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This device does violate the traditional teaching that you need a large volume of water to make pasta. I don't believe it (and neither does H. McGee FWIW). But if its ok to microwave pasta in a little water, you might as well boil in a small volume on the stove.

Wouldn't any container suffice?

Ah, the lunch count. Haven't thought about that in 45 years. There was a real rivalry between the HS band and the football team in the caf. They'd slam an apple into somebody's soup. Hated that. Somebody got to talking smack (though it wasn't called that at the time) and challenged the JV team to a football game. We thought we'd get killed. Nope, we beat them by a nose. God must've intervened, but we won. The cafeteria harassment abated a bit,although fruit would still fly occasionally.

Jaymes,strongly agree w Miracle Whip for dev. eggs. I have to add vinegar to mayo to make it right. I suspect that the scorn is tongue in cheek. Its just mayo after all.

Sausage, egg and cheese with peppery ketchup (a critical condiment here).

That's some beach house! Real trees and all, wow. New England? If its for temp storage and not for active composting I think that the container's main need is being stink proof. So anything with a tight lid would work...a big cooler...plastic bags. What volume do you anticipate?

Reflections... Give stuff you know he likes Don't make the food so weird that he gets made fun of. I remember a girl who had smelly tunafish every day. She was strange through HS, perhaps because of that. Ought to taste good more than being "correct". Nutrition is first calories, then all the other stuff that everybody likes to pay attention to. If you believe the story that breakfast is the most important meal of the day, then its the calories that make it important, not the fiber or vitamins or antioxidants. (of course too many calories aren't good yada yada yada)

devilled eggs, mac and beef, tortellini, stir fries, a dip and chips, cheese sandwich crackers, oreos, tastykakes, fruit etc

Hellman's on left, Duke's on right. Dukes was creamier and had less "body", it was a shade or two more yellow than H's D's was just a little more oily in the mouth and maybe more eggy. H's had a slightly greater tang. When tasted blindly there wasn't a clear difference except for the texture. But when does one eat spoons of mayo? In a pot. salad I think they'd be equivalent even given D's hideous oiliness.

Impressive selection of stuff. Esp cheeses. I'm bending, Rotuts.

Rollercoaster.

Maybe getting a spot on Eater as "the foraging guy" would brand you better? If you know Kenji Alt, he might be good for advice.

I butterfly and pound. Texture and even (quick) cooking.

Just ordered Duke's from Amazon. One of my favorite sides is pot.salad...we shall see.

And what is a vanilla slice? Whatever it is I'd rather call it snot block.

We are talking about Boston. Cranks abound. Brother Rotuts excepted of course.

vile foreigner?

Is the cake going to actually be used for the sacrament of communion? If so, will it be passed on plates or handed out individually? Will it be "paired" with wine or grape juice? A sweet cake might well clash on the tongue with the grape.

Great article by Kenji http://www.seriouseats.com/2015/08/the-food-lab-excerpt-the-best-meatloaf-recipe.html

British food criticism seems to be all about snark and the "clever" put-down. Actual substance is optional. Only the rare Brit critic pulls it off eg Jay Rayner (who used to frequent this site).

All the electronics look annoying.

So Alton Brown questions Bourdain's skills and holds up a series of Good Eats shows as some kind of equivalent to running a restaurant and a CIA education? http://greatideas.people.com/2015/08/12/alton-brown-camp-cutthroat-food-network-anthony-bourdain/ Seriously, Alton?

Yup. That's pokeweed. A poison if you eat it and a PITA in the garden.

Uncooked onion = agita for me.

Not much more to say. I impale the weiner on a skewer...spiral cut...then roast on the gas flame of a stove burner. Gets done fast. Some tomato-y onions ala a NYC dog cart would be just right.