yan can cook, and judy can't

here i will log food that i rendered inedible. i can’t even call it cooking because all i’m doing is using electric appliances.

exhibit A: frozen bagels. beauty’s gave away a bunch of day-olds.

first, i tried leaving it in the microwave for 10 minutes. i bricked my bagel. i knocked it against the plate and di said “you’re gonna break the plate!”

second, i looked online and wikihow said to wrap the bagel in a wet paper towel and microwave for 10 seconds before cutting and sticking in the toaster on the lowest setting. i’m reusing a little hand towel that i wash out each time. it came out great.

my third bagel went swimmingly until toast phase. it got jammed. it tried to spring itself, but turns out entrapment leads to the heating element just staying on forever.

completely inedible.

here’s a pop tart that fell apart. i take it as an omen. i will keep the shard to fight off white walkers. and california is going to fall off into the ocean.


i’m using a startup for home meal prep. i am shocked that i am able to turn this into food. behold!

it even looks like food! i can’t tell you how proud of myself i am.

i overcooked the pork. had to leave it in cuz the veggies looked super raw and the instructions thought the veggies would finish before the pork. i think our oven is less hot than it says.


why are they upside-down

i should re-upload them

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i want a wok, but i have no idea how to pick one.

You’re in luck because I’ve been obsessively watching this channel of Chinese cooking videos and they have a nice one about picking a wok right here.

Brothers Green Eats also has a video here that’s alright.

maiki gave me a nice wok once but I had to give it away when I left Berkeley. Right now I have a more Indian-style wok with a teflon coating we inherited from a former roommate. I think it’s literally this one. (In my native language a wok is called a “cheena chatti” which literally means “chinese pot”)

I don’t think the teflon transfers as much heat as a carbon steel wok? But it works alright and I make a good range of stuff in it, not just stirfrys. I also use it for curries and pasta sauces.


I love woks, because I love the least amount of dishes possible to clean. “You mean I just throw everything in this one pot?? Excellent!!”


I love strolling down, because while your pics stay upside down, they are distinctly less burnt! So you are definitely improving, and in such a short amount of time! :slight_smile:


new wok! i have begun seasoning it.


this is actually reheated leftovers, but i am posting a photo of it anyway because it looks so cute in the little bamboo steamer! bonus trivet peeks out from under the plate!

i’m learning that presentation makes a huge difference.

also this tastes better than if i had microwaved it! how is no-microwave going?

i learned that minute rice in the rice cooker comes out a little puffy/soggy. maybe too much water, or maybe too dehydrated/processed (to make it minute rice). i think i am doing it wrong if i take rice meant for microwave cooking and try to rice cooker it.

i want to get some white rice. what kind? and a small bag.


Not having a microwave makes it really difficult to eat crap. All the crap comes packaged for microwaves, and when one doesn’t have one it changes one’s relationship with entire stores. Trader Joe’s used to be awesome! Now it has strategic things it does best, but most of the stuff takes five times as long to prepare sans microwave.

There might be something there. As for rice, most any rice will do. We get big bags (5 or 10 pounds) from Koreana Plaza in Oakland, or Mitsuwa when we visit. We go for paper packaging.

We have a bulk item rice holder from Muji that isn’t sold any longer, and it holds about 6 cups of rice. We fill it from the larger bag we keep in the freezer (along with our flour; we freeze a lot).


I soaked three cups of rice since 10 this morning, and it just finished cooking. So fluffy! @susan is making chana masala for it. :slight_smile:


this is a good tip! does it keep the flour… fresh? what properties of flour and rice does cold help with? i had an old roommate who stored barley and flour in the fridge to avoid bugs.

what else do you freeze?

I freeze flours and rice to keep them fresh and to keep away bugs. Everything else seems to be small enough to fit in a glass jar or container.


Another bonus of not having microwable items is an abundance of freezer space for rice and flours. :wink:


yeah, mine is full of trader joe’s frozen stuff! i’m the problem! lol

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No worries Judy! We had a lot frozen food from Trader Joes until I decided to see if I could cook enough to eliminate packaged pre-made foods. I am not making gyoza or meatless meatball from scratch yet but I did figure out Channa Masala. Baby steps.

Also don’t let @maiki fool you, he eats frozen breakfast potatoes on the daily. Easy, cheap and yummy so we keep buying them.


ahahaha this is a good tip too. are they fried? i bet they could go in a wok :rofl:

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tiny wok burn a few days ago. it’s healing fine!

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They come pre-oiled so they are easy to cook with an egg.

Probably easy to cook in a wok too.

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@susan called me out first thing this morning! Wow! :face_with_monocle:

We also eat the veggie sausage pucks that are sold next to those potatoes. It is a complete TJ breakfast!

But so much waste. The potatoes come pre-oiled, but that means a foil package, so I don’t actually eat them every day. I try to ration them. They are very, very convenient.

I curled the hair on my hand at the fire the other day. :slight_smile:


I see you are a man of culture as well.