Iron cuisine

Set-up for toast

Greetings stay at homers,
Inspired by a story shared by my hotel mates about a chef in a similar hotel quarantine for 2 weeks in Asia, I’ve employed the hair drier and iron to add some heat to leftovers. I acquired some aluminum foil from the kitchen crew under the ruse of wrapping up leftovers, and so far have enjoyed some nicely browned toast and reheated Kung Pao chicken and rice without setting off the smoke alarm or sprinkler heads in my room, which was a total measure of success.
A real chef in our group took it one step further and made a mouth watering grilled cheese sandwich, which I may try closer to our departure date to lessen the risk of having my wares confiscated prematurely, but in a tone of inquiry and adventure, “What could go wrong?”
In days filled with mind numbing hours to fill, the creative process can run wild, and who knows what could be accomplished if the steaming tea pot is employed as well. I’ve still got 48 hours to go, so feel free to send suggestions and I’ll see what passes my strict adherence to the rules.
Cheers,
Creative cooking Bob

Toast from the iron

 

Reheating chicken and rice

A neighbor’s grilled
cheese masterpiece