A nice thick chuckeye steak (notice I didn't write "chuck steak",
Sheldon), seasoned with coarsley ground S&P and a little garlic powder.
Pan seared then reduced the heat and cooked to medium rare in a small
cast iron skillet. Steamed broccoli florets on the side. Since
you-know-who isn't here to poke fun, yes, the broccoli was "lightly
steamed". Cooked past tender crisp but not cooked to mush. I did not
add butter or salt to the cooked broccoli when I plated it. I did salt
the water in the pan under the steamer basket.

Jill

On 2/21/2021 8:09 PM, jmcquown wrote:
> I did salt the water in the pan under the steamer basket.

Why did you? That "steam" contains no salt.

I use a bowl and plate to "steam" my broccoli in a microwave. The plate
lid holds in the steam a bit. No water added.

On Sunday, February 21, 2021 at 8:09:11 PM UTC-5, wrote:
> A nice thick chuckeye steak (notice I didn't write "chuck steak",
> Sheldon), seasoned with coarsley ground S&P and a little garlic powder.
> Pan seared then reduced the heat and cooked to medium rare in a small
> cast iron skillet. Steamed broccoli florets on the side. Since
> you-know-who isn't here to poke fun, yes, the broccoli was "lightly
> steamed". Cooked past tender crisp but not cooked to mush. I did not
> add butter or salt to the cooked broccoli when I plated it. I did salt
> the water in the pan under the steamer basket.
>
> Jill
I've never had a chuck eye. It must be tender, and that's important when grilling/frying a steak. Sounds good. I like my steaks medium rare as well.. However, I don't get the steaming of broccoli with salted water underneath. I don't like broccoli too crisp, but not mush. And I do like butter on it. And of course a hollandaise sauce. Although a hollandaise sauce is more for asparagus.

"Gary" wrote in message ...

On 2/21/2021 8:09 PM, jmcquown wrote:
> I did salt the water in the pan under the steamer basket.

Why did you? That "steam" contains no salt.

I use a bowl and plate to "steam" my broccoli in a microwave. The plate
lid holds in the steam a bit. No water added.

====

I would like to try that! Any other instructions, please? for example?
How long etc!

On Mon, 22 Feb 2021 johnlorbal wrote:

>On Sunday, February 21, 2021 wrote:
>> A nice thick chuckeye steak (notice I didn't write "chuck steak",
Sheldon), seasoned with coarsley ground S&P and a little garlic
powder.
>>
>> Jill

>I've never had a chuck eye.

The chuckeye is a small fillet from a full chuck steak but typically
costs twice as much per pound... I call it a toddler/toothless granny
portion... not many markets sell it due to the outrageous price for a
small hunk of chuck, most will buy a tender cut of beef steak instead.
I buy the full sized chuck steak and if I want I trim out the eye but
usually I grill it all or grind it all for burgers/meat loaf. A full
size bone-in chuck steak is excellent for soup; dice the meat for soup
and cook it with the bone... perfect for beef barley 'shroom.

On Monday, February 22, 2021 at 12:52:00 PM UTC-5, Sheldon wrote:
> On Mon, 22 Feb 2021 johnlorbal wrote:
> >On Sunday, February 21, 2021 wrote:
> >> A nice thick chuckeye steak (notice I didn't write "chuck steak",
> Sheldon), seasoned with coarsley ground S&P and a little garlic
> powder.
> >>
> >> Jill
>
> >I've never had a chuck eye.
> The chuckeye is a small fillet from a full chuck steak but typically
> costs twice as much per pound... I call it a toddler/toothless granny
> portion... not many markets sell it due to the outrageous price for a
> small hunk of chuck, most will buy a tender cut of beef steak instead.
> I buy the full sized chuck steak and if I want I trim out the eye but
> usually I grill it all or grind it all for burgers/meat loaf. A full
> size bone-in chuck steak is excellent for soup; dice the meat for soup
> and cook it with the bone... perfect for beef barley 'shroom.

I don't know why people refuse to first ground beef or pork before cooking it.

