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<generator>Blogsmith http://www.blogsmith.com/</generator><item><title>Burger King Fries to Appear in Frozen Section</title><link>http://www.slashfood.com/2009/09/03/burger-king-fries-to-appear-in-frozen-section/</link><guid isPermaLink="true">http://www.slashfood.com/2009/09/03/burger-king-fries-to-appear-in-frozen-section/</guid><comments>http://www.slashfood.com/2009/09/03/burger-king-fries-to-appear-in-frozen-section/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/new-products/" rel="tag">New Products</a>, <a href="http://www.slashfood.com/category/fast-food/" rel="tag">Fast Food</a></p><br /><!--START HERE-->
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            <td><img hspace="4" border="0" vspace="4" alt="king krinkz" src="http://www.blogcdn.com/www.slashfood.com/media/2009/09/090309-bkfries.jpg" /></td>
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            <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>King Krinkz<br /></em></span></td>
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<!--END HERE--> One fast food chain won't even make you get in the car to enjoy fried fare.<br /><br /><a target="_blank" href="http://www.bk.com/en/us/international/index.html">Burger King</a> announced Tuesday that it is teaming up with <a target="_blank" href="http://www.conagrafoods.com/index2.jsp">ConAgra Foods</a> <a target="_blank" href="http://www.lambweston.com/index.jsp">Lamb Weston</a> to launch a line of microwaveable Burger King-branded crinkle-cut french fries nationwide this fall. It seems now, you can "have it your way" in the comfort of your own home.<br /><br />Burger King's microwaveable seasoned crinkle-cut fries, dubbed "King Krinkz" will be the first product in the line to hit stores, including Wal-Mart, in early September. King Kolossalz extra-large crinkle-cut fries and King Wedgez seasoned potato wedges will be released shortly after the King Krinkz hit stores.<p><a href="http://www.slashfood.com/2009/09/03/burger-king-fries-to-appear-in-frozen-section/" rel="bookmark">Continue reading <em>Burger King Fries to Appear in Frozen Section</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/09/03/burger-king-fries-to-appear-in-frozen-section/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19150467/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/09/03/burger-king-fries-to-appear-in-frozen-section/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>burger king</category><category>BurgerKing</category><category>conagra</category><category>french fries</category><category>FrenchFries</category><category>microwave</category><dc:creator>Sarah LeTrent</dc:creator><dc:date>2009-09-03T18:00:00+00:00</dc:date></item><item><title>Frozen Food Reviews</title><link>http://www.slashfood.com/2009/09/01/frozen-food-reviews/</link><guid isPermaLink="true">http://www.slashfood.com/2009/09/01/frozen-food-reviews/</guid><comments>http://www.slashfood.com/2009/09/01/frozen-food-reviews/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/taste-test/" rel="tag">Taste Test</a></p>Slashfood stalwarts road-tested a month's worth of lunches so you won't waste another cent on sub-par frozen fare.<script src='http://www.aolcdn.com/kex/kepopup/ke_kit_launcher.js' type='text/javascript' language='javascript' charset='utf-8'></script>
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<div name="title">Frozen Food Reviews</div>
<div name="caption">by Kat Kinsman<br />A recent AOL Food survey revealed that 85% of respondents are toting their lunch to work these days. We've certainly noticed an uptick in waiting time at our break room's microwaves -- as well as co-workers scrounging for snacks after their lunch failed to fill them up. Our editors road-tested a month's' worth of lunches so you won't waste another cent on sub-par frozen fare.</div>
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<h2><a href="?feeddeeplinkNum=0">Frozen Food Reviews</a></h2>
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    <p class="caption">by Kat Kinsman<br />A recent AOL Food survey revealed that 85% of respondents are toting their lunch to work these days. We've certainly noticed an uptick in waiting time at our break room's microwaves -- as well as co-workers scrounging for snacks after their lunch failed to fill them up. Our editors road-tested a month's' worth of lunches so you won't waste another cent on sub-par frozen fare.</p>
    <p class="credit">Rachel Been</p>
    <p class="caption"><strong>Monday</strong><br /><strong>Amy's Organic Ravioli Bowl</strong><br /><br /><strong>Buy it again:</strong> Without a doubt<br /><strong>Fills you up:</strong> Yes<br /><strong>Texture:</strong> Perfectly cooked pasta<br /><strong>Taste:</strong> If we got it in a restaurant, we'd be happy. The sauce was gorgeously seasoned, the generously, fluffily filled ravioli neither limp nor leaden and heck -- it's even organic.<br /><strong>Calories:</strong> 380<br /><strong>Total Fat:</strong> 12 g<br /><strong>Sodium:</strong> 680 mg</p>
    <p class="credit">Casey Kelbaugh</p>
    <p class="caption"><strong>Tuesday</strong><br /><strong>Banquet Selects Classic Fried Chicken</strong><br /><br /><strong>Buy it again:</strong> No way<br /><strong>Fills you up:</strong> No<br /><strong>Texture:</strong> Like deep-fried particle board<br /><strong>Taste:</strong> The batter's seasoning wasn't so bad, but gnawing through it nearly undid years of orthodontia -- and for very little reward. The few shreds of meat within were stringy, gamey and overcooked, and the pool of grease in which the whole mess swam hardly added to the meal's appeal. The potatoes and corn are best left unmentioned -- and uneaten.<br /><strong>Calories:</strong> 440<br /><strong>Total Fat:</strong> 26 g<br /><strong>Sodium:</strong> 1140 mg</p>
    <p class="credit">Casey Kelbaugh</p>
    <p class="caption"><strong>Wednesday</strong><br /><strong>Lean Pocket Applewood Bacon, Egg, &amp; Cheese Breakfast Pocket</strong><br /><br /><strong>Buy it again:</strong> No<br /><strong>Fills you up:</strong> Yes<br /><strong>Texture:</strong> Gummy<br /><strong>Taste:</strong> We bit into what we thought was a potato cube, then checked the ingredient list. No potatoes. It would seem that the chewy, white blob was in fact the much-touted applewood bacon. It just got worse from there, with a creepy, over-processed filling.<br /><strong>Calories:</strong> 290<br /><strong>Total Fat:</strong> 8 g<br /><strong>Sodium:</strong> 480 mg</p>
    <p class="credit">Casey Kelbaugh</p>
    <p class="caption"><strong>Thursday</strong><br /><strong>Southwest Style Grilled Chicken</strong><br /><br /><strong>Buy it again:</strong> Just the potatoes<br /><strong>Fills you up:</strong> Yes<br /><strong>Texture:</strong> Misleadingly good<br /><strong>Taste:</strong> If they'd just stuck with the taters, we'd be telling a different tale. Those spuds are fluffy, creamy and memorably savory. The chicken, however, was slathered in an inexplicably sweet and fruity goo that somehow lost direction on the way to the Southwest.<br /><strong>Calories:</strong> 430<br /><strong>Total Fat:</strong> 15 g<br /><strong>Sodium:</strong> 1510 mg</p>
