes to 150° F. Toss some protein (usually chicken or beef) in the night before, and it is ready for me the next evening. Broccoli florets and grated Parmesan in the microwave (every hotel either has microwaves in the commons area or the rooms), and I'm good to go.

Measure and track various metrics to guide my body fat percentage lower. Goal next year is to drop to 12% by various caliper measurements to justify cost of a DEXA scan and start fine-tuning. I've had to stop using keto sticks because they only test acetoacetate and I'm keto-adapted to where those drop off and I'm only producing beta-hydroxybutyrate as markers, and am looking for a home-based test that's accurate (the Abbott Labs unit on the market I didn't find to be accurate).

I stay mindful of the enormous amount of commercial inducement behind most food "programming" in public spaces now. It helped me learn and take control of my psychological conditioning to food, and makes it far easier to ignore most enticements to eat when I don't have to eat for nutritional needs. I also remind myself that in my work travels entertaining clients I've already eaten the absolute, quintessential best of nearly every kind of food one is likely to find in daily (and not-so-daily) life, and no matter what is placed in front of me, I don't need to eat it for entertainment/enjoyment value, only for nutrition. The only exceptions I will make to this are true once-in-a-lifetime culinary experiences like sushi at Sukiyabashi Jiro that I haven't done yet. Fasting is an enormous aid in reinforcing my mindfulness and attitude.

I learned to eat to my macros and calculated TDEE requirements. I do once a week cooking of my proteins, portioning out during that session, and extremely simple meal plans. It helps that I'm not subject to taste fatigue; I don't mind at all eating the exact same menu for weeks and months on end. These days I will usually have sauteed ground beef (from the fattiest one I can find) in a patty form, broccoli florets (I cut what little stems I can find on even these florets, as that is the part that packs in a bunch of carbs), all cooked in bacon or beef grease, and grated Parmesan for Meal Type 1, and slow-cooked chicken breast and olive oil mayonnaise for Meal Type 2. I rapidly portion out the mayo, cheese and florets on a kitchen scale with a tare function. I will experiment with duckonnaise and baconnaise next, as I'm trying to move away from packaged foods where I can.

I look for the cheapest coupon offerings of proteins that I can find in the weekly circulars when I need to stock up, then buy an entire month's worth in a single trip, and cram it all in my deep freeze. Between this and once a week cooking, I have freed up a ton of time to enjoy with my family and not detract from my business.

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/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/thestarsarewaiting · 2 pointsr/xxketo

If it's hard for you to be constantly tracking (I'm working on being strict personally but wow am I bad about it), maybe try meal prep bento boxes? I have these from amazon, and they're really useful in keeping portions where you want them. A decent rule of thumb is about a palm size of meat/chicken/fish/assorted protein accompanied by lots of keto-friendly veggies. If repetition/lack of surprises doesn't bother you, pre-enter meals into your chosen tracker app the night before in some down time, and just eat according to that the next day. Some ketoers like that it helps keep you on track too!

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/Calmiche · 17 pointsr/Frugal

If you are making your boyfriend lunch every day, you need to take a look at bento boxes! It's a Japanese lunchbox. Usually it has rice, fresh veggies, eggs, noodles, chicken, sausages, or anything else you can imagine! I've even made sushi, dumplings and soup. I haven't made any in a couple years, but I used to make them for my wife. They are very healthy and filling and don't need heating.

They make special boxes if you want. However, a couple Tupperware containers will work fine. If you really get into it, you might find a thermos lunch jar.

You can try this book from Amazon. It's a good intro from an American perspective.

http://www.justbento.com/

http://www.aibento.net/

http://lunchinabox.net/recipes/

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/PumpkinQueen · 1 pointr/whole30

It seems like you are in pretty good shape in terms of new cooking supplies and grocery lists. My biggest piece of advice would be to plan, plan, plan for the week! Go to r/MealPrepSunday for tips on how to meal plan. I use a OneNote notebook to track everything...what I'm eating for each meal, what I need to buy at the grocery store, my favorite recipes and snacks, etc. If you want I can share with you what I use. But I think a key for you will be to make sure you plan ahead and figure out what you need for the week.

Also make sure you have plenty of tupperware if you do bulk prep...I currently use these.

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/Stormrider001 · 2 pointsr/knives

Wrap the back edge of the knife with tape and make sure your clamp is parallel.

​

Use an angle cube to make sure you have a consistent angle through out the blade edge or you can use an app on a smart phone to zero and measure it. You can also use paper binder clips to make a moveable angle guide for more accurate angles throughout the knife's length. Here is my set up

​

Use a marker on the blade edge to see your progress and where you are cutting or to get an idea of where your knife's blade angle sits. If you cuts are far from the edge, your angle is too small and you will have to remove more material if you want to get to the very edge. When you start cutting the edge it will start to form a burr that is very noticeable, then you can move on to finer grits. Just make sure that you do equal strokes on both sides to have an even bevel.

