On 3/31/2016 1:50 PM, Brooklyn1 wrote:
> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
>
>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
>> wrote:
>>
>>> With S&P, olive oil/butter and tarragon.
>>>
>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>>
>> Nice. It would make an excellent soup too (being roasted).
>
> I wonder what happened to the stem end, there's about an inch missing.
>
I cut the stem off with a butcher knife. I also cut off an extra inch
because the WINTER squash was rather old and the end was fibrous. The
result of roasting the squash was very nice.

Jill

On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
> > On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
> >
> >> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
> >> wrote:
> >>
> >>> With S&P, olive oil/butter and tarragon.
> >>>
> >>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
> >>
> >> Nice. It would make an excellent soup too (being roasted).
> >
> > I wonder what happened to the stem end, there's about an inch missing.
> >
> I cut the stem off with a butcher knife. I also cut off an extra inch
> because the WINTER squash was rather old and the end was fibrous. The
> result of roasting the squash was very nice.
>
> Jill

I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
====

On 3/31/2016 3:14 PM, Roy wrote:
> On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
>> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
>>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
>>>
>>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> With S&P, olive oil/butter and tarragon.
>>>>>
>>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>>>>
>>>> Nice. It would make an excellent soup too (being roasted).
>>>
>>> I wonder what happened to the stem end, there's about an inch missing.
>>>
>> I cut the stem off with a butcher knife. I also cut off an extra inch
>> because the WINTER squash was rather old and the end was fibrous. The
>> result of roasting the squash was very nice.
>>
>> Jill
>
> I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
> ====
>
It does indeed taste better when oven roasted. I baste it with butter
from time to time while it's cooking.

I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
around the center, stand it on end (cut off the stem) and nuke it. The
problem with that method is you don't get the lovely carmelization
effect. And you have to handle the whole hot microwaved squash with an
oven mitt and cut along the dotted line (so to speak) before you can
season it. It's so much better split, seasoned and roasted.

Jill

On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
wrote:

> On 3/31/2016 3:14 PM, Roy wrote:
> > On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
> >> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
> >>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
> >>>
> >>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
> >>>> wrote:
> >>>>
> >>>>> With S&P, olive oil/butter and tarragon.
> >>>>>
> >>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
> >>>>
> >>>> Nice. It would make an excellent soup too (being roasted).
> >>>
> >>> I wonder what happened to the stem end, there's about an inch missing.
> >>>
> >> I cut the stem off with a butcher knife. I also cut off an extra inch
> >> because the WINTER squash was rather old and the end was fibrous. The
> >> result of roasting the squash was very nice.
> >>
> >> Jill
> >
> > I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
> > ====
> >
> It does indeed taste better when oven roasted. I baste it with butter
> from time to time while it's cooking.
>
> I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
> around the center, stand it on end (cut off the stem) and nuke it. The
> problem with that method is you don't get the lovely carmelization
> effect. And you have to handle the whole hot microwaved squash with an
> oven mitt and cut along the dotted line (so to speak) before you can
> season it. It's so much better split, seasoned and roasted.
>
> Jill

Is that why this thread is still going? Why anyone would microwave
their food other than to reheat it is beyond me. I prefer my squash
cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
every 5 minutes to prevent burning and caramelize on all sides.

--

sf

On 2016-04-01 12:20 PM, sf wrote:

>
> Is that why this thread is still going? Why anyone would microwave
> their food other than to reheat it is beyond me. I prefer my squash
> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
> every 5 minutes to prevent burning and caramelize on all sides.

Beats the heck out of me. I have been chided in the past for deprecating
remarks about using a microwave for cooking and was told that I just
don't know how to use one properly. Some claim to have excellent results
from the microwave. I can't say that I have ever had anything cooked in
a microwave that could not be cooked better with traditional methods. I
especially dislike anything with flour being subjected to those
machines. It vulcanizes breads and pastries. It is handy for thawing
some foods and it can be used to heat up milk or water. Even coffee is
degraded when re-heated in a microwave.