    <p class="credit">Casey Kelbaugh</p>
    <p class="caption"><strong>Friday</strong><br /><strong>Lean Pockets Whole Grain Turkey, Broccoli &amp; Cheese Pocket</strong><br /><br /><strong>Buy it again:</strong> Only on sale<br /><strong>Fills you up:</strong> Yes<br /><strong>Texture:</strong> A bit doughy<br /><strong>Taste:</strong> It would hardly be our first choice, but in a serious pinch, we wouldn't turn up our noses at it. Let's get one thing clear, though -- while the whole-grain wrapper is a cute little stab at nutrition, you're still chomping down processed cheese and nuked broccoli. Health food, this is not.<br /><strong>Calories:</strong> 260<br /><strong>Total Fat:</strong> 7 g<br /><strong>Sodium:</strong> 390 mg</p>
    <p class="credit">Casey Kelbaugh</p>
    <p class="caption"><strong>Monday</strong><br /><strong>Claim Jumper Chicken &amp; Penne a la Vodka</strong><br /><br /><strong>Buy it again:</strong> Maybe<br /><strong>Fills you up:</strong> Yes<br /><strong>Texture:</strong> A bit soggy<br /><strong>Taste:</strong> We weren't immediately convinced and kept grabbing just one more forkful to figure out why. Wouldn't you know, we polished off the whole darned thing. It's not the most assertive sauce straight out of the box, but woke up with a dash of black pepper. Note -- while the prep notes call for a tablespoon of water on the broccoli, half that might have been a better idea to to avoid veggie sog.<br /><strong>Calories:</strong> 500<br /><strong>Total Fat:</strong> 20 g<br /><strong>Sodium:</strong> 1350 mg</p>
    <p class="credit">Casey Kelbaugh</p>
    <p class="caption"><strong>Tuesday</strong><br /><strong>Kashi Lemon Rosemary Chicken</strong><br /><br /><strong>Buy it again:</strong> Happily<br /><strong>Fills you up:</strong> Yes<br /><strong>Texture:</strong> Fresh<br /><strong>Taste:</strong> If someone tried to pass this off as take-out from the health food place down the street, we'd take their word for it. Flavors popped, veggies crunched, chicken stayed moist, and our tastebuds rejoiced.<br /><strong>Calories:</strong> 330<br /><strong>Total Fat:</strong> 9 g<br /><strong>Sodium:</strong> 640 mg</p>
    <p class="credit">Casey Kelbaugh</p>
    <p class="caption"><strong>Wednesday</strong><br /><strong>Stouffer's Pepperoni &amp; Provolone Stromboli</strong><br /><br /><strong>Buy it again:</strong> Sure<br /><strong>Fills you up:</strong> Yes<br /><strong>Texture:</strong> Better that we'd expected<br /><strong>Taste:</strong> Holy stromboli! This is slightly dumbed-down pizza shop fare, but it's still a really solid surprise. While we'll nitpick that the bread could be a little better, the fillings proved hearty, meaty and overall pleasing. Keep a couple of 'em stashed in the freezer for lazy weeknight meals.<br /><strong>Calories:</strong> 430<br /><strong>Total Fat:</strong> 17 g<br /><strong>Sodium:</strong> 1110 mg</p>
    <p class="credit">Casey Kelbaugh</p>
    <p class="caption"><strong>Thursday</strong><br /><strong>Lean Cuisine Cheddar Potatoes with Broccoli</strong><br /><br /><strong>Buy it again:</strong> No<br /><strong>Fills you up:</strong> We can't imagine trying to eat the whole thing<br /><strong>Texture:</strong> Mushy<br /><strong>Taste:</strong> It doesn't bode well for a dish when the tasters are having a hard time distinguishing potatoes from broccoli florets. The whole bowl was gummed together by a soggy, flavor-free mess that was advertised as cheddar sauce, but could just as easily have been wheat paste. Sure, this cuisine is lean, but it's 'cause no one can bear to eat more than a few bites.<br /><strong>Calories:</strong> 230<br /><strong>Total Fat:</strong> 5 g<br /><strong>Sodium:</strong> 640 mg</p>
    <p class="credit">Casey Kelbaugh</p>
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<!-- END KE KIT --><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/09/01/frozen-food-reviews/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19135835/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/09/01/frozen-food-reviews/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>boston market</category><category>BostonMarket</category><category>claim jumper</category><category>ClaimJumper</category><category>frozen food</category><category>frozen foods</category><category>FrozenFood</category><category>FrozenFoods</category><category>healthy choice</category><category>HealthyChoice</category><category>hot pockets</category><category>HotPockets</category><category>hungry man</category><category>HungryMan</category><category>kashi</category><category>lean cuisine</category><category>lean pockets</category><category>LeanCuisine</category><category>LeanPockets</category><category>smart ones</category><category>SmartOnes</category><category>south beach diet</category><category>SouthBeachDiet</category><category>stouffers</category><dc:creator>Slashfood Editor</dc:creator><dc:date>2009-09-01T16:38:00+00:00</dc:date></item><item><title>Flashback to the Seventies: Microwaved Lime Cheesecake Tarts</title><link>http://www.slashfood.com/2009/08/28/flashback-to-the-seventies-microwaved-lime-cheesecake-tarts/</link><guid isPermaLink="true">http://www.slashfood.com/2009/08/28/flashback-to-the-seventies-microwaved-lime-cheesecake-tarts/</guid><comments>http://www.slashfood.com/2009/08/28/flashback-to-the-seventies-microwaved-lime-cheesecake-tarts/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/dairy/" rel="tag">Dairy</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/america/" rel="tag">America</a>, <a href="http://www.slashfood.com/category/comfort-food/" rel="tag">Comfort Food</a>, <a href="http://www.slashfood.com/category/retro-cookery/" rel="tag">Retro cookery</a>, <a href="http://www.slashfood.com/category/summer/" rel="tag">Summer</a></p><!--START HERE-->
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            <td align="center"> <span style="font-size: 0.9em; color: rgb(132, 131, 49);"><em>Fresh Summer Limes. Photo: Flickr, Darwin Bell<br /></em></span></td>
