What are you having for dinner? AGAIN!
I like both. Just as easy either way I think?
We had chili for dinner with cheese and Fritos. I made a banana pudding the other night. I didn't have vanilla wafers but I had Oreo cookies. It turned out great. We finished it off tonight.
Crunchy requires me frying the shell. I went with soft.
@JASFLALMT wrote:
I like both. Just as easy either way I think?
Oh, I see. Soft corn tortillas. See my level of laziness is that I have a box of hard corn tortillas in the pantry. I just heat them up to get extra crispy before making the tacos. Soft tacos in my house generally refers to flour tortillas. I have soft corn in the refrigerator, though. And man are those good grilled, like for tostados, or just lightly grilled so they get the smoky taste but retain their pliablility, mmmm!
The lady across the street from us rolls out masa and makes her own tortillas. She sends over a plate along with grilled veggies we give her from our garden in the summer.
The lady across the street from us rolls out masa and makes her own tortillas. She sends over a plate along with grilled veggies we give her from our garden in the summer.
Sounds yummy! Growing up in the southwest beans and tortillas are my staple food. I'm eating it right now!
As some of you know my husband passed away about a month ago .I am having to learn to cook for one. What do some of you single people do for dinners at night?
You seriously can put ANYTHING in a tortilla.
I have a small crock of bean soup cooking right now. Tomorrow the weather is going to turn back to crap and soup is always good on rainy, cold days. My pork tenderloin cure came out pretty good, I am using some of the meat in the pot of beans. It was a little salty but that just means I didn't have to add any to the soup. If later I think it is too salty I will just throw a potato in there to fix it.
That nice lady across the street is so cool. We give her tomatoes, onions, and fresh oregano mostly. She uses it to season her homemade Mexican rice which is off the charts amazing.
I have a small crock of bean soup cooking right now. Tomorrow the weather is going to turn back to crap and soup is always good on rainy, cold days. My pork tenderloin cure came out pretty good, I am using some of the meat in the pot of beans. It was a little salty but that just means I didn't have to add any to the soup. If later I think it is too salty I will just throw a potato in there to fix it.
That nice lady across the street is so cool. We give her tomatoes, onions, and fresh oregano mostly. She uses it to season her homemade Mexican rice which is off the charts amazing.
No, I didn't realize. I am so sorry to hear that.
When I was single, I would often cook small meals in my small 1.5 liter crockpot (like a beef stew or chili). It would generally yield enough for 3 meals. I would freeze 2/3rds of it unless I felt like eating it for a few days in a row. I would buy a package of skinless boneless chicken breasts when on sale and use thick quart size freezer bags to separate them into one large breast or 2 small ones per bag for my freezer, leaving a few out that were fresh. It is easier to cook more at one time and freeze what you aren't going to use immediately. Cooking 2 chicken breasts in the cast iron skillet means you can use some on a salad one night and another night you can mix it in with some macaroni and cheese. Even when I was single I would make my own mac and cheese, but Velveeta shells and cheese isn't bad on it's own. I would probably still doctor it up a little with a little sharp cheddar, gruyere, or something tasty.
I love crockpots because you don't have to monitor them constantly.
When I was single, I would often cook small meals in my small 1.5 liter crockpot (like a beef stew or chili). It would generally yield enough for 3 meals. I would freeze 2/3rds of it unless I felt like eating it for a few days in a row. I would buy a package of skinless boneless chicken breasts when on sale and use thick quart size freezer bags to separate them into one large breast or 2 small ones per bag for my freezer, leaving a few out that were fresh. It is easier to cook more at one time and freeze what you aren't going to use immediately. Cooking 2 chicken breasts in the cast iron skillet means you can use some on a salad one night and another night you can mix it in with some macaroni and cheese. Even when I was single I would make my own mac and cheese, but Velveeta shells and cheese isn't bad on it's own. I would probably still doctor it up a little with a little sharp cheddar, gruyere, or something tasty.
I love crockpots because you don't have to monitor them constantly.
@barbage wrote:
As some of you know my husband passed away about a month ago .I am having to learn to cook for one. What do some of you single people do for dinners at night?
There are two of us but we mostly eat different things. She eats what I call "hospital food" and I eat a very varied diet of whatever is fresh, salads, and mexican food. I am fine with eating the same thing for multiple meals so I might make a small pan of enchiladas, for example, and eat that for 3-4 meals, between lunches and dinners. Because it's my favorite cuisine and I made it the way I like it, I am happy to eat it for more than one meal. I don't know what people do who can't eat the same thing more than once.
