On Mon, 26 Feb 2018 02:54:46 -0800, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Sun, 25 Feb 2018 22:37:49 GMT, "l not -l" > wrote:
>>
>>>
>>>On 25-Feb-2018, wrote:
>>>
>>>> I'm not sure what folks mean by "steaming".
>>>
>>>Perhaps you should learn to use a dictionary. Rather than
>>>remain ignorant, spend some time reading definitions rather than
>>>spewing filth, bile, vitriol and misinformation. For example, a
>>>minute with the Merriam-Webster dictionary would have helped you
>>>figure out what "folks" mean by steaming. The first two, of
>>>several definitions of steam would have clearly addressed your
>>>ignorance of what "folks" mean.
>>>
>>>1 : a vapor arising from a heated substance
>>>2 a : the invisible vapor into which water is converted when
>>>heated to the boiling point
>>
>> When you prove him wrong, as you just did, 2 things can happen:
>>
>> 1. He'll start screaming about gays.
>> 2. He'll never show up in this thread again.
>
>Or there could be thing number three. Something nasty sounding that involves
>body parts or sex.

Yes, that's definitely also an option.

On Sunday, February 25, 2018 at 4:13:29 PM UTC-5, Sheldon wrote:
> On Sun, 25 Feb 2018 11:32:03 -0800, "Cheri" >
> wrote:
>
> >"jmcquown" > wrote in message
> ...
> >> Show of hands, please:
> >>
> >> How many people here own a steamer basket?
> >>
> >> How many people here occasionally steam fresh vegetables?
> >>
> >> Julie Bove keeps referencing my "steaming" vegetables, as if it's some
> >> sort of slight. She ignores the fact that I also bake/roast, pan-fry and
> >> even grill vegetables.
> >>
> >> A recent mention of cabbage had me thinking about grilled cabbage wedges.
> >> Grilled cabbage is delicious; it carmelizes nicely and tastes great. But
> >> I digress...
> >>
> >> Am I the only person who ever steams veggies? Somehow I doubt this, given
> >> the proclivity of all the "steam-in-bag" packaging in the frozen vegetable
> >> aisle.
> >>
> >> In the winter I rely on frozen vegetables. I either steam them or heat
> >> them in the microwave with a little water. So what? It's not as if
> >> they're bland and boring. I know how to use herbs and spices.
> >>
> >> Oh, and I also think it depends on the particular vegetable.
> >>
> >> So, to steam or not to steam?
> >>
> >> Jill
> >
> >
> >I steam things like asparagus, zucchini, and others. I used to steam
> >artichokes, but now I do them in the microwave because of the length it
> >takes to steam them, but yes...I do steam at times.
> >
> >Cheri
>
> I'm not sure what folks mean by "steaming". It's not possible to
> produce steam except in a sealed pressurized container like a pressure
> cooker. Cooking veggies in an unsealed container with a bit of liquid
> is NOT steaming, that's boiling/stewing. What's seen escaping from a
> boiling pot is water vapor, NOT steam... steam is invisible.

Steam:

1 : a vapor arising from a heated substance
2 a : the invisible vapor into which water is converted when heated to the boiling point
b : the mist formed by the condensation on cooling of water vapor



<https://www.merriam-webster.com/dictionary/steam>

Cindy Hamilton

On Sunday, February 25, 2018 at 10:06:03 PM UTC-5, Ed Pawlowski wrote:
> On 2/25/2018 4:13 PM, wrote:
>
> >
> > I'm not sure what folks mean by "steaming". It's not possible to
> > produce steam except in a sealed pressurized container like a pressure
> > cooker. Cooking veggies in an unsealed container with a bit of liquid
> > is NOT steaming, that's boiling/stewing. What's seen escaping from a
> > boiling pot is water vapor, NOT steam... steam is invisible.
> >
>
> Right, what you see is water vapor. It is when the steam you produced
> condenses. When you heat water to 100C is changes from from liquid to
> vapor, called steam.
>
> The energy or heat consumed per unit mass during the vaporization of a
> liquid is called heat of vaporization or enthalpy of vaporization. To
> condense water vapor to its liquid phase, energy must be removed from
> the gas. The energy per unit mass required to condense water vapor is
> equal to the heat of vaporization.

Perhaps true in the strictest technical sense, but we're not talking
in that way.

Does your bathroom mirror ever steam up?

Cindy Hamilton

"tert in seattle" > wrote in message
news
> writes:
>>Show of hands, please:
>>
>>How many people here own a steamer basket?
>>
>>How many people here occasionally steam fresh vegetables?
>>
>>Julie Bove keeps referencing my "steaming" vegetables, as if it's some
>>sort of slight. She ignores the fact that I also bake/roast, pan-fry
>>and even grill vegetables.
>>
>>A recent mention of cabbage had me thinking about grilled cabbage
>>wedges. Grilled cabbage is delicious; it carmelizes nicely and tastes
>>great. But I digress...
>>
>>Am I the only person who ever steams veggies? Somehow I doubt this,
>>given the proclivity of all the "steam-in-bag" packaging in the frozen
>>vegetable aisle.
>>
>>In the winter I rely on frozen vegetables. I either steam them or heat
>>them in the microwave with a little water. So what? It's not as if
>>they're bland and boring. I know how to use herbs and spices.
>>
>>Oh, and I also think it depends on the particular vegetable.
>>
>>So, to steam or not to steam?
>>
>>Jill
>
> why, just today I steamed some broccoli!

