It's 5am. My family is asleep. I slide out of bed, creep down the stairs, and enter the kitchen. Through the window, faint light dapples the horizon, teasing a rising sun.

I turn on the stove. While it heats, I prepare my station. A knife. A bowl. An old plastic mixing fork.

I inspect the fork. It is old and worn and made of cheap plastic. I don't remember where it came from, perhaps a dollar store. It seemed like something we've always had, following us from home to home to home, always finding its own place to settle amidst our ever-changing lives.

I like this fork.

The dogs grow restless. They wonder if I have forgotten them. I have not. I fill their bowls with food and water. They thank me with wagging tails. I return to—Oh right, the cat. I haven't forgotten you either. Heh. Sorry about that. Here you go.

I return to the kitchen. I can smell hot metal. It's time.

Oil. Hashbrowns. Sizzle. Nice.

I lean my back against the counter and close my eyes. The oil crackles on the stovetop. The rest of the world is still. The day ahead will hold many moments for many people, but this one belongs to me.

I open my eyes. The sun is showing a bit more of itself now. It peeks through the window and spies on me. It wants to know how I make my eggs.

One egg. Crack. Two egg. Crack. Three egg. Crack. Into the bowl they go. A splash of milk. The mixing fork does its job. Around and around and around. Good job, fork.

I turn back to face the sun. Soon, the Earth will finish a single rotation and the sun will rise high into the sky. It has completed this ritual 1.6 trillion times. More times than every breath I will ever take.

I hear a creak from above. My family is awake. They come down the stairs. My wife smiles. My son smiles. I smile. Away they go. They have rituals of their own to attend to. The sun, the fork, and I will attend to ours.

I dump the eggs onto the hashbrowns. The mixing fork does its job yet again. Fried salami joins the fray. I top it all with melted cheese. Nice. I grab plates, utensils, napkins, and orange juice. The ritual is complete.

In the next room, my wife has finished feeding our son. I set her breakfast down. She thanks me. She doesn't know I'm the one thanking her.

I sit down beside her and grab a remote. I press shuffle. The music plays. David Bowie. Nice.

♫ I heard the news today, oh boy
I got a suite and you got defeat
Ain't there a man who can say no more?
And, ain't there a woman I can sock on the jaw?
And, ain't there a child I can hold without judging?
Ain't there a pen that will write before they die?
Ain't you proud that you've still got faces?
Ain't there one damn song that can make me
Break down and cry? ♫

We eat our breakfast. The sun has risen. The world is awake.

Today will hold many moments. But this one is ours.

I’m looking to explore a bit so i’d love to hear your thoughts. These are the items that make my kitchen special. I mainly cook Asian style food (Chinese, Japanese), so my ingredients trend in that direction. This is a combination of ingredients, condiments, and even snacks that bring joy to me.

If there’s a particular special brand that you think is extra special, i’d love to hear it too!

• Mirin (in Toronto there is a small store that makes homemade mirin)
• Yuzu ponzu sauce (same supplier)
• Furikake / shichimi
• Korean seasoned salt
• Perilla Oil (an amazing nuttier substitute to sesame oil) - great on subtle dishes like zaru soba
• Szechuan peppercorns - amazing to put into the mortar with other aromatics
• Chinese cured pork belly - wow how immensely flavorful - I like the five spice one. Small cubes makes fried rice sing
• Oyster sauce (two ladies LKK not panda LKK)
• Nem Chua
• Good butter (Kerrygold or St Brigid)
• Sambal Oelek
• Pandan leaves and frozen chopped lemongrass
• Maldon salt
• Frozen cheap chocolate squares (Swiss Delice)
• Lao Gan Ma black bean chili crisp
• Salted yolk potato chips, Honey Butter chips
• Korean seaweed sheets for stock along with the little anchovies
• Frozen unshelled clam meat - just throw a handful into anything like pasta or stir fries. So cheap and so good!
• Chinese cooking wine
• Perilla leaves (gganib)
• when I can find them, Alphonso, Kesar, or Colombian Sugar Mangos
• Concord or Muscat grapes
• fatty Biltong (Florence meats is best)
• wavy soba (for some reason I like the mouth feel)
• frozen special handmade ramen
• Calabrian peppers
• Peperoncinos (I like the ones from Terroni)
• Peruvian sweety drop peppers
• Thai kefir leaves (frozen)
• Thai birdseye peppers
• Vietnamese veggies (rau ram) and Thai basil mmm
• fermented tofu bricks - kinda smelly but adds a slickness and sourness when stir frying Chinese veggies
• Korean coque d’asses (Japanese ones are a bit dry for me). Great frozen as well.
• mango gummy candy from cocoa land lot 100
• Chinese snow pear
• kewpie mayo (creepy baby)
• kozlik triple crunch mustard
• Vietnamese fried onions (need to figure out what brand is best)
• affordable soy sauce (made in Japan ones - yamasa or kikkoman)
• fermented black pepper (I like the Trader Joe’s ones - I put it into ramen broth)
• kecap manis (abc brand) for making Indonesian stuff
• Hungarian Hunters sausages - great snacks that last

