hahabogus wrote:
>
> Arri London > wrote in :
>
> >
> >
> > Peter A wrote:
> >>
> >> In article >,
> >> says...
> >> > With care, chicken and pork work well in the nuker, but I have yet
> to
> >> > have beef come out well.
> >> >
> >> > Scrambled eggs done again with care.
> >> >
> >> > Rice, ramen, Oatmeal and Cream of Wheat too.
> >> >
> >> > Hope this helps? :-)
> >> > --
> >> > Peace, Om
> >
> > Thanks! Have a rice cooker and we don't eat beef anyway. Have tried
> > oatmeal and semolina but never ramen.
> >
> >> >
> >>
> >> Fish does very well in the MW. Polenta and risotto as well.
> >>
> >> --
> > Fish makes sense, but polenta? We cook it for ages. Not fond of risotto
> > (not even when I ate it in Northern Italy LOL)
> >
>
> I cook the ramen with water only coming 1 half way up the noodles and
> turn the brick over after about 1.5 minutes. I drain off the water and
> add stuff like sauteed onions and mushroom, celery or bell pepper and a
> meat ...say bacon or popcorn shrimp...I eat the not so wet noodles and
> stuff with oyster sauce as a condiment.

Thanks! Worth a try as I have a supply of various forms of ramen in the
cupboard.

Christine Dabney wrote:
>
> On Mon, 18 Jun 2007 23:56:13 GMT, hahabogus > wrote:
>
> > I cook the ramen with water only coming 1 half way up the noodles and
> >turn the brick over after about 1.5 minutes. I drain off the water and
> >add stuff like sauteed onions and mushroom, celery or bell pepper and a
> >meat ...say bacon or popcorn shrimp...I eat the not so wet noodles and
> >stuff with oyster sauce as a condiment.
>
> One of the things I found about living at the altitude of Albuquerque,
> is that many things require more moisture/water. The humidity there
> is incredibly low... Rice seems to require more, as does pastry.
>
> I am thinking the ramen would take more as well... Plus it will take
> longer to cook.
>
> Christine

You've learned quickly Christine. When I make bread or pastry or rice I
always need to add more water than the recipe requires. And yes my
3-minute noodles take about 5 minutes and the coffee is never really
quite hot enough. There's always the danger of then overcooking when I
visit friends who live at sea level!

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > wrote:
> > >
> > > Arri-
> > > I'm not a fan of microwave cooking, but use a crock pot often. I
> > > don't like what microwaves do to the consistency of food.
> > >
> > > However, I often use the microwave for baking potatoes, cooking corn
> > > on the cob, and heating up left-overs.
> > >
> > > Hope you are better soon!
> > >
> >
> > Thanks for the good wishes. The vision loss is probably permanent but
> > I'm not bumping into walls or anything LOL.
> >
> > Hmm..corn on the cob is worth a try. Wrapped or unwrapped?
>
> In the husk!
> --
>
LOL! Don't have any in the house right now but will give it a go.

On Tue, 19 Jun 2007 15:42:42 -0600, Arri London >
wrote:


>When is it Christine? Can't find reference to it. Getting there might be
>a problem if I'm not cleared to drive by then.

It's over Labor Day weekend, at my house in ABQ. Don't worry about
driving: I am sure someone could pick you up very easily! I will, if
no one else will!

I live in the foothills, near Tramway and Indian School...a few blocks
east of Tramway.

Christine

Joseph Littleshoes wrote:
>
> Arri London wrote:
> >
> > Joseph Littleshoes wrote:
> >
> >>Arri London wrote:
> >>
> >>
> >>>The reason I haven't been around is that I've been ill and had major
> >>>surgery in May. Recovering nicely thank you very much.
> >>>
> >>>However there has been some loss of vision (ie one eye no longer works;
> >>>the other one is its usual short-sighted self LOL).
> >>>
> >>>So I don't want to cook on the gas cooker if I can avoid it until my
> >>>brain has learned to deal with the asymmetry. We have a crockpot, bread
> >>>machine and a rice cooker but I'd like to do more with the microwave.
> >
> >
> >>>TIA
> >>>Arri
> >>
> >>You don't mention specifically if you are vegetarian, but several years
> >>ago before i could replace my gas stove i used the microwave to cook
> >>meat loaf, turned out so well, i have done it several times.
> >>--
> >>JL
> >
> >
> > Thanks! There's an idea! I like meatloaf (made with pork and turkey) and
> > it's too hot now to use the oven. And I'm a dedicated omnivore LOL.
>
> You don't get the browning and its subsequent effect on the flavours but
> on the other hand, i rather like the way meat cooked in the microwave
> turns out, at least ground meat. i have never done a steak in the
> microwave but i have done chicken breasts with good results.
>
> Sometimes i like to layer thinly sliced deli meats, chicken, beef,
> turkey whatever i have on hand with pepper jack cheese on white rye with
> mustard and mayo and nuke it just till the cheese is melty, delicious.
> --
> JL

