Here, it's usually shrimp or Broccoli.

I've finally gone to simply cooking those separately.

Broccoli is SO easily cooked to mush; I now just steam it on it's own
and add it to the final dish. Timing is everything.

Shrimp gets pan fried in butter and olive oil, most often with a bit of
garlic and salt free lemon pepper and mixed in with the final dish once
it pinks up.

I know that there is a way to properly add Broccoli to a final stir fry
or steamed veggie mix, but I have yet to get it right. :-P Now I just
stir it in pre-cooked once the heat is turned off.
Cooking it by itself and then adding it once all else is done has been
easier and more successful, and it works fine flavor-wise in the final
dish.

Mushrooms are easy. They don't seem to care. ;-) I may cook them with
either one for extra flavor, or start them in the original dish that I
was preparing in the first place.

Eggs are also easily overcooked! I generally cook them by themselves and
stir them into a final dish... and it keeps them from sticking to the
rest of the food.

Anyone else?

I just hate food that has had the "life" cooked out of it. ;-p
Seems to be harder to digest too, especially eggs. Or it just loses
flavor and texture to the point you may as well not have bothered.

It's one reason I'm not overly fond of steam tables.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> Here, it's usually shrimp or Broccoli.
>
> I've finally gone to simply cooking those separately.
>
> Broccoli is SO easily cooked to mush; I now just steam it on it's own
> and add it to the final dish. Timing is everything.
>

I have never thought to pre-cook broccoli before adding it to a dish and it
makes perfect sense. I feel a slap-your-forehead-*duh*-kind-of-moment,
here. <g> It would help tremendously in a stir-fry if it was steamed
first; broccoli seems to take the longest. Thanks!

Another food that can get overcooked easily is steamed asparagus. Cook it
too long and it becomes discolored and stringy. It's a fine line, too. One
minute it's too crisp and the next it's mush. After many unsuccessful
tries, I learned to stop at *just* before fork tender, take the steamer off
the heat, and run the spears under cold water to halt the cooking process.
I get bright green tender spears every time. (Well, unless I'm grilling or
roasting, anyway.)

kili

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > Here, it's usually shrimp or Broccoli.
> >
> > I've finally gone to simply cooking those separately.
> >
> > Broccoli is SO easily cooked to mush; I now just steam it on it's own
> > and add it to the final dish. Timing is everything.
> >
>
> I have never thought to pre-cook broccoli before adding it to a dish and it
> makes perfect sense. I feel a slap-your-forehead-*duh*-kind-of-moment,
> here. <g> It would help tremendously in a stir-fry if it was steamed
> first; broccoli seems to take the longest. Thanks!

Welcome! This has worked very well for us here.

>
> Another food that can get overcooked easily is steamed asparagus.

Oh I do so agree!

> Cook it
> too long and it becomes discolored and stringy. It's a fine line, too. One
> minute it's too crisp and the next it's mush. After many unsuccessful
> tries, I learned to stop at *just* before fork tender, take the steamer off
> the heat, and run the spears under cold water to halt the cooking process.
> I get bright green tender spears every time. (Well, unless I'm grilling or
> roasting, anyway.)
>
> kili

That is a good idea.

I've not used the cold water rinse to stop stuff from cooking yet.
I tend to forget that technique, thanks for the reminder!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500:

??>> Omelet wrote:
??>>> Here, it's usually shrimp or Broccoli.
??>>>
??>>> I've finally gone to simply cooking those separately.
??>>>
??>>> Broccoli is SO easily cooked to mush; I now just steam
??>>> it on it's own and add it to the final dish. Timing is
??>>> everything.
??>>>
??>> I have never thought to pre-cook broccoli before adding it
??>> to a dish and it makes perfect sense. I feel a
??>> slap-your-forehead-*duh*-kind-of-moment, here. <g> It
??>> would help tremendously in a stir-fry if it was
??>> steamed first; broccoli seems to take the longest.
??>> Thanks!