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<!--END HERE--><em>In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.<br /><br /></em>Back in the early 1980s, when my Aunt Evie was putting together our family cookbook, my mother volunteered a recipe on my behalf. Titled "Brucie's Microwave Cheesecakes," it stood alongside my cousin Teddy's "Sesame Street Cookies" and my cousin Cathy's "Oven Fried Chicken," evidence that, at age 8, I was already a kitchen prodigy. However, it was all a lie: My recipe was stolen from the "Sunset Microwave Cookbook." <br /><br />Years later, I found out that my cousins' recipes were also reprinted from various sources. In the meantime, however, I felt like a plagiarist and was always careful to point out that it wasn't <em>my </em>recipe, but rather one that I made a lot. Even so, there was something about my culinary larceny -- intentional or not -- that rubbed me the wrong way.<br /><br />Recently, as I was working my way through various family dishes, I decided to give this one another shot. While the recipe that follows owes much of its inspiration to the fine folks at "Sunset," the ingredients, preparation method and taste are definitely my own, and I take full responsibility for all of the above!<br /><br /><em>Get the recipe for lime cheesecake tarts after the jump!</em><p><a href="http://www.slashfood.com/2009/08/28/flashback-to-the-seventies-microwaved-lime-cheesecake-tarts/" rel="bookmark">Continue reading <em>Flashback to the Seventies: Microwaved Lime Cheesecake Tarts</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/08/28/flashback-to-the-seventies-microwaved-lime-cheesecake-tarts/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19142457/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/08/28/flashback-to-the-seventies-microwaved-lime-cheesecake-tarts/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>lime cheesecake</category><category>LimeCheesecake</category><category>microwave cooking</category><category>MicrowaveCooking</category><category>microwaved lime tart</category><category>MicrowavedLimeTart</category><category>Sunset microwave cookbook</category><category>SunsetMicrowaveCookbook</category><dc:creator>Bruce Watson</dc:creator><dc:date>2009-08-28T16:00:00+00:00</dc:date></item><item><title>Microwave Cooking Gets Haute With Wylie Dufresne</title><link>http://www.slashfood.com/2009/06/03/microwave-cooking-gets-haute-with-wylie-dufresne/</link><guid isPermaLink="true">http://www.slashfood.com/2009/06/03/microwave-cooking-gets-haute-with-wylie-dufresne/</guid><comments>http://www.slashfood.com/2009/06/03/microwave-cooking-gets-haute-with-wylie-dufresne/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/food-news/" rel="tag">Food News</a></p><img vspace="4" hspace="4" border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2009/06/060309_wylie.jpg" alt="wylie dufresne and microwave" /><br /><br />A curious thing happened Tuesday in New York City. A <a href="http://www.michelinguide.com/us/stars_nyc_09.html" target="_blank">Michelin-starred</a> chef fiddled with a microwave.<br /><br />It might not be considered so odd as the chef in question was culinary experimenter <a href="http://www.wd-50.com/bios.html" target="_blank">Wylie Dufresne</a>, who took to the dining room of his restaurant, <a href="http://www.wd-50.com" target="_blank">WD-50</a>, to make an egg dish with a microwave.<br /><br />"I think microwaves are pretty neat," Dufresne said before his demonstration. The chef uses three standard microwaves in his kitchen and has been testing out this new model for the last three weeks.<br /><br />"We realized we could poach in the microwave," he said. But it takes time ... 29 minutes to be precise.<br /><br /><em>Hear how he uses metal in the microwave after the jump.</em><p><a href="http://www.slashfood.com/2009/06/03/microwave-cooking-gets-haute-with-wylie-dufresne/" rel="bookmark">Continue reading <em>Microwave Cooking Gets Haute With Wylie Dufresne</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/06/03/microwave-cooking-gets-haute-with-wylie-dufresne/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/19056432/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/06/03/microwave-cooking-gets-haute-with-wylie-dufresne/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>eggs</category><category>inverter</category><category>microwave</category><category>panasonic</category><category>wd-50</category><category>wylie dufresne</category><category>WylieDufresne</category><dc:creator>Sara Bonisteel</dc:creator><dc:date>2009-06-03T17:00:00+00:00</dc:date></item><item><title>Flashback to the '70s - Sweet and Sour Chicken</title><link>http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/</link><guid isPermaLink="true">http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/</guid><comments>http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dessert/" rel="tag">Dessert</a>, <a href="http://www.slashfood.com/category/poultry/" rel="tag">Poultry</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/america/" rel="tag">America</a>, <a href="http://www.slashfood.com/category/spices/" rel="tag">Spices</a>, <a href="http://www.slashfood.com/category/retro-cookery/" rel="tag">Retro cookery</a>, <a href="http://www.slashfood.com/category/meat/" rel="tag">Meat</a></p><img hspace="4" border="0" vspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2009/04/chix2.jpg" alt="chicken" /><br />In the 1970s the handy little ovens we now use to reheat leftovers and frozen dinners experienced a brief golden age, with folks employing them for cooking everything from turkeys to cheesecake. This recipe dates from the glorious reign of microwaves.<br /><br />Like many of Aunt Evie's recipes, her microwaved sweet-and-sour chicken is easy, convenient and surprisingly flavorful. However, it relies on hard-to-find, annoyingly coarse-textured pickling spice and employs an unnecessary amount of margarine. For the modern incarnation we selected only certain pickling spices and ground them up, resulting in a far more evenly flavored and pleasantly textured dish. <br /><br />This was an interesting experiment with the tiny oven: Microwaving, which essentially cooks meat from the inside out, didn't really yield chicken that has fully absorbed its sauce (or its savory flavor). Consequently, this recipe yields meat that is tender but bland. With that in mind, stove-top directions are at the end of the recipe. Regardless of which cooking method you use, this is a fun, easy and surprisingly tasty dish. Go, Aunt Evie!<p><a href="http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/" rel="bookmark">Continue reading <em>Flashback to the '70s - Sweet and Sour Chicken</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1524881/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2009/04/23/flashback-to-the-seventies-sweet-and-sour-chicken/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>beyond rice krispie treats</category><category>BeyondRiceKrispieTreats</category><category>microwaved chicken</category><category>MicrowavedChicken</category><category>pickling spices</category><category>PicklingSpices</category><category>sweet and sour</category><category>sweet and sour chicken</category><category>SweetAndSour</category><category>SweetAndSourChicken</category><dc:creator>Bruce Watson</dc:creator><dc:date>2009-04-23T11:00:00+00:00</dc:date></item><item><title>Nordic Popcorn Genius</title><link>http://www.slashfood.com/2008/12/10/nordic-popcorn-genius/</link><guid isPermaLink="true">http://www.slashfood.com/2008/12/10/nordic-popcorn-genius/</guid><comments>http://www.slashfood.com/2008/12/10/nordic-popcorn-genius/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/snacks/" rel="tag">Snacks</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/food-gadgets/" rel="tag">Food Gadgets</a>, <a href="http://www.slashfood.com/category/comfort-food/" rel="tag">Comfort Food</a></p><img vspace="4" hspace="4" border="0" align="right" alt="Nordic Ware Microwave Corn Popper" src="http://www.blogcdn.com/www.slashfood.com/media/2008/12/pop1.jpg" />Great news! Here's a kitchen gadget everyone can afford. Your popcorn just got way more awesome.