On Oct 14, 10:05?pm, "Cshenk" > wrote:
> >> Sadly, with almost no real cooking gear (arrived from Sasebo Japan just a
> >> week ago, loaner stuff for now). It's 3 chicken thighs with a can of
> >> cream
> >> of mushroom soup, a can of milk, and a can of undrained green beans (at
> >> least they are blue lake). A touch of garlic powder and a pinch of
> >> korean
> >> dried chile powder (got it in Korea). I plan to serve this with rice.
>
> > Well, you must have some essential cooking gear, like a stove and a
> > pot... that's all you really need to cook anything.
>
> Yes, but the food larder isnt well stocked yet either. My ricemaker wont
> arrive til late November and I am re-experincing why I got one in the first
> place (what a pain it is to stovetop it!). All I can do so far on the stove
> is 'separatist rice' (where each grain hates the other and does all it can
> to get away from it's neighbor). UGG.
>
> I have few spices and not much in other things. My normal cookery uses
> japanese fresh market vegetables and a rotissere as well as a crockpot (and
> a breadmaker). All the gear is in shipment and the veggies i cant get
> stateside (just moved back after 6.5 years in Sasebo Japan).
>
> I'm a mix of fancy cook, and simple

Simple alright... you can't be much of any kind of cook if you can't
get by with a stove and a pot. Wtf is a rice maker... I've been
cooking *perfect* rice on the stove top in an ordinary pot for
probably three times longer than you've been living. My idea of a
rice maker is 21 years old with perfect D cups.