15 ms·

Speaking of side projects and learning to cook, I'm working on a side project that helps people learn to cook. Happy to share if interested.

xhrpost 12y ago
Does it happen to help with the attitude or process of cooking? It's probably the bachelor mentality in me but I honestly just hate cooking. The amount of time (purchase food, prep, cook, clean pots/pans) for a 5 minute meal when I could be, ya know, working on a side project, seems ridiculous. However, I do feel like I could eat a little more natural and better if I did cook more.
- el_benhameen 12y ago
  It helps me to avoid recipes and instead come up with ideas based on my tastes and the things I have available. Going to the grocery store is then less about "shit, they're out of $ingredient" and more about "wow, the salmon looks really fresh this week". The actual act of cooking is the same--instead of focusing on following and mucking up someone else's recipe, I get to feel creative as I build something based on what sounds interesting. It's kind of like a mini side project. Alton Brown is probably not an ideal source for recipes for you since he really goes all-out with ingredients and prep, but he's a fun way to learn about the science of cooking. His methods are hacker-ish, and that he doesn't follow same-old-same-old recipes helped me to stop worrying about doing things the "right" way.
  - TeMPOraL 12y ago
    That approach sounds like something coming out of experience. I hope to reach that level one day; right now my mind just blocks when it starts thinking about composing ingredients, and I revert back to the two or three recipes I know. I wish I started cooking as a kid, I was less anxious to experiment then.
    - freebs 12y ago
      You can start by putting together a list of ingredients you like. Many of these will be common ingredients for multiple recipes and go together in different ways. Nearly every time I go grocery shopping I get these things because my SO and I like them. EG: chicken, beef, tomato, onion, peppers, mushroom, cheese, rice, quinoa, pasta, potato, carrot, broccoli, spinach, asparagus, corn, sauce, etc. Make sure you have a good stock of different spices, salt, and pepper. Start with something simple like just chicken pasta and each meal add in something from above suited towards your taste. As you run out of ingredients you'll realize you can still make good dishes. If you run out of pasta you can skip it completely or sub it out with quiona. I often play the "lets see what I can make with what is still in the fridge" game :D
      - TeMPOraL 12y ago
        Thanks for the tip. Yeah, the game of "lets see what I can make with what is still in the fridge" sounds totally fun! :D.
        el_benhameen 12y ago
        Yeah, you were right in the above comment that that ability does come from having some experience. But the "let's see what's in the fridge" game is a great way to get that experience! You'll undoubtedly mess a few things up, but that's just the process of learning.
        TeMPOraL 12y ago
        It's weird... the more I think about it, the more I ask myself - "it's just like programming, another cool skill to master - why I'm so afraid of experimenting?"...
        joshdotsmith 12y ago
        If I could upvote this a thousand times, I would. The problem, however, is that making a mistake in programming is not so painful. Making a mistake in cooking costs money and is often pretty embarrassing. I can easily see why you'd be more afraid of experimenting here.
  - gshrikant 12y ago
    >> It helps me to avoid recipes and instead come up with ideas based on my tastes and the things I have available. I've been trying to learn how to cook ever since I moved roughly 3 months ago. My early attempts at replicating others' recipes had paid off decently so I attempted the hack-stuff-together approach on a couple of occasions. It did _not_ go well. :-/ I ended up with a ton of wasted ingredients not to mention the significant amount to time spent in prepping and later, cleaning up. That said, I agree that (with a bit of experience) this approach to cooking is a lot more fun. As a comment elsewhere on the page says, cooking for yourself could sometimes be a pain (especially after you get home from work) and thinking of it as a side project really helps.
    - joshdotsmith 12y ago
      You can see the link to my site elsewhere, but I'd be happy to help more thoroughly if you're interested. The ability to do this is not a reflection of your ability to think creatively but rather that you need to understand why you're using certain things and what effect they will have on your dish.
    - maxerickson 12y ago
      3 months isn't a long time. I think one way to build up intuition is to cook a recipe with a very short list of ingredients multiple times, with small variations (like the size of cutting things up or cooking time or whatever). One thing Good Eats consistently does is talk about whether an ingredient has a functional purpose in a recipe, and what that purpose is. Other cooking resources do that too, but usually not as well.