On Fri, 1 Apr 2016 12:27:43 -0400, Dave Smith
> wrote:

>On 2016-04-01 12:20 PM, sf wrote:
>
>>
>> Is that why this thread is still going? Why anyone would microwave
>> their food other than to reheat it is beyond me. I prefer my squash
>> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
>> every 5 minutes to prevent burning and caramelize on all sides.
>
>Beats the heck out of me. I have been chided in the past for deprecating
>remarks about using a microwave for cooking and was told that I just
>don't know how to use one properly. Some claim to have excellent results
>from the microwave. I can't say that I have ever had anything cooked in
>a microwave that could not be cooked better with traditional methods. I
>especially dislike anything with flour being subjected to those
>machines. It vulcanizes breads and pastries. It is handy for thawing
>some foods and it can be used to heat up milk or water. Even coffee is
>degraded when re-heated in a microwave.

It depends what you want to cook, some things are way better cooked in
the microwave, with far less fuss. Scrambled eggs, awful pan
afterwards but not when done in the nuker. Corn, salmon, veggies.

I don't generally put bread in it, mainly because I use about one
slice of bread every two weeks so the freezer is my friend, but if you
want to heat a roll, try loosely wrapping it in damp paper towel and
warm on low power for 30 seconds.

On 4/1/2016 10:27 AM, Dave Smith wrote:
> I have been chided in the past for deprecating remarks about using a
> microwave for cooking and was told that I just don't know how to use one
> properly.

It's not nearly as easy as hassling truckers from the chicken coop, is it?

On 01/04/2016 10:27 AM, Dave Smith wrote:
> On 2016-04-01 12:20 PM, sf wrote:
>
>>
>> Is that why this thread is still going? Why anyone would microwave
>> their food other than to reheat it is beyond me. I prefer my squash
>> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
>> every 5 minutes to prevent burning and caramelize on all sides.
>
> Beats the heck out of me. I have been chided in the past for deprecating
> remarks about using a microwave for cooking and was told that I just
> don't know how to use one properly. Some claim to have excellent results
> from the microwave. I can't say that I have ever had anything cooked in
> a microwave that could not be cooked better with traditional methods. I
> especially dislike anything with flour being subjected to those
> machines. It vulcanizes breads and pastries. It is handy for thawing
> some foods and it can be used to heat up milk or water. Even coffee is
> degraded when re-heated in a microwave.
>
I always cook broccoli and brussels in the M/W, and sometimes baby
potatoes. So much easier and quicker.
Graham

On Fri, 1 Apr 2016 12:29:25 -0600, graham > wrote:

> On 01/04/2016 10:27 AM, Dave Smith wrote:
> > On 2016-04-01 12:20 PM, sf wrote:
> >
> >>
> >> Is that why this thread is still going? Why anyone would microwave
> >> their food other than to reheat it is beyond me. I prefer my squash
> >> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
> >> every 5 minutes to prevent burning and caramelize on all sides.
> >
> > Beats the heck out of me. I have been chided in the past for deprecating
> > remarks about using a microwave for cooking and was told that I just
> > don't know how to use one properly. Some claim to have excellent results
> > from the microwave. I can't say that I have ever had anything cooked in
> > a microwave that could not be cooked better with traditional methods. I
> > especially dislike anything with flour being subjected to those
> > machines. It vulcanizes breads and pastries. It is handy for thawing
> > some foods and it can be used to heat up milk or water. Even coffee is
> > degraded when re-heated in a microwave.
> >
> I always cook broccoli and brussels in the M/W, and sometimes baby
> potatoes. So much easier and quicker.
> Graham

You're just steaming. All three are much tastier when they are
roasted.

--

sf

On 4/1/2016 2:29 PM, graham wrote:

> I always cook broccoli and brussels in the M/W, and sometimes baby
> potatoes. So much easier and quicker.
>
I do, too. And carrots.

On 4/1/2016 6:27 AM, Dave Smith wrote:
> On 2016-04-01 12:20 PM, sf wrote:
>
>>
>> Is that why this thread is still going? Why anyone would microwave
>> their food other than to reheat it is beyond me. I prefer my squash
>> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
>> every 5 minutes to prevent burning and caramelize on all sides.
>
> Beats the heck out of me. I have been chided in the past for deprecating
> remarks about using a microwave for cooking and was told that I just
> don't know how to use one properly. Some claim to have excellent results
> from the microwave. I can't say that I have ever had anything cooked in
> a microwave that could not be cooked better with traditional methods. I
> especially dislike anything with flour being subjected to those
> machines. It vulcanizes breads and pastries. It is handy for thawing
> some foods and it can be used to heat up milk or water. Even coffee is
> degraded when re-heated in a microwave.
>

I can make a batch of cornbread in my rice cooker, but I have to finish
it off in the microwave. Seeing only limitations is pretty darn boring.