On Monday, February 22, 2021 at 1:17:12 PM UTC-5, bruce bowser wrote:
> On Monday, February 22, 2021 at 12:52:00 PM UTC-5, Sheldon wrote:
> > On Mon, 22 Feb 2021 johnlorbal wrote:
> > >On Sunday, February 21, 2021 wrote:
> > >> A nice thick chuckeye steak (notice I didn't write "chuck steak",
> > Sheldon), seasoned with coarsley ground S&P and a little garlic
> > powder.
> > >>
> > >> Jill
> >
> > >I've never had a chuck eye.
> > The chuckeye is a small fillet from a full chuck steak but typically
> > costs twice as much per pound... I call it a toddler/toothless granny
> > portion... not many markets sell it due to the outrageous price for a
> > small hunk of chuck, most will buy a tender cut of beef steak instead.
> > I buy the full sized chuck steak and if I want I trim out the eye but
> > usually I grill it all or grind it all for burgers/meat loaf. A full
> > size bone-in chuck steak is excellent for soup; dice the meat for soup
> > and cook it with the bone... perfect for beef barley 'shroom.
> I don't know why people refuse to first ground beef or pork before cooking it.

Because we have teeth.

Cindy Hamilton

On Mon, 22 Feb 2021 10:17:09 -0800 (PST), bruce bowser
> wrote:

>On Monday, February 22, 2021 at 12:52:00 PM UTC-5, Sheldon wrote:
>> On Mon, 22 Feb 2021 johnlorbal wrote:
>> >On Sunday, February 21, 2021 wrote:
>> >> A nice thick chuckeye steak (notice I didn't write "chuck steak",
>> Sheldon), seasoned with coarsley ground S&P and a little garlic
>> powder.
>> >>
>> >> Jill
>>
>> >I've never had a chuck eye.
>> The chuckeye is a small fillet from a full chuck steak but typically
>> costs twice as much per pound... I call it a toddler/toothless granny
>> portion... not many markets sell it due to the outrageous price for a
>> small hunk of chuck, most will buy a tender cut of beef steak instead.
>> I buy the full sized chuck steak and if I want I trim out the eye but
>> usually I grill it all or grind it all for burgers/meat loaf. A full
>> size bone-in chuck steak is excellent for soup; dice the meat for soup
>> and cook it with the bone... perfect for beef barley 'shroom.
>
>I don't know why people refuse to first ground beef or pork before cooking it.

I know English is not your native language but I've no clue what
you're mumbling about.

wrote:

> On Sunday, February 21, 2021 at 8:09:11 PM UTC-5,
> wrote:
> > A nice thick chuckeye steak (notice I didn't write "chuck steak",
> > Sheldon), seasoned with coarsley ground S&P and a little garlic
> > powder. Pan seared then reduced the heat and cooked to medium rare
> > in a small cast iron skillet. Steamed broccoli florets on the side.
> > Since you-know-who isn't here to poke fun, yes, the broccoli was
> > "lightly steamed". Cooked past tender crisp but not cooked to mush.
> > I did not add butter or salt to the cooked broccoli when I plated
> > it. I did salt the water in the pan under the steamer basket.
> >
> > Jill
> I've never had a chuck eye. It must be tender, and that's important
> when grilling/frying a steak. Sounds good. I like my steaks medium
> rare as well. However, I don't get the steaming of broccoli with
> salted water underneath. I don't like broccoli too crisp, but not
> mush. And I do like butter on it. And of course a hollandaise
> sauce. Although a hollandaise sauce is more for asparagus.

I'm probably odd but most Hollandaise sauces turn me off. Too lemony
for my tastes I guess.

I get the steaming brocolli (do it all the time here in my dinosaur
stove top steamer) but salting the water makes no difference as that
won't be in the steam that I know of.

I have heard wine in the steaming works a bit different but my cookery
just doesn't lead to much wine and what little I use, tends to be mirin.

On 2/22/2021 11:42 AM, Ophelia wrote:
>
>
> "Gary" wrote:
> I use a bowl and plate to "steam" my broccoli in a microwave. The plate
> lid holds in the steam a bit. No water added.
>
> ====
>
> I would like to try that! Any other instructions, please? for
> example? How long etc!

You'll have to experiment with cooking times with your microwave. Just
start with short times to be safe. Eventually you'll get a good idea on
how long at first. Then maybe wait a bit then cook a little longer.
Often, warm up a bit, stir then continue cooking.

