HDTenEightyP/NetNews huggingface dataset:
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Freeze Corn on the Cob?
Summary: You got that right!
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Distribution: usa
Date: Tue, 8 Sep 92 15:32:20 GMT

In article <3SEP199209053919@portal.lasc.lockheed.com> l461000@portal.lasc.lockheed.com (Rick Carter) writes:
>In article <16854C2FC.MVOIGT@cmsa.gmr.com>, MVOIGT@cmsa.gmr.com writes...
>>Can you freeze corn on the cob for a couple of months?  In the husk?  Or
>>should you shuck it?  I found some great corn on the cob that I would like
>>to serve at thanksgiving.......?
>
>
>Why not? Green Giant does it.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>
>Rick

 Boy you got that right!!!!. I worked corn pack 3 summers in a row
for some easy money for school. And for 2 of them I worked on the
freezer line.

 After the ears come out of the husker, they are checked over by the 
line. The premium ears are sent to the steam room, steamed and then
sent to the freezer line.  The workers on the freezer line then do 
a double check to make sure the ears are the right size and there are
no insects or smut on them. Then they are lined up on a belt that 
goes through a laser slicer that cuts the ends off.  

 From there they are sent to the freezing room where they are flash 
frozen and packaged.

 After 3 weeks of this on 12 hour rotating shifts, you never want to 
see corn again. Also for a couple of months after I always seemed to 
have developed this intense hatred for the color yellow. :-)

 Anyway for home use you might want to steam or parboil the corn before
you freeze it.

    Good luck 
     Doris



 
Newsgroups: rec.food.cooking
From: winfia@vccnorthe.its.rpi.edu (Anthony Edward Winfield)
Subject: Anodized Aluminum
Date: Mon, 7 Sep 1992 02:33:51 GMT

	Can someone please email me a copy of the sumary of the discussion on
anodized aluminum cookware (calphon... etc.)
	Thanks in advance
                                      Tone
                                      winfia@rpi.edu

Newsgroups: rec.food.cooking
From: dlb@fanny.wash.inmet.com (David Barton)
Subject: Re: REQUEST: Crock Pot Baked Bean recipe
Organization: Intermetrics Inc., Washington Division, USA
Date: Tue, 15 Sep 1992 16:36:10 GMT

In article <1992Sep14.183952.15608@dartvax.dartmouth.edu>
Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers) writes:

   Does anyone out there have a recipe for baked beans that can be done in
   a crock pot.  I have tried to do beans this way in the past, but they
   come out too hard.  Any help would be appreciated.  Please e-mail this
   to me if you can.  Thanks in advance.   - Tim

I have been doing a lot of crock pot bean recipes lately.  The low
temperature of the crock pot is not good for cooking beans except over
LONG periods.  Increase the cooking time, or use HIGH for your bean
recipes.  I recently did some kidney beans on HIGH for twelve hours,
and they were not overdone at all.

					Dave Barton
					dlb@hudson.wash.inmet.com
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Cracker Barrels hashbrown casserole
Date: 14 Sep 92 16:23:31 GMT
Organization: Lehigh University

In article <WVENABLE.92Sep12130822@attunga.stats.adelaide.edu.au>, wvenable@attu
nga.stats.adelaide.edu.au (Bill Venables) writes:

>Oh, BTW, just what are "grits", or "hominy grits", also?  Is there an FAQ
>for this list...?

Hominy is corn which has been soaked in lye until it's white and puffy.
Grits is hominy, first dried, then ground, then boiled.  It has the
consistency of Cream_of_Wheat (if you are familiar with that).  It is
served with frequency at diners and truck stops in the southeastern US.
I once had a truck driver in South Carolina convinced that grits grow
on grit trees, and to harvest one must spread a large sheet under the
tree and beat the tree with brooms for several days.  (the trucker was
from Michigan)
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
From: jll@doc.ic.ac.uk (Janice )
Newsgroups: rec.food.cooking
Subject: stuffed marrow?
Date: 7 Sep 92 12:17:13 GMT
Followup-To: rec.food.cooking
Organization: Imperial College London
NNTP-Posting-Host: wplmacd-56.doc.ic.ac.uk

Recently someone gave me a recipe for stuffed
marrow but I have subseqently mislaid it, so has
anyone got a good stuffed marrow recipe?

