With S&P, olive oil/butter and tarragon.

http://s10.postimg.org/78zozgort/butternut_tarragon.jpg

Jill

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 have several dozen pumpkins in the garden right now, mostly the
'golden nugget' variety. They look like they won't be ready for a
while yet, and we've already had two frosts... it will be touch and go
whether they will ripen in time or not.

On 3/30/2016 11:07 PM, Je�us 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).
>
Roasted butternut squash soup is one of my signature dishes.

I roasted these last night. This time I'll be scooping the "meat" from
the centers to serve as a side dish with the fish I'm planning to cook
this evening. There will be a green vegetable side as well; I haven't
chosen it yet.

> I have several dozen pumpkins in the garden right now, mostly the
> 'golden nugget' variety. They look like they won't be ready for a
> while yet, and we've already had two frosts... it will be touch and go
> whether they will ripen in time or not.
>
I hope they do ripen before it gets too cold.

Jill

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.

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 Thu, 31 Mar 2016 09:49:15 -0400, jmcquown >
wrote:

>On 3/30/2016 11:07 PM, Je?us 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).
>>
>Roasted butternut squash soup is one of my signature dishes.
>
>I roasted these last night. This time I'll be scooping the "meat" from
>the centers to serve as a side dish with the fish I'm planning to cook
>this evening. There will be a green vegetable side as well; I haven't
>chosen it yet.

Hope you enjoyed it. We are heading into winter here, which is my
favourite time of year for cooking. Looking forward to making pumpkin
and other soups over the coming months.

>> I have several dozen pumpkins in the garden right now, mostly the
>> 'golden nugget' variety. They look like they won't be ready for a
>> while yet, and we've already had two frosts... it will be touch and go
>> whether they will ripen in time or not.
>>
>I hope they do ripen before it gets too cold.

Thanks, this morning is much milder and if it stays that way for a
couple more weeks I should get at least /some/ ripe pumpkins.

Dinner tonight - I have a huge hunk of mutton leg which should
hopefully fit into my Dutch oven. I'll brown both it and some veggies,
then back into the Dutch oven with some spices, herbs and stock to
slow cook all day on the fire. I'll start cooking it around 8AM this
morning.

On 3/30/2016 10:58 PM, jmcquown wrote:
> With S&P, olive oil/butter and tarragon.
>
> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>
> Jill

Looks good. I never liked squash until I had it roasted. OMG, it is a
completely different taste than boiled. We usually cut it up and roast
until it starts to caramelize, but I'll have to try your method.

On 3/31/2016 6:50 PM, Ed Pawlowski wrote:
> On 3/30/2016 10:58 PM, jmcquown wrote:
>> With S&P, olive oil/butter and tarragon.
>>
>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>>
>> Jill
>
> Looks good. I never liked squash until I had it roasted. OMG, it is a
> completely different taste than boiled. We usually cut it up and roast
> until it starts to caramelize, but I'll have to try your method.

It's quite tasty and sort of carmelized due to the butter.

I was planning to serve it with the flesh scooped out of the shell as a
side dish with fish but all of a sudden... I bought soft shelled crab.
Woo hoo!

Jill

On 2016-03-31 6:50 PM, Ed Pawlowski wrote:
> On 3/30/2016 10:58 PM, jmcquown wrote:
>> With S&P, olive oil/butter and tarragon.
>>
>> http://s10.postimg.org/78zozgort/butternut_tarragon.jpg
>>
>> Jill
>
> Looks good. I never liked squash until I had it roasted. OMG, it is a
> completely different taste than boiled. We usually cut it up and roast
> until it starts to caramelize, but I'll have to try your method.


Me too. We were visited my son at Thanksgiving and his girlfriens
suggested roasting it. Spit it, season with salt and pepper, some
ginger, cinnamon and curry powder, drizzle a little olive oil on it and
roast it. Delicious. Leftovers get turned into soup.

On 3/31/2016 6:49 PM, jmcquown wrote:
> I was planning to serve it with the flesh scooped out of the shell as a
> side dish with fish but all of a sudden...


I would swerve Sqwerty shell-on, then go at him with the wood mallet.

On 3/31/2016 8:43 PM, Dave Smith wrote:
> We were visited my son at Thanksgiving and his girlfriens suggested
> roasting it.

Best thing that could ever happen to your diseased old carcass....

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 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 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 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

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

"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 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 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 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

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

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

"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

"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

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.

"S Viemeister" > wrote in message
...
> 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.

I do too a lot when I don't roast them. Sometimes I don't want to turn on
the oven, especially when the weather warms. It's hotter than Hell where I
live in the San Joaquin Valley in the summer, I like them fine either way.

Cheri

"Cheri" > wrote in message
...
>
> "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.

Oh yes. I love to experiment and find all different ways that I like. It
must be awful to be just stuck with one idea.



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

"S Viemeister" > wrote in message
...
> 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.

Yes


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

"Cheri" > wrote in message
...
>
> "S Viemeister" > wrote in message
> ...
>> 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.
>
> I do too a lot when I don't roast them. Sometimes I don't want to turn on
> the oven, especially when the weather warms. It's hotter than Hell where I
> live in the San Joaquin Valley in the summer, I like them fine either way.

Different choices are A Good Thing)



>

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

"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 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 Friday, April 1, 2016 at 10:16:03 AM UTC-10, S Viemeister wrote:
> 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.

My daughter makes carrot for the baby. It's cute little buttered carrots. I have no idea how she makes them but they are tender and delectable and sweet. I asked her if she added sugar to them but she said she didn't. Amazing!

>
> "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.


It does not enhance the natural flavor, but just as important, it does
not destroy it. Corn on the cob is a perfect example. Nuked is better
than boiled. Butter and salt optional. We also like it on the grill at
times too, but it is good on its own.


We like choices and variations.