      - joshdotsmith 12y ago
        This right here is exactly right. If the reasoning is mentioned at all, it's usually incidental and not intentional. When we talk about salt in the seasoning step of our pan-sautéed chicken lesson, we wrote: "Salt "brings out the flavor" in chicken by reducing our perception of bitterness in foods. This, in turn, leads to an increased perception of sweet, sour, and umami (savory) flavors." This is obviously a rather trivial example, but hopefully you see how generalizing this (and similar nuggets of information) can help.
  - joshdotsmith 12y ago
    Alton Brown is our guiding light for CookAcademy. (Our chef ironically also happened to be on Cutthroat Kitchen!) Mark Bittman writes about the stages of learning how to cook and you are pretty advanced relative to others. Many of us haven't gotten to the point where we can realistically come up with ideas based on tastes because we don't know how they interact. Generalizing these ideas requires understanding how and why things work, which is exactly why Alton Brown is so useful to so many people. He breaks down the reasoning behind something so that you can generalize it the next time, or in a different dish, or apply a principle to something new altogether.
    - el_benhameen 12y ago
      Exactly! You put that much more eloquently than I could've. I'm glad to hear that you're creating a product that makes that learning philosophy accessible.
- Lawtonfogle 12y ago
  As someone who likes to cook but generally doesn't, I feel the problem is how this scales per mouths to feed. Cooking for 1 or cooking for 5 doesn't involve much increase in the total time (5 sets of eating dishes instead of 1 and slightly larger cookware to clean) and has a slight decrease in price per mouth (buying food items in bulk is cheaper). Now I could cook big meals for just myself to eat 5 times along with buying in bulk, but this means a significant loss in freshness and variety (eating the same meal 5 times a week, 4 of those reheated, and bulk items mean the same core ingredients for multiple weeks). Finally top this off with the notion that more mouths to feed tend to mean more bodies to help cook/clean, and I personally find that this tips the scales to making cooking far less worthwhile when you are doing it by yourself for yourself.
  - eldavido 12y ago
    girlfriend and joke how despite being "modern" people we still have pretty traditional division of labor: she cooks, i manage money. it works for us. i agree that it's much better when you have a few people doing the scale-invariant tasks for each other.
  - contingencies 12y ago
    This is how I look at it too. The shopping and transport overhead for ingredients, plus the overhead of time paying bills and stocking a kitchen in the first place is nontrivial also. Basically you need 2 people to make it work nicely, unless you're a foodie or are so used to cooking that you enjoy the shop/cart/unpack/retrieve/prepare/cook/clean cycle as meditation. Three or more is better.
  - mollysmith 12y ago
    You could freeze part of your leftovers or if you have friends/family/neighbors who cook, you could trade leftovers with them. It's still reheated, but at least you get more variety.
- TeMPOraL 12y ago
  > The amount of time (purchase food, prep, cook, clean pots/pans) for a 5 minute meal when I could be, ya know, working on a side project, seems ridiculous. This. That's the primary reason I keep eating unhealthy. Since I started working, I naturally gravitated toward few dishes that basically make themselves - e.g. french fries, boiled/fried sausage, etc. - basically anything I can drop on the stove and leave unattended for some time. Maybe if I started to seriously learn how to cook I'd start to like it, but for now it's something that I need to do to keep myself able to do other things.
  - aros 12y ago
    That's a really poor excuse. Healthy meals can be just as hands off as TV dinners and french fries. 1. chicken breast 2. broccoli 3. noodles 4. some sort of oil 5. salt Put all of the above in a pan, stir it around, cook (covered or uncovered, play with it) for about 7-13 minutes. Try different mixtures. Try different lengths of time. You don't even have to watch it unless you're concerned that your range might explode or something.
  - r00fus 12y ago
    I would strongly recommend slow cookers. You can leave it in the morning and get it in the evening. The recipes are straightforward and require little actual cooking knowledge. Even better you can easily cook large quantities so you're not even cooking every day. My healthy favorite is slow-cooked stew combined with rice-cooker brown rice/quinoa - both are set on timers so they finish just before we get home - so no reheating.
    - joshdotsmith 12y ago
      I second this advice. A slow cooker is really ideal for your use case and can have some dramatically amazing results. Still, you can't slow cook something like a pan-sautéed chicken breast. But many people, particularly single people, simply don't want to expend the effort for the reward. I have no problem with that; been there, done that.
    - mollysmith 12y ago
      Yeah, you can basically throw some pork, spices, and a beer in a slow cooker and come home to awesome pulled pork that you can eat all week.
