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Old 04-07-2007, 12:45 PM   #11
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I'm with the microwave faction. I use a lot of frozen vegetables (often better in quality and nurtition over out-of-season, shipped from another part of the world veggies for much of the year, although I'm grateful for them) and just nuking them is great. Eat a lot of salads as well. The number one tip, though, is starting off the relationship with one phrase: He or She who cooks, does not have to wash the dishes. My husband learned he preferred to wash than to cook, but he also learned some pretty darned good cooking as well. I don't believe the kitchen should be one person's total chore; nothing will make you hate cooking faster than being stuck with all of it.

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Old 04-07-2007, 01:31 PM   #12
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
You could use a stackable bamboo steamer, and just add layers. If you use lettuce leaves, cabbage leaves or alum foil under each layer of food, you don't have any pots at all to wash, including the single wok which holds the water.

So, for your meal, probably potatoes on the bottom, then frozen vegs, then salmon, then rice. All steamed to perfection!

One burner, one pan. Bamboo Steamer 10in wide

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Old 04-07-2007, 01:54 PM   #13
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Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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No help here, you'll have to wash like we all do --bummer huh !
Grandma's Boys - Isaiah (11) Cameron (3 )
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Old 04-07-2007, 02:24 PM   #14
Senior Cook
Join Date: Mar 2004
Location: Seattle
Posts: 246
I don't get the problem. Nearly all of my pans just wipe out as I put the product on a plate or in a bowl. I have found that right now is the easiest time to clean a pan, and my wife doesn't give me lecture #3 about dirty pans all over the kitchen, which is an added bonus.

May you eat well,
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