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Food Question!!!

OK, so I have been observing the fantastic bentolunch community lately. And then today tzel sent me this bento link. It is easy to chop up some things, or grab a few pita chips or carrots, or what have you to put in a bento box. But what I don't get is:

How do you prepare noodles to pack up on a daily basis? Or rice? Surely these people do not cook these starchy items the same day they pack them? Don't noodles get kind of oogy and weird if you refrigerate them? And rice, doesn't it get hard?

Please forgive my food ignorance, and enlighten me gently. :)

Also, I want to write a lengthy post about how on some talk show last week some food expert was talking about how we make (some stupid number like) 750 decisions about food a day. My point of decision making remains emotional in lots of cases. If there is a lengthy post to be dragged out of that, I don't have it in me today. I do feel that I am experiencing the psychological "backlash" of dieting that is the downfall of many dieters. So my attitude about WW is not as 100% rosy as it once was, and I have not proved to learn quite so many of the lessons I would have liked.

I made a list of all the meals I have at my fingertips in the house, and it's kind of long. That way I can't think "there's nothing to eat in here! I guess I will have to give up and order chinese!". AND I will have a handy reference for what's missing when I go shopping.

I went looking for the babybel cheese things that everyone and their sister loves at the grocery store and failed to find them. The would fit so well in my bento box. Oh yeah, I got a bento box off ebay. I also got some of that Sabra hummus that Tracy introduced me to, but forgot to get anything to PUT IT ON. DER. My kingdom for a pita chip or celery stick.

I feel like my back is better enough to start running, but uh, the ground is covered with ice! So I lifted weights and made an annoyed face. I am also having possibly paranoid delusions that my running shoes don't fit right.

And if you got this far and are not on my health filter, and want to be on it, let me know. I talk about weight watchers and shit. I didn't put this post on that filter because I wanted to get the most noodle feedback I could.



Feb. 14th, 2007 09:06 pm (UTC)
As everyone else said, the starch in rice will crystallize when it cools, but as long as you heat it up again (with extra water if necessary) the crystals should melt and you should have regular rice. I think noodles are easier since their starch doesn't crystallize as easily.

Either way, rinsing after cooking will help your starches stay looser and less hard because it takes some of the surface starch off which would make everything stick together. And I think the starch inside the rice or noodles is less subject to crystallization than the exterior starch, but that's mostly conjecture.
Feb. 14th, 2007 09:08 pm (UTC)
Also, Angela knows better than I do. Take her advice before mine.
Feb. 14th, 2007 09:40 pm (UTC)
Thanks :) I guess I just need to try it and get over my images of gross leftover rice from Hunan Hamlet.
Feb. 14th, 2007 10:45 pm (UTC)
Cardboard takeout boxes aren't airtight, Ms. Kim :)

The weird hard leftover rice works fine in rice pudding, too, if you're curious.