re: Pro-Tip: cooking at hotels

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Where are you staying that there isn’t a microwave?

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Sous vide > microwaving a hot dog

1. Perfect, even heat.
A microwave blasts the outside with energy, so the edges get hot, the middle stays cool, and sometimes you get that rubbery “overcooked ring.” Sous vide heats the hot dog from edge to center at the same temperature, so every bite is identical.

2. No loss of juiciness or flavor
Microwaves force steam out of the hot dog, which is why they sometimes split or shrivel. Sous vide gently warms it in a sealed bag, so all the moisture stays inside. You get a snappier casing and a juicier interior. Because it doesn’t lose steam or juices, the seasoning inside the hot dog stays concentrated instead of evaporating.

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Are you not capable of closing a zip lock

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Us straight guys don’t want to give our hotdogs a sperm bath.
30 seconds in microwave and a lil mustard is good enough.

They boil shrimp in the coffee pots.

Trashy af.

I used to long-term stay in cheap hotels and would buy a cheap hotplate to use for a week. When the company stopped paying me a per diem and directly paying the hotel, I went to the Hampton or Fairfield.

But before that change came about, I would attempt to save money by cooking some meals in the hotel room.

One of my more brilliant ideas was to completely cover eggs in a bowl and microwave them. It had bad consequences for me. One of the eggs exploded and shattered the microwave turning plate which I had to replace.

Hot tubs are generally around 104 degrees. That's not going to do much cooking or heating wise.

So you're the hotel cook? Everybody needs a job I guess.