Galley Gear

Before I go into the stuff I've cooked (and reheated), let me first describe my kitchen. I have what could be described as a typical single-person-household kitchen. This would be the kitchen of a bachelor (or bachelorette) who's living alone and mostly cooks for himself (or herself) plus the occasional visitor. Space is of a premium, so most equipment will have be stowable (thus, a galley), and a lot of the items would be hand-me-downs from parents. Here's a rundown of my gear:

1. convection oven (Imarflex Turbo Broiler, c. early 80's)
2. microwave oven (Chefmaster, 1988)
3. rice cooker (3D, c. early 90's)
4. single-coil electric stove (Asahi, 2004)

That's it. As you can see, my equipment is very limited and most are more than 15 years old. It's true what they say though-- the older models are sturdier. And even my electric stove is old-school: all metal and just one coil that turns red.

So anyway, all the stuff I make is bachelor- (bachelorette-) friendly, with few equipment requirements. I also limit myself to stuff that can be made quickly (with minimal technical skills) and amenable to reheating. Therefore, you won't see souffles or baked cornbread here. Also nothing that has anything to do with making my own dough.

If you have recipes which I can do using the gear I have above, please feel free to send them my way.