<br /><br />The Nordic Ware Microwave Corn Popper comes highly recommended by my very practical friend Shannon, who reports that it's really fast, doesn't need oil, and is a snap to clean. Sounds good to me!<br /><br />This thing is $8.99 from <a href="http://www.thekitchenstore.com/011172601209.html">The Kitchen Store</a>, and microwave and dishwasher safe. You just put in the corn, put it in the microwave, and perfect, fluffy popcorn comes out. It's a stroke of Nordic genius.<br /><br />I only wish it were pretty, so I could pass it off as a holiday gift. Guess I'll just have to get one for myself!<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href=http://www.thekitchenstore.com/011172601209.html>Read</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/12/10/nordic-popcorn-genius/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1397729/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/12/10/nordic-popcorn-genius/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>cheap</category><category>corn</category><category>gadgets</category><category>microwave</category><category>popcorn</category><dc:creator>Annie Scott</dc:creator><dc:date>2008-12-10T18:04:00+00:00</dc:date></item><item><title>Tip of the Day: DIY potato Chips</title><link>http://www.slashfood.com/2008/09/29/tip-of-the-day-diy-potato-chips/</link><guid isPermaLink="true">http://www.slashfood.com/2008/09/29/tip-of-the-day-diy-potato-chips/</guid><comments>http://www.slashfood.com/2008/09/29/tip-of-the-day-diy-potato-chips/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/snacks/" rel="tag">Snacks</a>, <a href="http://www.slashfood.com/category/vegetables/" rel="tag">Vegetables</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/tip-of-the-day/" rel="tag">Tip of the Day</a></p>Ever have a potato chip craving at home but didn't have the chips on hand or didn't feel like dealing with the regret afterwards? If you have a microwave and a knife, we have a way to satisfy your craving and your waistline at the same time!<p><a href="http://www.slashfood.com/2008/09/29/tip-of-the-day-diy-potato-chips/" rel="bookmark">Continue reading <em>Tip of the Day: DIY potato Chips</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/09/29/tip-of-the-day-diy-potato-chips/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1327657/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/09/29/tip-of-the-day-diy-potato-chips/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>microwaved potato chips</category><category>MicrowavedPotatoChips</category><category>potato chips</category><category>PotatoChips</category><category>tip of the day</category><category>TipOfTheDay</category><dc:creator>Sarah Christine</dc:creator><dc:date>2008-09-29T11:40:00+00:00</dc:date></item><item><title>World's smallest cooking appliance is truly a micro-wave</title><link>http://www.slashfood.com/2008/06/13/worlds-smallest-cooking-appliance-truly-a-micro-wave/</link><guid isPermaLink="true">http://www.slashfood.com/2008/06/13/worlds-smallest-cooking-appliance-truly-a-micro-wave/</guid><comments>http://www.slashfood.com/2008/06/13/worlds-smallest-cooking-appliance-truly-a-micro-wave/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag">On the Blogs</a>, <a href="http://www.slashfood.com/category/new-products/" rel="tag">New Products</a></p><img width="425" vspace="4" hspace="4" height="486" border="0" align="middle" src="http://www.blogcdn.com/www.slashfood.com/media/2008/06/iwavecube-silver.jpg" alt="A new microwave that's very small: about one cubic foot." /><br />I know there's a race to make electronics smaller, but this is this a little ridiculous. <a href="http://inventorspot.com/articles/the_iwave_cube_tom_thumbs_microwave_or_at_least_it_could_be_14472">Inventorspot reported today on the world's smallest microwave</a>, which made its debut at this springs Chicago International Home and Hardware Show.<br /><br />The IWaveCube is so named because of its dimensions: about one cubic foot. That doesn't leave a lot of cooking space. I mean, what are you going to cook in it? The only place where I can see this being useful is in an office break room. I gather that people in an office setting generally only need to heat up small portions of food or cups of coffee, and the IWaveCube could handle that without taking up too much space. <br /><br />No word on when it'll be available, if it's not already. Do you see this being a useful new kitchen tool?<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/06/13/worlds-smallest-cooking-appliance-truly-a-micro-wave/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1224265/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/06/13/worlds-smallest-cooking-appliance-truly-a-micro-wave/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>InventorSpot</category><category>Iwavecube</category><category>microwave</category><dc:creator>Shayna Glick</dc:creator><dc:date>2008-06-13T11:01:00+00:00</dc:date></item><item><title>Tip of the Day: Quick, tasty, and crunchy baked potatoes</title><link>http://www.slashfood.com/2008/06/11/tip-of-the-day-quick-tasy-and-crunchy-baked-potatoes/</link><guid isPermaLink="true">http://www.slashfood.com/2008/06/11/tip-of-the-day-quick-tasy-and-crunchy-baked-potatoes/</guid><comments>http://www.slashfood.com/2008/06/11/tip-of-the-day-quick-tasy-and-crunchy-baked-potatoes/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/vegetables/" rel="tag">Vegetables</a>, <a href="http://www.slashfood.com/category/baking/" rel="tag">Baking</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/tip-of-the-day/" rel="tag">Tip of the Day</a></p>Getting that crisp and tasty skin on a perfectly cooked baked potato might take a while, but there's one shortcut that can get you good results really quickly.<p><a href="http://www.slashfood.com/2008/06/11/tip-of-the-day-quick-tasy-and-crunchy-baked-potatoes/" rel="bookmark">Continue reading <em>Tip of the Day: Quick, tasty, and crunchy baked potatoes</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/06/11/tip-of-the-day-quick-tasy-and-crunchy-baked-potatoes/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1221636/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/06/11/tip-of-the-day-quick-tasy-and-crunchy-baked-potatoes/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>baked potatoes</category><category>BakedPotatoes</category><category>Tip of the Day</category><category>TipOfTheDay</category><dc:creator>Monika Bartyzel</dc:creator><dc:date>2008-06-11T06:00:00+00:00</dc:date></item><item><title>The man who microwaves his salads</title><link>http://www.slashfood.com/2008/05/14/the-man-who-microwaves-his-salads/</link><guid isPermaLink="true">http://www.slashfood.com/2008/05/14/the-man-who-microwaves-his-salads/</guid><comments>http://www.slashfood.com/2008/05/14/the-man-who-microwaves-his-salads/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/health-and-medical/" rel="tag">Health &amp; Medical</a>, <a href="http://www.slashfood.com/category/soups-salads/" rel="tag">Soups/Salads</a></p><p><img width="425" vspace="4" hspace="4" height="322" border="0" align="top" src="http://www.blogcdn.com/www.slashfood.com/media/2008/05/saladpic1.jpg" alt="salad" /></p>