Janice
From: lol@cisco.com (Lol Grant)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Oatcakes
Date: 15 Sep 92 21:10:06 GMT
Organization: Cisco Systems, Menlo Park, CA, USA

In article <CC.92Sep11141212@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
>In article <g2tn_vq.ekman@netcom.com> ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:
>
>   In article <LOL.92Sep9195933@lol-ss2.cisco.com> lol@cisco.com writes:
>   >
>   >I'm trying to find a recipe for oatcakes. These are about an inch
>   >thick, and two inches round, visibly containing oats and usually bits
>   >of dried fruit. I know there's oats, wheat flour, sugar and some kind
>   >of shortening in them, since I've read an ingredients label, but I'm
>   >unsure about proportions. 
>
>   From the ever reliable Mrs Beeton:
>
>   Oatcakes (makes approximately 16)
>
>This recipe of Mrs Beeton's is for Scottish oatcakes rather than American
>oatcakes, I fear.  Here an "oatcake" is a very thin crisp dry savoury thing
>which you commonly eat with cheese; nothing like a cake at all, not 1" thick,
>not sweet, and certainly not the sort of thing you get fruit in.  I'd try and
>give you a recipe, but I'm afraid that I just have recipes for the Scottish
>kind too.

I think Chris is correct. Mrs. Beeton's recipe is for scottish oatcakes, which
I am familiar with (I am English myself, as it happens). It has been
surprisingly difficult to turn up a recipe for the kind of oatcakes I'm looking
for, although they are on sale in various places in San Francisco. I'm *still*
looking for such a recipe, by the way...

Cheers,

__
Lol

DOMAIN: lol@cisco.com
UUCP: {uunet,sun}!cisco.com!lol
AT&T: (415)-688-8171
MAIL: Lol Grant, Cisco Systems, 1525 O'Brien Drive, Menlo Park, CA 94025
FAX : (415)-688-8282
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.cooking
Subject: Re: Romanian Recipes Needed
Date: 14 Sep 92 22:54:36 GMT
 <92258.132113TONY@SLACVM.SLAC.STANFORD.EDU>
Organization: Stanford Linear Accelerator Center

And here's one recipe I've received in e-mail:

Date: Mon, 14 Sep 92 16:40:29 CDT
From: Alin-Andrei Carsteanu <alin@icaen.uiowa.edu>
Subject: Re: Recipes
In-reply-to: <92258.131549TONY@SLACVM.SLAC.STANFORD.EDU>
To: TONY@SLACVM.SLAC.Stanford.EDU
Message-id: <9209142140.AA03200@icaen.uiowa.edu>
X-Envelope-to: TONY@SLACVM.SLAC.Stanford.EDU
Newsgroups: soc.culture.romanian
Organization: Iowa Computer Aided Engineering Network, University of Iowa

Try some mamaliga, it's very simple & very specific:
Corn meal in hot water, just a little bit salted, mixed until it becomes
pasty, then served with sour cream and telemea-cheese. (You can find that
in greek groceries, they call it "tulume"-cheese).
        Alin


-----------------------------------
Tony Roder, speaking his mind .....
Newsgroups: rec.food.cooking
From: lindam+@CS.CMU.EDU (Linda Macaluso)
Newsgroups: rec.food.cooking
Subject: Re: Pepper Vodka
Date: 4 Sep 92 21:39:37 GMT
Organization: Carnegie Mellon University


   Not that I've ever had it, but I've seen it.  Bottles of Absolut Peppar
Vodka.  It was perfectly clear.  I don't know what they put in it to give it
the pepper flavor, but I understand it's fairly hot.  Combines the kick of
alcohol with the bite of capsaicin - what an *ss-kickin' drink!
  