- bkjelden 12y ago
  Some of those get easier with practice - after a while you have a fully stocked kitchen, and you will develop a set of favorite recipes that you can just pick up what ingredients you need from memory. In essence, "planning" will become less work. Doing the dishes remains a huge PITA, though.
- smackfu 12y ago
  There are a few services now that deliver a box of ingredients and recipes for $60 or so a week for three meals. Plated, HelloFresh, BlueApron. They really helped us actually cook more, instead of talking about it. It still takes time (30-40 min per meal) but you do learn cooking techniques and you do eat much healthier. And while it seems expensive, we probably go out one less night a week because of it, saving $60 and coming out even.
  - joshdotsmith 12y ago
    The pain of going to buy ingredients is a big one for people. I just can't personally see myself spending that on much ingredient delivery, though my wife does get some things delivered from a CSA. I think there are two other pains wrapped up in why people buy from these services: meal planning and instruction. Meal planning is hard and it helps to just treat it like picking from a menu than creating a plan out of thin air. To some degree these services provide some instruction, though I've heard people get instructional benefits from these to varying degrees. Would be curious to see how the instruction has helped you.
    - smackfu 12y ago
      The main benefit is that we are cooking new things a lot more often. Three times a week, from scratch. You get pretty good at small dicing onions, I'll tell you that. Before, it was maybe cooking one time a week from a real recipe, plus pizza, pasta, leftovers, restaurants, and take-out.
      - mollysmith 12y ago
        Josh's wife here. We actually don't get the CSA food delivered...I pick it up. But I feel the same way. We eat a lot more vegetables and fresh food and it forces us to come up with new recipes to use up ingredients. A few weeks ago we got some chayote, which I had never seen in my life, but we ended up making a really good stew with it. Even though we aren't getting a meal plan and instructions with our box of meat and produce, it still feels like part of the work is done. I see it as a good in-between option: not as expensive as the meal delivery services and not as much work as just planning and shopping for meals from scratch. I can see how it could be overwhelming for beginners, though, if they receive a bunch of ingredients they aren't familiar with. I think that's where building the intuition and creative-thinking part of cooking becomes important. We're working on balancing this with CookAcademy -- trying to walk users through the cooking process in great detail, without letting them rely on that detail too much. We hope that teaching them the concepts behind what they're doing and encouraging experimentation will help them eventually rely on their senses and experience rather than relying on timers and measuring cups. To me, cooking feels like much less of a chore when you can get to that point.
- joshdotsmith 12y ago
  Yes, though sometimes in non-obvious ways. For example, cleaning a pan after making pan-sautéed chicken is difficult until you realize you can make a pan sauce and get the pan clean at the same time. Lessons are broken down into the mise en place steps (which makes preparation simpler). We're working on content now to help with simplifying cleaning, though the general mantra is to clean as you go. Important metrics for us when creating lessons are number of ingredients required and number of dirty dishes that result. We want you to make things that won't fill a sink with dirty dishes and doesn't require a 30-minute, $100 trip to the grocery store. Satisfying all these requirements are hard and I don't think we've nailed it yet, but it's on our mind constantly.
  - fr0styMatt2 12y ago
    To anyone that doesn't have a modern dishwasher but has the means to get one, do so!! Seriously. I spent two years in my current place washing dishes by hand; there was an old dishwasher there that was broken and i thought "ah, don't really need it". When I had some flatmates move in we all chipped in and got a new dishwasher and it's seriously one of the best investments you can ever make. Cleaning dishes for me now means putting dishes on a shelf, throwing in a tablet, closing a door and pressing a button. An hour later when the wash is done I just open the door and at some point when I feel like it, put the dry and clean dishes away. It does a better job than I ever did at a sink. I've taken the same approach and recently invested the money in a Botvac to hopefully automate another chore that I just hate doing. So far it's been good too (still in the hand-holding stage, figuring out its trouble spots haha). EDIT: One more appliance I've grown to not live without is my air-fryer. Think of it as an extremely efficient fan-forced oven that's the perfect size for a meal or two at a time. IMHO it's the perfect oven for a single person or a couple without kids.
- krisgenre 12y ago
  Cooking is therapeutic :)
Kronopath 12y ago
Do share! I'm interested.
- joshdotsmith 12y ago
  I replied to myself above with the link.
joshdotsmith 12y ago
Since people expressed interest, my side project is https://cookacademy.com https://cookacademy.com Happy to offer whatever help I can outside of the site, too.