On Fri, 1 Apr 2016 12:27:43 -0400, Dave Smith
> wrote:

> On 2016-04-01 12:20 PM, sf wrote:
>
> >
> > Is that why this thread is still going? Why anyone would microwave
> > their food other than to reheat it is beyond me. I prefer my squash
> > cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
> > every 5 minutes to prevent burning and caramelize on all sides.
>
> Beats the heck out of me. I have been chided in the past for deprecating
> remarks about using a microwave for cooking and was told that I just
> don't know how to use one properly. Some claim to have excellent results
> from the microwave.

Their standards are low, so unless they've fed you those supposed
excellent results to prove it - you have every right to remain
skeptical.

> I can't say that I have ever had anything cooked in
> a microwave that could not be cooked better with traditional methods.

It steams. Period. You get no additional flavor from a microwave, it
doesn't even enhance natural flavor. I often wonder how bland those
people's lives must be to find that kind of food acceptable.

> I especially dislike anything with flour being subjected to those
> machines. It vulcanizes breads and pastries.

I don't get those things either.

> It is handy for thawing
> some foods and it can be used to heat up milk or water.

I'll give you that, but a stone kitchen counter is great for thawing
food fast and a good old water bath to thaw meat works wonders.

> Even coffee is
> degraded when re-heated in a microwave.

The only good use for leftover coffee is over ice.

--

sf

"sf" > wrote in message
...

> It steams. Period. You get no additional flavor from a microwave, it
> doesn't even enhance natural flavor. I often wonder how bland those
> people's lives must be to find that kind of food acceptable.

I often wonder what your life must be like with such a narrow view of others
choices, so we're even. Different strokes as they say.

Cheri

On 2016-04-01 3:51 PM, sf wrote:
> On Fri, 1 Apr 2016 12:27:43 -0400, Dave Smith
> > wrote:
>
>> On 2016-04-01 12:20 PM, sf wrote:
>>
>>>
>>> Is that why this thread is still going? Why anyone would microwave
>>> their food other than to reheat it is beyond me. I prefer my squash
>>> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
>>> every 5 minutes to prevent burning and caramelize on all sides.
>>
>> Beats the heck out of me. I have been chided in the past for deprecating
>> remarks about using a microwave for cooking and was told that I just
>> don't know how to use one properly. Some claim to have excellent results
>> from the microwave.
>
> Their standards are low, so unless they've fed you those supposed
> excellent results to prove it - you have every right to remain
> skeptical.

Okay. Some people here have reported that they like McDs food too. I
guess it fits.

On Fri, 1 Apr 2016 12:27:43 -0400, Dave Smith
> wrote:

>On 2016-04-01 12:20 PM, sf wrote:
>
>>
>> Is that why this thread is still going? Why anyone would microwave
>> their food other than to reheat it is beyond me. I prefer my squash
>> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
>> every 5 minutes to prevent burning and caramelize on all sides.
>
>Beats the heck out of me. I have been chided in the past for deprecating
>remarks about using a microwave for cooking and was told that I just
>don't know how to use one properly. Some claim to have excellent results
>from the microwave. I can't say that I have ever had anything cooked in
>a microwave that could not be cooked better with traditional methods. I
>especially dislike anything with flour being subjected to those
>machines. It vulcanizes breads and pastries. It is handy for thawing
>some foods and it can be used to heat up milk or water. Even coffee is
>degraded when re-heated in a microwave.

If I want to roast something (like the above-mentioned squash), and I
don't have a lot of time, I'll nuke it until it's just soft and then
put it in the oven on high. It works out to taste about the same, and
you have the added bonus of saving a bit of electricity - so important
here in Ontario.

Doris

On Fri, 01 Apr 2016 23:10:31 -0400, Doris Night
> wrote:

>On Fri, 1 Apr 2016 12:27:43 -0400, Dave Smith
> wrote:
>
>>On 2016-04-01 12:20 PM, sf wrote:
>>
>>>
>>> Is that why this thread is still going? Why anyone would microwave
>>> their food other than to reheat it is beyond me. I prefer my squash
>>> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
>>> every 5 minutes to prevent burning and caramelize on all sides.
>>
>>Beats the heck out of me. I have been chided in the past for deprecating
>>remarks about using a microwave for cooking and was told that I just
>>don't know how to use one properly. Some claim to have excellent results
>>from the microwave. I can't say that I have ever had anything cooked in
>>a microwave that could not be cooked better with traditional methods. I
>>especially dislike anything with flour being subjected to those
>>machines. It vulcanizes breads and pastries. It is handy for thawing
>>some foods and it can be used to heat up milk or water. Even coffee is
>>degraded when re-heated in a microwave.

