HDTenEightyP/NetNews huggingface dataset:
From: metzler@mbcl.rutgers.edu
Newsgroups: rec.food.cooking
Subject: Re: Shortening (was Re: rec.food.cooking)
Date: 8 Apr 92 16:23:03 GMT

> 
> I'm afraid you'll probably have to switch to all butter as I don't recall
> seeing "shortening" sold in Aussie shops.  It shouldn't be any harder on
> your arteries though.  I always thought when you hydrogenate a vegetable
> fat you are really turning it from a polyunsaturated one into a saturated
> one, just like butter.  Anyone know for sure?
> 
> --
> Barbara La Scala               I do not feel obliged to believe that the same
> bfls@mirriwinni.ee.adfa.oz.au  God who has endowed us with sense, reason and 
>                                intellect has intended us to forgo their use 
>                                - Galileo Galilei

Right about hydrogenation, but butter contains cholesterol and shortening does
not. So shortening is still better for your arteries than butter.
Knowing that the French have one-third as many heart attacks as Americans
in spite of their consumption of much greater amounts of butter has made
me recently more free with my use of butter. Although I think some cookies
have a nicer texture with shortening rather than butter. 
Mary C. Metzler				|Bionet: Metzler@Biovax.Rutgers.edu
Department of Plant Pathology		|Bitnet: Metzler@BioVax
Cook College, Rutgers University
New Brunswick, NJ 08901
Newsgroups: rec.food.cooking
Distribution: world
From: seb@mvutd.att.com (Sandra E Braun)
Date: Thu,  9 Apr 92 10:49:02 EDT
Subject: Bean Soup
Summary: (redirected from rec.food.recipes)
Followup-To: rec.food.cooking
Organization: AT&T

Hi,
I'm looking for any good recipes for soups using either Red Kidney
beans or a bag of mixed beans (I think there are 15 different kinds  
in the bag).  Or any other type of beans for that matter, these are
just the ones someone gave me.  Please post only those recipes which
are low in fat.  If this is a FAQ just e-mail directly.  Thanks!!
Sandy :)
From: bdavis@netxcom.netx.com (Bill Davis)
Newsgroups: rec.food.cooking
Subject: Great Chefs of the West phone # or addr
Date: 8 Apr 92 00:27:55 GMT
Organization: NetExpress Inc., Vienna, VA, USA


	Does anyone know how to get ahold of the "Great Chefs of the West"
	formerly in New Orleans?  Please e-mail me.

	thanks,

	--b
-- 
//  Bill Davis, NetExpress, Foster City Ca. | "It takes a tough man to cook //
//  (415) 358-1335			    | tender chicken"		   //
//  bill@netxwest.com (Ca) or		    | Robert B. Parker		\\//
//  (during blue moon) bdavis@netxcom.netx.com (Va)	    	       	 \/ 
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Request: Buffalo Wings- WOW!!!!! (a misunderstanding)
Organization: Lockheed Missiles and Space Co.
Date: Mon, 13 Apr 92 19:38:04 GMT

In article <1992Apr10.115912.6784@bronze.ucs.indiana.edu> "Stephen C. Miller" <stcmille@copper.ucs.indiana.edu> writes:
>In article <13732@vd.seqeb.gov.au> BSS_GRAEME@vd.seqeb.gov.au (a
>non-skinny cook called Philippa) writes:
>>> I'm looking for some good recipes for Buffalo Wings. 
>>> Any suggestions? 
>>> 
>>	Golly gosh, the things you learn on the net!!!!!
>>
>>	I had NO IDEA  buffalo's had wings!!! Do they really fly or are 
>>	earthbound like emus and ostriches????
>>
>
>This is the kind of misunderstanding which so tragically permeates much
>of our discussion.  Doubtless if we could find systematic ways to avoid
>such mistakes we would prevent wars and even get along with our trade
>partners.
>
>Anyway, buffalos do NOT have wings.  The name of the dish is a shorthand
>for buffalo chicken wings.  The buffalos raise the chickens which are
>then made into buffalo chicken wings.  Supposedly the buffalos know some
>special techniques for raising chickens with extra wings, but they are
>not revealing anything because, as everyone knows, buffalos can't speak.
>
>Hope this clarifies things.
>
nope - the appetiser was created and served in a bar in Buffalo, NY,
consequently the name



