Yes, you read that right. Along with a tomato and 2 country ribs I had
24 individual potatoes.

I've seen them at the store and finally bought a bag of them, tiny
potatoes, a mix of red and yellow. The largest one are about the size
of a marble, most are smaller.

They make an interesting presentation, but taste the same as their full
size counterparts. I just boiled them and added some butter and salt.

On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
> Yes, you read that right.Â* Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow.Â* The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts.Â* I just boiled them and added some butter and salt.

Tiny potatoes! I've seen bags of them and have been curious. But I was
never curious enough to try them. Maybe now I will. Do you think
they'd roast well? Being tiny potatoes, I know they wouldn't take long,
maybe lightly oiled and at a low temp?

Jill

On Friday, July 13, 2018 at 12:28:14 PM UTC-5, Ed Pawlowski wrote:
>
> Yes, you read that right. Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow. The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts. I just boiled them and added some butter and salt.
>
>
I've seen those but not tried them yet. Being that small no sooner than
they hit boiling water or a roasting pan they'd be done!

On 7/13/2018 2:08 PM, wrote:
> On Friday, July 13, 2018 at 12:28:14 PM UTC-5, Ed Pawlowski wrote:
>>
>> Yes, you read that right. Along with a tomato and 2 country ribs I had
>> 24 individual potatoes.
>>
>> I've seen them at the store and finally bought a bag of them, tiny
>> potatoes, a mix of red and yellow. The largest one are about the size
>> of a marble, most are smaller.
>>
>> They make an interesting presentation, but taste the same as their full
>> size counterparts. I just boiled them and added some butter and salt.
>>
>>
> I've seen those but not tried them yet. Being that small no sooner than
> they hit boiling water or a roasting pan they'd be done!
>
Nothing wrong with quick fix potatoes!

Jill

On 2018-07-13 12:00 PM, jmcquown wrote:
> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>> had 24 individual potatoes.
>>
>> I've seen them at the store and finally bought a bag of them, tiny
>> potatoes, a mix of red and yellow.Â* The largest one are about the size
>> of a marble, most are smaller.
>>
>> They make an interesting presentation, but taste the same as their
>> full size counterparts.Â* I just boiled them and added some butter and
>> salt.
>
> Tiny potatoes!Â* I've seen bags of them and have been curious.Â* But I was
> never curious enough to try them.Â* Maybe now I will. Â* Do you think
> they'd roast well?Â* Being tiny potatoes, I know they wouldn't take long,
> maybe lightly oiled and at a low temp?
>
> Jill
You can nuke them in about 5 minutes.

On 2018-07-13 11:28 AM, Ed Pawlowski wrote:
> Yes, you read that right.Â* Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow.Â* The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts.Â* I just boiled them and added some butter and salt.

My father scraped every one of those tiny ones. He associated those with
skins on with what they fed to the pigs when he was young. He called
them "piggy tates".

On 7/13/2018 2:41 PM, graham wrote:
> On 2018-07-13 12:00 PM, jmcquown wrote:
>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>>> had 24 individual potatoes.
>>>
>>> I've seen them at the store and finally bought a bag of them, tiny
>>> potatoes, a mix of red and yellow.Â* The largest one are about the
>>> size of a marble, most are smaller.
>>>
>>> They make an interesting presentation, but taste the same as their
>>> full size counterparts.Â* I just boiled them and added some butter and
>>> salt.
>>
>> Tiny potatoes!Â* I've seen bags of them and have been curious.Â* But I
>> was never curious enough to try them.Â* Maybe now I will. Â* Do you
>> think they'd roast well?Â* Being tiny potatoes, I know they wouldn't
>> take long, maybe lightly oiled and at a low temp?
>>
>> Jill
> You can nuke them in about 5 minutes.

Sure you could nuke them. I wouldn't expect the same result, though.

Jill

On 7/13/2018 1:41 PM, graham wrote:
> On 2018-07-13 12:00 PM, jmcquown wrote:
>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>>> had 24 individual potatoes.
>>>
>>> I've seen them at the store and finally bought a bag of them, tiny
>>> potatoes, a mix of red and yellow.Â* The largest one are about the
>>> size of a marble, most are smaller.
>>>
>>> They make an interesting presentation, but taste the same as their
>>> full size counterparts.Â* I just boiled them and added some butter
>>> and salt.
>>
>> Tiny potatoes!Â* I've seen bags of them and have been curious. But I
>> was never curious enough to try them.Â* Maybe now I will. Â* Do you
>> think they'd roast well?Â* Being tiny potatoes, I know they wouldn't
>> take long, maybe lightly oiled and at a low temp?
>>
>> Jill
> You can nuke them in about 5 minutes.

