Thread: necessary to add water?

On Oct 12, 5:16*am, "john d hamilton" <blues...@mail.invalid> wrote:
> I read very recently that Brockley cooked the microwave way retains the most
> amount of its nutrients.
>
> It certainly tastes good this way. *When I tried it, I just put a little
> brockley in a glass bowl, and covered with a lid.
>
> But I have been told that you should not be switching on the microwave, if
> there is practically nothing inside the microwave. *Which is why for
> instance if you want to 'test' if something is suitable as a microwave
> 'container', you must also put inside with it; a cup or bowl containing some
> water.
>
> So If i'm just microwaving a very small amount of Brockely, is it necessary
> to be adding some water as well? * * * *Thanks for advice

>
>
What is Brockely??

Would it perhaps be broccoli and without being capitalized?

Whenever you heat anything in the microwave do you always add water?
No. That should answer your question about this vegetable. But
personally I would and cover it and allow the small amount of water
added to steam the broccoli.

In article <gcsiqu$3se$[email protected]>,
"john d hamilton" <[email protected]> wrote:

> So If i'm just microwaving a very small amount of Brockely, is it necessary
> to be adding some water as well? Thanks for advice

Add a tablespoon or two and cover it with plastic wrap or waxed paper.
Be certain to vent the plastic wrap. I cook vegetables in a
Corningware dish with a glass cover.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

john d hamilton wrote:
> I read very recently that Brockley
>
It's spelled broccoli.

> So If i'm just microwaving a very small amount of Brockely, is it
> necessary to be adding some water as well? Thanks for advice

A couple of tablespoonfuls of water. And hey, maybe go wild and add a
little salt & pepper! Cover with a lid (as in a covered corningware dish)
or plastic wrap vented off to one side.

Jill

On Sun, 12 Oct 2008 11:16:37 +0100, john d hamilton wrote:

> I read very recently that Brockley cooked the microwave way retains the most
> amount of its nutrients.
>
> It certainly tastes good this way. When I tried it, I just put a little
> brockley in a glass bowl, and covered with a lid.
>
> But I have been told that you should not be switching on the microwave, if
> there is practically nothing inside the microwave. Which is why for
> instance if you want to 'test' if something is suitable as a microwave
> 'container', you must also put inside with it; a cup or bowl containing some
> water.
>
> So If i'm just microwaving a very small amount of Brockely, is it necessary
> to be adding some water as well? Thanks for advice

Brockely will surely object if you do not.

your pal,
blake

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> In article <gcsiqu$3se$[email protected]>,
> "john d hamilton" <[email protected]> wrote:
>
> > So If i'm just microwaving a very small amount of Brockely, is it necessary
> > to be adding some water as well? Thanks for advice
>
> Add a tablespoon or two and cover it with plastic wrap or waxed paper.
> Be certain to vent the plastic wrap. I cook vegetables in a
> Corningware dish with a glass cover.

Same here. Works well too. And yes, I always add a bit of water to
steam or they tend to dry out. I add a LOT more water if I'm
m-waving/steaming carrots. They take longer to cook.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> john d hamilton wrote:
> > I read very recently that Brockley
> >
> It's spelled broccoli.
>
> > So If i'm just microwaving a very small amount of Brockely, is it
> > necessary to be adding some water as well? Thanks for advice
>
> A couple of tablespoonfuls of water. And hey, maybe go wild and add a
> little salt & pepper! Cover with a lid (as in a covered corningware dish)
> or plastic wrap vented off to one side.
>
> Jill

I steam it plain at first, then drain it and put it in a large bowl.
Once it is drained, I usually add a little coconut or olive oil, salt
free lemon pepper and dill weed. ;-d

Poppy seeds also go well with Broccoli or carrots.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

blake murphy wrote:

> On Sun, 12 Oct 2008 11:16:37 +0100, john d hamilton wrote:
>
>> I read very recently that Brockley cooked the microwave way retains the most
>> amount of its nutrients.
>>
>> It certainly tastes good this way. When I tried it, I just put a little
>> brockley in a glass bowl, and covered with a lid.
>>
>> But I have been told that you should not be switching on the microwave, if
>> there is practically nothing inside the microwave. Which is why for
>> instance if you want to 'test' if something is suitable as a microwave
>> 'container', you must also put inside with it; a cup or bowl containing some
>> water.
>>
>> So If i'm just microwaving a very small amount of Brockely, is it necessary
>> to be adding some water as well? Thanks for advice
>
> Brockely will surely object if you do not.

