HDTenEightyP/NetNews huggingface dataset:
From: 421s@oasys.dt.navy.mil (Teresa Masser)
Newsgroups: rec.food.cooking
Subject: Re: Butter : can't I just melt it in??
Date: 12 Jan 93 12:40:49 GMT
Reply-To: 421s@oasys.dt.navy.mil (Teresa Masser)
Distribution: na
Organization: Carderock Division, NSWC, Bethesda, MD

>>(Sharon Curtis) writes:
>>>A lot of recipes called for creaming or cutting in of
>>>butter/margarine.  Me being the lazy type has been

> (Dawn) writes:
> while melting the butter results in a homogeneous mass. The little
> lumps of butter are what make the crust/biscuits flaky.  If you
> melt it, you'll get rocks.
>
Not so!  I've been using vegitable oil in my pie crusts and they come
out wonderfully.  To your flour and salt add whatever oil is appropriate
(I don't need as much oil as solid shortening), then blend in the cold
water with your pastry blender.  I then roll it out between two pieces
of wax or freezer paper which makes transfering the crust easier, not
to mention avoiding the crust from sticking to the board.  Experiment
a little.  I think you'll find the results will be outstanding (it easily
compares to my mom's crisco crust), with little fuss!

Teresa
-------
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: What food processor to buy???
Date: 12 Jan 93 02:09:58 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


Cuisinart is going out of business! I have 2 questions:
Now what kind of food processor should my girlfriend buy?

Please tell me things she can do with a nice powerful processor]
besides bread and soup (she says they eat neither)

many thanks, 
--maggie
Newsgroups: rec.food.cooking
From: brand@rtsg.mot.com (Robert W. Brand)
Subject: Request: Japanese Shrimp Recipe
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Tue, 5 Jan 1993 14:32:41 GMT


Does someone have a recipe for the "Golden Shrimp"* that is almost always
served in the not-so-traditional type Japanese restaurants?

*- It is shrimp coated with some very rich egg yolk based sauce.


                               Bob Brand

                               (brand@rtsg.mot.com
                                bobb%isdgsm@rtsg.mot.com)
-- 
Bob Brand
From: slyx0@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: Re: Couples Cooking Together..
Date: 12 Jan 93 17:44:31 MDT
Organization: Utah State University

>In article <1ivi8cINNojg@hpfcbig.sde.hp.com>, fritz@fc.sde.hp.com (Gary Fritz) writes:
> : > >My greatest fantasy in life is to find a man who can cook!
> : > >One who is willing to stand in the kitchen by my side
> : > >sharing food secrets with me, cutting, chopping, and 
> : > >stirring in perfect harmony with me.  Alas, I have not
> : > >yet found such a man.  
> 
> My wife found such a man.  Unfortunately SHE doesn't cook!!!!
> So *I'm* the one that cooks alone.... :-(
> 
> (But she says I make a *great* wife! :-)
> 
> Gary

How funny. I love to cook! Unfortunately, all the Ladies I meet hate to cook,
anything more difficult than Hamburger helper. Perhaps all the women who can
cook live on one side of the worl, and the men on the other... *sigh*
Newsgroups: rec.food.cooking
From: $stephan@sasb.byu.edu (Stephan Fassmann, Software)
Subject: REQUEST: Madaline Recipe
Organization: BYU
Date: Tue, 5 Jan 1993 19:15:43 GMT
X-Posted-From: garyf.byu.edu
NNTP-Posting-Host: sol.ctr.columbia.edu

Does anyone have a chocolate madaline recipe?
Thanks.
From: richardg@cheesewiz.EBay.Sun.COM (Richard Goldstein)
Newsgroups: rec.food.cooking
Subject: Re:regular lox vs. nova
Date: 8 Jan 1993 20:50:44 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: richardg@cheesewiz.EBay.Sun.COM
NNTP-Posting-Host: cheesewiz.ebay.sun.com

In the delis I grew up in, the differentiation was between "belly" or
"regular" lox and nova lox. Regular lox tends to be saltier and has
more little stringy things running through it. The Nova was a little
less salty, of a nicer, more even texture, and may have in fact been a
little more oily, but not in a bad way. Nova comes from part of the
salmon that does not hold/surround the belly area.

