3 ms·
This is going to sound really simple, but it's what I do. Take at your own risk, because I have a strong stomach. I cook food in bulk, and just re-cook it on
by Frazzydee 17y ago
This is going to sound really simple, but it's what I do. Take at your own risk, because I have a strong stomach.
I cook food in bulk, and just re-cook it on the stove, make a bowl of rice, and eat it over the next week. Even meat, and it tastes about as good as the first time. I usually keep it in the fridge, but I'm fine even if it's left outside and covered.
Might take a bit of time to cook the first time, but you can make some healthy and nutritious food, and it'll be ready in minutes every time after the first.
- phugoid 17y agoYou'll eventually poison yourself, Frazzydee. There are simple steps you can take to limit bacterial growth. If you have a fridge, you probably have a freezer. Invest 20$ in dollar-store tupperware, and freeze your food in single-servings. Try to keep your food either frozen or at least as hot as boiling.
- Frazzydee 17y agoI do have both, although I usually use the fridge. I picked up this habit in China, where it seemed to be common to cook food and leave it out, covered with a net to keep mosquitos out. So I think whether or not you get really sick from this depends on your immune system. That being said, you're right there can still be significant bacterial growth in a fridge.