I'm a realist. These microwave cookbooks that I see by the gross at the thrift stores seem to have a few things in common: Buy our microwave and get the cookbook! Even you can cook a duck in your house with our small nuclear reactor!
All salute the BS flags!!!
|Creative Microwave Cooking, 1976|
|Swiss fondue. This is exactly how it looks in the book. In real life? It probably develops a skin every 10 seconds and those skewers and bread chunks are merely used to stir.|
|Why cook a 3 lb roast the conventional way for 2 1/2 hours when it can be zapped into leather in the microwave in 1 1/2 hours? It's an hour, not a week!!|
|Eh, I don't see a microwave giving macaroni-cauliflower casserole a nice broiled look. Again, I am a realist.|
|If I am going to eat a microwaved leg of lamb and the last bit of a head of lettuce, my only request is that the whiskers are removed. A stubbly leg in the mouth is highly unpalatable.|
|Finally something accurate!! This bland, colorless, soul snatching stew concoction is probably what would come out of a microwave. Maybe not in a cast iron pan. KA-BOOOM!!!!!|
|I have never eaten sweetbreads. I have no inclination to. Having said that, I feel a microwave may not be the best way to cook glands. The color scheme is not doing it any favors either.|
|Marinated Rabbit. Exactly what was used for a marinade?|
|If you can cook a duck in the microwave, you can do anything!|
|Roast turkey with TWO sauces. Each serves as a different stage of hydration for this peckish bird.|
|The notorious fish model. This time he's posing with a bed of scored lemons. Lemon sauce and fish in the microwave. Should be interesting to try to heat oatmeal after that's been festering for a few days.|
Until next time!!