Freeze it! My husband doesn't like leftovers much (except for macaroni and cheese, chili, or soups) so I end up freezing meals often. Or, sometimes I repurpose meals into something different. I too can eat the same thing for a couple days in a row. I can eat lasagne or pizza for breakfast.
Oh yeah, that's another thing you can do as a single person. Get flatbreads and make your own personal size pizzas. I like Naan stonefire flatbreads. There are usually two in a package. Precooked already, just put on toppings and bake. You can put anything you want on them pretty much. I like chicken breast and fresh veggies with goat cheese or feta and mozzarella. Or you can stick to traditional and smear some jarred sauce on it with some mozzarella or other Italian cheese like provolone then top it with pepperoni, mushrooms, or whatever else you want.
Oh yeah, that's another thing you can do as a single person. Get flatbreads and make your own personal size pizzas. I like Naan stonefire flatbreads. There are usually two in a package. Precooked already, just put on toppings and bake. You can put anything you want on them pretty much. I like chicken breast and fresh veggies with goat cheese or feta and mozzarella. Or you can stick to traditional and smear some jarred sauce on it with some mozzarella or other Italian cheese like provolone then top it with pepperoni, mushrooms, or whatever else you want.
barbage,
I have been cooking for one for many years.
I use a slow cooker and freeze one pot meals and/or entree in 2 portion packages. So, a pound of beef , made into stew, stew becomes 2 packs of beef, gravy, carrots, onions, celery (all cooked and cooled before freezing). When I defrost on of those, I may eat half on Monday and half on Thursday night, adding a "boiled" potato that I have zapped in the microwave. (Of course, you could cook the potato in the original stew, but I am not good at figuring out at which point the potato should be added to the pot to avoid over or under cooking it.)
Many grocery stores now stock frozen fish fillets what are wild caught. These often come with each filet individually sealed in its own shrink wrap for long freezer life.
Grab a head of broccoli, chop off the big stem and toss it, of save it to sliver to add to soups. Steam the florets and portion out just enough for each of several meals during the week: baked or sauteed fish, broccoli, part of a package of frozen mac and cheese; part of a roasted chick, mac and cheese, more broccoli.
Saute or poach skinless, boneless chicken (light or dark or a combination). Freeze the results in 4 ounce portions. For 2 dinners, defrost 2 of those, boil your favorite pasta, drain, add chicken, stir in a bottle of Alfredo sauce (come in lower fat, as well as regular), serve with any green veg (half of a frozen pack makes a nice side).
Garlic bread is nice with this. Or for one dinner...defrost one pack of chicken, add cooked pasta and some bottle pesto. use a small bottle of pesto, instead of the Alfredo sauce.
Instead of chicken for the above 2 meals, thaw and saute frozen large shrimp to use with the pasta and sauce. BTW either the chicken of shrimp version with pasta and pest is also delicious cold, as a nice summer supper. The flavors are even better the next day.
Make any soup that is heavy on vegetables/legumes and have that with some garlic bread. Freeze soup that is left over, of course. If you like, saute some crumbled Italian sausage to add to the soup for a zesty version.
Plan ahead for nights when you just plain rebel at the thought of cooking. I grab a couple of large pizzas when they are on special, saving $$$ by picking them up instead of using delivery. I do the same with enchiladas from my favorite Tex-Mex place. I freeze what I consider one meal per Ziplock bag of each type. Any night that even my best "planned-overs" just do not appeal, I grab and heat pizza or enchiladas. Those leftovers will hold for another 24 hours, after all.
And, barb, you know me; wine with supper!
.
I have been cooking for one for many years.
I use a slow cooker and freeze one pot meals and/or entree in 2 portion packages. So, a pound of beef , made into stew, stew becomes 2 packs of beef, gravy, carrots, onions, celery (all cooked and cooled before freezing). When I defrost on of those, I may eat half on Monday and half on Thursday night, adding a "boiled" potato that I have zapped in the microwave. (Of course, you could cook the potato in the original stew, but I am not good at figuring out at which point the potato should be added to the pot to avoid over or under cooking it.)
Many grocery stores now stock frozen fish fillets what are wild caught. These often come with each filet individually sealed in its own shrink wrap for long freezer life.
