Nope. We liked heels and crusts.
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We always had sort of room temp fried chicken, boiled eggs, some sort of fruit on trips.
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My mom was a master with this for my little lunchbox. I used to wrap in wax paper, too, but it’s been so long since I’ve wrapped a sandwich - I still have waxed paper, though!
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yes I just got the microwave corn popper (by cuisinart) for my husband for his 68th birthday. Our microwave ‘runs’ high so we will reduce the cooking time in the future. Melt butter to toss in popcorn. Cook corn in husks.
I also use the microwave to heat milk for baking and melt chocolate. I use the thermo pen to decide if the milk needs cooling before adding to the recipe. And for toasted nuts…I think nuts really need to be toasted before adding to a salad or any other use. Really brings out the flavor and keeps me from having to turn on the oven to toast them or try to toast them stove top, when I inevitably burn them.
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How do you toast nuts in microwave?
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These are nice for steaming and catching splatters: Norpro Silicone Universal Suction Lids, 3-Piece Set, 12.5â€/10â€/5.75â€, Red https://a.co/d/hYrq2AF
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Don’t use the microwave that often. But made pita chips not long ago.
House is under contract and the built in microwave decided to die 
. Luckily we found a repair guy who says he can fix it 
let’s hope
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Raise your glass to the microwave, offer your toast, tap the bottom of the glass on a wooden cutting board, and drink up! Sorry, could not resist.
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Our Japanese products store has fresh ramen noodles, for about the same price as the dried versions. I make a quick not-particularly-Japanese broth with bouillon (Penzy’s base or BtB), water, fines herbes, vadouvan, black pepper, nuked for 3 minutes on high.
I’ll sometimes nuke thinly-sliced or grated potatoes before pan-frying them. I can’t get them to fully cook in the frying pan otherwise.
I freeze individual portions of pastrami from a local hipster joint, and thaw them in the microwave on low, for a sandwich.
CoTC yes, but I’ve never gotten bread or pizza to heat properly in the microwave.
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I’m pretty sure Tokyo Fish Market has pretty big boxes of dashi granules (probably marked something like “Restaurant Use Only” or similar), if you want more authentic broth.
I’ll check for the dashi. Tokyo Fish has lots of different ramen soup bases in little packets, but I like the simplicity of just broth and spices.
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Once you think you like dashi, then it is not a bad idea to make them from scatch. They are easy to make and taste great. Nevetheless, It will still take more from to make it from bonito and kombu… Of all the one-step dashi powder I have tried, the best is Kayanoya. It is more expensive than average dashi powder.
If you like dashi and you want to up your “game”, then Kayanoya is a good middle ground.
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I buy this stuff in the 1-kilo box: https://www.amazon.com/Ajinomoto-Hondashi-Soup-2-2-Pound-Units/dp/B001ATKR1W/ref=sr_1_4?crid=237BSC2CDWYKC&keywords=hondashi+powder&qid=1695335820&sr=8-4
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Defrosting freezer meals, warming liquids for baking, heating syrup for pancakes. That’s about it.
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The microwave makes jarred hot fudge sauce hot.
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I make a shortcut ramen, too. I take vegetable broth, add a splash of light soy and a splash of mirin, grate in some ginger, add sliced scallions, batonettes of carrots, and sliced oyster mushrooms, and go from there.
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I forgot to mention I use it to store leftovers I reheat and forget. 
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Who among us has not done this 
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I use it to store rising dough that I forget is there.
Fortunately, the younger and older adult guys here use the microwave so frequently they’ll see the dough rising container and start yelling…
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