Â* To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The microwave
is fantastic for warming up already-cooked dishes and thawing stuff out
.. And not much else , IMO .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On Friday, July 13, 2018 at 10:28:14 AM UTC-7, Ed Pawlowski wrote:
> Yes, you read that right. Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow. The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts. I just boiled them and added some butter and salt.

I wash them, put them in a heavy skillet with some butter and a little water and simmer till the water boils off, then add some more butter, salt and pepper and let them brown a bit. Easy to fix, and quite tasty. You could also add some minced garlic and fresh minced parsley if you like.

On 7/13/2018 2:00 PM, jmcquown wrote:
> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>> had 24 individual potatoes.
>>
>> I've seen them at the store and finally bought a bag of them, tiny
>> potatoes, a mix of red and yellow.Â* The largest one are about the size
>> of a marble, most are smaller.
>>
>> They make an interesting presentation, but taste the same as their
>> full size counterparts.Â* I just boiled them and added some butter and
>> salt.
>
> Tiny potatoes!Â* I've seen bags of them and have been curious.Â* But I was
> never curious enough to try them.Â* Maybe now I will. Â* Do you think
> they'd roast well?Â* Being tiny potatoes, I know they wouldn't take long,
> maybe lightly oiled and at a low temp?
>
> Jill

I think they would be better that way. I may try again sometime.

On Fri, 13 Jul 2018 14:33:59 -0500, Terry Coombs >
wrote:

>On 7/13/2018 1:41 PM, graham wrote:
>> On 2018-07-13 12:00 PM, jmcquown wrote:
>>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>>> Yes, you read that right.* Along with a tomato and 2 country ribs I
>>>> had 24 individual potatoes.
>>>>
>>>> I've seen them at the store and finally bought a bag of them, tiny
>>>> potatoes, a mix of red and yellow.* The largest one are about the
>>>> size of a marble, most are smaller.
>>>>
>>>> They make an interesting presentation, but taste the same as their
>>>> full size counterparts.* I just boiled them and added some butter
>>>> and salt.
>>>
>>> Tiny potatoes!* I've seen bags of them and have been curious. But I
>>> was never curious enough to try them.* Maybe now I will. * Do you
>>> think they'd roast well?* Being tiny potatoes, I know they wouldn't
>>> take long, maybe lightly oiled and at a low temp?
>>>
>>> Jill
>> You can nuke them in about 5 minutes.
>
> * To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The microwave
>is fantastic for warming up already-cooked dishes and thawing stuff out
>. And not much else , IMO .

Totally disagree. Maybe you are not using it correctly. I am finding
it great for veggies (not cabbage) definitely corn cooked in the nuker
is great. Fish, cooked at half power, very nice. It is even
possible, with care, the make fudge, very quickly and no mess.



½ cup butter ~ 1 cup white sugar ~ 1 cup brown sugar
Cream together
Add
¼ cup corn syrup ~ I can condensed milk
Blend well.
Microwave on high, stirring after each minute until rolling boil.
(Use really large pan)
Back in microwave for six minutes -
Beat - spread in 4 qt dish.

The recipe is great - I think it varies with one's microwave, for
instance in mine, after it comes to the rolling boil, four minutes is
just right, it should be whitish in colour. Do use the largest bowl
you can, it boils up ! Mine is 1100 watts.

While you have to stand there and keep stirring each minute, the whole
thing is complete far faster than any other fudge I have ever made and
this does seem to be no fail, whether a wet or dry day.


All in all, a really dumb recipes that works 9 out of 10 :

On 7/13/2018 4:09 PM, Ed Pawlowski wrote:
> On 7/13/2018 2:00 PM, jmcquown wrote:
>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>> Yes, you read that right.Â* Along with a tomato and 2 country ribs I
>>> had 24 individual potatoes.
>>>
>>> I've seen them at the store and finally bought a bag of them, tiny
>>> potatoes, a mix of red and yellow.Â* The largest one are about the
>>> size of a marble, most are smaller.
>>>
>>> They make an interesting presentation, but taste the same as their
>>> full size counterparts.Â* I just boiled them and added some butter and
>>> salt.
>>
>> Tiny potatoes!Â* I've seen bags of them and have been curious.Â* But I
>> was never curious enough to try them.Â* Maybe now I will. Â* Do you
>> think they'd roast well?Â* Being tiny potatoes, I know they wouldn't
>> take long, maybe lightly oiled and at a low temp?
>>
>> Jill
>
> I think they would be better that way.Â* I may try again sometime.