And Brockley, as well (his first two tries). He must be buying generic
(and random) food items in bags that just say, "Vejtabuls". But
surprisingly, not posting from WebTV.


--
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

On Oct 12, 9:06*am, Blinky the Shark <no.s...@box.invalid> wrote:
> blake murphy wrote:
> > On Sun, 12 Oct 2008 11:16:37 +0100, john d hamilton wrote:
>
> >> I read very recently that Brockley cooked the microwave way retains the most
> >> amount of its nutrients.
>
> >> It certainly tastes good this way. *When I tried it, I just put a little
> >> brockley in a glass bowl, and covered with a lid.
>
> >> But I have been told that you should not be switching on the microwave, if
> >> there is practically nothing inside the microwave. *Which is why for
> >> instance if you want to 'test' if something is suitable as a microwave
> >> 'container', you must also put inside with it; a cup or bowl containing some
> >> water.
>
> >> So If i'm just microwaving a very small amount of Brockely, is it necessary
> >> to be adding some water as well? * * * *Thanks for advice
>
> > Brockely will surely object if you do not.
>
> And Brockley, as well (his first two tries). *He must be buying generic
> (and random) food items in bags that just say, "Vejtabuls". *But
> surprisingly, not posting from WebTV.
>
> --
> 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
===============================================
Hey! Give the guy a break! Besides I kinda like that spelling.
Brockley . . . sort of non-gendered; sounds like a great name for
Bristol Palin's first child.
;-)
Lynn in Fargo

In article
<[email protected]>,
Lynn from Fargo <[email protected]> wrote:

> On Oct 12, 9:06*am, Blinky the Shark <no.s...@box.invalid> wrote:
> > blake murphy wrote:
> > > On Sun, 12 Oct 2008 11:16:37 +0100, john d hamilton wrote:
> >
> > >> I read very recently that Brockley cooked the microwave way retains the
> > >> most
> > >> amount of its nutrients.
> >
> > >> It certainly tastes good this way. *When I tried it, I just put a little
> > >> brockley in a glass bowl, and covered with a lid.
> >
> > >> But I have been told that you should not be switching on the microwave,
> > >> if
> > >> there is practically nothing inside the microwave. *Which is why for
> > >> instance if you want to 'test' if something is suitable as a microwave
> > >> 'container', you must also put inside with it; a cup or bowl containing
> > >> some
> > >> water.
> >
> > >> So If i'm just microwaving a very small amount of Brockely, is it
> > >> necessary
> > >> to be adding some water as well? * * * *Thanks for advice
> >
> > > Brockely will surely object if you do not.
> >
> > And Brockley, as well (his first two tries). *He must be buying generic
> > (and random) food items in bags that just say, "Vejtabuls". *But
> > surprisingly, not posting from WebTV.
> >
> > --
> > 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
> ===============================================
> Hey! Give the guy a break! Besides I kinda like that spelling.
> Brockley . . . sort of non-gendered; sounds like a great name for
> Bristol Palin's first child.
> ;-)
> Lynn in Fargo

ROFL!!! Thanks for a good morning laugh!
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Lynn from Fargo wrote:

On Oct 12, 9:06 am, Blinky the Shark <no.s...@box.invalid> wrote:
> blake murphy wrote:
> > On Sun, 12 Oct 2008 11:16:37 +0100, john d hamilton wrote:
>
> >> I read very recently that Brockley cooked the microwave way retains the
most
> >> amount of its nutrients.
>
> >> It certainly tastes good this way. When I tried it, I just put a little
> >> brockley in a glass bowl, and covered with a lid.
>
> >> But I have been told that you should not be switching on the microwave,
if
> >> there is practically nothing inside the microwave. Which is why for
> >> instance if you want to 'test' if something is suitable as a microwave
> >> 'container', you must also put inside with it; a cup or bowl containing
some
> >> water.
>
> >> So If i'm just microwaving a very small amount of Brockely, is it
necessary
> >> to be adding some water as well? Thanks for advice
>
> > Brockely will surely object if you do not.
>
> And Brockley, as well (his first two tries). He must be buying generic
> (and random) food items in bags that just say, "Vejtabuls". But
> surprisingly, not posting from WebTV.
>
> --
> 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
===============================================
Hey! Give the guy a break! Besides I kinda like that spelling.
Brockley . . . sort of non-gendered; sounds like a great name for
Bristol Palin's first child.
;-)
Lynn in Fargo
------------------
GM replies:

Lol...

