I boil a glass bowl full of water and steam the microwave then wipe it out. I cover everything when it goes into the microwave so it's usually really clean.I cover everything too.
I boil a glass bowl full of water and steam the microwave thenwipe it out. I cover everything when it goes into the microwave
so it's usually really clean.
I cover everything too.
And you?
on *06.04.24* at *11:56:31* You wrote in area *COOKING*
to *Shawn Highfield* about *"Re: Don't want to have to cle"*.
I boil a glass bowl full of water and steam the microwave then wipe it out. I cover everything when it goes into the microwave so it's usually really clean.
I cover everything too.
And you?
Ruth Haffly wrote to Denis Mosko <=-
I boil a glass bowl full of water and steam the microwave then wipe it out. I cover everything when it goes into the microwave so it's usually really clean.
I cover everything too.
And you?
I'll cover about 99% of stuff. If I'm just heating something like a
muffin or similar, I'll set it on a napkin, then hit the 30 second
power button. I'll check it after 15-20 seconds, if warm enough then,
I'll take it out and cancel the remaining time. Same with reheating a
mug of tea, just give it a short burst of power, adding more if
neccessary but stopping before it goes to a boil.
I cover everything too.
And you?
I'll cover about 99% of stuff. If I'm just heating something like a
muffin or similar, I'll set it on a napkin, then hit the 30 second
power button. I'll check it after 15-20 seconds, if warm enough then,
I'll take it out and cancel the remaining time. Same with reheating a
mug of tea, just give it a short burst of power, adding more if
neccessary but stopping before it goes to a boil.
I only cover stuff that I think will splatter. Heating water for tea
or hot chocolate - no cover because water is thin enough that the
bubbles
when it nears boiling don't cause spatter. Soups, now, that's
different. Anything with a thick, viscous liquid gets a cover of some
sort if I'm
giving it more than a minute in my 1100 watt nuker. Usually a saucer
or plate set on top of the bowl with the grub. Cream of (whatever)
soups especially.
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Then we get to making "baked" potatoes in the microwave. Bv)=
This doesn't require a diaper nor a cover. Just a sweet toothand/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
4 tb (45 g) self raising flour
4 tb (55 g) caster sugar
2 tb (17 g) cocoa powder
1 lg Egg
3 tb (43 ml) milk
3 tb (25 ml) sunflower oil
3 tb Chocolate chips
sm Dash of vanilla extract
lg Pinch of dried chile *
* You could use ground chile powder or replace the choc
chips with chile chocolate. You could also use more or
less chile depending on your tastebuds. - UDD
EAT and enjoy - this can serve two - it's a huge portion
for one!
Ruth Haffly wrote to Dave Drum <=-
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
My house-mate does that. I just use the flimsy pan it came in and a
fork. Any debris stick to the pan is a doggy treat for Izz-a-bel or Jasper, Dennis' grand-dogs.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
Place potato on microwave-safe plate and microwave 7
minutes, turning over halfway through cooking. If your
potato isn't fork-tender after 7 minutes, continue
microwaving in 1 minute increments until fully cooked.
Ruth Haffly wrote to Dave Drum <=-
If doing pot pies, the pie gets a diaper - usually a saucer, which is easily washable, instead of a paper towel.
Makes more sense, you can invert the pot pie onto the plate after
heating to make it easier to eat.
My house-mate does that. I just use the flimsy pan it came in and a
fork. Any debris stick to the pan is a doggy treat for Izz-a-bel or Jasper, Dennis' grand-dogs.
Depending on time of day for the meal, if I'm eating by myself or in
the living room (watching the news), I usually want a plate as it's
easier to hold than a hot pie pan. Also, no dogs around to clean up
the remains.
Then we get to making "baked" potatoes in the microwave. Bv)=
Remember to pierce them with a fork or knife several times; it'll help control the explosions.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
This doesn't require a diaper nor a cover. Just a sweet tooth
and/or DD> an appetite.
Title: Chile-Chocolate Microwave Mug Cake
Categories: Cakes, Snacks, Chocolate, Chilies
Yield: 1 Serving
Looks good and easy enough to mix up and "bake" while working on the
rest of the meal.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
Place potato on microwave-safe plate and microwave 7
minutes, turning over halfway through cooking. If your
potato isn't fork-tender after 7 minutes, continue
microwaving in 1 minute increments until fully cooked.
A paper towel works just as well, especially if you use the plain white ones.
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels.
Mike Powell wrote to DAVE DRUM <=-
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels.
I tune into F1 sometimes but I usually don't miss an IndyCar event.
OT: the F1 usenet newsgroup is available here.
Depending on time of day for the meal, if I'm eating by myself or in
the living room (watching the news), I usually want a plate as it's
easier to hold than a hot pie pan. Also, no dogs around to clean up
the remains.
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels. Usually I'm in front of the desk holding my confuser set-up, banging in recipes, doing r-mail or
reading news feeds and looking up arcane or ambiguous references on my Bing search engine.
