This is my first post here, being the newest member of this group (thanks for the invite, Arbet).  I actually have a 10-month-old food blog, but this is the first time I’m collaborating with like-minded (and like-lifestyled) individuals.  So in keeping with the theme of this blog let me beef up my bachelor-cred.

I run what could be described as a typical bachelor (or bachelorette) kitchen. This would be the kitchen of a single-person household, the occupant mostly cooking for himself plus the occasional visitor. “Home” cooking (if any) is reserved for weekends, while weekday cooking mainly consists of frying, reheating, or opening packages.  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 family or friends. 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. 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. Even my electric stove is old school: all metal with three coils that turn red (one for each setting).  With these simple equipment I’ve cooked quite a few dishes, some more edible than others, but all of them satisfying.  Dishes that are a home-made break from the bachelor staples of fried cured meats (and eggs), canned goods, instant dinners, and takeaways.

All the stuff I make is bachelor friendly, sticking to dishes that can be made quickly, are amenable to storing and reheating, and don’t require a culinary arts diploma.  I already have a bunch of recipes in my other blog— 10 at last count– all of which can be made using my simple gear.  I’ll be posting similar recipes here, along with the occasional review and trivia.  Recipes to use when Spanish sardines, spam and eggs, and frozen sisig don’t quite cut it anymore.