EU ranks among the poorest of U.S. States
Jul 22nd 2004, 10:31 am
#76
Guest
Posts: n/a
Re: EU ranks among the poorest of U.S. States
Well, I can buy a small spinach fataya and a zatar for a buck and a half
at a neighborhood Palestinian owned bakery; but they've tasted like crap
lately...<g>
Are your cooking tanks LP (Liquefied Propane) or LNG (Liquefied Natural
Gas)? In either case you're in for a BIG surprise next refill!
Tim K
"Miguel Cruz" <[email protected]> wrote in message
news:MtWLc.37$%[email protected]...
> Tim Kroesen <[email protected]> wrote:
> > $5 for a 20# propane refill...?!?
> > He must have been siphoning..
> I don't know much about propane as this is my first encounter with the
> stuff. The tank is about 2 feet high and one foot in diameter. You
bring it
> down to the shop in the lobby and he switches you for a full one.
> > Those $1 "brilliant meals" of Double Cheese and McChickens are
gonna
> > make you fat Miguel....<g>
> I had a green Thai curry for lunch and fresh-made tandoori chicken
with a
> side of okra for dinner. Fresh-squeezed guava juice put dinner up to
> $1.50 though.
> miguel
> --
> Hit The Road! Photos and tales from around the world:
http://travel.u.nu
> >
at a neighborhood Palestinian owned bakery; but they've tasted like crap
lately...<g>
Are your cooking tanks LP (Liquefied Propane) or LNG (Liquefied Natural
Gas)? In either case you're in for a BIG surprise next refill!
Tim K
"Miguel Cruz" <[email protected]> wrote in message
news:MtWLc.37$%[email protected]...
> Tim Kroesen <[email protected]> wrote:
> > $5 for a 20# propane refill...?!?
> > He must have been siphoning..
> I don't know much about propane as this is my first encounter with the
> stuff. The tank is about 2 feet high and one foot in diameter. You
bring it
> down to the shop in the lobby and he switches you for a full one.
> > Those $1 "brilliant meals" of Double Cheese and McChickens are
gonna
> > make you fat Miguel....<g>
> I had a green Thai curry for lunch and fresh-made tandoori chicken
with a
> side of okra for dinner. Fresh-squeezed guava juice put dinner up to
> $1.50 though.
> miguel
> --
> Hit The Road! Photos and tales from around the world:
http://travel.u.nu
> >
Jul 22nd 2004, 2:13 pm
#77
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Posts: n/a
Re: EU ranks among the poorest of U.S. States
Mxsmanic wrote:
> EvelynVogtGamble(Divamanque) writes:
>
>
>>....before they explode! (That's why the instructions tell you to
>>pierce the yolks, before consigning them to the microwave - potatos are
>>pretty "explosive", too, if you try to roast them in a microwave without
>>piercing the skins.)
>
>
> I get the impression that nobody here has actually made scrambled eggs
> in a microwave.
Careful with that "nobody" - I think quite a few of those who use their
microwaves to full advantage do.
>
> In microwave preparation, you scramble the eggs before you cook them.
True, but according to various microwave cookbooks, you can also make
poached eggs in a microwave. However, they warn you to pierce the
yolks, first, as they otherwise have a tendency to burst from the steam
buildup inside the yolk's membrane.
>
> EvelynVogtGamble(Divamanque) writes:
>
>
>>....before they explode! (That's why the instructions tell you to
>>pierce the yolks, before consigning them to the microwave - potatos are
>>pretty "explosive", too, if you try to roast them in a microwave without
>>piercing the skins.)
>
>
> I get the impression that nobody here has actually made scrambled eggs
> in a microwave.
Careful with that "nobody" - I think quite a few of those who use their
microwaves to full advantage do.
>
> In microwave preparation, you scramble the eggs before you cook them.
True, but according to various microwave cookbooks, you can also make
poached eggs in a microwave. However, they warn you to pierce the
yolks, first, as they otherwise have a tendency to burst from the steam
buildup inside the yolk's membrane.
>
Jul 22nd 2004, 2:23 pm
#78
Guest
Posts: n/a
Re: EU ranks among the poorest of U.S. States
Thomas Stalder wrote:
> About cooking: try to make a nice tomato sauce in a microwave or a
> creamy thai curry.