xhrpost 12y ago

Does it happen to help with the attitude or process of cooking? It's probably the bachelor mentality in me but I honestly just hate cooking. The amount of time (purchase food, prep, cook, clean pots/pans) for a 5 minute meal when I could be, ya know, working on a side project, seems ridiculous. However, I do feel like I could eat a little more natural and better if I did cook more.

el_benhameen 12y ago
It helps me to avoid recipes and instead come up with ideas based on my tastes and the things I have available. Going to the grocery store is then less about "shit, they're out of $ingredient" and more about "wow, the salmon looks really fresh this week". The actual act of cooking is the same--instead of focusing on following and mucking up someone else's recipe, I get to feel creative as I build something based on what sounds interesting. It's kind of like a mini side project. Alton Brown is probably not an ideal source for recipes for you since he really goes all-out with ingredients and prep, but he's a fun way to learn about the science of cooking. His methods are hacker-ish, and that he doesn't follow same-old-same-old recipes helped me to stop worrying about doing things the "right" way.
- TeMPOraL 12y ago
  That approach sounds like something coming out of experience. I hope to reach that level one day; right now my mind just blocks when it starts thinking about composing ingredients, and I revert back to the two or three recipes I know. I wish I started cooking as a kid, I was less anxious to experiment then.
  - freebs 12y ago
    You can start by putting together a list of ingredients you like. Many of these will be common ingredients for multiple recipes and go together in different ways. Nearly every time I go grocery shopping I get these things because my SO and I like them. EG: chicken, beef, tomato, onion, peppers, mushroom, cheese, rice, quinoa, pasta, potato, carrot, broccoli, spinach, asparagus, corn, sauce, etc. Make sure you have a good stock of different spices, salt, and pepper. Start with something simple like just chicken pasta and each meal add in something from above suited towards your taste. As you run out of ingredients you'll realize you can still make good dishes. If you run out of pasta you can skip it completely or sub it out with quiona. I often play the "lets see what I can make with what is still in the fridge" game :D
    - TeMPOraL 12y ago
      Thanks for the tip. Yeah, the game of "lets see what I can make with what is still in the fridge" sounds totally fun! :D.
      - el_benhameen 12y ago
        Yeah, you were right in the above comment that that ability does come from having some experience. But the "let's see what's in the fridge" game is a great way to get that experience! You'll undoubtedly mess a few things up, but that's just the process of learning.
        TeMPOraL 12y ago
        It's weird... the more I think about it, the more I ask myself - "it's just like programming, another cool skill to master - why I'm so afraid of experimenting?"...
        joshdotsmith 12y ago
        If I could upvote this a thousand times, I would. The problem, however, is that making a mistake in programming is not so painful. Making a mistake in cooking costs money and is often pretty embarrassing. I can easily see why you'd be more afraid of experimenting here.
- gshrikant 12y ago
  >> It helps me to avoid recipes and instead come up with ideas based on my tastes and the things I have available. I've been trying to learn how to cook ever since I moved roughly 3 months ago. My early attempts at replicating others' recipes had paid off decently so I attempted the hack-stuff-together approach on a couple of occasions. It did _not_ go well. :-/ I ended up with a ton of wasted ingredients not to mention the significant amount to time spent in prepping and later, cleaning up. That said, I agree that (with a bit of experience) this approach to cooking is a lot more fun. As a comment elsewhere on the page says, cooking for yourself could sometimes be a pain (especially after you get home from work) and thinking of it as a side project really helps.
  - joshdotsmith 12y ago
    You can see the link to my site elsewhere, but I'd be happy to help more thoroughly if you're interested. The ability to do this is not a reflection of your ability to think creatively but rather that you need to understand why you're using certain things and what effect they will have on your dish.
  - maxerickson 12y ago
    3 months isn't a long time. I think one way to build up intuition is to cook a recipe with a very short list of ingredients multiple times, with small variations (like the size of cutting things up or cooking time or whatever). One thing Good Eats consistently does is talk about whether an ingredient has a functional purpose in a recipe, and what that purpose is. Other cooking resources do that too, but usually not as well.