And that's my $.02

Rich Goldstein
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: REQUEST: Goulash Soup recipe
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 7 Jan 93 19:27:36 GMT

The thread on paprika reminded me of one of my favorites foods in
Germany - Goulash Soup.  

Anyone have a recipe?

bob       jern@visual1.jhuapl.edu

Newsgroups: rec.food.cooking
From: ccmjp@trentu.ca (Mary Jane Pilgrim)
Subject: Re: cooking mini-class
Keywords: HELP
Organization: Trent University, Ontario
Date: Thu, 7 Jan 1993 13:34:15 GMT

In article <374@sleepy.UUCP> pat@sleepy.UUCP (Pat Eyler   ) writes:
>I've been called on to teach a short (~30 min) mini-class to a group of 10-15.
>The topic I'm supposed to cover is 'Dinners (for 5) under $5', I really think
>I' going to try to talk about making inexpensive food appetizing, and 
>planning meals so that you can share ingredients.  All of this sounds good,
>but I'm short on recipes that fit into this price range. (Actually I'm short
>on recipes period, I tend to cook by taste and smell ;)
>     If anyone can help me out, I would be much appreciative...and so will all
>the folks who are expecting a rehash of 'Aunt Martha's nearly-edible tuna
>and cheese goop'
>      Thanks,   Pat Eyler   pat@sleepy.boeing.com
>

In the latest issue of "Canadian Living" magazine there is a lengthy
article on exactly what you are requesting.  I think that there are 5 or
6 recipes.  There is also an article on "Community Kitchens".  I'll try
to remember to bring the magazine to work tomorrow & send you the
*exact* recipes.


Mary-Jane



-- 
Newsgroups: rec.food.cooking
From: sophie@gargoyle.uchicago.edu (Sophie Laplante)
Subject: Hot pan lids! (was: Advice on cookware needed)
Organization: University of Chicago Computing Organizations
Distribution: na
Date: Mon, 11 Jan 1993 16:47:56 GMT

In <1993Jan10.014012.25118@cc.umontreal.ca> lazarida@JSP.UMontreal.CA (Lazarides Ariane) writes:

>   I'm leaving my parents' and have to buy a whole set of pots and pans. 
> I've seen one that's not too expensive and seems to be of rather good 
> quality, but the handles are made of stainless steel, not plastic. I'm 
> wondering if they will get too hot for handling without mitts, as this 
> would be quite annoying. 

After many burns and near-accidents ("Ouch! Ouch! OUCH!! <clatter>"),
I found a trick to handle hot pan lids with metal handles: put two wine-
bottle corks under the handle (clumsily illustrated below), so that you 
can pick up the corks instead of the metal handle.

                            __
                           /OO\        <- handle;  "O" = cork.
                      /------------\   <- lid


(I got this idea from an illustration in Marcella Hazan's latest book,
and my fingers have been thanking her since.)


 -- Sophie Laplante                 --  Messieurs, je vous entends, je      --
 -- Department of Computer Science  --      sais vous deviner:              --
 -- University of Chicago           --  Un poeme jamais ne valut un diner!  --
 -- sophie@cs.uchicago.edu          --             - Brillat-Savarin        --
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Fahrenheit/Celcius Conversion
Organization: The Ohio State University
Date: Tue, 12 Jan 1993 13:41:48 GMT

I forgot to post the actual formulae:

To convert Fahrenheit to Celcius:  (Ftemp-32)/9*5
To convert Celcius to Fahrenheit:  ((Ctemp/5) * 9) + 32

Arnie
Newsgroups: rec.food.cooking
Subject: RECIPE: Plantation Herb Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 11 Jan 93 18:46:33 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      PLANTATION HERB MUFFINS  
  