I make "white sauce" and meat gravy in the microwave frequently - unlike
using a pan on top of the range, it doesn't burn, nor does it produce
lumps so readily. (Of course, you do it in short segments of time,
stirring it between times.)
> Of course it's not fast in a pan/wok. But the
> taste needs time to evolve.
Ah, there you may be right - I tend to use the bottled kind of pasta
sauces, and eat in an Italian restaurant if I want REAL pasta.
Vegetables are best when coocked in
> a steamer, usually.
I'll argue for a microwave, any time - the vitamins don't escape in the
steam, and you can crisp cook them quickly.
> And never, never ever bake a Swiss-Röschti in microwave :-)
I'm not sure I know what that is! Is that where you pack shredded
potatos into a casserole with lots of butter, let them bake until
they're all crispy, then turn them out on a platter? (If so, I'd have
to agree - they'd not be at all satisfactory in a microwave.)
> Microwaves still is mainly for people with little time.
>
Or people with too many things to do with their time!
> About cooking: try to make a nice tomato sauce in a microwave or a
> creamy thai curry.
I make "white sauce" and meat gravy in the microwave frequently - unlike
using a pan on top of the range, it doesn't burn, nor does it produce
lumps so readily. (Of course, you do it in short segments of time,
stirring it between times.)
> Of course it's not fast in a pan/wok. But the
> taste needs time to evolve.
Ah, there you may be right - I tend to use the bottled kind of pasta
sauces, and eat in an Italian restaurant if I want REAL pasta.
Vegetables are best when coocked in
> a steamer, usually.
I'll argue for a microwave, any time - the vitamins don't escape in the
steam, and you can crisp cook them quickly.
> And never, never ever bake a Swiss-Röschti in microwave :-)
I'm not sure I know what that is! Is that where you pack shredded
potatos into a casserole with lots of butter, let them bake until
they're all crispy, then turn them out on a platter? (If so, I'd have
to agree - they'd not be at all satisfactory in a microwave.)
> Microwaves still is mainly for people with little time.
>
Or people with too many things to do with their time!
Jul 22nd 2004, 2:27 pm
#79
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Posts: n/a
Re: EU ranks among the poorest of U.S. States
devil wrote:
> On Thu, 22 Jul 2004 11:09:20 -0500, Olivers wrote:
>
>
>
>>I can't imagine why one would cook pasta in a microwave. After all, it's
>>hardly brain surgery, and the stovetop sure makes sampling for doneness
>>easier.
>
>
> Although microwaving does work OK for potatoes. Arguably better than
> boiling.
Oh, that goes without saying! Only trouble with mocrowaved baked
potatos, the skins don't get all crips and brown, as they do in a
conventional oven. (However, I've found partially cooking them in a
microwave and finishing them off in a normal oven gives satisfactory
results, and cuts the actual baking time in half.)
>
> On Thu, 22 Jul 2004 11:09:20 -0500, Olivers wrote:
>
>
>
>>I can't imagine why one would cook pasta in a microwave. After all, it's
>>hardly brain surgery, and the stovetop sure makes sampling for doneness
>>easier.
>
>
> Although microwaving does work OK for potatoes. Arguably better than
> boiling.
Oh, that goes without saying! Only trouble with mocrowaved baked
potatos, the skins don't get all crips and brown, as they do in a
conventional oven. (However, I've found partially cooking them in a
microwave and finishing them off in a normal oven gives satisfactory
results, and cuts the actual baking time in half.)
>
Jul 22nd 2004, 2:29 pm
#80
Guest
Posts: n/a
Re: EU ranks among the poorest of U.S. States
Mxsmanic wrote:
> Olivers writes:
>
>
>>To those of us for whom good scrambled eggs and the bpreparation thereof
>>are meaningful, there are two conclusions - and a third likely - which may
>>be drawn from mxsmanic's advocacy of the microwave as an egg-scrambler.....
>>A. That he believes that microwave-scrambled eggs are "good" is in itself
>>an admission of grievous character faults and irredeemable personal
>>failings.