​

And of course make sure you use honing oil on your stones to prevent plugging.

​

If have an accurate common angle (20/25degrees) you can use a Lansky Turnbox to maintain the edge with a ceramic rod and quickly do some small repairs with the diamond rod. and it is easily portable.

​

Hope this helps

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/dick122 · 1 pointr/electronic_cigarette

I think you're referring to the smaller holes within the larger holes? The only 5/8" drill bit I had was a spade bit so I just went with it. The smaller holes are very narrow and I'd considered puttying them before staining but decided they make for good drains to keep stray juice from puddling up. The padding I'm putting on the bottom is actually coming from some Easy-Shelf liner so any liquid can just drip straight through. Everything is a pretty loose fit so the eGos actually sit at a very slight angle.

All that makes it sound like a lot of thought went into this. Actually, I was grabbing some stuff from Lowe's, saw a bunch of these blocks on an end cap, and thought they'd work better than a coffee mug.

u/frugal_masturbater · 1 pointr/sousvide

Generally you want good water circulation all around the meat. It looks like your steaks are making contact with the bottom of the pot. It'll still work because the pot also heats up, but it's sub-optimal.

I bought this thing to have a fully configurable rack to place bags in:
https://www.amazon.com/gp/product/B00TJTWR04/ref=oh_aui_detailpage_o05_s01?ie=UTF8&psc=1

You can install/remove any of the stands, they screw in. No plastic parts, all stainless steel. Pretty cheap compared to other options.

In your case, I would have arranged the steaks 90 degrees rotated in the bag so you get good space between them, and then each steak can sit in it's own part of the rack, with the space between them helping bridge the gap. That would still only use one bag, and you get excellent water flow around each steak.

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/elangomatt · 2 pointsr/sousvide

That BBQ rib rack looks like a perfect size for your container! It costs a little more but I really like the IKEA pot lid organizer that I picked up from Amazon a while back for about $12.50. I don't have any IKEAs nearby but I've heard they are cheaper at the store. It is great because I can change the size depending on what I want to use it for and I only use half of the posts.

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/plc268 · 2 pointsr/Tools

No, but if you want to cook your meals, use a hotlogic mini oven.
https://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28

Use that and a small inverter in your vehicle, and you can cook your meals perfectly. It takes about an hour to cook but keeps food hot for several hours (without degradation), so it's best to put your food in it at the beginning of a work day and let it sit.

Not many people know about these, but they get very favorable reviews and in my experience have been very useful.

u/1DFWrealtor · 2 pointsr/Bento

Yes it’s this one Zojirushi
Day 1 and I love it. Kept the food nice and warm! I’m sure you’ll enjoy it. $4-5 for lunch vs. $12-15.

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/MIDNIGHTZOMBIE · 4 pointsr/knives

I like this sharpener. It's easy to use and inexpensive. Sharpening stones are great too but they really do take a lot of practice to get a good edge. Maintaining the proper angle is crucial.

Just focus on one technique and style of sharpener and practice a lot. Keep at it and you will see success!

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/missehka · 1 pointr/beyondthebump

Split up the steps when you have time. Take 5-20 mins to do all the prep work — chopping, marinating, etc., and when you have another window, start the cooking!

What helped me was buying a 25 pack of meal prep containers from Costco (looks like this https://www.amazon.com/dp/B0742M47V5/). I had a small window of time the other day between feedings and was able to chop up a bunch of fruit and veggies and store them for salads, juicing, and smoothies. I also was able to marinate some meat and pop them into the freezer for use later. A lot of my time spent when preparing a meal is during the prepping period so having stuff chopped up or already marinated is a huge help.

We generally stick to quick-cooking food. Stir fries and grilled meats and veggies. I have an instant pot I like to use for stews, soups, and braised meats and this helps a lot as well.

But I also took a croissant into the shower the other day (and was done showering before I had finished my croissant) because sometimes there’s just no time.

Good luck, momma!

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/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/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/ChipsFantastic · 3 pointsr/EatCheapAndHealthy

If you are just looking at cold lunches for convenience and have power at your desk I recommend one of these


Simple and will reheat just about anything without worrying about running to the microwave. Just plug it in a few hours before lunch, I usually just plug it in when I arrive at work, and your lunch will be nice and hot for lunchtime.


Been using this for over a year now without problem and it's great to reheat soups, leftovers, and just about anything I have tried. I have one of these, these, and these which covers just about all food types. But I have used just about any type of reusable plastic and takeout container with success.

