Reddit reviews Reditainer Deli Food Storage Containers with Lid, 32-Ounce, 24-Pack

I cook everything I eat from scratch except on social occasions with friends or something. I save a lot of money that way. Stick to vegetables that are in-season. Eggs are always cheap. Shop around for good deals on cheeses. There's always something in the cheese aisle (the good cheese aisle, not the sliced and shredded junk) that's had the price lowered b/c the packaging isn't catching people's eye and it's selling slower.

Meat is expensive so just keep an eye out for good deals in larger quantities and freeze the extra. Do use freezer paper, plastic bags, and a layer of tin foil if it's steak or something fatty. It's worth the small expense.

Make more food than you need and refrigerate / freeze the leftovers. It helps avoid that urge to spend money on fast food or something not frugal when you're tired and hungry. I use these containers. http://www.amazon.com/Reditainer-Storage-Containers-32-Ounce-24-Pack/dp/B00M9Z4SV6/ref=sr_1_1?ie=UTF8&qid=1410275163&sr=8-1&keywords=plastic+soup+containers

Don't fall into media traps and only buy kale or something b/c it's all the rage right now. Collard greens are awesome, too. if the kale is overpriced and all that's left at the store of it are the dregs, then get a different green. Don't be afraid to buy vegetables you haven't used before if they're at the right price. You can look up a recipe and experiment later.

A few cheap things I always have on hand to make things tasty: tamari, apple cider vinegar, garlic cloves and sweet onions.

Edit: One more tip. Use dried beans. You can store them practically forever. They go on sale for like $1 per lb often. I made an amazing lentil soup recently. A ton of food for probably less than a nickel a serving in the end. Soup and pizza are frugal options b/c you can use up vegetables that are getting close to expiration.

Haha, totally okay to be that guy. Glad to hear that these are sufficiently sexy for you to ask.

So, most of my technique has been gleaned from /u/J_Kenji_Lopez-Alt. I use his food processor pizza dough, which always produces insane results. This one was only in the fridge for about 12-16 hours, obviously longer is better (up to about 5 days).

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

I use a pizza steel, but a cast iron pizza pan would work just as well. We have an oven that goes up to about 550, but 500 is usually sufficient.

After taking the dough out of the fridge, I let it proof at room temp for about 1-2 hours after forming the ball, then turn the oven on.

Put the steel/cast iron on the second rack from the top, let it preheat for about 45 minutes - 1 hour.

Make your pie. As you're putting the pizza in the oven, hit the broiler on high. This will allow for even cooking. I've had success without the broiler, but I really just can't create that same level of crust without using it.

For the recipe, he mentions using deli containers. I totally recommend buying a bulk pack, seriously use these things all the time.

http://www.amazon.com/Reditainer-Storage-Containers-32-Ounce-24-Pack/dp/B00M9Z4SV6/ref=sr_1_1?ie=UTF8&qid=1413163207&sr=8-1&keywords=deli+quart+containers

Also, Kenji's piece on the baking steel is a great read. Check it out!

http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html

Hopefully that helps. I've tried a few different recipes, but this one always turns out the best. Let me know if you have any questions!

I use plastic quart containers like these:


https://www.amazon.com/Reditainer-Storage-Containers-32-Ounce-24-Pack/dp/B00M9Z4SV6


They work great. Cheap.

PSA: Deli containers are an amazing way to organize your pantry and fridge

These dudes: 8 ounce 16 ounce and 32 ounce.

I saw that this is what's done in professional kitchens so i tried it out myself and oh my god, it's changed my life. I cook a wide variety of ethnic foods and have lots of dried chilis/whole spices/dried mushrooms etc. I also have a lot of dried beans and grains and specialty flours. Instead of having all this stuff in haphazard bags, now they're all stacked neatly and easily accessible, with clear labels (I used masking tape with permanent market to make labels).

