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.
I'm thinking about buying something very expensive. Maybe an antelope.
Anya ,'Get It Done'
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.
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
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.
sarameg - Feb 10, 2008 10:24:18 am PST #8603 of 10001
My grandparents' neighbor used to sometimes cook with the dishwasher. Corn on the cob was one of those things. Wrapped well in foil, all of it. I'm pretty sure it was a novelty approach. Cause, really.
Lee - Feb 10, 2008 11:25:27 am PST #8604 of 10001
The feeling you get when your brain finally lets your heart get in its pants.
I've had salmon cooked in the dishwaser. It was good.
aurelia - Feb 10, 2008 11:36:06 am PST #8605 of 10001
All sorrows can be borne if you put them into a story. Tell me a story.
That just can't be efficient. How about cooking on air-conditioning units? Hm. I wonder if there's a way to channel heat from air-conditioners into an oven (or just a ceramic box) for cooking without risking damage to the air-conditioner?
Jesse - Feb 10, 2008 11:41:49 am PST #8606 of 10001
Sometimes I trip on how happy we could be.
Yeah, if you want to steam, just steam in a pot! People are funny.