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In Retrospect Tips For Others

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  • snax Nov 29, 2008 03:10 AM
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Looking back now I’d say invest in good food storage especially for the fridge as I have easily spent a couple of hundred bucks on flimsy containers when I could have set myself up with some great Pyrex or lock and lock containers for life.

Most things I started with were budget and did the job sufficiently but I wish I had of gotten my hands on a good chef’s knife earlier on. Maybe I’d be a little speeder when preparing the veggies for a stir-fry.

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  1. I agree - I have lots of good glass and plastic durable food storage containers and am glad I do. When not in use, I can store them on the open shelves in the kitchen and they don't look hideous. They also stack very nicely in the fridge, can go in the freezer, and in the microwave, if I had one.

    My tip would be - make sure you get your knives professionally sharpened as needed. I only did this last month for the first time, and, what a difference!!

    5 Replies
    1. re: MMRuth

      M - who did you use for your knife sharpening? That fellow in the truck who comes in from NJ or one of the hardware stores?

      1. re: scoopG

        Ha - when I saw you replied, my bet was that you were wondering where! I took one, my least favorite, to S. Feldman's. It came back nice and sharp, so I took two others. Haven't taken my Santoku (sp?) yet. They charge $4.50 per knife. James does the sharpening, and uses two different machines I think. Since it is the only time I've had them professionally sharpened, I have no idea if he did a good job or not (I always read about people having their knives ruined and don't really know what that means), but they are very sharp and I feel like such a fool for not having done it years ago. BTW - I've also been using a great handyman who they recommended for some small repairs in the kitchen, and also found a great plumber to replace the garburator and fix a leak under the kitchen sink, so feel free to email me if you want details.

        1. re: MMRuth

          What, pray tell, is a garburator?

          1. re: Caitlin McGrath

            Garbage disposal - just googled to make sure I was using it correctly ,and it turns out it is a Canadian term for it (in addition to being the one that I always use), which makes sense, since the first time we had one growing up was in Toronto.

            1. re: MMRuth

              Thanks, I had a feeling that might be it. I saw it and thought, Sounds like...carburetor? I still never think of NYC residents having them, since they've only been allowed for a few years.

    2. Get the best ingredients you can afford.

      As obvious as this sounds, no one told me to do this. I'd go to the grocery store, buy what the recipe called for, and go home and cook. When I discovered where you buy your meat, what kind of olive oil you use, how to pick and choose fruits and veggies, it made a major difference in how my meals tasted.

      1. You have me convinced. My food storage containers are pretty flimsy. What would you suggest as the best and the best brand name? My mom made sure i had good knives though.

        4 Replies
        1. re: givemecarbs

          I have contemplated new food storage containers too but I just don't know what to get. Would also love an idea.

          1. re: valerie

            I have some in various sizes like these:

            http://www.containerstore.com/browse/...

            and these:

            http://www.gracioushome.com/webapp/wc...

            I'll try to find the brand name on them and post back. They are made in Italy. I also have some stackable plastic ones in different sizes with lids, that look like the ones in the link below, but in different sizes - more flat/rectangular:

            http://www.containerstore.com/browse/...

            1. re: MMRuth

              Here is a link to the glass ones (Frigoverre by Bormioli Rocco), which are the ones I prefer:

              http://www.cooking.com/products/shpro...

              1. re: MMRuth

                Thanks for the info. I might finally have to make the switch from the cheapo plastic ones.

        2. Pyrex makes a set of glass storage containers with blue covers. I wish they made sets with different colored covers, that way I can buy one for meat leftovers and one for dairy leftovers.

          Another tip- go through your drawers and cabinets every few months to rotate and clean out. I've only been in my apartment for two years, and I surprise myself with the stuff I find in the silverware drawer.

          My mother also taught me to put Kirby cucumbers in a brown paper lunch bag. It prevents them from getting slimy.

          A friend of mine stores her vinegars in the fridge. Anyone hear of this and know a reason why?

          3 Replies
          1. re: cheesecake17

            The Martha Stewart containers at Kmart (yes, Kmart) are pretty similar to the pyrex ones and have green lids. Might solve your 2 color issue, since they'd be different enough to not be interchangable. I picked some up one year when I was too lazy to go to a "real" store (the Kmart was in walking distance) and have grown very attached to them. They've never leaked, even when schlepping bread pudding or caramel sauce across state lines.

            1. re: cyberroo

              thanks for all the links and advice. This seems like the perfect time of year to finally get the good stuff as my awesome leftovers deserve the very best. :)

              1. re: cyberroo

                I'll definitely look at those. I usually store frozen stuff in aluminim tins double wrapped in foil with a label and date.. then the whole thing in a ziplock. Fridge stuff goes in a bowl or plate with plastic wrap or foil. (plastic if I'm putting it away, foil for my husband- he claims to have "fights" with the plastic wrap)