I agree. It’s non-prepared, but it’s not non-prepreprepared.
Ryan
Oops, I did one too many prefixes.
efin98
No, given that some of the wraps use pre-cooked meats and of course the chicken and tuna salads are from cans that’s actually pretty accurate if you think about it!
Not if you just shove it into the microwave, dump the packet over it, and eat.
If you put your own spices and veggies into the broth, of course it is.
That said, if the standard is “block of cheese” for non-prepared food, then ramen is at least as good.
Paul
Pro tip for student cooking: If the water from your hot tap is really hot, you can use it on your pot noodle without having to borrow a kettle!
efin98
…perfect gravatar for that tip!
Hoodiecrow
Health tip: hot water leaches metal from the pipes (mainly copper) and also spends more time in the hot water system waiting to be used (while cold water is more like fresh from the supply). If you see the sludge that gets periodically flushed from the hot water tanks you might lose the taste for using hot water for cooking.
ditrysia
Oh god thank you. It’s bothered me my whole life knowing there was probably a reason we actually heat water for cooking/brewing, but not knowing why.
N0083rp00F
All to true BUT most modern – inexpensive – plumbing installs use plastic pipe and if done right the pipe is rated for hot water use.
The good stuff is PFE lined and does not use glue or other solvents, so no worries about leachates. Concentrated contaminants already in the water supply is something else entirely.
Jason
Yup, here at least only older piping systems use copper- I believe all modern ones have to meet certain standards which includes the hot water being safe for consumption.
Deathjavu
P sure there’s still lead in a lot of piping in the US as well, which hot water pulls from the piping.
At least, that’s what the fridge magnet said.
Clif
I just want to know why the Cheese didn’t get a tag.
Does “put meat in countertop oven for 25-45 minutes, remove, eat” count? Because that’s about the extent of my bachelor chow cooking. Sometimes I get fancy and roast potatoes at the same time.
Try slow cooking in instant onion soup. It makes wonders and usually smells really nice. Just put half the water recommanded on the box. I’ve only done that in a proper oven but it might still work on the countertop. Otherwise you can always just learn how to make a croc monsieur (i.e. ham on bread with cheese melted ontop at a broil setting :p )
N0083rp00F
Crock pot with real onions, Tetra Pack stock, and whatever herbs and salts you want to add. Low and slow will perfume the room but cook things to perfection. May have to add extra water if too strong/salty.
Seriously, go buy a slow cooker. It’s a lazy, delicious way to cook, because 99% of slow cooker recipes can be summarized as “dump ingredients in crock pot, turn on heating element, ignore for 6-8 hours”. It’s best to get one with a programmable timer, so it can turn itself down to ‘keep warm’ after the appropriate cook time has passed.
Also, go binge read Cooking Comically. The chili recipes and Trust Fall Chicken are good, and the format and presentation really help break the process down.
Egg
Personally, even that is too much commitment in terms of deciding what I’m going to be eating. If it can’t be whipped up last-minute to suit the dietary whim of the evening, it’s too much!
(Rice is an exception, because rice is plain and comforting and goes with everything.)
Forrest Davis
Darn you Needfuldoer, darn you straight to heck! (staying family-friendly here)
Now I have yet another good source of odd-end recipes to dig through when I’m looking for something different to throw on the table… I’m making the Colombian Arepas tonight!
Do you have an instant read meat thermometer? I highly recommend getting one, because they take all of the guesswork out of determining if your meat is really cooked all the way through.
Don’t get a non-instant analog one that you’re supposed to leave on the piece of meat the whole time it cooks…those are prone to spontaneously blowing up in the oven. For that reason alone, an instant read digital is easily worth the $20+ you’ll have to spend on a decent one. (Good lower end options include OXO’s digital instant read and ThermoWork’s ThermoPop.)
Pah I eat your meal plan points for breakfast. I used to get a delivery from the local Walmart (in the uk Walmart delivers) every 3 months as a student. My housemates used to think I was planning for WWZ. I still ate a different cooked meal every night.
I have microwaved instant noodles, but ramen in a block in a packet? I did make some on stove top. Usually had some precooked frozen shrimp I would thaw out and put in a pan with butter and garlic salt. I’d prepare the ramen on the stop, and put just a touch of shrimp seasoning on top. Not a lot because that stuff is full of sodium. Eat with the shrimps and it was really good…
But for some reason the frozen shrimp I used to use started to taste terrible DX so I don’t do that recipe anymore 🙁 The shrimps were from CostCo so the big bag was really cheap. Also made an easy snack… But after a while they started to taste really…powdery. I dunno how to explained. And it wasn’t just 1 bad bag.
