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[mindstalk]

"It's impossible to conjure a good, healthy meal in just one hour"

Comments

[anna_wing]

Ha ha ha ha ha

That is just so sad. A nice cheese and tomato sandwich with some microwaved asparagus spears (the green kind) takes literally five minutes, and that includes slicing and seasoning the tomatoes and asparagus and defrosting or toasting the bread.

[mindstalk]

Yeah. Or my 10 minute Japanese breakfasts, which could expand to veggies and a starch (oats, say) in about as much time. (It does help to have a bunch of different heating tools. Burner, kettle, microwave, toaster oven if you actually grilled raw salmon like I don't.)

[bunn]

This is one of those statements that begs for 'apparently it is for you!'

You wonder how this person thinks restaurants and cafes can possibly operate. Imagine if every meal or dish required more than an hour to prepare!

[squirrelitude]

People sure do make some confident statements.

[mindstalk]

Heh, good point.

"Restaurants aren't healthy" perhaps.

[zdenka]

Haha, what??

Maybe the problem is that they're trying to conjure it by magic instead of getting into the kitchen and making it.

[mindstalk]

Haha yeah!

(Funny, someone else on filkhaven made the same joke.)

[anna_wing]

I like it cut up and poached lightly in a bit of vegetarian dashi stock, which can be made in ten minutes on the hob with one dried shiitake mushroom, a chopped-up spring onion, a dash of soya sauce (preferably made in Singapore or Thailand) and a kettle of boiling water. Cholera and parasitic dysentery are endemic around here, so I avoid raw anything.

[mindstalk]

Sounds nice!

Ah, I just meant raw from the store, still to be cooked (thus my mention grilled), unlike the canned salmon I've actually been using. Obviously there are various things you can do, but I think the "Japanese breakfast" Youtube videos I saw suggested quick bake/roast, probably in toaster ovens; I don't have one and full oven seems overkill (also takes 10 minutes just to heat up.) Normally I pan-fry salmon fillets but that's always been tricky especially if they're cut unevenly. At any rate, I think Japan has easier and cheaper access to fresh salmon than I do.