-=> Ed Vance wrote to MICHAEL LOO <=-

 > > My Wife and I have seen those Television commercials about Copper Fry
 > > Pans
 
 > Is the copper on the bottom? Copper is supposed to
 > distribute heat more evenly, which I guess it does,

 EV> I don't know.
 EV> The photo in the booklet didn't show the bottom of the pan.

Here is a link to a suite of "copper pan, lid, basket, etc." It has a 
non-stick coating and a stainless steel bottom "puck".

http://tinyurl.com/COPPERAS-PAN

There are also right there, at that same site (Amazon) listings for the Green 
pan(s) that were being discussed as well. To be honest I found a number of 
deals and prices - including the "As Seen On TV" (as if that were a 
recommendation) for less $$$ but with less pieces and not nearly so many 
pixtures. Uncle Bing returned a *LOT* of hits on "square copper pan".

Always happy to add to the confusion ...........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Square Spring Roll (Ram Goi)
 Categories: Oriental, Eggrolls, Seafood, Pork, Vegetables
      Yield: 2 Servings
 
    1/2 lb Raw shrimp; shelled,
           - deveined
           Black pepper
    1/2 ts Granulated sugar
      2    Scallions; white & green
           - parts
    1/2 lb Pork butt
      1 ts Fish sauce (nuoc mam)
      1 cl Garlic
      1 tb Vegetable oil
     10    Dried rice papers (banh
           - trang)
 
  For dieters or the cholesterol conscious -- an oven baked
  version of spring rolls. In Vietnam these are often baked
  over charcoal.
  
  Cut the shrimp into small pieces and sprinkle with the
  black pepper and the sugar. Slice the scallions crosswise
  into very thin slices. Slice the pork into thin pieces, 3"
  x 2" x 1/8".
  
  Combine half the sliced scallion with the shrimp and meat,
  the fish sauce and a dash of black pepper.
  
  Chop the garlic fine; place on a platter near the stove,
  along with the remaining scallions.
  
  Heat the oil and fry the garlic and remaining scallion
  briefly until they brown slightly. Add the pork-shrimp
  mixture and keep stirring over high heat until cooked,
  about 5 minutes.
  
  Cut or break the 10 rice papers into quarters. Place the
  cut rice papers on a flat surface. Using a pastry brush,
  or your fingers, paint water over the entire surface of
  each of the pieces; this is to make the brittle papers
  become soft and flexible. Try working an about 10 quarters
  at a time. This will help you work faster. While some of
  the wrappers become pliable, you can be filling the
  others.
  
  Place 2 pieces of shrimp and 2 small pieces of pork on the
  pointed end of a paper, arranging the filling in a square
  shape. Bend the pointed end over the filling and roll
  twice, then fold the sides over and continue to roll into
  a 2" long cylinder about 1 inch thick. Place on a tray,
  with the open end on the underside to prevent unrolling,
  while you fill the remaining rolls. Place the rolls in the
  oven, directly on the oven rack, without preheating. (They
  can be crowded together while baking so that you can get
  many onto 1 rack.) Again, be certain to place them open
  end down; turn the oven to 350oF/175oC and bake them for
  about 40 minutes, 20 minutes on each side.
  
  NOTE: These can be filled several hours before cooking,
  covered with a plastic wrap, and refrigerated. Or they can
  be baked and then kept at room temperature for several
  hours. They never lose their crispness. Use bamboo
  chopsticks or tongs for turning the rolls.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria
  Zimmerman, Barron's, 1979.
  
  Posted by Stephen Ceideberg - 14 April 1991
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I just love Chinese food. My favourite dish is number 27. - Clement Atlee
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