<p>I feel like I'm revealing some deep, dark secret, but here goes: I microwave my salads.</p>
<p>Now, this isn't because I like my lettuce and carrots and salad dressing really hot, it's because of bacteria. I started doing this a couple of years ago, when we had all those recalls and scares involving pre-made bagged salads and spinach. I make my salad on a plate then zap it for about 20 seconds. Just enough to kill something but not make the salad get hot and shrivel.</p>
<p>Now, I have to stress that I have no idea if 20 seconds in the microwave will even <em>do</em> anything to destroy bacteria, but it makes me feel good anyway.</p>
<p>I now return you to your normal Slashfood posts.</p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/05/14/the-man-who-microwaves-his-salads/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1194757/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/05/14/the-man-who-microwaves-his-salads/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>greens</category><category>iceberg lettuce</category><category>lettuce</category><category>microwaving salads</category><category>romaine lettuce</category><category>salad dressing</category><dc:creator>Bob Sassone</dc:creator><dc:date>2008-05-14T09:06:00+00:00</dc:date></item><item><title>My new addiction: Trader Joe's Black bean and cheese burritos</title><link>http://www.slashfood.com/2008/05/10/my-new-addiction-trader-joes-black-bean-and-cheese-burritos/</link><guid isPermaLink="true">http://www.slashfood.com/2008/05/10/my-new-addiction-trader-joes-black-bean-and-cheese-burritos/</guid><comments>http://www.slashfood.com/2008/05/10/my-new-addiction-trader-joes-black-bean-and-cheese-burritos/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/new-products/" rel="tag">New Products</a>, <a href="http://www.slashfood.com/category/comfort-food/" rel="tag">Comfort Food</a></p><img width="300" vspace="0" hspace="0" height="225" border="1" align="right" src="http://www.blogcdn.com/www.slashfood.com/media/2008/05/blackbeanburitto.jpg"  alt="" />First, let me apologize to every foodie who reads this blog. I deeply regret making this admission: I do sometimes consume microwavable food.<br /><br />The new obsession is making me do it. <br /><br />Black bean and jack cheese burritos from Trader Joe's.<br /><br />I buy three. Over the course of a week, I eat three. I hide them from my kids. They're perfect for lunch. I work from home, blogging, blogging, blogging, and often waiting until my blood sugar is so low I can barely make it down the stairs into the kitchen. With great effort, I reach into the fridge, pull out a burrito, rip open the wrapper and slap it in the microwave. Two minutes later, I'm shoveling cheesy, beany-goodness into my pate.<br /><br />I normally turn my nose up at such processed food, but (and I speak here as a native Los Angeleno and lifelong burrito lover), these taste pretty darn good. The cheese melts, the beans taste fresh, the tortilla is firm yet moist....it's the next best thing to running out and buying a fresh burrito. And God knows I'm not taking the time to do that.<br /><br />Give it a try. Keep a couple of these babies in your fridge for when you need a quick bite. You'll be grateful. And let me know what you think.<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/05/10/my-new-addiction-trader-joes-black-bean-and-cheese-burritos/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1190444/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/05/10/my-new-addiction-trader-joes-black-bean-and-cheese-burritos/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>black bean and jack cheese burrito</category><category>BlackBeanAndJackCheeseBurrito</category><category>microwavable burritos</category><category>MicrowavableBurritos</category><category>My new obsession</category><category>MyNewObsession</category><category>Trader Joes</category><category>TraderJoes</category><dc:creator>Julie Tilsner</dc:creator><dc:date>2008-05-10T11:05:00+00:00</dc:date></item><item><title>Sometimes 'quick' dinners just means lazy dinners</title><link>http://www.slashfood.com/2008/05/01/sometimes-quick-dinners-just-means-lazy-dinners/</link><guid isPermaLink="true">http://www.slashfood.com/2008/05/01/sometimes-quick-dinners-just-means-lazy-dinners/</guid><comments>http://www.slashfood.com/2008/05/01/sometimes-quick-dinners-just-means-lazy-dinners/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/dinner/" rel="tag">Dinner</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/fast-food/" rel="tag">Fast Food</a></p>It wasn't until I started cooking meals from scratch on a regular basis that I discovered just how much of a fallacy this whole pre-made foods business is. I'm not talking about one of those tasty, pre-roasted chickens or fresh meals you can buy at the supermarket, but rather canned and frozen foods. They are great in a pinch, but they are not a big time saver, and they're certainly not a decent substitute for fresh foods.<br /><br />So, reading Astin Cubed's post on "<a href="http://astincubed.blogspot.com/2008/05/simple-food.html">Simple Food</a>" today was like reading a rant of my own, without the obsession with snap peas. How can so many of us have forgotten the simplicity of fresh? Or heck, even balancing the two? If you have zero time to make dinner, throw the fish sticks in the oven, boil/microwave/shred and fry some potatoes, or maybe throw some Caesar dressing on some romaine. If you have enough time to go out, wait to be served, eat, wait to pay, and come home, you certainly have enough time to cook up some pasta, fry up some chicken, make a salad, steak, or even stir-fry. Or, even take a day with some free time, make up a lasagna, and eat it during the week, month, or year.<br /><br />My favorite frozen food: Using those Thanksgiving leftovers to make REAL roasted, carved turkey meals that I can eat all year.<br /><br />My favorite "fast" food: Leftover fried potatoes with a fried egg on a toasted baguette. <br /><br />What's yours?