Microwave oven is my favorite gadget. I use it every day. Good for
reheating but also good for start to finish cooking in many cases.

You can't just punch in a time and expect it to be done. Best to cook in
steps with waiting period inbetween.

"Gary" wrote in message ...

On 2/22/2021 11:42 AM, Ophelia wrote:
>
>
> "Gary" wrote:
> I use a bowl and plate to "steam" my broccoli in a microwave. The plate
> lid holds in the steam a bit. No water added.
>
> ====
>
> I would like to try that! Any other instructions, please? for
> example? How long etc!

You'll have to experiment with cooking times with your microwave. Just
start with short times to be safe. Eventually you'll get a good idea on
how long at first. Then maybe wait a bit then cook a little longer.
Often, warm up a bit, stir then continue cooking.

Microwave oven is my favorite gadget. I use it every day. Good for
reheating but also good for start to finish cooking in many cases.

You can't just punch in a time and expect it to be done. Best to cook in
steps with waiting period inbetween.


===

OK so do you cut up the bunch to start cooking and how long do you start
with?

On Tue, 23 Feb 2021 "Ophelia" wrote:
>"Gary" wrote:
>On 2/22/2021 Ophelia wrote:
>> "Gary" wrote:
>> I use a bowl and plate to "steam" my broccoli in a microwave. The plate
>> lid holds in the steam a bit. No water added.
>>
>> ====
>>
>> I would like to try that! Any other instructions, please? for
>> example? How long etc!
>
>You'll have to experiment with cooking times with your microwave. Just
>start with short times to be safe. Eventually you'll get a good idea on
>how long at first. Then maybe wait a bit then cook a little longer.
>Often, warm up a bit, stir then continue cooking.
>
>Microwave oven is my favorite gadget. I use it every day. Good for
>reheating but also good for start to finish cooking in many cases.
>
>You can't just punch in a time and expect it to be done. Best to cook in
>steps with waiting period inbetween.
>
>
>===
>
>OK so do you cut up the bunch to start cooking and how long do you start
>with?

I don't cook broccoli, I cut off the floweretts and marinate them in
salad dressing. I remove the tough outer parts of the thick stems
with a vegetable peeler... the inner portion is good as is or with a
bit of salad dressing... I do the same with cauliflower. I much
prefer marinated or pickled... like making cabbage into slaw/kraut. My
favorite fresh veggie is Kirby cukes fermented into garlic dills. The
main reason for our vegetable garden is its source of fresh veggies,
it's really not possible to get fresh picked any other way. Most
people have never tasted fresh picked produce... they prepare their
salad from the months old compost out of a plastic bag. I promise
yoose, if you tossed that moulded chem bathed shit out of a plastic
bag into your yard the critters wouldn't eat any... the Netherland
bunnies wouldn't even sniff any.


plastic bag shit into your
yard the critters wouldn't eat it.

Sheldon Martin wrote:

> On Tue, 23 Feb 2021 "Ophelia" wrote:
> > "Gary" wrote:
> > On 2/22/2021 Ophelia wrote:
> >> "Gary" wrote:
> >> I use a bowl and plate to "steam" my broccoli in a microwave. The
> plate >> lid holds in the steam a bit. No water added.
> > >
> >> ====
> > >
> >> I would like to try that! Any other instructions, please? for
> >> example? How long etc!
> >
> > You'll have to experiment with cooking times with your microwave.
> > Just start with short times to be safe. Eventually you'll get a
> > good idea on how long at first. Then maybe wait a bit then cook a
> > little longer. Often, warm up a bit, stir then continue cooking.
> >
> > Microwave oven is my favorite gadget. I use it every day. Good for
> > reheating but also good for start to finish cooking in many cases.
> >
> > You can't just punch in a time and expect it to be done. Best to
> > cook in steps with waiting period inbetween.
> >
> >
> > ===
> >
> > OK so do you cut up the bunch to start cooking and how long do you
> > start with?
>
> I don't cook broccoli, I cut off the floweretts and marinate them in
> salad dressing. I remove the tough outer parts of the thick stems
> with a vegetable peeler... the inner portion is good as is or with a
> bit of salad dressing... I do the same with cauliflower. I much
> prefer marinated or pickled... like making cabbage into slaw/kraut. My
> favorite fresh veggie is Kirby cukes fermented into garlic dills. The
> main reason for our vegetable garden is its source of fresh veggies,
> it's really not possible to get fresh picked any other way. Most
> people have never tasted fresh picked produce... they prepare their
> salad from the months old compost out of a plastic bag. I promise
> yoose, if you tossed that moulded chem bathed shit out of a plastic
> bag into your yard the critters wouldn't eat any... the Netherland
> bunnies wouldn't even sniff any.
>
>
> plastic bag shit into your
> yard the critters wouldn't eat it.