Thanks! I do the deli meat/cheese thing on a flour tortilla rather than
bread...of course with a dose of Vietnamese red chile sauce spread on
the tortilla first.

Terry wrote:
>
> On Sun, 17 Jun 2007 17:00:27 -0600, Arri London >
> wrote:
>
> >The reason I haven't been around is that I've been ill and had major
> >surgery in May. Recovering nicely thank you very much.
> >
> >However there has been some loss of vision (ie one eye no longer works;
> >the other one is its usual short-sighted self LOL).
> >
> >So I don't want to cook on the gas cooker if I can avoid it until my
> >brain has learned to deal with the asymmetry. We have a crockpot, bread
> >machine and a rice cooker but I'd like to do more with the microwave.
> >
> >Vegetables work out OK, including 'baked' potatoes or apples (and
> >microwave popcorn). What else can be cooked in the micro? We have enough
> >Corning Ware etc and even a weird plastic 'frying pan' given by a
> >neighbour. The few books in the library on the topic have strange
> >recipes that I'd never eat anyway!
> >
> >TIA
> >Arri
>
> Pudding. It cooks faster in the microwave and constant stirring is
> not required. Though you do have to go slowly at first til the solid
> ingredients are dissolved.
>
> Best -- Terry

Thanks! Normally I make rennet-coagulated custards which don't require
cooking anyway.

jmcquown wrote:
>
> Arri London wrote:
> > The reason I haven't been around is that I've been ill and had major
> > surgery in May. Recovering nicely thank you very much.
> >
> > However there has been some loss of vision (ie one eye no longer
> > works; the other one is its usual short-sighted self LOL).
> >
> > So I don't want to cook on the gas cooker if I can avoid it until my
> > brain has learned to deal with the asymmetry. We have a crockpot,
> > bread machine and a rice cooker but I'd like to do more with the
> > microwave.
> >
> > Vegetables work out OK, including 'baked' potatoes or apples (and
> > microwave popcorn). What else can be cooked in the micro? We have
> > enough Corning Ware etc and even a weird plastic 'frying pan' given
> > by a neighbour. The few books in the library on the topic have strange
> > recipes that I'd never eat anyway!
> >
> > TIA
> > Arri
>
> Sorry to hear about your eye problems, Arri! There are a number of good
> microwave cookbooks available. You *can* actually do more than boil water
> in a microwave. The first thing that comes to mind is something I did when
> I got a microwave back in 1978 (laughing) and made chicken tetrazzini in it.
> It was very good! I'll dig some recipes out and send the info to you.
>
> Jill

Thanks Jill. Losing 50 % of my visual field was rather a shock but the
other 50% seems to work well enough. Might be easier to post the recipes
here; other people might like to know to. Still learning to use the new
microwave which my mother bought one day before I got dragged off to
hospital; the other literally went up in flames after something like 10
years of daily use.