I'll give them a try. Nice to know they taste just like regular
potatoes so nothing unexpected. Thanks, Ed!

Jill

"Terry Coombs" > wrote in message
news
> On 7/13/2018 1:41 PM, graham wrote:
>> On 2018-07-13 12:00 PM, jmcquown wrote:
>>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>>> Yes, you read that right. Along with a tomato and 2 country ribs I had
>>>> 24 individual potatoes.
>>>>
>>>> I've seen them at the store and finally bought a bag of them, tiny
>>>> potatoes, a mix of red and yellow. The largest one are about the size
>>>> of a marble, most are smaller.
>>>>
>>>> They make an interesting presentation, but taste the same as their full
>>>> size counterparts. I just boiled them and added some butter and salt.
>>>
>>> Tiny potatoes! I've seen bags of them and have been curious. But I was
>>> never curious enough to try them. Maybe now I will.  Do you think
>>> they'd roast well? Being tiny potatoes, I know they wouldn't take long,
>>> maybe lightly oiled and at a low temp?
>>>
>>> Jill
>> You can nuke them in about 5 minutes.
>
> Â To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The microwave is
> fantastic for warming up already-cooked dishes and thawing stuff out . And
> not much else , IMO .

I don't really find that to be true, great for fresh veggies, fish, rice,
etc.

Cheri

> wrote in message
...
> On Fri, 13 Jul 2018 14:33:59 -0500, Terry Coombs >
> wrote:
>
>>On 7/13/2018 1:41 PM, graham wrote:
>>> On 2018-07-13 12:00 PM, jmcquown wrote:
>>>> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
>>>>> Yes, you read that right. Along with a tomato and 2 country ribs I
>>>>> had 24 individual potatoes.
>>>>>
>>>>> I've seen them at the store and finally bought a bag of them, tiny
>>>>> potatoes, a mix of red and yellow. The largest one are about the
>>>>> size of a marble, most are smaller.
>>>>>
>>>>> They make an interesting presentation, but taste the same as their
>>>>> full size counterparts. I just boiled them and added some butter
>>>>> and salt.
>>>>
>>>> Tiny potatoes! I've seen bags of them and have been curious. But I
>>>> was never curious enough to try them. Maybe now I will. Do you
>>>> think they'd roast well? Being tiny potatoes, I know they wouldn't
>>>> take long, maybe lightly oiled and at a low temp?
>>>>
>>>> Jill
>>> You can nuke them in about 5 minutes.
>>
>> To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The microwave
>>is fantastic for warming up already-cooked dishes and thawing stuff out
>>. And not much else , IMO .
>
> Totally disagree. Maybe you are not using it correctly. I am finding
> it great for veggies (not cabbage) definitely corn cooked in the nuker
> is great. Fish, cooked at half power, very nice. It is even
> possible, with care, the make fudge, very quickly and no mess.
>
>
>
> ½ cup butter ~ 1 cup white sugar ~ 1 cup brown sugar
> Cream together
> Add
> ¼ cup corn syrup ~ I can condensed milk
> Blend well.
> Microwave on high, stirring after each minute until rolling boil.
> (Use really large pan)
> Back in microwave for six minutes -
> Beat - spread in 4 qt dish.
>
> The recipe is great - I think it varies with one's microwave, for
> instance in mine, after it comes to the rolling boil, four minutes is
> just right, it should be whitish in colour. Do use the largest bowl
> you can, it boils up ! Mine is 1100 watts.
>
> While you have to stand there and keep stirring each minute, the whole
> thing is complete far faster than any other fudge I have ever made and
> this does seem to be no fail, whether a wet or dry day.
>
>
> All in all, a really dumb recipes that works 9 out of 10 :

Also great for peanut brittle.

Cheri

On 7/14/2018 12:42 AM, Cheri wrote:
> "Terry Coombs" > wrote in message
>> Â To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The
>> microwave is fantastic for warming up already-cooked dishes and
>> thawing stuff out . And not much else , IMO .
>
> I don't really find that to be true, great for fresh veggies, fish,
> rice, etc.
>
True.
When my rice cooker died (many years ago), I tried Barbara Kafka's
microwave method. It worked so well, I didn't bother to replace the rice
cooker.

I do vegetables in the MC too - things like sprouts, broccoli, etc, come
out bright green and tasty, never soggy and grey.
Fresh white fish, rolled around a bit of herb butter and quickly zapped,
comes out moist and tasty.
..
Wonderful in summer, when the kitchen can feel oppressively hot. Saves
energy costs, too, as it cooks quickly and the AC doesn't have to work
so hard.