So I've usually let five or more minutes elapse between the ending
chime for the cookig cycle and the opening of the door. The plate is usually
too hot to handle comfortably but the pot pie may be easily picked up
by spanning the top to use the rim. I carry it yo my confuser desk and chow down as I pursue wharever I'm working on.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. O prefer to
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
Place potato on microwave-safe plate and microwave 7
A paper towel works just as well, especially if you use the plain white ones.
Or, for that matter, since it's just a washed, clean potato - the tray without a diaper. Bv)=
Ruth Haffly wrote to Dave Drum <=-
I am almost always eating by myself as Dennis' and my mealtimes seldom coincide. I don't watch the glass teat unless there is a Formula One
race on oneof the broadcast channels. Usually I'm in front of the desk holding my confuser set-up, banging in recipes, doing r-mail or
reading news feeds and looking up arcane or ambiguous references on my Bing search engine.
Steve eats at his computer desk sometimes. Since my net book sits in my lap, I can't put a plate or bowl there at the same time. I'll grab a
tray to set the food on, on a side table if I need to use the computer during one of those meal times.
So I've usually let five or more minutes elapse between the ending
chime for the cooking cycle and the opening of the door. The plate
is usually too hot to handle comfortably but the pot pie may be easily picked up by spanning the top to use the rim. I carry it to my
confuser desk and chow down as I pursue wharever I'm working on.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.The Cosmic Drisp
I usually stove top cook the potatoes for salad, and yes, I also cut
them up beforehand. Peeling is optional, depending on what kind of potatoes I'm using--russets get peeled but yukon gold and red don't.
It's one of the very few complex things I cook in the microwave. I
don't count "steam in bag" veggies or similar as cooking, just hotting
up.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
Steve eats at his computer desk sometimes. Since my net book sits in my lap, I can't put a plate or bowl there at the same time. I'll grab a
tray to set the food on, on a side table if I need to use the computer during one of those meal times.
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared
I use the little table.
Oh, I do. If I'm feeling "sporty" I'll pierce the tater on one end,
then on the opposite size on the other end. Sometimes it causes the
potato to spi like a top from the escaping steam.
Fun, if you've got the time to watch it. I'm usually doing something
else for the meal at the same time.
I don't do it often. And sometimes I'll make "regular" potatoes, like
for potato salad by poeeling and dicing the spuds and putting them in
a shallow bowl w/water and covering the bowl with a plate or saucer to steam the potatoes in the nuker.The Cosmic Drisp
I usually stove top cook the potatoes for salad, and yes, I also cut
them up beforehand. Peeling is optional, depending on what kind of potatoes I'm using--russets get peeled but yukon gold and red don't.
I don't make 'tater salad often. Or macaroni/pasta salad.
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baled apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Ruth Haffly wrote to Dave Drum <=-
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
I'm doing Wendy's Biggie Bag (burger and fries) I might not use the
side table. But if it's soup/chilli, or Popeyes, or a meal I have
prepared I use the little table.
We've got a set of those with a walnut finish, picked up at a yard
sale.
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
I think ours gets used mostly for rewarming tho I know Steve likes to
do "baked" apples from time to time.
I've never done baked apples except in a pie or cake. I prefer the
"tooth" of a fresh Cosmic Crisp or Pink Lady to the soft mushiness of baked.
I'll go either way. We discovered Empires when we came back from
Germany in 1992, still a favorite of ours. I also use a lot of
Honeycrisps in different things, both raw and cooked.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
The Cosmic Crisp works well in this:
Title: Pork & Apple Salad for Two
Categories: Pork, Nuts, Citrus, Fruits
Yield: 2 Servings
Hmmmmmmmmmmmmmmmm, looks good and now that Steve is back eating pork...............
I have a TeeVee table, part of a set of four nice blond oak w/carrier (holder) that I scored from my local Habitat for Humanity Re-Store. If
We've got a set of those with a walnut finish, picked up at a yard
sale.
They are handy. Even if I hardly ever watch TeeVee. Bv)=
I don't make 'tater salad often. Or macaroni/pasta salad.
I do a Pennsylvania Dutch one at least once during the summer, a hot German potato salad a bit more often. My mom's version of potato salad
was just potatoes, hard boiled egg and mayo (with a splash of vinegar
and celery seed) dressing. I've also done a cold potato salad by
cooking the potaotes, draing them , then adding Italian dressing and letting them sit in that for an hour or so. By then they've absorbed
most of the dressing; what they haven't, I'll drain. Then I'll add
chopped hard boiled (steamed) eggs and a mayo/mustard dressing. Yummy!
If I use eggs in/on my 'tater or macaroni salad they are generally
sliced as garnis/topping. But I does like a good egg salad sandwich sometimes.
My current favourite is a variant of the Honeycrisp ... called Cosmic Crisp. So called, I suppose because it was developed from the Honey
Crisp and because the peel's speckles reminded someone of a space telescope picture w/lots of stars.
I've seen them, not tried them but maybe next fall.....
They are a good duplicate for Honey Crisp - being a close cousin. I recommended them to Dale Shipp, who was a Honet Crisp acolyte. Worked
out well for him.
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