Sheldon wrote:

> On Sep 3, 9:10�pm, Corey Richardson >
> wrote:
>> Microwave cookers are an ingenious invention, but does anyone really
>> use them for cooking rather than reheating?
>>
>> Sure, I use mine for softening butter or reheating tinned beans and
>> soups etc. but I could never see myself actually cooking a raw
>> chicken in one.
>>
>> What do you use your microwave oven for?
>
> They're great for cooking veggies of all kinds... and yes, chocolate
> is a vegetable.

<lol>

DH would agree with you.

I use mine for reheating stuff mainly, but if you're going to cook a
spud with <fill in the sauce you prefer> on it, it works quite well.
Oh, and frozen peas cook just fine in the MW too. (When I can find
any - <veg>.)
--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

Tracy wrote:
> Jean B. wrote:
>
>>>
>> Ah yes. There is an independent movie theatre in a city near Boston
>> that actually uses butter on it popcorn. THAT I might eat.
>>
>
>
> The West Newton Cinema? I am fairly certain they serve real butter. I go
> there every once in awhile.
> I think there are a couple others - Belmont and Arlington have small
> independent theaters too.
>
> -Tracy

I was thinking of Coolidge Corner. Hmmm. I should try to go to
those little ones more frequently.

--
Jean B.

On Wed, 03 Sep 2008 21:16:09 -0700, Serene Vannoy wrote:

> Blinky the Shark wrote:
>> Serene Vannoy wrote:
>>
>>> Corey Richardson wrote:
>>>> Microwave cookers are an ingenious invention, but does anyone really use
>>>> them for cooking rather than reheating?
>>>>
>>>> Sure, I use mine for softening butter or reheating tinned beans and
>>>> soups etc. but I could never see myself actually cooking a raw chicken
>>>> in one.
>>>>
>>>> What do you use your microwave oven for?
>>> I don't have one, but when I did, I used it almost exclusively for
>>> reheating or thawing things.
>>
>> Ditto -- plus popcorn.
>>
>>
>
> Oh, I dislike microwave popcorn. I grew up on the stuff cooked in a pot
> on the stove, and I'm spoiled by it. That artificial butter flavor stuff
> just tastes really yucky to me. (Note that I'm not saying there's
> anything wrong with people who DO like it.)
>
> Serene

i don't know how it tastes, but it sure smells rank.

your pal,
blake

On Thu, 4 Sep 2008 00:58:32 -0400, TFM® wrote:

> "Wayne Boatwright" > wrote in message
> 5.247...
>>
>> For some reason I never had really good luck with popping corn in a pot on
>> the stove. I used to have a "Stir Crazy" popcorn popper that made
>> fantastic popcorn. Unfortunately, when it died, I didn't replace it. I
>> think they still make them. Maybe I should buy one. We've been using
>> microwave popcorn since then. I don't mind it too much, the the real
>> stuff
>> is definitely better.
>
>
> This is what we have,
> http://www.amazon.com/Nordic-Ware-12...0504170&sr=8-2
>
> Sorry if the link's long. Cut and paste is your friend.
>

i did like this sentence from the product review:

This oil-free method is refreshing when compared to bagged corn, because
you don't have to contend with grease, salt, and artificial flavoring
unless you dress the corn yourself after cooking.

i think i'd rather dress it with butter.

your pal,
blake

On Thu, 04 Sep 2008 04:48:04 GMT, Wayne Boatwright wrote:

> On Wed 03 Sep 2008 09:35:45p, Saerah Gray told us...
>
>> Serene Vannoy > fnord
>> :
>>
>>>
>>> Oh, I dislike microwave popcorn. I grew up on the stuff cooked in a
>>> pot on the stove, and I'm spoiled by it. That artificial butter flavor
>>> stuff just tastes really yucky to me. (Note that I'm not saying
>>> there's anything wrong with people who DO like it.)
>>>
>>>
>>
>> ugh, the people at work make that all the time. and half the time it
>> burns
>>
>
> They do that at my office, too, and it really stinks when it burns.

it stinks even when it's not burned.

your pal,
blake

On Wed, 03 Sep 2008 21:37:40 -0700, Blinky the Shark wrote:

> Wayne Boatwright wrote:
>
>> On Wed 03 Sep 2008 08:34:23p, Blinky the Shark told us...
>>
>>> Wayne Boatwright wrote:
>>>>
>>>> I should say that I have a Panasonic with inverter turbo cooking
>>>> technology, which is quite different than most other microwaves. When
>>>> you select a power setting, you get a constant flow of power at that
>>>> setting rather than the usual pulsing at full power to achieve the
>>>> lower power level. This makes a big difference in cooking results.
>>>
>>> That's what I thought with my Panasonic inverter turbo. Then I was
>>> doing something with it one day, and my TV isn't far from my microwave,
>>> and I could plainly see from the interference on the television that the
>>> oven was cycling power off and on to obtain that partial setting.
>>
>> That's very surprising to me. I've had mine for about 5 years, and I've
>> never noticed any cycling. Perhaps it depends on the setting, but I
>> haven't noticed it any setting I've used. I do know, visually, that
>> there's no typical rise and fall of cooking liquids as there is with
>> conventional M/W ovens. Maybe there's a power buffer of some sort? All I
>> know is that it appears to produce constant power.
>
> Could be a model difference. But mine's probably close to yours in age --
> maybe a year or two older. Got a portable TV (with a tuner) you can stick
> *right next* to it for an experiment? I mean, mine is literally <measures>
> two inches from the back of the MW. (The MW sits on an island that
> separates the kitchen from the living room, and backs up to the living
> room; the TV is in that corner of the living room.

shucks, blinky, they're making love.

your pal,
blake

Corey Richardson wrote:

> Microwave cookers are an ingenious invention, but does anyone really use
> them for cooking rather than reheating?
>
> Sure, I use mine for softening butter or reheating tinned beans and
> soups etc. but I could never see myself actually cooking a raw chicken
> in one.
>
> What do you use your microwave oven for?