Grab a head of broccoli, chop off the big stem and toss it, of save it to sliver to add to soups. Steam the florets and portion out just enough for each of several meals during the week: baked or sauteed fish, broccoli, part of a package of frozen mac and cheese; part of a roasted chick, mac and cheese, more broccoli.
Saute or poach skinless, boneless chicken (light or dark or a combination). Freeze the results in 4 ounce portions. For 2 dinners, defrost 2 of those, boil your favorite pasta, drain, add chicken, stir in a bottle of Alfredo sauce (come in lower fat, as well as regular), serve with any green veg (half of a frozen pack makes a nice side).
Garlic bread is nice with this. Or for one dinner...defrost one pack of chicken, add cooked pasta and some bottle pesto. use a small bottle of pesto, instead of the Alfredo sauce.
Instead of chicken for the above 2 meals, thaw and saute frozen large shrimp to use with the pasta and sauce. BTW either the chicken of shrimp version with pasta and pest is also delicious cold, as a nice summer supper. The flavors are even better the next day.
Make any soup that is heavy on vegetables/legumes and have that with some garlic bread. Freeze soup that is left over, of course. If you like, saute some crumbled Italian sausage to add to the soup for a zesty version.
Plan ahead for nights when you just plain rebel at the thought of cooking. I grab a couple of large pizzas when they are on special, saving $$$ by picking them up instead of using delivery. I do the same with enchiladas from my favorite Tex-Mex place. I freeze what I consider one meal per Ziplock bag of each type. Any night that even my best "planned-overs" just do not appeal, I grab and heat pizza or enchiladas. Those leftovers will hold for another 24 hours, after all.
And, barb, you know me; wine with supper!
.
Based in MD, near DC
Shopping from the Carolinas to New York
Have video cam; will travel
Poor customer service? Don't get mad; get video.
Shopping from the Carolinas to New York
Have video cam; will travel
Poor customer service? Don't get mad; get video.
A crock pot and freezer containers is a great way to cook. Build a freezer backlog and you cook once a week making 7 portions.
A rotisserie chicken from Sam's Club is very meaty. Dinner tonight and pick the rest of the chicken and maybe make some chicken salad for sandwiches for a day or two but freeze packets of meat to use later for stir fries, fritattas, soup or just chicken & rice or dumplings or noodles etc. The chicken frame can be dropped in water and cooked with carrots, celery, garlic, onion and 'clean the refrigerator' vegetables to make a stock that can be strained off and used to cook rice or for anything else you need chicken stock for.
Make a lasagna and cut it into meal size portions that fit in your freezer containers. To use, I put the container in hot water to thaw it loose from the container and then pop it into a small corning ware that can go in the microwave or oven.
Pick a large, loose pack of frozen vegetables you like. Cut a corner off the bag to pour out what you need now and just put a rubber band around the open corner so the rest don't dehydrate before you need them again.
A rotisserie chicken from Sam's Club is very meaty. Dinner tonight and pick the rest of the chicken and maybe make some chicken salad for sandwiches for a day or two but freeze packets of meat to use later for stir fries, fritattas, soup or just chicken & rice or dumplings or noodles etc. The chicken frame can be dropped in water and cooked with carrots, celery, garlic, onion and 'clean the refrigerator' vegetables to make a stock that can be strained off and used to cook rice or for anything else you need chicken stock for.
Make a lasagna and cut it into meal size portions that fit in your freezer containers. To use, I put the container in hot water to thaw it loose from the container and then pop it into a small corning ware that can go in the microwave or oven.
Pick a large, loose pack of frozen vegetables you like. Cut a corner off the bag to pour out what you need now and just put a rubber band around the open corner so the rest don't dehydrate before you need them again.
Barbage, I did not know and am so very sorry. <3
I've been cooking for one for years with no problem. Since my boyfriend started quarantining with me, I have found it an annoying struggle to have 3 good solid meals a day (though he'd eat 5 if you let him, his metabolism is amazing). I'm used to eating on the go and maybe having one normal meal. It comes from working in the service industry where you're lucky if you can sneak an olive or a granola bar in in an 8 hour shift. I just started putting everything in the crockpot and have a million containers so that when one of us is hungry and the other isn't, it's super easy to just eat one of those portions. I also like to get big bags of IQF (individual quick frozen) of things like fish filets and my new obsession is the shrimp from Walmart. I pull out whatever I need for just me or both of us and put it on salads, ramen, tacos, etc. A great thing to have for one or two is ramen. I don't usually use the flavor packet as I have tons of broth on hand, but you can add so much to it and make it veg or with meat. My favorite is with spicy shrimp, scallions and avocado.
