Microwave Ovens

Just heat up the MW sausage in a pan, throw the biscuit on top for a few and munch, nothing to it bro

With regard to it all becoming too easy, JD @jd50ae, things seem to evolve into what they need to be. For example, as we get older and less able to stand in front of a stove for long periods, there are now frozen meals that come in a bag and they’re really quite good. 

Theyre mainly casseroles but other dishes as well. And they’re just enough for two people with (usually) no leftovers. Definitely suitable for the microwave although you can also do them on the stovetop. 

Some of the brands are Bertolli, PF Chang, Lemon Grass Kitchens, Birds Eye, etc. And there are numerous selections among them. A couple of my favorites are Sesame Chicken or Mongolian style Beef. Some are to be served over rice but it’s easy to cook up a cup of rice on the stovetop. 

These meals are done in 10 - 11 minutes in the microwave or on the stovetop. These things worked very well for me when I had to be Chief Cook and Bottle Washer and this kind of evolution is, as I said earlier, great for us oldfarts.... 

jd50ae said:

You know, I started this as a tongue in cheek topic which obviously did not take off as I had envisioned. Guess I should leave that sort of thing to @Amos_Umwhat and @webmost.

But it started me thinking.
I use to be a great cook, tinkered with the idea of being a chef. 
It has all become too easy and too simple and imagination is no longer needed.
There is no longer anything that suits its reason for invention in the first place.
What happened to the scrub board and yellin across the hollar(?).
Why do I cherish my Mother's old cast iron skillet over the expensive new stuff?

Julia sweetheart, it is time to reacquaint ourselves. 

JD in my opinion there is no such thing as use to be a great cook. If you had the ability then, you have the ability now. Microwaves in my opinion are great for heating leftovers and well that's about it. I have seen them used in many different ways in the restaurants I sell to and quite frankly it's puzzling to me. Granted they are fast but don't think they replace a hot oven or the person being served doesn't know it was just heated in a micriwave. Your mother's cast iron skillet is probably well seasond and once brought up to temperature will hold that heat evenly and dependably. That's why you cherish it. Good day. 

A toaster oven was my choice of cooking things when I was single.
Didn't have a microwave for a long time.
They were expensive back then.

Then again, I can't cook anything, except Salmon, Dungeness crab and Top Ramen.

jlmarta said:

 Let it simmer on that second burner for 20 minutes WITHOUT RAISING THE LID TO PEEK. When my timer goes off at 20 minutes I slide the pot to a cool spot and let it sit for 5 minutes WITHOUT RAISING THE LID. After 5 minutes just raise the lid, fluff the rice with a fork, and serve. 

Its really pretty simple and I didn’t have to buy a rice cooker. I’ve never had the rice stick to the pot. Maybe the dab of butter helps with that, I don’t know. 

That made me laugh, when I was a kid learning to cook I could never get rice right, because I couldn't stand not to see it!  Finally learned, and now we have see-through lids, so my temptation is finally satisfied, without raising the lid!  

Tune into the program, THE LAST Alaskans . That's how it's done. Chop through the river ice to get water. Cut wood for fuel. Hunt/Gather for food. I wonder where they get toilet paper? Maybe Bald Face Hornet nests?

Ahhhhh Haaaaaaa! Good one. My grandma use to say ,when she was a girl, in the out house they had corn cobs. Some were white and some red brown. You used the brown ones first and then a white one to see if your clean. S.T.G. that's what she said.