Quoting Dave Drum to Jim Weller <=-

to Reheat Hollandaise Sauce [...] in the microwave. Heat at 20
percent power for 15 seconds.

it's possible to cook actual food in one.

Some food. It's great for steaming vegetables including corn in its
husk, reheating wet foods like stews and soups, OK for steaming fish
(in a pyrex dish with a cling film wrap) but absolutely horrible for
cooking meats as it does nasty things to the proteins.

it looks to be a waste of 4 steaks and a
couple ounces of Scotch.
Title: Microwave Steaks w/Scotch Sour Sauce
4 Porterhouse steaks

Agreed. Total heresy! I can see using the nuker for the sauce but
it'll ruin all that wonderful beef.

Far better to do something like this ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Primal Porterhouse
Categories: Beef, Steak, Grill, Texas
Yield: 4 Servings

2 x 2 lb Prime porterhouse
-steaks (about
(1 1/2 inches thick);
-preferably dry-aged
Kosher or other coarse salt
Fresh ground black pepper
4 tb Fresh butter; cut in 4 pats

Generously sprinkle the steaks with salt and pepper and let them
sit, covered, at room temperature for 30 to 45 minutes.

Fire up the grill for a two-level fire capable of cooking first on
high heat (1 to 2 seconds with the hand test) and then on medium
(4 to 5 seconds with the hand test).

When grilling porterhouse, it is important to keep the smaller,
more tender section of the steak angled away from the hottest part
of the fire.

Grill the steaks, uncovered, over high heat for 2 1/2 to 3 minutes
per side. Move the steaks to medium heat, turning them again, and
continue grilling for 3 to 4 minutes per side for medium-rare
doneness. The steaks should be turned a minimum of three times,
and more often if juice begins to form on the surface.

If grilling with the grate covered, sear both sides of the meat
first on high heat, uncovered, for 2 1/2 to 3 minutes; finish the
cooking with the cover on over medium heat for 5 to 7 minutes,
turning the steaks once midway. Transfer the steaks to a platter
and immediately top each with butter.

Bring the steaks to the table, slice the meat from the bones in
thin strips, and serve hot, making sure to spoon the meat juices
and butter onto each portion. Makes 2 to 4 servings.

Note: Use the highest quality, freshest butter you can locate;
such as the supermarket brand, Plugra, or butter made by the
Mozzarella Co. in Dallas

Wine recommendation: Burgess California Zinfandel made of 12
percent petite sirah and 88 percent zinfandel. Lots of delicious
dry blackberry flavor with spicy overtones.

From the Dallas Morning News Typos by Bobbie Beers,

MMMMM

Cheers

Jim

... I lovs butter and inadvisably large steaks.

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