>>B. Scrambling an egg the the "real" manner, atop the stove, takes no
>>longer, "dirties" no more and provides such a better looking, better
>>tasting and more appealing result that to do so in a microwave.
>>and probably C., mxsmanic has never eaten really good scrambled eggs.
>
>
> Or D., you've never eaten scrambled eggs made in a microwave.
I suspect the latter! (And one dish instead of three seems an extra
bonus - one microwave safe bowl, instead of A) a bowl in which to beat
the eggs, B) a pan in which to cook them and C) a plate on which to
serve them.)
>
> Olivers writes:
>
>
>>To those of us for whom good scrambled eggs and the bpreparation thereof
>>are meaningful, there are two conclusions - and a third likely - which may
>>be drawn from mxsmanic's advocacy of the microwave as an egg-scrambler.....
>>A. That he believes that microwave-scrambled eggs are "good" is in itself
>>an admission of grievous character faults and irredeemable personal
>>failings.
>>B. Scrambling an egg the the "real" manner, atop the stove, takes no
>>longer, "dirties" no more and provides such a better looking, better
>>tasting and more appealing result that to do so in a microwave.
>>and probably C., mxsmanic has never eaten really good scrambled eggs.
>
>
> Or D., you've never eaten scrambled eggs made in a microwave.
I suspect the latter! (And one dish instead of three seems an extra
bonus - one microwave safe bowl, instead of A) a bowl in which to beat
the eggs, B) a pan in which to cook them and C) a plate on which to
serve them.)
>
Jul 22nd 2004, 2:35 pm
#81
Guest
Posts: n/a
Re: EU ranks among the poorest of U.S. States
Earl Evleth wrote:
> One issue is how one like their eggs. We prefer our eggs "baveuse",
> same with omelets. One has to watch the cooking closely, keep the
> pan at the right temperature. "Very fluffy" is what I avoide I cooking,
> "runny" is closer to what I target. There is a critical time to get
> the eggs out of the pan.
But when you microwave them, you do it in increments, stirring each time
you reset the timer - there's no reason you have to eat them "well done"
unless you want them that way. (Of course, in the U.S., Salmonella is
so endemic in the chicken industry that one is advised to cook eggs
throughly - no runny yolks, and no "raw" egg-nog.)
> One issue is how one like their eggs. We prefer our eggs "baveuse",
> same with omelets. One has to watch the cooking closely, keep the
> pan at the right temperature. "Very fluffy" is what I avoide I cooking,
> "runny" is closer to what I target. There is a critical time to get
> the eggs out of the pan.
But when you microwave them, you do it in increments, stirring each time
you reset the timer - there's no reason you have to eat them "well done"
unless you want them that way. (Of course, in the U.S., Salmonella is
so endemic in the chicken industry that one is advised to cook eggs
throughly - no runny yolks, and no "raw" egg-nog.)
Jul 22nd 2004, 2:40 pm
#82
Guest
Posts: n/a
Re: EU ranks among the poorest of U.S. States
Tim Kroesen wrote:
> Buy one of those wind-up carrousels if 'the Nuke' is not so equipped.
One thing is no substitute for the other! Microwaving does cook things
around the edges much faster than in the middle, and the carrousel
doesn't do much to alleviate that - just makes in unnecessary to give
the dish a quarter turn midway through cooking, as one is otherwise
directed to do. (Why do you always post on top of an entire message,
instead of deleteing all but the paragraph you're answering, and posting
beneath it?)
> Buy one of those wind-up carrousels if 'the Nuke' is not so equipped.
One thing is no substitute for the other! Microwaving does cook things
around the edges much faster than in the middle, and the carrousel
doesn't do much to alleviate that - just makes in unnecessary to give
the dish a quarter turn midway through cooking, as one is otherwise
directed to do. (Why do you always post on top of an entire message,
instead of deleteing all but the paragraph you're answering, and posting
beneath it?)
Jul 22nd 2004, 3:03 pm
#83
Guest
Posts: n/a
Re: EU ranks among the poorest of U.S. States
Mxsmanic <[email protected]> wrote:
>I get the impression that nobody here has actually made scrambled eggs
>in a microwave.
>In microwave preparation, you scramble the eggs before you cook them.