On Saturday, July 14, 2018 at 3:19:42 AM UTC-4, Wayne Boatwright wrote:
> On Fri 13 Jul 2018 11:04:23p, S Viemeister told us...
>
> > On 7/14/2018 12:42 AM, Cheri wrote:
> >> "Terry Coombs" > wrote in message
> >>> Â To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The
> >>> microwave is fantastic for warming up already-cooked dishes and
> >>> thawing stuff out . And not much else , IMO .
> >>
> >> I don't really find that to be true, great for fresh veggies,
> >> fish, rice, etc.
> >>
> > True.
> > When my rice cooker died (many years ago), I tried Barbara Kafka's
> > microwave method. It worked so well, I didn't bother to replace
> > the rice cooker.
> >
> > I do vegetables in the MC too - things like sprouts, broccoli,
> > etc, come out bright green and tasty, never soggy and grey.
> > Fresh white fish, rolled around a bit of herb butter and quickly
> > zapped, comes out moist and tasty.
> > .
> > Wonderful in summer, when the kitchen can feel oppressively hot.
> > Saves energy costs, too, as it cooks quickly and the AC doesn't
> > have to work so hard.
> >
> >
>
> I prefer rice cooked in the microwave more than any other method, far
> better texture and fluffier. I also prefer almost all fresh or
> frozen vegetables cooked in the microwave, better color and texture,
> and requiring only a modicum of water.

The only place where I disagree with you on vegetables in the microwave
is asparagus and fresh cauliflower. Both benefit from dry heat cooking.
I always grill asparagus and roast cauliflower.

As for rice: I'm not interested in fluffy. I want it to be just like
Chinese restaurant rice. Cohesive enough to eat with chopsticks, even
though I generally use a spoon at home.

Cindy Hamilton

On 7/13/2018 7:42 PM, Cheri wrote:

>
> I don't really find that to be true, great for fresh veggies, fish,
> rice, etc.
>
> Cheri

Many years ago my neighbor was moving and gave us their microwave to
"store" for a month before getting into the new place. I used it a few
times and aside from some veggies, thought it useless. Glad they
finally took it back.

Some months later, I saw a turkey being roasted in one. We stopped at
the display at the mall and was very surprised at how good it looked.
After some conversation, we later went to the store. If you bought a MW
from they you got a cooking class. We bought and took the class where we
made an appetizer, main course (beef roast) and dessert. We all
participated and we all enjoyed a good meal. Even the roast was cooked
to medium inside yet nicely browned on the outside.

Once you learn some basics and avoid temptation to just nuke everything
on high, you can make some good meals.

"Ed Pawlowski" wrote in message ...

On 7/13/2018 7:42 PM, Cheri wrote:

>
> I don't really find that to be true, great for fresh veggies, fish, rice,
> etc.
>
> Cheri

Many years ago my neighbor was moving and gave us their microwave to
"store" for a month before getting into the new place. I used it a few
times and aside from some veggies, thought it useless. Glad they
finally took it back.

Some months later, I saw a turkey being roasted in one. We stopped at
the display at the mall and was very surprised at how good it looked.
After some conversation, we later went to the store. If you bought a MW
from they you got a cooking class. We bought and took the class where we
made an appetizer, main course (beef roast) and dessert. We all
participated and we all enjoyed a good meal. Even the roast was cooked
to medium inside yet nicely browned on the outside.

Once you learn some basics and avoid temptation to just nuke everything
on high, you can make some good meals.

==

Was it purely microwave? I've never seen that. My microwave is also a
grill and convection oven and I can use convection and microwave together
which makes cooking much faster.

Ed Pawlowski wrote:
>
> Yes, you read that right. Along with a tomato and 2 country ribs I had
> 24 individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow. The largest one are about the size
> of a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts. I just boiled them and added some butter and salt.

Very good stuff. I rarely see that small but I'll often boil some
smaller cut up red potatoes and, like you, just boil, drain then
add butter and S&P. Very nice side.

Sqwertz wrote:
>
> Hanger steak, white asparagus with hollandaise, and Dutch baby
> creamers. Picked out larger ones from teh bulk display, all the
> same size so they cook evenly. They can be half as small as well.
>
> http://www.flickr.com/photos/7275891...n/photostream/
>

Nicely done. I've never seen white asparagus in a store so never
tried it. I did google the difference this morning and learned.
Do you prefer those or the green?