                                                            Linda
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: GARLIC BREAD HELP
Date: 8 Sep 92 14:58:50 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <1992Sep4.144836.1415@news.cs.brandeis.edu> reynold@binah.cc.brandeis.edu writes:

>I haven't seen this mentioned yet so here goes---FORGET THE BUTTER!
>Paint the bread with extra-virgin olive oil, sprinkle with garlic
>powder and a touch of basil--put in the toaster oven on top brown or
>a dark setting (depends on your toaster oven).
>
>If you check around, you'll find that most restaurants don't use butter
>at all on their garlic bread--always olive oil. It's better for you too.
>
>Susan

  OK, I'm gonna take you up on this, Susan.  Tonight, being Tuesday night, is
  the famous SPAGHETTI A'LA JOHN night in our household.  Always before, I
  have fixed garlic bread with butter.  Tonight, it is going to be with
  olive oil, instead.  And if you are putting me on, and it is gross, then
  your name is going to be M-U-D :-) 

  Cheers,

  John

--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
  "Sugar and spice/and everything nice/blend it twice/add more spice/
   Then serve over ice..." - original recipe for making southerners
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: Fajita Marinade
Date: 11 Sep 92 19:41:01 GMT
Organization: Stanford Linear Accelerator Center

Geez, i forgot the garlic and salt and pepper and spices.
In otherwords, check some tortilla bags, sometimes they
surprise you.:)
From: lindam+@CS.CMU.EDU (Linda Macaluso)
Newsgroups: rec.food.cooking
Subject: Sea Urchin Sushi (was Re: Chicken Mole)
Date: 4 Sep 92 21:22:52 GMT
Organization: Carnegie Mellon University


   It's not that bad.  Not my favorite, as sushi goes, but it's not 
inedible.  It's got a funny, slippery kind of texture - but no, I don't
think it really tastes like what everybody says it tastes like.  Sea 
urchin is much less bitter.  ;^)
                                                     Linda
Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: Yet Another Pumpkin Request
Organization: Northwestern University, Evanston Illinois.
Date: Mon, 14 Sep 1992 23:35:54 GMT

I thought people would laugh me off this group when I mentioned pumpkin
stew but it looks like there's an interest, so here goes.

I fix this in the fall when you can get fresh pumpkins.  My traditional
Halloween feast is pumpkin stew, basmati rice and pumpkin pie from scratch
with lots of cognac in it!

This recipe is from the Persian cookbook, "Food of Life".  If anyone wants
info on this book I can look it up at home.  It is available in both Farsi
and English.  This isn't an exact transcription of the recipe.


**********************
*Persian Pumpkin Stew*
**********************

1 lb. stew meat (lamb or beef)
2 small pumpkins or 1 med-small pumpkin (see note)
1/2 cup to 3/4 cup dried prunes
2-3 Tablspoons tomato paste
1 teas turmeric
1/8 teaspoon cinnamon
1/2 chopped medium onion
salt and pepper to taste
pinch saffron disolved in 1/4 cup warm water (optional)


note on pumpkin:  baking pumpkins are the best since they are sweeter and
less stringy.  I have used jack o lantern pumpkins when feeling frugal and
the dish was still good. You want about twice the volume of meat in peeled
pumpkin slices.


Brown the meat and add about 1 and 1/2 cups water.  Add tomato paste,
turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook
covered ata simmer for about 1 and 1/2 to two hours.  Meat should be tender and
nearly falling apart stage. You may need to add water during cooking but
you shouldn't end up with more than the stated amount. You don't want a
watery stew.

In the meantime, seed the pumpkin and slice into 2X2 inch pieces and peel.
Brown on both sides in corn oil.  The pumpkin should
become brown in some places and somewhat flexible but not totally cooked.
Add to meat and cook covered an additional 20-30 minutes until tender but
not falling apart.  A fork should go into the pumpkin easily but not break
it up.  Add the prunes the last 5 minutes of cooking.  They shouldn't
really cook too much but should get warm.