maxine in ri wrote:
>
> On Jun 17, 7:00 pm, Arri London > wrote:
> > The reason I haven't been around is that I've been ill and had major
> > surgery in May. Recovering nicely thank you very much.
> >
> > However there has been some loss of vision (ie one eye no longer works;
> > the other one is its usual short-sighted self LOL).
> >
> > So I don't want to cook on the gas cooker if I can avoid it until my
> > brain has learned to deal with the asymmetry. We have a crockpot, bread
> > machine and a rice cooker but I'd like to do more with the microwave.
> >
> > Vegetables work out OK, including 'baked' potatoes or apples (and
> > microwave popcorn). What else can be cooked in the micro? We have enough
> > Corning Ware etc and even a weird plastic 'frying pan' given by a
> > neighbour. The few books in the library on the topic have strange
> > recipes that I'd never eat anyway!
> >
> > TIA
> > Arri
>
> I bought my nuke with the intent of having it as an extra oven. It's
> large enough to hold a pyrex casserole dish and rotate it. This means
> I can make tuna casserole, or noodle kugel, or meatloaf (top with your
> favorite fatty thing to get a crust), as well as popcorn, taters, and
> corn on the cob (in the husk, steams beautifully in 3-5 minutes for 1
> ear, 7-10 for 2).
>
> Also nice for making "baked" apples, my Mom's favorite dessert. Core,
> fill with raisins, nuts and brown sugar, add a little water if you
> wish, top with cinnamon and nuke for 1-2 minutes until apple is soft.
>
> Meats cook better with sauces or in stews, since they tend to overcook
> on the thin edges before the innards get done.
>
> Good luck, and a speedy recovery.
>
> maxine in ri

Thank you for the good wishes. I did make a 'baked apple' at 3 AM after
coming home; just seemed to be what I needed at the time.

On Jun 19, 5:40 pm, Peter A > wrote:
> In article >, artisan2
> @ix.netcom.com says...
>
> > >> Um, there's also dry poaching. NOT using liquid.
>
> > >No there isn't, poaching is defined as gentle simmering in liquid. Where
> > >do people get such nonsense?
>
> > Yes, there is a method called dry poaching. I am reading up on it
> > now..seems it is done in the oven. Also called oven poaching.
>
> > Google for it..
>
> > Christine
>
> That's not poaching, it's baking. Just because a couple of dim-bulbs use
> the term dry poaching on their web sites does not make it real.
>
> Next we'll have wet roasting, fat-free frying, and cold grilling.
>
> --
> Peter Aitken

I went to culinary school in Boston where we were taught this
technique. I can give you the phone number and you can teach the
school's owner, trained under Madeline Kamman, that there's not such a
thing as "dry poaching". The food is cooking in its own liquid. But
no additional liquid is ADDED. Hence "dry" poaching. Chicken breasts
dotted with butter and oven cooked, slowly, and covered with
parchment paper was the technique. So I guess us "dim bulbs" will
just have to enjoy our juicy chicken without you. *sniffle*

In article .com>,
says...
> > That's not poaching, it's baking. Just because a couple of dim-bulbs use
> > the term dry poaching on their web sites does not make it real.
> >
> > Next we'll have wet roasting, fat-free frying, and cold grilling.
> >
> > --
> > Peter Aitken
>
> I went to culinary school in Boston where we were taught this
> technique. I can give you the phone number and you can teach the
> school's owner, trained under Madeline Kamman, that there's not such a
> thing as "dry poaching". The food is cooking in its own liquid. But
> no additional liquid is ADDED. Hence "dry" poaching. Chicken breasts
> dotted with butter and oven cooked, slowly, and covered with
> parchment paper was the technique. So I guess us "dim bulbs" will
> just have to enjoy our juicy chicken without you. *sniffle*
>
>

I don't doubt that technique works well, but calling it dry poaching is
just plain stupid. Poaching is, by definition, cooking in liquid. The
technique you describe has been around forever, it is nothing new, and
just because someone felt a need to come up with some cute term for it
does not give the term any validity.

Talking about dry poaching around people with any knowledge of cooking
and the English language will certainly reinforce the dim bulb image.


--
Peter Aitken

Christine Dabney wrote:
>
> On Tue, 19 Jun 2007 15:42:42 -0600, Arri London >
> wrote:
>
> >When is it Christine? Can't find reference to it. Getting there might be
> >a problem if I'm not cleared to drive by then.
>
> It's over Labor Day weekend, at my house in ABQ. Don't worry about
> driving: I am sure someone could pick you up very easily! I will, if
> no one else will!
>
> I live in the foothills, near Tramway and Indian School...a few blocks
> east of Tramway.
>
> Christine

Not so very far away then. Could ride the bicycle if needed! I'm at the
poor end of 4 Hills!