Sheldon, you are a waste at answering even the most basic cooking
information aren't you? Gary is discussing what is microwave
'steaming' and you jump in as if the message was to you and how you
peel and eat raw with dressing or pickle?

On 2/22/2021 8:55 AM, Gary wrote:
> On 2/21/2021 8:09 PM, jmcquown wrote:
> > I did salt the water in the pan under the steamer basket.
>
> Why did you?Â* That "steam" contains no salt.
>
Of course it does.

> I use a bowl and plate to "steam" my broccoli in a microwave. The plate
> lid holds in the steam a bit. No water added.
>
Goody for you. Glad you enjoy it that way.

Jill

On 2/22/2021 12:51 PM, Sheldon Martin wrote:
> On Mon, 22 Feb 2021 johnlorbal wrote:
>
>> On Sunday, February 21, 2021 wrote:
>>> A nice thick chuckeye steak (notice I didn't write "chuck steak",
> Sheldon), seasoned with coarsley ground S&P and a little garlic
> powder.
>>>
>>> Jill
>
>> I've never had a chuck eye.
>
Obviously. That means you're in perfect position to criticize it.

> The chuckeye is a small fillet from a full chuck steak but typically
> costs twice as much per pound...

You'd be totally wrong about that. It's half the price of a ribeye and
more on the very tender ribeye side of the chuck. Thick and nicely
marbled but not overly fatty.

> Not many markets sell it due to the outrageous price

Not Tops Market, maybe.

> small hunk of chuck, most will buy a tender cut of beef steak instead.

Most will buy... do tell... which tender cut?

> I buy the full sized chuck steak

(sans any part of the rib/ribye tender steak?)

Thanks for the recommendation but I will take the chuck-eye or perhaps
even a ribeye.

and if I want I trim out the eye but
> usually I grill it all or grind it all for burgers/meat loaf.

Uh huh. I won't be grinding really good steaks into burgers or for
meatloaf. Have at it, though.

On 2/22/2021 2:01 PM, Sheldon Martin wrote:
> On Mon, 22 Feb 2021 10:17:09 -0800 (PST), bruce bowser
> > wrote:
>
>> On Monday, February 22, 2021 at 12:52:00 PM UTC-5, Sheldon wrote:
>>> On Mon, 22 Feb 2021 johnlorbal wrote:
>>>> On Sunday, February 21, 2021 wrote:
>>>>> A nice thick chuckeye steak (notice I didn't write "chuck steak",
>>> Sheldon), seasoned with coarsley ground S&P and a little garlic
>>> powder.
>>>>>
>>>>> Jill
>>>
>>>> I've never had a chuck eye.
>> I don't know why people refuse to first ground beef or pork before cooking it.
>
> I know English is not your native language but I've no clue what
> you're mumbling about.
>
It's troll language from bruce bowser. He's mumbling about why doesn't
everyong grind beef or pork before cooking it. He's trying to get you
going about "mystery meat." It relly has nothing to do with what I cooked.

Jill

On 2/25/2021 7:35 PM, jmcquown wrote:
> On 2/22/2021 8:55 AM, Gary wrote:
>> On 2/21/2021 8:09 PM, jmcquown wrote:
>> > I did salt the water in the pan under the steamer basket.
>>
>> Why did you? That "steam" contains no salt.
>>
> Of course it does.

Not really said the Kangaroo.

In a survival situation, you can boil seawater, collect the moisture
from the steam and have drinkable water.

