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

 > The photo in the booklet didn't show the bottom of the pan.

 ML> The other thing about copper is that you need to
 ML> maintain it a whole bunch more than more modern
 ML> cookware - the inside has to be tinned periodically,
 ML> and the bottom takes a lot of elbow grease to keep
 ML> shined up.

 DD> They ones I looked up on the internet machine all had stainless steel
 DD> bottoms and a "non-stick ceramic" coating on the interior. As to
 DD> keeping them shined up - I have copper-bottom Revere-ware pats and
 DD> skillets that respond well the a little thing I use called "Barkeeper's
 DD> Friend" and a bit of elbow grease.

 DD> www.barkeepersfriend.com

 EV> We have a can of that here but don't think She has used it on cook
 EV> ware. I'll mention it to her.   Thanks.

Keep in mind that Barkeeper's Friend is mildly abrasive and will give your
copper a satin finish. If, for some reason, you want a shiny/glossy finish you
will need a can of Brasso and/or a "jeweller's cloth" --- a soft polishing
cloth generally sewn to another, somewhat coarser cloth impregnated with
jeweller's rouge. If you've been in the military you will be familiar with
these items.   Bv)=  Probably more familiar than you wanted to be. Nevr-Dull
(available at Auto Zone and other car parts places) also works. Their blurb
says "A go-to metal polish for car guys for over 70 years. Nevr-Dull’s proven
mildly abrasive cotton wadding and cleaning solution can help to maintain the
appearance of any metal surface, removing rust and tar with little mess and
easy application. Just a little goes a long way."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Polnische Jaegertopf (Polish Hunter's Casserole)
 Categories: Pork, Beef, Casseroles, Vegetables, Wine
      Yield: 4 Servings
 
      1    Pig's Kidney
    300 g  Pork
    200 sm Frying sausages
    200 g  Ox liver
      8    Shallots
    200 g  Mushrooms
      1 cl Garlic; crushed
      1    Celeriac
      3 tb Butter
      1 ts Salt
    1/2 ts White pepper
    1/2 ts Paprika
      2 tb Tomato puree
    250 ml Dry white wine
      1 tb Soy sauce
 
  This dish is best accompanied by sauerkraut and steamed
  potatoes or country bread. Drink beer with it.
  
  Split and clean the kidney thoroughly and put it into a
  bowl. Pour over it some boiling salted water and leave to
  soak a couple of minutes. Then dry it, and cut it into
  slices. Peel the shallots. Cut the pork, liver and peeled
  celeriac into 4cm cubes.
  
  Put the fat into a large casserole, and lightly brown the
  shallots and celeriac. Add the offal, meat and sausages
  and fry the lot together 5 to 10 minutes.
  
  Clean the mushrooms, and add them, together with the
  garlic and tomato concentrate (puree) to the dish. Then
  add salt, pepper, paprika and pour over the wine. Bring to
  the boil, cook fast a couple of minutes to eliminate the
  alcohol, cover and simmer slowly until the meat is tender
  (about 40 minutes). Stir in the soya sauce, and correct
  the seasoning.
  
  German Cookery Cards. (Eint”pfe).
  
  From: Ian Hoare
  
  Date: 04 Dec 96 National Cooking Echo
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Behind the phony tinsel of Hollywood lies the real tinsel -- Oscar Levant
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32