Sorry, can't resist: broccoli should never be cooked for me or
served to me. Raw, it can be used to pick up a dip. Actually,
I'm not quite telling the truth since I quite like the *stems*
cooked for a couple of minutes and served cold with a
vinaigrette (Hungarian I believe). Broccolini will also work
that way for me.

My candidate for overcooking, based on suffering thro' a British
upbringing, is Brussels Sprouts. After much more than three
minutes cooking I won't eat them tho' I actually like them
cooked to my taste.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 11 Jul 2007 18:48:21 GMT, "James Silverton"
> wrote:

>vinaigrette (Hungarian I believe)

Sounds interesting - I found one using hungarian peppers and wasabi
paste. That's fusion, not Hungarian.

Got a recipe?
--

History is a vast early warning system
Norman Cousins

sf wrote on Wed, 11 Jul 2007 12:18:12 -0700:

??>> vinaigrette (Hungarian I believe)

s> Sounds interesting - I found one using hungarian peppers and
s> wasabi paste. That's fusion, not Hungarian.

s> Got a recipe?

For mine, a standard vinaigrette (oil, salt and vinegar, perhaps
a little garlic) works well. It tastes good as a salad with beef
paprika. The broccoli should be cut into bite-size pieces.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <VB9li.3391$Y_3.1063@trnddc04>,
"James Silverton" > wrote:

> Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500:
>
> ??>> Omelet wrote:
> ??>>> Here, it's usually shrimp or Broccoli.
> ??>>>
> ??>>> I've finally gone to simply cooking those separately.
> ??>>>
> ??>>> Broccoli is SO easily cooked to mush; I now just steam
> ??>>> it on it's own and add it to the final dish. Timing is
> ??>>> everything.
> ??>>>
> ??>> I have never thought to pre-cook broccoli before adding it
> ??>> to a dish and it makes perfect sense. I feel a
> ??>> slap-your-forehead-*duh*-kind-of-moment, here. <g> It
> ??>> would help tremendously in a stir-fry if it was
> ??>> steamed first; broccoli seems to take the longest.
> ??>> Thanks!
>
> Sorry, can't resist: broccoli should never be cooked for me or
> served to me. Raw, it can be used to pick up a dip. Actually,
> I'm not quite telling the truth since I quite like the *stems*
> cooked for a couple of minutes and served cold with a
> vinaigrette (Hungarian I believe). Broccolini will also work
> that way for me.

I LIKE raw Broccoli, but it does not like me. Unfortunately. :-(

>
> My candidate for overcooking, based on suffering thro' a British
> upbringing, is Brussels Sprouts. After much more than three
> minutes cooking I won't eat them tho' I actually like them
> cooked to my taste.
>
> James Silverton

I've not eaten them in years and have been trying to work up the courage
to try again. I understand they are best done roasted.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Wed, 11 Jul 2007 18:48:21 GMT, "James Silverton"
> wrote:

> Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500:
>
> ??>> Omelet wrote:
> ??>>> Here, it's usually shrimp or Broccoli.
> ??>>>
> ??>>> I've finally gone to simply cooking those separately.
> ??>>>
> ??>>> Broccoli is SO easily cooked to mush; I now just steam
> ??>>> it on it's own and add it to the final dish. Timing is
> ??>>> everything.
> ??>>>
> ??>> I have never thought to pre-cook broccoli before adding it
> ??>> to a dish and it makes perfect sense. I feel a
> ??>> slap-your-forehead-*duh*-kind-of-moment, here. <g> It
> ??>> would help tremendously in a stir-fry if it was
> ??>> steamed first; broccoli seems to take the longest.
> ??>> Thanks!
>
>Sorry, can't resist: broccoli should never be cooked for me or
>served to me. Raw, it can be used to pick up a dip. Actually,
>I'm not quite telling the truth since I quite like the *stems*
>cooked for a couple of minutes and served cold with a
>vinaigrette (Hungarian I believe). Broccolini will also work
>that way for me.
>
>James Silverton

the stems are an underrated, overlooked part of the vegetable.