Serve over hot basmatic rice.

Enjoy,
Valerie
From: mikea@ready.eng.ready.com (Michael Abidi)
Newsgroups: rec.food.cooking
Subject: REQUEST: Sun Dried Tomatoes
Date: 9 Sep 92 20:37:43 GMT
Organization: Ready Systems


Does anyone have a recipe for sun dried tomatoes? 

I would greatly appreciate it!

===================================
Michael Abidi
mikea@ready.com
Ready Systems, Sunnyvale, Ca.
===================================
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Re: Garlic Bread, pseudo-Italian food, and the English
Date: 8 Sep 92 01:42:58 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu

In article <1554@adpplz.UUCP>
martin@adpgate.UUCP (Martin Golding) writes:

> The truly sad part is, like most of our denatured dishes, it's astoundingly
> good when real. A good bread, sliced by hand and toasted, floated on
> top of freshly pressed olive oil, then rubbed with peeled garlic. Nothing
> but good, basic, foodstuffs. A careful implementation of the Basic Rule
> of all recipes: "Take good food. Don't screw it up. Serve it." (Just for
> fun, it seems to me that the Spanish and Italians are fighting over who
> actually invented it.)

Hear hear.  The version of garlic bread I make at home and for my
friends* consists of fresh pressed garlic with parsley and shoyu in
(virgin) olive oil that's spread on to bread, then toasted or baked. 
It tastes delicious, and ought to be at least a little better for us
than butter versions.  

* Disclaimer: I got this recipe/idea from _Cooking with the Right Side
of the Brain_ - a terrific cookbook but, argh!, I keep forgetting what
the author's name is.

On a side note, I have a question for rfc that's been bothering me for
a while.  I know the difference between virgin and non-virgin olive
oil, but what does 'Extra' virgin mean?  I've never seen 'Moderately'
virgin, or 'Somewhat' virgin, or 'Not Very' virgin olive oil, although
I always keep half an eye out for it ;-).  Does the 'Extra' really mean
anything, or is it yet another marketing ploy?

Jane Deering
fury.eyes@dartmouth.edu
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: Aluminum & Alzheimer's
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Tue, 8 Sep 1992 23:55:29 GMT


In article <Meea6J200WBKQ2e5sm@andrew.cmu.edu>, cj1l+@andrew.cmu.edu (Corwin John Joy) writes:
|> Here's a question I have for this group.  I have a friend who is
|> completely paranoid of (and refuses to cook in) any pan that has
|> aluminum in it.  He claims that high levels of aluminum have been linked
|> to Alzheimer's disease.  Since I have several aluminum pans this mildly
|> disturbs me.  Has anyone else heard anything about this phenomenon, or
|> is my friend just confused? 
|> 
|> Just wondering,
|> Corwin 
|> 
Nothing to worry about. I've been cooking everything in aluminum for years,
and I've never had a problem with... what was it we were talking about?

Silliness aside, there is a correlation between high concentrations of
aluminum in the brain and alzheimers, but a cause and effect has not been
established. If you wish to be cautious about this, you could watch out
for a few things. 

When frying something in an AL pan, use a plastic or wooden spatula so as 
not to grind off tiny amounts into your food. As far as acids, aluminum
is highly resistant to some acids, but not to others, and there are different 
forms of aluminum which react differently to various corrosive mediums, but I 
can't comment on varieties of aluminum in detail. 