There are special plates now where you just dump the ramen block, the powder, and water and then you nuke it. It’s supposed to come out right, but I don’t trust them.
I mean I like my ramen kinda chewy but I’m afraid it would just melt the plate or something.
At the same dollar store at which you bought that piece of “special ramen cooker” crap that’s exactly the same as the “special mac-n-cheese cooker” or “special oatmeal cooker”, splurge (it might even cost the same or less) on a glass or microwave-safe ceramic bowl big enough to hold the ramen and use that. Easier to clean and it will last.
… That’s weird. Here, the kind in cups is meant to be filled from a kettle, not filled with cold water and nuked.
Ansel
I have heard that in a lot of places in the states, electric kettles aren’t a common thing, so that might be the difference.
Needfuldoer
They’re not. They take a long time to heat up on our typical 120v service. (We have 240v outlets, but they’re typically for large appliances like dryers and ranges.) It’s faster to just microwave hot or room temperature tap water.
The closest thing you’ll find in most places in the states is a hot tap on those water dispensers that take the 5 gallon jugs.
Inahc
And here they come with instructions for both methods. 🙂
Homemade Beef Barley Soup (or stew, depending on how much water you add):
Take a big stewpot (ideally) or a saucepan. Pour a little water in, just enough to cover the bottom. Medium heat. Brown your ground beef in it (doing so in water rather than oil will break it down into smaller pieces which is nice for the soup). Add a little salt, pepper, Worcestershire Sauce, oregano, garlic (powdered, fresh, minced, whatever), and a big squirt of ketchup. Mix together. Add a bunch of water. Add a bunch of barley (I like pot barley but it doesn’t matter what kind. Note: Can substitute rice or what although brown rice would probably be nicest). Add a bunch of lentils (brown or green, whatever). If you got ’em, dice up and add carrots, onions, and/or green onions or leeks; if you don’t have ’em, no biggee. Cabbage (especially savoy cabbage, aka the wrinkly one) is also nice in there. Can add split dried peas if you like; they will take the most cooking. Do like a couple handfuls of each of the dried stuff and the carrots, maybe 1/4 to 1/2 an onion if you have one. Or leeks; leeks are nice. Toss in a bouillon cube if you’ve got one, whatever flavour, doesn’t matter.
Bring it all to a boil over medium-high heat, stir, cover, and turn down to low, and let it quietly simmer at least two hours (three or more ideal, especially if you used the dried peas). Give it a stir occasionally and check if it needs more water. It’s done when the dried stuff is cooked through; don’t worry if any of it overcooks; the lentils, for example, break down into a mush and thicken it up nicely. Can substitute lentils completely if you don’t have the meat; may not need the ketchup in that case but will want to add another bouillon cube.
Keeps for a few days in the fridge (will thicken up; you’ll need to add a little more water when you reheat or nuke it); freezes well. Cheap to make, easy to do as it’s literally just tossing stuff (mostly dried) into a pot and then stirring occasionally and ignoring it otherwise until it’s done. Very tasty. 🙂
Serve with buttered bread or warm scones or crackers if you like.
Beef “Stroganoff”: Brown ground beef. Add a can of cream of mushroom soup. Stir well. Serve over broad egg noodles (cooked in salted water; can add a bouillon cube to the water if you like), and with like heated canned peas or peas and carrots, if you like. Or, hell, drain the can and toss it right in with the meat and stir it in with the soup.
Super simple, tasty, cheap comfort food. Reasonably healthy, as well.
Roborat
Wouldn’t it work better if you put in the vegetables and not the can?
Cock-a-leekie Soup: Again, super easy. Get a cheap cut of chicken (boneless skinless thighs works well, only need a few), dice, brown in oil in a pot. Add water, salt, chopped leeks, bouillon cube, and rice or barley (optional). Can add chopped green cabbage if you want to fill it out a bit, or add some chopped green onion at the end; but it’s not necessary. Fairly brothy soup, but nice on a cold day or if you’re feeling sick. You can toss in a little garlic if you like; a little curry powder just to add some complexity to the taste is nice too. Buttered bread or scones or what on the side are nice too.