Wife used to 'cook' boiled potatoes in ours. They tasted awful. Now I
have taken over the cooking, I get proper tasting boiled.

Dave

"Dave" > wrote in message
...
> Corey Richardson wrote:
>
>> Microwave cookers are an ingenious invention, but does anyone really
>> use
>> them for cooking rather than reheating?
>>
>> Sure, I use mine for softening butter or reheating tinned beans and
>> soups etc. but I could never see myself actually cooking a raw
>> chicken
>> in one.
>>
>> What do you use your microwave oven for?
>
> Wife used to 'cook' boiled potatoes in ours. They tasted awful. Now I
> have taken over the cooking, I get proper tasting boiled.
>

That's a matter of opinion! Small potatoes, like fingerlings etc., are
pretty good nuked as long as you don't overdo it and, while baked
poatoes are best cooked in an oven, 4 minutes for an acceptable one is
often attractive.

James Silverton wrote:

> "Dave" > wrote in message
> ...
>
>> Corey Richardson wrote:
>>
>>> Microwave cookers are an ingenious invention, but does anyone really use
>>> them for cooking rather than reheating?
>>>
>>> Sure, I use mine for softening butter or reheating tinned beans and
>>> soups etc. but I could never see myself actually cooking a raw chicken
>>> in one.
>>>
>>> What do you use your microwave oven for?
>>
>>
>> Wife used to 'cook' boiled potatoes in ours. They tasted awful. Now I
>> have taken over the cooking, I get proper tasting boiled.
>>
>
> That's a matter of opinion! Small potatoes, like fingerlings etc., are
> pretty good nuked as long as you don't overdo it and, while baked
> poatoes are best cooked in an oven, 4 minutes for an acceptable one is
> often attractive.

OK. I'm willing to learn, I'll try some nuked potatoes done my way and
see how they come out.

Dave

Wayne Boatwright wrote:
> On Wed 03 Sep 2008 09:58:32p, TFM® told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>>> On Wed 03 Sep 2008 09:16:09p, Serene Vannoy told us...
>>>
>>>> Blinky the Shark wrote:
>>>>> Serene Vannoy wrote:
>>>>>
>>>>>> Corey Richardson wrote:
>>>>>>> Microwave cookers are an ingenious invention, but does anyone
>>>>>>> really
>>> use
>>>>>>> them for cooking rather than reheating?
>>>>>>>
>>>>>>> Sure, I use mine for softening butter or reheating tinned beans and
>>>>>>> soups etc. but I could never see myself actually cooking a raw
>>>>>>> chicken in one.
>>>>>>>
>>>>>>> What do you use your microwave oven for?
>>>>>> I don't have one, but when I did, I used it almost exclusively for
>>>>>> reheating or thawing things.
>>>>> Ditto -- plus popcorn.
>>>>>
>>>>>
>>>> Oh, I dislike microwave popcorn. I grew up on the stuff cooked in a
>>>> pot on the stove, and I'm spoiled by it. That artificial butter flavor
>>>> stuff just tastes really yucky to me. (Note that I'm not saying
>>>> there's anything wrong with people who DO like it.)
>>>>
>>>> Serene
>>>>
>>> For some reason I never had really good luck with popping corn in a pot
>>> on the stove. I used to have a "Stir Crazy" popcorn popper that made
>>> fantastic popcorn. Unfortunately, when it died, I didn't replace it.
>>> I think they still make them. Maybe I should buy one. We've been using
>>> microwave popcorn since then. I don't mind it too much, the the real
>>> stuff
>>> is definitely better.
>>
>> This is what we have,
>> http://www.amazon.com/Nordic-Ware-12...dp/B00004W4UP/
>> ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1220504170&sr=8-2
>>
>> Sorry if the link's long. Cut and paste is your friend.
>>
>> My Mother had one of these for many years and eventually lost the lid.
>> I'd been cooking popcorn on the stove since I was big enough to see the
>> pilot light. She tried a hot air popper once. Worthless.
>>
>> This makes the real, greasy deal.
>>
>>
>> TFM®
>>
>>
>
> Now there's something to consider and a hell of a lot cheaper than the
> Stir-Crazy. Can you put it in a dishwasher?
>

Thats also the one (or very similar) that we have. It doesn't really
need any cleaning more than maybe a quick wipe with a paper towel since
no oil is involved. Ours is probably close to five years old and looks
like new.

The other nice thing is that the corn is actually fluffy like a hot air
popper makes but much more flavorful. If you ever used a hot air popper
you may remember that the room filled up with that great popcorn smell
and the popcorn tasted like straw. Since no hot air is blowing over the
corn it retains the flavor.