Coffee is degraded regardless how REheated, however microwaving
degrades it the least.

>If I want to roast something (like the above-mentioned squash), and I
>don't have a lot of time, I'll nuke it until it's just soft and then
>put it in the oven on high. It works out to taste about the same, and
>you have the added bonus of saving a bit of electricity - so important
>here in Ontario.
>
>Doris

I've found the best way to cook squash (summer or winter types) is
with an outdoor grill, a microwave REheats cooked squash very well.

People seem to forget that microwave ovens have other power levels
besides High.

On 4/1/2016 12:20 PM, sf wrote:
> On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
> wrote:
>
>> On 3/31/2016 3:14 PM, Roy wrote:
>>> On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
>>>> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
>>>>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
>>>>>
>>>>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
>>>>>> wrote:
>>>>>>
>>>>>>> With S&P, olive oil/butter and tarragon.
>>>>>>>
>>>>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>>>>>>
>>>>>> Nice. It would make an excellent soup too (being roasted).
>>>>>
>>>>> I wonder what happened to the stem end, there's about an inch missing.
>>>>>
>>>> I cut the stem off with a butcher knife. I also cut off an extra inch
>>>> because the WINTER squash was rather old and the end was fibrous. The
>>>> result of roasting the squash was very nice.
>>>>
>>>> Jill
>>>
>>> I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
>>> ====
>>>
>> It does indeed taste better when oven roasted. I baste it with butter
>> from time to time while it's cooking.
>>
>> I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
>> around the center, stand it on end (cut off the stem) and nuke it. The
>> problem with that method is you don't get the lovely carmelization
>> effect. And you have to handle the whole hot microwaved squash with an
>> oven mitt and cut along the dotted line (so to speak) before you can
>> season it. It's so much better split, seasoned and roasted.
>>
>> Jill
>
> Is that why this thread is still going?

You make it sound as if discussing cooking "still going" is a bad thing.

> Why anyone would microwave
> their food other than to reheat it is beyond me.

It's been done, despite your preferences.

> I prefer my squash
> cubed, tossed in EVOO & seasonings, and roasted at high heat.

I prefer mine cooked in the oven. Pardon moi.

Jill

On Fri, 1 Apr 2016 13:02:28 -0400, jmcquown >
wrote:

>On 4/1/2016 12:20 PM, sf wrote:
>> On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
>> wrote:
>>
>>> On 3/31/2016 3:14 PM, Roy wrote:
>>>> On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
>>>>> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
>>>>>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
>>>>>>
>>>>>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> With S&P, olive oil/butter and tarragon.
>>>>>>>>
>>>>>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>>>>>>>
>>>>>>> Nice. It would make an excellent soup too (being roasted).
>>>>>>
>>>>>> I wonder what happened to the stem end, there's about an inch missing.
>>>>>>
>>>>> I cut the stem off with a butcher knife. I also cut off an extra inch
>>>>> because the WINTER squash was rather old and the end was fibrous. The
>>>>> result of roasting the squash was very nice.
>>>>>
>>>>> Jill
>>>>
>>>> I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
>>>> ====
>>>>
>>> It does indeed taste better when oven roasted. I baste it with butter
>>> from time to time while it's cooking.
>>>
>>> I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
>>> around the center, stand it on end (cut off the stem) and nuke it. The
>>> problem with that method is you don't get the lovely carmelization
>>> effect. And you have to handle the whole hot microwaved squash with an
>>> oven mitt and cut along the dotted line (so to speak) before you can
>>> season it. It's so much better split, seasoned and roasted.
>>>
>>> Jill
>>
>> Is that why this thread is still going?
>
>You make it sound as if discussing cooking "still going" is a bad thing.
>
>> Why anyone would microwave
>> their food other than to reheat it is beyond me.
>
>It's been done, despite your preferences.
>
>> I prefer my squash
>> cubed, tossed in EVOO & seasonings, and roasted at high heat.
>
>I prefer mine cooked in the oven. Pardon moi.
>
>Jill

She's spouting off again because lover boy ongatel is accompanying her
around.

