What did you cook or eat today? (November 2025)

Status
Not open for further replies.
badjak said:
Half the water is far too little water!
I use 2 rice to 3 water and generally cook a larger amount. Eat today, fried rice tomorrow.
It will dry out in the fridge or on the counter anyway, if you leave the container open.
If I really cook for fried rice the next day, it's probably 2 rice to 2.5-2.75 water (all by volume by the way)
Click to expand...
That sounds like a good process. 👍
 
We had a light tea today, no cooking required.

20251108_174412.jpg
 
badjak said:
Half the water is far too little water!
I use 2 rice to 3 water and generally cook a larger amount. Eat today, fried rice tomorrow.
It will dry out in the fridge or on the counter anyway, if you leave the container open.
If I really cook for fried rice the next day, it's probably 2 rice to 2.5-2.75 water (all by volume by the way)
Click to expand...
Rice should be refrigerated. Toxic bacteria can grow on rice left at room temperature, even just overnight. I know lots of people leave rice out, but it's that 1 time when you shouldn't that really matters.
 
medtran49 said:
Rice should be refrigerated. Toxic bacteria can grow on rice left at room temperature, even just overnight. I know lots of people leave rice out, but it's that 1 time when you shouldn't that really matters.
Click to expand...
Yes
And No
The whole of Asia leaves rice out as they mostly got no refrigreration.
Besides that, botulism gets killed at 8 minutes at 85 oC
Rice is fried in oil, way hotter than 85...
So, I am not going to tell anyone it is safe , but I keep doing what I do.
 
badjak said:
Yes
And No
The whole of Asia leaves rice out as they mostly got no refrigreration.
Besides that, botulism gets killed at 8 minutes at 85 oC
Rice is fried in oil, way hotter than 85...
So, I am not going to tell anyone it is safe , but I keep doing what I do.
Click to expand...
Actually, the most common is Bacillus cereus in rice. It and Clostridium botulinum both produce toxins that are NOT destroyed by heat, even though the bacteria themselves are killed. The toxins are what make you sick from contaminated heated/reheated food, not the bacteria. The Bacillus cereus is going to cause GI issues. The Clostridium botulinum is potentially fatal.

Again, many, many people leave the rice out and are fine, but some are not on occasion. Just don't depend on reheating to make it safe.
 
The meatloaf is in the oven!
;)

IMG_5822.jpg


IMG_5823.jpg


IMG_5824.jpg


I'm just hoping that using up that sliced cheddar isn't going to throw things off from grating my own...
But it's probably pretty hard to throw off a meatloaf :laugh:

I might try something a little different for the gravy 🤔
Or not. Maybe just an onion gravy.
 
I was
PAcanis said:
The meatloaf is in the oven!
;)

View attachment 136272

View attachment 136273

View attachment 136274

I'm just hoping that using up that sliced cheddar isn't going to throw things off from grating my own...
But it's probably pretty hard to throw off a meatloaf :laugh:

I might try something a little different for the gravy 🤔
Or not. Maybe just an onion gravy.
Click to expand...
I was just thinking Meatloaf! I haven't made in a whiles now.
I have to make my own Meatloaf Mix like the kind sold in other places... I use equal parts Ground Beef, Veal and Italian Sausage.
I use half for a Meatloaf and then other for Meatballs.
I wrap the loaf in raw Bacon, when the Bacon is crips, you'll know that so is the Meatloaf.
My SIL taught me this, she said that our MIL gave her this family tip. (I never got to meet my MIL)
 
kaneohegirlinaz said:
I was

I was just thinking Meatloaf! I haven't made in a whiles now.
I have to make my own Meatloaf Mix like the kind sold in other places... I use equal parts Ground Beef, Veal and Italian Sausage.
I use half for a Meatloaf and then other for Meatballs.
I wrap the loaf in raw Bacon, when the Bacon is crips, you'll know that so is the Meatloaf.
My SIL taught me this, she said that our MIL gave her this family tip. (I never got to meet my MIL)
Click to expand...

I'm not familiar with meatloaf mix.
I guess here they leave it up to us :laugh:
 
TastyReuben said:
- spicy pepperoni-hot honey-feta pizza.
Click to expand...
I reckon the cook who invented that must have been smoking somne funny cigarettes . I get the spicy pepperoni, but then put more spice on top, and kill it with honey. Oh, feta? Hey, there are a lot of Greek people around here. Or Bulgarian. Or Ukranian, whatever. :hyper: :hyper:
 
Status
Not open for further replies.
Back
Top Bottom