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Industrial-Sized Cookery
Mar. 4th, 2012 05:50 pmI do not cook very often, but as I mentioned yesterday, the place I'm looking at moving to in a couple of months will have very minimal kitchens (possibly at little as just a microwave oven and mini-fridge and wet-bar-type sink), and since I had this weekend available, I got inspired to do something (for me) ambitious.
( A vat of roast and soup )
How was it? Well, I ate three big bowls of it, which is too much and I'm a bad kid, but I liked it. The rest went into storage containers, some of which I am going to freeze because there's so much of this that I need it to keep. It's going to keep me in dinners for most of two weeks.
I expect that my next PG&E bill will show that I've tripled my usual monthly natural gas usage by this experiment in cooking. (I never have to turn on the heat here in this apartment, so I rarely use more than about 1 therm per month.)
( A vat of roast and soup )
How was it? Well, I ate three big bowls of it, which is too much and I'm a bad kid, but I liked it. The rest went into storage containers, some of which I am going to freeze because there's so much of this that I need it to keep. It's going to keep me in dinners for most of two weeks.
I expect that my next PG&E bill will show that I've tripled my usual monthly natural gas usage by this experiment in cooking. (I never have to turn on the heat here in this apartment, so I rarely use more than about 1 therm per month.)