I've been cooking for one for years with no problem. Since my boyfriend started quarantining with me, I have found it an annoying struggle to have 3 good solid meals a day (though he'd eat 5 if you let him, his metabolism is amazing). I'm used to eating on the go and maybe having one normal meal. It comes from working in the service industry where you're lucky if you can sneak an olive or a granola bar in in an 8 hour shift. I just started putting everything in the crockpot and have a million containers so that when one of us is hungry and the other isn't, it's super easy to just eat one of those portions. I also like to get big bags of IQF (individual quick frozen) of things like fish filets and my new obsession is the shrimp from Walmart. I pull out whatever I need for just me or both of us and put it on salads, ramen, tacos, etc. A great thing to have for one or two is ramen. I don't usually use the flavor packet as I have tons of broth on hand, but you can add so much to it and make it veg or with meat. My favorite is with spicy shrimp, scallions and avocado.
Shopping the South Jersey Shore
WOW thanks for the ideas. Unfortunately, I am one of those people who do not like to eat the same things twice. I guess I need to organize my freezer,Two of the main things I took from these that I will start using immediately 1) start putting things in the freezer to use later instead of just putting them in the fridge to turn green, and 2) Flashe's idea of putting the frozen containers in hot water so you can take them out and heat in the oven and not have to zap them. I'll let you know how the month comes out.
If you do not have a Sam's, BJ's Wholesale, or Costco membership, Walmart's rotisserie chickens are about $5 each I think and they are pretty tasty. It's been a long time since I bought one there. I generally avoid Walmart and I have found a local grocery store with curbside service that I personally like, but others have reported good experiences with their Walmart stores.
Yes, most plastic containers do not hold up well in the microwave. Over the past year I have been accumulating a nice assortment of Pyrex containers in various sizes that can go in the freezer just fine. The lids do not go in the microwave but the container bottom holds up quite well. I have some of those microwave safe covers to keep from splattering when I heat the contents. The bottom and lids are both safe in the dishwasher.
I have found that when I cut up produce, these containers keep items very fresh, better than plastic containers or bags. I chop enough for several uses (onion, for example) and put it in a Pyrex container for use in a day or two (big timesaver). I used some pre-chopped onion in a breakfast hash yesterday and then in soup last night. I have some left to add to whatever I plan on cooking in a few days (chili, spaghetti sauce, stew, etc.). Tonight I am cooking a few chicken breasts I just cooked, I will slice into strips when it's done. Tonight we will have some in salads and I might make some chicken soup with the rest tomorrow, or maybe some fajitas.
I have found that when I cut up produce, these containers keep items very fresh, better than plastic containers or bags. I chop enough for several uses (onion, for example) and put it in a Pyrex container for use in a day or two (big timesaver). I used some pre-chopped onion in a breakfast hash yesterday and then in soup last night. I have some left to add to whatever I plan on cooking in a few days (chili, spaghetti sauce, stew, etc.). Tonight I am cooking a few chicken breasts I just cooked, I will slice into strips when it's done. Tonight we will have some in salads and I might make some chicken soup with the rest tomorrow, or maybe some fajitas.
While I love Pyrex, my issue is storage space. I can stack empty plastic containers and their lids in a plastic bin and store it on an otherwise inconvenient shelf to be pulled out to grab what is size appropriate to the task and have 50 containers in a space that a dozen pyrex would take and be too heavy to slide out the bin to select containers for use. Freezer space is also at a premium and pyrexes do not stack as well for me as do the plastics. Unfortunately neither the pyrex nor plastic can be used on my flat surface stove, but soup can be quick thawed enough in plastic in hot water to pop into a metal pan to warm/thaw the rest of the way stove top.
I agree with Barbage that I don't like to see the same thing day after day, but there are some 'planned leftovers'. We try to do a white meat every other day--sometimes fish, sometimes chicken. Yesterday I fixed a shank half ham. That means tonight is white meat.
After dinner I butchered the rest of the ham. Some thick slabs went into baggies in a plastic container for the freezer packaged one meal for two per bag and 4 meals per container. Thinner slices for sandwiches went into baggies for a few days of sandwiches per bag and were jammed into another plastic container. Scrappy stuff was rough chopped and bagged in various size baggies for throwing in omelets, stir frys, etc. The goal is to leave as little air space as possible in the baggies as well as in the container. The bone is set aside in the fridge awaiting slow cooker treatment that is still under discussion as to whether it will be beans or soup or ???
