-=> Ed Vance wrote to Dave Drum <=-

 > > 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.

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

 DD> http://tinyurl.com/COPPERAS-PAN

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

 EV> Thank You for the comments.
 EV> I'll print them out for My Wife's consideration.

If Momma isn't happy ain't no one happy.

 DD> Always happy to add to the confusion ...........

 EV> I made a Tagline out of that one.

GASP! I'se mortalised .....  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marcella's Immortal Tomato Sauce
 Categories: Vegetables, Pasta, Cheese
      Yield: 4 servings

      2 lb Fresh, ripe tomatoes;
           - blanched, peeled, chopped
           +=OR=+
      2 c  Canned imported Italian plum
           - tomatoes; cut up, w/their
           - juice
      5 tb Butter
      1 md Onion; peeled, halved
           Salt
      1 lb Dry pasta (spaghetti, penne,
           - rigatoni) cooked al dente
           Fresh grated Parmigiano
           - Reggiano for the table

  Put either the prepared fresh tomatoes or the canned in a
  saucepan, add the butter, onion, and salt, and cook
  uncovered at a very slow, but steady simmer for 45
  minutes, or until the fat floats free from the tomato.

  Stir from time to time, mashing any large piece of tomato
  in the pan with the back of a wooden spoon. Taste and
  correct for salt. Discard the onion before tossing the
  sauce with pasta.

  Number of servings (yield): 4

  Essentials of Classic Italian Cooking; Marcella Hazan

  RECIPE FROM: http://www.amateurgourmet.com

  Uncle Dirty Dave's Archives

MMMMM

... I try to take one day at a time, but often several days attack at once

--- BBBS/Li6 v4.10 Dada-2