PONG: Pastorio

Bob (this one) said:

The other one was, um, so ordinary a header. This one has philosophical
and metaphysical implications. And now I have 9% as many headers as JC
and I'm closing in fast...

Or maybe not.

It doesn't count when you start your own thread.
Someone else has to start it, preferably someone
who is miffed at you. Know anyone?

Quoted message said:

I bought a package of boneless, skinless chicken thighs at Costco for
$1.79/pound - $10.49 worth of chicken. Made a court bouillon (water,
garlic powder, onion powder, seasoning salt, tiny dash of powdered
ginger), brought it to a good, gentle simmer and poached the meat in
four batches. The liquid flavored the chicken and the chicken flavored
the liquid. We keep some cooked chicken on hand pretty much all the
time. Fast meals (eat it standing at the sink, slice and tuck into a LC
pita, chop and make chicken salad, chop finely toss into a cream sauce
to put on grilled salmon, etc.), snacks or last-minute food issues when
the publisher's deadlines get too close.

When you buy them, tell 'em I sent you. I have them all trained to say,
"Bob, Who...?" It's code.

The chopped chicken in cream sauce on grilled
salmon sounds wonderful. Thanks for that idea.

Marsha/Ohio

Marsha said:

Bob (this one) said:

The other one was, um, so ordinary a header. This one has
philosophical and metaphysical implications. And now I have 9% as many
headers as JC and I'm closing in fast...

Or maybe not.

It doesn't count when you start your own thread. Someone else has to
start it, preferably someone who is miffed at you.

Oh, man. I read over the rules and I didn't see that "somebody else"
thing. I used the rule book that JC gave me. Hmmmmm... So this doesn't
count and I drop back to 4.5% of JC's numbers? That is *so* unfair.

Maybe JC will start one for me. Hmmmph. Why would he do that and
threaten his world record?

Never mind. This is all too complicated.

Quoted message said:

Know anyone?

Miffed? I thought I saw one something like that and I was getting
excited. Did I read that wrong?

Jeez. The whole day's shot...

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Marsha said:

Bob (this one) said:

The other one was, um, so ordinary a header. This one has philosophical
and metaphysical implications. And now I have 9% as many headers as JC
and I'm closing in fast...

Or maybe not.

It doesn't count when you start your own thread. Someone else has to
start it, preferably someone who is miffed at you.

Oh, man. I read over the rules and I didn't see that "somebody else"
thing. I used the rule book that JC gave me. Hmmmmm... So this doesn't
count and I drop back to 4.5% of JC's numbers? That is *so* unfair.

Maybe JC will start one for me. Hmmmph. Why would he do that and threaten
his world record?

Never mind. This is all too complicated.

Quoted message said:

Know anyone?

Miffed? I thought I saw one something like that and I was getting excited.
Did I read that wrong?

Jeez. The whole day's shot...

Pastorio

Looks like someone is making an effort to have you surpass my measly
numbers.

In article <[email hidden]>,

Bob (this one) said:

The other one was, um, so ordinary a header. This one has philosophical
and metaphysical implications. And now I have 9% as many headers as JC
and I'm closing in fast...

Or maybe not.

I bought a package of boneless, skinless chicken thighs at Costco for
$1.79/pound - $10.49 worth of chicken. Made a court bouillon (water,
garlic powder, onion powder, seasoning salt, tiny dash of powdered
ginger), brought it to a good, gentle simmer and poached the meat in
four batches. The liquid flavored the chicken and the chicken flavored
the liquid. We keep some cooked chicken on hand pretty much all the
time. Fast meals (eat it standing at the sink, slice and tuck into a LC
pita, chop and make chicken salad, chop finely toss into a cream sauce
to put on grilled salmon, etc.), snacks or last-minute food issues when
the publisher's deadlines get too close.

When you buy them, tell 'em I sent you. I have them all trained to say,
"Bob, Who...?" It's code.

