Disclaimer
Last updated: October 2, 2026
Make-ahead food and storage
This Site is built around cooking components in advance, which makes storage part of every recipe rather than an afterthought. Cool cooked food quickly - spread bases and rice on a tray rather than leaving them in a covered pot - and refrigerate within two hours of cooking, or one hour in a hot kitchen. Keep your refrigerator at 40 degrees F or below. The storage windows we publish (bases 4 days, proteins 3 days, sauces 5 days) assume prompt cooling and sealed containers, and they are quality-and-safety guidance rather than a guarantee. Discard anything with an off smell or appearance, and when in doubt, throw it out.
Rice and cooked grains
Cooked rice needs particular care. Bacillus cereus spores survive cooking and multiply in rice left at room temperature, so cool cooked rice quickly - within one hour - refrigerate it promptly, use it within a few days, and reheat it only once, until steaming hot throughout.
Reheating
Reheat components until steaming hot throughout, to an internal temperature of 165 degrees F measured with a thermometer. Reheat only the portion you are eating, and do not reheat the same portion twice. Sauces containing yogurt are intended to be served cold and should not be reheated.
Cooking temperatures
Cook poultry to 165 degrees F and fish to 145 degrees F, measured with a thermometer rather than judged by colour. Where we suggest chicken thighs at 175 degrees F, that is for texture and sits above the safety minimum.
Nutrition information
Calorie figures on this Site are estimates only, calculated from standard ingredient databases and given per portion of each component. A finished combination is the sum of the parts you choose. Actual values vary by brand and portion. If you manage a medical condition, consult a registered dietitian or physician rather than relying on these estimates.
Allergens
Because meals here are assembled from separate components, an allergen may be present in one tile and not another - check every component you combine rather than the finished plate. Recipes may contain or contact dairy, wheat, soy, sesame, fish and tree nuts. Chili crisp, soy sauce and jarred peppers vary by brand, and the red pepper sauce contains nuts. Always check your own ingredient labels.
No sales, no affiliate links
This Site sells nothing and contains no affiliate links within its recipes. We name no brands and receive no payment, free product, or commission for anything we suggest.
Results may vary
Every component is tested before publishing, but equipment, ingredients and refrigerators differ between kitchens. Use listed times as a guide and rely on the cues and temperatures in each recipe.
Questions? Reach us through the contact page.