<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/05/01/sometimes-quick-dinners-just-means-lazy-dinners/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1183664/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/05/01/sometimes-quick-dinners-just-means-lazy-dinners/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>featured</category><category>frozen foods</category><category>FrozenFoods</category><category>leftovers</category><category>quick dinners</category><category>quick meals</category><category>QuickDinners</category><category>QuickMeals</category><category>simple food</category><category>SimpleFood</category><dc:creator>Monika Bartyzel</dc:creator><dc:date>2008-05-01T17:00:00+00:00</dc:date></item><item><title>National Frozen Food Month: Frozen Burritos</title><link>http://www.slashfood.com/2008/03/31/national-frozen-food-month-frozen-burritos/</link><guid isPermaLink="true">http://www.slashfood.com/2008/03/31/national-frozen-food-month-frozen-burritos/</guid><comments>http://www.slashfood.com/2008/03/31/national-frozen-food-month-frozen-burritos/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/lunch/" rel="tag">Lunch</a>, <a href="http://www.slashfood.com/category/dinner/" rel="tag">Dinner</a>, <a href="http://www.slashfood.com/category/snacks/" rel="tag">Snacks</a>, <a href="http://www.slashfood.com/category/grains/" rel="tag">Grains</a>, <a href="http://www.slashfood.com/category/dairy/" rel="tag">Dairy</a>, <a href="http://www.slashfood.com/category/nuts-seeds/" rel="tag">Nuts/seeds</a>, <a href="http://www.slashfood.com/category/cheese/" rel="tag">Cheese</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/america/" rel="tag">America</a></p><img vspace="4" hspace="4" border="0" align="middle" alt="tina's bean and cheese burrito" src="http://www.blogcdn.com/www.slashfood.com/media/2008/03/burrito-cooked.jpg" /><br />Frozen burritos arrive in the freezer two ways -- either they come in "bulk" in a giant box that takes up two-thirds of your freezer space, or they come individually wrapped. At my grocery store, Tina's Burritos were on that ever-so-deceptive "club card special" for three-for-99-cents. That makes each burrito a very recession-friendly thirty-three cents, but don't think I fell for the advertising double-speak! I only bought one!<br /><br />The wrapper made a very proud proclamation of "100% CHEDDAR CHEESE." There were no such matching declarations of "100% BEANS" and "100% TORTILLAS." I was worried. I was also slightly worried when the instructions indicated that a person could "cook" the burrito in the microwave oven OR the regular oven. Who would cook a single frozen burrito in the regular oven?! No one, which is why the instructions give you regular oven cooking times for those occasions in which you might be entertaining a dozen dinner guests and will unwrap each individually packaged burrito to heat in the regular oven.<br /><br />The burrito was not bad for a bean and cheese burrito, but then again, I also doused the entire thing in about &amp;frac34; cup of jarred salsa. It didn't feel right to use anything but jarred salsa, by the way. Kind of like putting lipstick on a pork carnitas burrito don't you think?<br /><br />The insides are in the gallery:<br />%Gallery-19495%
<div align="center"><a href="http://www.slashfood.com/2008/03/31/national-frozen-food-month-frozen-waffles/"><img vspace="4" hspace="4" border="0" alt="back" src="http://www.blogcdn.com/www.slashfood.com/media/2008/03/back.jpg" /></a> <a href="http://www.slashfood.com/2008/03/31/national-frozen-food-month-lean-pockets/"><img vspace="4" hspace="4" border="0" alt="next" src="http://www.blogcdn.com/www.slashfood.com/media/2008/03/next.jpg" /></a></div><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/03/31/national-frozen-food-month-frozen-burritos/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1153695/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/03/31/national-frozen-food-month-frozen-burritos/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><dc:creator>Sarah J. Gim</dc:creator><dc:date>2008-03-31T10:05:00+00:00</dc:date></item><item><title>Singing George Foreman's praises</title><link>http://www.slashfood.com/2008/03/07/singing-george-foremans-praises/</link><guid isPermaLink="true">http://www.slashfood.com/2008/03/07/singing-george-foremans-praises/</guid><comments>http://www.slashfood.com/2008/03/07/singing-george-foremans-praises/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/vegetarian-vegan/" rel="tag">Vegetarian/Vegan</a></p><a href="http://images.google.com/imgres?imgurl=http://money.cnn.com/2005/08/18/news/newsmakers/foreman/george_foreman.03.jpg&amp;imgrefurl=http://investorshub.advfn.com/boards/board.asp%3Fboard_id%3D4281&amp;h=165&amp;w=220&amp;sz=10&amp;hl=en&amp;start=11&amp;um=1&amp;tbnid=TsAZEQc0b6Y-QM:&amp;tbnh=80&amp;tbnw=107&amp;prev=/images%3Fq%3DGeorge%2BForeman%2Bgrill%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DN"><img vspace="4" hspace="4" border="0" align="right" alt="" src="http://www.blogcdn.com/www.slashfood.com/media/2008/03/skitched-20080307-134025.jpg" /></a>As Joni Mitchell so eloquently put it, "You don't know what you've got 'til it's gone."<br /><br />I think she was talking about my stove. <br /><br />You see, earlier this week, the gas line to my stove developed a leak. The good news? The gas company responded promptly to my frantic phone call, and switched off the gas. The bad news? Until my landlord returns from the country to inspect the site (long story), I'm stuck without a working stove. <br /><br />My point in telling you all of this? I've become a slave to my Foreman grill. Salads and hummus-on-cold-tortillas only get you so far before you're craving decent, warm food. <br /><br />In case any of you are ever stuck in a similar predicament, I've decided to list some of the conclusions I have come to during The Week Without A Stove:<br /><br />
<ul>
    <li>You can successfully cook the following vegetarian-friendly foods on a Foreman grill: tofu, polenta, onions/zucchini/eggplant, veggie patties and virtually any type of imitation meat product, toasted sandwiches</li>
    <li>It is impossible to cook decent pasta in a microwave <br /></li>
    <li>The following food/imitation food products have started to appeal to me solely for their ability to heat quickly without the use of a stove/oven: Easy Mac; toaster pastries; those soups in cardboard containers; individual, microwavable oatmeal packets; 90-second rice<br /></li>
</ul><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2008/03/07/singing-george-foremans-praises/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1134465/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/03/07/singing-george-foremans-praises/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>Foreman grill</category><category>ForemanGrill</category><category>microwave</category><category>stove</category><dc:creator>Ellen Slattery</dc:creator><dc:date>2008-03-07T15:00:00+00:00</dc:date></item><item><title>Trashy eats</title><link>http://www.slashfood.com/2008/02/27/trashy-eats/</link><guid isPermaLink="true">http://www.slashfood.com/2008/02/27/trashy-eats/</guid><comments>http://www.slashfood.com/2008/02/27/trashy-eats/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag">On the Blogs</a>, <a href="http://www.slashfood.com/category/comfort-food/" rel="tag">Comfort Food</a></p><img vspace="4" hspace="4" border="0" align="right" src="http://www.blogcdn.com/www.slashfood.com/media/2008/02/fishsticksresized.jpg" alt="Fish sticks. " />Do you consider "fish sticks and liquor" a legitimate dinner? Appreciate the radioactive glow of freeze-dried gravy? Then check out <a href="http://www.trashyeats.com">Trashy Eats</a>. It's the blog Divine from John Waters' <a href="http://www.imdb.com/title/tt0069089/"><em>Pink Flamingos</em></a> would have written, had "the filthiest person alive" lived in the Internet era. <br /><br />The new blog features recipes for things like Bachelor Food (Betty Crocker's Potato Buds mixed frozen veggies and a flavoring packet from ramen noodles) and Frito Pie (canned chili, Fritos, cheese, onion), and reviews of stuff like Banquet Homestyle Bakes. Stuff that costs about $1 a serving and can be nuked in less time than it takes to pop open a can of Mountain Dew. Stuff that makes Slow Foods members cry. <br /><br />Got your own trashy favorites? The webmaster is looking for contributions.