On further thought, I shall shove this over to our food forum, as opposed to our mundane forum.
Moved from IMHO to CS.
Good decision. There is nothing mundane about a fine meal.
The SO was all excited about Steak & BJ day until I reminded him that he totally fluffed off V-Day, didn’t even send me a dirty SMS or anything–so it’s roasted corned beef sandwiches with sweet hot mustard and swiss on marble rye. If he blows me, I might blow back… 
Nope. Rutabagas
Today its my day to make dinner, so I’m woking reindeer scrapings with fresh veggies (cauliflower, onions, chili, red peppers, lime, ginger, bamboo shoots, mushrooms and leek) served with steamed rice with mais.
I always have to make dinner for six persons, so theres lots of food to squize you in, so please, dig in!
Once again for us, it’s a “no-dad” night here at casa de new (he comes home on Thursday or Friday, on alternating weeks; this is a Friday week). So tonight, it’s grilled cheese sandwiches and soup: cream of tomato for me and little mudgirl, who, quite rightly, has pronounced grilled cheese dipped in cream of tomato to be “Proof that God loves us and wants us to be happy”; chicken noodle for EtherealFreakOfPinkness, who believes the very existence of tomato soup proves that Satan is alive and well.
My version of spanakopedia and a salad…it’s Greek to me. 
Huh. Learn something every day. Now I only need to hope that the 20 years of having it wrong can be overcome!
Not to be pushy or anything but most people get better results cooking their food in some type of oven, or on a stove.
Now, not so fast there! If you put rice or noodles in the dryer with a dryer sheet, at least it comes out nice and fluffy! 
I have heard of people using automobile engines, dishwashers and of course the old ‘I can’t have a hotplate in the dorm, but I’ve found an iron works quite well.’ This is the first time I’ve heard of the dryer being used…
Sounds like the Brady Bunch episode HA HA
Spaghetti with meat sauce and a small tossed salad. Glass of water, glass of merlot. Maybe have a leftover Christmas peppermint stick or two for dessert.
Chicken fried steak, mashed taters, cream gravy, and peas.
Why yes, I am from the south. How did you know?
You warm up cans of food in the dryer the same way you dry your boots, either using a rack that fits into the door, or the Ranger Way [sup]tm[/sup] http://www.therangerdigest.com/Tips___Tricks/BOOT_DRYER/body_boot_dryer.html
So as not to interfere with the tase, it is best not to use the dryer for food and boots at the same time, unless, of course, you like HP sauce, which is in fact self replicating boot dribble.
And remember to puncture the cans first, so they don’t go kablooski in the dryer.
Tonight is turkey breast and gravy, with mashed potatos and carrots. Yummers! I just loves me basic food! And I’m not even using the dryer!
I very much enjoy fresh peas in a butter sauce or even frozen/reheated peas, but canned peas make me gack on the floor, and there is nothing quite so lonely as that. Please tell me that you are not eating canned peas!
I always make Redneck Green Beans™ with my CFS. Yum, I think I may have to make that this weekend, when I’m done running the finals gauntlet.
But I’m having leftover Irish stew and champ tonight.
I’m north of the Yankees, so forgive me for asking, but is there much of a difference between CFS and wiener schnitzel (other than one being steak and the other being veal)? I’ve never had CFS.
AFAICT, they’re pretty similar, though I’ve never had wiener schnitzel. I make my CFS with saltine cracker breading and then pan fry in butter/veg oil. Others prefer to batter their CFS, but I’m always afraid it will press charges.
I think the big difference lies in serving it with cream gravy. That’s pretty much Southern.