My family is Brits.
Maybe unfortunately so. My parents were children during the war and therefore they grew up with the language that living in poverty was a good thing.
Until I went to hospo school, I had absolutely no clue about fine dining, except for what I had read. I hadn’t even tasted...
Out of curiosity suggested by this thread, I am now madly scrambling through (one of) my boxes of old cookbooks looking for the hugely entertaining book about all things microwave.
I am certain that its very basis is that you can make ANYTHING better in the microwave!
As for how I use one?
I...
I’m old enough to remember when the microwave was new, and all the rage!
Somewhere, turning to charcoal in my vintage cookbook collection is a recipe spruiking how to use the microwave to make a roast chicken (whole) that will be much better than using any conventional oven.
I was just a kid...
@medtran49 the nikujaga is interesting indeed.
It was created mainly for the Japanese navy and became a very popular home cooked staple.
To me, it looks similar to a katsu but without the sauce.
I hope it was enjoyed