Either set up a makeshift still or just put a cloth over the container
and wring the steamed distilled water out of the cloth.

On Thursday, February 25, 2021 at 7:55:28 PM UTC-5, wrote:
> On 2/22/2021 2:01 PM, Sheldon Martin wrote:
> > On Mon, 22 Feb 2021 10:17:09 -0800 (PST), bruce bowser
> > > wrote:
> >
> >> On Monday, February 22, 2021 at 12:52:00 PM UTC-5, Sheldon wrote:
> >>> On Mon, 22 Feb 2021 johnlorbal wrote:
> >>>> On Sunday, February 21, 2021 wrote:
> >>>>> A nice thick chuckeye steak (notice I didn't write "chuck steak",
> >>> Sheldon), seasoned with coarsley ground S&P and a little garlic
> >>> powder.
> >>>>>
> >>>>> Jill
> >>>
> >>>> I've never had a chuck eye.
> >> I don't know why people refuse to first ground beef or pork before cooking it.
> >
> > I know English is not your native language but I've no clue what
> > you're mumbling about.
> >
> It's troll language from bruce bowser. He's mumbling about why doesn't
> everyong grind beef or pork before cooking it. He's trying to get you
> going about "mystery meat." It relly has nothing to do with what I cooked.

It isn't troll or mystery meat anything, its that non-ground meat always gets in your teeth so you always need a toothpicks after your meals, Jill!

On Friday, February 26, 2021 at 9:27:28 AM UTC-5, bruce bowser wrote:
> On Thursday, February 25, 2021 at 7:55:28 PM UTC-5, wrote:
> > On 2/22/2021 2:01 PM, Sheldon Martin wrote:
> > > On Mon, 22 Feb 2021 10:17:09 -0800 (PST), bruce bowser
> > > > wrote:
> > >
> > >> On Monday, February 22, 2021 at 12:52:00 PM UTC-5, Sheldon wrote:
> > >>> On Mon, 22 Feb 2021 johnlorbal wrote:
> > >>>> On Sunday, February 21, 2021 wrote:
> > >>>>> A nice thick chuckeye steak (notice I didn't write "chuck steak",
> > >>> Sheldon), seasoned with coarsley ground S&P and a little garlic
> > >>> powder.
> > >>>>>
> > >>>>> Jill
> > >>>
> > >>>> I've never had a chuck eye.
> > >> I don't know why people refuse to first ground beef or pork before cooking it.
> > >
> > > I know English is not your native language but I've no clue what
> > > you're mumbling about.
> > >
> > It's troll language from bruce bowser. He's mumbling about why doesn't
> > everyong grind beef or pork before cooking it. He's trying to get you
> > going about "mystery meat." It relly has nothing to do with what I cooked.
> It isn't troll or mystery meat anything, its that non-ground meat always gets in your teeth so you always need a toothpicks after your meals, Jill!

So we should deny ourselves the pleasure of eating un-ground meat because
we need to floss after eating?

Yeah. Right.

Cindy Hamilton

On 2021-02-26 8:54 a.m., heyjoe wrote:
> On Thu, 25 Feb 2021 19:35:18 -0500
> in Message-ID: >
> jmcquown wrote :
>
>> On 2/22/2021 8:55 AM, Gary wrote:
>>> On 2/21/2021 8:09 PM, jmcquown wrote:
>>> > I did salt the water in the pan under the steamer basket.
>>>
>>> Why did you?Â* That "steam" contains no salt.
>>>
>> Of course it does.
>
> No, it doesn't.
> Water boils at 212°F.
> The boiling point of Sodium Chloride (salt) is over 2600°F (salt melts -
> changes from a solid to a liquid - at over 1400°F).
>


Yet, if you boil a bunch of salt water in a pot with a lid, there will
be some salt deposited on the lid and the sides of the pot above the
water line.