I'll leave it to Mixi to explain his "here". From my point of view,
everybody at my "here" has cooked scrambled eggs in a microwave.
--
PB
The return address has been MUNGED
>I get the impression that nobody here has actually made scrambled eggs
>in a microwave.
>In microwave preparation, you scramble the eggs before you cook them.
I'll leave it to Mixi to explain his "here". From my point of view,
everybody at my "here" has cooked scrambled eggs in a microwave.
--
PB
The return address has been MUNGED
Jul 22nd 2004, 3:08 pm
#84
Guest
Posts: n/a
Re: EU ranks among the poorest of U.S. States
"EvelynVogtGamble(Divamanque)" <[email protected]> wrote:
>I make "white sauce" and meat gravy in the microwave frequently - unlike
>using a pan on top of the range, it doesn't burn, nor does it produce
>lumps so readily. (Of course, you do it in short segments of time,
>stirring it between times.)
Gravy? I suspect that it would not brown enough for my liking -- or
have you a method for browning it?
--
PB
The return address has been MUNGED
>I make "white sauce" and meat gravy in the microwave frequently - unlike
>using a pan on top of the range, it doesn't burn, nor does it produce
>lumps so readily. (Of course, you do it in short segments of time,
>stirring it between times.)
Gravy? I suspect that it would not brown enough for my liking -- or
have you a method for browning it?
--
PB
The return address has been MUNGED
Jul 22nd 2004, 3:11 pm
#85
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Posts: n/a
Re: EU ranks among the poorest of U.S. States
Thomas Stalder <[email protected]> wrote:
>Microwaves still is mainly for people with little time.
Not necessarily: a microwave is a useful piece of kitchen equipment.
Think of it an extra cooking utensil.
--
PB
The return address has been MUNGED
>Microwaves still is mainly for people with little time.
Not necessarily: a microwave is a useful piece of kitchen equipment.
Think of it an extra cooking utensil.
--
PB
The return address has been MUNGED
Jul 22nd 2004, 3:16 pm
#86
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Posts: n/a
Re: EU ranks among the poorest of U.S. States
devil <[email protected]> wrote:
>Although microwaving does work OK for potatoes. Arguably better than
>boiling.
Not for chips, though.
--
PB
The return address has been MUNGED
>Although microwaving does work OK for potatoes. Arguably better than
>boiling.
Not for chips, though.
--
PB
The return address has been MUNGED
Jul 22nd 2004, 3:18 pm
#87
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Posts: n/a
Re: EU ranks among the poorest of U.S. States
"EvelynVogtGamble(Divamanque)" <[email protected]> wrote:
>Miguel Cruz wrote:
>> You want to save energy (and cook better), use a gas
>> stove.
>Depends upon where you live - I don't know about Europe (I've never done
>any housekeeping there), but in the U.S., some areas have very low cost
>electricity, whereas their rates for natural gas are high.
That's not saving energy; that's saving money.
--
PB
The return address has been MUNGED
>Miguel Cruz wrote:
>> You want to save energy (and cook better), use a gas
>> stove.
>Depends upon where you live - I don't know about Europe (I've never done
>any housekeeping there), but in the U.S., some areas have very low cost
>electricity, whereas their rates for natural gas are high.
That's not saving energy; that's saving money.
--
PB
The return address has been MUNGED
Jul 22nd 2004, 3:54 pm
#88
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Posts: n/a
Re: EU ranks among the poorest of U.S. States
>> On Wed, 21 Jul 2004 19:44:20 +0200, Mxsmanic wrote:
>>> Microwaves do a better job, in part because the cooking is so even, and
>>> in part because no oil or other stuff is required. Scrambled eggs from
>>> a microwave are very fluffy and delicious.
> BB wrote:
>> ..with the added bonus of getting to watch a couple of eggs
>> temporarily swell to the size of a grapefruit!
EvelynVogtGamble(Divamanque) wrote:
....before they explode! (That's why the instructions tell you to
> pierce the yolks, before consigning them to the microwave - potatos are
> pretty "explosive", too, if you try to roast them in a microwave without
> piercing the skins.)
Anything with a fairly impermeable barrier and a boil able inside will
manage to explode when microwaved. One day not considering the
mechanism for explosive eggs I tried cooking them out of their shells.