When I first read the d00d's post I thought, "What the hell is he talking
about...???"...

Speaking of d00d's names, I was checking out the Cosmo "50 Hottest Guys"
thang the other day and some of the guys' first names were unbelievable, one
poor mope was named "Tribble"! We used to laff at peeps in the inner city
who coined wierd names for their offspring, but you couldn't get much
stranger than what the Palins named their kids - and "Tribble"...!!! Musta
been something in the water 20 or so years ago...


--
Best
Greg

Omelet wrote:
> In article <[email protected]>,
> "jmcquown" <[email protected]> wrote:
>
>> john d hamilton wrote:
>>> I read very recently that Brockley
>>>
>> It's spelled broccoli.
>>
>>> So If i'm just microwaving a very small amount of Brockely, is it
>>> necessary to be adding some water as well? Thanks for advice
>>
>> A couple of tablespoonfuls of water. And hey, maybe go wild and add
>> a little salt & pepper! Cover with a lid (as in a covered
>> corningware dish) or plastic wrap vented off to one side.
>>
>
> I steam it plain at first, then drain it and put it in a large bowl.
> Once it is drained, I usually add a little coconut or olive oil, salt
> free lemon pepper and dill weed. ;-d
>
I don't even put butter on broccoli, so oil? Not for me. I never did care
for lemon pepper.

Jill

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> Omelet wrote:
> > In article <[email protected]>,
> > "jmcquown" <[email protected]> wrote:
> >
> >> john d hamilton wrote:
> >>> I read very recently that Brockley
> >>>
> >> It's spelled broccoli.
> >>
> >>> So If i'm just microwaving a very small amount of Brockely, is it
> >>> necessary to be adding some water as well? Thanks for advice
> >>
> >> A couple of tablespoonfuls of water. And hey, maybe go wild and add
> >> a little salt & pepper! Cover with a lid (as in a covered
> >> corningware dish) or plastic wrap vented off to one side.
> >>
> >
> > I steam it plain at first, then drain it and put it in a large bowl.
> > Once it is drained, I usually add a little coconut or olive oil, salt
> > free lemon pepper and dill weed. ;-d
> >
> I don't even put butter on broccoli, so oil? Not for me. I never did care
> for lemon pepper.
>
> Jill

I use salt free lemon pepper. :-)

The small amount of "raw", uncooked oil is good for essential fatty
acids, and helps the herbals stick to the veggies.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

Omelet wrote:
> In article <[email protected]>,
> "jmcquown" <[email protected]> wrote:
>>>
>> I don't even put butter on broccoli, so oil? Not for me. I never
>> did care for lemon pepper.
>
> I use salt free lemon pepper. :-)
>
> The small amount of "raw", uncooked oil is good for essential fatty
> acids, and helps the herbals stick to the veggies.

I'm not a big lemon pepper fan either. Heck, anything pepper-ish sends me
running. But, Om, when you mean "raw" oil, you do mean tossing the veggies
with the oil after they're cooked, correct? What is the nutritional
difference between tossing with "raw" oil or using melting butter over the
cooked veggies, then? There both a form of grease, so I'm asking out of
curiosity. I really don't know, other than the question of cholesterol.

I *always* butter my vegetables. My mom started it when I was growing up
and now it's a habit I can't live without. It's only been recently that I
started adding salt to the vegetables too, but I think that's because I
always buy unsalted butter. I think my mom used salted.

To me, you've *got* to have butter and salt on peas or corn.
To me, you've *got* to have butter, salt and *cheese* on broccoli or
cauliflower.
Asparagus, brussels sprouts, spinach - I generally treat differently, as
well as squash. (Although, I'll take my zucchini and yellow squash sliced
thinly and sauteed in *butter and garlic* with freshly grated parmesan on
the top, please! Yum, craving! Must be done again soon.)

kili

In article <gcsiqu$3se$[email protected]>,
"john d hamilton" <[email protected]> wrote:

> I read very recently that Brockley cooked the microwave way retains the most
> amount of its nutrients.
>
> It certainly tastes good this way. When I tried it, I just put a little
> brockley in a glass bowl, and covered with a lid.
>
> But I have been told that you should not be switching on the microwave, if
> there is practically nothing inside the microwave. Which is why for
> instance if you want to 'test' if something is suitable as a microwave
> 'container', you must also put inside with it; a cup or bowl containing some
> water.
>
> So If i'm just microwaving a very small amount of Brockely, is it necessary
> to be adding some water as well? Thanks for advice

I'm not sure what a "very small amount" is. If it is a single serving,
that should be fine.

