What really tastes better roasted than cooked (low fat) on top of the stove?
Asparagus.
Mal: How drunk was I last night? Jayne: Well I dunno. I passed out.
'Our Mrs. Reynolds'
Natter 56: ...we need the writers.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
sj - Feb 10, 2008 9:28:50 am PST #8593 of 10001
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
Typo Boy - Feb 10, 2008 9:32:14 am PST #8594 of 10001
Calli: My people have a saying. A man who trusts can never be betrayed, only mistaken.Avon: Life expectancy among your people must be extremely short.
Hmm I roasted some brussel sprouts in the oven with olive oil, salt, pepper and garlic. The did not come out nearly as sweet and tasty as on top of the stove.
Jesse - Feb 10, 2008 9:42:10 am PST #8595 of 10001
Sometimes I trip on how happy we could be.
Maybe the heat wasn't high enough? How do you cook them on the stove? Or maybe you just like it better!
Jesse - Feb 10, 2008 9:47:41 am PST #8596 of 10001
Sometimes I trip on how happy we could be.
ION, I'm watching African American Lives from PBS, and it totally makes me want to do geneology! I want to know about my family's Honky American lives!
Matt the Bruins fan - Feb 10, 2008 9:48:28 am PST #8597 of 10001
"I remember when they eventually introduced that drug kingpin who murdered people and smuggled drugs inside snakes and I was like 'Finally. A normal person.'” —RahvinDragand
Salmon and trout both turn out much better oven-roasted than stovetop. I'd stick to sautee pans for shellfish, though.
Oven roasted potatoes, pepeers, and brocolli/cauliflower are quite nummy.
sarameg - Feb 10, 2008 9:51:43 am PST #8598 of 10001
It is really fucking windy out there.
aurelia - Feb 10, 2008 10:05:05 am PST #8599 of 10001
All sorrows can be borne if you put them into a story. Tell me a story.
semi-famous person I went to school with
I think my only candidate for that category is Melanie Moore. Brad Pitt left the semester before I arrived.
Jessica - Feb 10, 2008 10:06:21 am PST #8600 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
IMO, most things are tastier roasted w/o fat than cooked stovetop w/o fat. Exceptions are things that cook really fast - shrimp - and things you don't actually want cooked evenly - steak/tuna/potstickers.
Dry cooking methods concentrate flavors by evaporating moisture & browning surfaces. In a pan, you have heat coming from one direction, so if you want even cooking you have to stand at the stove and monitor your ingredient, turning it, shaking the pan, etc. Or you can stick the whole thing in the oven where it's surrounded by even ambient heat and leave it there until it's done. So even if you can "pan-roast" almost anything you can oven-roast, the oven saves you a lot of active cooking time.
meara - Feb 10, 2008 10:09:16 am PST #8601 of 10001
Oddly, for a place with no theater department or major, and very little in the way of facilities or encouragement, we've turned out quite a number of performing grads in the past ten years! Brad Cooper and Birbigs being two of the better known, but as I said, I hear several of the folks are having some minor fame.
Nutty - Feb 10, 2008 10:17:06 am PST #8602 of 10001
"Mister Spock is on his fanny, sir. Reports heavy damage."
Corn on the cob roasted is awesome. Unfortunately, I have not yet figured out how to do this with a broiler in such a manner as it fails to catch my house on fire. I have done it successfully on a grill, however.