4 ms·

In which the cost of labor is apparently excluded. Also excluded: food wasted at home.

nextos 8y ago
To me the big pro of cooking at home is truly knowing what I eat. No nasty oils, no food preheated in plastic trays, etc. Admittedly, I'm quite lazy so I just have very easy to prepare stuff. Salads, stews and steamed or roasted fish or lamb (only twice per week).
znpy 8y ago
I honestly waste a lot more food when I ordered take out or eat at a restaurant. While I once used to eat everything that's on my plate because it's a pity to waste food, I've then learnt to just stop eating when I'm full. On one hand this alone made me lose some weight, on the other hand I can't always save excess food for the next meal (example: restaurant or delivered things like french fries and things like that).
- mmt 8y ago
  > I can't always save excess food for the next meal (example: restaurant or delivered things like french fries and things like that). This doesn't quite make sense to me. Although there are certainly items that don't keep particularly long, say, more than a day, I have trouble coming up with a common restaurant food that can't be saved at all, with proper refrigeration. Fully cooked potatos, such as french fries, I've never had trouble with, and they even reheat well and easily in a convection toaster oven.
  - db48x 8y ago
    I've never been able to do anything with day-old rice.
    - mmt 8y ago
      What happens to it after 24 hours in your refrigerator that makes it inedible? What temperature is your refrigerator? (Yes, I know few fridges have actual thermometers, but it's remarkably important both for food safety and, in many cases, palatability) My go-to suspicion would be drying out, but I've never had a problem with that, even in an incompletely sealed takeout container kept refrigerated for a couple days. With the most-moisture-permeable container, I just sprinkle some extra water onto the rice when reheating in the microwave, and that makes up for it.
    - cimmanom 8y ago
      Aside from microwaving it with a tablespoon of water (which perks it right up), it's perfect for making Asian-style fried rice dishes. It's also not bad in chicken soup.

To me the big pro of cooking at home is truly knowing what I eat. No nasty oils, no food preheated in plastic trays, etc. Admittedly, I'm quite lazy so I just have very easy to prepare stuff. Salads, stews and steamed or roasted fish or lamb (only twice per week).

znpy 8y ago

I honestly waste a lot more food when I ordered take out or eat at a restaurant. While I once used to eat everything that's on my plate because it's a pity to waste food, I've then learnt to just stop eating when I'm full. On one hand this alone made me lose some weight, on the other hand I can't always save excess food for the next meal (example: restaurant or delivered things like french fries and things like that).

mmt 8y ago
> I can't always save excess food for the next meal (example: restaurant or delivered things like french fries and things like that). This doesn't quite make sense to me. Although there are certainly items that don't keep particularly long, say, more than a day, I have trouble coming up with a common restaurant food that can't be saved at all, with proper refrigeration. Fully cooked potatos, such as french fries, I've never had trouble with, and they even reheat well and easily in a convection toaster oven.
- db48x 8y ago
  I've never been able to do anything with day-old rice.
  - mmt 8y ago
    What happens to it after 24 hours in your refrigerator that makes it inedible? What temperature is your refrigerator? (Yes, I know few fridges have actual thermometers, but it's remarkably important both for food safety and, in many cases, palatability) My go-to suspicion would be drying out, but I've never had a problem with that, even in an incompletely sealed takeout container kept refrigerated for a couple days. With the most-moisture-permeable container, I just sprinkle some extra water onto the rice when reheating in the microwave, and that makes up for it.
  - cimmanom 8y ago
    Aside from microwaving it with a tablespoon of water (which perks it right up), it's perfect for making Asian-style fried rice dishes. It's also not bad in chicken soup.