Pastorio

Sounds good!
The only change I'd have made is using fresh grated instead of powdered
Ginger. :-)

The only use I have for dried ginger is baking.......

I don't ofte poach meats, except for fish.
I'll have to try that, thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

I bought a package of boneless, skinless chicken thighs at Costco for
$1.79/pound - $10.49 worth of chicken. Made a court bouillon (water,
garlic powder, onion powder, seasoning salt, tiny dash of powdered
ginger), brought it to a good, gentle simmer and poached the meat in
four batches. The liquid flavored the chicken and the chicken flavored
the liquid. We keep some cooked chicken on hand pretty much all the
time. Fast meals (eat it standing at the sink, slice and tuck into a LC
pita, chop and make chicken salad, chop finely toss into a cream sauce
to put on grilled salmon, etc.), snacks or last-minute food issues when
the publisher's deadlines get too close.

Quoted message said:

Sounds good!
The only change I'd have made is using fresh grated instead of powdered
Ginger. :-)

I understand. I use the powdered both because I specifically want a dry
rub I can make ahead of time and so I can more critically measure
quantities. But fresh ginger will certainly work well enough. I've run
ginger through my juicer and used the juice to moisten meats so further
herbs and spices will stick. Lovely. I like to add that ginger pulp to
pumpkin pies.

Quoted message said:

The only use I have for dried ginger is baking.......

I don't ofte poach meats, except for fish.
I'll have to try that, thanks!

I don't either, but for some things it works nicely.

Pastorio

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

I bought a package of boneless, skinless chicken thighs at Costco for
$1.79/pound - $10.49 worth of chicken. Made a court bouillon (water,
garlic powder, onion powder, seasoning salt, tiny dash of powdered
ginger), brought it to a good, gentle simmer and poached the meat in
four batches. The liquid flavored the chicken and the chicken flavored
the liquid. We keep some cooked chicken on hand pretty much all the
time. Fast meals (eat it standing at the sink, slice and tuck into a LC
pita, chop and make chicken salad, chop finely toss into a cream sauce
to put on grilled salmon, etc.), snacks or last-minute food issues when
the publisher's deadlines get too close.

Quoted message said:

Sounds good!
The only change I'd have made is using fresh grated instead of powdered
Ginger. :-)

I understand. I use the powdered both because I specifically want a dry
rub I can make ahead of time and so I can more critically measure
quantities. But fresh ginger will certainly work well enough. I've run
ginger through my juicer and used the juice to moisten meats so further
herbs and spices will stick. Lovely. I like to add that ginger pulp to
pumpkin pies.

I've heard of juicing ginger, just never tried it!
Running it across the fine cheese grater gets me a nice juicy pulp for
stir fry's and roasts. I just really don't think that powdered ginger
has the same flavor, but I can see the sense in using it for dry rubs.

What about just a smidgin of clove? Never tried it, but I do often use
the barest pinch of cinnamon in tomato dishes.

Quoted message said:

Quoted message said:

The only use I have for dried ginger is baking.......

I don't ofte poach meats, except for fish.
I'll have to try that, thanks!

I don't either, but for some things it works nicely.

Pastorio

Indeed it does. :-)

I found out that catfish in the steamer on top of the veggies is not bad
at all! 'specially with a few slices of fresh lemons and some black
pepper.

Catfish fillet, now that I've learned how to cook it without a coating,
is an oft' served item on the menu now. I mostly cook it in the foreman
grill with a gentle sprinkling of salt free lemon pepper. It's amazing
how much oil cooks out of it in the4 to 5 minutes I cook them...
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

Sounds good!
The only change I'd have made is using fresh grated instead of powdered
Ginger. :-)

I understand. I use the powdered both because I specifically want a dry
rub I can make ahead of time and so I can more critically measure
quantities. But fresh ginger will certainly work well enough. I've run
ginger through my juicer and used the juice to moisten meats so further
herbs and spices will stick. Lovely. I like to add that ginger pulp to
pumpkin pies.