Ed Pawlowski wrote:
>
> Once you learn some basics and avoid temptation to just nuke everything
> on high, you can make some good meals.

It's a good tool, just use different method of cooking. I
occasionally get a last minute urge to add say a frozen chicken
thigh to a meal. I can have that done perfectly and evenly in
about 10 minutes or so. It's a several step process...short time
cooking in covered bowl, let rest, more cooking, let
rest....finish cooking

On Saturday, July 14, 2018 at 8:43:33 AM UTC-5, Ed Pawlowski wrote:
>
> Once you learn some basics and avoid temptation to just nuke everything
> on high, you can make some good meals.
>
>
How true!

When I fire up the Weber for hamburgers or whatever I always will cook
perhaps a pork chop, Italian sausages and maybe a chicken breast or a
steak. These will be meals throughout the week and heating them in the
microwave on perhaps 40% power for 2 or 3 minutes just to get them hot
is great. If you heat any of these items for 2 or 3 minutes on high all
you've done is cooked them dry and tough.

As much as I love grilled food I don't care to mess with charcoal 3 or 4
times a week. The microwave does a beautiful job of gently reheating those previously cooked items.

On Saturday, July 14, 2018 at 11:20:18 AM UTC-5, Gary wrote:
>
> Sqwertz wrote:
> >
> > Hanger steak, white asparagus with hollandaise, and Dutch baby
> > creamers. Picked out larger ones from teh bulk display, all the
> > same size so they cook evenly. They can be half as small as well.
> >
> > http://www.flickr.com/photos/7275891...n/photostream/
> >
>
I'm drooling.

On Sat, 14 Jul 2018 09:43:29 -0400, Ed Pawlowski > wrote:

>On 7/13/2018 7:42 PM, Cheri wrote:
>
>>
>> I don't really find that to be true, great for fresh veggies, fish,
>> rice, etc.
>>
>> Cheri
>
>Many years ago my neighbor was moving and gave us their microwave to
>"store" for a month before getting into the new place. I used it a few
>times and aside from some veggies, thought it useless. Glad they
>finally took it back.
>
>Some months later, I saw a turkey being roasted in one. We stopped at
>the display at the mall and was very surprised at how good it looked.
>After some conversation, we later went to the store. If you bought a MW
>from they you got a cooking class. We bought and took the class where we
>made an appetizer, main course (beef roast) and dessert. We all
>participated and we all enjoyed a good meal. Even the roast was cooked
>to medium inside yet nicely browned on the outside.
>
>Once you learn some basics and avoid temptation to just nuke everything
>on high, you can make some good meals.

I'm surprised that no one has said that they microwave bacon, nuked
bacon is the best, breakfast sausage too. I don't eat either one
anymore but the microwave is the best way to reheat spareribs... on
those times I take the trouble to marinate and grill spareribs I make
a double or triple batch and freeze the left overs, they reheat
perfectly in the microwave. We keep a good supply of those Oriental
noodle soups that microwave in four minutes in their disposable bowls.
They cost little in packs of 20 at BJs and make a good quick meal.
I usually doctor them with a handfull of frozen veggies and a bit of
whatever left over meat is in the fridge, half a julienned pork chop
works well. My wife likes that for lunch when she teaches.

On Saturday, July 14, 2018 at 12:40:52 PM UTC-5, Sheldon wrote:
>
> I'm surprised that no one has said that they microwave bacon, nuked
> bacon is the best, breakfast sausage too.
>
>
I have used the microwave to nuke bacon and it does do a great job but I
usually do that in the oven. Use a large sheet pan, lay a piece of alum-
inum foil on top, do NOT seal it, and bake/cook. I do save my bacon grease
for other cooking uses.

I've also eaten breakfast sausage cooked in the microwave and although
thoroughly cooked, it looks awfully naked.

On Saturday, July 14, 2018 at 7:40:52 AM UTC-10, Sheldon wrote:
>
> I'm surprised that no one has said that they microwave bacon, nuked
> bacon is the best, breakfast sausage too. I don't eat either one
> anymore but the microwave is the best way to reheat spareribs... on
> those times I take the trouble to marinate and grill spareribs I make
> a double or triple batch and freeze the left overs, they reheat
> perfectly in the microwave. We keep a good supply of those Oriental
> noodle soups that microwave in four minutes in their disposable bowls.
> They cost little in packs of 20 at BJs and make a good quick meal.
> I usually doctor them with a handfull of frozen veggies and a bit of
> whatever left over meat is in the fridge, half a julienned pork chop
> works well. My wife likes that for lunch when she teaches.