1 cup cold cooked brown rice, 3 Tbsp oil, 2 eggs, 2 cups flour, 1/2 tsp salt  
4 tsp baking powder, 1 cup milk, 1/4 tsp basil, 1/4 tsp marjoram  
1/4 tsp oregano, 1/4 cup grated parmesan cheese  
  
Preheat oven to 400oF, prepare pans. Combine rice, oil, eggs, milk, cheese &  
herbs. Sift dry ingredients & add to wet mix until just combined. Spoon into  
pans & bake for 20-25 mins. Makes 12 very tasty muffins.  
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  + All muffin recipes may be requested via FTP-by-Mail. At the start of a +  
  + new line type /HELP to receive the Help file for further instructions. +  
  +              Address EMAIL to: muffin@pinn.nacjack.gen.nz              +  
  +              Recipe queries to: pandora@kcbbs.gen.nz                   +  
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++  
  
   
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Chicken Avgolemono was: Re: What should I do with orzo?
Organization: Taronga Park BBS
Date: Tue, 5 Jan 1993 14:23:36 GMT

Orzo-Rice Pilaf
2 tablespoons butter
2 garlic cloves, sliced
4 large whole chicen breasts, boned and halved
2 medium zucchini, sliced
5 egg yolks
1 tablespoon cornstarch
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 chicken flavor bouillon cube
5 tablespoons lemon juice

Prepare Orzo Rice Pilaf.  In 12 inch skillet over medium-high heat,
in hot butter, cook garlic until brown; discard garlic (not on your life!).  
In same skillet, in remaining butter, cook chicken breasts until browned,
on all sides.  Add 1/2 cup water; heat to boiling.  Reduce heat to low;
cover; simmer 10 minutes.  Add zucchini; cook 10 minutes longer or until
chicken and zucchini are tender.

Meanwhile, in 1 quart heavy saucepan with wire whisk, beat egg yolks,
cornstarch, salt and cayenne pepper until blended, stir in 1 1/2 cups
water and chicken bouillon.  Over medium-low heat, heat mixture, stirring
until thickened (do not boil), about 10 minutes.  Stir in lemon juice.

Arrange chicken mixture on a warm platter; spoon on sauce.  Serve with
Orzo-Rice Pilaf.

Orzo-Rice Pilaf: In 2 quart saqucepan over medium-high heat, melt 1/2
cup butter.  Add 1 cup orzo; cook until golden, stirring often, about
10 minutes.  Stir in 4 cups water, 1 cup regular long-grain rice and
3 chicken flavor bouillon cubes; heat to boiling.  Reduce heat to low;
cover and simmer 30 minutes or until liquid is absorbed and orzo and
rice are tender.

-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: What to do with LOTS of Tomato Paste?
Date: 4 Jan 93 21:14:35 GMT
Distribution: world
Organization: USC Information Sciences Institute
Keywords: tomato paste


Hi,

My uncle who works at a produce processing plant has graciously given me about 2
quarts of tomato paste.

Now the question is what does one do with tomato paste other than add it to
Italian red sauces?

Suggestions are very welcome!  Email or post.

Thanks,

Vickie
Newsgroups: rec.food.cooking
From: karlg@fulcrum.co.uk (Karl Greenow)
Subject: REQUEST: Apple Butter
Organization: Fulcrum Communications
Date: Tue, 12 Jan 1993 10:13:08 GMT

Is there anybody in New England (or anywhere) who can give me a *proper*
recipe for Apple Butter. I now have two ersatz Britisher recipes,
neither of which work. My main bones of contention are :

1) Whole or ground cloves?
2) How much liquid and what liquid (apple juice, cider or water)?
3) Boil or cook over low, low heat?
4) Err.. that's it

I am willing to swap my own Scwhwarzwalder Kaesekuche recipe..

Thank you,

MC KarlyG

--
"Stupid but Sincere"
Karl Greenow                                        karlg@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
Newsgroups: rec.food.cooking
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Subject: Recipe that uses Tomato Paste
Organization: The MITRE Corporation, Bedford MA 01730
Date: Tue, 12 Jan 1993 17:35:04 GMT

  Here's that recipe from Bert Greene's book, 'Kitchen Bouquets' - it uses
just 6 ounces of tomato paste but I always double the recipe because the
leftovers are so good.
  'Kitchen Bouquets' is a wonderful book!
 