your pal,
blake

blake murphy wrote:
> On Wed, 11 Jul 2007 18:48:21 GMT, "James Silverton"
> > wrote:
>
>> Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500:
>>
>>>> Omelet wrote:
>>>>> Here, it's usually shrimp or Broccoli.
>>>>>
>>>>> I've finally gone to simply cooking those separately.
>>>>>
>>>>> Broccoli is SO easily cooked to mush; I now just steam
>>>>> it on it's own and add it to the final dish. Timing is
>>>>> everything.
>>>>>
>>>> I have never thought to pre-cook broccoli before adding it
>>>> to a dish and it makes perfect sense. I feel a
>>>> slap-your-forehead-*duh*-kind-of-moment, here. <g> It
>>>> would help tremendously in a stir-fry if it was
>>>> steamed first; broccoli seems to take the longest.
>>>> Thanks!
>>
>> Sorry, can't resist: broccoli should never be cooked for me or
>> served to me. Raw, it can be used to pick up a dip. Actually,
>> I'm not quite telling the truth since I quite like the *stems*
>> cooked for a couple of minutes and served cold with a
>> vinaigrette (Hungarian I believe). Broccolini will also work
>> that way for me.
>>
>> James Silverton
>
> the stems are an underrated, overlooked part of the vegetable.

That's a fact. I love 'em.

--
Dave
www.davebbq.com

Omelet said...

> Eggs are also easily overcooked! I generally cook them by themselves and
> stir them into a final dish... and it keeps them from sticking to the
> rest of the food.
>
> Anyone else?


Well, uhm... with a nick such as Omelet, you better not be messing up eggs!!!

Andy

In article >, Andy <q> wrote:

> Omelet said...
>
> > Eggs are also easily overcooked! I generally cook them by themselves and
> > stir them into a final dish... and it keeps them from sticking to the
> > rest of the food.
> >
> > Anyone else?
>
>
> Well, uhm... with a nick such as Omelet, you better not be messing up eggs!!!
>
> Andy

ROFL!!!

Indeed...

Over on the weight lifting list, I've managed to help a couple of people
that had trouble with indigestion after eating eggs.

They were simply over-cooking them.

Rubber cooked eggs tend to sit like lead in the stomach, and you don't
even need to be allergic to them.

Over-cooked food in general tends to make me feel ill.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote

> Anyone else?

Angel hair pasta is tricky for me.

nancy

In article >,
"Nancy Young" > wrote:

> "Omelet" > wrote
>
> > Anyone else?
>
> Angel hair pasta is tricky for me.
>
> nancy

Ooh good one!

I've erred cooking pasta to moosh a few of times.
It's why I've learned to love my kitchen timers so. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jul 11, 1:16?pm, "Nancy Young" > wrote:
> "Omelet" > wrote
>
> > Anyone else?
>
> Angel hair pasta is tricky for me.

Easy, once you start do not leave the stove, not even to refill your
wine glass.

Sheldon

writes:
>Here, it's usually shrimp or Broccoli.

Toast is literally the easiest food to overcook.

blAndy

In article >, blAndy > wrote:

> writes:
> >Here, it's usually shrimp or Broccoli.
>
> Toast is literally the easiest food to overcook.
>
> blAndy

<snork>

You would go there. :-)

It astounds me that dad keeps setting the toaster all the way up to
"incinerate" and then wonders why the toast burns!!!

It's easy to over-cook, but it's also one of the easier things to
control. Toasters have a dial!!!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

writes:
>In article >, blAndy > wrote:
>
>> writes:
>> >Here, it's usually shrimp or Broccoli.
>>
>> Toast is literally the easiest food to overcook.
>>
>> blAndy
>
><snork>
>
>You would go there. :-)
>
>It astounds me that dad keeps setting the toaster all the way up to
>"incinerate" and then wonders why the toast burns!!!
>
>It's easy to over-cook, but it's also one of the easier things to
>control. Toasters have a dial!!!