I've heard of juicing ginger, just never tried it!
Running it across the fine cheese grater gets me a nice juicy pulp for
stir fry's and roasts. I just really don't think that powdered ginger
has the same flavor, but I can see the sense in using it for dry rubs.

What about just a smidgin of clove? Never tried it, but I do often use
the barest pinch of cinnamon in tomato dishes.

I wouldn't use clove in savory foods - just my sense of taste. My
grandmother used cinnamon in chicken stew. When I was a kid, all I knew
about it was that I liked it,. When she told me that she ground
"canella" into it, when in my 20's I wanted her recipe, I was surprised.
Basically a chicken stew (a little water and twice as much cream, ,
mushrooms, salt, cinnamon, shredded onion, pinch of fresh sage) in her
inside-glazed ceramic pot, covered, until the chicken was tender. She
served it over polenta. I've done it over soy grits cooked like polenta
and it worked. Different flavor and texture, but different doesn't mean bad.

Quoted message said:

I found out that catfish in the steamer on top of the veggies is not bad
at all! 'specially with a few slices of fresh lemons and some black
pepper.

You can do essentially the same thing in your mike. Veggies and water
critters cook most wonderfully there. No additional liquids necessary.
Season lightly, put in or on a mike safe plate or container, cover with
plastic wrap to make a steam chamber and fire it up. It takes a bit of
experimentation for time and power settings since mikes can be so
different. But the results are truly surprising.

Quoted message said:

Catfish fillet, now that I've learned how to cook it without a coating,
is an oft' served item on the menu now. I mostly cook it in the foreman
grill with a gentle sprinkling of salt free lemon pepper. It's amazing
how much oil cooks out of it in the 4 to 5 minutes I cook them...

That's not just oil. As the proteins cook, they release water-based juices.

Farmed catfish will run about 8% of meat weight as fat. Wild ones will
have considerably less, down around 3%. Both lose some fat in cooking,
but usually not as much as you'd think.

Pastorio

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Quoted message said:

What about just a smidgin of clove? Never tried it, but I do often use
the barest pinch of cinnamon in tomato dishes.

I wouldn't use clove in savory foods - just my sense of taste. My
grandmother used cinnamon in chicken stew. When I was a kid, all I knew
about it was that I liked it,. When she told me that she ground
"canella" into it, when in my 20's I wanted her recipe, I was surprised.
Basically a chicken stew (a little water and twice as much cream, ,
mushrooms, salt, cinnamon, shredded onion, pinch of fresh sage) in her
inside-glazed ceramic pot, covered, until the chicken was tender. She
served it over polenta. I've done it over soy grits cooked like polenta
and it worked. Different flavor and texture, but different doesn't mean bad.

Indeed...
Black or white soy grits?

Hey! I just got in that 25 lb. bag of black soy beans! ;-)
One of my co-workers wants 1/2 of it if he likes the can of them I gave
him. He eats more beans than I do.

Is there a good low carb BBQ sauce? I'd like to make some BBQ beans with
these first. I've got a hankerin' for some of those and I can get cheap
bacon ends and pieces at the grocery store here. I was thinking of
pre-cooking those to reduce the fat somewhat before using them in the
beans...

I know there was a recent thread on BBQ sauce but I did not follow it.

I LOVE Kraft regular, but I think there is too much sugar in it.

Quoted message said:

Quoted message said:

I found out that catfish in the steamer on top of the veggies is not bad
at all! 'specially with a few slices of fresh lemons and some black
pepper.

You can do essentially the same thing in your mike. Veggies and water
critters cook most wonderfully there. No additional liquids necessary.
Season lightly, put in or on a mike safe plate or container, cover with
plastic wrap to make a steam chamber and fire it up. It takes a bit of
experimentation for time and power settings since mikes can be so
different. But the results are truly surprising.

MMmmm... I'm dubious about veggies in the 'wave. They tend to come out
tougher. I use my large stainless steel pasta pot for a steamer and it
works great, is fast and easy to clean up.

I'm probably just not doing it right.