Plus, it makes it easy to save extra tomato paste/buttermilk/pasta sauce/pesto/wine/stock to put in the freezer to take out when I need it. My freezer has never been so organized.

Good for you! its not easy but once you start you will feel so much better!

First make a meal plan for the week ie. How many days are you going to have that you can or will cook for the week. plan accordingly that way you can eat leftovers in between cooking days.

Also plan around your staples for the least expensive menu. That being said you can cook a large amount of something such as chili, spaghetti sauce, soups etc... and freeze them in serving sized containers to make an easy meal for lunch or dinner if you find you don't have enough time to cook. the crock pot can take care of a lot of that for you.

Meal prep containers are a great way to freeze and to portion control your food. like these I love these use them all the time

These are great for things like Spaghetti, or lasagna, enchiladas etc...
[16 ounce single compartment]
(https://www.amazon.com/Bolt-Goods-SMALL-Snack-Containers/dp/B01L5P17RS/ref=sr_1_2?ie=UTF8&qid=1519490404&sr=8-2&keywords=meal+prep+containers+single+compartment+small)

these are great for a lean protein such as half a chicken breast, with your vegetables and a small starch.

[28 ounce single compartment]
(https://www.amazon.com/Enther-Containers-Compartment-Stackable-Dishwasher/dp/B0742M47V5/ref=sr_1_fkmr0_1?ie=UTF8&qid=1519490427&sr=8-1-fkmr0&keywords=meal+prep+containers+single+compartment+small)

for soups and stews I love these have been using them for years.

[16 ounce containers]
(https://www.amazon.com/Reditainer-Storage-Containers-16-Ounce-36-Pack/dp/B00M9Z4SXY/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1519490803&sr=1-5&keywords=deli+food+storage+containers+with+lids+16+ounce)

These are great for putting enough soup stew spaghetti sauce in the freezer for the two of you or more for dinner

[32 ounce]
(https://www.amazon.com/Reditainer-Storage-Containers-32-Ounce-24-Pack/dp/B00M9Z4SV6/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1519490867&sr=1-1&keywords=deli+food+storage+containers+with+lids+32+ounce)

These pens are washable markers says for wine glasses. I use the for my plastic stuff just write what is in it on the lid let it dry and freeze or put it in the fridge.

[markers]
(https://www.amazon.com/s/ref=nb_sb_ss_i_2_18?url=search-alias%3Dgarden&field-keywords=wine+glass+markers+washable&sprefix=wine+glass+markers%2Cgarden%2C139&crid=13DGDTXU01L7F&rh=n%3A1055398%2Ck%3Awine+glass+markers+washable)

Now a few recipes for you These you can make in the crock pot while you're at work.

[Bigest loser crock pot turkey Chili]
(https://www.copymethat.com/r/87rrsMl/biggest-loser-crock-pot-turkey-chili/)

[homemade crock pot chicken tortilla soup]
(https://www.copymethat.com/r/cPq2HJk/homemade-crock-pot-chicken-tortilla-soup/}

Can't make this one while at work it only takes 4 to 5 hours.

[5 ingredient slow cooker balsamic chicken]
(https://www.copymethat.com/r/TU9lJdi/5-ingredient-slow-cooker-balsamic-chicke/)

Not slow cooker recipes
you can use beef or turkey or meatless crumbles in this it tastes the same. Great recipe

[Semi's Chili]
(https://www.copymethat.com/r/zsm7pJ5/semis-chili/)

[semi's spaghetti sauce]
(https://www.copymethat.com/r/Qp9VFJQ/semis-spaghetti-sauce/)

[Sauteed chicken with dijon white wine sauce]
(Not slow cooker recipes)

[Authentic Mexican Enchilada casserole]
(https://www.copymethat.com/r/CwzxXgp/enchilada-casserole/)

these would also be very easy to make and put straight into your meal prep containers and put into the freezer or in the fridge for then next day or twos lunches. Just skip the foil and heat right in your container.