"George" > wrote in message
...
> Wayne Boatwright wrote:
>> On Wed 03 Sep 2008 09:58:32p, TFM® told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.247...
>>>> On Wed 03 Sep 2008 09:16:09p, Serene Vannoy told us...
>>>>
>>>>> Blinky the Shark wrote:
>>>>>> Serene Vannoy wrote:
>>>>>>
>>>>>>> Corey Richardson wrote:
>>>>>>>> Microwave cookers are an ingenious invention, but does anyone
>>>>>>>> really
>>>> use
>>>>>>>> them for cooking rather than reheating?
>>>>>>>>
>>>>>>>> Sure, I use mine for softening butter or reheating tinned beans and
>>>>>>>> soups etc. but I could never see myself actually cooking a raw
>>>>>>>> chicken in one.
>>>>>>>>
>>>>>>>> What do you use your microwave oven for?
>>>>>>> I don't have one, but when I did, I used it almost exclusively for
>>>>>>> reheating or thawing things.
>>>>>> Ditto -- plus popcorn.
>>>>>>
>>>>>>
>>>>> Oh, I dislike microwave popcorn. I grew up on the stuff cooked in a
>>>>> pot on the stove, and I'm spoiled by it. That artificial butter flavor
>>>>> stuff just tastes really yucky to me. (Note that I'm not saying
>>>>> there's anything wrong with people who DO like it.)
>>>>>
>>>>> Serene
>>>>>
>>>> For some reason I never had really good luck with popping corn in a pot
>>>> on the stove. I used to have a "Stir Crazy" popcorn popper that made
>>>> fantastic popcorn. Unfortunately, when it died, I didn't replace it. I
>>>> think they still make them. Maybe I should buy one. We've been using
>>>> microwave popcorn since then. I don't mind it too much, the the real
>>>> stuff
>>>> is definitely better.
>>>
>>> This is what we have,
>>> http://www.amazon.com/Nordic-Ware-12...dp/B00004W4UP/
>>> ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1220504170&sr=8-2
>>> Sorry if the link's long. Cut and paste is your friend.
>>>
>>> My Mother had one of these for many years and eventually lost the lid.
>>> I'd been cooking popcorn on the stove since I was big enough to see the
>>> pilot light. She tried a hot air popper once. Worthless.
>>>
>>> This makes the real, greasy deal.
>>>
>>>
>>> TFM®
>>>
>>
>> Now there's something to consider and a hell of a lot cheaper than the
>> Stir-Crazy. Can you put it in a dishwasher?
>>
>
> Thats also the one (or very similar) that we have. It doesn't really need
> any cleaning more than maybe a quick wipe with a paper towel since no oil
> is involved. Ours is probably close to five years old and looks like new.


I use a splash of oil in ours before I add the corn. I like the flavor
better. I hate dry popcorn. All I add when it's popped is salt.

TFM®

Corey Richardson said...

> Microwave cookers are an ingenious invention, but does anyone really use
> them for cooking rather than reheating?
>
> Sure, I use mine for softening butter or reheating tinned beans and
> soups etc. but I could never see myself actually cooking a raw chicken
> in one.
>
> What do you use your microwave oven for?


Most often, to make scrambled eggs in 55 seconds. Next of all two hotdogs in
60 seconds. Then there are a few frozen entrees (lasagne or creamed chip
beef, etc.).

Andy
Knows no shame

In rec.food.cooking Corey Richardson > wrote:
> Microwave cookers are an ingenious invention, but does anyone really use
> them for cooking rather than reheating?

> What do you use your microwave oven for?

Mostly I use mine for cooking frozen vegetables, occasionally I make
a meatloaf in there, and once in a while I'll partially cook a potato
that gets finished on the grill. Reheating, melting and defrosting
come into play also, though I don't like defrosting in the microwave
very much. Even with the Panasonic turbo-inverter I still get hot
spots. I'm probably doing something wrong, but don't use it for
defrosting often enough to care. Oh yeah, my wife uses it to heat
up a pot of water for tea on occasion and we both use it to make
hot chocolate during cold weather.

Bill Ranck
Blacksburg, Va.

Serene Vannoy wrote:

> Blinky the Shark wrote:
> > Serene Vannoy wrote:
> >
> >> Corey Richardson wrote:
> >>> Microwave cookers are an ingenious invention, but does anyone really
use
> >>> them for cooking rather than reheating?
> >>>
> >>> Sure, I use mine for softening butter or reheating tinned beans and
> >>> soups etc. but I could never see myself actually cooking a raw chicken
> >>> in one.
> >>>
> >>> What do you use your microwave oven for?
> >> I don't have one, but when I did, I used it almost exclusively for
> >> reheating or thawing things.
> >
> > Ditto -- plus popcorn.
> >
> >
>
> Oh, I dislike microwave popcorn. I grew up on the stuff cooked in a pot
> on the stove, and I'm spoiled by it. That artificial butter flavor stuff
> just tastes really yucky to me. (Note that I'm not saying there's
> anything wrong with people who DO like it.)


The cheap m-w popkorn is nasty, it smells like puke...