Quoted message said:

Quoted message said:

Catfish fillet, now that I've learned how to cook it without a coating,
is an oft' served item on the menu now. I mostly cook it in the foreman
grill with a gentle sprinkling of salt free lemon pepper. It's amazing
how much oil cooks out of it in the 4 to 5 minutes I cook them...

That's not just oil. As the proteins cook, they release water-based juices.

Uh, I can tell the difference between oil and juice in the drip tray. ;-)
The oil floats on top of the juice. I get a good Tbs of oil from one
farm raised fillet. I'm not happy about the loss actually as fish oil is
supposed to be good for you. Does it really matter if it's fresh or salt
water oily fish?

Quoted message said:

Farmed catfish will run about 8% of meat weight as fat. Wild ones will
have considerably less, down around 3%. Both lose some fat in cooking,
but usually not as much as you'd think.

True. I prefer the farm raised catfish. It's less "muddy" tasting.

What I really need to do is spend some time at the lake dock and drown a
few worms. Pull in a mess of Crappy! Small fish but OH so good fried! ;-d

Have not done that for a few years. It's about time!

Small mouth bass ain't bad either.......

Quoted message said:

Pastorio

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Bob (this one) said:

OmManiPadmeOmelet wrote:

Quoted message said:

Quoted message said:

Quoted message said:

What about just a smidgin of clove? Never tried it, but I do often use
the barest pinch of cinnamon in tomato dishes.

I wouldn't use clove in savory foods - just my sense of taste. My
grandmother used cinnamon in chicken stew. When I was a kid, all I knew
about it was that I liked it,. When she told me that she ground
"canella" into it, when in my 20's I wanted her recipe, I was surprised.
Basically a chicken stew (a little water and twice as much cream, ,
mushrooms, salt, cinnamon, shredded onion, pinch of fresh sage) in her
inside-glazed ceramic pot, covered, until the chicken was tender. She
served it over polenta. I've done it over soy grits cooked like polenta
and it worked. Different flavor and texture, but different doesn't mean bad.

Indeed...
Black or white soy grits?

White (yellow, actually).

Quoted message said:

Hey! I just got in that 25 lb. bag of black soy beans! ;-)
One of my co-workers wants 1/2 of it if he likes the can of them I gave
him. He eats more beans than I do.

Is there a good low carb BBQ sauce? I'd like to make some BBQ beans with
these first. I've got a hankerin' for some of those and I can get cheap
bacon ends and pieces at the grocery store here. I was thinking of
pre-cooking those to reduce the fat somewhat before using them in the
beans...

I know there was a recent thread on BBQ sauce but I did not follow it.

I LOVE Kraft regular, but I think there is too much sugar in it.

Quoted message said:

Quoted message said:

I found out that catfish in the steamer on top of the veggies is not bad
at all! 'specially with a few slices of fresh lemons and some black
pepper.

You can do essentially the same thing in your mike. Veggies and water
critters cook most wonderfully there. No additional liquids necessary.
Season lightly, put in or on a mike safe plate or container, cover with
plastic wrap to make a steam chamber and fire it up. It takes a bit of
experimentation for time and power settings since mikes can be so
different. But the results are truly surprising.

MMmmm... I'm dubious about veggies in the 'wave. They tend to come out
tougher.

Then they're either overcooked or not sufficiently enclosed - or both.
Mikes cook by exciting water molecules, and they can't be excited in
veggies to any more than the boiling point of water. You're steaming
them when done as I described.

Quoted message said:

I use my large stainless steel pasta pot for a steamer and it
works great, is fast and easy to clean up.

I'm probably just not doing it right.

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap (BE
CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

Quoted message said:

Quoted message said:

Quoted message said:

Catfish fillet, now that I've learned how to cook it without a coating,
is an oft' served item on the menu now. I mostly cook it in the foreman
grill with a gentle sprinkling of salt free lemon pepper. It's amazing
how much oil cooks out of it in the 4 to 5 minutes I cook them...

