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>> No. 11775 Anonymous
9th September 2015
Wednesday 7:42 pm
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How can I make my packing up for work more exciting?

If I'm not warming up leftovers then I'll take in a sandwich, usually cheese with rocket or some form of chutney, nuts and then fruit (apples, clementines, grapes, raisins or strawberries) but I'm getting rather bored of this and need some inspiration. I guess I could branch out into soup.
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>> No. 11776 Anonymous
9th September 2015
Wednesday 7:44 pm
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>>11775
Make a tuna sandwich with bbq sauce and a lot of mayo.
>> No. 11777 Anonymous
9th September 2015
Wednesday 7:49 pm
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Take in a tupperware box of stir-fry, or pasta or suchlike you've made the night before, warm it up in the microwave while you eat your sandwich. Everyone in the canteen will look at you like some kind of demon, and jealously watch you eat your delicious lunchtime treat, but it's only because they wish they weren't such a lazy useless fucker to do the same themselves. I do love a nice cup-a-soup in the winter months, too. Those nice chicken noodle broth ones that cost about 50p a packet. They don't do much in way of nutrition, but they aren't half comforting.
>> No. 11778 Anonymous
9th September 2015
Wednesday 7:50 pm
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My lunch every day is an Asda garden salad with Asda's minty beans poured on and a healthy sprinkle of grated cheese, topped with whatever deli meat I fancy that day. I have it every day and I'm yet to get bored of it, but that might speak more about my adventurousness than it does about the quality of the monster salad.
>> No. 11779 Anonymous
9th September 2015
Wednesday 7:55 pm
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>>11777
Seconding stir fry. I'm sat eating one in my office right now and I'm happy with my decision.
>> No. 11780 Anonymous
9th September 2015
Wednesday 8:06 pm
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I'm also a fan of tupperware leftovers, I need to do them more often though.

Mine tend to be either paella or chilli. I'd bring in curries/baltis but I fear I'd stink the office out.

<--- These Sistema noodle bowls are a great idea.
>> No. 11782 Anonymous
10th September 2015
Thursday 2:33 am
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Add a cheeky miniature of gin in your lunch box each day.
>> No. 11783 Anonymous
10th September 2015
Thursday 2:58 am
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>>11782

Everything is much, much easier if you're ever so slightly pissed.
>> No. 11785 Anonymous
10th September 2015
Thursday 7:44 am
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>>11782
Can you get miniature Hendrick's? I haven't come across any other gin I like.
>> No. 11786 Anonymous
10th September 2015
Thursday 8:32 am
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>>11785
it's cheaper if you bulk buy and pour it into a cleaned out miniature bottle.
>> No. 11787 Anonymous
10th September 2015
Thursday 11:00 am
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>>11775
Just bulk cook for the week.

I've been doing this for 4 years now and it's cheaper, quicker (spending 2-3 hours on one day, instead of an hour or so every day), and you can generally make some tasty/nutritious lunches that hold very well for the week.

I get a lot moaning from people at lunch asking "how can you eat the same thing every day?" "Don't you get bored?". The answer is no and fuck you. I really get tired of listening to this tripe, especially coming from someone who shells out 6 quid a day on sub-par cafeteria food, or someone who feeds off two packets of crisps, a twix and a bottle of diet coke.

I am fairly defensive about this weekly practice as I've spent a lot of time perfecting it and optimizing how I make my daily lunch box. I noticed that the healthier you eat (e.g.: slow cooked food), the better you feel (shocker), and you save vast quantities of money. If you have a freezer, you're basically golden, as you can store stocks/gravies/sauces for very long periods of time. If you have a cast iron Dutch oven, you've got the no. 1 method of cooking.

"Oh but I can't cook! It's too much effort." Please do us all a favour and fuck off, because no one "knows" how to cook, it's trial and error - or you know, googling a recipe and following that.

Bulk cooking for the week is my top suggestion. YES, you will run out of ideas, change it up sometimes. And no, it doesn't need to be for a full 5 days either.
>> No. 11788 Anonymous
10th September 2015
Thursday 11:30 am
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>>11787
Fancy dropping us a couple of recipes? I'm increasingly thinkin of meal prepping for the week so that I can be sure to hit my macros and reduce the temptation to gorge on biscuits at work, but every time I go on mealprepsunday I get a bit overwhelmed and give up.
>> No. 11789 Anonymous
10th September 2015
Thursday 12:00 pm
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Salmon, cabbage, spinach salad.
>> No. 11790 Anonymous
10th September 2015
Thursday 12:33 pm
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>>11787
>Stocks
Whenever I have a roast or something I make my own stock with the carcass. Good stuff.
>> No. 11791 Anonymous
10th September 2015
Thursday 12:44 pm
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>>11788
Of course I can, mealprepsunday is good, but Americans are strange in their... ways and go overboard by making months worth of burritos or something equally daft.

Anyway, I've got some nice recipes on rotation:

- Chilli con carne with jasmine rice. Find a good solid recipe for this, as you'll be eating it often. A good ratio of 2:1 meat : beans is preferred. Throw in some sweetcorn in there for variety/texture. Whats nice with this one is that you can easily whack everything into a wrap (rice n'all) and sex it up with guacamole or whatever.

- Sag Aloo. Your humble spinach and potato curry. It's devilishly easy to make, provided you have the required spices. Throw in a cooked chicken breast, and you have a deluxe curry. Eat it with a naan, and you'll be laughing. Someone mentioned about curry being smelly. Well there are lunch rooms for that reason. No eating at your desk bollox.

- Nick Griffin's Beef Stew. Can't get better than this on a winter day. Cheap cuts of beef are key, followed by a good bottle of your favourite ale and vegetables, and this thing practically makes itself. You can opt to leave the spuds out and make a mash separately, which is perfect. OR you can be crazy and have it with some crusty bread.

- Pasta: Too easy. I cheat here and make my pasta fresh on the morning, 10 minutes while I have my breakfast coffee and you're done. The sauces that accompany them can be made in advance, anything from cream and mushroom, to tomato - it's easy as piss, and I usually reserve the pasta dishes for my lazy weeks.
Watch this video for Marco Pierre White's glorious tomato sauce:
https://www.youtube.com/watch?v=sEIjkr4QPFs
"...And in my opinion it's one of the most important sauces in the kitchen" - Too true Marco, as this thing can be used for literally an entire dinner menu. Soups, lasagna, pasta, chilli con carne, pizza... etc... Tomato sauce from scratch, it's essential. Freeze it so it lasts longer.

- Pasta bake. Fucking loved this as a child and I still do. All you need is a large baking dish, and patience, and you've got 6 slices of heaven waiting to be eaten.

- Thai Green/Red curry. Love this one, get the Muy Ploy curry paste from any Asian shop, and basically throw in some green vegetables and protein of choice. Can be eaten with rice or noodles. Top tip: Green veg like peas/brocolli tend to go brown, so you might want to add them slightly blanched, on the day, like 2 minutes in a shallow boiling saucepan, and dried thoroughly.

I'm getting hungry now, so I'll continue this after lunch if you lot wish. Take care.
>> No. 11792 Anonymous
10th September 2015
Thursday 12:47 pm
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Eating is for the bourgeoisie.
>> No. 11793 Anonymous
10th September 2015
Thursday 6:34 pm
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Glamorgan sausages go alright in a lunch box. All you need is breadcrumbs (bread + hand blender), cheese, spring onion and an egg.

I find they're better if you experiment, Emmenthal with mushrooms is a good variation, possibly with something like chilies or tomato relish.
>> No. 11794 Anonymous
10th September 2015
Thursday 9:21 pm
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>>11791
Thank you very much.

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