                      Turkish Green Beans (reprinted without permission)
 
1 lb green beans (I use frozen French-cut green beans - the recipe lists
                 green beans trimmed and sliced 'in the French manner')
4-6 TBSP olive oil
1 can (6 oz) tomato paste
1 large onion, finely chopped (easy with a food processor)
2 cloves garlic, minced (throw them in the food processor with the onion
                         at the last minute)
1 tsp granulated sugar
1 tsp ground cinnamon
1 tbsp unsalted butter
salt and freshly ground pepper
 
          Thaw the beans.
          Heat oven to 300 degrees.  Grease a baking dish with 1 baking dish
          with 1 TBSP oil.
          Spread the beans in the dish.
          Combine the tomato paste, 3 - 5 TBSP of the oil, the onion, garlic,
          sugar, and cinnamon;  pour over the beans.
          Dot with buitter and sprinkle with salt and pepper.  Cover with
          aluminum foil.  Bake 1 hour.  Remove the foil and bake 2 hours
          longer.  The beans will become soft and spaghettilike.  If they
          begin to turn too dark, replace the foil.  Serve hot or at room
          temperature.
                 Serves 4.
 
          This is delicious - when I serve it, people have never had it be-
        fore and like it.  Fills the house with a delicious aroma.
 
 
                        K. Wilk
                        M18611@MBVM.MITRE.ORG
 
            <--********************************-->
 'Thrusting my nose firmly between his teeth, I threw him to the ground
  on top of me.' - Mark Twain
            <--********************************-->
Newsgroups: rec.food.cooking
From: dstenson@spartan.ac.BrockU.CA (Debbie Stenson)
Subject: REQUEST: yeast-free recipes & a recipe
Organization: Brock University, St. Catharines Ontario
Date: Mon, 4 Jan 1993 15:18:58 GMT

I am new to this newsgroup. I have allergies to yeasts and would like to
receive recipes for non-yeast breads - such as sourdough breads.

Recipes can be posted or e-mailed directly to me.  I will compile any
recipes I receive and post them as a group later.

Thank you in advance,

dstenson@spartan.ac.brocku.ca

Recipe...

Cheesey Potato Biscuits

1 1/2 c mashed potatoes (leftovers?)
1/4 c melted butter
2 c all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/3 c buttermilk
1/4 c grated cheddar cheese

Mix potato and butter together in large bowl. Combine flour, baking powder,
baking soda and salt together and add to potato. Stir in buttermilk and
mix well to form soft dough. Knead on floured board 12 times. Roll out
to a 1/2 inch thick circle. Cut into biscuits with cookie cutter. Sprinkle
with grated cheese. Bake at 450 F for 10-12 minutes. Makes 12 two inch
biscuits.

Enjoy...
Newsgroups: rec.food.cooking
From: doug@pizzabox.dialogic.com (Doug Harper)
Subject: Re: Beef jerky
Organization: Dialogic Corporation
Distribution: usa
Date: Thu, 07 Jan 93 20:49:27 GMT

In article <1993Jan5.025419.11103@dsuvax.dsu.edu> dbreiden@dsuvax.dsu.edu (Danny Breidenbach) writes:
>
>I'm looking for a beef jerky recipe that isn't too exotic -- peppery
>and or Damned Hot is OK though.  The rub is that the implements of 
>cookery I have are an electric oven and a microwave.  So I can't go
>smoke anything for real.
>
>--Danny

My favorite (and easy) jerky recipe is:

1 part liquid smoke
2 parts worchestershire sauce
4 parts soy sauce
black pepper to taste

trim favorite meat and slice 1/4' thick marinate overnight and dry.  I have a
dehydrator, but the Joy of Cooking says you can dry jerky in the oven by 
setting in to 170 degrees and hanging the strips from the racks.  I haven't
tried this.  I assume you need to prop the door open to release the moisture.