--
Best
Greg

Blinky the Shark wrote:

> Serene Vannoy wrote:
>
> > Blinky the Shark wrote:
> >> Serene Vannoy wrote:
> >>
> >>> Corey Richardson wrote:
> >>>> Microwave cookers are an ingenious invention, but does anyone really
use
> >>>> them for cooking rather than reheating?
> >>>>
> >>>> Sure, I use mine for softening butter or reheating tinned beans and
> >>>> soups etc. but I could never see myself actually cooking a raw
chicken
> >>>> in one.
> >>>>
> >>>> What do you use your microwave oven for?
> >>> I don't have one, but when I did, I used it almost exclusively for
> >>> reheating or thawing things.
> >>
> >> Ditto -- plus popcorn.
> >>
> >>
> >
> > Oh, I dislike microwave popcorn. I grew up on the stuff cooked in a pot
> > on the stove, and I'm spoiled by it. That artificial butter flavor stuff
> > just tastes really yucky to me. (Note that I'm not saying there's
> > anything wrong with people who DO like it.)
>
> I grew up with stove-pot popcorn, too. Wasn't any microwave popcorn in
> the 1950s. I don't even think we even used the Jiffy-Pop type disposable
> aluminum poppers, if they were available. From memory, I prefer
microwave.
>


I remember that Jiffy Pop was kind of a big deal when new (early 60's?), it
was "Space Age", kinda like Tang...

Other "big deal" food stuff from that era were boil - in - the - bag
vegetables and electric knives...


--
Best
Greg

wrote:
> In rec.food.cooking Corey Richardson > wrote:
>> Microwave cookers are an ingenious invention, but does anyone really use
>> them for cooking rather than reheating?
>
>> What do you use your microwave oven for?
>
> Mostly I use mine for cooking frozen vegetables, occasionally I make
> a meatloaf in there, and once in a while I'll partially cook a potato
> that gets finished on the grill. Reheating, melting and defrosting
> come into play also, though I don't like defrosting in the microwave
> very much. Even with the Panasonic turbo-inverter I still get hot
> spots. I'm probably doing something wrong, but don't use it for
> defrosting often enough to care. Oh yeah, my wife uses it to heat
> up a pot of water for tea on occasion and we both use it to make
> hot chocolate during cold weather.
>
> Bill Ranck
> Blacksburg, Va.

I don't suppose you have the small Panasonic? I hate it for a
variety of reasons. I do love the brand for microwave ovens though.

--
Jean B.

Jean B. wrote:
> wrote:
>> In rec.food.cooking Corey Richardson > wrote:
>>> Microwave cookers are an ingenious invention, but does anyone really use
>>> them for cooking rather than reheating?
>>
>>> What do you use your microwave oven for?
>>
>> Mostly I use mine for cooking frozen vegetables, occasionally I make
>> a meatloaf in there, and once in a while I'll partially cook a potato
>> that gets finished on the grill. Reheating, melting and defrosting
>> come into play also, though I don't like defrosting in the microwave
>> very much. Even with the Panasonic turbo-inverter I still get hot
>> spots. I'm probably doing something wrong, but don't use it for
>> defrosting often enough to care. Oh yeah, my wife uses it to heat
>> up a pot of water for tea on occasion and we both use it to make
>> hot chocolate during cold weather.
>>
>> Bill Ranck
>> Blacksburg, Va.
>
> I don't suppose you have the small Panasonic? I hate it for a variety
> of reasons. I do love the brand for microwave ovens though.
>
Me too, their "inverter technology" really works as advertised. Our old
oven died and I bought a Panasonic for no particular reason and am
really impressed how much better it works just like it says on the box.

wrote:

>
> Mostly I use mine for cooking frozen vegetables, occasionally I make
> a meatloaf in there, and once in a while I'll partially cook a potato
> that gets finished on the grill. Reheating, melting and defrosting
> come into play also, though I don't like defrosting in the microwave
> very much. Even with the Panasonic turbo-inverter I still get hot
> spots. I'm probably doing something wrong, but don't use it for
> defrosting often enough to care. Oh yeah, my wife uses it to heat
> up a pot of water for tea on occasion and we both use it to make
> hot chocolate during cold weather.
>
>
It's good for making porridge, too. Fast, and no pot to clean.

wrote:
> Mostly I use mine for cooking frozen vegetables, occasionally I make
> a meatloaf in there, and once in a while I'll partially cook a potato
> that gets finished on the grill. Reheating, melting and defrosting
> come into play also, though I don't like defrosting in the microwave
> very much. Even with the Panasonic turbo-inverter I still get hot
> spots. I'm probably doing something wrong, but don't use it for
> defrosting often enough to care. Oh yeah, my wife uses it to heat
> up a pot of water for tea on occasion and we both use it to make
> hot chocolate during cold weather.
>
> Bill Ranck
> Blacksburg, Va.

Any tips on cooking a meatloaf? How long would you recommend for a 2
pounder? I would guess it would come out kind of pale and grayish.
That's OK, I got lots of ketchup. :-)

On Thu, 04 Sep 2008 02:10:35 +0100, Corey Richardson wrote:

> Microwave cookers are an ingenious invention, but does anyone really use
> them for cooking rather than reheating?
>
> Sure, I use mine for softening butter or reheating tinned beans and
> soups etc. but I could never see myself actually cooking a raw chicken
> in one.
>
> What do you use your microwave oven for?

Defrosting mainly but cheesy scrambled egg comes out really well.



--
SteveE

Jean B. > wrote:
> wrote:
> > come into play also, though I don't like defrosting in the microwave
> > very much. Even with the Panasonic turbo-inverter I still get hot
> > spots. I'm probably doing something wrong, but don't use it for
> > defrosting often enough to care. Oh yeah, my wife uses it to heat

> I don't suppose you have the small Panasonic? I hate it for a
> variety of reasons. I do love the brand for microwave ovens though.