That's not just oil. As the proteins cook, they release water-based juices.

Uh, I can tell the difference between oil and juice in the drip tray. ;-)
The oil floats on top of the juice. I get a good Tbs of oil from one
farm raised fillet. I'm not happy about the loss actually as fish oil is
supposed to be good for you. Does it really matter if it's fresh or salt
water oily fish?

No. The point is to get omega-3 oils. Catfish has about 1/8 the amount
in salmon or herring, 1/5 tuna and sardines, 1/4 mackerel, 1/3
swordfish, a hair under sole, flounder and mussels, on a par with
shrimp, and more than lobster, cod, orange roughy.

Quoted message said:

Quoted message said:

Farmed catfish will run about 8% of meat weight as fat. Wild ones will
have considerably less, down around 3%. Both lose some fat in cooking,
but usually not as much as you'd think.

True. I prefer the farm raised catfish. It's less "muddy" tasting.

I agree. But less muddy isn't quite enough. I don't like muddy at all.
Personal taste. Catfish is popular out here in the country. And farmed
tilapia is coming on strong.

Quoted message said:

What I really need to do is spend some time at the lake dock and drown a
few worms. Pull in a mess of Crappy! Small fish but OH so good fried! ;-d

Have not done that for a few years. It's about time!

Small mouth bass ain't bad either.......

Army surplus grenades.

Pastorio

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

Bob (this one) said:

OmManiPadmeOmelet wrote:

<snipped>

Quoted message said:

Quoted message said:

Indeed...
Black or white soy grits?

White (yellow, actually).

<snipped for brevity>

Think it'd be possible to "make" black soy grits?

Quoted message said:

Quoted message said:

I'm probably just not doing it right.

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap (BE
CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

Ah! Ok, never have tried using plastic wrap over the top of the
container. I've always just used a covered corningware dish with a
little added water. What brand of plastic wrap do you think is best?
The generic does not seal well. :-P

Quoted message said:

Quoted message said:

Does it really matter if it's fresh or salt
water oily fish?

No. The point is to get omega-3 oils. Catfish has about 1/8 the amount
in salmon or herring, 1/5 tuna and sardines, 1/4 mackerel, 1/3
swordfish, a hair under sole, flounder and mussels, on a par with
shrimp, and more than lobster, cod, orange roughy.

Cool. I do eat both Tuna and Sardines, but cannot stand Salmon!
It has an unpleasant "metallic" taste to me.

Canned herring steaks are excellent! I'll have to add those to the
sardines in my locker at work. ;-) And maybe try making fish salad out
of them here. Lots of flavor!

Quoted message said:

Quoted message said:

Quoted message said:

Farmed catfish will run about 8% of meat weight as fat. Wild ones will
have considerably less, down around 3%. Both lose some fat in cooking,
but usually not as much as you'd think.

True. I prefer the farm raised catfish. It's less "muddy" tasting.

I agree. But less muddy isn't quite enough. I don't like muddy at all.
Personal taste. Catfish is popular out here in the country. And farmed
tilapia is coming on strong.

The fillet is actually pretty good. It's the "nuggets" that have the
slight muddy flavor to them and I try to avoid purchasing them even tho'
they are cheap. My housemate gets them once in awhile. Lemon pepper does
wonders.

Quoted message said:

Quoted message said:

What I really need to do is spend some time at the lake dock and drown a
few worms. Pull in a mess of Crappy! Small fish but OH so good fried! ;-d

Have not done that for a few years. It's about time!

Small mouth bass ain't bad either.......

Army surplus grenades.

ROFL!!!
Depth charges..... ;-D

Quoted message said:

Pastorio

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Bob (this one) said:

OmManiPadmeOmelet wrote:

Think it'd be possible to "make" black soy grits?

Sure, except the black is only the skin. The inside of the bean is
yellow. But,yes, it would have a lower carb count. But I don;t really
want to be smashing all those beans.