>-- 
>--------------------
>=Steve Miller	 		    stcmille@copper.ucs.indiana.edu
>		(Former rock star turned grad student)
>  Happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy happyhappy joyjoy


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: bdavis@netxcom.netx.com (Bill Davis)
Newsgroups: rec.food.cooking
Subject: REQUEST: Cuisinart Pie Crust
Date: 8 Apr 92 00:26:14 GMT
Organization: NetExpress Inc., Vienna, VA, USA

My sister (who has no net access) is looking for an easy food-processor pie
crust recipe.  Could someone post or better since my feed is behind e-mail
me if you know of one?

thanks,

--b

-- 
//  Bill Davis, NetExpress, Foster City Ca. | "It takes a tough man to cook //
//  (415) 358-1335			    | tender chicken"		   //
//  bill@netxwest.com (Ca) or		    | Robert B. Parker		\\//
//  (during blue moon) bdavis@netxcom.netx.com (Va)	    	       	 \/ 
Newsgroups: rec.food.cooking
From: swg8890@uxa.cso.uiuc.edu (Satomi  Wakita)
Subject: cashew chicken recipe
Summary: cashew chicken recipe
Organization: University of Illinois at Urbana
Date: Thu, 9 Apr 1992 00:04:52 GMT

Could someone post the recipe for Chinese cashew chicken?  Also, what
part of the chicken is best to use in this recipe?

Satomi
From: wirthc@portnoy.sdsc.edu (Colleen Wirth)
Newsgroups: rec.food.cooking
Subject: Re: A desert island cookbook collection (what would you bring?).
Keywords: cookbooks
Date: 10 Apr 92 20:41:11 GMT
Organization: San Diego Supercomputer Center @ UCSD

In article <1992Apr10.163152.18026@aero.org> (M.H. Nadel) writes:

>I was going to play this straight.  I think the most basic, essential
>cookbook for me would be _The Joy of Cooking_.  But the cookbook I use most
>often is Vol. II of _The Vegetarian Epicure_.  And, surely, I want some
>good reading so I don't see how I could be without Elizabeth David's
>_English Bread and Yeast Cookery_.

You recommended this bread book a week or two ago. I have been trying to
locate it every since, but it is out of print. I called the publisher
(Viking, I think) and they said to try used or out-of-print book shops.
No luck so far. Does anybody know where I might buy a copy of this book?
The original publisher was English. Might they still have it?

Thanks, Colleen
From: BSS_GRAEME@vd.seqeb.gov.au
Newsgroups: rec.food.cooking
Subject: Re: Cups - whatever happened to guesswork?
Date: 6 Apr 92 20:39:43 EST
Organization: South East Queensland Electricity Board

In article <1992Mar27.134516.3727@city.cs>, simon@cs.city.ac.uk (Simon Brock-Gunn) writes:
> 
> On a more general note, what exactly is the advantage of measuring in cups
> over weighing on scales that makes all the extra washing-up worthwhile?


	For some strange reason, we inhabitants of the 21st C seem
	preoccupied with *exact* measures! I learnt a great deal of
	my cooking skills at my grandmothers side, and she *NEVER*
	measured anything, yet her creations were always *perfect*.
	I admit, that when giving recipes to friends, I tend to give
	*fairly close* approximations of measures, but when I am
	preparing any dish (even one I have never made before) a
	heck of a lot of guesswork goes into the end result.
	An old saying comes to mind:
	A good cook relies on her/his judgement, not on measuring
	cups/spoons/scales.

	This is not to say that people who use these contraptions
	are by definition *bad cooks*, but that in order to be a good
	cook, you have to be individual, adventurous and confident in 
	your own abilities to create a combination of foods that
	are pallatable and attractive.

