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the ancient mariner
Thanks for the Hollanaise John—-will give it a go next time the asparagras are cheap. .
Bailey, old boy, glad to hear your using the MW, if you don’t use it you lose it, or is that meant for something else ? Too early to think.
All those who cook their corn and bacon — try broccoli —-even George Bush senior likes it this way—-florets only-(use stems to make great cream of broccoli soup—
waste not want not——) Florets in dish with just a sprinkle of water—about a tablespoon—-zap for 6 minutes—-add a dab or two of butter on top—–add salt after cooking if needed. Sure beats that soggy, grAY, tasteless stuff I remember.
Baked potatoes —– I never bake potatoes because a MW just doesn’r bake.
If I have a roast beef or roast chicken or roast pork in the oven then I have baked potatoes. But, if I am making home fries or something I often cook the spuds in the MW and then add them to a frying pan with onions cooked in olive oil. Boiling potatoes in a pot of water is a waste of gas/electric, takes too much time and makes potatoes soggy if over done.
A Potato baking thing I learned is—–wash and let dry, then apply olive oil to skin,
do not poke holes in the skin because that lets steam escape —–when done remove. wrap your hand with cloth towel and give potato a Karate chop– the skin breaks (or your hand) and the insides pop out white and puffy. A thing of beauty.
Tastes good too.