Tonight's dinner is chicken kiev with a thin slice of ham, some cheese, rolled, breaded, fried to brown and then baked to finish. The chicken breast was saran wrapped and slid into a freezer bag that when the bag starts getting 'low' will be time to pick up another family pack tray of chicken breasts when I see them on sale. Before it thawed completely in the microwave the breast was sliced into 3 slabs--one each for us for tonight and one for significant other's lunch tomorrow to just nuke to rewarm.
Mexico is dumping asparagus onto the American market because their usual restaurant buyers are not buying. It is beautiful finger thickness spears with thumb size stalk base and really cheap with about 4 servings per pound for $1.50 to $2 per pound. So a quarter pound each of just steamed asparagus will go with our Chicken Kiev.
I agree with Barbage that I don't like to see the same thing day after day, but there are some 'planned leftovers'. We try to do a white meat every other day--sometimes fish, sometimes chicken. Yesterday I fixed a shank half ham. That means tonight is white meat.
After dinner I butchered the rest of the ham. Some thick slabs went into baggies in a plastic container for the freezer packaged one meal for two per bag and 4 meals per container. Thinner slices for sandwiches went into baggies for a few days of sandwiches per bag and were jammed into another plastic container. Scrappy stuff was rough chopped and bagged in various size baggies for throwing in omelets, stir frys, etc. The goal is to leave as little air space as possible in the baggies as well as in the container. The bone is set aside in the fridge awaiting slow cooker treatment that is still under discussion as to whether it will be beans or soup or ???
Tonight's dinner is chicken kiev with a thin slice of ham, some cheese, rolled, breaded, fried to brown and then baked to finish. The chicken breast was saran wrapped and slid into a freezer bag that when the bag starts getting 'low' will be time to pick up another family pack tray of chicken breasts when I see them on sale. Before it thawed completely in the microwave the breast was sliced into 3 slabs--one each for us for tonight and one for significant other's lunch tomorrow to just nuke to rewarm.
Mexico is dumping asparagus onto the American market because their usual restaurant buyers are not buying. It is beautiful finger thickness spears with thumb size stalk base and really cheap with about 4 servings per pound for $1.50 to $2 per pound. So a quarter pound each of just steamed asparagus will go with our Chicken Kiev.
By the way . . . I have a Sam's Club membership for a year because one of my credit cards offered a deal--buy a membership with their card and be rebated $40 (the cost of my membership). BJ's sends me deals in the weekly flyers about once a month. 3 month free trial membership. They only allow the free trial once a year so when mine runs out my significant other will get his free trial membership and then one son and then the other son.
Each of these has a few things we like/buy from them. We always get one of their chickens as they are much meatier than the Walmart or grocery store rotisserie chickens around here at the same or lower price. I am also a fan of their croissants and every couple of years I need one of their big rolls of aluminum foil that is wide enough to cover my quarter sheet cookie sheets, which go under almost everything I am cooking in the oven. And at this point gas from Sam's, Costco and BJs is at least 10 cents a gallon less than anywhere else in the community and 20 cents less than most.
Each of these has a few things we like/buy from them. We always get one of their chickens as they are much meatier than the Walmart or grocery store rotisserie chickens around here at the same or lower price. I am also a fan of their croissants and every couple of years I need one of their big rolls of aluminum foil that is wide enough to cover my quarter sheet cookie sheets, which go under almost everything I am cooking in the oven. And at this point gas from Sam's, Costco and BJs is at least 10 cents a gallon less than anywhere else in the community and 20 cents less than most.
Good points. I do have a chest freezer in the garage and a side-by-side in my kitchen with a good amount of freezer space, and it's only me and my husband so finding room is a non-issue. Plus, when we added on to our house and I got my dream kitchen, I opted for pull out storage drawers that are under the cabinet. My kitchen configuration makes things so easy. The lowest drawers have my pots and pans. The large drawer I keep my Pyrex containers in is at about hip level, so I can see down in it quite easily and pull out what I need without kneeling or bending. The lids are on one side of the drawer and the Pyrex are neatly stacked within each other.
