Wet Markets or Supermarkets? - Part II
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k4korny, why buy one entire chicken if you can buy separate chicken parts?Originally posted by k4korny:If you put it in the freezer, it won't go bad so fast rite? think rhonda posted a list on how long stuff can tahan in the fridge/ freezer.
Actually for me, when i cook for myself, my prob is that if i buy a chicken, my menu will go like: Mon- Right Chicken thigh with Bee Hoon, Tues- Left Chicken thigh w BH, Wed- Chicken wings w BH, Thurs- Left Chicken Breast w BH, Fri - FINALLY finish that d@mn chicken!!
... and I always end up cooking beehoon soup with some 'liao of the day'.
cos it's impossible to cook rice for one person yah?
I always head up to the wet market / supermart and purchase chicken parts but never the entire chicken, unless I'm cooking soup.
It's not impossible to cook rice for just one - use the microwave, which yields surprisingly evenly-cooked rice fast, or use a small claypot and cook it over a stove.
I've seen someone use one of those new claypots with smooth insides so that the rice doesn't get burnt and stick to the bottom of the pot.
Try it!
Alternative, the other, more convenient and 'cheaper' solution is, to buy at the chap chai stall! I mean, how else can you get one meat dish, two vege dishes and rice for just $3 or so? -
Originally posted by k4korny:Actually for me, when i cook for myself, my prob is that if i buy a chicken, my menu will go like: Mon- Right Chicken thigh with Bee Hoon, Tues- Left Chicken thigh w BH, Wed- Chicken wings w BH, Thurs- Left Chicken Breast w BH, Fri - FINALLY finish that d@mn chicken!!
... and I always end up cooking beehoon soup with some 'liao of the day'.
cos it's impossible to cook rice for one person yah?
Aiyoh.....ke lian ah. No kuay teow or egg noodles ah? You can make kai see hor fun mah? Or soya sauce egg noodles.
Actually, I do cook extra rice and then save the leftovers for the next evening dinner. You can buy those tiny rice cooker and cook one cup lah. Can? If not invite your girlfriend over for dinner. But ehhh....you have tenants ley. How about "pau jiak"? You eat with them and pay them a fee. Idea?
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Originally posted by Rhonda:And yeah... I'd love to have a 'flatmate'!
At least, you can be sure there'll be no / less leftovers when you cook and, can cook with love again! 
You will, you will........the day will come, I am sure. -
I've actually heard from an insider of frozen food that certain frozen meat from the process of killing the animal till it reaches the Supermarket takes as long as 5 years.
Thats because of overheads and freezing and refreezing to process the food . And shipments. So if you think you still trust the Expiry date , think again why do you think the packaging is so transparent? Its more profitable to print the date after it arrives at the Port isn't it? -
Originally posted by OH-FF:
I find that hard to believe. Urban legend?
I've actually heard from an insider of frozen food that certain frozen meat from the process of killing the animal till it reaches the Supermarket takes as long as 5 years.
Thats because of overheads and freezing and refreezing to process the food . And shipments. So if you think you still trust the [b]Expiry date , think again why do you think the packaging is so transparent? Its more profitable to print the date after it arrives at the Port isn't it?
[/b]
I mean, FIVE YEARS is a bloody long time! And meat that has been frozen and unfrozen and refreezed again and again has a bad texture that's unmistakable. There's such a thing called 'freezer burn', y'know!
And why would 'overheads' lead to this practice? If anything, 'overheads' related to the high cost of storinge frozen foods would make the butchers and wholesalers try to move their frozen meat as fast as they can. I mean, imagine keeping a slab of beef frozen in storage for FIVE YEARS! That's going to cost them a bomb in storage cost!