Well, that depends a lot on the toaster... meaning either the
appliance or the person operating it, take your pick. :-D

blAndy

blAndy wrote on Wed, 11 Jul 2007 20:22:18 +0000 (UTC):

b> writes:
??>> In article >, blAndy
??>> > wrote:
??>>
??>>> writes:
??>>>> Here, it's usually shrimp or Broccoli.
??>>>
??>>> Toast is literally the easiest food to overcook.
??>>>
??>>> blAndy
??>>
??>> <snork>
??>>
??>> You would go there. :-)
??>>
??>> It astounds me that dad keeps setting the toaster all the
??>> way up to "incinerate" and then wonders why the toast
??>> burns!!!
??>>
??>> It's easy to over-cook, but it's also one of the easier
??>> things to control. Toasters have a dial!!!

b> Well, that depends a lot on the toaster... meaning either
b> the appliance or the person operating it, take your pick.
b> :-D

Depends on what you are toasting! I often make toast from frozen
bread directly from the freezer and the longest setting is not
enough. It's best to set it to medium and toast twice.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <bbbli.2043$YH3.1351@trnddc08>,
"James Silverton" > wrote:

> blAndy wrote on Wed, 11 Jul 2007 20:22:18 +0000 (UTC):
>
> b> writes:
> ??>> In article >, blAndy
> ??>> > wrote:
> ??>>
> ??>>> writes:
> ??>>>> Here, it's usually shrimp or Broccoli.
> ??>>>
> ??>>> Toast is literally the easiest food to overcook.
> ??>>>
> ??>>> blAndy
> ??>>
> ??>> <snork>
> ??>>
> ??>> You would go there. :-)
> ??>>
> ??>> It astounds me that dad keeps setting the toaster all the
> ??>> way up to "incinerate" and then wonders why the toast
> ??>> burns!!!
> ??>>
> ??>> It's easy to over-cook, but it's also one of the easier
> ??>> things to control. Toasters have a dial!!!
>
> b> Well, that depends a lot on the toaster... meaning either
> b> the appliance or the person operating it, take your pick.
> b> :-D
>
> Depends on what you are toasting! I often make toast from frozen
> bread directly from the freezer and the longest setting is not
> enough. It's best to set it to medium and toast twice.
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

Depends on the toaster... Dad thinks like you do.
We don't eat a lot of bread so it's always frozen. The dial runs from 0
to 10 and I set it on about 7.5 and frozen slices come out perfect. Dad
turns it all the way up and I end up having to light incense.

The only smell I hate worse than burnt toast is burnt popcorn!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, blAndy > wrote:

> writes:
> >In article >, blAndy > wrote:
> >
> >> writes:
> >> >Here, it's usually shrimp or Broccoli.
> >>
> >> Toast is literally the easiest food to overcook.
> >>
> >> blAndy
> >
> ><snork>
> >
> >You would go there. :-)
> >
> >It astounds me that dad keeps setting the toaster all the way up to
> >"incinerate" and then wonders why the toast burns!!!
> >
> >It's easy to over-cook, but it's also one of the easier things to
> >control. Toasters have a dial!!!
>
> Well, that depends a lot on the toaster... meaning either the
> appliance or the person operating it, take your pick. :-D
>
> blAndy

See above. <g>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"blAndy" > wrote in message ...
> writes:
>>Here, it's usually shrimp or Broccoli.
>
> Toast is literally the easiest food to overcook.

When I was a kid, I thought scraping with a butter knife was part of making
toast. My parents received a ton of toasters as wedding gifts, mostly all
the same kind, most likely bought at my grandpa's store. All of them burned
the toast. Instead of buying a new toaster when we got tired of the one we
were using, they just opened a new box.

When I got my first apartment, I used a toaster oven to maek toast,
convinced that it was the only way to get it not to burn. Imagine my shock
when I visited a friend and saw that her toaster made perfect toast! Since
then I think I've owned about 4 different toasters. I usually get rid of
them when they get rather decrepit looking, although they still work. My
current toaster is Hello Kitty. Works fine but only toasts Hello Kitty's
face on the bread if you use that cheap white bread.