Have a friend who has raved about using these for cooking meet during the work day and pan searing it for a quick easy and delicious meal. Plan on doing that with steaks/chicken, but wanted to see if anyone else on Tildes owns one and has any tips or favorite use cases to share.

I've been thinking about this over the past few weeks after chatting with some of my friends about this.

For some framing:
I grew up with my parents not encouraging me to learn to cook and my Mom actively refusing to have myself or my brother in the kitchen because we always "made a mess". Before I moved out to university I'd only ever cooked a couple of meals beyond warming things up or instant ramen + grilling meat. I also learned how to carve a turkey/bird because that would be expected of me at a family gathering later on. At university we had the mandatory freshman meal plan my first year and I lived in my fraternity for three years where we had a cook at our house when school was in session.

It wasn't until I moved in with my girlfriend, now wife, where I started cooking. Learning from either recipes, or watching my wife cook things and asking her how she prepared a dish so I could try to make it. Nowadays I like cooking breakfast foods especially on the weekend when I don't have to get my oldest off to school and have more time since my wife doesn't like to wake up early.

When chatting with my guy friends who are around my age (late 20s/early 30s) I've found a lot of them don't cook much or say they don't know how. Many of them eat out regularly/order delivery or buy instant meals.

Knowing my parents, if I had had a sister growing up she would have been encouraged to learn to cook unlike my brother and I. My wife and her siblings all learned through helping my mother in law prepare food in the kitchen.

This got me curious for a wider perspective on this from other men:

Do you "know" how to cook or are you comfortable cooking for yourself, for others?
Were you encouraged to learn how to cook growing up or did you learn as an adult?
Do you have any favorite or signature dishes you prepare?

My mother and her husband's hobby is trawling Facebook marketplace for things they never realized they wanted (and often repairing them) and they managed to obtain a Harvest Right Freeze Dryer at a laughably low price. They've had some fun with it, and I'll be over soon and am considering giving it a try.

We're getting into winter, so my first thought was to freeze dry some toppings to pour into my ramen as needed -- I often add whatever is in my fridge, but it would be nice to have something mindless to throw in. Once you're running the dryer, it makes sense to fill it completely for efficiency's sake, so I'd be making a good quantity. There are 5 trays, so it would make sense to do 5 different mixes, though I could do more than that by making a tray separator with foil.

A little bit on freeze drying: To do it efficiently, you pre-freeze whatever you want to dry. Small or thin pieces are best, because they will sublimate out moisture faster, meaning the cycle completes faster. That's important, because the whole assembly uses a ton of electricity. Things that are very fatty or oily (ie, bacon or peanut butter) will not freeze dry well, and then will not be shelf stable after drying either. The other benefit of small pieces is that they rehydrate faster in liquid.

My first thoughts were a mix with frozen peas, carrots, broccoli and edamame (maybe chicken? But that's more work because it would need to be cooked first). Perhaps another with chopped napa cabbage, grated ginger and garlic...? I considered just doing individual ingredients, but I think it would just be easier for me to have a premade packet I can open and go. I typically buy chicken ramen, but I'll occasionally get something different.

There aren't any big Asian grocers anywhere near where the freeze dryer is, so any obscure ingredients I would want to dry, I would have to bring with me.

Let me know your ideas!