Given the background description of some cooking related query, summarize the question into a title

Q: I want to cook red grain quinoa while making breakfast at home in the morning, and then pack it and have it later for lunch at work with a salad. How should I store it after cooking for about 5 hours? More details: I'm planning to cook it and immediately put it in a plastic container, then go to work (travel time: 15 minutes) and then keep it in a refrigerator at work. Then re-heat in a microwave for 20 seconds at lunchtime and consume hot.

A: How to store cooked Quinoa for few hours at work?
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Q: To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400° F. Once the cheese has started to bubble very slowly, I remove them, dab them with a towel to remove excess grease, and then place them on paper towels or brown paper, flipping them once, to cool and wick away additional grease. Not surprisingly, the crackers are always very greasy even with the dabbing/wicking. What could I add to the shredded cheese to make the crackers less greasy without dramatically increasing their carbohydrate count, and how much of that ingredient should I use (assuming two cups of cheddar per "recipe")? In lieu of adding anything to the cheddar, is there an ingredient with which I could dust the crackers to help cut down their greasiness without dramatically increasing their carbohydrate count?

A: How do I make my cheese "crackers" less greasy?
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Q: Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be?I have a TheromoWorks Thermopop which I heard good things about. Just writing this to know if it matters.

A:
Can I use meat thermometers to measure room and oven temperature?
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