On Wednesday, April 24, 2013 4:07:34 AM UTC-5, ViLco wrote:
> Roy wrote:
>
>
>
> > Brown the ground beef in a 12 inch non-stick frying pan using the
>
> > safflower oil. Add two cups of water initially and bring to a boil.
>
> > Keep at a rolling boil for 30 minutes after adding macaroni and
>
> > spices.
>
>
>
> After 30 minutes of rolling boil those macaroni will be almost glue, why
>
> don't you add them at a later point so that they cook only 10-12 minutes or
>
> whatever those macs need?
>
You act like Roy is something other than a clueless rube of a cook.

--Bryan