Mine was stir fried along with carrots, cauliflower and chicken. Tonkatsu
sauce and brown rice.

"Dave Smith" > wrote in message
...
> On 2018-02-25 1:59 PM, jmcquown wrote:
>> Show of hands, please:
>>
>> How many people here own a steamer basket?
>
> I do
>>
>> How many people here occasionally steam fresh vegetables?
>
> I do.
>
>>
>> Julie Bove keeps referencing my "steaming" vegetables, as if it's some
>> sort of slight. She ignores the fact that I also bake/roast, pan-fry and
>> even grill vegetables.
>
> I am sure she considers herself a great cook. She also posted extensively
> about how her husband a daughter would not eat the stuff she cooked.

Are your pants on fire Dave?

On 2/25/2018 6:35 PM, wrote:
> On Sun, 25 Feb 2018 15:23:59 -0700, graham > wrote:
>
>> On 2018-02-25 11:59 AM, jmcquown wrote:
>>> Show of hands, please:
>>>
>>> How many people here own a steamer basket?
>>>
>>> How many people here occasionally steam fresh vegetables?
>>>
>>> Julie Bove keeps referencing my "steaming" vegetables, as if it's some
>>> sort of slight.Â* She ignores the fact that I also bake/roast, pan-fry
>>> and even grill vegetables.
>>>
>>> A recent mention of cabbage had me thinking about grilled cabbage
>>> wedges.Â* Grilled cabbage is delicious; it carmelizes nicely and tastes
>>> great.Â* But I digress...
>>>
>>> Am I the only person who ever steams veggies?Â* Somehow I doubt this,
>>> given the proclivity of all the "steam-in-bag" packaging in the frozen
>>> vegetable aisle.
>>>
>>> In the winter I rely on frozen vegetables.Â* I either steam them or heat
>>> them in the microwave with a little water.Â* So what?Â* It's not as if
>>> they're bland and boring.Â* I know how to use herbs and spices.
>>>
>>> Oh, and I also think it depends on the particular vegetable.
>>>
>>> So, to steam or not to steam?
>>>
>>> Jill
>>
>> I steam potatoes rather than boil them. Tiny ones I nuke.
>> Graham
>
> Unless yoose are cooking with a pressure cooker yoose ain't steaming.
>
Give it up. Pressure cooking is not the same thing as using a steamer
basket over a small amount of boiling water. Neither is it the same as
boiling vegetables since they aren't submerged in water. Are you sure
*you* graduated from high school?!

Jill

On 2/25/2018 6:54 PM, tert in seattle wrote:
> writes:
>> Show of hands, please:
>>
>> How many people here own a steamer basket?
>>
>> How many people here occasionally steam fresh vegetables?
>>
>> Julie Bove keeps referencing my "steaming" vegetables, as if it's some
>> sort of slight. She ignores the fact that I also bake/roast, pan-fry
>> and even grill vegetables.
>>
>> A recent mention of cabbage had me thinking about grilled cabbage
>> wedges. Grilled cabbage is delicious; it carmelizes nicely and tastes
>> great. But I digress...
>>
>> Am I the only person who ever steams veggies? Somehow I doubt this,
>> given the proclivity of all the "steam-in-bag" packaging in the frozen
>> vegetable aisle.
>>
>> In the winter I rely on frozen vegetables. I either steam them or heat
>> them in the microwave with a little water. So what? It's not as if
>> they're bland and boring. I know how to use herbs and spices.
>>
>> Oh, and I also think it depends on the particular vegetable.
>>
>> So, to steam or not to steam?
>>
>> Jill
>
> why, just today I steamed some broccoli!
>
I steamed some a couple of days ago for broccoli-cheddar soup.

Jill

On 2/26/2018 6:43 AM, Julie Bove wrote:
>
> "Dave Smith" > wrote in message
> ...
>> On 2018-02-25 1:59 PM, jmcquown wrote:
>>> Show of hands, please:
>>>
>>> How many people here own a steamer basket?
>>
>> I do
>>>
>>> How many people here occasionally steam fresh vegetables?
>>
>> I do.
>>
>>>
>>> Julie Bove keeps referencing my "steaming" vegetables, as if it's
>>> some sort of slight. She ignores the fact that I also bake/roast,
>>> pan-fry and even grill vegetables.
>>
>> I am sure she considers herself a great cook. She also posted
>> extensively about how her husband a daughter would not eat the stuff
>> she cooked.
>
> Are your pants on fire Dave?

If you're trying to call him a liar you're failing miserably.