	If you are a new cook, it will take time to learn how to
	assess quantities, but don't get bogged down in absolutes!
	In the kitchen there is NO SUCH ANIMAL!!!!

	I admit that I firmly believe that the definition of an
	exceptional cook, is someone who not only enjoys creating
	new dishes/foods, but one who also enjoys (grin) eating them
	too....my sig says it all!!!!

	I'll get off the soapbox now, adieu....
		
			Philippa Wightman
		>>> Never trust a skinny cook <<<
	(If they don't eat their own food, how can they expect anyone else
			to???)
Email: bss_graeme@seqeb.gov.au
From: sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Baking soda: vitamin killer?
Date: 10 Apr 92 20:51:14 GMT
Organization: NYU Stern School of Business

In article <1992Apr10.173206.28077@src.honeywell.com> jeffw2@cfsmo.honeywell.com writes:

>I have a vegetarian cookbook that states emphatically that
>baking soda should never be used because it destroys nutrients.
>Does anyone know if this is true?  If so, which nutrients and
>are there any substitutes.  Incidentally, the same book contains
>many recipes which list baking soda as an ingredient.  Go figure.

That claim is insufficiently qualified. Do they have any more to say than
just that? In most contexts this is wildly irrelevant, but I can devise
scenarios where this might matter.

- Shankar
Newsgroups: rec.food.cooking
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject: Re: Miracle Whip-more trooly disgusting ideas!!!
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Mon, 13 Apr 1992 14:43:00 GMT

In article <13738@vd.seqeb.gov.au>, BSS_GRAEME@vd.seqeb.gov.au writes:
> 	I hate to admit it, but some mayonnaise is _Rooly_ nice
> 	with thick cut potato chips (fries)... There is a coffee
> 	shop here in Brisbane called Cafe' The Hague which serves
> 	up freshly cooked chunky cut potato chips with mayo...
> 	Try it sometime, it really is nicer than tomato sauce
> 	(ketchup)..my better half still prefers the tomato sauce
> 	and thinks I am degenerate in my preference!!!
> 
> 			Philippa Wightman
> 		>>>> Never trust a skinny cook <<<<
> 	Email: bss_graeme@seqeb.gov.au
> 

Nothing disgusting about mayo and fries.  It's the definitive
way to eat fries.  Many many years ago I was hitchhiking
through Europe and found that fries where served with mayo.
After trying it, I decided it's the only way to go. (Though I
will eat fries with ketchup if there's no mayo or inferior mayo.)

Yum, yum; fat, grease, cholestorol.  Sometimes you just gotta
have it. :-)

********************************************************************

TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   jpenovic@gould.UUCP
     / /___/  /  \ /   *   {allegra,ucf-cs}!uflorida!gould!jpenovich
/___/ /   /  /    /    *   {uunet,sun,pur-ee}!gould!jpenovich
                       *   Encore Computer Corp., Ft. Lauderdale, FL

                           Disregard header info.
*********************************************************************

Newsgroups: rec.food.cooking
From: feldman@Xenon.Stanford.EDU (Todd J. Feldman)
Subject: Archives??
Originator: feldman@Xenon.Stanford.EDU
Organization: Computer Science Department, Stanford University.
Date: Mon, 13 Apr 1992 06:02:53 GMT

Hi!!

Could someone tell me where the rec.food.recipes archives are kept?

Thanks VERY much!

