On Sun, 19 Dec 2010 17:32:28 -0600, Chemiker wrote:

> I don't doubt you at all. One prob is that we have a tendency to
> decide "Oh, tonight I think I'd like Chicken picatta/stroganoff/
> eggplant pizzaiola/quiche. I think one of goals is going to have to be
> cooking in smaller quantities with fewer leftovers to be frozen for
> future archeologists.

My biggest problem was cooking too much, and always wanting to cook
something new. And never eating the leftovers. I learned to cook
half as much and take leftovers to work for lunch. Which solved
most of the problem (and saves money at lunch). But not all stuff
was suitable for work, especially the smelly stuff: Pork and
sauerkraut, fermented fish fried rice, and all sorts of other
stuff.

I've been cooking too much lately and not eating what's already
there (haven't been working either, so I have more time to cook).
So the last few days I've been in "eat what's going to expire
first". I rarely ever freeze cooked foods. Rather I freeze raw
ingredients. I may prep a bunch of something like egg rolls or
flatten out a bunch of hamburger patties, but rarely ever foods
I've cooked. Those *always* got ignored. Try and avoid that.

-sw