On 4/1/2016 11:05 AM, wrote:
> On Fri, 1 Apr 2016 13:02:28 -0400, jmcquown >
> wrote:
>
>> On 4/1/2016 12:20 PM, sf wrote:
>>> On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 3/31/2016 3:14 PM, Roy wrote:
>>>>> On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
>>>>>> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
>>>>>>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
>>>>>>>
>>>>>>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> With S&P, olive oil/butter and tarragon.
>>>>>>>>>
>>>>>>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>>>>>>>>
>>>>>>>> Nice. It would make an excellent soup too (being roasted).
>>>>>>>
>>>>>>> I wonder what happened to the stem end, there's about an inch missing.
>>>>>>>
>>>>>> I cut the stem off with a butcher knife. I also cut off an extra inch
>>>>>> because the WINTER squash was rather old and the end was fibrous. The
>>>>>> result of roasting the squash was very nice.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
>>>>> ====
>>>>>
>>>> It does indeed taste better when oven roasted. I baste it with butter
>>>> from time to time while it's cooking.
>>>>
>>>> I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
>>>> around the center, stand it on end (cut off the stem) and nuke it. The
>>>> problem with that method is you don't get the lovely carmelization
>>>> effect. And you have to handle the whole hot microwaved squash with an
>>>> oven mitt and cut along the dotted line (so to speak) before you can
>>>> season it. It's so much better split, seasoned and roasted.
>>>>
>>>> Jill
>>>
>>> Is that why this thread is still going?
>>
>> You make it sound as if discussing cooking "still going" is a bad thing.
>>
>>> Why anyone would microwave
>>> their food other than to reheat it is beyond me.
>>
>> It's been done, despite your preferences.
>>
>>> I prefer my squash
>>> cubed, tossed in EVOO & seasonings, and roasted at high heat.
>>
>> I prefer mine cooked in the oven. Pardon moi.
>>
>> Jill
>
> She's spouting off again because lover boy ongatel is accompanying her
> around.
>

I feed off your jealousy, you sharp-elbowed bully bitch.

Tell us again what it was like growing up a rich bitch and going to
equestrian boarding school in Switzerland.

Heckuva a thing to have lived your richest years when you were too young
to appreciate them, eh?

On Fri, 1 Apr 2016 13:02:28 -0400, jmcquown >
wrote:

>On 4/1/2016 12:20 PM, sf wrote:
>> On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
>> wrote:
>>
>>> On 3/31/2016 3:14 PM, Roy wrote:
>>>> On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
>>>>> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
>>>>>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
>>>>>>
>>>>>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> With S&P, olive oil/butter and tarragon.
>>>>>>>>
>>>>>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>>>>>>>
>>>>>>> Nice. It would make an excellent soup too (being roasted).
>>>>>>
>>>>>> I wonder what happened to the stem end, there's about an inch missing.
>>>>>>
>>>>> I cut the stem off with a butcher knife. I also cut off an extra inch
>>>>> because the WINTER squash was rather old and the end was fibrous. The
>>>>> result of roasting the squash was very nice.
>>>>>
>>>>> Jill
>>>>
>>>> I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
>>>> ====
>>>>
>>> It does indeed taste better when oven roasted. I baste it with butter
>>> from time to time while it's cooking.
>>>
>>> I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
>>> around the center, stand it on end (cut off the stem) and nuke it. The
>>> problem with that method is you don't get the lovely carmelization
>>> effect. And you have to handle the whole hot microwaved squash with an
>>> oven mitt and cut along the dotted line (so to speak) before you can
>>> season it. It's so much better split, seasoned and roasted.
>>>
>>> Jill
>>
>> Is that why this thread is still going?
>
>You make it sound as if discussing cooking "still going" is a bad thing.
>
>> Why anyone would microwave
>> their food other than to reheat it is beyond me.
>
>It's been done, despite your preferences.
>
>> I prefer my squash
>> cubed, tossed in EVOO & seasonings, and roasted at high heat.
>
>I prefer mine cooked in the oven. Pardon moi.
>
>Jill

I don't get as fancy as you do. I cut it in half lengthwise, remove
seeds, place cut side down on and pan and roast it that way. I serve
it on the half shell. Any seasonings are up to the eater.
Janet US