Todd
feldman@cs.stanford.edu


-- 
*******************************************************************************
* Todd J. Feldman  *  feldman@cs.stanford.edu  *  (415) 723-1809  *  MJH 222  *
* Department of Computer Science, Stanford University, Stanford, CA 94305     *
*******************************************************************************
*"The greatest obstacle to more intelligent machines is unintelligent people."*
*******************************************************************************
Newsgroups: rec.food.cooking
From: peterson@CS.ColoState.EDU (james peterson)
Subject: Re: French and cholesterol (was: Shortening)
Date: Tue, 14 Apr 1992 16:05:14 GMT
Organization: Colorado State University, Computer Science Department

In article <1992Apr14.140028.24063@acsu.buffalo.edu> riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) writes:
>In article <1992Apr14.124356@yogi.axion.bt.co.uk>, phil@yogi.axion.bt.co.uk (Phil DNM44) writes...
>  > 
>  >I heard this too, but it applied mainly to RED wine. There's something with a wierd name that escapes me in the skin of red grapes that has this effect ...
>
>Tannins, perhaps?  (aka Tannic acid)
>


So then the English tea drinkers also receive this benefit?



-- 
james lee peterson				peterson@CS.ColoState.edu
dept. of computer science                       
colorado state university		"Some ignorance is invincible."
ft. collins, colorado  (voice:303/491-7137; fax:303/491-6639)
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Not mayonaise, but....
Organization: Wayne State University
Date: Fri, 10 Apr 1992 16:03:48 GMT

All this talk about peanut butter and mayo/butter/whatever brings to
mind my favorite: Peanut butter and fresh strawberries on Brownberry
multi-grain bread. Mmmmm...and it's still 30 minutes to lunch....
            --mike
From: tlr@penguins.East.Sun.COM (Tammy Roncadori - Administrator Sun Washington D.C.)
Newsgroups: rec.food.cooking
Subject: Pickled Egg Request
Date: 9 Apr 92 13:03:06 GMT
Reply-To: tlr@penguins.East.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: penguins.east.sun.com

Would the person who has a pickled egg recipe please post it on the net?
I tried responding directly to you but it bounced back.


Thank you --


Tammy
Newsgroups: rec.food.cooking
From: wtschant@magnus.acs.ohio-state.edu (William R Tschantz)
Subject: How to propagate Bread yeast to make stock for future use?
Organization: The Ohio State University
Distribution: na
Date: Wed, 15 Apr 1992 00:18:28 GMT

HI, ihave a question on bread baking, well specifically keeping my own stock of
yeast, so that I do not have to always buy the yeast, I plan to make bread once
or twice a week.  So I would like to keep costs down by growing my ownyeast.

I am familiar with microbiology techniiques, so should be able to propagate the
yeast without many problems.  I currently keep yeast stocks of several beer 
brewing stains of yeast, and am wondering if these techniqes could apply to 
bread yeast.

Any info would be much appreciated.

Please try to reply to my E-mail account, as I do not frequently read this 
group.

Thanks, Bill
-- 
|Bill Tschantz          |     How about a Homebrew?    
|Chemistry Department   |     Support your Second Amendment rights!            |Ohio State University  |      
|wtschant@magnus.acs.ohio-state.edu                                          
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Re: WHY ARE YOU CRYING?
Organization: Scientific Computing Division/NCAR, Boulder, CO
Date: Mon, 6 Apr 1992 14:26:06 GMT


	My grandmother always had us hold a slice of bread in our mouth so
it would stick out as far as possible.  The bread would catch the onion
fumes before they reached our eyes.  We didn't eat the bread until we were 
finished slicing the onions.  It looked silly, but it worked.

Val
From: kupstas@hatteras.cs.unc.edu (Eileen Kupstas)
Newsgroups: rec.food.cooking
Subject: Allergy Cookbooks
Date: 6 Apr 92 19:47:21 GMT
Distribution: na
Organization: University of North Carolina, Chapel Hill

SOMEONE has been asking about allergy recipes, and now I lost the
address. Anyway, I'll post here and hope it's seen..

These are quick reviews of allergy cookbooks I got in the 
last couple months. (I think my collection is finally complete..)
I haven't tried all the recipes by any means, but I have tried
a few.