The best way to cook bacon is dredge in flour and fry in oil. It's a faster way to cook bacon which comes out crispy without having to fry it all to hell. The idea came to me from a patient in a psychic hospital. Those guys may be crazy but sometimes they're brilliant!

l not -l wrote:
> On 14-Jul-2018, wrote:
>
>> On Sat, 14 Jul 2018 09:43:29 -0400, Ed Pawlowski > wrote:
>>
>>> On 7/13/2018 7:42 PM, Cheri wrote:
>>>
>>>>
>>>> I don't really find that to be true, great for fresh veggies, fish,
>>>> rice, etc.
>>>>
>>>> Cheri
>>>
>>> Many years ago my neighbor was moving and gave us their microwave to
>>> "store" for a month before getting into the new place. I used it a few
>>> times and aside from some veggies, thought it useless. Glad they
>>> finally took it back.
>>>
>>> Some months later, I saw a turkey being roasted in one. We stopped at
>>> the display at the mall and was very surprised at how good it looked.
>>> After some conversation, we later went to the store. If you bought a MW
>> >from they you got a cooking class. We bought and took the class where we
>>> made an appetizer, main course (beef roast) and dessert. We all
>>> participated and we all enjoyed a good meal. Even the roast was cooked
>>> to medium inside yet nicely browned on the outside.
>>>
>>> Once you learn some basics and avoid temptation to just nuke everything
>>> on high, you can make some good meals.
>>
>> I'm surprised that no one has said that they microwave bacon, nuked
>> bacon is the best, breakfast sausage too.
> A little more often than half the time, I cook bacon in the microwave. I
> only fry it in a pan when I want the bacon drippings, either for immediate
> use or to replenish my bacon grease container. I have never tried cooking
> breakfast sausage in the microwave;; but, I mostly cook it crumbled for
> making sausage gravy and the microwave seems a poor choice for that.
> Perhaps the next time I want a sausage patty I'll microwave it rather than
> fry.
>

Yoose can't go wrong if yoose does it just like Popeye dooze!

"l not -l" > wrote in message
...
>
> On 14-Jul-2018, wrote:
>
>> On Sat, 14 Jul 2018 09:43:29 -0400, Ed Pawlowski > wrote:
>>
>> >On 7/13/2018 7:42 PM, Cheri wrote:
>> >
>> >>
>> >> I don't really find that to be true, great for fresh veggies, fish,
>> >> rice, etc.
>> >>
>> >> Cheri
>> >
>> >Many years ago my neighbor was moving and gave us their microwave to
>> >"store" for a month before getting into the new place. I used it a few
>> >times and aside from some veggies, thought it useless. Glad they
>> >finally took it back.
>> >
>> >Some months later, I saw a turkey being roasted in one. We stopped at
>> >the display at the mall and was very surprised at how good it looked.
>> >After some conversation, we later went to the store. If you bought a MW
>> >from they you got a cooking class. We bought and took the class where we
>> >made an appetizer, main course (beef roast) and dessert. We all
>> >participated and we all enjoyed a good meal. Even the roast was cooked
>> >to medium inside yet nicely browned on the outside.
>> >
>> >Once you learn some basics and avoid temptation to just nuke everything
>> >on high, you can make some good meals.
>>
>> I'm surprised that no one has said that they microwave bacon, nuked
>> bacon is the best, breakfast sausage too.
> A little more often than half the time, I cook bacon in the microwave. I
> only fry it in a pan when I want the bacon drippings, either for immediate
> use or to replenish my bacon grease container. I have never tried cooking
> breakfast sausage in the microwave;; but, I mostly cook it crumbled for
> making sausage gravy and the microwave seems a poor choice for that.
> Perhaps the next time I want a sausage patty I'll microwave it rather than
> fry.

I always cook bulk sausage, hamburger etc. in the microwave when I'm adding
it to things, crumble it up a bit, cover the bowl, stir a couple of times
while cooking, and done. Works great.

Cheri

On 2018-07-14 1:25 PM, dsi1 wrote:
..
>
> The best way to cook bacon is dredge in flour and fry in oil. It's a faster way to cook bacon which comes out crispy without having to fry it all to hell. The idea came to me from a patient in a psychic hospital.

I didn't know fortune tellers and astrologers had special medical care.

