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01-08-2013, 12:30 PM | ||
Cast Iron Jedi
Join Date: Nov 2004
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Microwave cooking (not reheating)
http://www.nytimes.com/2013/01/09/di...ur-coffee.html
Quote:
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01-08-2013, 12:32 PM | #2 |
Cast Iron Jedi
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I'll be flipping ahead in Modernist Cuisine at Home tonight.
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01-08-2013, 12:36 PM | #3 |
Immanentize The Eschaton
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My microwave has a heating element built into the top of it it. Kind of cool. I can bake and microwave food at the same time, or choose either at any time.
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01-08-2013, 12:39 PM | #4 |
pie is never free
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01-08-2013, 12:43 PM | #5 |
Cast Iron Jedi
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The NYTimes article is pretty interesting... I rarely use my microwave, but I'll have to try some of this stuff. Very interested to the read the chapter in Modernist.
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01-08-2013, 12:47 PM | #6 |
MVP
Join Date: Sep 2005
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meh..I think my Mom was the first woman in the Nation to get a microwave. She never cooked on the stove again...just a terrible terrible cook.
So just based on that I don't think I could cook with a microwave |
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01-08-2013, 01:01 PM | #7 |
Cast Iron Jedi
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It's about doing the right kind of things with it, not just nuking the shit out of everything. I'm interested to try.
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01-08-2013, 01:06 PM | #8 |
Supporter
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Microwave is the only way I cook bacon now.
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01-08-2013, 01:08 PM | #9 |
MVP
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I think it's cool when you leave a spoon in a bowl of soup you're warming up
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01-08-2013, 01:09 PM | #10 |
MVP
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01-08-2013, 01:11 PM | #11 |
....
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I used to do a lot growing up but prefer the stove or grill.
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01-08-2013, 01:11 PM | #12 |
Ain't no relax!
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When boiling your ribs is just too much work........
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01-08-2013, 01:14 PM | #13 |
Immanentize The Eschaton
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Mine is Emerson also. I don't know if it's unique to the company, but it was priced nicely and works well.
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01-08-2013, 01:18 PM | #14 |
testing ... 1, 2, 3
Join Date: Oct 2004
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I'm not buying this idea. At all. Nope. Not buying it.
How many Michelin Star meals have been cooked in a microwave, I ask you? None, I'd wager. Food needs fire. Real fire. Not some sort of bizarre, magical device that blasts invisible rays inside a box in order to agitate the cellular structure of a foodstuff. As Mr. Iowanian would say, "If you want to excite a molecule, play with your pecker." FAX |
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01-08-2013, 01:20 PM | #15 |
Sauntering Vaguely Downwards
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WTF? A $100 cookbook?
To hell with that crap.
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