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@Pauper Nick I used to do my eggs like you when cooking Chinese food, but then observed the cooks at our local greasy spoon, open-kitchen Chinese diner just cracking the eggs on top of the fried rice when it was almost done frying, a few quick stirs, then removing the whole finished dish from pan once egg had set up. It works great! That's how I always do my eggs in fried rice now - none of this need for a separate egg bowl or breaking it up with a spoon. The raw egg sets and cooks within about 20-30 seconds in a hot pan full of fried rice, and the end result looks just the same.

Ever tried it like that?

I use half an avocado at a time. When I twist it open, I use the non-pit half, and stick the half with the pit still in it back in the fridge wrapped in a bit of plastic wrap, a baggie, or in a tupperware. The unused half is always still gloriously green when I go back for it the next day. Can't imagine leaving avocado uneaten for longer than a day though!

Ask the guys behind the counter!

yes yes yes. I just found these in an Indian grocery store near New Haven, CT a week ago, and they have changed my life! I love good, carefully cooked Indian food, and if I were eating dinner or sharing with other people I'd surely still go with home-cooking or take-out. But! for the busy woman who needs to pack 5 lunches during the week and finds herself too tired to cook anything at all, these are a blessing!!! Rice cooker rice with 3/4 of this makes lunch, with the last 1/4 for a quick snack when I get home. AWESOME. I'd say there's not much better you can do for 99 cents without actually cooking. Thank you, Swad.

Robyn, thank you for fixing this grievous error.

My mom and I found a branch of the Mexican chain 100% Natural (cien por ciento natural) by accident while wandering around the downtown area. We were highly impressed with this excellent vegetarian and healthy twist on the often meat- and grease-heavy options. More of a lunch spot, and has plenty of chile available that packs a good kick.

http://www.discoverymexico.com/guide/t-cancun-100-por-ciento-natural.asp

I describe myself varyingly as a freegan or a flexitarian, but I've certainly never done any dumpster diving.

Rather, it's because I was 100% vegetarian for many years, and I still am in my own home, but as a poor college student on a limited budget and with little free time, it hurt to turn down all the free food opportunities one can find on a college campus just because they happened to be serving meat foods. Free, nicely prepared foods including meat seemed better than yet another meal of pasta with beans and salsa dumped on top (for which I had to purchase the ingredients, no less). I see no problem with living off free banquet/reception/lecture food as much as possible.

But now I go with flexitarian because the “only if it’s free” caveat has slipped a little in the last year or so. It’s a slippery slope, kids. Careful with your freeganism.

What a fine lookin' woman. Please bake some molasses cake sometime for your neighbor around the corner. Thnx.

Being a poor student! I was happily veg for 4 years of high school, first 2 years of college while I lived in the dorms. Then I got an apartment. I have no problem cooking a totally vegetarian diet for myself in my home - I never buy meat ingredients at the store. And I still very rarely pay for meat when eating out, unless I'm really sick of just ordering the freaking veggie burger. But the number of free food events at my university and my poor student budget make passing up free meaty meals seem wasteful. I call myself a freegan now (vegetarian unless it's free). I've heard others use the term too.

Sympathies! my fellow student. All I did was take an hour at the beginning of last week to make a giant batch of cous cous and stir-fried veggies - dished some out for meals all week long. This week it's bagels and cc plus tomato and onion I have pre-cut in containers in the fridge. Apparently my quick comfort food is all about carbs.
Keep eating. Good luck to us both, and all the other students on here.

Reminds me of Nicaraguan hot dogs in the meat:condiment ration. Similarly shrimpy meatsticks in buns, Loaded Down with as much shredded cabbage as they can cram on there, plus onions, crema or mayo, ketchup, mustard, etc. But for about 40 cents, an excellent afternoon snack.

OMG don't get me started. Nicaragua is my adopted homeland, and the food seriously rocks my socks.
You will definitely have to have loads of gallo pinto for breakfast, which is mixed up rice and beans fried in oil. Yum.
Very traditional dishes are indio viejo and nacatamales, but they're both kind of a mishmash of low-grade ingredients. Peasant food.
I spend all my time in Leon, so I don't know how the tacos are in other cities. But if you can find people selling tacos on the street served in plastic bags with a handful of cabbage and some crema - highly recommended.
Eskimo ice cream is decent, and the only thing available as far as I've seen.
You must drink Flor de Cana (Gran Reserva) rum. Whenever possible. Also the national drink (only selected last year), the Macua.
The cheese in Nica is something of its own, and is delicious fried. As are plantains, fried either sweet (maduro) or like chips (tostones).
So, I could go on all day. If you want authentic Nica food that the Nicas eat, my greatest recommendation is to eat lunch at a comedor (like a cafeteria). There will be a glass case with a smörgåsbord of wonderful things in it, and you can get a meat entree and a bunch of sides for $3-4.
And the tortilla! have Nicaraguan tortillas! (much thicker and tastier than any I've had in the US)
And drinks! fresco de cacao (like glorious chocolate milk), flor de rosa de jamaica (hibiscus juice), pithaya (a cactusfruit drink), all the fruity lunch frescos.
And mango, on the street, but watch out they serve it with salt unless you ask otherwise. And mamones, a unique fruit-eating experience.

Aah! So - comedores and street stands (fruit during the day and fried stuff at night, many around the main plaza of Granada) for the most authentic Nica food. Eat everything you can get your hands on.

refrigerate, then cut? the chill of the fridge should reduce the fudgy factor long enough to cut them, and people can always reheat them later.