"Janet B" wrote in message speaking of roasting squash


I don't get as fancy as you do. I cut it in half lengthwise, remove
seeds, place cut side down on and pan and roast it that way. I serve
it on the half shell. Any seasonings are up to the eater.
Janet US
=====

Oh no, you leave a preference up to the eater as opposed to dictating what they
must like or not like? How very odd you are. ;-)

Cheri

On Fri, 1 Apr 2016 13:02:28 -0400, jmcquown >
wrote:

> On 4/1/2016 12:20 PM, sf wrote:
> > On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
> > wrote:
> >
> >> On 3/31/2016 3:14 PM, Roy wrote:
> >>> On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
> >>>> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
> >>>>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
> >>>>>
> >>>>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
> >>>>>> wrote:
> >>>>>>
> >>>>>>> With S&P, olive oil/butter and tarragon.
> >>>>>>>
> >>>>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
> >>>>>>
> >>>>>> Nice. It would make an excellent soup too (being roasted).
> >>>>>
> >>>>> I wonder what happened to the stem end, there's about an inch missing.
> >>>>>
> >>>> I cut the stem off with a butcher knife. I also cut off an extra inch
> >>>> because the WINTER squash was rather old and the end was fibrous. The
> >>>> result of roasting the squash was very nice.
> >>>>
> >>>> Jill
> >>>
> >>> I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
> >>> ====
> >>>
> >> It does indeed taste better when oven roasted. I baste it with butter
> >> from time to time while it's cooking.
> >>
> >> I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
> >> around the center, stand it on end (cut off the stem) and nuke it. The
> >> problem with that method is you don't get the lovely carmelization
> >> effect. And you have to handle the whole hot microwaved squash with an
> >> oven mitt and cut along the dotted line (so to speak) before you can
> >> season it. It's so much better split, seasoned and roasted.
> >>
> >> Jill
> >
> > Is that why this thread is still going?
> You make it sound as if discussing cooking "still going" is a bad thing.
>
> > Why anyone would microwave
> > their food other than to reheat it is beyond me.
>
> It's been done, despite your preferences.

Yes - which is no wonder they think cooking it in the oven is so
exotic that the same thread about a baked squash needs to go on for
days.
>
> > I prefer my squash
> > cubed, tossed in EVOO & seasonings, and roasted at high heat.
>
> I prefer mine cooked in the oven. Pardon moi.
>
So do I, pardon moi.


--

sf

On Friday, April 1, 2016 at 10:20:12 AM UTC-6, sf wrote:
> On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
> wrote:
>
> > On 3/31/2016 3:14 PM, Roy wrote:
> > > On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
> > >> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
> > >>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
> > >>>
> > >>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
> > >>>> wrote:
> > >>>>
> > >>>>> With S&P, olive oil/butter and tarragon.
> > >>>>>
> > >>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
> > >>>>
> > >>>> Nice. It would make an excellent soup too (being roasted).
> > >>>
> > >>> I wonder what happened to the stem end, there's about an inch missing.
> > >>>
> > >> I cut the stem off with a butcher knife. I also cut off an extra inch
> > >> because the WINTER squash was rather old and the end was fibrous. The
> > >> result of roasting the squash was very nice.
> > >>
> > >> Jill
> > >
> > > I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
> > > ====
> > >
> > It does indeed taste better when oven roasted. I baste it with butter
> > from time to time while it's cooking.
> >
> > I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
> > around the center, stand it on end (cut off the stem) and nuke it. The
> > problem with that method is you don't get the lovely carmelization
> > effect. And you have to handle the whole hot microwaved squash with an
> > oven mitt and cut along the dotted line (so to speak) before you can
> > season it. It's so much better split, seasoned and roasted.
> >
> > Jill
>
> Is that why this thread is still going? Why anyone would microwave
> their food other than to reheat it is beyond me. I prefer my squash
> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
> every 5 minutes to prevent burning and caramelize on all sides.
>
> --
>
> sf