Quoted message said:

Quoted message said:

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap (BE
CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

Ah! Ok, never have tried using plastic wrap over the top of the
container. I've always just used a covered corningware dish with a
little added water. What brand of plastic wrap do you think is best?
The generic does not seal well. :-P

1) tight-fitting cover - plastic wrap is best.
2) no added water.
3) use enough plastic wrap to go a good distance down the sides and
press it around the sides of the container.
4) try a different container.

Quoted message said:

The fillet is actually pretty good. It's the "nuggets" that have the
slight muddy flavor to them and I try to avoid purchasing them even tho'
they are cheap. My housemate gets them once in awhile. Lemon pepper does
wonders.

I dunno. They all taste muddy to me. Fresh, frozen, breaded, battered...
you name it....

Quoted message said:

Quoted message said:

Quoted message said:

What I really need to do is spend some time at the lake dock and drown a
few worms. Pull in a mess of Crappy! Small fish but OH so good fried! ;-d

Have not done that for a few years. It's about time!

Small mouth bass ain't bad either.......

Army surplus grenades.

ROFL!!!
Depth charges..... ;-D

Sure. They'd work...

Pastorio

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

"Bob (this one)" <[email hidden]> wrote:

>OmManiPadmeOmelet wrote:

<snipped>

Quoted message said:

Quoted message said:

Indeed...
Black or white soy grits?

White (yellow, actually).

<snipped for brevity>

Think it'd be possible to "make" black soy grits?

Quoted message said:

Quoted message said:

I'm probably just not doing it right.

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap (BE
CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

Ah! Ok, never have tried using plastic wrap over the top of the
container. I've always just used a covered corningware dish with a
little added water. What brand of plastic wrap do you think is best?
The generic does not seal well. :-P

Put the Corningware lid on *over* the plastic wrap. Also, you don't
really need any added water, beyond what sticks to the veggies when you
wash them.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

Bob (this one) said:

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap (BE
CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

You don't have to cut a tiny hole in it? Or is
that just another old wives' tale?

Marsha/Ohio

Marsha said:

Bob (this one) said:

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap
(BE CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

You don't have to cut a tiny hole in it? Or is that just another old
wives' tale?

No hole. The point in this technique is to make a steam pressure vessel.
If the pressure exceeds the capacity of the plastic, it'll tear adn
release the steam. No explosion, just a silent tearing.

Cutting a hole in it is the same as just setting the cover on a Corning
or other dish. No pressure, all the steam escapes.

But one cool thing does happen with no hole-plastic wrap. The plastic
balloons from the pressure built up during the cooking. When you turn
off the mike, the steam condenses drastically reducing pressure under
the plastic. Air pressure forces the plastic wrap down onto the surface
of the veggies. Looks cool. Small things amuse me.

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Marsha said:

Bob (this one) said:

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap (BE
CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

You don't have to cut a tiny hole in it? Or is that just another old
wives' tale?

No hole. The point in this technique is to make a steam pressure vessel.
If the pressure exceeds the capacity of the plastic, it'll tear adn
release the steam. No explosion, just a silent tearing.

Cutting a hole in it is the same as just setting the cover on a Corning or
other dish. No pressure, all the steam escapes.

But one cool thing does happen with no hole-plastic wrap. The plastic
balloons from the pressure built up during the cooking. When you turn off
the mike, the steam condenses drastically reducing pressure under the
plastic. Air pressure forces the plastic wrap down onto the surface of the
veggies. Looks cool. Small things amuse me.

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Marsha said:

Bob (this one) said:

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap (BE
CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

You don't have to cut a tiny hole in it? Or is that just another old
wives' tale?

No hole. The point in this technique is to make a steam pressure vessel.
If the pressure exceeds the capacity of the plastic, it'll tear adn
release the steam. No explosion, just a silent tearing.

Cutting a hole in it is the same as just setting the cover on a Corning or
other dish. No pressure, all the steam escapes.

