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

On Wednesday, April 24, 2013 7:43:16 AM UTC-6, Bryan wrote:
> 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

I never pretended to be a master cook Bwyan you old master-baiter.