>Goomba38
>
>nancree wrote:
>> Charlene Charette wrote:
>>>Nancree wrote:
>>>
>>>>I cook up a large batch of noodles, put them in individual baggies, and
>freeze.
>>>
>>>I usually cook pasta as I need it, but I do cook and freeze rice.
>>
>> Good idea, I'll try it with rice, too.
>
>I don't get it? Boiling water for noodles is too
>easy, and saves the expense of the baggie. Rice
>only takes 20 minutes, so I can spare that time
>also. If I'm making something ahead, it's usually
>stuff that would be more time consuming or
>difficult that having it oh hand is truly a
>time/effort/cost savings.

I suppose it depends on *how* one cooks, as in "creativity"... for example;
three days ago I cooked up wild rice to go with pork chops, but I cooked 2 full
cups, so I had lots left. The next day day I cooked a big pot roast that was
also a soup, because I used one of those cellophane packets of Goodman's dry
soup mix (veggie-shroom). So yesterday I ate a bowl of the soup and sliced
roast with a side of the left over rice... still plenty wild rice left.
Tonight I pre-sliced the rest of the pot roast and it's heating in the soup but
I added the rest of the wild rice too, it's heating right now and smells
wonderful. Oh, for lunch today I sliced up the poor lonely left over pork chop
and added it to a bowl of doctored Ramen. I wouldn't typically want to cook up
any kind of rice separately three days in a row, and wild rice can take more
than an hour... plus it's not just cooking time, there's the prep and clean up.
And I didn't use any zip-locs to store the LO rice, simply fridged it in its
cookpot. Btw, I never in my life cooked less that the full pound of pasta...
and I like pasta better the next day than when it was fresh made... In fact
next to cold LO Chinese take-out for breakfast I like cold pasta best,
'specially if there are a few saw-seege in it.


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