Again, cheap and easy; you don’t need to worry too much about proportions etc, just so long as it tastes good. I like to give it all a stir and then scoop some up on my wooden spoon and see if there seems to be a reasonably balanced mix of meat and leeks/cabbage/whatever in there.
As an aside, green onions are less than a buck for a bunch; but they turn to green slime in the fridge really super fast, so don’t put them in there. Instead, take off any elastics, and put them in a glass of water on your window sill (in the kitchen, ideally), and they will sprout and last forever, and be ready whenever you want to snip a piece off. 😀 Well worth the 79 cents.
“Although I DO offer to buy her lots of sodas from the machine, ensuring she will be in there for at least the three minutes making microwave ramen takes. Sometimes I email her videos of waterfalls.”
Given the nature of this dorm, if microwave girl is “other Mary” then she probably gets up and “goes for a pee” every time she sees Nash hanging around her door with a noodle packet.
Heh if I wait that long though I’ll probably get fancier cheese than that. There’s a local brie called ‘Cendré de Lune’ that is to DIE FOR! Sometimes when I don’t feel like cooking I grab a small baguette or something, that cheese and grape tomato. Or some other time I had some slices of salami or other types of dry sausages.
Obviously it’s a little beyond a simple student’s budget.
missilentmurmur
We have a fishy little store where all the stuff gets after it can’t legally be on a regular supermarket shelf. So it has an everchanging collection, but this is the only place I can afford goat cheese, usually at half price. And it is an adventure every time. Will I find some good cheese today? Who knows
Okay, that is not okay, my opinion of Nash is decreasing
You can’t just — you can’t just DO that! You don’t know what kind of allergies they have, and beyond that, you can’t just invade someone’s private space like that!
I’ve got a friend with a severe allergy, and he can’t even eat food I’ve cooked in my kitchen. It *might* be fine, but he’s also said some of the worst reactions he’s ever had were from things where some cooking tool was allergen-adjacent, and technically “should be safe.”
Especially if this person is the only one who’s bothered to get their own microwave – you should definitely make sure it’s okay before you just throw your own food in there willy nilly.
I mean, Nash is a cartoon person and it’s just the punchline to a joke, all in fun, but it’s a really good point to keep in mind for the real world.
BaronPhD
If someone in your dorm had allergies that bad, you would know.
If nothing else, that is living surprisingly dangerously. I know quite a few people who would flip out about you sneaking into their room to use their appliances without permission.
Billie should probably lock her door whenever she’s not in her room, given the casual disregard for privacy and property shown here.
192 thoughts on “Legends”
CandidCanid
I wouldn’t call myself a chef, but sometimes I even go a little crazy and heat my noodles on a cooktop instead of a microwave.
Durandal_1707
However, I’m not sure I’d really refer to instant ramen as “non-preprepared.”
Ryan
I agree. It’s non-prepared, but it’s not non-prepreprepared.
Ryan
Oops, I did one too many prefixes.
efin98
No, given that some of the wraps use pre-cooked meats and of course the chicken and tuna salads are from cans that’s actually pretty accurate if you think about it!
Joshua Kronengold
Not if you just shove it into the microwave, dump the packet over it, and eat.
If you put your own spices and veggies into the broth, of course it is.
That said, if the standard is “block of cheese” for non-prepared food, then ramen is at least as good.
Paul
Pro tip for student cooking: If the water from your hot tap is really hot, you can use it on your pot noodle without having to borrow a kettle!
efin98
…perfect gravatar for that tip!
Hoodiecrow
Health tip: hot water leaches metal from the pipes (mainly copper) and also spends more time in the hot water system waiting to be used (while cold water is more like fresh from the supply). If you see the sludge that gets periodically flushed from the hot water tanks you might lose the taste for using hot water for cooking.
ditrysia
Oh god thank you. It’s bothered me my whole life knowing there was probably a reason we actually heat water for cooking/brewing, but not knowing why.
N0083rp00F
All to true BUT most modern – inexpensive – plumbing installs use plastic pipe and if done right the pipe is rated for hot water use.
The good stuff is PFE lined and does not use glue or other solvents, so no worries about leachates. Concentrated contaminants already in the water supply is something else entirely.
Jason
Yup, here at least only older piping systems use copper- I believe all modern ones have to meet certain standards which includes the hot water being safe for consumption.