SNOB...food and otherwise.
====

On Friday, April 1, 2016 at 3:43:08 PM UTC-4, Roy wrote:
> On Friday, April 1, 2016 at 10:20:12 AM UTC-6, sf wrote:
> > On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
> > wrote:
> >
> > > On 3/31/2016 3:14 PM, Roy wrote:
> > > > On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
> > > >> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
> > > >>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
> > > >>>
> > > >>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown >
> > > >>>> wrote:
> > > >>>>
> > > >>>>> With S&P, olive oil/butter and tarragon.
> > > >>>>>
> > > >>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
> > > >>>>
> > > >>>> Nice. It would make an excellent soup too (being roasted).
> > > >>>
> > > >>> I wonder what happened to the stem end, there's about an inch missing.
> > > >>>
> > > >> I cut the stem off with a butcher knife. I also cut off an extra inch
> > > >> because the WINTER squash was rather old and the end was fibrous. The
> > > >> result of roasting the squash was very nice.
> > > >>
> > > >> Jill
> > > >
> > > > I enjoy roast squash done in the oven although microwaved isn't too bad and takes less time. Oven roasting really brings out the flavor.
> > > > ====
> > > >
> > > It does indeed taste better when oven roasted. I baste it with butter
> > > from time to time while it's cooking.
> > >
> > > I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
> > > around the center, stand it on end (cut off the stem) and nuke it. The
> > > problem with that method is you don't get the lovely carmelization
> > > effect. And you have to handle the whole hot microwaved squash with an
> > > oven mitt and cut along the dotted line (so to speak) before you can
> > > season it. It's so much better split, seasoned and roasted.
> > >
> > > Jill
> >
> > Is that why this thread is still going? Why anyone would microwave
> > their food other than to reheat it is beyond me. I prefer my squash
> > cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
> > every 5 minutes to prevent burning and caramelize on all sides.
> >
> > --
> >
> > sf
>
> SNOB...food and otherwise.
> ====

I can see preferring to roast squash. I pretty much prefer food to
be "golden-brown and delicious". That's why I don't steam food.

In a pinch, the microwave will do. Generally, though, I prefer to
avoid the pinch and only make stuff when I have the time to do it
so it comes out the best. When pressed for time, I make scrambled eggs.

I use the microwave for morning oatmeal, reheating things, and
cooking frozen vegetables or fresh broccoli. Most fresh vegetables
are grilled, roasted, or (in the case of green beans) boiled.

More power to those who can microwave foods to their satisfaction.

Cindy Hamilton

"Roy" > wrote in message
...
On Friday, April 1, 2016 at 10:20:12 AM UTC-6, sf wrote:
> On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
> wrote:
>
> > On 3/31/2016 3:14 PM, Roy wrote:
> > > On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
> > >> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
> > >>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
> > >>>
> > >>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown
> > >>>> >
> > >>>> wrote:
> > >>>>
> > >>>>> With S&P, olive oil/butter and tarragon.
> > >>>>>
> > >>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
> > >>>>
> > >>>> Nice. It would make an excellent soup too (being roasted).
> > >>>
> > >>> I wonder what happened to the stem end, there's about an inch
> > >>> missing.
> > >>>
> > >> I cut the stem off with a butcher knife. I also cut off an extra
> > >> inch
> > >> because the WINTER squash was rather old and the end was fibrous.
> > >> The
> > >> result of roasting the squash was very nice.
> > >>
> > >> Jill
> > >
> > > I enjoy roast squash done in the oven although microwaved isn't too
> > > bad and takes less time. Oven roasting really brings out the flavor.
> > > ====
> > >
> > It does indeed taste better when oven roasted. I baste it with butter
> > from time to time while it's cooking.
> >
> > I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
> > around the center, stand it on end (cut off the stem) and nuke it. The
> > problem with that method is you don't get the lovely carmelization
> > effect. And you have to handle the whole hot microwaved squash with an
> > oven mitt and cut along the dotted line (so to speak) before you can
> > season it. It's so much better split, seasoned and roasted.
> >
> > Jill
>
> Is that why this thread is still going? Why anyone would microwave
> their food other than to reheat it is beyond me. I prefer my squash
> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
> every 5 minutes to prevent burning and caramelize on all sides.
>
> --
>
> sf

SNOB...food and otherwise.
====

As if anyone should care how others prefer their food.