I was unlucky enough to have them not explode in the microwave. Unlucky
in that they exploded from the shock of setting them in the sink. The
microwave would have been much easier to clean.
>>> Microwaves do a better job, in part because the cooking is so even, and
>>> in part because no oil or other stuff is required. Scrambled eggs from
>>> a microwave are very fluffy and delicious.
> BB wrote:
>> ..with the added bonus of getting to watch a couple of eggs
>> temporarily swell to the size of a grapefruit!
EvelynVogtGamble(Divamanque) wrote:
....before they explode! (That's why the instructions tell you to
> pierce the yolks, before consigning them to the microwave - potatos are
> pretty "explosive", too, if you try to roast them in a microwave without
> piercing the skins.)
Anything with a fairly impermeable barrier and a boil able inside will
manage to explode when microwaved. One day not considering the
mechanism for explosive eggs I tried cooking them out of their shells.
I was unlucky enough to have them not explode in the microwave. Unlucky
in that they exploded from the shock of setting them in the sink. The
microwave would have been much easier to clean.
Jul 22nd 2004, 3:55 pm
#89
Guest
Posts: n/a
Re: EU ranks among the poorest of U.S. States
If you are going to scramble the eggs on the stove then you should use a
double boiler (water bath).
Olivers wrote:
> Mxsmanic extrapolated from data available...
>>I get the impression that nobody here has actually made scrambled eggs
>>in a microwave.
>>In microwave preparation, you scramble the eggs before you cook them.
> To those of us for whom good scrambled eggs and the bpreparation thereof
> are meaningful, there are two conclusions - and a third likely - which may
> be drawn from mxsmanic's advocacy of the microwave as an egg-scrambler.....
>
> A. That he believes that microwave-scrambled eggs are "good" is in itself
> an admission of grievous character faults and irredeemable personal
> failings.
>
> B. Scrambling an egg the the "real" manner, atop the stove, takes no
> longer, "dirties" no more and provides such a better looking, better
> tasting and more appealing result that to do so in a microwave.
>
> and probably C., mxsmanic has never eaten really good scrambled eggs.
>
>
>
> TMO
double boiler (water bath).
Olivers wrote:
> Mxsmanic extrapolated from data available...
>>I get the impression that nobody here has actually made scrambled eggs
>>in a microwave.
>>In microwave preparation, you scramble the eggs before you cook them.
> To those of us for whom good scrambled eggs and the bpreparation thereof
> are meaningful, there are two conclusions - and a third likely - which may
> be drawn from mxsmanic's advocacy of the microwave as an egg-scrambler.....
>
> A. That he believes that microwave-scrambled eggs are "good" is in itself
> an admission of grievous character faults and irredeemable personal
> failings.
>
> B. Scrambling an egg the the "real" manner, atop the stove, takes no
> longer, "dirties" no more and provides such a better looking, better
> tasting and more appealing result that to do so in a microwave.
>
> and probably C., mxsmanic has never eaten really good scrambled eggs.
>
>
>
> TMO
Jul 22nd 2004, 3:59 pm
#90
Guest
Posts: n/a
Microwave cooking
My favorite oatmeal preparation involves boiling water, adding oatmeal,
soaking overnight, and then warming in the microwave. Little work and
no burning.
EvelynVogtGamble(Divamanque) wrote:
> Mxsmanic wrote:
>
>> Earl Evleth writes:
>>> More seriously, what great chef uses microwave for basic cooking?
>> It depends on what he wants to cook. The best way to make scrambled
>> eggs, for example, is in a microwave oven.
> They do pretty well with oatmeal, too! And crisp-cooked vegetables, and
> bacon, and roasted nuts, and.....
soaking overnight, and then warming in the microwave. Little work and
no burning.
EvelynVogtGamble(Divamanque) wrote:
> Mxsmanic wrote:
>
>> Earl Evleth writes:
>>> More seriously, what great chef uses microwave for basic cooking?
>> It depends on what he wants to cook. The best way to make scrambled
>> eggs, for example, is in a microwave oven.
> They do pretty well with oatmeal, too! And crisp-cooked vegetables, and
> bacon, and roasted nuts, and.....