It doesn't seem very small to me. I don't know the model offhand.
I can look later this evening and may post the model, but it takes
up pretty much the whole microwave shelf in the kitchen so I can't
call it small.

Bill Ranck
Blackburg, Va.

Gregory Morrow wrote:

> Blinky the Shark wrote:
>> I grew up with stove-pot popcorn, too. Wasn't any microwave popcorn in
>> the 1950s. I don't even think we even used the Jiffy-Pop type
>> disposable aluminum poppers, if they were available. From memory, I
>> prefer
> microwave.
>
> I remember that Jiffy Pop was kind of a big deal when new (early 60's?),
> it was "Space Age", kinda like Tang...

I got curious on timing, and Googled. The inventor marketed it in 1959,
ConAgra bought it and made it nationally available the next year.

Also from the Wiki entry for Jiffy Pop:

<q>

The animated television show The Simpsons have satirized the Jiffy Pop
brand with their version, Chintzy Pop. Chintzy Pop is known for being a
very bad brand, as, according to Apu, "a third of the kernels are baby
teeth."

The sketch comedy show Saturday Night Live featured a fake ad for the
"Jiffy Pop Air Bag," an automobile airbag powered by mixing kernels with
hot engine oil to produce a popcorn-filled safety cushion that doubles as
a snack.

</q>


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

dsi1 > wrote:
> wrote:
> > Mostly I use mine for cooking frozen vegetables, occasionally I make
> > a meatloaf in there, and once in a while I'll partially cook a potato

> Any tips on cooking a meatloaf? How long would you recommend for a 2
> pounder? I would guess it would come out kind of pale and grayish.
> That's OK, I got lots of ketchup. :-)

What I do is prepare the meatloaf and put it into a deep Corningware
dish with lid. Then, I cook it for about 12 minutes. No, you won't
get a brown crust on top, but to me meatloaf is usually a uniform grey
anyway. If you cook it too long you'll get overcooked hard spots.
It's better to undercook slightly because you can easily zap it for
another couple minutes, but there's not much you can do with the
brick like consistency once you've gone too far.

Let it rest for 5 or 10 minutes after cooking to let the temperature
even out.

I used to do this in 4 three minute intervals with a 1/4 turn in between,
but that was the old microwave without a turntable. The turntable
seems to work OK for this.

Bill Ranck
Blacksburg, Va.

wrote:
>
>
> What I do is prepare the meatloaf and put it into a deep Corningware
> dish with lid. Then, I cook it for about 12 minutes. No, you won't
> get a brown crust on top, but to me meatloaf is usually a uniform grey
> anyway. If you cook it too long you'll get overcooked hard spots.
> It's better to undercook slightly because you can easily zap it for
> another couple minutes, but there's not much you can do with the
> brick like consistency once you've gone too far.
>
> Let it rest for 5 or 10 minutes after cooking to let the temperature
> even out.
>
> I used to do this in 4 three minute intervals with a 1/4 turn in between,
> but that was the old microwave without a turntable. The turntable
> seems to work OK for this.
>
> Bill Ranck
> Blacksburg, Va.

Thanks for the tips - I will try this soon!

wrote:
> Jean B. > wrote:
>> wrote:
>>> come into play also, though I don't like defrosting in the microwave
>>> very much. Even with the Panasonic turbo-inverter I still get hot
>>> spots. I'm probably doing something wrong, but don't use it for
>>> defrosting often enough to care. Oh yeah, my wife uses it to heat
>
>> I don't suppose you have the small Panasonic? I hate it for a
>> variety of reasons. I do love the brand for microwave ovens though.
>
> It doesn't seem very small to me. I don't know the model offhand.
> I can look later this evening and may post the model, but it takes
> up pretty much the whole microwave shelf in the kitchen so I can't
> call it small.
>
> Bill Ranck
> Blackburg, Va.

Mine is decidedly small. Some of the issues are clearly related
to that--like it gets pushed around quite easily and the buttons
are small. But it also cooks unevenly, and I wasn't aware of any
such problem with my last two Panasonic microwave ovens.

--
Jean B.

blake murphy > fnord
:

> On Thu, 04 Sep 2008 04:48:04 GMT, Wayne Boatwright wrote:
>
>> On Wed 03 Sep 2008 09:35:45p, Saerah Gray told us...
>>
>>> Serene Vannoy > fnord
>>> :
>>>
>>>>
>>>> Oh, I dislike microwave popcorn. I grew up on the stuff cooked in a
>>>> pot on the stove, and I'm spoiled by it. That artificial butter
flavor
>>>> stuff just tastes really yucky to me. (Note that I'm not saying
>>>> there's anything wrong with people who DO like it.)
>>>>
>>>>
>>>
>>> ugh, the people at work make that all the time. and half the time it
>>> burns
>>>
>>
>> They do that at my office, too, and it really stinks when it burns.
>
> it stinks even when it's not burned.
>

true, that!


--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Thu, 04 Sep 2008 02:10:35 +0100, Corey Richardson
> wrote:
>
>What do you use your microwave oven for?

Bacon.