On 7/14/2018 11:25 PM, heyjoe wrote:
> On Sat, 14 Jul 2018 07:04:23 +0100, S Viemeister wrote:
>> When my rice cooker died (many years ago), I tried Barbara Kafka's
>> microwave method. It worked so well, I didn't bother to replace the rice
>> cooker.
> What is B. Kafka' microwave method of cooking rice?
> Several different ways on the internets - rinse, don't rinse - cover,
> don't cover, let stand, fluff and use right away. My head's gonna
> explode before I try all the variations.
> Unfortunately, "Microwave Gourmt" is not available from my local
> library.
> Tried and true method would be appreciated.
>

Use a 2 litre/2 quart dish (I use Corningware, pyrex works well too)

All measurements by volume, US cups

1 cup rice
2 cups water
salt, if desired
glob of butter

Cover dish
Microwave on high for 5 minutes, then half power for 15 minutes
Let rest for a few minutes, fluff with fork, serve.

That's her basic white rice method.

Brown rice, black rice, red rice will require longer cooking.

Times can vary depending on the power rating of your microwave - one of
mine needs more time for both stages, the other works perfectly with her
original directions.

"Ed Pawlowski" > wrote in message
...
> Yes, you read that right. Along with a tomato and 2 country ribs I had 24
> individual potatoes.
>
> I've seen them at the store and finally bought a bag of them, tiny
> potatoes, a mix of red and yellow. The largest one are about the size of
> a marble, most are smaller.
>
> They make an interesting presentation, but taste the same as their full
> size counterparts. I just boiled them and added some butter and salt.

I would add parsley.

jmcquown wrote:

> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
> > Yes, you read that right.Â* Along with a tomato and 2 country ribs I
> > had 24 individual potatoes.
> >
> > I've seen them at the store and finally bought a bag of them, tiny
> > potatoes, a mix of red and yellow.Â* The largest one are about the
> > size of a marble, most are smaller.
> >
> > They make an interesting presentation, but taste the same as their
> > full size counterparts.Â* I just boiled them and added some butter
> > and salt.
>
> Tiny potatoes! I've seen bags of them and have been curious. But I
> was never curious enough to try them. Maybe now I will. Do you
> think they'd roast well? Being tiny potatoes, I know they wouldn't
> take long, maybe lightly oiled and at a low temp?
>
> Jill

Yes, they work well. I get them sometimes and add them to the steamer.
They cook fast but as Ed says, don't taste different. If there is a
nutritional difference, it's that the skins have more nutrition and
you'll get more skin to starch ratio here.

l not -l wrote:

>
> On 13-Jul-2018, Terry Coombs > wrote:
>
> > On 7/13/2018 1:41 PM, graham wrote:
> > > On 2018-07-13 12:00 PM, jmcquown wrote:
> > >> On 7/13/2018 1:28 PM, Ed Pawlowski wrote:
> > >>> Yes, you read that right.Â* Along with a tomato and 2 country
> > ribs I >>> had 24 individual potatoes.
> > > > >
> > >>> I've seen them at the store and finally bought a bag of them,
> > tiny >>> potatoes, a mix of red and yellow.Â* The largest one are
> > about the >>> size of a marble, most are smaller.
> > > > >
> > >>> They make an interesting presentation, but taste the same as
> > their >>> full size counterparts.Â* I just boiled them and added
> > some butter >>> and salt.
> > > >
> > >> Tiny potatoes!Â* I've seen bags of them and have been curious.
> > But I >> was never curious enough to try them.Â* Maybe now I will.
> > Â* Do you >> think they'd roast well?Â* Being tiny potatoes, I
> > know they wouldn't >> take long, maybe lightly oiled and at a low
> > temp?
> > > >
> > >> Jill
> > > You can nuke them in about 5 minutes.
> >
> > Â* To paraphrase Bill Clinton , "Nookin' ain't Cookin' " . The
> > microwave is fantastic for warming up already-cooked dishes and
> > thawing stuff out . And not much else , IMO .
> It's also good for cooking some kinds of fish. Mostly, it takes a
> bit of learnin' to cook well in a microwave and few people take the
> time. Many people just throw food in, hit the cook button and think
> it shoudl turn out great. A few minutes to a few hours with any of
> Donovan Jon Fandre's microwave cooking books, and a little practice,
> is all that is needed to do more than popcorn and reheating coffee.

Correct. I am mot a microwave cook but there are some fish dishes that
excell in a microwave. Lemon Pepper Snapper fillets is one.

On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
wrote:

>On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>
>> Sqwertz wrote:
>>>
>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>> creamers. Picked out larger ones from teh bulk display, all the
>>> same size so they cook evenly. They can be half as small as well.
>>>
>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>
>>
>> Nicely done. I've never seen white asparagus in a store so never
>> tried it. I did google the difference this morning and learned.
>> Do you prefer those or the green?
>
>Green. I didn't realize you had to peel white asparagus (duh).
>Green has more flavor and is cheaper.

