(Part 2) Best bulk food storage according to redditors
We found 90 Reddit comments discussing the best bulk food storage. We ranked the 44 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
I know you said something about salads not filling you up. This is troubling because either one of two things is happening to you. 1) You are not really burning fat instead of carbs because the combo of healthy veggies and meat/fat isn't filling you up. or 2) You are making really lame salads. Let's assume 2 and fix the problem!
Mark Sisson (yes I'm a really big fan of his) has a giant salad every day for lunch and I tend to also because it's so easy, so versatile, and so Primal! You can literally put whatever you want in it so you don't get bored, and it's basically just the combo of whatever greens you want, topped with sources of other healthy vitamins/minerals, protein, fats, and flavor! And, if you have a decent-sized salad with enough in it, you'll get full/bored long before you run out. If you're not, then ADD MORE.
Here is Mark's article about some classic recipes (including a video for his "two minute salad", another article discussing the "create your own salad adventure" concept, and one for 10 DIY dressing ideas. There are also tons of recipes on the site if you get bored.
My advice? Prep work! Buy enough tupperware to last you an entire week: put the salad greens (and any dry-ish veggies that won't get weird) in a big one, and then use little ones for different toppings, or combine the toppings into one (depends on what you're putting in it), then use a small one for dressing. Grab one set each day. Done. Or, you can get compartmented containers to do this all in one container. I have this and it works nicely (you can freeze the green thing so it keeps your salad cold without a fridge).
So yeah, I'd really lean to that. Otherwise, your options are leftovers, or just collections of meat/veggies that aren't a salad (here's another cool freezey container I have and like, and one for soup that stays warm). Again, regardless of what you do, prep work makes it much much easier. Make it for a whole week, and then you don't have to worry about scrambling and compromising later.
Another (last) thought, you mention the "snacking on non-paleo snacks". Grok didn't eat constantly; he ate a meal and didn't eat again til the next. If you are an efficient fat-burner (as all us Primal/Paleo folks work to be), you won't really get so hungry in between meals anymore. The snacking, then, really is more of a function of either dehydration or boredom. I'm not sure if this applies to you, but it certainly did for me, so I just wanted to throw it out there as something you might want to examine. And/or get yourself some fairly non-perishable Paleo-approved snacks to keep around (fruit, nuts, jerky) so that you don't have to turn to the other stuff. But, like I said, one of the awesome things I've encountered from this process is not having to carry a snack anymore. Not messing with your glycemic loads means you can keep a fairly even-keeled system all day without worry about suddenly getting hungry and needing a snack.
Ok, seriously: last bit of advice... read Paleo/Primal blogs! I get tons of ideas from that about how to fine-tune life as well as tons and tons of recipe ideas so I don't get bored. My favorites?
Each of these has its own angle and awesomeness that it brings to the table. Yes I listed a lot. However, they post with different frequencies and with different intensities, so it's really not much to keep up with. I use Google Reader to subscribe to them all and then I can read it all in one place. It works pretty well for me!
I know that was long, but i hope it helped :)
You don't need much to get started with loose leaf tea. My set-up at work consists of the hot water dispenser on the coffee machine, a rather typical travel mug, and this bad boy from B^3..
Outside of that, the other wares I have consist mostly of things you'd find in just about any kitchen (a teapot, spoons...you get the idea).
The only other thing I've bought for the habit is my growing collection of tea tins. That's something you'll see in any tea-lovers cabinet, as loose leaf comes in bags which bring with them an array of disadvantages when it comes to storing tea and keeping it fresh for as long as possible.
You don't need anything fancy for tea tins, either. I've never spent more than 5 dollars for a single tin, most of them I've bought for 3. A cursory search of Amazon brings up this set of 3 for 9 bucks.
Of course, the most important part: The tea!
Every tea lover who really does have an appreciation for the taste will, at some point, eschew tea bags altogether. Tea bags typically contain bottom-of-the-barrel (quite literally) tea that provides a mediocre experience and is best reserved for those who prefer to turn their tea into sugar water rather than those who truly love the taste of a good brew (that's not to say that there is never a time to add milk or sweetener to tea, though...you just have to be very deliberate about it, and you should always try the tea first and get an idea of the flavor profile, and what, if any, additions will help to bring out more of the profile).
Around here, you will see a lot of love for Adagio teas. They are a great online source for tea of all types, you can find good cheap daily brews and the fanciest, special-occasion, 20-dollar-an-ounce tea as well. They also have reputable customer service.