Dick Kennedy

In article .net>,
lid says...
> Wayne Boatwright wrote:
>
> > On Wed 03 Sep 2008 06:10:35p, Corey Richardson told us...
> >
> >> Microwave cookers are an ingenious invention, but does anyone really use
> >> them for cooking rather than reheating?
> >>
> >> Sure, I use mine for softening butter or reheating tinned beans and
> >> soups etc. but I could never see myself actually cooking a raw chicken
> >> in one.
> >>
> >> What do you use your microwave oven for?
> >
> > I cook many things in mine with the exception of meats. I also use it for
> > the things most people do, defrosting, melting, reheating, etc.
> >
> > I should say that I have a Panasonic with inverter turbo cooking
> > technology, which is quite different than most other microwaves. When you
> > select a power setting, you get a constant flow of power at that setting
> > rather than the usual pulsing at full power to achieve the lower power
> > level. This makes a big difference in cooking results.
>
> That's what I thought with my Panasonic inverter turbo. Then I was
> doing something with it one day, and my TV isn't far from my microwave,
> and I could plainly see from the interference on the television that the
> oven was cycling power off and on to obtain that partial setting.
>
>
>


One feature I like about my Sharp Carousel is that it has a re-heat mode
that doesn't blast the food with microwave. It cycles the magnetron,
about every 15 seconds it powers the magnetron down for 10 or so second.
The food doesn't get completely dried out this way.

And if you're seeing intereference on your TV that means something is
very wrong. I'm tring to think what channels lay in the harmonics for
2.4GHz and the only one I can think of is a 4th order harmonic around
150MHz that would most likely effect channel 17 or 18.

T wrote:

> In article .net>,
> lid says...
>> Wayne Boatwright wrote:
>>
>> > On Wed 03 Sep 2008 06:10:35p, Corey Richardson told us...
>> >
>> >> Microwave cookers are an ingenious invention, but does anyone really use
>> >> them for cooking rather than reheating?
>> >>
>> >> Sure, I use mine for softening butter or reheating tinned beans and
>> >> soups etc. but I could never see myself actually cooking a raw chicken
>> >> in one.
>> >>
>> >> What do you use your microwave oven for?
>> >
>> > I cook many things in mine with the exception of meats. I also use it for
>> > the things most people do, defrosting, melting, reheating, etc.
>> >
>> > I should say that I have a Panasonic with inverter turbo cooking
>> > technology, which is quite different than most other microwaves. When you
>> > select a power setting, you get a constant flow of power at that setting
>> > rather than the usual pulsing at full power to achieve the lower power
>> > level. This makes a big difference in cooking results.
>>
>> That's what I thought with my Panasonic inverter turbo. Then I was
>> doing something with it one day, and my TV isn't far from my microwave,
>> and I could plainly see from the interference on the television that the
>> oven was cycling power off and on to obtain that partial setting.
>
> One feature I like about my Sharp Carousel is that it has a re-heat mode
> that doesn't blast the food with microwave. It cycles the magnetron,
> about every 15 seconds it powers the magnetron down for 10 or so second.
> The food doesn't get completely dried out this way.
>
> And if you're seeing intereference on your TV that means something is
> very wrong. I'm tring to think what channels lay in the harmonics for
> 2.4GHz and the only one I can think of is a 4th order harmonic around
> 150MHz that would most likely effect channel 17 or 18.

Given that, as I said, they are almost touching (two inches apart) and
that the TV's a cheap portable from about 1996, I'm not very surprised
that I can see the interference.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

T wrote on Fri, 5 Sep 2008 16:14:37 -0400:

> In article
> .net>,
> lid says...
>> Wayne Boatwright wrote:
>>
> >> On Wed 03 Sep 2008 06:10:35p, Corey Richardson told us...
> >>
> >>> Microwave cookers are an ingenious invention, but does
> >>> anyone really use them for cooking rather than reheating?
> >>>
> >>> Sure, I use mine for softening butter or reheating tinned
> >>> beans and soups etc. but I could never see myself actually
> >>> cooking a raw chicken in one.
> >>>
> >>> What do you use your microwave oven for?
> >>
> >> I cook many things in mine with the exception of meats. I
> >> also use it for the things most people do, defrosting,
> >> melting, reheating, etc.
> >>
> >> I should say that I have a Panasonic with inverter turbo
> >> cooking technology, which is quite different than most
> >> other microwaves. When you select a power setting, you get
> >> a constant flow of power at that setting rather than the
> >> usual pulsing at full power to achieve the lower power
> >> level. This makes a big difference in cooking results.
>>
>> That's what I thought with my Panasonic inverter turbo. Then
>> I was doing something with it one day, and my TV isn't far
>> from my microwave, and I could plainly see from the
>> interference on the television that the oven was cycling
>> power off and on to obtain that partial setting.
>>
> One feature I like about my Sharp Carousel is that it has a
> re-heat mode that doesn't blast the food with microwave. It
> cycles the magnetron, about every 15 seconds it powers the
> magnetron down for 10 or so second. The food doesn't get
> completely dried out this way.


Yes, Sharp really seems to know how to make a convenient microwave.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Fri 05 Sep 2008 03:00:30p, James Silverton told us...