    - joshdotsmith 12y ago
      This right here is exactly right. If the reasoning is mentioned at all, it's usually incidental and not intentional. When we talk about salt in the seasoning step of our pan-sautéed chicken lesson, we wrote: "Salt "brings out the flavor" in chicken by reducing our perception of bitterness in foods. This, in turn, leads to an increased perception of sweet, sour, and umami (savory) flavors." This is obviously a rather trivial example, but hopefully you see how generalizing this (and similar nuggets of information) can help.
- joshdotsmith 12y ago
  Alton Brown is our guiding light for CookAcademy. (Our chef ironically also happened to be on Cutthroat Kitchen!) Mark Bittman writes about the stages of learning how to cook and you are pretty advanced relative to others. Many of us haven't gotten to the point where we can realistically come up with ideas based on tastes because we don't know how they interact. Generalizing these ideas requires understanding how and why things work, which is exactly why Alton Brown is so useful to so many people. He breaks down the reasoning behind something so that you can generalize it the next time, or in a different dish, or apply a principle to something new altogether.
  - el_benhameen 12y ago
    Exactly! You put that much more eloquently than I could've. I'm glad to hear that you're creating a product that makes that learning philosophy accessible.
Lawtonfogle 12y ago
As someone who likes to cook but generally doesn't, I feel the problem is how this scales per mouths to feed. Cooking for 1 or cooking for 5 doesn't involve much increase in the total time (5 sets of eating dishes instead of 1 and slightly larger cookware to clean) and has a slight decrease in price per mouth (buying food items in bulk is cheaper). Now I could cook big meals for just myself to eat 5 times along with buying in bulk, but this means a significant loss in freshness and variety (eating the same meal 5 times a week, 4 of those reheated, and bulk items mean the same core ingredients for multiple weeks). Finally top this off with the notion that more mouths to feed tend to mean more bodies to help cook/clean, and I personally find that this tips the scales to making cooking far less worthwhile when you are doing it by yourself for yourself.
- eldavido 12y ago
  girlfriend and joke how despite being "modern" people we still have pretty traditional division of labor: she cooks, i manage money. it works for us. i agree that it's much better when you have a few people doing the scale-invariant tasks for each other.
- contingencies 12y ago
  This is how I look at it too. The shopping and transport overhead for ingredients, plus the overhead of time paying bills and stocking a kitchen in the first place is nontrivial also. Basically you need 2 people to make it work nicely, unless you're a foodie or are so used to cooking that you enjoy the shop/cart/unpack/retrieve/prepare/cook/clean cycle as meditation. Three or more is better.
- mollysmith 12y ago
  You could freeze part of your leftovers or if you have friends/family/neighbors who cook, you could trade leftovers with them. It's still reheated, but at least you get more variety.
TeMPOraL 12y ago
> The amount of time (purchase food, prep, cook, clean pots/pans) for a 5 minute meal when I could be, ya know, working on a side project, seems ridiculous. This. That's the primary reason I keep eating unhealthy. Since I started working, I naturally gravitated toward few dishes that basically make themselves - e.g. french fries, boiled/fried sausage, etc. - basically anything I can drop on the stove and leave unattended for some time. Maybe if I started to seriously learn how to cook I'd start to like it, but for now it's something that I need to do to keep myself able to do other things.
- aros 12y ago
  That's a really poor excuse. Healthy meals can be just as hands off as TV dinners and french fries. 1. chicken breast 2. broccoli 3. noodles 4. some sort of oil 5. salt Put all of the above in a pan, stir it around, cook (covered or uncovered, play with it) for about 7-13 minutes. Try different mixtures. Try different lengths of time. You don't even have to watch it unless you're concerned that your range might explode or something.
- r00fus 12y ago
  I would strongly recommend slow cookers. You can leave it in the morning and get it in the evening. The recipes are straightforward and require little actual cooking knowledge. Even better you can easily cook large quantities so you're not even cooking every day. My healthy favorite is slow-cooked stew combined with rice-cooker brown rice/quinoa - both are set on timers so they finish just before we get home - so no reheating.
  - joshdotsmith 12y ago
    I second this advice. A slow cooker is really ideal for your use case and can have some dramatically amazing results. Still, you can't slow cook something like a pan-sautéed chicken breast. But many people, particularly single people, simply don't want to expend the effort for the reward. I have no problem with that; been there, done that.