Deathjavu
P sure there’s still lead in a lot of piping in the US as well, which hot water pulls from the piping.
At least, that’s what the fridge magnet said.
Clif
I just want to know why the Cheese didn’t get a tag.
SgtWadeyWilson
There’s no room for the cheese slices.
SgtWadeyWilson
Hmm… I think I misremembered an obscure Buffy quote.
http://i40.tinypic.com/dpbj0j.gif
Not cool, brain. Not. Cool.
Bruceski
Does “put meat in countertop oven for 25-45 minutes, remove, eat” count? Because that’s about the extent of my bachelor chow cooking. Sometimes I get fancy and roast potatoes at the same time.
Reltzik
Yup, sorry, you’ve gone too far.
You are beyond the chef event horizon and now you can never escape.
You’ve now become fully embroiled.
*flees for dear punning life*
Roborat
I really hope you get roasted for that one.
Goshii
That was a braisen pun Roborat.
Undrave
Try slow cooking in instant onion soup. It makes wonders and usually smells really nice. Just put half the water recommanded on the box. I’ve only done that in a proper oven but it might still work on the countertop. Otherwise you can always just learn how to make a croc monsieur (i.e. ham on bread with cheese melted ontop at a broil setting :p )
N0083rp00F
Crock pot with real onions, Tetra Pack stock, and whatever herbs and salts you want to add. Low and slow will perfume the room but cook things to perfection. May have to add extra water if too strong/salty.
Needfuldoer
Seriously, go buy a slow cooker. It’s a lazy, delicious way to cook, because 99% of slow cooker recipes can be summarized as “dump ingredients in crock pot, turn on heating element, ignore for 6-8 hours”. It’s best to get one with a programmable timer, so it can turn itself down to ‘keep warm’ after the appropriate cook time has passed.
Also, go binge read Cooking Comically. The chili recipes and Trust Fall Chicken are good, and the format and presentation really help break the process down.
Egg
Personally, even that is too much commitment in terms of deciding what I’m going to be eating. If it can’t be whipped up last-minute to suit the dietary whim of the evening, it’s too much!
(Rice is an exception, because rice is plain and comforting and goes with everything.)
Forrest Davis
Darn you Needfuldoer, darn you straight to heck! (staying family-friendly here)
Now I have yet another good source of odd-end recipes to dig through when I’m looking for something different to throw on the table… I’m making the Colombian Arepas tonight!
Tawdry Quirks
Do you have an instant read meat thermometer? I highly recommend getting one, because they take all of the guesswork out of determining if your meat is really cooked all the way through.
Don’t get a non-instant analog one that you’re supposed to leave on the piece of meat the whole time it cooks…those are prone to spontaneously blowing up in the oven. For that reason alone, an instant read digital is easily worth the $20+ you’ll have to spend on a decent one. (Good lower end options include OXO’s digital instant read and ThermoWork’s ThermoPop.)
Remmington Steele
I’ve no beef with that.
ozzi
Pah I eat your meal plan points for breakfast. I used to get a delivery from the local Walmart (in the uk Walmart delivers) every 3 months as a student. My housemates used to think I was planning for WWZ. I still ate a different cooked meal every night.
Ana Chronistic
dawgs, microwaves are stupid cheap, especially if you utilize the Poorcraft method (p. 25)
also I don’t think I’ve ever *microwaved* ramen
I did once buy a log of ground beef and essentially make ground beef stew in a pot by just stirring it (I don’t have patience for fancy cooking)
Undrave
I have microwaved instant noodles, but ramen in a block in a packet? I did make some on stove top. Usually had some precooked frozen shrimp I would thaw out and put in a pan with butter and garlic salt. I’d prepare the ramen on the stop, and put just a touch of shrimp seasoning on top. Not a lot because that stuff is full of sodium. Eat with the shrimps and it was really good…
But for some reason the frozen shrimp I used to use started to taste terrible DX so I don’t do that recipe anymore 🙁 The shrimps were from CostCo so the big bag was really cheap. Also made an easy snack… But after a while they started to taste really…powdery. I dunno how to explained. And it wasn’t just 1 bad bag.
Foxhack
“also I don’t think I’ve ever *microwaved* ramen”
There are special plates now where you just dump the ramen block, the powder, and water and then you nuke it. It’s supposed to come out right, but I don’t trust them.