Jill

On 2/26/2018 6:28 AM, Cindy Hamilton wrote:
> On Sunday, February 25, 2018 at 10:06:03 PM UTC-5, Ed Pawlowski wrote:
>> On 2/25/2018 4:13 PM, wrote:
>>
>>>
>>> I'm not sure what folks mean by "steaming". It's not possible to
>>> produce steam except in a sealed pressurized container like a pressure
>>> cooker. Cooking veggies in an unsealed container with a bit of liquid
>>> is NOT steaming, that's boiling/stewing. What's seen escaping from a
>>> boiling pot is water vapor, NOT steam... steam is invisible.
>>>
>>
>> Right, what you see is water vapor. It is when the steam you produced
>> condenses. When you heat water to 100C is changes from from liquid to
>> vapor, called steam.
>>
>> The energy or heat consumed per unit mass during the vaporization of a
>> liquid is called heat of vaporization or enthalpy of vaporization. To
>> condense water vapor to its liquid phase, energy must be removed from
>> the gas. The energy per unit mass required to condense water vapor is
>> equal to the heat of vaporization.
>
> Perhaps true in the strictest technical sense, but we're not talking
> in that way.
>
> Does your bathroom mirror ever steam up?
>
> Cindy Hamilton
>

Nope, it fogs up though.

On 2/25/2018 9:09 PM, cshenk wrote:
> Inline reply
>
>
> jmcquown wrote:
>
>> Show of hands, please:
>>
>> How many people here own a steamer basket?
>
> Own 3 baskets (includes a stove top steamer unit)
>
>> How many people here occasionally steam fresh vegetables?
>
> 3 times a week is the average probably.
>
>> Julie Bove keeps referencing my "steaming" vegetables, as if it's
>> some sort of slight. She ignores the fact that I also bake/roast,
>> pan-fry and even grill vegetables.
>
> Best i can tell Julie seems to mostly bake and simmer. If she does
> other, it's not mentioned enough to be noticed by me.
>
>> A recent mention of cabbage had me thinking about grilled cabbage
>> wedges. Grilled cabbage is delicious; it carmelizes nicely and
>> tastes great. But I digress...
>
> Hum! I've done almost everything else with cabbage but grilling it
> seems odd. Doesnt mean it's not good, but off my normal thought lanes.
>
I don't recall the exact circumstances. It may have been during an
extended power outage (back in West TN). There was a particularly nasty
storm back around 2001 that knocked out power in a very large area. In
my case, for a week. The only source of cooking was the Weber kettle.
I had a cabbage... as long as the grill was in use why not? Cut into
quarters/wedges, S&P. Delicious! (cooked offset, not directly over hot
coals). At any rate, grilled cabbage is very tasty. I was likely
grilling some bratwurst alongside it to use up before it spoiled.

>> Oh, and I also think it depends on the particular vegetable.
>>
>> So, to steam or not to steam?
>
>
> I'd say it depends Jill, on the item and the effect desired.
>
And what it's being served with, of course.

Jill

writes:
>On 2/26/2018 6:28 AM, Cindy Hamilton wrote:
>> On Sunday, February 25, 2018 at 10:06:03 PM UTC-5, Ed Pawlowski wrote:
>>> On 2/25/2018 4:13 PM, wrote:
>>>
>>>>
>>>> I'm not sure what folks mean by "steaming". It's not possible to
>>>> produce steam except in a sealed pressurized container like a pressure
>>>> cooker. Cooking veggies in an unsealed container with a bit of liquid
>>>> is NOT steaming, that's boiling/stewing. What's seen escaping from a
>>>> boiling pot is water vapor, NOT steam... steam is invisible.
>>>>
>>>
>>> Right, what you see is water vapor. It is when the steam you produced
>>> condenses. When you heat water to 100C is changes from from liquid to
>>> vapor, called steam.
>>>
>>> The energy or heat consumed per unit mass during the vaporization of a
>>> liquid is called heat of vaporization or enthalpy of vaporization. To
>>> condense water vapor to its liquid phase, energy must be removed from
>>> the gas. The energy per unit mass required to condense water vapor is
>>> equal to the heat of vaporization.
>>
>> Perhaps true in the strictest technical sense, but we're not talking
>> in that way.
>>
>> Does your bathroom mirror ever steam up?
>>
>> Cindy Hamilton
>>
>
>Nope, it fogs up though.

yeah no one's bathroom mirror makes a hissing sound!

writes:
>
> wrote in message
.. .
>> On Sun, 25 Feb 2018 11:32:03 -0800, "Cheri" >
>> wrote:
>>
>>>"jmcquown" > wrote in message
...
>>>> Show of hands, please:
>>>>
>>>> How many people here own a steamer basket?
>>>>
>>>> How many people here occasionally steam fresh vegetables?
>>>>
>>>> Julie Bove keeps referencing my "steaming" vegetables, as if it's some
>>>> sort of slight. She ignores the fact that I also bake/roast, pan-fry
>>>> and
>>>> even grill vegetables.
>>>>
>>>> A recent mention of cabbage had me thinking about grilled cabbage
>>>> wedges.
>>>> Grilled cabbage is delicious; it carmelizes nicely and tastes great.
>>>> But
>>>> I digress...
>>>>
>>>> Am I the only person who ever steams veggies? Somehow I doubt this,
>>>> given
>>>> the proclivity of all the "steam-in-bag" packaging in the frozen
>>>> vegetable
>>>> aisle.
>>>>
>>>> In the winter I rely on frozen vegetables. I either steam them or heat
>>>> them in the microwave with a little water. So what? It's not as if
>>>> they're bland and boring. I know how to use herbs and spices.
>>>>
>>>> Oh, and I also think it depends on the particular vegetable.
>>>>
>>>> So, to steam or not to steam?
>>>>
>>>> Jill
>>>
>>>
>>>I steam things like asparagus, zucchini, and others. I used to steam
>>>artichokes, but now I do them in the microwave because of the length it
>>>takes to steam them, but yes...I do steam at times.
>>>
>>>Cheri
>>
>> I'm not sure what folks mean by "steaming". It's not possible to
>> produce steam except in a sealed pressurized container like a pressure
>> cooker. Cooking veggies in an unsealed container with a bit of liquid
>> is NOT steaming, that's boiling/stewing. What's seen escaping from a
>> boiling pot is water vapor, NOT steam... steam is invisible.
>
>You use a steamer basket that fits in the pot. The pot only has a small bit
>of water underneath it. Pot has a lid.

