Beverlyal...goodness, I hope I didn't come across as one who thinks anyone's taste in food is superior to that of anyone else. Jeepers, I have a secret penchant for Chef Boyardee's Beef-a-Roni (which amuses my husband no end), so who am I to take on airs! :D I was simply puzzled at your expressed distaste for poached eggs, since you and I are in complete agreement regarding cooked-white, runny-yolk, and if the poached egg in question meets those criteria, it just tastes like an over-medium or a properly soft-boiled egg to me...the butter for the poached being provided by the hollandaise, and for the soft boiled, by the toast I eat it on. But, it may well be that you taste something I do not, or perhaps the texture difference turns you off. As you say, it would be boring if everyone had the same tastes...there would be more competition for favorite foods as well! :D By the way, there are many things that I'm lukewarm on that I could eat with pleasure if they were smothered in hollandaise....mmmmm!

I lost my recipe for microwave breadpudding. It was done in 3 stages in a 8x8 pan.

I have noticed since getting a lemon squeezer that turns the skin inside out, I get WAY more juice from a lemon or lime half than I used to. I am talking double the amount, from crappy supermarket lemons in Canada LOL. I wonder if maybe your method is just too efficient so you are getting more juice out of that one lemon, than somebody say with a fork and their fist? There is a fish dish I like to make, that calls for pouring an obscene amount of lemon juice over fish (I use cod usually), sprinking with garlic, salt and pepper, and dried thyme. Then drizzling with olive oil. Bake that until the fish is opaque and flakes easily with a fork. The fish itself does NOT taste lemony after cooking, unless you reserve the milky juices (and there are a lot of them) from the pan to make a sauce, or spoon it over the fish. But when I have tried to reduce the lemon juice, it doesn't taste as good. So when the market has lemons on sale 6 for a dollar (one or twice a year LOL) I make it. Now my beef, is with salad dressing recipes that list a fistfull of lemon juice and a drizzle of olive oil. Can you say TART? Whose standard dressing recipe is one part acid to three parts oil, a LOT of salt and pepper.

ah--that's the beauty of this forum! so much useful info in such a flash--i really appreciate it! ted found our first of the season corn and brought it home last night. since he had 4 ears, we decided to test it shucked and unshucked. and since i rarely do more than heat water or defrost veggies in it, i had no idea what my timing should be. in any case, we stripped the first 2 and cooked for 6 minutes. they were slightly overdone for our taste. we left the other 2 in their husks and cooked them for 4 minutes. i was amazed at how easy it was to clean them and how the steam brightened the husks--quite pretty i thought! but the texture on them also seemed overly done but i was surprised that i honestly didn't taste any difference between the 2 batches. my conclusion at this time is that we didn't have great corn to begin with and i'll look forward to anyother experiment soon! thanx very much for the suggestions--i am very glad to know i don't need to have a pot of water cooking away and that this will work just fine!