  - mollysmith 12y ago
    Yeah, you can basically throw some pork, spices, and a beer in a slow cooker and come home to awesome pulled pork that you can eat all week.
bkjelden 12y ago
Some of those get easier with practice - after a while you have a fully stocked kitchen, and you will develop a set of favorite recipes that you can just pick up what ingredients you need from memory. In essence, "planning" will become less work. Doing the dishes remains a huge PITA, though.
smackfu 12y ago
There are a few services now that deliver a box of ingredients and recipes for $60 or so a week for three meals. Plated, HelloFresh, BlueApron. They really helped us actually cook more, instead of talking about it. It still takes time (30-40 min per meal) but you do learn cooking techniques and you do eat much healthier. And while it seems expensive, we probably go out one less night a week because of it, saving $60 and coming out even.
- joshdotsmith 12y ago
  The pain of going to buy ingredients is a big one for people. I just can't personally see myself spending that on much ingredient delivery, though my wife does get some things delivered from a CSA. I think there are two other pains wrapped up in why people buy from these services: meal planning and instruction. Meal planning is hard and it helps to just treat it like picking from a menu than creating a plan out of thin air. To some degree these services provide some instruction, though I've heard people get instructional benefits from these to varying degrees. Would be curious to see how the instruction has helped you.
  - smackfu 12y ago
    The main benefit is that we are cooking new things a lot more often. Three times a week, from scratch. You get pretty good at small dicing onions, I'll tell you that. Before, it was maybe cooking one time a week from a real recipe, plus pizza, pasta, leftovers, restaurants, and take-out.
    - mollysmith 12y ago
      Josh's wife here. We actually don't get the CSA food delivered...I pick it up. But I feel the same way. We eat a lot more vegetables and fresh food and it forces us to come up with new recipes to use up ingredients. A few weeks ago we got some chayote, which I had never seen in my life, but we ended up making a really good stew with it. Even though we aren't getting a meal plan and instructions with our box of meat and produce, it still feels like part of the work is done. I see it as a good in-between option: not as expensive as the meal delivery services and not as much work as just planning and shopping for meals from scratch. I can see how it could be overwhelming for beginners, though, if they receive a bunch of ingredients they aren't familiar with. I think that's where building the intuition and creative-thinking part of cooking becomes important. We're working on balancing this with CookAcademy -- trying to walk users through the cooking process in great detail, without letting them rely on that detail too much. We hope that teaching them the concepts behind what they're doing and encouraging experimentation will help them eventually rely on their senses and experience rather than relying on timers and measuring cups. To me, cooking feels like much less of a chore when you can get to that point.
joshdotsmith 12y ago
Yes, though sometimes in non-obvious ways. For example, cleaning a pan after making pan-sautéed chicken is difficult until you realize you can make a pan sauce and get the pan clean at the same time. Lessons are broken down into the mise en place steps (which makes preparation simpler). We're working on content now to help with simplifying cleaning, though the general mantra is to clean as you go. Important metrics for us when creating lessons are number of ingredients required and number of dirty dishes that result. We want you to make things that won't fill a sink with dirty dishes and doesn't require a 30-minute, $100 trip to the grocery store. Satisfying all these requirements are hard and I don't think we've nailed it yet, but it's on our mind constantly.
- fr0styMatt2 12y ago
  To anyone that doesn't have a modern dishwasher but has the means to get one, do so!! Seriously. I spent two years in my current place washing dishes by hand; there was an old dishwasher there that was broken and i thought "ah, don't really need it". When I had some flatmates move in we all chipped in and got a new dishwasher and it's seriously one of the best investments you can ever make. Cleaning dishes for me now means putting dishes on a shelf, throwing in a tablet, closing a door and pressing a button. An hour later when the wash is done I just open the door and at some point when I feel like it, put the dry and clean dishes away. It does a better job than I ever did at a sink. I've taken the same approach and recently invested the money in a Botvac to hopefully automate another chore that I just hate doing. So far it's been good too (still in the hand-holding stage, figuring out its trouble spots haha). EDIT: One more appliance I've grown to not live without is my air-fryer. Think of it as an extremely efficient fan-forced oven that's the perfect size for a meal or two at a time. IMHO it's the perfect oven for a single person or a couple without kids.
krisgenre 12y ago
Cooking is therapeutic :)

Kronopath 12y ago

Do share! I'm interested.

joshdotsmith 12y ago
I replied to myself above with the link.

joshdotsmith 12y ago

Since people expressed interest, my side project is https://cookacademy.com https://cookacademy.com Happy to offer whatever help I can outside of the site, too.