However, just FYI, aluminum has a poor or fair resistance to corrosion
when in contact with the following chemicals (Source: Raytheon Corp.). 
This is not a complete or authoritative list for the topic at hand, and 
some of these chemicals are obviously ridiculous, such as cyanide, but if 
any food or cleaner contains any of these, you probably should avoid putting 
it in aluminum.

aluminum sulfate
ammonium chloride
ammonium phosphate
calcium bisulfite
calcium hypochlorite
chlorine (dry)
chromic acid
copper sulfate
ferric chloride
formic acid
hydrochloric acid
hydroflouric acid
hydrogen flouride
lime-sulfur
magnesium chloride
magnesium hydroxide
mercuric chloride
mercury
nickel chloride
nickel sulfate
nitric acid
oxalic acid (the lovely stuff in rhubarb leaves)
potassium chloride (this is a popular table salt substitute)
potassium hydroxide
sodium carbonate
sodium cyanide
sodium phosphate
Newsgroups: rec.food.cooking
From: miorelli@pwa-b.uucp (BoB Miorelli)
Subject: hot pepper chart wanted
Organization: Pratt & Whitney Aircraft
Date: Tue, 15 Sep 1992 03:00:30 GMT

A long time ago someone posted a hot pepper chart (Scoville chart ??)
listing the various hot peppers and their degree of
hotness.  If anyone still has it, I'd appreciate a copy.

Thanks.

-- 

-->BoB Miorelli, Pratt & Whitney Aircraft
                 also, H & R Block Tax preparer and Instructor
pwa-b!miorelli or miorelli@mstr.hgc.edu
Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Fast pasta dinner
Organization: Software Engineering Institute
Date: Thu, 10 Sep 1992 18:15:54 GMT

Made this for dinner last night.  Fast and yummy.  I only had 9 oz of pasta,
so that's what we used.  It barely fed two very hungry people, so I suggest
more.  

Linguine with Anchovies and Garlic 

Ingredients:
9+ oz of linguine
1/2 c olive oil
5-7 cloves garlic, crushed and cut into tiny pieces
2 oz anchvies, cut into smaller pieces
1/2 lb mushrooms, sliced
2-3 T freshly chopped parsley

Directions:
Heat 1/3 c. oil.  Add garlic and saute 1 minuted.  

Add anchovies and stir breaking up the pieces.  Saute 2 minutes, breaking up
the anchovies into tiny bits.

Add mushroom slices.  Sautee until mushrooms are softer and have absorbed oil
and anchovie aroma.   

Pour heated mixture onto cooked lingune placed into serving bowl.  Top with
parsley and extra oil if needed. 

Toss and serve.

Tip:  The mushrooms really absorbed the oil during cooking.  I just added a
few tablespoons for additional moisture.  The shrooms also absorbed the
flavors really well.  I used older mushrooms which had an earthier flavor, and
I think that really added to the dish.       

M.J. Kelly
scarletbegonias@cmu.edu
				
strangers stopping strangers   
just to shake their hand
From: md_norma@csd.brispoly.ac.uk (MD Norman)
Newsgroups: rec.food.cooking
Subject: Apricots/sultanas
Date: 15 Sep 92 12:22:23 GMT
Organization: Bristol Polytechnic, England

Ok,
 no-soak apricots =  dried apricots ( the ones I use are Californian )
 sultanas         =  dried grapes or the wife of a Sultan
Newsgroups: rec.food.cooking
From: drmax@casbah.acns.nwu.edu (Marianna Max)
Subject: Re: Halvah in the Cheese Section (was Re: Marble halvah)
Organization: Northwestern University, Evanston Illinois.
Distribution: na
Date: Sun, 13 Sep 1992 20:14:17 GMT


So okay, anyone have a way to make halvah at home?
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Whole Wheat Pastry Flour
Date: 15 Sep 92 17:25:55 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu


I have a question that's been plaguing me for a while:  Does anyone
know how I can process regular whole wheat flour to substitute for
whole wheat pastry flour in recipes?  I know that regular white flour
can substitute for white cake flour if it is sifted a few times, and
I've been wondering if I can pull a similar trick with whole wheat.

Thanks in advance!