Republic of Tea is another contender for a good online presence, but they do have a quite a bit of questionable-quality teas, and they are a bit more expensive than Adagio from what I've seen. If you go there, it's best to do so as an educated buyer with a good idea of what you're looking for. They rarely "feature" their best teas, but then no one really does that. The thing about REALLY good tea is that the profit margin on it is razor thin, so you usually need to do a little exploring to find it.
Teavana is another place you will hear about from time to time, usually in the context of severe disdain. They are wildly overpriced, and stories of questionable business practices have permanently marred any reputation that they ever had. Most r/tea subscribers will vehemently tell you to avoid them, myself included.
The best place to buy tea though, unfortunately is not available to everyone: It's at a locally owned specialtea (sorry) shop. They are owned and operated by people who live and breathe tea. Most will create their own blends which you simply can't find anywhere else, and are incredible. Also, they are a great place for buying high-quality estate teas.
One other thing you should know: Higher quality loose-leaf tea will resteep a few times while holding up its flavor rather well. In fact, some teas (particularly white teas) don't even really open up until the 2nd and third steeps. To this end, you will actually find that your habit of buying 10-dollar-an-ounce tea and drinking it daily isn't as impractical and unaffordable as it would ostensibly seem.
My advice to all tea drinkers: Try a lot of teas. I keep a "daily drinker" (a white ceylon) on hand at all times, but I always have a rotating stock of fun blends and exotic estate teas. It makes it a lot of fun, even if it also makes you seem a bit weird to people who don't drink tea:)
Il est possible de faire du kimchi avec à peu près tout, mais celui que nous fabriquons est le typique au chou chinois auquel la plupart des gens pensent quand ils entendent le mot "kimchi". On aimerait essayer d'autres variétés à l'occase, genre au grand radis.
Pas besoin d'équipement spécial à part une grosse boîte étanche et de la place pour dans le frigo durant plusieurs semaines/mois. Pas non plus besoin d'ingrédients spéciaux à part la poudre de piment rouge, sauf si tu veux te la péter et y mettre de la ciboule Coréenne et des crevettes salées et fermentées.
Pour la recette, c'est par ici sur le site de Maangchi, probablement la plus grande ambassadrice de la cuisine Coréenne sur le net anglophone de nos jours. Attention, à peu près tout ce qu'elle fait donne faim ;)
Get hold of some cooking bags. You can then either arrange the bag so the food stews in its own fat (just saying, not suggesting) or position it so the fat runs out without ever touching the grill itself.
After the first time using the grill without the bags I thought there had to be a better way. I'm not sure I would now consider grilling anything 'naked' except maybe a pineapple slice, or maybe a portabello mushroom
Put in a couple of these display stands inside it:
http://www.amazon.com/Acrylichomedesign-752-Tier-Riser-Acrylic/dp/B00557N67W/ref=sr_1_6?ie=UTF8&qid=1419994153&sr=8-6&keywords=acrylic+step+display
Add some LED lights:
http://www.amazon.com/Fulcrum-30010-301-Battery-Operated-Stick-On-Silver/dp/B000R7PM36/ref=sr_1_3?ie=UTF8&qid=1419994211&sr=8-3&keywords=led+light
And voila!
I really want this stand but I need to figure out how to re-arrange my room so it'll fit, since the avaliable locations for it is within range of the door/closet door.
This is a little thing but usually in thrift stores you can find wooden potato bins, theyre like little skinny dark storage compartments that are great for storing onions and potatoes if you're living in an apt. Also you can find (and make!!!) a reusable sack to bring to the store with you. They have them on amazon for pretty cheap here however: https://www.amazon.ca/LEPKTSN101-Eddingtons-Potato-Storage-Case/dp/B008VSBQQ0/ref=asc_df_B008VSBQQ0/?tag=googleshopc0c-20&linkCode=df0&hvadid=292927302851&hvpos=1o7&hvnetw=g&hvrand=3821310758314169914&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060815&hvtargid=pla-420109846693&psc=1
I'm not normally one for "silly kitchen gadgets" but this one actually works.
I think they were from [this lady] (https://www.etsy.com/uk/listing/590684875/produce-bags-reusable-100-cotton-eco?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=reusable%20produce%20bags&ref=sr_gallery-1-2).
These are the Eddington ones I have.