<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href=http://www.trashyeats.com/>Read</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/02/27/trashy-eats/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1125414/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2008/02/27/trashy-eats/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>Blogs</category><category>Fish Sticks</category><category>Microwaving</category><category>Trashy</category><dc:creator>Emily Matchar</dc:creator><dc:date>2008-02-27T11:00:00+00:00</dc:date></item><item><title>Happy Microwave Oven Day!</title><link>http://www.slashfood.com/2007/12/06/happy-microwave-oven-day/</link><guid isPermaLink="true">http://www.slashfood.com/2007/12/06/happy-microwave-oven-day/</guid><comments>http://www.slashfood.com/2007/12/06/happy-microwave-oven-day/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/recipes/" rel="tag">Recipes</a>, <a href="http://www.slashfood.com/category/books/" rel="tag">Books</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/holidays/" rel="tag">Holidays</a></p><p><img  height="320" alt="Richard Deacon's Microwave Cookery" hspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2007/12/richarddeaconcookbook.jpg" width="200" align="right" vspace="4" border="0" />Now, I'm not sure if this means this is the day to buy a microwave oven or cook something in a microwave oven. I'll assume the former (though maybe this is a good day to finally replace the one you've been using for 15 years).</p>
<p>There are actually several books about microwaving oven cooking: <em><a href="http://www.amazon.com/Microwave-Gourmet-Barbara-Kafka/dp/0688157920/ref=pd_bbs_sr_1?ie=UTF8&amp;s=books&amp;qid=1196905548&amp;sr=1-1">Microwave Gourmet</a></em> by Barbara Kafka, <em><a href="http://www.amazon.com/Man-Can-Microwave-Tasty-Can/dp/B000RGSYW8/ref=pd_bbs_sr_2?ie=UTF8&amp;s=books&amp;qid=1196905548&amp;sr=1-2">A Man, A Can, A Microwave</a></em>, by David Joachim and <em>Men's Health</em>, and perhaps the first (or at least one of the first) books on microwave cooking, <em><a href="http://www.amazon.com/Richard-Deacons-Microwave-Oven-Cookbook/dp/0912656204/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1196905806&amp;sr=1-1">Richard Deacon's Microwave Oven Cookwave</a></em>. Yup, the same Richard Deacon who played Mel Cooley on <em>The Dick Van Dyke Show</em>. He also has one titled <em><a href="http://www.amazon.com/Microwave-Cookery-Richard-Deacon/dp/0553240218/ref=sr_1_7?ie=UTF8&amp;s=books&amp;qid=1196905874&amp;sr=1-7">Richard Deacon's Microwave Cookery</a></em>. Not sure if it's the same book or not. </p>
<p> </p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2007/12/06/happy-microwave-oven-day/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/1056014/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2007/12/06/happy-microwave-oven-day/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>a man a plan a microwave</category><category>microwave oven cooking</category><category>microwave oven day</category><category>microwave recipes</category><category>richard deacon</category><dc:creator>Bob Sassone</dc:creator><dc:date>2007-12-06T08:15:00+00:00</dc:date></item><item><title>Maybe microwaving isn't so bad</title><link>http://www.slashfood.com/2007/07/09/maybe-microwaving-isnt-so-bad/</link><guid isPermaLink="true">http://www.slashfood.com/2007/07/09/maybe-microwaving-isnt-so-bad/</guid><comments>http://www.slashfood.com/2007/07/09/maybe-microwaving-isnt-so-bad/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a></p><img width="425" vspace="4" hspace="4" height="319" border="0" align="middle" src="http://www.blogcdn.com/www.slashfood.com/media/2007/07/microwaving.jpg" alt="microwaving food saves money" /><br />You know how we, in all our food snobby ways, always snicker a little when we hear about those poor, ignorant people who think using the microwave oven is "cooking?"<br /><br />Well, using the microwave might not actually be so bad.<br /><br />According to "green" experts and The Green Book authors Thomas Kostigen and Elizabeth Rogers, <a href="http://coaches.aol.com/kids-and-family/kostigen-rogers/go-green-save-money">microwaves are more than 4x more energy efficient than traditional ovens</a>! If everyone in North America cooked exclusively with a microwave for a year, we could use the saved energy to light up the entire continent of Africa for a year (not that Africa needs lighting, but you know what I mean). Keeping your microwave clean helps maximize its energy.<h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href=http://coaches.aol.com/kids-and-family/kostigen-rogers/go-green-save-money>Read</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2007/07/09/maybe-microwaving-isnt-so-bad/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/936183/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2007/07/09/maybe-microwaving-isnt-so-bad/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><dc:creator>Sarah J. Gim</dc:creator><dc:date>2007-07-09T12:01:00+00:00</dc:date></item><item><title>Seattle wants to ban microwave popcorn</title><link>http://www.slashfood.com/2007/06/15/seattle-wants-to-ban-microwave-popcorn/</link><guid isPermaLink="true">http://www.slashfood.com/2007/06/15/seattle-wants-to-ban-microwave-popcorn/</guid><comments>http://www.slashfood.com/2007/06/15/seattle-wants-to-ban-microwave-popcorn/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/snacks/" rel="tag">Snacks</a>, <a href="http://www.slashfood.com/category/pop-food/" rel="tag">Pop Food</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/on-the-blogs/" rel="tag">On the Blogs</a></p><p><img height="128" alt="" hspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2007/06/microwavepopcorn.jpg" width="150" align="right" vspace="4" border="0" />The hell?</p>
<p>Seattle is thinking about <a href="http://www.king5.com/topstories/stories/NW_061307WABmicrowavepopcornbanTP.43bf29d9.html">banning microwave popcorn</a>. The Justice Center has had to be evacuated eight times in the past three years because of burnt popcorn in the microwave making the smoke alarms go off. That means over 400 employees have to be evacuated each time. It is also happening in the city's Municipal Tower. </p>