On Thu, 12 Jul 2007 06:08:31 GMT, "Julie Bove" >
wrote:

>
>"blAndy" > wrote in message ...
>> writes:
>>>Here, it's usually shrimp or Broccoli.
>>
>> Toast is literally the easiest food to overcook.
>
>When I was a kid, I thought scraping with a butter knife was part of making
>toast. My parents received a ton of toasters as wedding gifts, mostly all
>the same kind, most likely bought at my grandpa's store. All of them burned
>the toast. Instead of buying a new toaster when we got tired of the one we
>were using, they just opened a new box.
>
>When I got my first apartment, I used a toaster oven to maek toast,
>convinced that it was the only way to get it not to burn. Imagine my shock
>when I visited a friend and saw that her toaster made perfect toast! Since
>then I think I've owned about 4 different toasters. I usually get rid of
>them when they get rather decrepit looking, although they still work. My
>current toaster is Hello Kitty. Works fine but only toasts Hello Kitty's
>face on the bread if you use that cheap white bread.
>

dear god. i don't think i could face hello kitty on the plate at any
time of day, let alone breakfast.

your pal,
blake

In article >,
blake murphy > wrote:

> On Thu, 12 Jul 2007 06:08:31 GMT, "Julie Bove" >
> wrote:
>
> >
> >"blAndy" > wrote in message ...
> >> writes:
> >>>Here, it's usually shrimp or Broccoli.
> >>
> >> Toast is literally the easiest food to overcook.
> >
> >When I was a kid, I thought scraping with a butter knife was part of making
> >toast. My parents received a ton of toasters as wedding gifts, mostly all
> >the same kind, most likely bought at my grandpa's store. All of them burned
> >the toast. Instead of buying a new toaster when we got tired of the one we
> >were using, they just opened a new box.
> >
> >When I got my first apartment, I used a toaster oven to maek toast,
> >convinced that it was the only way to get it not to burn. Imagine my shock
> >when I visited a friend and saw that her toaster made perfect toast! Since
> >then I think I've owned about 4 different toasters. I usually get rid of
> >them when they get rather decrepit looking, although they still work. My
> >current toaster is Hello Kitty. Works fine but only toasts Hello Kitty's
> >face on the bread if you use that cheap white bread.
> >
>
> dear god. i don't think i could face hello kitty on the plate at any
> time of day, let alone breakfast.
>
> your pal,
> blake

That depends...

Try this one:

<http://triggercontrol.proboards2.com...tion=print&thr
ead=1169999145>

I have the t-shirt pattern on file. Just have not had one made up yet.
;-)

The perfect range shirt for women...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

blake murphy wrote:

> On Thu, 12 Jul 2007 06:08:31 GMT, "Julie Bove" >
> wrote:
>
> >
> >"blAndy" > wrote in message ...
> >> writes:
> >>>Here, it's usually shrimp or Broccoli.
> >>
> >> Toast is literally the easiest food to overcook.
> >
> >When I was a kid, I thought scraping with a butter knife was part of
making
> >toast. My parents received a ton of toasters as wedding gifts, mostly
all
> >the same kind, most likely bought at my grandpa's store. All of them
burned
> >the toast. Instead of buying a new toaster when we got tired of the one
we
> >were using, they just opened a new box.
> >
> >When I got my first apartment, I used a toaster oven to maek toast,
> >convinced that it was the only way to get it not to burn. Imagine my
shock
> >when I visited a friend and saw that her toaster made perfect toast!
Since
> >then I think I've owned about 4 different toasters. I usually get rid of
> >them when they get rather decrepit looking, although they still work. My
> >current toaster is Hello Kitty. Works fine but only toasts Hello Kitty's
> >face on the bread if you use that cheap white bread.
> >
>
> dear god. i don't think i could face hello kitty on the plate at any
> time of day, let alone breakfast.


Who doesn't love eating pussy at breakfast...???

^..^

--
Best
Greg

"I am smarter than you think I am"
- Maryanne "Loafhead" Kehoe to me
in alt.gossip.celebrities

"Gregory Morrow" > wrote
>
> Who doesn't love eating pussy at breakfast...???
>
> ^..^

Um, you?