I'm pretty sure that's called "vaping"

writes:
>
>"tert in seattle" > wrote in message
>news
>> writes:
>>>On Sun, 25 Feb 2018 16:08:08 -0700, U.S. Janet B. >
>>>wrote:
>>>
>>>>On Sun, 25 Feb 2018 16:13:24 -0500, wrote:
>>
>> [sniparoni]
>>
>>>>>I'm not sure what folks mean by "steaming". It's not possible to
>>>>>produce steam except in a sealed pressurized container like a pressure
>>>>>cooker. Cooking veggies in an unsealed container with a bit of liquid
>>>>>is NOT steaming, that's boiling/stewing. What's seen escaping from a
>>>>>boiling pot is water vapor, NOT steam... steam is invisible.
>>>>
>>>>everyone here, except you, knows what is meant in this conversation.
>>>>Janet US
>>>
>>>You also did not graduate from high school... no way, no how.
>>
>> I guess "graduate from high school" translates to "have your brain
>> surgically removed and replaced with a turnip"
>
>Just curious as to how said turnip was prepared. Was it possibly steamed?

that sounds pretty unappetizing

On 2/25/2018 12:59 PM, jmcquown wrote:
> Show of hands, please:
>
> How many people here own a steamer basket?
>
> How many people here occasionally steam fresh vegetables?
>
> Julie Bove keeps referencing my "steaming" vegetables, as if it's some
> sort of slight.Â* She ignores the fact that I also bake/roast, pan-fry
> and even grill vegetables.
>
> Jill

My answer to both of your questions is "yes."

I differ with Julie on a great many of her comments. On the other hand,
I drool over many of your recipes and meals (except fish because I am
allergic to fish).

MaryL

On Sunday, February 25, 2018 at 10:06:03 PM UTC-5, Ed Pawlowski wrote:
> On 2/25/2018 4:13 PM, wrote:
>
> >
> > I'm not sure what folks mean by "steaming". It's not possible to
> > produce steam except in a sealed pressurized container like a pressure
> > cooker. Cooking veggies in an unsealed container with a bit of liquid
> > is NOT steaming, that's boiling/stewing. What's seen escaping from a
> > boiling pot is water vapor, NOT steam... steam is invisible.
> >
>
> Right, what you see is water vapor. It is when the steam you produced
> condenses. When you heat water to 100C is changes from from liquid to
> vapor, called steam.
>


Both on the right track. The higher you go the colder the steam. It is all about pressure. Go to a high mountain in say Colorado, water will boil at 70c.

But being on the low, I use my steamer weekly. I could go for some steamed clams right about now.

In article >,
lid says...
>
> On Sun, 25 Feb 2018 21:57:25 -0500, Ed Pawlowski > wrote:
>
> >On 2/25/2018 1:59 PM, jmcquown wrote:
> >> Show of hands, please:
> >>
> >> How many people here own a steamer basket?

Me; I've got several.

> >> How many people here occasionally steam fresh vegetables?

More often than "occasionally", it's my preferred way of cooking
green vegetables.

Janet UK

On 2/26/2018 2:17 PM, l not -l wrote:
> On 26-Feb-2018, tert in seattle > wrote:
>
>> writes:
>>>
>>> > wrote in message
>>> ...
>>>> On Sun, 25 Feb 2018 11:32:03 -0800, "Cheri"
>>>> >
>>>> wrote:
>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>> Show of hands, please:
>>>>>>
>>>>>> How many people here own a steamer basket?
>>>>>>
>>>>>> How many people here occasionally steam fresh vegetables?
>>>>>>
>>>>>> Julie Bove keeps referencing my "steaming" vegetables, as
>>>>>> if it's some
>>>>>> sort of slight. She ignores the fact that I also
>>>>>> bake/roast, pan-fry
>>>>>> and
>>>>>> even grill vegetables.
>>>>>>
>>>>>> A recent mention of cabbage had me thinking about grilled
>>>>>> cabbage
>>>>>> wedges.
>>>>>> Grilled cabbage is delicious; it carmelizes nicely and
>>>>>> tastes great.
>>>>>> But
>>>>>> I digress...
>>>>>>
>>>>>> Am I the only person who ever steams veggies? Somehow I
>>>>>> doubt this,
>>>>>> given
>>>>>> the proclivity of all the "steam-in-bag" packaging in the
>>>>>> frozen
>>>>>> vegetable
>>>>>> aisle.
>>>>>>
>>>>>> In the winter I rely on frozen vegetables. I either steam
>>>>>> them or heat
>>>>>> them in the microwave with a little water. So what? It's
>>>>>> not as if
>>>>>> they're bland and boring. I know how to use herbs and
>>>>>> spices.
>>>>>>
>>>>>> Oh, and I also think it depends on the particular
>>>>>> vegetable.
>>>>>>
>>>>>> So, to steam or not to steam?
>>>>>>
>>>>>> Jill
>>>>>
>>>>>
>>>>> I steam things like asparagus, zucchini, and others. I used
>>>>> to steam
>>>>> artichokes, but now I do them in the microwave because of
>>>>> the length it
>>>>> takes to steam them, but yes...I do steam at times.
>>>>>
>>>>> Cheri
>>>>
>>>> I'm not sure what folks mean by "steaming". It's not
>>>> possible to
>>>> produce steam except in a sealed pressurized container like
>>>> a pressure
>>>> cooker. Cooking veggies in an unsealed container with a bit
>>>> of liquid
>>>> is NOT steaming, that's boiling/stewing. What's seen
>>>> escaping from a
>>>> boiling pot is water vapor, NOT steam... steam is invisible.
>>>
>>> You use a steamer basket that fits in the pot. The pot only
>>> has a small bit
>>> of water underneath it. Pot has a lid.
>>
>> I'm pretty sure that's called "vaping"
>
> Not when pot is involved; then, it's called toking. 8-)
>
Bong! 8-)