dh
-- 
Doug Harper           | ARPA: doug@dialogic.com
Computer Services Mgr | UUCP: ...!uunet!dialogic!doug
Dialogic Corporation  | Compuserve: don't bother
(201) 334-1268 x153   | Your right to smoke ends where my nose begins!
Newsgroups: rec.food.cooking
From: kathynv@circus.Camex.COM (Kathy Nicklas-Varraso)
Subject: Re: Hand crank pasta makers?
Organization: Camex Inc., Boston MA
Date: Thu, 07 Jan 1993 21:06:53 EST

Somebody writes:
>> > 
>> I have an atlas pastamaker and it is excellent.  I only have one cavet with
>> it:  It is a real pain to clean.
>> 

I also have an Atlas Macaroni Machine (Pastamaker for all the
non-Italians, or at least non-Varraso Italians out there).   
I never have to clean it, at least not in the traditional sense.
After I make the macaroni, I let the thing sit and dry out.  Then
I go over and blow on the thing to get the excess flour off of it.

If there's something really gunked on there, I wipe it off with a
towel, or the long handled paintbrush I use just for the 
macaroni machine.

Of course I don't make the macaroni too wet, either.

Whatever you do, don't ever throw the thing in the sink!
You'll never get it clean! :-(

Hope this helps,

Kathy Nicklas-Varraso
(a non-italian Varraso);-)
From: jad@beta.lanl.gov (John De Vries)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 4 Jan 93 20:37:15 GMT
Organization: Lost Almost Feed'n'Seed



My sister used to have some bizarre culinary tastes.  One that I
vividly recall was to dip Chinese noodles (the golden crunchy probably
as un-Chinese as you can get sort) in A-1 sauce and eating them...



John deVries
jad@lanl.gov
Xref: sparky rec.food.cooking:24692 soc.culture.asean:8931
From: som0@aber.ac.uk (Shona McNeill)
Newsgroups: rec.food.cooking,soc.culture.asean
Subject: Re: Thai cooking/Galangal root, UK shops
Date: 8 Jan 93 14:36:52 GMT
Organization: University of Wales, Aberystwyth

In article <1993Jan7.180349.12521@bnr.uk> bador@bnr.ca (Yasmin Bador) writes:
>Someone else was asking about UK shops. Sorry if I messed up 
>sending this post by the way.
>There is a gourmet (English owned)food shop in Hungerford selling some
>Oriental spices, another I know in Exeter and in Reading itself near
>St. Mary Butt's (one that sells lemon grass!) There is also a 
>Chinese supermarket in Oxford (near the station), lots and lots in 
>London, some in Birmingham, Manchester ...
>

In Reading, it is probably cheaper to visit one of the many Asian corner shops
to be found ( e.g. Hargun's or Rehman's in Cholmeley Rd., or Medina Stores
at Christchurch Green..) for spices etc...

Shona

-------------------------------------------------------------------------------
Shona McNeill | som0@aber.ac.uk | 5, Northgate St., Aberystwyth, Dyfed, Cymru.
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 7 Jan 93 21:20:31 GMT

Some else's kitchen...

A few years ago we lived in a desert community east of Mesa AZ.  We had 
9 month old St. Bernard puppy -34 inchs at the shoulders.  One evening the
pup wanted to go for a walk so he knocked down the fence and took off.
Someone saw him walking down the road and opened the door and called to
him.  When Ralph got to the door he smelled the steaks they were going to
have for dinner, already grilled and on the table.  Ralph ate steak
that evening.
Newsgroups: rec.food.cooking
From: weh@beta.lanl.gov (William E. Harvey)
Subject: Re: Ultimate Cookware?
Organization: Los Alamos National Laboratory
Date: Tue, 12 Jan 1993 12:59:18 GMT


I think you mean Le Creuset (enamelled cast iron).  Chef's Catalog sells
this at (they say) 25%-50% off.  The # is 800-338-3232.