On Jul 11, 12:56 pm, Omelet > wrote:
> Here, it's usually shrimp or Broccoli.
>
> I've finally gone to simply cooking those separately.
>
> Broccoli is SO easily cooked to mush; I now just steam it on it's own
> and add it to the final dish. Timing is everything.
>
> Shrimp gets pan fried in butter and olive oil, most often with a bit of
> garlic and salt free lemon pepper and mixed in with the final dish once
> it pinks up.
>
> I know that there is a way to properly add Broccoli to a final stir fry
> or steamed veggie mix, but I have yet to get it right. :-P Now I just
> stir it in pre-cooked once the heat is turned off.
> Cooking it by itself and then adding it once all else is done has been
> easier and more successful, and it works fine flavor-wise in the final
> dish.
>
> Mushrooms are easy. They don't seem to care. ;-) I may cook them with
> either one for extra flavor, or start them in the original dish that I
> was preparing in the first place.
>
> Eggs are also easily overcooked! I generally cook them by themselves and
> stir them into a final dish... and it keeps them from sticking to the
> rest of the food.
>
> Anyone else?
>
> I just hate food that has had the "life" cooked out of it. ;-p
> Seems to be harder to digest too, especially eggs. Or it just loses
> flavor and texture to the point you may as well not have bothered.
>
> It's one reason I'm not overly fond of steam tables.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

I totally agree with broccoli. Apsaragus too. I'd also have to say
boneless chicken breasts/tenders are also.

Kris

I'm surprised no one has mentioned sushi or sashimi yet.

Bob

On Wed, 11 Jul 2007 14:02:15 -0500, zxcvbob >
wrote:

>I'm surprised no one has mentioned sushi or sashimi yet.
>
Why should they?
--

History is a vast early warning system
Norman Cousins

In article >,
zxcvbob > wrote:

> I'm surprised no one has mentioned sushi or sashimi yet.
>
> Bob

You just did. <lol>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> zxcvbob > wrote:
>
>> I'm surprised no one has mentioned sushi or sashimi yet.
>>
>> Bob
>
> You just did. <lol>

For me, it is Asparagus. I suppose different thicknesses of the stalks
are the villains, but I also forget to allow for the fact that they they
keep on cooking after I take them out of the steamer. Every once in a
while I do everything right and pat myself on the back, because the
Asparagus are so perfect. Then comes the next time and.......

margaret suran wrote:
> Omelet wrote:
>> In article >,
>> zxcvbob > wrote:
>>
>>> I'm surprised no one has mentioned sushi or sashimi yet.
>>>
>>> Bob
>>
>> You just did. <lol>
>
> For me, it is Asparagus. I suppose different thicknesses of the
> stalks are the villains, but I also forget to allow for the fact that
> they they keep on cooking after I take them out of the steamer.
> Every once in a while I do everything right and pat myself on the
> back, because the Asparagus are so perfect. Then comes the next time
> and.......

Run cold water over the asparagus the minute they come out of the steamer.
You get perfect spears every time.

kili

In article >,
"kilikini" > wrote:

> margaret suran wrote:
> > Omelet wrote:
> >> In article >,
> >> zxcvbob > wrote:
> >>
> >>> I'm surprised no one has mentioned sushi or sashimi yet.
> >>>
> >>> Bob
> >>
> >> You just did. <lol>
> >
> > For me, it is Asparagus. I suppose different thicknesses of the
> > stalks are the villains, but I also forget to allow for the fact that
> > they they keep on cooking after I take them out of the steamer.
> > Every once in a while I do everything right and pat myself on the
> > back, because the Asparagus are so perfect. Then comes the next time
> > and.......
>
> Run cold water over the asparagus the minute they come out of the steamer.
> You get perfect spears every time.
>
> kili

A bit of advice I intend to try. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . net>,
margaret suran > wrote:

> Omelet wrote:
> > In article >,
> > zxcvbob > wrote:
> >
> >> I'm surprised no one has mentioned sushi or sashimi yet.
> >>
> >> Bob
> >
> > You just did. <lol>
>
> For me, it is Asparagus. I suppose different thicknesses of the stalks
> are the villains, but I also forget to allow for the fact that they they
> keep on cooking after I take them out of the steamer. Every once in a
> while I do everything right and pat myself on the back, because the
> Asparagus are so perfect. Then comes the next time and.......