Jill

On 2/26/2018 12:32 PM, MaryL wrote:
> On 2/25/2018 12:59 PM, jmcquown wrote:
>> Show of hands, please:
>>
>> How many people here own a steamer basket?
>>
>> How many people here occasionally steam fresh vegetables?
>>
>> Julie Bove keeps referencing my "steaming" vegetables, as if it's some
>> sort of slight.Â* She ignores the fact that I also bake/roast, pan-fry
>> and even grill vegetables.
>>
>> Jill
>
> My answer to both of your questions is "yes."
>
> I differ with Julie on a great many of her comments.Â* On the other hand,
> I drool over many of your recipes and meals (except fish because I am
> allergic to fish).
>
> MaryL
>
>
Oddly enough, fish is one thing I don't steam (poach).

Jill

In article >,
Thomas > wrote:

> Both on the right track. The higher you go the colder the steam. It is all
> about pressure. Go to a high mountain in say Colorado, water will boil at
> 70c.

You didn't do the math. A**holes like me will google obvious
misstatements. 70C steam is produced just a bit higher than Mount
Everest.
<https://www.engineeringtoolbox.com/b...ltitude-d_1344.
html> for anyone who cares.

> But being on the low, I use my steamer weekly. I could go for some steamed clams right about now.

I steam the vegetables that I don't dump out of a can.

leo

On 2/27/2018 12:06 AM, Leonard Blaisdell wrote:
> In article >,
> Thomas > wrote:
>
>> Both on the right track. The higher you go the colder the steam. It is all
>> about pressure. Go to a high mountain in say Colorado, water will boil at
>> 70c.
>
> You didn't do the math. A**holes like me will google obvious
> misstatements. 70C steam is produced just a bit higher than Mount
> Everest.
> <https://www.engineeringtoolbox.com/b...ltitude-d_1344.
> html> for anyone who cares.
>
>> But being on the low, I use my steamer weekly. I could go for some steamed clams right about now.
>
> I steam the vegetables that I don't dump out of a can.
>
> leo
>
A missed point... canned vegetables are already steamed.

Jill

On Sunday, February 25, 2018 at 2:42:28 PM UTC-6, wrote:
> On Sun, 25 Feb 2018 11:32:03 -0800, "Cheri" >
> wrote:
>
> >"jmcquown" > wrote in message
> ...
> >> Show of hands, please:
> >>
> >> How many people here own a steamer basket?
> >>
> >> How many people here occasionally steam fresh vegetables?
> >>
> >> Julie Bove keeps referencing my "steaming" vegetables, as if it's some
> >> sort of slight. She ignores the fact that I also bake/roast, pan-fry and
> >> even grill vegetables.
> >>
> >> A recent mention of cabbage had me thinking about grilled cabbage wedges.
> >> Grilled cabbage is delicious; it carmelizes nicely and tastes great. But
> >> I digress...
> >>
> >> Am I the only person who ever steams veggies? Somehow I doubt this, given
> >> the proclivity of all the "steam-in-bag" packaging in the frozen vegetable
> >> aisle.
> >>
> >> In the winter I rely on frozen vegetables. I either steam them or heat
> >> them in the microwave with a little water. So what? It's not as if
> >> they're bland and boring. I know how to use herbs and spices.
> >>
> >> Oh, and I also think it depends on the particular vegetable.
> >>
> >> So, to steam or not to steam?
> >>
> >> Jill
> >
> >
> >I steam things like asparagus, zucchini, and others. I used to steam
> >artichokes, but now I do them in the microwave because of the length it
> >takes to steam them, but yes...I do steam at times.
> >
> >Cheri
>
> I'm with you, I nuke most stuff now that I used to steam. Takes a bit
> of adjusting and failure, then you get the perfect times and
> percentage for your nuker.

Yep, I'm an Anchor-Hocking bowlful of Green Veggies Nuker! 8 mins on power level 4 (7 pushes to bring the 1300WATT Nuker down from it's default power of 10!)

And ShelDUM, I'm not "steaming" either, I'm COOKING!

John Kuthe...

