On Jan 3, 4:07*pm, Tommy Joe > wrote:
> * * That's what I'm on right now. *The stove in this furnished
> apartment is like 50 years old, maybe more. *The burners are
> inconsistent. *So about two weeks ago I got into bringing restaurant
> food home. *I'm proud of what I manage with it.
>
> * * *I go to one particular Chinese takeout spot and get two meals at
> a time. *From those two I can easily make 4. *But I have taken it a
> step further. *I ask for a dollar's worth of extra meat in each box,
> usually pork no matter what kind of meat is already there, then add my
> own veggies later - fragile stuff that cooks down easily.
>
> * * * Here are 2 examples. *Yesterday I bought some stuff called
> Singapore sumptinorother with pork and rice noodles and some veggies
> mixed in. *I also bought a container of beef with bell pepper and
> onion with some carrots in there.
>
> * * * *When I get home I slice some fresh napa cabbage into two
> containers, same amount into each. *I also slice the green and white
> parts of a bunch of scallions into the mix along with a few cloves of
> smashed garlic. *Some cilantro. *A few hits of black pepper and
> cayenne pepper. *And then the juice of half a lime into each mix.
> Then I pour the take-out food one apiece into each container and
> gently mix it up. *I get 3 meals from *each - that's 6 total lasting 3
> days at 2 meals a day. *Not only do the added veggies and spices not
> screw up the meal, it actually improves it. *The lime not only adds a
> pleasant zing, it also serves to moisten the food enough to make
> mixing in the fresh veggies easier. *I microwave a plate at mealtime.
> The fragile veggies melt down easy and the other stuff does not
> overcook.
>
> The lazy good for nothing chef of winston salem north carolina (nice
> break, no cooking)
> TJ

Try the McDonalds $1.00 menu.