Jane Deering
fury.eyes@dartmouth.edu
Newsgroups: rec.food.cooking
From: jerryg@ssd.intel.com (Jerry Gaiser)
Subject: Re: RECIPE: Cracker Barrels hashbrown casserole
Organization: Supercomputer Systems Division, Intel Corp.
Date: Mon, 14 Sep 1992 22:10:35 GMT

In article <1992Sep14.171339.20443@murdoch.acc.Virginia.EDU> aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
>
>Hominy is what you have left after you wash corn kernels in lye
>and remove the hulls.  It is a white, lumpy starch with no
>flavor of its own.  Hence, it is perfect for flavoring as you
>please.  Here in the South, we like butter, salt and pepper, or
>milk gravy with pork sausage crumbled up in it.  Mmmmm, Mmmmm
>Good!
>

No flavor?! We must be eating different hominy. A favorite quick munchey
is to drain and fry a can of 'yellow' hominy in a little butter and some
freshly ground pepper. Yum.

-- 
Jerry Gaiser
         Usenet: jerryg@ssd.intel.com
        Fidonet: 1:105/380
           PBBS: n7pwf@n7pwf.or.usa.na
From: stanley@maserati.CS.Berkeley.EDU (Kendall S. Stanley)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Recipes for liver, molasses or other forms of iron
Keywords: liver, molasses, iron, recipe
Date: 8 Sep 92 16:13:07 GMT

My wife is seven months pregnanat and her blood has become anemic.
(This is apparently a common pregnancy related thing.)  
Her midwife told her that she should eat beef liver once a week,
and that blackstrap molasses is also good.

My wife does not like liver and though she dutifully choked it down
last nigth, I would like to find some more palitable ways to ease it into
her.  I am going to try making a pate, but I was quite shocked to learn the
amount of fat in one of those so am discouraged about making them 
routinely.

Any hints, recipres or suggestions would be greatly appreciated.

E-mail to stanley@cs.berkeley.edu will reach me sooner than news, but
either way I'll read it.  And, I thank you.

Ken
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Newsgroups: rec.food.cooking
Subject: Re: RECIPES: Haggis (facsimile) and Clapshot
Date: 14 Sep 92 22:39:48 GMT
Organization: Northwestern University, Evanston Illinois.

In article <14SEP92.19491871@vax.clarku.edu> hhenderson@vax.clarku.edu writes:
>I've received several requests for the haggis recipe I mentioned in
>an earlier posting, so here 'tis.
>
>While spending a summer as a cook in the Highlands, I developed a
>taste for haggis and other Scottish specialties.  This recipe was put
>together from several different sources, and is inauthentic in the
>sense that it doesn't call for the more "exotic" varieties of sheep offal
>(very hard to find, where I am), and that it uses rolled, rather than
>pinhead, oats (for anyone who can tell me where to get pinhead oats
>in the USA, a prize awaits).  But I've fed it to many haggis fans, and
>the consensus is that it's a "reasonable facsimile".
>
 ...Interesting Recipe Deleted


Would this be considered kosher?  I understand there's a market for kosher
haggis (mine not to reason why).  Since you developed a yen for this tasty
treat over the summer could you tell me what could possibly attract someone
to authentic haggis?  I understand it's probably my uneducated American
palate at fault, but I can't see myself becoming a haggis fiend (and I have
eaten goat brains in my day).

Valerie
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Best Pots and Pans to buy??
Organization: The Ohio State University
Date: Tue, 15 Sep 1992 18:30:36 GMT


Ed--

My personal "thing" about pots and pans is...don't buy a "set"
of anything.  We cook a lot--different kinds of foods--and have
a lot of different kinds of equipment.  It includes French
tin-lined copper, Le Creuset, Claphalon, cast iron, Cuisinart,
etc., etc.  We use 'em all and probably would be dissatisfied
if *all* of them were calphalon, for example.

I suggest you think about what kind of cooking you do and buy
individual pots and pans as appropriate.  Each piece might
cost a little more than if you bought it in a set, but there's
*always* at least one piece in a set that you would <never>
in a million years use.  Evens out!

Have fun shopping!

Judy Wagner
jwagner@magnus.acs.ohio-state.edu