On Sun, 19 Dec 2010 22:14:06 -0600, Sqwertz >
wrote:

>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.

If you're not freezing food you've cooked you aren't cooking all that
much... and what little you do cook isn't all that good or you'd eat
it before it becomes left overs.