On Jun 17, 4:24 pm, Peter A > wrote:
> In article >, says...
>
> > The reason I haven't been around is that I've been ill and had major
> > surgery in May. Recovering nicely thank you very much.
>
> > However there has been some loss of vision (ie one eye no longer works;
> > the other one is its usual short-sighted self LOL).
>
> > So I don't want to cook on the gas cooker if I can avoid it until my
> > brain has learned to deal with the asymmetry. We have a crockpot, bread
> > machine and a rice cooker but I'd like to do more with the microwave.
>
> Get "The Microwave Gourmet" by Barbara Kafka, out of print, but
> available used.
>
> --
> Peter Aitken

I'm trusting you, Peter. I was reading this thread and realized I
don't use my Microwave for any cooking..just heating. I went to e-bay
and found Microwave Gormet for 99¢ and it is on it's way to me right
now.
Thanks for the suggestion

jillie
Roseville, CA

On Jun 19, 9:48 pm, Peter A > wrote:
> In article .com>,
> says...
>
>
>
>
>
> > > That's not poaching, it's baking. Just because a couple of dim-bulbs use
> > > the term dry poaching on their web sites does not make it real.
>
> > > Next we'll have wet roasting, fat-free frying, and cold grilling.
>
> > > --
> > > Peter Aitken
>
> > I went to culinary school in Boston where we were taught this
> > technique. I can give you the phone number and you can teach the
> > school's owner, trained under Madeline Kamman, that there's not such a
> > thing as "dry poaching". The food is cooking in its own liquid. But
> > no additional liquid is ADDED. Hence "dry" poaching. Chicken breasts
> > dotted with butter and oven cooked, slowly, and covered with
> > parchment paper was the technique. So I guess us "dim bulbs" will
> > just have to enjoy our juicy chicken without you. *sniffle*
>
> I don't doubt that technique works well, but calling it dry poaching is
> just plain stupid. Poaching is, by definition, cooking in liquid. The
> technique you describe has been around forever, it is nothing new, and
> just because someone felt a need to come up with some cute term for it
> does not give the term any validity.
>
> Talking about dry poaching around people with any knowledge of cooking
> and the English language will certainly reinforce the dim bulb image.
>

The "English Language" has little to do with French cooking
techniques. The "FRENCH LANGUAGE" has everything to do with it.
Dispute something Madeline Kamman has said and you'll be waking up
with your dry poached ball sack on a plate. LOL So...beware!
She suffers no "dimbulbs".

Jocelyn De Contents wrote:
> On Jun 19, 9:48 pm, Peter A > wrote:
>> In article .com>,
>> says...

>>>> Peter Aitken
>>> I went to culinary school in Boston where we were taught this
>>> technique. I can give you the phone number and you can teach the
>>> school's owner, trained under Madeline Kamman, that there's not such a
>>> thing as "dry poaching". The food is cooking in its own liquid. But
>>> no additional liquid is ADDED. Hence "dry" poaching. Chicken breasts
>>> dotted with butter and oven cooked, slowly, and covered with
>>> parchment paper was the technique.

The French call it en papillotte don't they? Dry poaching calls up in
mind an invented term to describe cooking something sealed up in paper
or foil or even a flour paste. I don't see highjacking the term
poaching as useful.

So if I had gone to school in Boston I might think differently. I went
to school in Italy and the term is not used.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi > wrote:

> Jocelyn De Contents wrote:
>
> >>> Hence "dry" poaching. Chicken breasts
> >>> dotted with butter and oven cooked, slowly, and covered with
> >>> parchment paper was the technique.
>
> The French call it en papillotte don't they?

And the Italians call it "al cartoccio". :-)

Victor

Peter A wrote:
> In article >, artisan2
> @ix.netcom.com says...
>>>> Um, there's also dry poaching. NOT using liquid.
>>>>
>>>>
>>>
>>> No there isn't, poaching is defined as gentle simmering in liquid.
>>> Where do people get such nonsense?
>>
>> Yes, there is a method called dry poaching. I am reading up on it
>> now..seems it is done in the oven. Also called oven poaching.
>>
>> Google for it..
>>
>> Christine
>>
>
> That's not poaching, it's baking. Just because a couple of dim-bulbs
> use the term dry poaching on their web sites does not make it real.
>
> Next we'll have wet roasting, fat-free frying, and cold grilling.

LAUGHING Thanks Peter!