Eileen  

----------------------------------------------------------

_The Allergy Self-Help Cookbook_
by M. Jones
Rodale Press Inc. 
ISBN 0-87857-505-7
$19.95 Hardback

This book stresses eating a variety of foods. Many of the recipes
are fine, no-nonsense recipes for family eating. Most of the 
ingredients are readily available (for me). I haven't followed
the recipes exactly, just borrowed ideas as I saw fit. The book
includes a very comprehensive guide to mail-order companies.
The book spends some time discussing environmental factors and
the rotation diet (which this book recommends). I have ignored
this part and just use the recipes, so I have no comment on it.

_The Gluten-Free Gourmet" Living Well without Wheat_
by Bette Hagman
H. Holt & Co. 
ISBN 0-8050-1835-2
$12.95 paperback.

The book is fairly thorough. It relies on a mix of flours
that includes potato starch flour, tapioca flour and xanthan gum.
These are not always easy to find. I have mail order addresses, but the
book lists a large number of them in the back. The recipes I have tried
haven't floored me, but they certainly are more than adequate. I need
to learn more about how these different flours work in baking before I 
make a final judgement. 
The recipes are more "gourmet" than the previous book. Most aren't
_so_ complicated, but the emphasis is on recipes that you would 
feel comfortable serving to company. It certainly is more complicated
than my everyday fare.

_The Allergy Gourmet: A Collection of wheat-free, milk-free, soy-free,
  corn-free, and soy-free recipes_ 
by Carol Rudoff
Allergy Publications
ISBN 0-930048-11-3
$12.95 paperback

I haven't used this book very much. Most of the recipes use
barley flour to which I may be allergic. The recipes contain
very few ingredients and are likely to be fine for people with
many allergies. As soon as I figure out the substitution for 
barley flour, I will try more of the recipes.
From: wkg0258@uxa.cso.uiuc.edu (Wakako  Kusumoto)
Newsgroups: rec.food.cooking
Subject: Coconut Milk
Date: 8 Apr 92 20:38:58 GMT
Article-I.D.: ux1.1992Apr8.203858.27998
Organization: University of Illinois at Urbana

I'm wondering how bad it is if we take too much of coconut milk.
I suppose it is high in saturated fat, isn't it?  I like Thai
curry, but I should not have it too often...?

Could someone give me some information?

Wakako
From: phil@yogi.axion.bt.co.uk (Phil DNM44)
Newsgroups: rec.food.cooking
Subject: Re: French and cholesterol (was: Shortening)
Date: 14 Apr 92 11:43:56 GMT
Reply-To: phil@yogi.axion.bt.co.uk (Phil DNM44)
Organization: British Telecom Research Labs


|> |> I read an article very recently that indicates that the French are less
|> |> susceptible to heart attacks because they often drink a glass of wine with
|> |> dinner.  One to two ounces of alcohol is supposed to reduce levels of 
|> |> cholesterol.
|> |> --

<earlier bits deleted>

|> yeah, I've heard that too but I don't believe it.  I usually have a glass
|> of wine with dinner (not, not at breakfast or lunch) and I have very high 
|> cholesterol.
|> 
|> 

I heard this too, but it applied mainly to RED wine. There's something with a wierd name that escapes me in the skin of red grapes that has this effect ...


phil
-- 
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
phil houseago                   |When you hang up that phone,   
phil@muppet.bt.co.uk            |You cease to exist ...
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Newsgroups: rec.food.cooking
Subject: Re: Using popcorn in chicken to test doneness
Date: 9 Apr 92 01:34:26 GMT
Article-I.D.: hubcap.1992Apr9.013426.13133
Organization: Clemson University, Clemson SC

> JD> My sister told me that she heard of a way to tell if
> JD> a chicken (or turkey I guess) is done by putting popcorn
> JD> inside the bird before cooking.  She doesn't remember how
> JD> you determine when the chicken is done though.
>
>Have only heard the (stupid) joke about stuffing a bird full of popcorn, 
>lacing it tightly closed, and waiting for it to explode.  (Another "please
>don't post this one again" recipe, btw.)
>
My Grandfather used to kid my mother when she first started baking
turkeys about this.  He used to say "Stuff it full, and when the popcorn
blows its ass off, you'll know it's done."  Every Thanksgiving,
Christmas, or other turkey-baking event this would come out.
From: daveje@hpgrla.gr.hp.com (Dave Jerzycki)
Date: Wed, 8 Apr 1992 18:04:47 GMT
Subject: Re: REQUEST:  cardoni.
Organization: Hewlett-Packard, Greeley, CO
Newsgroups: rec.food.cooking