Jamie Harvey
weh@lanl.gov
 
Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Orzo Salad, was: What should I do with Orzo?
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Tue, 5 Jan 1993 16:56:44 GMT

The best use of orzo I can think of is a greek-type salad that a deli around
here (Whole Foods Market) makes.  It has orzo, mint leaves, greek olives,
feta cheese, olive oil, lemon juice and garlic, as best I can tell.

-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: What is Jerk Sauce used for ?
Organization: NCAR/UCAR
Date: Wed, 6 Jan 1993 21:45:52 GMT

In article <1993Jan6.204422.13713@porthos.cc.bellcore.com>, tipset@stkitts.NoSubdomain.NoDomain (Scott Temple) writes:
> 
> Jerk meats are a staple of Jamican food.  The sauce is used to marinate
> meats and then BBQ.  The sauce tends to be hot and tangy and delicious.
> If you go to a Jamican restaurant, you can try it out first.  It is 
> primarily used on beef or chix, but I base this on the restaurants I have
> been to and not on how a true Jamician would use it.

That's "Jamaican," and you're right to hedge on the meat type, because
there isn't much beef in Jamaica (except in tourist restaurants).  Most
meat eaten by Jamaicans is either chicken or goat.  And you're right --
it's delicious!

-- 
/\    "I'm only a human girl person.  I ain't always perfect."--Rambling Rose
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: davidf@mks.com (David J. Fiander)
Subject: Baking Pretzels
Keywords: pretzels, cleaning fluid
Organization: Mortice Kern Systems, Waterloo, Ontario, CANADA
Date: Mon, 11 Jan 1993 14:37:05 GMT

I have two pretzel recipes, both of which call for lye (yes,
the caustic cleaning agent).  The pretzels are dipped in a very
weak lye solution for a couple of seconds.  All the lye is
burned off during baking, but this is how real German pretzels
get the distinctive colour and crust.

The only problem is that we're not supposed to use aluminum
baking sheets for baking the lye-covered pretzels, for obvious
chemical reasons.  So, what do you bake pretzels on, given that
every single cookie sheet in the world is made from aluminum?

- David
Newsgroups: rec.food.cooking
From: wung@eecom.gatech.edu (Peter Wung)
Subject: Re: Worst food?
Reply-To: wung@eecom.gatech.edu
Organization: School of EE, Georgia Institute of Technology, Atlanta, GA
Date: Mon, 4 Jan 1993 22:39:43 GMT

Bill Rodgers, the famous marathoner used to train on pickle brine from the jar.  
He was on ABC Sports one day giving reviews of his favorite pickle brands.  

I knew running is bad for your health.....
---
********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
*								   *
********************************************************************
From: ellert@v32.uh.cwru.edu ()
Newsgroups: rec.food.cooking
Subject: Re: Advice on cookware needed
Date: 11 Jan 1993 22:59:37 GMT
Organization: Image Analysis Center, Univ. Hospitals of Cleveland
Distribution: na
Reply-To: ellert@nu1.uh.cwru.edu
NNTP-Posting-Host: max.uh.cwru.edu


In article <1993Jan10.014012.25118@cc.umontreal.ca>, lazarida@JSP.UMontreal.CA (Lazarides Ariane) writes:


>   I'm leaving my parents' and have to buy a whole set of pots and pans. 
>I've seen one that's not too expensive and seems to be of rather good quality,
>but the handles are made of stainless steel, not plastic. I'm wondering if 
>they will get too hot for handling without mitts, as this would be quite 
>annoying. 
  
>   If you ever used that type of cookware, I'd like very much to hear from you.

I've gotten hooked on Calphalon, but it doesn't meet you "not too expensive"
criterion.  I look at the following as advantages, although some people
would undoubtedly consider them disadvantages: 1) metal handles -- allow
you to put the pan in the oven should the need arise ( I like roasting
beef bones in the stock pot rather than using a separate pan) 2) no non-stick
coating -- I view this as a challenge, either to my cooking skills or my
cleaning skills :^)

I guess I've gotten used to using pot-holders, etc.

Ed