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[Ulfarr]

I'd advise against thawing the dough in the microwave. I've burned bread twice in the microwave in less than 1min and both times the bread got burnt in the inside while the outside was just fine. Now, the very low initial temperature of the frozen dough might help with preventing that, but to me that would be too risky.

Putting it the oven to thaw, might activate the leavening/kill the yeast in the outer layers, while the inner ones are still frozen. There is also a possibility that the dough will get too dry. Depending on what you'll end up making, these aren't necessarily problems.

Another alternative would be, to put in lukewarm water. It would take more time  and you'll have to find a way to prevent direct contact with the water but it should be gentler. I think wrapping the dough tightly in something like cellophane would be enough.

[scriver]

I've never really tried it myself, but a common thawing trick in my family household if you don't have a water proof package was to not just put it in water directly, but to put the frozen thing in a bowl, and then let the bowl float in water. We had a lot of metal cookware in my family though, it just struck me that it might not work as well with plastic bowls.

[Frumple]

Today was good results. Boil-in-bag brown rice, seasoned with curry powder and black pepper about half way through the cooking, then two patties worth of crumbled up hamburger, seasoned with my normal chili powder/paprika/pepper mix and a bit of cane syrup, a bit of butter, some bacon bits, and a couple slices of shredded-ish swiss cheese added to the rice once it was cooked. Took maybe 15-ish minutes to cook, probably less than 700 mg of sodium between the lot of it (cheese and meat was around 400-ish, bacon bits would add less than 200, nada in the rice or seasonings or syrup).

Tasty, filling, fairly cheap (meat and cheese the worst of it, of course), quick, not incredibly terrible for you... is good. Do beef and rice fairly often 'cause it's easy, but this is the first time in a while I've added seasoning while the rice was still boiling and actually went through the effort of putting in swiss instead of the pre-shredded (saltier) stuff I got. Worth the lil'bit of extra effort, heh.

[Frumple]

Git bumped, food thread!

Today is good, too. Fried potato... soup? Chowder? Stew? Something. It looks like thick soup or chowder, but there's no milk, just butter and cheese, so... anyway.

Airfried diced potatoes (2, russet) with black pepper/paprika/chilli powder seasoning mix and olive oil (360f for 21 minutes), then put in pot, covered to top of potatoes in ~50/50 unsalted chicken broth and water, and boiled at about half strength for another 25 minutes, adding ~2 servings of butter (something like two tablespoons, I think?) and some parsley at the 10 minutes remaining mark, then a bit of shredded cheese at 7/5/3 minutes remaining, along with a couple slices of shredded up honey smoked turkey at the 3, stirring occasionally.

Topped with some bacon bits, and it's... well, it's good. Not hard to make, either. Probably be better if I had, like... milk or something to make it a proper chowder or whatever (and maybe peeled the potatoes; it's good as is, but I think the texture'd be a bit better with something else done to the skin), but heck, it's good enough.

E: ~2 weeks later, frumple has discovered what happens if you add some brown sugar to buttered pepper/curry beef ramen and it is amazing. Put in slightly too much, but it's just. Nearly perfect. Almost the exact blend of savory and sweet that's basically my favorite taste in the world. Slightly less and it'll be right on target and I might have to stop cooking it out of fear of never eating anything else.

Exact makings... did cup of unsalted chicken broth and cup of water for base, once it started boiling added a serving of unsalted sweet cream butter and generous amounts of curry powder and black pepper. Boiled for 4 minutes (mostly due to starting the timer a bit before it actually started boiling), then put in bowl with ~ 1/3rd a seasoning packet and about as much brown sugar (recommendation, 2/3rds to 1/2 the amount of sugar to beef seasoning). Dumped in some diced up chicken nuggets for meat and it's just. Almost the platonic form of "frumple's favorite noddle dish".

I've been experimenting off and on with putting brown sugar in stuff lately, and apparently I really need to keep doing it because results so far have been "okay" to "I might consider murder if you try to take this from me".