I mean I like my ramen kinda chewy but I’m afraid it would just melt the plate or something.
Joshua Kronengold
Glass bowls are great. Just saying.
That said, I mostly make ramen on a stove top, just because it’s faster and cheaper (with a gas stove).
merbrat
Rectangular silicon container. There is one for Mac n cheese, too. (fill-line is different, because of different contents)
Jamie
They do fine. Not great; just fine. I find them impossible to clean satisfactorily.
Ansel
My silicone cookware is an ass to clean too, despite how it seems like it should be easier than my other, generally older, cookware.
Inahc
And silicone bakeware makes things taste weird. :/
Bathymetheus
Hey, Inahc = “Dune” reference?
Inahc
You, um, keep using that word…
Plates are flat. To make ramen you need a *bowl*.
DSL
At the same dollar store at which you bought that piece of “special ramen cooker” crap that’s exactly the same as the “special mac-n-cheese cooker” or “special oatmeal cooker”, splurge (it might even cost the same or less) on a glass or microwave-safe ceramic bowl big enough to hold the ramen and use that. Easier to clean and it will last.
Lena
They have ramen in cups here that you just fill with water up till the line and then microwave.
Kamino Neko
… That’s weird. Here, the kind in cups is meant to be filled from a kettle, not filled with cold water and nuked.
Ansel
I have heard that in a lot of places in the states, electric kettles aren’t a common thing, so that might be the difference.
Needfuldoer
They’re not. They take a long time to heat up on our typical 120v service. (We have 240v outlets, but they’re typically for large appliances like dryers and ranges.) It’s faster to just microwave hot or room temperature tap water.
The closest thing you’ll find in most places in the states is a hot tap on those water dispensers that take the 5 gallon jugs.
Inahc
And here they come with instructions for both methods. 🙂
Kryss LaBryn
Homemade Beef Barley Soup (or stew, depending on how much water you add):
Take a big stewpot (ideally) or a saucepan. Pour a little water in, just enough to cover the bottom. Medium heat. Brown your ground beef in it (doing so in water rather than oil will break it down into smaller pieces which is nice for the soup). Add a little salt, pepper, Worcestershire Sauce, oregano, garlic (powdered, fresh, minced, whatever), and a big squirt of ketchup. Mix together. Add a bunch of water. Add a bunch of barley (I like pot barley but it doesn’t matter what kind. Note: Can substitute rice or what although brown rice would probably be nicest). Add a bunch of lentils (brown or green, whatever). If you got ’em, dice up and add carrots, onions, and/or green onions or leeks; if you don’t have ’em, no biggee. Cabbage (especially savoy cabbage, aka the wrinkly one) is also nice in there. Can add split dried peas if you like; they will take the most cooking. Do like a couple handfuls of each of the dried stuff and the carrots, maybe 1/4 to 1/2 an onion if you have one. Or leeks; leeks are nice. Toss in a bouillon cube if you’ve got one, whatever flavour, doesn’t matter.
Bring it all to a boil over medium-high heat, stir, cover, and turn down to low, and let it quietly simmer at least two hours (three or more ideal, especially if you used the dried peas). Give it a stir occasionally and check if it needs more water. It’s done when the dried stuff is cooked through; don’t worry if any of it overcooks; the lentils, for example, break down into a mush and thicken it up nicely. Can substitute lentils completely if you don’t have the meat; may not need the ketchup in that case but will want to add another bouillon cube.
Keeps for a few days in the fridge (will thicken up; you’ll need to add a little more water when you reheat or nuke it); freezes well. Cheap to make, easy to do as it’s literally just tossing stuff (mostly dried) into a pot and then stirring occasionally and ignoring it otherwise until it’s done. Very tasty. 🙂
Serve with buttered bread or warm scones or crackers if you like.
Kryss LaBryn
Beef “Stroganoff”: Brown ground beef. Add a can of cream of mushroom soup. Stir well. Serve over broad egg noodles (cooked in salted water; can add a bouillon cube to the water if you like), and with like heated canned peas or peas and carrots, if you like. Or, hell, drain the can and toss it right in with the meat and stir it in with the soup.
Super simple, tasty, cheap comfort food. Reasonably healthy, as well.
Roborat
Wouldn’t it work better if you put in the vegetables and not the can?