On Tuesday, February 27, 2018 at 12:06:46 AM UTC-5, Leonard Blaisdell wrote:
> In article >,
> Thomas > wrote:
>
> > Both on the right track. The higher you go the colder the steam. It is all
> > about pressure. Go to a high mountain in say Colorado, water will boil at
> > 70c.
>
> You didn't do the math. A**holes like me will google obvious
> misstatements. 70C steam is produced just a bit higher than Mount
> Everest.
> <https://www.engineeringtoolbox.com/b...ltitude-d_1344.
> html> for anyone who cares.
>
Thanks for looking it up. I did not. I also have no idea how high a mountain in CO is.

On 2/26/2018 11:03 PM, Sqwertz wrote:
> On Mon, 26 Feb 2018 19:07:29 -0500, jmcquown wrote:
>
>> On 2/26/2018 2:17 PM, l not -l wrote:
>>> On 26-Feb-2018, tert in seattle > wrote:
>>>
>>>> writes:
>>>>
>>>>> You use a steamer basket that fits in the pot. The pot only
>>>>> has a small bit
>>>>> of water underneath it. Pot has a lid.
>>>>
>>>> I'm pretty sure that's called "vaping"
>>>
>>> Not when pot is involved; then, it's called toking. 8-)
>>>
>> Bong! 8-)
>
> You all sound like you might have smoked pot maybe twice 50 years ago!
>
If it was 50 years ago then I was smoking pot when I was seven. Nope,
not even close.

> ObFood: Meatballs, cheezy mashed potatoes, gravy, and not steamed snap
> peas for dinner.
>
> -sw
>
OB Food Tuesday night will be: grilled steak and corn on the cob. Nary
a steamed veggie in sight.

Jill

Jill, I steam almost all of my veggies. Just a little s&p, and maybe a small pat of butter is all I need. I also roast veggies often. Yesterday I cut up butternut squash, red onions, baby carrots, russet potatoes (with skin), and cabbage wedges, marinated with Italian salad dressing, spicy brown mustard, and minced garlic, for a couple of hours, then spread the veggies on a stone baking dish, and popped into the oven for a bit more than an hour. The cabbage gets brown, sweet, and crisp on the edges. Served the veggies with baked haddock, dressed with lemon and dill. Turned out great.

Tonight's supper is beef empanadas served with hot pepper jam mixed with cream cheese to kill the heat a little.

Denise in NH

writes:

>Yep, I'm an Anchor-Hocking bowlful of Green Veggies Nuker! 8 mins on
>power level 4 (7 pushes to bring the 1300WATT Nuker down from it's
>default power of 10!)
>
>And ShelDUM, I'm not "steaming" either, I'm COOKING!
>
>John Kuthe...


I have an Anchor measuring glass and its markings don't show any signs
of wearing off, unlike my newer pyrex which looks older than my old pyrex

On Sun, 25 Feb 2018, wrote:

> I'm not sure what folks mean by "steaming". It's not possible to
> produce steam except in a sealed pressurized container like a pressure
> cooker. Cooking veggies in an unsealed container with a bit of liquid
> is NOT steaming, that's boiling/stewing. What's seen escaping from a
> boiling pot is water vapor, NOT steam... steam is invisible.
>

Tell that to the Chinese.

On Sunday, March 4, 2018 at 5:50:05 AM UTC-10, barbie gee wrote:
>
> Tell that to the Chinese.

Steaming is an intergral part of Chinese cooking technique. If one wants to learn about steam cooking, studying Chinese cuisine is a must.

https://www.youtube.com/watch?v=oVtrcYM__hE

"dsi1" wrote in message
...

On Sunday, March 4, 2018 at 5:50:05 AM UTC-10, barbie gee wrote:
>
> Tell that to the Chinese.

Steaming is an intergral part of Chinese cooking technique. If one wants to
learn about steam cooking, studying Chinese cuisine is a must.

https://www.youtube.com/watch?v=oVtrcYM__hE

==

I have eaten Dim Sum in London's China town but it is so many year ago I
can't remember a lot about it I seem to remember I enjoyed it

On Sun, 4 Mar 2018 20:07:56 -0800 (PST), dsi1 >
wrote:

>On Sunday, March 4, 2018 at 5:50:05 AM UTC-10, barbie gee wrote:
>>
>> Tell that to the Chinese.
>
>Steaming is an intergral part of Chinese cooking technique.

Most cooks are not in possession of much IQ, in fact most are
iliterate ... they call it steaming but in fact they are cooking with
heated water vapor, NOT steam. "Steam" is very often a misused word,
a steam iron produces no steam.... before there were "steam irons"
people sprinkled their clothes with plain water so that the hot iron
produced hot water vapor. If you can see it it's not steam, steam is
not visible.

On 3/5/2018 12:12 PM, wrote:
> On Sun, 4 Mar 2018 20:07:56 -0800 (PST), dsi1 >
> wrote:
>
>> On Sunday, March 4, 2018 at 5:50:05 AM UTC-10, barbie gee wrote:
>>>
>>> Tell that to the Chinese.
>>
>> Steaming is an intergral part of Chinese cooking technique.
>
> Most cooks are not in possession of much IQ, in fact most are
> iliterate ... they call it steaming but in fact they are cooking with
> heated water vapor, NOT steam. "Steam" is very often a misused word,
> a steam iron produces no steam.... before there were "steam irons"
> people sprinkled their clothes with plain water so that the hot iron
> produced hot water vapor. If you can see it it's not steam, steam is
> not visible.
>

While that is true, it does not mean that a steam iron did not produce
some steam that condensed to water vapor.