They're 12 for $15 on Amazon. 99-cent stores might have magnets. A craft store surely would. Amazon also has them.
ENJOY MORE TEA also check out /r/tea
These can be had in just about any quantity. (Obviously not from Amazon, but I just found this as an example.)
They're 8 oz, so you can fill half full, still have plenty of room for soap, and they fit nicely into small flat-rate package.
https://www.amazon.com/dp/B00EEABVV4/ref=cm_sw_r_awd_EInMub1M5S8ZC
When you find it share it. The world needs this.
Edit: Amazon baby
Dean Jacob's Parmesan Bread Dipping Tin - Pack of 3 https://www.amazon.com/dp/B00KPWZ0RQ/ref=cm_sw_r_cp_apa_i_b.H0Cb32T073X
It depends on how many kinds you have, and how much of each you usually keep.
A few dozen of these tins, a few stackable shelves, and a good labeler is all you really need. Personally I'd recommend keeping to one single size (8 oz in my case) for easy stacking, and arranged alphabetically.
I got some pyrex containers with a vent up top; for easy reheating in the microwave. They're still holding strong and don't get messy like plastic containers. https://www.amazon.com/Pyrex-4936901-Rectangular-Plastic-Steaming/dp/B008800U0O/
Vacuum I love them https://www.amazon.it/Magic-ACO1093-Contenitore-Dispensa-Rettangolare/dp/B00E1HH6AK
Wing Yip do these, but not quite what you're after.
I found these on Amazon, £15 for 100 or thereabouts.
I use some steel tins I found on Amazon and color-coded stickers on the lids to identify what's inside each.
Not off the top of my head. You could get one of those circular buckets like this: http://www.amazon.com/32-Gallon-Budweiser-Keg-Tub/dp/B00SK6TQF6 then fill it with ice and drop it in the center of the tube.
Bread freezes well, especially sourdoughs or other hard exterior breads. I'm not sure about the flimsy grocery store breads... It's not that much cheaper if you're throwing it away anyways.
As an undergrad, I once bought two giant loafs of the "artisan" bread after 5PM with buy 1 get 1 free from an expensive local bread place, asked them to slice it, brought it home, made a garlic butter spread, and froze garlic bread which I could then take out of the freezer and have toasted in about 10 minutes—perfect while getting the pasta cooked. Lasted all semester.
Toasting frozen bread is easy—get a pan, put putter in it, and in goes the bread, flip once, done. (I assume it works just as well on a toaster, but pan works better because now you have water/condensation too and steaming)
For fruits and veggies, get yourself one of these sets: https://www.amazon.com/OXO-Grips-GreenSaver-Produce-Keeper/dp/B00TO8X3B2
Those will make your produce last much longer. Spinach, for example, lasts at least a week and looks fresh just as the day you bought it.
Also, choose produce that works well for keeping long. For example, if you want salad, don't get romaine lettuce. Get green cabbage. You can slice that really thin to make salad, put it in stir fry, make coleslaw, etc. It's less bitter than romaine lettuce, too. Buy apples instead of bananas. They keep longer. Even better is watermelon. Cut it up and it'll last a while in the fridge. Doesn't oxidize/bruise unlike apples or bananas. Freeze peaches.
Carrots and potatoes last a LONG time in the refrigerator, especially with the oxo containers.
Sounds like you're indeed on the road to be a coffee snob, just like me!
If you like Ethopian, try Kenyan. Most Kenyan varieties have a more pronounced, wine-like flavor. Other good types from the region are Rwanda, Zambia, and Tanzania--all feature similar notes but offer varying degrees of body/flavor.
My favorite specialty roaster is La Colombe out of Philadelphia--I've been to their flagship cafe many times and have met the owners briefly.
The Kenya in stock right now is their best yet; simply outstanding, especially in a Chemex (pour over) or French Press.
https://www.lacolombe.com/collections/delicate-jasmine-to-zesty-lemon/products/kenya-karogoto
This Rwanda is also next up this weekend:
https://www.lacolombe.com/collections/delicate-jasmine-to-zesty-lemon/products/rwanda-dukunde-kawa
One more geek tip: Invest in a good storage canister to keep your beans tasting fresher longer. I have a Coffee Gator that I got from Amazon--it has a CO2 valve which helps beans stay fresher for a much longer period of time.
https://www.amazon.com/Coffee-Canister-Gator-Built--Valve/dp/B01CX64784?th=1