Overnight? Please share your favorite!
We found out last night that our appliances should be delivered and installed within 7-10 days depending on how the work goes before then. All of a sudden they scheduled work for every day including this Saturday, and sometimes have two contractors on the same day. This is after the electrician apologized to me and stormed off yesterday to call the "project manager" after I showed him how he installed the lighting incorrectly (project manager gave him incorrect information). So I'm not getting my hopes up yet.

https://www.runninginaskirt.com/vege...ast-casserole/

That recipe is for a vegetarian version, but you can add bacon, ham, or sausage as well. You'd need to use pre-cooked meat, so the vegetarian option is probably the better option.

I love this, didn't know it was possible. Thank you. Even after the kitchen is done I want to experiment with it. Frankly I was assuming that this might be only sweeter options like some kind of french toast bake. Often for Christmas, my wife will make something similar to this the evening before, but in a casserole dish. Then she gets up early to preheat the oven and bake it. Time to start practicing!

LOL, it's definitely been a thing for a while. McCormick used to manufacture seasoning mixes for crock pot breakfast casseroles. https://www.walmart.com/ip/McCormick...5-oz/539652439

Hopefully your new oven has the option to set it to turn on at a certain time (usually using an app). Our LG also has the option where I can turn it on remotely at any time (like if I'm doing errands and I can turn it on when I'm driving home so it will be cooking when I arrive).

Heston Blumenthal used to do sous vide scrambled eggs with smoked salmon 🤤

https://recipes.anovaculinary.com/re...scrambled-eggs

I can't find it, but there was a really funny challenge on Top Chef Masters (Google says it was season 1 in 2009) where these Michelin-starred chefs had to create a meal inside a dorm room--using only cooking equipment that college students typically use. Maybe OP can find some inspiration. :D

without a stove, to get nice SV eggs with a firm outer white, you can set ur SV to 99C (or highest), drop the eggs in for 3min to "sear" the whites, then you fish em out, and drop in your SV packed potatoes/carrots, which need 90C, so you're not wasting energy earlier for heating up the water to max to get the eggs 'seared'; once the potatoes are cooked at 90C/2 hours, you can drop in the next lower temp stuff like asparagus 85C (not in season, i know, sorry), then put in your (now cold) eggs at 65C to get the yolks 'fondant', then when they're done in goes the SV packed salmon (45-55C, to taste....)

since you can't' sear pre/post SV, to simulate the missing maillard/caramelisation you can use condiments like soy sauce, dashi powder, or the trader jo's mushroom powder to get back some of the 'browning' flavour...

I joined FT for FT talk but didn't know I can do food talk too, love it

if you're in for a project
https://www.seriouseats.com/sous-vid...r-not-to-smoke

although SV beef heart is my current goto....

Ikea (and Amazon, I'm sure) have single-burner induction cooktops that plug into a regular outlet. That would let you cook inside using a regular pan.

Like this one: or this one: https://www.ikea.com/us/en/p/tillred...lack-30546508/

1800 watts is 15 amps at 120V, so if you use this on high you would need to ensure it is the only thing active on the circuit.

No real suggestions from me, but this thread reminded me of a great summer that I spent while working an internship at NASA Kennedy Center in 1980. I was trying to save money for my return to school in the fall so lived in a cheap, small motel room that had only a small dorm-style refrigerator and an electric skillet. No freezer and although microwave ovens had been invented, they hadn't become a staple in hotel rooms as of yet. I bought a cheap cookbook and tried to adapt recipes to meet the limitations of my "kitchen."

This could have been a miserable experience except for one thing. The motel was located directly on the oceanfront and most nights dinner was al fresco at one of those cement patio tables that overlooked the water. The lack of a freezer meant no frozen dinners, my budget meant very few meals out, but that locale inspired a lot of decent adaptations of the recipes in that cookbook, mostly made with fresh fruits and vegetables.

I probably ate better that summer than I have ever since.

Thanks for all the suggestions! Took some tips and still want to try a few, including the crockpot breakfast.
As of two days ago we now have a full range, microwave, and dishwasher, plus the new refrigerator. Problems installing blower unit above the range and the second oven. While we still can't move into the kitchen as there's a lot of work to be done, at least we can cook normally -- just running around the house to find pots and pans! In all honesty, I think I kind of miss the old appliances (they were still under 12 yrs) but love the new countertops and additional functional space we have just by reconfiguring the room.

We're hopeful that within the next week or two we're down to minor items.

Tasty!!

what are these scissors called because they cut king crab legs so well and now this is what I need in my life with the Costco king crab legs.


https://cimg7.ibsrv.net/gimg/www.fly...9d2fa1904.jpeg

Seafood scissors. You can get a multipack on Amazon for less than $10.