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/I_am_sherlocked · 2 pointsr/BuyItForLife

I literally bought something similar a few days ago. I obviously can't vouch for how much of a BIFL purchase it is, but they make it clear what should go in what container, such as soups, cold foods etc. and it also states that you shouldn't tilt the tiffin box either - so the instructions are pretty clear. So far I'm enjoying it. No spillage. My food stayed warm. No complaints.

I was unusually excited to pack my lunch this week.

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/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/little__bigfoot · 2 pointsr/powerlifting

The commercial gym I train at has slippery benches as well. Here are some solutions that have helped me not fly off the bench:

  1. Drawer/shelf liners: this is probably the best solution! I just drape it on top of the entire bench and BAM. No slip!

    The liner is sold in a roll (link below), but you only need a piece long enough for the bench.

    https://www.amazon.com/gp/aw/d/B002AS9NAI/ref=pd_aw_sim_201_3?ie=UTF8&psc=1&refRID=Y8ZFN4WHEN3VNNZ6BDD9&dpPl=1&dpID=91V8hWHWKlL


  2. Bands: you can tie resistance bands/floss around the bench. I don’t like this method because it takes me time to tie the bands in the right spot (head area and butt). It’s much faster to just toss the drawer liner on the bench.

  3. A7 bar grip shirts: these have a grippy material on the upper back area of the shirt. I think they run about $30 each.

    Hope this helps! HAPPY BENCHING!
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/GtrplayerII · 6 pointsr/Cooking

Many great ideas here. I have a suggestion for containment. I have this Japanese style Bento lunch container. All fits into one and will keep items warm or cold. Easy to carry in its own bag and comes with a spork. I did much research and this suited my needs. I love it.

Zojirushi SL-JAE14 Mr. Bento Stainless Steel Lunch Jar https://www.amazon.ca/dp/B000246GSE/ref=cm_sw_r_awd_EcUrub05ZDQYS

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/A_Random_Boner · 1 pointr/bodybuilding

[I got these.] (https://www.amazon.com/Meal-Prep-Containers-Count-Black/dp/B00SWXL61E/ref=sr_1_3?keywords=Isobag+meal+prep+containers&qid=1558536088&s=gateway&sr=8-3) I have their bag so I initially got an assortment and have really liked them. They've lasted several years, I just needed more. The plastic can handle the dishwasher, microwave, and the lids stay on nicely and don't leak. My personal favorite is the 28 oz size one. Seems to be the perfect size.

I'll warn you too. I was looking at these too and my coworker has them. Said his have melted in the dishwasher and the lid doesn't stay on all that tight.

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/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/TriflingHusband · 2 pointsr/nfl

You can get really creative and fit a lot of meat on a 18" WSM. I bought this last summer and used it to get 4 racks of ribs sideways on a single rack.

https://www.amazon.com/gp/product/B00TJTWR04/ref=oh_aui_detailpage_o09_s01?ie=UTF8&psc=1

You can also buy vertical chicken roasters to fit 2 or 3 chickens on a single rack.

https://www.amazon.com/Fox-Run-5667-Vertical-Non-Stick/dp/B000I1X4RC/

To make a full packer brisket fit on my 18" rack, I will wrap a brick in aluminium foil and put it under the brisket to arch it up in the middle. It doesn't affect the bark or the cooking time and is easy to find.

u/biohazurd · 2 pointsr/EDC

If you can get good at a wet stone i think it is the most effective but for myself i have a hard time getting a even edge. I really like to use "crock sticks" myself. This lansky is inexpensive and works great for all of my knifes.

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/HorizonDivided · 1 pointr/keto

Thanks! This is my first meal prep and it came out pretty good. Spent less than $10 all together for the chicken breasts, broccoli and sprouts and it made four meals all together. It's enough for me since I only work three 12 hour shifts.

If you're interested in the containers I have provided an Amazon link.
https://www.amazon.com/dp/B01GH5KQLO/ref=cm_sw_r_cp_apa_SLoGAb2312E38

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/mr_richichi · 1 pointr/ottawa

As far as I know its not sold in Ottawa, but I bought a Zojirushi Mr. Bento which has been absolutely amazing. I know it isn't cheap, but it has been a real game changer for lunch. I heat stuff up in the morning and come 2-3pm its still hot. I rock a Zojirushi coffee mug to and I need to make my coffee 4-5 hours previous before I can really slurp it back. I can't say enough good things about their products.

I realize you said they don't shop online much and if this stuff is sold in Ottawa then I would definitely recommend it. That said, I would still throw it out there to them as an idea because really, their products are life changing.