> Try running some of your salted water through a distillation and taste
> the cooled result (otherwise known as distilled water).
>
> Just for grins, watch "Master Distillers" or "Moonshiners" for a quick
> view of simple distillation.
>

On Thu, 25 Feb 2021 19:49:41 -0500, jmcquown >
wrote:

>On 2/22/2021 12:51 PM, Sheldon Martin wrote:
>> On Mon, 22 Feb 2021 johnlorbal wrote:
>>
>>> On Sunday, February 21, 2021 wrote:
>>>> A nice thick chuckeye steak (notice I didn't write "chuck steak",
>> Sheldon), seasoned with coarsley ground S&P and a little garlic
>> powder.
>>>>
>>>> Jill
>>
>>> I've never had a chuck eye.
>>
>Obviously. That means you're in perfect position to criticize it.
>
>> The chuckeye is a small fillet from a full chuck steak but typically
>> costs twice as much per pound...
>
>You'd be totally wrong about that. It's half the price of a ribeye and
>more on the very tender ribeye side of the chuck. Thick and nicely
>marbled but not overly fatty.

I didn't mention ribeye. The rib and the chuck are very different
parts.

On 2/26/2021 11:42 AM, Sheldon Martin wrote:
> On Thu, 25 Feb 2021 19:49:41 -0500, jmcquown >
> wrote:
>
>> On 2/22/2021 12:51 PM, Sheldon Martin wrote:
>>> On Mon, 22 Feb 2021 johnlorbal wrote:
>>>
>>>> On Sunday, February 21, 2021 wrote:
>>>>> A nice thick chuckeye steak (notice I didn't write "chuck steak",
>>> Sheldon), seasoned with coarsley ground S&P and a little garlic
>>> powder.
>>>>>
>>>>> Jill
>>>
>>>> I've never had a chuck eye.
>>>
>> Obviously. That means you're in perfect position to criticize it.
>>
>>> The chuckeye is a small fillet from a full chuck steak but typically
>>> costs twice as much per pound...
>>
>> You'd be totally wrong about that. It's half the price of a ribeye and
>> more on the very tender ribeye side of the chuck. Thick and nicely
>> marbled but not overly fatty.
>
> I didn't mention ribeye. The rib and the chuck are very different
> parts.
>
I know that, but every time I mention the word "chuck" in conjunction
with "steak" you think "chuck steak". They are not the same cut at all.
Chuck eye is cut partly from the chuck and partly from the rib where
ribeyes come from. This has been explained to you in the past. No
worries.

Jill

On Fri, 26 Feb 2021 08:34:15 -0500, Gary > wrote:

>On 2/25/2021 7:35 PM, jmcquown wrote:
>> On 2/22/2021 8:55 AM, Gary wrote:
>>> On 2/21/2021 8:09 PM, jmcquown wrote:
>>> > I did salt the water in the pan under the steamer basket.
>>>
>>> Why did you? That "steam" contains no salt.
>>>
>> Of course it does.
>
>Not really said the Kangaroo.
>
>In a survival situation, you can boil seawater, collect the moisture
>from the steam and have drinkable water.
>
>Either set up a makeshift still or just put a cloth over the container
>and wring the steamed distilled water out of the cloth.

I learned that survival trick in the Cub Scouts... simply tip the pot
lid and collect pure germ-free distilled water in another vessel.

On Fri, 26 Feb 2021 13:04:50 -0500, Sheldon Martin >
wrote:

>On Fri, 26 Feb 2021 08:34:15 -0500, Gary > wrote:
>
>>On 2/25/2021 7:35 PM, jmcquown wrote:
>>> On 2/22/2021 8:55 AM, Gary wrote:
>>>> On 2/21/2021 8:09 PM, jmcquown wrote:
>>>> > I did salt the water in the pan under the steamer basket.
>>>>
>>>> Why did you? That "steam" contains no salt.
>>>>
>>> Of course it does.
>>
>>Not really said the Kangaroo.
>>
>>In a survival situation, you can boil seawater, collect the moisture
>>from the steam and have drinkable water.
>>
>>Either set up a makeshift still or just put a cloth over the container
>>and wring the steamed distilled water out of the cloth.
>
>I learned that survival trick in the Cub Scouts... simply tip the pot
>lid and collect pure germ-free distilled water in another vessel.

or dig a small hole, place a container in the bottom of the hole,
drape a plastic tarp over the hole, anchor the corners of the tarp and
place a weight in the center of the tarp. Condensation will form on
the underside of the tarp and flow to the weighted center and drip
into the container.