Understood! To date, I've only seen one person cook them right all the
time and that's Kili! I've got to try that cold water trick next time I
steam some.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article . net>,
> margaret suran > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> zxcvbob > wrote:
>>>
>>>> I'm surprised no one has mentioned sushi or sashimi yet.
>>>>
>>>> Bob
>>>
>>> You just did. <lol>
>>
>> For me, it is Asparagus. I suppose different thicknesses of the
>> stalks are the villains, but I also forget to allow for the fact
>> that they they keep on cooking after I take them out of the steamer.
>> Every once in a while I do everything right and pat myself on the
>> back, because the Asparagus are so perfect. Then comes the next
>> time and.......
>
> Understood! To date, I've only seen one person cook them right all the
> time and that's Kili! I've got to try that cold water trick next time
> I steam some.

It works! I like to serve my asparagus with either a lemon butter parmesan
crusty topping or with a honey mustard dipping sauce - to be frugal I use
Ken's Steakhouse Salad Dressing. Hubby likes his asparagus plain. Gosh,
I'm already anticipating Spring! LOL.

kili

Omelet wrote:
> Here, it's usually shrimp or Broccoli.

For me, calamari (especially 'rings') - DH gets that job

--
Cheers
Chatty Cathy

"Chatty Cathy" > wrote in message
...
> Omelet wrote:
>> Here, it's usually shrimp or Broccoli.
>
> For me, calamari (especially 'rings') - DH gets that job
>
> --
> Cheers
> Chatty Cathy

Calamari and other squid and octopus all seems to have a life of their own
when being cooked. However, I went to a chinese buffet for the first time
in about 15 years yesterday, and they had peppered baby octopus cooked to
perfection, I ate a good two plates full.

Peter wrote on Wed, 11 Jul 2007 19:30:03 GMT:


P> "Chatty Cathy" > wrote in message
P> ...
??>> Omelet wrote:
??>>> Here, it's usually shrimp or Broccoli.
??>>
??>> For me, calamari (especially 'rings') - DH gets that job
??>>
P> Calamari and other squid and octopus all seems to have a
life of their own
when being cooked. However, I went to a chinese buffet for the
first time
in about 15 years yesterday, and they had peppered baby octopus
cooked to
P> perfection, I ate a good two plates full.
P>



I had them served in a very mild curry sauce at a Chinese buffet
(don't tell anyone I was there!) They were pretty good!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <%cali.29819$Io4.11726@edtnps89>, "Peter" >
wrote:

> "Chatty Cathy" > wrote in message
> ...
> > Omelet wrote:
> >> Here, it's usually shrimp or Broccoli.
> >
> > For me, calamari (especially 'rings') - DH gets that job
> >
> > --
> > Cheers
> > Chatty Cathy
>
> Calamari and other squid and octopus all seems to have a life of their own
> when being cooked. However, I went to a chinese buffet for the first time
> in about 15 years yesterday, and they had peppered baby octopus cooked to
> perfection, I ate a good two plates full.

I've only ever prepared it stuffed and braised. :-)
Seems with octopoids (including squid) it either needs to be cooked very
fast, or slow and long.

Much like very lean beef.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jul 11, 3:30?pm, "Peter" > wrote:
> "Chatty Cathy" > wrote in message
>
> ...
>
> > Omelet wrote:
> >> Here, it's usually shrimp or Broccoli.
>
> > For me, calamari (especially 'rings') - DH gets that job
>
> > --
> > Cheers
> > Chatty Cathy
>
> Calamari and other squid and octopus all seems to have a life of their own
> when being cooked. However, I went to a chinese buffet for the first time
> in about 15 years yesterday, and they had peppered baby octopus cooked to
> perfection, I ate a good two plates full.

Testicles snd all?

Sheldon Testosterone

Foods I tend to overcook? Fried eggs. Also, the onions and peppers
when I make fajitas.

Becca