> T wrote on Fri, 5 Sep 2008 16:14:37 -0400:
>
>> In article
>> .net>,
>> lid says...
>>> Wayne Boatwright wrote:
>>>
>> >> On Wed 03 Sep 2008 06:10:35p, Corey Richardson told us...
>> >>
>> >>> Microwave cookers are an ingenious invention, but does
>> >>> anyone really use them for cooking rather than reheating?
>> >>>
>> >>> Sure, I use mine for softening butter or reheating tinned
>> >>> beans and soups etc. but I could never see myself actually
>> >>> cooking a raw chicken in one.
>> >>>
>> >>> What do you use your microwave oven for?
>> >>
>> >> I cook many things in mine with the exception of meats. I
>> >> also use it for the things most people do, defrosting,
>> >> melting, reheating, etc.
>> >>
>> >> I should say that I have a Panasonic with inverter turbo
>> >> cooking technology, which is quite different than most
>> >> other microwaves. When you select a power setting, you get
>> >> a constant flow of power at that setting rather than the
>> >> usual pulsing at full power to achieve the lower power
>> >> level. This makes a big difference in cooking results.
>>>
>>> That's what I thought with my Panasonic inverter turbo. Then
>>> I was doing something with it one day, and my TV isn't far
>>> from my microwave, and I could plainly see from the
>>> interference on the television that the oven was cycling
>>> power off and on to obtain that partial setting.
>>>
>> One feature I like about my Sharp Carousel is that it has a
>> re-heat mode that doesn't blast the food with microwave. It
>> cycles the magnetron, about every 15 seconds it powers the
>> magnetron down for 10 or so second. The food doesn't get
>> completely dried out this way.
>
>
> Yes, Sharp really seems to know how to make a convenient microwave.

Sharp Carousel microwaves are excellent, but I prefer the inverter
technology used by Panasonic. It also has an excellent re-heat mode as
well as keep-warm mode.

http://www2.panasonic.com/consumer-e...ics/shop/Home-
Appliances/Microwave-Ovens/Countertop-Microwaves/model.NN-H765BF_11002_
7000000000000005702

http://tinyurl.com/yturwg

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 3dys 8hrs 5mins
*******************************************
Keep emotionally active. Cater to your
favorite neurosis.
*******************************************

> GUEST wrote:
> Microwave cookers are an ingenious invention, but does anyone
really use
> them for cooking rather than reheating?
>
> Sure, I use mine for softening butter or reheating tinned beans and
> soups etc. but I could never see myself actually cooking a raw
chicken
> in one.
>
> What do you use your microwave oven for?

Everything, my
microvawe is the centre pice of my kitchen :-)
I think my pots and pans are probably rusty by now, dont even remeber
where i put them...?

"Univeros" > wrote in message
...
>
> > GUEST wrote:
> > Microwave cookers are an ingenious invention, but does anyone
> really use
> > them for cooking rather than reheating?
> >
> > Sure, I use mine for softening butter or reheating tinned beans and
> > soups etc. but I could never see myself actually cooking a raw
> chicken
> > in one.
> >
> > What do you use your microwave oven for?
>
> Everything, my
> microvawe is the centre pice of my kitchen :-)
> I think my pots and pans are probably rusty by now, dont even remeber
> where i put them...?
>

And you're wondering why your steak was tough?

S Viemeister > wrote:

> It's good for making porridge, too. Fast, and no pot to clean.

Definitely.
I also cook most vegetables in it, it's so simple. Favourite would be
leeks or courgettes in chunks, 5 minutes then serve warm with olive oil.

It's normally useless with meats, but is a great help reconciling you
with fish: just putting a slice of salmon on a plate with salt and
pepper is enough to have dinner ready in literally three minutes.

As for desserts, perhaps melting chocolate (or rather boiling the cream
into which you'll pour grated chocolate!), and occasionally when I need
a custard or some lemon curd.

It's quite fun to torture a marshmallow, too.


Greg

--
There's no indication of what we were meant to be
Sucking up to strangers, throwing wishes to the sea

[No ficus = no spam]

Gregoire Kretz wrote:
> S Viemeister > wrote:
>
>> It's good for making porridge, too. Fast, and no pot to clean.
>
> Definitely.
> I also cook most vegetables in it, it's so simple. Favourite would be
> leeks or courgettes in chunks, 5 minutes then serve warm with olive oil.
>
Yes - I 'steam' vegetables in the mc, but I use generally use butter,
rather than olive oil.

> It's normally useless with meats, but is a great help reconciling you
> with fish: just putting a slice of salmon on a plate with salt and
> pepper is enough to have dinner ready in literally three minutes.
>
Sometimes I'll salt & pepper a piece of white fish, put a lump of butter
on it, then roll up and tie with leek ribbons. Timing depends on
thickness, of course, but it's very fast, doesn't heat up the kitchen,
and doesn't dry out the fish.

S Viemeister wrote:

> Gregoire Kretz wrote:
>
>> S Viemeister > wrote:
>>
>>> It's good for making porridge, too. Fast, and no pot to clean.
>>
>>
>> Definitely.
>> I also cook most vegetables in it, it's so simple. Favourite would be
>> leeks or courgettes in chunks, 5 minutes then serve warm with olive oil.
>>
> Yes - I 'steam' vegetables in the mc, but I use generally use butter,
> rather than olive oil.
>
>> It's normally useless with meats, but is a great help reconciling you
>> with fish: just putting a slice of salmon on a plate with salt and
>> pepper is enough to have dinner ready in literally three minutes.
>>
> Sometimes I'll salt & pepper a piece of white fish, put a lump of butter
> on it, then roll up and tie with leek ribbons. Timing depends on
> thickness, of course, but it's very fast, doesn't heat up the kitchen,
> and doesn't dry out the fish.