[foil pack chicken enchiladas]
(https://www.copymethat.com/r/KjYpFms/foil-pack-chicken-enchiladas-kraft/)

For the second week in a row the wife pretty much planned the menu. She chose a couple of old low-cal favorites, and a some new stuff she found on Pinterest throughout the week.

Ham Wraps - An easy portable little snack/meal and one of the wife's favorites. It starts with 8oz of low-fat cream cream cheease. Add in a bundle of diced green onions, some chopped ham slices, and a tablespoon of worchester sauce. Mix by hand, and smear 1/7 of this mix onto a low-cal tortilla.

Caloriess: 178

Cauliflower Casserole - A returning dish from last week that the wife absolutely loves. It smells like a loaded baked potato, and the wife confirms that it tastes the same as well. This week I doubled the batch which gave us more meals, and a bigger portion for each. We made 8 of these.

Started by chopping up 2 heads of cauliflower and boiling them til tender in salted water (took about 15 minutes). Rinsed until chilled, and then broke them up by rubbing between my hands. Put this in a casserole dish, and add in 8oz of low-fat cream cheese, 1 cup of low-fat sour cream, 1/4 cup of parmasean cheese, 2 cups of shredded cheddar cheese, and 1 bundle of chopped green onions. Stir it up, and into a 350 degree overn for 15 minutes.

Calories: 152

Chicken Salad - 1 can of Swanson cooked chicken, 1 tablespoon of Light Miracle Whip, 1 stalk of celery finely chopped, about a tablespoon of chopped yellow onion, and a healthy dash of Tony Chachere's Creole Seasoning. Not sure what the wife's plans are for this one (normally eats with Baked Lays, but I think she's eyeing some crackers this week).

Calories: 150

Quinoa & Black Beans - A new dish the wife picked out this week. Mexican is her favorite type of food, and this dish provides the flavor and plenty of stomach filling potential with a low calorie count.

Started by dicing a yellow onion, and sweating it in a little olive oil until they just start to develope some color. Then added in 1 can of low-sodium black beans, 1 can of diced tomatoes, 1 can of diced green chiles, 1 3/4 cup of vegetable broth, and 3/4 of quinoa. Simmer for about 20 minutes, and then remove from the heat and let set for a while. Scooped 1/5 of this mix into a meal prep container, and we've got a healthy portion for not a lot of calories.

Calories: 235

Salad with Honey Mustard Dressing - Salads are key to making this process work. My wife likes to eat a lot of food, and pulling that off on a diet means you need a big meal that's extremely low-cal standing by for emergencies. The wife tends to get bored easily though, so each week we try to find something to change it up a bit.

The salad was extremely simple. 1/2 of a bag of salad mix into a Chinese soup container, 1/4 of a cup of pre-cooked chicken strips. The dressing this week was the "something different". It was 1/4 cup of Dijon Mustard, 2 tablespoons of Light Miracle Whip, and 2 tablespoons of honey. Whipped together, and then portioned out in a little container I picked up off of Amazon.

Calories: 101

Pork Chili - This week's big soup was my pork chili. It's tasty, low-cal, and full of protein, which is important for me as much as I've been working out.

It started by slow-cooking a 3lbs pork tenderloin overnight in the Crock-Pot with some garlic powder, onion powder, chili powder smoked paprika, and 2 chicken bullion cubes. I set it on high for a few hours, then once it came to a boil I dropped to low heat and let it cook overnight.

The next morning I roasted a bag of little tri-color peppers and 4 pablano peppers for about an hour at 450 degrees. Then wrapped in foil to let sweat, and then peeled them and rough chopped. These went into my 3 gallon soup pot with some chili powder, onion powder, garlic powder, smoke paprika, and red pepper flakes. Let this simmer for a bit, and then deglazed with about 1/2 of a Yuengling Lager. Then added 3 cans of tomato juice, 3 cans of chili beans, and let this whole mix come to a boil. Then I shredded the pork tenderloin by hand, added it to the chili, and removed from the heat. Let it set for an hour, and then enjoy.

