somewhereintime

Talking about meal in a flash, when I cook supper, first I start with rice,
then slice, marinate, stir-frying or steaming. Quick soup etc. usually done
before the rice cooker stop. That is 1 stir-fry dish, 1 steam dish and a
quick vegetable & meat soup. For soup with bone, I cook them twice a week,
save 2/3 for reheating and consume 1/3.
So supper usually ready  half and hour when I get home.
Cooking at home is fun and healthy, not to mention $$$$$ saved.

somewhereintime

french is a lot of work!
I am more interested to learn Italian.
布小熊 發表於 2009-10-6 11:43

It is not feasible to cook a lot of ethnic food, you have to scout for specialty items and
quite often they ended up spoiled.

somewhereintime

29# 布小熊
Try to stock up all the basic ingredients and non-perishables:
Mirin, miso, curry paste, olive oil, balsamic vinegar, chicken broth, grains, pastas
and most important:  good chocolates

somewhereintime

good chocolates?
myversa 發表於 2009-10-6 12:17

yes, for emergency.
And I have laksa , Minced lemongrass, galangal, ginger, garlic in the freezer all the time.
Lobster bisque too

somewhereintime

37# myversa

Those items are in 500 gm freezer bags, ready to use in 5 minutes.
Takes up about the size of a regular freezer compartment of household refrigerator, 18"Hx22"Wx18"D.

I do have a 48" chest freezer for my 100 Kg Organic All-butter Puff Pastry, 5 freezers in my house, Yes, I'm crazy