Text 16841, 71 rader
Skriven 2007-06-17 15:57:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE COOKERS
====================
On 05-08-07 GLEN JAMIESON Scribbled to MICHAEL LOO about RICE COOKERS 

GJ> ML> My mother used Revereware for everything and found it
GJ> ML> superior to wok cooking.

GJ>Did she do much stir-frying?  What about your own preference in
GJ>cooking hardware?   I have not used Revereware, but from my readings
GJ>on this Echo I presume it is stainless steel with a copper insert in
GJ>hte bottom to spread the heat evenly.  My preference is for the
GJ>simple Filipino/Indonesian cast aluminium kawali/kwali.

Revere Ware comes two ways - Stainless steel with a laminated copper 
bottom - or Stainless with a thick aluminum heat equalizer puck 
encapsulated in the bottom. Both have their applications in which they 
work better than the alternative.

I have a couple sauce pans and a frying pan with the laminated copper 
bottom ... and an 8 quart stock pot with the encapsulated puck. I really 
like the stock pot for doing chilli and other stews. The copper bottoms 
are good for general purpose use. I also have a skillet and a sauce pan 
with the pucks that I got on Freecycle. I have not put them into general 
use so have no real opinion on their efficacy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Claudette Cahill's Boiled & Baked Ham
 Categories: Pork
      Yield: 1 servings
 
      1    Whole ham; precooked
      1 c  Brown sugar
      2 tb Yellow mustard
      6    Cloves
           Cold beer
           Water
      1    Jar Maraschino cherries;
           Halved
 
  Cut off some of the fat. Score the skin of the ham in a criss
  cross way making a diamond shaped pattern.
  
  Boil in the sugar, mustard, cloves and enough beer and water
  to cover. When tender (an hour) drain. Put on a baking pan
  and stick cherry halves on all the diamonds with toothpicks.
  
  Pour the cherry juice over it and brown in the oven for 15
  or 20 minutes.
  
  Claudette says, "You can take a ham anywhere."
  
  FROM: White Trash Cooking II; Ernest M. Mickler; 10 Speed Press
  
  MM Format by Dave Drum -- 26 July 2002
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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