Kryss LaBryn
Cock-a-leekie Soup: Again, super easy. Get a cheap cut of chicken (boneless skinless thighs works well, only need a few), dice, brown in oil in a pot. Add water, salt, chopped leeks, bouillon cube, and rice or barley (optional). Can add chopped green cabbage if you want to fill it out a bit, or add some chopped green onion at the end; but it’s not necessary. Fairly brothy soup, but nice on a cold day or if you’re feeling sick. You can toss in a little garlic if you like; a little curry powder just to add some complexity to the taste is nice too. Buttered bread or scones or what on the side are nice too.
Again, cheap and easy; you don’t need to worry too much about proportions etc, just so long as it tastes good. I like to give it all a stir and then scoop some up on my wooden spoon and see if there seems to be a reasonably balanced mix of meat and leeks/cabbage/whatever in there.
As an aside, green onions are less than a buck for a bunch; but they turn to green slime in the fridge really super fast, so don’t put them in there. Instead, take off any elastics, and put them in a glass of water on your window sill (in the kitchen, ideally), and they will sprout and last forever, and be ready whenever you want to snip a piece off. 😀 Well worth the 79 cents.
Doctor_Who
“Although I DO offer to buy her lots of sodas from the machine, ensuring she will be in there for at least the three minutes making microwave ramen takes. Sometimes I email her videos of waterfalls.”
DarkoNeko
Microwave girl for other Mary ?
showler
Given the nature of this dorm, if microwave girl is “other Mary” then she probably gets up and “goes for a pee” every time she sees Nash hanging around her door with a noodle packet.
Undrave
Man now I want some cheddar or something…
Inahc
me too.
luckily, tomorrow is grocery day. I will buy ALL the cheese! 🙂
(…because it was already on the shopping list)
Undrave
Heh if I wait that long though I’ll probably get fancier cheese than that. There’s a local brie called ‘Cendré de Lune’ that is to DIE FOR! Sometimes when I don’t feel like cooking I grab a small baguette or something, that cheese and grape tomato. Or some other time I had some slices of salami or other types of dry sausages.
Obviously it’s a little beyond a simple student’s budget.
missilentmurmur
We have a fishy little store where all the stuff gets after it can’t legally be on a regular supermarket shelf. So it has an everchanging collection, but this is the only place I can afford goat cheese, usually at half price. And it is an adventure every time. Will I find some good cheese today? Who knows
ProfessorDetective
I always want Cheddar, but now I want it slightly more. Damnit, where’s my coat? I’m going to the store.
Bagge
These people are all REBELS.
Undrave
Raw raw, fight the powah!
Pablo360
Okay, that is not okay, my opinion of Nash is decreasing
You can’t just — you can’t just DO that! You don’t know what kind of allergies they have, and beyond that, you can’t just invade someone’s private space like that!
/microrant
Dean
/microwaverant
DT
I don’t get it, what do allergies have to do with using someone else’s microwave…
Doctor_Who
I guess you could leave traces of food in there? I’ve never seen a microwave that maintained a clean ceiling for very long.
Bruceski
Microwaves are like black socks. Never need to clean em.
Undrave
Which is why a microwave should be kept below eye level at all time. Filth you can’t see doesn’t exist :p
Indy
I’ve got a friend with a severe allergy, and he can’t even eat food I’ve cooked in my kitchen. It *might* be fine, but he’s also said some of the worst reactions he’s ever had were from things where some cooking tool was allergen-adjacent, and technically “should be safe.”
Especially if this person is the only one who’s bothered to get their own microwave – you should definitely make sure it’s okay before you just throw your own food in there willy nilly.
I mean, Nash is a cartoon person and it’s just the punchline to a joke, all in fun, but it’s a really good point to keep in mind for the real world.
BaronPhD
If someone in your dorm had allergies that bad, you would know.
shikomekidommi
If nothing else, that is living surprisingly dangerously. I know quite a few people who would flip out about you sneaking into their room to use their appliances without permission.
Billie should probably lock her door whenever she’s not in her room, given the casual disregard for privacy and property shown here.
Maveric1984
Wait… is there another deaf character in the room? Is she interpreting, or just a hand talker?
Amias
She’s interpreting for Beatrice, I assumed.
Amias
(Beatrice, who has made jokes about being Deaf.
Maveric1984
I guess I didn’t grok on the fact that she was deaf since she spoke (yes, I know not all deaf people are mute)