Calories: 155 for an 8oz bowl.

Bonus Meal: I'm working out a ton, and don't care about calories. By biggest struggle at this point is actually getting enough food to keep myself going, so I've started making some breakfast sandwhiches for myself. It's an everything bagel topped with 2 scrambled eggs, a turkety sausage patty, and a little cheeze. Microwave these for 90 seconds, fipping half-way through, and they make a great little protein filled way to start the day.

Gear: When I picked up the new dressing containers this week it occurred to me that I've never done a write up about any of the gear that I use. This might prove useful, so here's the list.

Prep Containers: Just some basic 2 slot prep containers I picked up off of Amazon. I've bought about 30 of these so far, and been pretty happy with them. One of my orders came in with half of em broken, but a quick call to their customer service got it fixed. I figured the items weren't expensive enough to be worth their trouble getting shipped back, so I told them "refund half of my money and we'll call it even", and they agreed.

https://www.amazon.com/gp/product/B01I97JQ28/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Chinese Soup Containers: These actually started with me just reusing some actual soup containers from a chinese restruant, but they proved useful enough that I started buying my own. My "big soup of the week" tends to be eaten for dinner, so these don't get used for soup. Instead we've found that they make great salad bowls.

https://www.amazon.com/gp/product/B00M9Z4SV6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

My New Dressing Containers: Dressing a salad more than hour in advance will lead to be a big nasty wilted mess. I bought these so that we could pre-portion the dressing and drop it in the salad bowl each week. On weeks where we make the Pizza Lunchables they'll also make great pizza sauce containers. Thus the reason I bought 8 of them.

https://www.amazon.com/gp/product/B06XS2SHQJ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I put my cakes in my fruiting chamber 3 weeks ago today, and they just started pinning 3 days ago. For what its worth. My first grow took at least 2 weeks to pin. When I was using a terranium, usually called SGFC around here, I misted and fanned 3 times a day.

Now I keep my cakes in these and only mist once a day
http://www.amazon.com/Reditainer-Storage-Containers-32-Ounce-24-Pack/dp/B00M9Z4SV6/ref=sr_1_2?ie=UTF8&qid=1418653940&sr=8-2&keywords=tall+tupperware&pebp=1418653910138
It helps keep the moisture in the cakes, and if a cake does get contaminated it will not spread.

The narrow mouth of the mason jar is the problem. The solution is to switch to something else:

https://www.amazon.com/Reditainer-Storage-Containers-32-Ounce-24-Pack/dp/B00M9Z4SV6/ref=sr_1_3?ie=UTF8&qid=1543416741&sr=8-3&keywords=plastic+quart+container

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You just take it out of the freezer, run it under warm water for about 15 seconds and the whole block drops out. Put it into a saucepan and heat it on high and 5 minutes later you have hot stock.

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If there is any left over stock just put it back into the container and re-freeze it.

Can I just use any food storage containers I have? I have a bunch of these that I was planning to fill up: https://www.amazon.com/Reditainer-Storage-Containers-32-Ounce-24-Pack/dp/B00M9Z4SV6

I use generic quart-sized deli containers like these for most of my dry storage. They aren't pretty but they also aren't ugly, they are cheap, and they work very well in the refrigerator.

Probably not what you're looking for but you asked what my favorite was so there you go.

I use these plastic to go containers for a bunch of stuff (day to day mainly storage of fresh herbs and leftovers)... works pretty perfectly with the size of my immersion circulator https://smile.amazon.com/dp/B00M9Z4SV6

I've just started experimenting with using these 32-oz deli food containers for lacto pickles and peppers. Some I've drilled a hole in the top and airlocked, others I've just put the lid on loosely. Seem to work fine, aside from the slight smell residue others have mentioned.