Cheri

"Cheri" > wrote in message
...
>
> "Roy" > wrote in message
> ...
> On Friday, April 1, 2016 at 10:20:12 AM UTC-6, sf wrote:
>> On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
>> wrote:
>>
>> > On 3/31/2016 3:14 PM, Roy wrote:
>> > > On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
>> > >> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
>> > >>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
>> > >>>
>> > >>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown
>> > >>>> >
>> > >>>> wrote:
>> > >>>>
>> > >>>>> With S&P, olive oil/butter and tarragon.
>> > >>>>>
>> > >>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>> > >>>>
>> > >>>> Nice. It would make an excellent soup too (being roasted).
>> > >>>
>> > >>> I wonder what happened to the stem end, there's about an inch
>> > >>> missing.
>> > >>>
>> > >> I cut the stem off with a butcher knife. I also cut off an extra
>> > >> inch
>> > >> because the WINTER squash was rather old and the end was fibrous.
>> > >> The
>> > >> result of roasting the squash was very nice.
>> > >>
>> > >> Jill
>> > >
>> > > I enjoy roast squash done in the oven although microwaved isn't too
>> > > bad and takes less time. Oven roasting really brings out the flavor.
>> > > ====
>> > >
>> > It does indeed taste better when oven roasted. I baste it with butter
>> > from time to time while it's cooking.
>> >
>> > I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
>> > around the center, stand it on end (cut off the stem) and nuke it. The
>> > problem with that method is you don't get the lovely carmelization
>> > effect. And you have to handle the whole hot microwaved squash with an
>> > oven mitt and cut along the dotted line (so to speak) before you can
>> > season it. It's so much better split, seasoned and roasted.
>> >
>> > Jill
>>
>> Is that why this thread is still going? Why anyone would microwave
>> their food other than to reheat it is beyond me. I prefer my squash
>> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
>> every 5 minutes to prevent burning and caramelize on all sides.
>>
>> --
>>
>> sf
>
> SNOB...food and otherwise.
> ====
>
> As if anyone should care how others prefer their food.

Yes, I find it most odd that some people think their way is the only way ...

I guess it is called personal taste which is good thing. Certainly nothing
to be sneered at.


--
http://www.helpforheroes.org.uk/shop/

On 4/1/2016 2:12 PM, Cheri wrote:
>
> "Roy" > wrote in message
> ...
> On Friday, April 1, 2016 at 10:20:12 AM UTC-6, sf wrote:
>> On Fri, 1 Apr 2016 08:28:58 -0400, jmcquown >
>> wrote:
>>
>> > On 3/31/2016 3:14 PM, Roy wrote:
>> > > On Thursday, March 31, 2016 at 11:56:19 AM UTC-6, Jill McQuown wrote:
>> > >> On 3/31/2016 1:50 PM, Brooklyn1 wrote:
>> > >>> On Thu, 31 Mar 2016 14:07:54 +1100, Jeßus > wrote:
>> > >>>
>> > >>>> On Wed, 30 Mar 2016 22:58:42 -0400, jmcquown > >>>>
>> >
>> > >>>> wrote:
>> > >>>>
>> > >>>>> With S&P, olive oil/butter and tarragon.
>> > >>>>>
>> > >>>>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>> > >>>>
>> > >>>> Nice. It would make an excellent soup too (being roasted).
>> > >>>
>> > >>> I wonder what happened to the stem end, there's about an inch >
>> >>> missing.
>> > >>>
>> > >> I cut the stem off with a butcher knife. I also cut off an extra
>> > >> inch
>> > >> because the WINTER squash was rather old and the end was fibrous.
>> > >> The
>> > >> result of roasting the squash was very nice.
>> > >>
>> > >> Jill
>> > >
>> > > I enjoy roast squash done in the oven although microwaved isn't
>> too > > bad and takes less time. Oven roasting really brings out the
>> flavor.
>> > > ====
>> > >
>> > It does indeed taste better when oven roasted. I baste it with butter
>> > from time to time while it's cooking.
>> >
>> > I have, on occasion, microwaved whole *acorn* squash. Cut some gashes
>> > around the center, stand it on end (cut off the stem) and nuke it. The
>> > problem with that method is you don't get the lovely carmelization
>> > effect. And you have to handle the whole hot microwaved squash with an
>> > oven mitt and cut along the dotted line (so to speak) before you can
>> > season it. It's so much better split, seasoned and roasted.
>> >
>> > Jill
>>
>> Is that why this thread is still going? Why anyone would microwave
>> their food other than to reheat it is beyond me. I prefer my squash
>> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
>> every 5 minutes to prevent burning and caramelize on all sides.
>>
>> --
>>
>> sf
>
> SNOB...food and otherwise.
> ====
>
> As if anyone should care how others prefer their food.
>
> Cheri

And yet here they do, overwhelmingly!

Freakish.