I have a bit of experience with steam being licensed by the Commonwealth
of Massachusetts to operate steam boilers to 500 psi and 1500 hp with
any fuel except nuclear. That is not steam coning out of the stack
either, it is water vapor and natural gas has a lot of water in it.

On Monday, March 5, 2018 at 6:44:02 AM UTC-10, Ophelia wrote:
>
> I have eaten Dim Sum in London's China town but it is so many year ago I
> can't remember a lot about it I seem to remember I enjoyed it

Mostly it's little morsels of food/love/heart steamed in bamboo trays. Dim Sum is usually served in the trays that it's cooked in. The trays keep the food warm so there's no need for steam tables or heat lamps. That's brilliant.

On this rock, we love dim sum. We have our own version which reflects that fact that a lot of it was eaten in the pineapple and cane fields - away from home and restaurants. We call it "manapua."

https://migrationology.com/char-hung-sut/

On Mon, 5 Mar 2018 12:26:32 -0500, Ed Pawlowski > wrote:

>On 3/5/2018 12:12 PM, wrote:
>> On Sun, 4 Mar 2018 20:07:56 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Sunday, March 4, 2018 at 5:50:05 AM UTC-10, barbie gee wrote:
>>>>
>>>> Tell that to the Chinese.
>>>
>>> Steaming is an intergral part of Chinese cooking technique.
>>
>> Most cooks are not in possession of much IQ, in fact most are
>> iliterate ... they call it steaming but in fact they are cooking with
>> heated water vapor, NOT steam. "Steam" is very often a misused word,
>> a steam iron produces no steam.... before there were "steam irons"
>> people sprinkled their clothes with plain water so that the hot iron
>> produced hot water vapor. If you can see it it's not steam, steam is
>> not visible.
>>
>
>While that is true, it does not mean that a steam iron did not produce
>some steam that condensed to water vapor.

Steam irons produce some steam but only inside the iron's chamber,
what exits is water vapor. Even boiling a pot of water produces some
steam, but only inside the nucleating bubbles at the bottom of the
pot. When those bubbles rise to the surface and burst there is
perhaps 1/64" of steam released at the surface that disapates in
milliseconds. Live steam is very dangerous which is why other than
pressure cookers common household appliances do not produce steam.

>I have a bit of experience with steam being licensed by the Commonwealth
>of Massachusetts to operate steam boilers to 500 psi and 1500 hp with
>any fuel except nuclear. That is not steam coning out of the stack
>either, it is water vapor and natural gas has a lot of water in it.

Navy ships produce steam and even super heated steam. Cooking in a
navy galley is done with steam jacketed kettles, they cook very fast,
they can bring 80 quarts of water to a rolling boil in under five
minutes. The danger of live steam is that if a steam pipe develops a
tiny leak and someone walks past it will slice them in half.

On Monday, March 5, 2018 at 7:12:54 AM UTC-10, Sheldon wrote:
>
> Most cooks are not in possession of much IQ, in fact most are
> iliterate ... they call it steaming but in fact they are cooking with
> heated water vapor, NOT steam. "Steam" is very often a misused word,
> a steam iron produces no steam.... before there were "steam irons"
> people sprinkled their clothes with plain water so that the hot iron
> produced hot water vapor. If you can see it it's not steam, steam is
> not visible.

Folks that argue endlessly about word definitions might have a high IQ but they'll usually lack common sense, flexibility of thought, and a feel for how language works. The definition of "steam" as used by engineers, scientists, and plumbers has little relevance in cooking. Perhaps you know that already. OTOH, your compulsion to troll pretty much makes what you know to be of reduced value - if not worthless.

"dsi1" wrote in message
...

On Monday, March 5, 2018 at 6:44:02 AM UTC-10, Ophelia wrote:
>
> I have eaten Dim Sum in London's China town but it is so many year ago I
> can't remember a lot about it I seem to remember I enjoyed it

Mostly it's little morsels of food/love/heart steamed in bamboo trays. Dim
Sum is usually served in the trays that it's cooked in. The trays keep the
food warm so there's no need for steam tables or heat lamps. That's
brilliant.

On this rock, we love dim sum. We have our own version which reflects that
fact that a lot of it was eaten in the pineapple and cane fields - away from
home and restaurants. We call it "manapua."

https://migrationology.com/char-hung-sut/

==

I've never seen a Dim Sum restaurant up here .. yet) Although to be
honest, I haven't looked. I hadn't thought of that in years till your
post

I remember they came around the tables with trolleys with shelves and the
Dim Sum(s) were on small trays on the shelves

On Monday, March 5, 2018 at 8:42:33 AM UTC-10, Ophelia wrote:
>
> ==
>
> I've never seen a Dim Sum restaurant up here .. yet) Although to be
> honest, I haven't looked. I hadn't thought of that in years till your
> post
>
> I remember they came around the tables with trolleys with shelves and the
> Dim Sum(s) were on small trays on the shelves

The best dim sum restaurant in Scotland? Beats me!

https://www.tripadvisor.com/ShowUser..._Scotland.html

"dsi1" wrote in message
...