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/b4mv · 4 pointsr/Rockband

As someone who plays on an ION drumpad in a 3rd floor apartment, I know your pain. These are my 3 fixes.

  1. Put a ton of non slip cabinet liner under it. Fold it over like 5 times so it's nice and thick. It stops it from moving AND dampens some of the noise.

  2. Get some thick foam, or an old school pencil eraser. Open up your kick pedal, remove that small twangy metal piece that hits the little sensor. Use gorilla glue to glue your foam/eraser into place. Make sure not to put it too high or too low, you want to be able to hit the sensor, but you also don't want to break it off.

  3. Mesh Heads. Replace those crappy decaying rubber pads with some mesh heads. You'll never be happier. They're a good 50% more quiet, and they feel great to play on.
u/lisnotliz · 3 pointsr/MealPrepSunday

I recommend this all the time: https://www.amazon.com/Zojirushi-SL-JAE14SA-Bento-Stainless-Silver/dp/B000246GSE/ref=sr_1_1?ie=UTF8&qid=1483758166&sr=8-1&keywords=mr+bento

Keeps hot things hot or cold things cold, has 4 separate containers inside so you can have a main and a few sides and they won't all run together. It's pricey, for a glorified lunch box, but I love mine and it's been totally worth it for me.

u/ebooksgirl · 3 pointsr/Random_Acts_Of_Amazon

Hooray for the idea to spread the love! (Awkward sentence, I know, but I had to force it to get the tense right...)

This reusable bag on my 'Pretty Shines' list is adorableness embodied!

u/caraeeezy · 1 pointr/Random_Acts_Of_Amazon

I would love this pocket watch necklace and adorable ! Strawberry bag! :)

u/naazrael · 1 pointr/MealPrepSunday

Perhaps look at r/Bento. Traditionally eaten cold and there's lots of ideas there.

As for salads, I've been eating chickpeas lately as I find they're pretty filling.

Perhaps also invest in stainless steel containers to keep hot food warm for a bit. A good thermos that's vacuum insulated should also allow you to have warm soup if it was hot in the morning.

EDIT: something like this maybe:https://smile.amazon.com/Zojirushi-SL-JAE14SA-Bento-Stainless-Silver/dp/B000246GSE/ref=sr_1_17?ie=UTF8&qid=1480976857&sr=8-17&keywords=stainless+steel+bento

u/wepa · 2 pointsr/Random_Acts_Of_Amazon

I love to spread the love! This bag is only $1.08 =]

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/JuicyBoots · 3 pointsr/loseit

So this isn't cheap at all, but it's probably worth the money if it helps with portion control: Mr. Bento. I have the Ms. Bento which is their smallest size and my boyfriend has the classic bento box, which is larger than the Mr. Bento. He probably should have bought the Mr. Bento because the classic is a little bit too big unless you pack a lot of leafy greens and other light calorie foods that aren't energy dense. We've had them for about a month and have been very happy!

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/HappyPrimes · 4 pointsr/Bento

A Zojirushi sounds like it might be a good fit. I have this system and I am very happy with it and it's quality. The Ms. Bento is the smaller version of the zojirushi.

u/swanzie · 2 pointsr/EDC

My two favorites are the Kershaw Cryo and the Spyderco Tenacious. They're perfect. The only reason I'd recommend the Cryo over the Tenacious is because of the speed opening. It's very handy to have, but if you don't care, I'd go Tenacious.

Then take your left over money and get a Lansky sharpener.

http://www.amazon.com/Lansky-4-rod-Crock-Sharpener-LCD5D/dp/B000B8FW0E/ref=sr_1_34?ie=UTF8&qid=1404325410&sr=8-34&keywords=knife+sharpener

I was complaining about my knifes and their edge because I always used those Smith ones from Lowes. The Lanksy made my knife a thousand times better. Sharpen it every other week and it's perfect for everything I need whenever I need it. Makes all the difference.

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/dustinpdx · 8 pointsr/MealPrepSunday

Hey you should check out the Hot Logic! You can get glass dishes that fit it perfectly and can be reused. There are 12v and 120v versions. We use the 120v with an inverter for the car. My wife plugs her lunch in around 3-4 hours before she wants to eat it and it comes out perfect temperature every time.

u/Darth_Adnil · 2 pointsr/firstimpression

Amazon Enther Meal Prep Containers https://www.amazon.com/dp/B0742M47V5/ref=cm_sw_r_cp_api_pP03BbBDYWX0A

I love them, they’re only one chamber but all my food just gets mixed together anyway. I think the same company makes one with more chambers. They’ve been super good for over a year now, packed everyday and put through the dishwasher. No cracks yet!