<p>This isn't a joke: <a href="http://www.king5.com/specialreport/stories/NW_061307WABpopcornmemowarningTP.44683322.html">read the memo</a>. If the problem continues, they're going to ban it in downtown buildings.</p><p><a href="http://www.slashfood.com/2007/06/15/seattle-wants-to-ban-microwave-popcorn/" rel="bookmark">Continue reading <em>Seattle wants to ban microwave popcorn</em></a></p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2007/06/15/seattle-wants-to-ban-microwave-popcorn/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/919148/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2007/06/15/seattle-wants-to-ban-microwave-popcorn/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>bags of popcorn</category><category>banning microwave popcorn</category><category>BanningMicrowavePopcorn</category><category>burnt popcorn</category><category>jollytime popcorn</category><category>JollytimePopcorn</category><category>justice center</category><category>microwave popcorn</category><category>municipal tower</category><category>orville redenbacher</category><category>seattle</category><dc:creator>Bob Sassone</dc:creator><dc:date>2007-06-15T13:09:00+00:00</dc:date></item><item><title>Fat free, microwave potato chips</title><link>http://www.slashfood.com/2007/02/14/fat-free-microwave-potato-chips/</link><guid isPermaLink="true">http://www.slashfood.com/2007/02/14/fat-free-microwave-potato-chips/</guid><comments>http://www.slashfood.com/2007/02/14/fat-free-microwave-potato-chips/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/vegetables/" rel="tag">Vegetables</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/how-to/" rel="tag">How To</a>, <a href="http://www.slashfood.com/category/food-gadgets/" rel="tag">Food Gadgets</a>, <a href="http://www.slashfood.com/category/did-you-know/" rel="tag">Did you know?</a>, <a href="http://www.slashfood.com/category/light-food/" rel="tag">Light Food</a></p><p><img  hspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2007/02/microwavepotatochips.jpg" align="middle" vspace="4" border="0" alt="" /></p>
<p>Potato chips are, as a general rule, fried, greasy and unfortunately addictive, as illustrated by the longtime Lay's slogan "bet you can't eat just one. All these traits make them the bane of many health food activists' existences, but those same activists might go a little easier on the popular snack food if they knew you can easily make a non-fried, fat free version that is just as crispy as the "real" thing at home All you need is a microwave. </p>
<p>This Japanese <a href="http://www.tokyomango.com/tokyo_mango/2007/02/microwave_potat.html">potato chip maker</a> allows you to make chips in the microwave. All you need to do is slice up a potato into fine rounds and place in the stand, then microwave until crisp. </p>
<p>It sounds implausible, but microwaving chips really does work. <a href="http://bakingsheet.blogspot.com/2005/11/healthy-potato-chips.html">I've done it myself</a> with great success thanks to the recipe for <a href="http://www.recipezaar.com/47195">Uncle Bill's Microwave Potato Chips</a>, which doesn't require a potato chip stand to work. The chips actually do crisp up well, especially if you take care to slice them thinly and evenly. In the photo above, the chips that I made are on the left, while the chips made with the chip-maker (not made by me) are on the right. I cut my potatoes freehand with a sharp knife, but using a <a href="http://www.slashfood.com/2007/02/10/mandoline-lessons-from-oxo/">mandoline</a> will produce results even faster and guarantee consistency. Make sure to season your chips with salt and pepper or seasoning salt before microwaving them, as it is difficult to get the salt to adhere to already crisp chips. </p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2007/02/14/fat-free-microwave-potato-chips/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/753676/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2007/02/14/fat-free-microwave-potato-chips/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>chip</category><category>chips</category><category>fat free</category><category>light</category><category>low fat</category><category>microwave</category><category>microwaving</category><category>potato</category><category>potato chip</category><category>PotatoChip</category><category>potatoes</category><category>uncle bill</category><category>UncleBill</category><dc:creator>Nicole Weston</dc:creator><dc:date>2007-02-14T09:04:00+00:00</dc:date></item><item><title>The second best frozen dinner I've ever had</title><link>http://www.slashfood.com/2007/01/12/the-second-best-frozen-dinner-ive-ever-had/</link><guid isPermaLink="true">http://www.slashfood.com/2007/01/12/the-second-best-frozen-dinner-ive-ever-had/</guid><comments>http://www.slashfood.com/2007/01/12/the-second-best-frozen-dinner-ive-ever-had/#comments</comments><description><![CDATA[<p>Filed under: <a href="http://www.slashfood.com/category/poultry/" rel="tag">Poultry</a>, <a href="http://www.slashfood.com/category/microwaving/" rel="tag">Microwaving</a>, <a href="http://www.slashfood.com/category/raves-and-reviews/" rel="tag">Raves &amp; Reviews</a>, <a href="http://www.slashfood.com/category/stores-and-shopping/" rel="tag">Stores &amp; Shopping</a>, <a href="http://www.slashfood.com/category/new-products/" rel="tag">New Products</a></p><p><img height="133" alt="Boston Market Grilled BBQ Chicken" hspace="4" src="http://www.blogcdn.com/www.slashfood.com/media/2007/01/bostonmarketgrilledchicken.jpg" width="200" align="right" vspace="4" border="0" />Or it might be the very best, I don't know. #1 is probably still the <a href="http://www.slashfood.com/2005/10/07/best-frozen-dinner-ever/">Smart Ones Fire Grilled Chicken &amp; Vegetables</a> I reviewed last year, but this other one is coming on strong. </p>
<p>It's the new <a href="http://www.bostonmarketfrozen.com/products/entrees.aspx">Boston Market Grilled Chicken with Mesquite BBQ Sauce and Ranch Mashed Potatoes</a>. This, in a word, is fantastic. The BBQ sauce actually tastes like real BBQ sauce. The mashed potatoes, which are usually one of the worst parts of any frozen entree or dinner, are the best frozen mashed potatoes I've ever tasted. They may even be better than the powdered stuff you buy in a box (if you are prone to do that). They're not all mushy and bland tasting (or worse, crusty and styrofoam tasting). The ranch flavor adds a nice kick too.</p>
<p>I'm not saying you should buy this in place of any BBQ chicken and mashed potatoes you might make at home. But hey, we all eat frozen foods at one time or another during the week, so I'd have a few boxes of this in the freezer for those times. </p><h6 style="clear: both; padding: 8px 0 0 0; height: 2px; font-size: 1px; border: 0; margin: 0; padding: 0;"></h6><a href="http://www.slashfood.com/2007/01/12/the-second-best-frozen-dinner-ive-ever-had/" rel="bookmark" title="Permanent link to this entry">Permalink</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/forward/734645/" title="Send this entry to a friend via email">Email this</a>&nbsp;|&nbsp;<a href="http://www.slashfood.com/2007/01/12/the-second-best-frozen-dinner-ive-ever-had/#comments" title="View reader comments on this entry">Comments</a><br />]]></description><category>bbq chicken</category><category>boston market</category><category>BostonMarket</category><category>frozen dinner</category><category>frozen food</category><category>FrozenFood</category><category>grilled chicken</category><category>ranch mashed potatoes</category><category>smart ones</category><category>vegetables</category><dc:creator>Bob Sassone</dc:creator><dc:date>2007-01-12T11:10:00+00:00</dc:date></item></channel></rss>