As a novice cook, I was put off mw fish a few years ago. I had bought
some ???? fish wing tips and up to this point I had a great deal of
success mw fish. On this occasion, when I opened the mw door and felt
the fish, it was rubbery. I had not taken into account the fact that it
tapered towards the end. All I could do at that point was ask the wife
how many fish fingers she wanted :-((
These days, the fish goes in the pan or the oven.

Don't know if I have written to you on this ng, but wife used to cook
boiled potatoes in the mw and they tasted awful.

Dave

Dave wrote:
> S Viemeister wrote:
>>>
>> Sometimes I'll salt & pepper a piece of white fish, put a lump of
>> butter on it, then roll up and tie with leek ribbons. Timing depends
>> on thickness, of course, but it's very fast, doesn't heat up the
>> kitchen, and doesn't dry out the fish.
>
> As a novice cook, I was put off mw fish a few years ago. I had bought
> some ???? fish wing tips and up to this point I had a great deal of
> success mw fish. On this occasion, when I opened the mw door and felt
> the fish, it was rubbery. I had not taken into account the fact that it
> tapered towards the end.
>
That's why I roll the fish. Try it - works very well - you don't have
to do the fancy leek ribbon thing, a toothpick will hold the roll
together just as well.

Sheila

S Viemeister wrote:

> Dave wrote:
>
>> S Viemeister wrote:
>>
>>>>
>>> Sometimes I'll salt & pepper a piece of white fish, put a lump of
>>> butter on it, then roll up and tie with leek ribbons. Timing depends
>>> on thickness, of course, but it's very fast, doesn't heat up the
>>> kitchen, and doesn't dry out the fish.
>>
>>
>> As a novice cook, I was put off mw fish a few years ago. I had bought
>> some ???? fish wing tips and up to this point I had a great deal of
>> success mw fish. On this occasion, when I opened the mw door and felt
>> the fish, it was rubbery. I had not taken into account the fact that
>> it tapered towards the end.
>
> That's why I roll the fish. Try it - works very well - you don't have
> to do the fancy leek ribbon thing, a toothpick will hold the roll
> together just as well.

Yes, that was part of your post that interested me, but I forgot to
comment on it.

I have been told that I am intelligent and have good lateral thinking,
but it never occurred that I could roll the fish into a uniform shape to mw.

Stupid me. Next time I get some fish fillets, I will try that.

Have you got any guidelines for cooking times using your method?
Does the type of fish alter the cooking time? As I have never
encountered this way of cooking fish before, all info that you can give
me will help my self confidence.

Many thanks

Dave

Dave wrote:
> S Viemeister wrote:
>
>> Dave wrote:
>>
>>> S Viemeister wrote:
>>>
>>>>>
>>>> Sometimes I'll salt & pepper a piece of white fish, put a lump of
>>>> butter on it, then roll up and tie with leek ribbons. Timing
>>>> depends on thickness, of course, but it's very fast, doesn't heat up
>>>> the kitchen, and doesn't dry out the fish.
>>>
>>>
>>> As a novice cook, I was put off mw fish a few years ago. I had bought
>>> some ???? fish wing tips and up to this point I had a great deal of
>>> success mw fish. On this occasion, when I opened the mw door and felt
>>> the fish, it was rubbery. I had not taken into account the fact that
>>> it tapered towards the end.
>>
>> That's why I roll the fish. Try it - works very well - you don't have
>> to do the fancy leek ribbon thing, a toothpick will hold the roll
>> together just as well.
>
> Yes, that was part of your post that interested me, but I forgot to
> comment on it.
>
> I have been told that I am intelligent and have good lateral thinking,
> but it never occurred that I could roll the fish into a uniform shape to
> mw.
>
> Stupid me. Next time I get some fish fillets, I will try that.
>
> Have you got any guidelines for cooking times using your method?
> Does the type of fish alter the cooking time? As I have never
> encountered this way of cooking fish before, all info that you can give
> me will help my self confidence.
>
>
>
Microwaves and fish vary a great deal - start with 2 or 3 minutes - if
the fish isn't quite done, you can give it one or more 30 second shots,
until it's the way you want it. Make a note of the total time for
future reference (and note the weight of the fish, too). It's always
better to start with a shorter time, and then add on, than to ruin the
food by overcooking it.
I sometimes cover the plate with a shallow bowl, to help retain heat and
moisture.

S Viemeister wrote:
> Gregoire Kretz wrote:
>> S Viemeister > wrote:
>>
>>> It's good for making porridge, too. Fast, and no pot to clean.
>>
>> Definitely.
>> I also cook most vegetables in it, it's so simple. Favourite would be
>> leeks or courgettes in chunks, 5 minutes then serve warm with olive
>> oil.
> Yes - I 'steam' vegetables in the mc, but I use generally use butter,
> rather than olive oil.
>
>> It's normally useless with meats, but is a great help reconciling you
>> with fish: just putting a slice of salmon on a plate with salt and
>> pepper is enough to have dinner ready in literally three minutes.
>>
> Sometimes I'll salt & pepper a piece of white fish, put a lump of
> butter on it, then roll up and tie with leek ribbons. Timing depends
> on thickness, of course, but it's very fast, doesn't heat up the
> kitchen, and doesn't dry out the fish.

I cook all my veggies in my microwave too. I use either flavoured oil
(basil, garlic etc) or butter. I also cook my salmon in it.. I shall try
your recipe Sheila

I am not at home so don't have my combination oven. I would love to have it
here and would use it for just about everything.