If I didn't have the storage space worked out so conveniently, plastic containers would make much more sense. When I had our old kitchen and we used plastic containers, I had bought some of those that have the lids attached, BTW, because it was very annoying trying to figure out which lid fit which container!!! I have a gas stove...but Pyrex cannot be used on that any more than it can on a flat surface stove. I do like being able to take the lid off and putting the container straight in the oven, though I do generally put it in on low heat and turn it up after the food has thawed slightly. I would hope that Pyrex wouldn't shatter by going from extreme cold to hot, but I don't know...
If I didn't have the storage space worked out so conveniently, plastic containers would make much more sense. When I had our old kitchen and we used plastic containers, I had bought some of those that have the lids attached, BTW, because it was very annoying trying to figure out which lid fit which container!!! I have a gas stove...but Pyrex cannot be used on that any more than it can on a flat surface stove. I do like being able to take the lid off and putting the container straight in the oven, though I do generally put it in on low heat and turn it up after the food has thawed slightly. I would hope that Pyrex wouldn't shatter by going from extreme cold to hot, but I don't know...
@Flash wrote:
While I love Pyrex, my issue is storage space. I can stack empty plastic containers and their lids in a plastic bin and store it on an otherwise inconvenient shelf to be pulled out to grab what is size appropriate to the task and have 50 containers in a space that a dozen pyrex would take and be too heavy to slide out the bin to select containers for use. Freezer space is also at a premium and pyrexes do not stack as well for me as do the plastics. Unfortunately neither the pyrex nor plastic can be used on my flat surface stove, but soup can be quick thawed enough in plastic in hot water to pop into a metal pan to warm/thaw the rest of the way stove top.
For a family of four with the clubs being nearby, this makes total sense. It's just me and my husband, though and we don't need a lot, and both Sam's and BJ's are about a 35-mile round trip drive from my house. The grocery store is about a 10-mile round trip. My grocery store has gas stations with a rewards program that gives rewards points for gas or groceries. I think with the gas it takes off .10 cents per gallon for every $50 spent. Last time I filled up it was for .68 cents a gallon because I had so many points accrued. Since I don't go anywhere very far away and my car gets 35 mpg, I doubt I will need gas again until June. The rewards points do expire every couple of months so next time I will just take the discount on the groceries. Guess I will wait until I have a very large order to maximize my discounts!
@Flash wrote:
By the way . . . I have a Sam's Club membership for a year because one of my credit cards offered a deal--buy a membership with their card and be rebated $40 (the cost of my membership). BJ's sends me deals in the weekly flyers about once a month. 3 month free trial membership. They only allow the free trial once a year so when mine runs out my significant other will get his free trial membership and then one son and then the other son.
Each of these has a few things we like/buy from them. We always get one of their chickens as they are much meatier than the Walmart or grocery store rotisserie chickens around here at the same or lower price. I am also a fan of their croissants and every couple of years I need one of their big rolls of aluminum foil that is wide enough to cover my quarter sheet cookie sheets, which go under almost everything I am cooking in the oven. And at this point gas from Sam's, Costco and BJs is at least 10 cents a gallon less than anywhere else in the community and 20 cents less than most.
The best of both worlds...bean soup!!!
@Flash wrote:
The bone is set aside in the fridge awaiting slow cooker treatment that is still under discussion as to whether it will be beans or soup or ???
@JASFLALMT wrote:
I do like being able to take the lid off and putting the container straight in the oven, though I do generally put it in on low heat and turn it up after the food has thawed slightly. I would hope that Pyrex wouldn't shatter by going from extreme cold to hot, but I don't know...
I would not use today's Pyrex or Corning ware freezer to oven. A dozen or so years ago Corning sold their Corning ware to a Chinese firm. The Chinese are not quite getting it right. If there is a scratch on the Chinese Corning it may crack or even explode. It is still safe to use scratched Corning between huge temperature extremes IF it is a US Corning. Look on the bottom. If it says Corning USA you are good--and that kind of Corning I still seek out at Goodwill and second hand stores. And yes, I will make up my lasagna in a big Corning USA pan but cut it up to store frozen in plastic and then drop a frozen chunk in a Corning USA Grabbit to heat in the oven.
@JASFLALMT wrote:
For a family of four with the clubs being nearby, this makes total sense. It's just me and my husband, though and we don't need a lot, and both Sam's and BJ's are about a 35-mile round trip drive from my house.
