I think that's a pretty lame excuse. The Critic and I survived a full month in our place while waiting for the Ikea kitchen to arrive. Okay, we had a barbecue, but otherwise it was raw vegetables and microwave cooking! Needless to say, with NO counterspace as we had no counters. I'm sure you can come up with something creative to amuse us!
Meg in Paris |
June 7, 2004 10:26 AM
Did you walk uphill both ways in the snow, too?
I may try some microwave cookery, but it'll be more along the lines of amusing than inspiring.
June 7, 2004 10:43 AM
My mother-in-law gave me a cookbook on Microwave Cookery. When we moved, I'm afraid it somehow got lost... ; )
Meg in Paris |
June 7, 2004 11:01 AM
I understand where you're coming from. We've only got two weeks left in D.C. before we move, and most of our kitchen is already packed. We've still got a knife and saute pan, so I guess that should be enough for any real cook.
June 7, 2004 1:48 PM
Is that the culinary equivalent of "All I need is a tall ship and a star to steer her by"?
I probably should invest in an electric burner, if just to try Alton Brown's salmon smoking technique.
June 7, 2004 4:22 PM
All I need to cook is a metal tub of lard and 2 sticks to rub together. Fried PopTart anybody?
June 7, 2004 5:27 PM
But the heat, dear boy. Where do you get the heat to fry the Pop-Tart?
June 7, 2004 5:30 PM
Recipe for Fried PopTart:
1 Metal Container Lard (1 Quart size)
2 PopTart Toaster Pastries (Chocolate Chip preferred)
1) Rub sticks together until small glow ensues. Place sticks on carpet. Should carpet not be available, use books.
2) One inch flames from source should be plenty.
3) Put tub of lard on heat and bring to really hot
4) Insert PopTarts. Cook until done
June 8, 2004 9:33 AM
I don't think I'll be linking that in the recipes section, though I won't be surprised if some State Fair doesn't deep fry a Pop-Tart this summer.
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