Lunch today was a small hunk of pork chop, brown rice, and a big helping of eggplant in garlic sauce, the remainder of Sunday night's Chinese delivery meal from Mei Shung, a nearby Taiwanese restaurant and one of the few places that delivers to our address. Apparently, Edgewater, our neighborhood on the North Side of Chicago, is Siberia. Not much to report -- tummy is full -- and the meal was YUMMY in a completely oily, salty way but yummy nonetheless. I packed my food in my trusty Tupperware Rock 'N Serve container (buyable here), which, despite its utterly dopey name, is a fantastic piece of microwavable plasticware. Here's why.
1) It's not too bulky. The size to get is "medium shallow" which is just big enough for a sandwich on today's rectangular bread slices or a correct portion size for a spoonable lunch.
2) It doesn't stain. The bowl portion (as opposed to the lid) is made of hard plastic, not the softer plastics of Glad and Ziploc disposable containers or Rubbermaid ones. Thus, when you're reheating last night's lasagna it doesn't soak up the greasy tomato sauce. It also doesn't smell funny afterward.
3) The lid vents steam. The problem with microwave cooking is the fission-esque buildup of heat and I am constantly ruining plasticware lids because I fail to retrieve my lunch the very second the beeper goes off. In the time it takes me to saunter over to the kitchen from my desk 10 feet away, the steam in my sealed lunch container has sucked in the lid and warped it beyond salvaging. Tupperware's patent-pending Rock 'N Serve lid has a hole that can be left open or closed shut -- a round-shaped plug "rocks" between positions. Rock 'N Serve? Get it?
The one downside is that it's not completely watertight so don't use it for soup.
I am a dork, I know.
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