White asparagus is the best. The white gold.

On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
wrote:

>On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>
>> Sqwertz wrote:
>>>
>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>> creamers. Picked out larger ones from teh bulk display, all the
>>> same size so they cook evenly. They can be half as small as well.
>>>
>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>
>>
>> Nicely done. I've never seen white asparagus in a store so never
>> tried it. I did google the difference this morning and learned.
>> Do you prefer those or the green?
>
>Green. I didn't realize you had to peel white asparagus (duh).
>Green has more flavor and is cheaper.
>
>-sw

White asparagus are no different from green asparagus in that regard,
the bottom ends of both have a tough fiberous part that should be
pared away rather than chopped off, They are actually the same
asparagus only to get white ones they are grown in the absence of
light. White are more expensive because they are more labor intensive
to grow, usually grown in caves. Any difference in flavor is due to
being a different variety, The white ones are grown strictly for
appearence.

On Thu, 19 Jul 2018 14:58:15 +1000, Druce >
wrote:

>On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>wrote:
>
>>On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>>
>>> Sqwertz wrote:
>>>>
>>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>>> creamers. Picked out larger ones from teh bulk display, all the
>>>> same size so they cook evenly. They can be half as small as well.
>>>>
>>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>>
>>>
>>> Nicely done. I've never seen white asparagus in a store so never
>>> tried it. I did google the difference this morning and learned.
>>> Do you prefer those or the green?
>>
>>Green. I didn't realize you had to peel white asparagus (duh).
>>Green has more flavor and is cheaper.
>
>White asparagus is the best.

That makes you a bigot.

On Thu, 19 Jul 2018 11:07:04 -0400, wrote:

>On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>wrote:
>
>>Green. I didn't realize you had to peel white asparagus (duh).
>>Green has more flavor and is cheaper.
>>
>>-sw
>
>White asparagus are no different from green asparagus in that regard,
>the bottom ends of both have a tough fiberous part that should be
>pared away rather than chopped off, They are actually the same
>asparagus only to get white ones they are grown in the absence of
>light. White are more expensive because they are more labor intensive
>to grow, usually grown in caves. Any difference in flavor is due to
>being a different variety, The white ones are grown strictly for
>appearence.

Complete nonsense. The white ones are grown for their different
flavour.

On Thu, 19 Jul 2018 11:08:26 -0400, wrote:

>On Thu, 19 Jul 2018 14:58:15 +1000, Druce >
>wrote:
>
>>On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>>wrote:
>>
>>>On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>>>
>>>> Sqwertz wrote:
>>>>>
>>>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>>>> creamers. Picked out larger ones from teh bulk display, all the
>>>>> same size so they cook evenly. They can be half as small as well.
>>>>>
>>>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>>>
>>>>
>>>> Nicely done. I've never seen white asparagus in a store so never
>>>> tried it. I did google the difference this morning and learned.
>>>> Do you prefer those or the green?
>>>
>>>Green. I didn't realize you had to peel white asparagus (duh).
>>>Green has more flavor and is cheaper.
>>
>>White asparagus is the best.
>
>That makes you a bigot.

Then you don't know what a bigot is. Which is surprising to say the
least.

On 7/15/2018 12:29 AM, graham wrote:
> On 2018-07-14 1:25 PM, dsi1 wrote:
> .
>>
>> The best way to cook bacon is dredge in flour and fry in oil. It's a
>> faster way to cook bacon which comes out crispy without having to fry
>> it all to hell. The idea came to me from a patient in a psychic hospital.
>
> I didn't know fortune tellers and astrologers had special medical care.

LOL

Jill

wrote:
> On Thu, 19 Jul 2018 14:58:15 +1000, Druce >
> wrote:
>
>> On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
>> wrote:
>>
>>> On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>>>
>>>> Sqwertz wrote:
>>>>>
>>>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>>>> creamers. Picked out larger ones from teh bulk display, all the
>>>>> same size so they cook evenly. They can be half as small as well.
>>>>>
>>>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>>>
>>>>
>>>> Nicely done. I've never seen white asparagus in a store so never
>>>> tried it. I did google the difference this morning and learned.
>>>> Do you prefer those or the green?
>>>
>>> Green. I didn't realize you had to peel white asparagus (duh).
>>> Green has more flavor and is cheaper.
>>
>> White asparagus is the best.
>
> That makes you a bigot.
>

Popeye, yoose forgot to call him a *FAGGOT*