On 2/26/2021 3:34 PM, US Janet wrote:
> On Fri, 26 Feb 2021 13:04:50 -0500, Sheldon Martin >
> wrote:
>
>> On Fri, 26 Feb 2021 08:34:15 -0500, Gary > wrote:
>>
>>> On 2/25/2021 7:35 PM, jmcquown wrote:
>>>> On 2/22/2021 8:55 AM, Gary wrote:
>>>>> On 2/21/2021 8:09 PM, jmcquown wrote:
>>>>> > I did salt the water in the pan under the steamer basket.
>>>>>
>>>>> Why did you? That "steam" contains no salt.
>>>>>
>>>> Of course it does.
>>>
>>> Not really said the Kangaroo.
>>>
>>> In a survival situation, you can boil seawater, collect the moisture
>> >from the steam and have drinkable water.
>>>
>>> Either set up a makeshift still or just put a cloth over the container
>>> and wring the steamed distilled water out of the cloth.
>>
>> I learned that survival trick in the Cub Scouts... simply tip the pot
>> lid and collect pure germ-free distilled water in another vessel.
>
> or dig a small hole, place a container in the bottom of the hole,
> drape a plastic tarp over the hole, anchor the corners of the tarp and
> place a weight in the center of the tarp. Condensation will form on
> the underside of the tarp and flow to the weighted center and drip
> into the container.

Even more effective is to smash up many green leaves (any green leaves)
and put them in the hole all around the center container. Even wet the
leaves and the hole with undrinkable water, then cover with the plastic
tarp.

You don't get much but some is better than none.
Oph's husband is a very knowledgeable survivalist.

One of my favorite books here is an old US Army survival manual. Full of
tips for food, water, shelter, rescue, etc.

On Saturday, February 27, 2021 at 8:20:52 AM UTC-5, Gary wrote:
> On 2/26/2021 3:34 PM, US Janet wrote:
> > On Fri, 26 Feb 2021 13:04:50 -0500, Sheldon Martin >
> > wrote:
> >> On Fri, 26 Feb 2021 08:34:15 -0500, Gary > wrote:
> >>> On 2/25/2021 7:35 PM, jmcquown wrote:
> >>>> On 2/22/2021 8:55 AM, Gary wrote:
> >>>>> On 2/21/2021 8:09 PM, jmcquown wrote:
> >>>>> > I did salt the water in the pan under the steamer basket.
> >>>>>
> >>>>> Why did you? That "steam" contains no salt.
> >>>>>
> >>>> Of course it does.
> >>>
> >>> Not really said the Kangaroo.
> >>>
> >>> In a survival situation, you can boil seawater, collect the moisture
> >> >from the steam and have drinkable water.
> >>>
> >>> Either set up a makeshift still or just put a cloth over the container
> >>> and wring the steamed distilled water out of the cloth.
> >>
> >> I learned that survival trick in the Cub Scouts... simply tip the pot
> >> lid and collect pure germ-free distilled water in another vessel.
> >
> > or dig a small hole, place a container in the bottom of the hole,
> > drape a plastic tarp over the hole, anchor the corners of the tarp and
> > place a weight in the center of the tarp. Condensation will form on
> > the underside of the tarp and flow to the weighted center and drip
> > into the container.
> Even more effective is to smash up many green leaves (any green leaves)

Even poison ivy? Wow.

> and put them in the hole all around the center container. Even wet the
> leaves and the hole with undrinkable water, then cover with the plastic
> tarp.
>
> You don't get much but some is better than none.
> Oph's husband is a very knowledgeable survivalist.
>
> One of my favorite books here is an old US Army survival manual. Full of
> tips for food, water, shelter, rescue, etc.

Transition Zone wrote:
> Gary wrote:
>> Even more effective is to smash up many green leaves (any green leaves)
>
> Even poison ivy? Wow.

Too funny. When I wrote that, I just *KNEW* someone would mention poison
ivy. seriously

RFC doesn't miss a trick. No matter what you say here, someone will find
an argument. I love this group!

In this case, I usually use a microwave cover plate. Here's review of the As Seen on Tv Hover Cover. Cook food in your microwave without the mess when you use the Hover Cover.