Raw broccoli is 89.3% water, so there is plenty of water in there
without adding more. Still, I personally would add a teaspoon of water
per serving, to "steam" the broccoli. I would guess that this would
help cook it more evenly.

http://www.nal.usda.gov/fnic/foodcomp/search/

[select "vegetables" and "broccoli"]

--
Dan Abel
Petaluma, California USA
[email protected]

In article <gd2hdr$f52$[email protected]>,
"kilikini" <[email protected]> wrote:

> Omelet wrote:

> > I use salt free lemon pepper. :-)
> >
> > The small amount of "raw", uncooked oil is good for essential fatty
> > acids, and helps the herbals stick to the veggies.
>
> I'm not a big lemon pepper fan either. Heck, anything pepper-ish sends me
> running. But, Om, when you mean "raw" oil, you do mean tossing the veggies
> with the oil after they're cooked, correct? What is the nutritional
> difference between tossing with "raw" oil or using melting butter over the
> cooked veggies, then? There both a form of grease, so I'm asking out of
> curiosity. I really don't know, other than the question of cholesterol.

There is some argument as to whether there is much of a relationship
between dietary cholesterol and blood cholesterol. There is less of an
argument about the relationship between dietary saturated fat and blood
cholesterol. Most of the fat in butter is saturated.

> I *always* butter my vegetables. My mom started it when I was growing up
> and now it's a habit I can't live without. It's only been recently that I
> started adding salt to the vegetables too, but I think that's because I
> always buy unsalted butter. I think my mom used salted.

If you add a little butter to your vegetables, I fail to see a problem.
If they are swimming in butter, and especially if you see some drowning,
perhaps it's time to cut back. I suspect your doctor is testing your
cholesterol, sounds like everything else is getting tested. It's part
of a regular fasting blood draw, or should be.

> To me, you've *got* to have butter and salt on peas or corn.

Well, yes, that's pretty obvious. We use salted butter, just because we
do, so no salt. I add pepper to mine, but at the table, since my wife
doesn't like pepper.

> To me, you've *got* to have butter, salt and *cheese* on broccoli or
> cauliflower.

I've taken to using bottled mayo with my broccoli (and asparagus). We
seldom have cauliflower, although when we do, generally for a holiday
meal, we eat the whole head. I like a cheese sauce on it. It's just a
plain white sauce with a tiny grating of nutmeg, then add shredded
cheese and whisk while it melts into the sauce.

> Asparagus, brussels sprouts, spinach - I generally treat differently, as
> well as squash. (Although, I'll take my zucchini and yellow squash sliced
> thinly and sauteed in *butter and garlic* with freshly grated parmesan on
> the top, please! Yum, craving! Must be done again soon.)

We had grated zucchini tonight with our spaghetti. Just grate the
zucchini and add to a fry pan with some melted butter. It cooks down a
lot. It doesn't really fry, since it releases so much water. It's more
steamed than fried. It was really good.

--
Dan Abel
Petaluma, California USA
[email protected]

On Tue, 14 Oct 2008 22:01:35 -0700, Dan Abel <[email protected]> wrote:




>I've taken to using bottled mayo with my broccoli (and asparagus). We
>seldom have cauliflower, although when we do, generally for a holiday
>meal, we eat the whole head. I like a cheese sauce on it. It's just a
>plain white sauce with a tiny grating of nutmeg, then add shredded
>cheese and whisk while it melts into the sauce.
>
Ohmygawd..you have to try roasted cauliflower. Incredible. Slice it
in wedges or pull apart into florets..then toss with a bit of olive
oil (not too much) and a bit of salt and pepper. Not too much salt.
Roast at 400 degrees til the florets/wedges start to brown and
caramelize. It cooks down quite a bit, so one head might serve only
two people. But it is so very, very good. Totally different
vegetable.

Christine

On Tue, 14 Oct 2008 22:01:35 -0700, Dan Abel <[email protected]> wrote:

>We had grated zucchini tonight with our spaghetti. Just grate the
>zucchini and add to a fry pan with some melted butter. It cooks down a
>lot. It doesn't really fry, since it releases so much water. It's more
>steamed than fried. It was really good.

That's a really good dish! I mix it with rigatoni and add some
pecorino at the end.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West