But one cool thing does happen with no hole-plastic wrap. The plastic
balloons from the pressure built up during the cooking. When you turn off
the mike, the steam condenses drastically reducing pressure under the
plastic. Air pressure forces the plastic wrap down onto the surface of the
veggies. Looks cool. Small things amuse me.

And I thought I was the only dork that got amused at that.. lol

Tori

--
Xavier 10/04 "Oh whats this on the floor? A dime? Yummy!"
Bonnie 3/02 "Mommy Look at me! Look at ME!"
349.5/319.5/135

In article <[email hidden]>,

Bob (this one) said:

Marsha said:

Bob (this one) said:

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap
(BE CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

You don't have to cut a tiny hole in it? Or is that just another old
wives' tale?

No hole. The point in this technique is to make a steam pressure vessel.
If the pressure exceeds the capacity of the plastic, it'll tear adn
release the steam. No explosion, just a silent tearing.

Cutting a hole in it is the same as just setting the cover on a Corning
or other dish. No pressure, all the steam escapes.

But one cool thing does happen with no hole-plastic wrap. The plastic
balloons from the pressure built up during the cooking. When you turn
off the mike, the steam condenses drastically reducing pressure under
the plastic. Air pressure forces the plastic wrap down onto the surface
of the veggies. Looks cool. Small things amuse me.

Pastorio

<lol!>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Alice Faber said:

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet wrote:

> "Bob (this one)" <[email hidden]> wrote:
>
>>OmManiPadmeOmelet wrote:

<snipped>

Quoted message said:

>
> Indeed...
> Black or white soy grits?

White (yellow, actually).

<snipped for brevity>

Think it'd be possible to "make" black soy grits?

Quoted message said:

> I'm probably just not doing it right.

Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
big as the pressure in the container increases because of the steaming
process. A whole cauliflower head (whole or separated into smaller
curds) takes less than 10 minutes, sometimes as little as 6 minutes,
depending on size. It's tender, full of its own natural flavor and
doesn't really need any further handling. Peel off the plastic wrap (BE
CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
lightly and serve.

Ah! Ok, never have tried using plastic wrap over the top of the
container. I've always just used a covered corningware dish with a
little added water. What brand of plastic wrap do you think is best?
The generic does not seal well. :-P

Put the Corningware lid on *over* the plastic wrap. Also, you don't
really need any added water, beyond what sticks to the veggies when you
wash them.

I thought about that, but if the plasic wrap balloons up, it might knock
the lid off?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,

Alice Faber said:

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,
"Bob (this one)" <[email hidden]> wrote:

> OmManiPadmeOmelet wrote:
>
> > "Bob (this one)" <[email hidden]> wrote:
> >
> >>OmManiPadmeOmelet wrote:
>
<snipped>
> >
> > Indeed...
> > Black or white soy grits?
>
> White (yellow, actually).
>
<snipped for brevity>

Think it'd be possible to "make" black soy grits?

> > I'm probably just not doing it right.
>
> Mike-safe bowl, veggies, plastic wrap tight over top. It'll balloon up
> big as the pressure in the container increases because of the steaming
> process. A whole cauliflower head (whole or separated into smaller
> curds) takes less than 10 minutes, sometimes as little as 6 minutes,
> depending on size. It's tender, full of its own natural flavor and
> doesn't really need any further handling. Peel off the plastic wrap (BE
> CAREFUL, THAT'S STEAM IN THERE AND IT'LL BURN YOU BADLY), season
> lightly and serve.

Ah! Ok, never have tried using plastic wrap over the top of the
container. I've always just used a covered corningware dish with a
little added water. What brand of plastic wrap do you think is best?
The generic does not seal well. :-P

Put the Corningware lid on *over* the plastic wrap. Also, you don't
really need any added water, beyond what sticks to the veggies when you
wash them.

I thought about that, but if the plasic wrap balloons up, it might knock
the lid off?

I haven't had that problem, but sometimes even so I don't bother with
the plastic wrap, especially when I'm cooking a single serving. I do
have an automatic turntable in my microwave, though.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball