-=> Quoting Ed Vance to Michael Loo <=-

 > Is the copper on the bottom?

 EV> The photo in the booklet didn't show the bottom of the pan.
 
 > (the ones I've used are copper on
 > the outside and tin on the inside).

They should be tin or stainless steel lined on the inside. Copper
can get corroded with and dissolve in both acidic and alkaline
fluids and too much copper in your food isn't good for you.

 > Square pans would be harder to get food out of the corners of.

 EV> I asked and She said "You can get more in a square pan".

Just get a bigger pan!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alsatian Pork Stew
 Categories: Pork, Sausage, Chicken, French, Stews
      Yield: 4 Servings
 
    1/4 lb Bacon; medium dice
      1 c  Onion; minced
     16 oz Sauerkraut; drained
      2 tb Brown sugar
      2    New potatoes; quartered
      2    Apple; peeled, cored, and
     12    Whole juniper berry
      6    Whole peppercorns
      2    Whole clove
      1    Sprig parsley
      1    Whole bay leaf
      1    Cheesecloth; 6x6-inch
      4    Smoked pork chops;
    1/2    -inch thick
      4    Beef frankfurters; scored
           Diagonally
      2 c  Chicken stock; unsalted
 
  Combine bacon and onions in a dutch oven, over a medium flame. Heat
  and stir for 10-15 minutes, until bacon is crisp. Remove from heat,
  drain well. Stir in sauerkraut and brown sugar-mix well.  Add
  potatoes and apples. Combine juniper, peppercorns, cloves, parsley,
  and bay in cheesecloth. Secure with string, as for a sachet. Add
  sachet, chops, frankfurters, and stock. Bring to a boil, cover,
  reduce heat, and simmer for 30 minutes. Remove and discard sachet.
  Serve hot.
  
  Recipe by: TJ Hill - Appetites Catered
  
  From: Diana R
 
MMMMM




Cheers

Jim


... Men opening car doors for wives: it's either a new car or a new wife.

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