[quote=“Dragonbones”][quote=“Charlie Jack”]Aw, man, you do that because you like to cook! 
That stuff takes time to make, and it would take time to learn all those recipes (although I can make a jambalaya that’s good enough for me, and maybe a few other things like that).
I once (well, twice actually) asked the ladies at work how much time they spent cooking (they usually bring their own food). I think they said they spent a little over an hour for each meal. But they’re still cooking for families, I think. Later I asked the head teacher whether she thought it would be worth it for me to cook for myself, and she indicated I might be better off just buying biandang and the like.[/quote]
Sure, for a single chap, you might be better off buying biandang, but if you cook extra and freeze it in biandang containers, you can cook once and eat four to eight times; changing what you cook, you can have variety in the biandang that you later pull out. You learn what does or doesn’t freeze and reheat well. Lasagna is a good example of something still pretty decent after freezing and reheating. And sure, the quality may suffer a bit after this, but it may still be better than many of the purchased biandang, and even if you only make your own a portion of the time, it adds much-needed variety (IMO). 
I’d rather have my thawed seafood paella biandang than most of the junk out there.
Anyway, I’m not pushing anyone who doesn’t want to try it – it’s just a suggestion as to one more option available. 
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That sounds tempting, no joke, but I’d have to make some changes. 
My refrigerator is small (comes up to about my front pants pockets), and I’ve hardly used it. Its freezer compartment is tiny. I’ve been thinking about getting one of those in-between sized fridges, the kind that come up to my chest. But if I do that, I’ve got to commit to cooking. :s
The other problem is, I can’t seem to shake a feeling of tentativeness here, which discourages me from plunking down for durable goods. So for the time being, I guess it’s biandang and sandwiches. 
Sorry about the off-topic stuff. I’d actually be interested in a list of places that have the best biandang, especially if the list included Panchiao.