On Monday, March 5, 2018 at 8:42:33 AM UTC-10, Ophelia wrote:
>
> ==
>
> I've never seen a Dim Sum restaurant up here .. yet) Although to be
> honest, I haven't looked. I hadn't thought of that in years till your
> post
>
> I remember they came around the tables with trolleys with shelves and the
> Dim Sum(s) were on small trays on the shelves

The best dim sum restaurant in Scotland? Beats me!

https://www.tripadvisor.com/ShowUser..._Scotland.html

==

Well, well, well)) Who knew? ) As I said. I hadn't thought about it
in years)

Thanks)

On Mon, 5 Mar 2018 18:37:43 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Monday, March 5, 2018 at 6:44:02 AM UTC-10, Ophelia wrote:
>>
>> I have eaten Dim Sum in London's China town but it is so many year ago I
>> can't remember a lot about it I seem to remember I enjoyed it
>
>Mostly it's little morsels of food/love/heart steamed in bamboo trays. Dim
>Sum is usually served in the trays that it's cooked in. The trays keep the
>food warm so there's no need for steam tables or heat lamps. That's
>brilliant.
>
>On this rock, we love dim sum. We have our own version which reflects that
>fact that a lot of it was eaten in the pineapple and cane fields - away from
>home and restaurants. We call it "manapua."
>
>https://migrationology.com/char-hung-sut/

To be perfectly honest those assortments don't look at all appetizing,
they remind me of my X-Ray Tech class when I took Anatomy 1 and had to
lay out the organs from disecting a dog.
>==
>I've never seen a Dim Sum restaurant up here .. yet) Although to be
>honest, I haven't looked. I hadn't thought of that in years till your
>post
>
>I remember they came around the tables with trolleys with shelves and the
>Dim Sum(s) were on small trays on the shelves
>
>

On Mon, 5 Mar 2018 19:18:16 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Monday, March 5, 2018 at 8:42:33 AM UTC-10, Ophelia wrote:
>>
>> ==
>>
>> I've never seen a Dim Sum restaurant up here .. yet) Although to be
>> honest, I haven't looked. I hadn't thought of that in years till your
>> post
>>
>> I remember they came around the tables with trolleys with shelves and the
>> Dim Sum(s) were on small trays on the shelves
>
>The best dim sum restaurant in Scotland? Beats me!
>
>https://www.tripadvisor.com/ShowUser..._Scotland.html
>
>==
>
>Well, well, well)) Who knew? ) As I said. I hadn't thought about it
>in years)
>
>Thanks)

Do you have any Dim Sum Bag Pipers? I doubt there are any coolies
pushing rickshaws in Scotland.

On Mon, 05 Mar 2018 15:03:17 -0500, wrote:

>On Mon, 5 Mar 2018 18:37:43 -0000, "Ophelia" >
>wrote:
>
>>
>>
>>"dsi1" wrote in message
...
>>
>>On Monday, March 5, 2018 at 6:44:02 AM UTC-10, Ophelia wrote:
>>>
>>> I have eaten Dim Sum in London's China town but it is so many year ago I
>>> can't remember a lot about it I seem to remember I enjoyed it
>>
>>Mostly it's little morsels of food/love/heart steamed in bamboo trays. Dim
>>Sum is usually served in the trays that it's cooked in. The trays keep the
>>food warm so there's no need for steam tables or heat lamps. That's
>>brilliant.
>>
>>On this rock, we love dim sum. We have our own version which reflects that
>>fact that a lot of it was eaten in the pineapple and cane fields - away from
>>home and restaurants. We call it "manapua."
>>
>>https://migrationology.com/char-hung-sut/
>
>To be perfectly honest those assortments don't look at all appetizing,
>they remind me of my X-Ray Tech class when I took Anatomy 1 and had to
>lay out the organs from disecting a dog.

True, it looks very soggy.

"Wayne Boatwright" wrote in message
9.44...

On Mon 05 Mar 2018 11:37:43a, Ophelia told us...

>
>
> "dsi1" wrote in message
> ...
>
> On Monday, March 5, 2018 at 6:44:02 AM UTC-10, Ophelia wrote:
>>
>> I have eaten Dim Sum in London's China town but it is so many
>> year ago I can't remember a lot about it I seem to remember I
>> enjoyed it
>
> Mostly it's little morsels of food/love/heart steamed in bamboo
> trays. Dim Sum is usually served in the trays that it's cooked in.
> The trays keep the food warm so there's no need for steam tables
> or heat lamps. That's brilliant.
>
> On this rock, we love dim sum. We have our own version which
> reflects that fact that a lot of it was eaten in the pineapple and
> cane fields - away from home and restaurants. We call it
> "manapua."
>
> https://migrationology.com/char-hung-sut/
>
> ==
>
> I've never seen a Dim Sum restaurant up here .. yet) Although
> to be honest, I haven't looked. I hadn't thought of that in years
> till your post
>
> I remember they came around the tables with trolleys with shelves
> and the Dim Sum(s) were on small trays on the shelves
>
>
>
>

I've found two excellent dim sum restaurants here in Phoenix. We go
to one or the other every couple of months.


Wayne Boatwright
==

Nice MrD has found one in Glasgow. I will have to think about making a
trip there one of these days)