Take out containers? Like collapsible Chinese food containers? Please explain, with a pic or link. Seriously, I'm interested.

Back on topic - just the wife and me. I cook about 3 nights a week when not on the road. We get another 2 nights, average, eating leftovers. The remaining days, we eat out, bring takeout home, or scrounge for ourselves (sandwiches, etc.). Not hard to make 2 evening meals of a meatloaf, roast, etc. Some dishes don't do well a second day (fish, most pasta, etc.). Most of these dishes get eaten by me for breakfast or lunch (usually cold - my preference).

Growing up, my mom would cook at least 4 or 5 items for each meal. Leftovers were brought out every night in successively smaller Corningware containers until gone. Some nights there might be 10 or 12 different dishes on the dining table.

I read it as plastic takeaway containers - ie something like: http://www.lidatrading.com.au/files/...ontainers1.jpg

Leftovers are either saved for dinner the next day or two, or they make an excellent breakfast, hot or cold, or sometimes both if I'm impatient.

In fact, seeing as my wife rarely eats her leftovers(no idea why), I get to enjoy her meal and mine.

Amazing how close deubster's uses/habits are to ours (also just two of us). One difference is that the wife will eat her left-overs cold, but not me. She also will not eat anything older than three days. I have relatively good success with left-over pasta.

But, other than this, my grandmother used to do the same thing as deubster's mother, but she ran a boarding house that served meals 3X a day, so there could be as many as five meat courses, eight veggie courses, three different breads, and two kinds of dessert on the table at lunch and dinner. As things got devoured, they got replaced with something else.

In our house, it doesn't go to the dogs unless it is five days old.

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The newspring ones below. They have dozens of sizes, come in white and black. They are completly reusable, dishwasher safe, freezer to microwave. The only way they get damaged is if you drop them when they are frozen then the plastic shatters.

We use the rectangle ones because they stack tightly in the freezer, split a case with friends or whatever. but they come in round, oval, divided, tall, flat. They are about 29 cents each (with cover). You may be lucky enough to have a restaurant supply house locally selling them by the sleeve or even each so you don't need to buy a case.

http://www.webstaurantstore.com/news...0COMBO150.html

This pictures by the way on this website are usually pretty distorted, this one for example is way too wide, the container is not that skinny.

You can get round soup ones too.

shipping at this company is pretty high, but their prices are pretty low so it's usually still a great deal.

Most paper companies have the "goldfish box" type cartons if that is what you are looking for.

Unless the food is originally made cold (salad for example), I always heat it up. It tastes better IMO.

I'm also not a fan of cold leftovers. If it was served hot orignally, then I almost always reheat it later.

If it can be made into a sandwich the next day (chicken, meatloaf, roast beef) then it is ok cold. Otherwise, I will heat it up.

Just had some cold leftover Spanish rice with salsa. Oh, and the salsa had cilantro in it. I'm really trying to embrace cilantro.

Grilled salmon holds up well for me; sometimes I'll do an extra fillet with the intention of using in a salad in the next few days. Asian sesame dressing is great with it.

For us it is usually packed up for lunch the next day or sometimes breakfast.
Items like soup or chili, where it is made in big batches is portioned off and frozen for later.

I just had week old takeout Chinese last night. I'm still among the living.

Really - we've collectively gone nuts. I remember when the remains of the Thanksgiving turkey would appear in all sorts of guises for better than a week. (When we got down to soup we know we were near the end.)

YES! especially cold fried chicken...

Cold pizza = breakfast of the gods. If not all of them, then at least Bacchus.

As good as a hot meal might be, I usually enjoy it more as a cold leftover. Almost without exception.