In rec.food.cooking, hwt@bwdlh490.BNR.CA (Henry Troup) writes:

>See also Cardoons, a giant thistle grown for culinary use

>  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions

 Wasn't that the little village in Scotland that appeared once every 100
 years????
































 Oh, you said cardoon, not Brigadoon, sorry. 8-)
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Re: Authentically Correct Food (was re: Mexican Cookbook Wanted)ex
Date: 6 Apr 92 13:12:40 GMT
	<1992Apr3.124927.3925@bb1t.monsanto.com>
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: tjfeue@bb1t.monsanto.com's message of 3 Apr 92 18:49:27 GMT


In article <1992Apr3.124927.3925@bb1t.monsanto.com> tjfeue@bb1t.monsanto.com writes:

   In article <92Apr3.070512est.14373@neat.cs.toronto.edu>, 
   mgreen@cs.toronto.edu (Marc Green) writes:
   > Moreover, seeing the error of my ways, I promise not to make an any
   > Mexican dishes unless it takes 3 days to make and requires a fungus
   > found only in prarie dog holes at the foot at mount Xythecholfdhoclan
   > in the Yucatan. Anybody know where I can get this by mail order?

   Marc, I'll try not to make this sound like a flame, but....

Oh flame away, Ted, he obviously deserves it.  Ignorant wretch.  ;-)

   I'm sorry to have to break this to you but this fungus (Xythechocanthos
   mexicannis) doesn't keep or ship well...  And if you want to be really
   authentic, you must sacrifice a virgin Ardvark to the Sun God on the
   top of the temple of lights at Chickan *BEFORE* collecting the fungus
   from the prarie dog holes.  Also, you spelled it wrong.  It's 
   Xythecholfd *Z* hoclan.  Sheesh! 
	       ^^^
   ^^^^^^^^^^^^^^^^^^^^^^

I guess that's the "for the linguistically impaired" spelling.  The
REAL spelling has four m's and a silent q.  I say so.  So there.

		    ;-)   <------- For the humor impaired.

Double ;-) ;-) back at you.
--


------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH
From: ualxn@mcl.mcl.ucsb.edu (Alex)
Newsgroups: rec.food.cooking
Subject: Frugal Gourmet has a new series
Keywords: Frugal
Date: 11 Apr 92 06:46:35 GMT

Has anyone seen the Frug's new show?  It looks like it was produced in
his kitchen at home, and he seems to have gotten back to his original style.
The shows have a theme, like pasta for example, and start off with a tour
of a related factory or kitchen.  He also had a guest chef on the show that
I saw, along with a couple of kids to help out.

I'm glad to see him getting back to the basics of cookery, instead of giving
us a travel guide/history lecture.  Maybe the RFC feedback reached him...


--------------------------------------------------
   /\         |\   |         "My Brain Hurts!"
  /  \        | \  |
 /----\  LEX  |  \ | ATHANSON
/      \      |   \|
                            ualxn@mcl.ucsb.edu
                          University of California
                               Santa Barbara 


Newsgroups: rec.food.cooking
From: kck1@pyuxf.uucp (25348-rana)
Subject: Re: pressure cooker
Organization: Bellcore, Livingston, NJ
Date: Fri, 17 Apr 92 17:47:46 GMT

I have a very nice T-Fal pressure cooker.  It's very heavy stainless steel and  has a lock that can only be opened when the cooker has depressurized.  Mine is  rather small (cooks cut up meat well but would never fit a roast) but is the    perfect size for pressure cooking beans.                                                                                                                        Kathy Rana