We are actually not a single household. We are 3 households--mine with me and my SO and my sons each in their own single occupant homes. Generally the clubs don't make sense for any of our households alone, but where there are items to share, they do make sense. I could get poetic about the gallon jar of 4 bean salad at BJs, the Vidalia onion vinaigrette at Sam's, etc. but their prices are not great overall, buying most stuff in bulk will never beat buying a 'loss leader' sale item. But they do tend to get better meat than the grocery and at better prices. Any time we are near Sam's we will get gas, stop in for a roto chick, call the kids to see if they want/need. It is not unusual to leave with a roto chick, a dozen croissants and a box of muffins for each house plus a few large packages of meat to split up between the 3 households. They rarely are in that part of the area so rarely can reciprocate, but they will stop by my place to pick up their purchases. There is actually a Costco that we all go by regularly, but we have seen no membership deals from them.
Since we won't have any personal contact with each other, we can't follow 
It really sucks that 2 of our kids live within 15 miles (1 lives next door) but since they both work and interact with other people, we can't be together. We see my stepson in the driveway and talk but we don't go inside his place and he doesn't come into ours. My MIL lives 5 miles away and we haven't seen her in nearly 2 months. My stepdaughter that lives nearby we talk to on the phone and we had a zoom Easter with her and everyone else.
Pyrex was not sold to and is not made by a Chinese firm. What changed is the type of glass from which Pyrex (and other glass bakeware) is made:
What's True
Pyrex, like all brands of glass bakeware, is subject to breakage due to aging and thermal shock; Pyrex glass bakeware was originally made from borosilicate glass and is now made from tempered soda lime glass.
What's False
The Consumer Product Safety Commission hasn't determined that Pyrex glass bakeware products are unsafe; World Kitchen, the current owner of the Pyrex brand, is not based outside the U.S. All Pyrex glass bakeware products are manufactured in the U. S.
Many consumers have come to regard Pyrex brand glass bakeware as practically “indestructible” and have been utterly shocked to find that it can break in what they consider to be the course of ordinary use. However, all brands of glass bakeware, no matter what glass they are made from, are susceptible to breakage under certain conditions, especially when subjected to sudden extreme changes in temperature and as they weaken from time and repeated heating and cooling cycles.
[www.consumerreports.org]
What's True
Pyrex, like all brands of glass bakeware, is subject to breakage due to aging and thermal shock; Pyrex glass bakeware was originally made from borosilicate glass and is now made from tempered soda lime glass.
What's False
The Consumer Product Safety Commission hasn't determined that Pyrex glass bakeware products are unsafe; World Kitchen, the current owner of the Pyrex brand, is not based outside the U.S. All Pyrex glass bakeware products are manufactured in the U. S.
Many consumers have come to regard Pyrex brand glass bakeware as practically “indestructible” and have been utterly shocked to find that it can break in what they consider to be the course of ordinary use. However, all brands of glass bakeware, no matter what glass they are made from, are susceptible to breakage under certain conditions, especially when subjected to sudden extreme changes in temperature and as they weaken from time and repeated heating and cooling cycles.
[www.consumerreports.org]
About 7 years ago I invested in a set of Rubbermaid glass storage dishes. They have some kind of plastic top that is completely microwave and dishwasher safe and makes a really tight seal. The dishes are BPA free and I have been moving them straight from freezer to microwave or oven (without the lid) ever since I got them. I can't see needing another set for the rest of my life. They are just like the day I bought them with heavy usage. No scratches, no nicks, the lids are perfect as well.
They were worth every penny and then some. I still buy plastic storage containers from time to time for giving things away but for my house I am set for life.
They were worth every penny and then some. I still buy plastic storage containers from time to time for giving things away but for my house I am set for life.
@gukka wrote:
Pyrex was not sold to and is not made by a Chinese firm. What changed is the type of glass from which Pyrex (and other glass bakeware) is made:
Thanks for the info. It is CorningWare that I indicated was sold to the Chinese. I have always preferred the CorningWare to Pyrex and the glass products because glass breaks when dropped and most of my Corning has been dropped at some point in its history yet I have only had 1 Corning Corelle plate break. I still own and use small Corning casseroles bought at a rummage sale in the early 1960s when I went to college and discovered that due to over-admissions I had been placed in an upper classman dorm where there was a kitchen but no meal contract. The glass lids long ago broke by floor bouncing but the glass-ceramic dishes themselves still work like a charm. My only objections to them are that they are relatively heavy and similar sizes don't stack well.
Edited 1 time(s). Last edit at 04/21/2020 04:00PM by Flash.
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