-=> Janis Kracht wrote to Dave Drum <=-

 JK> It doesn't remove the black stuff, just the copper "tarnish" or
 JK> whatever it is that makes the copper-bottoms not shiny :)

 JK> The all-stainless-steel revereware sets looked nice to me so I did buy
 JK> my mother-in-law a set of those one Christmas.  She liked them but
 JK> didn't like the idea of soaking to get cooked on food off them.. I
 JK> tried to explain how easy they were to use, but she just never liked
 JK> them.  To each his own I suppose (grin).

Spoiled by teflon and Silverstone? The secret to not having to soak the pots is
to pay attention to your muttons and don't let stuff stick/get cooked on. Hack,
soaking pots is easy. Fill them with soapy water and let them stand there by
themselves until you are ready to finish up.

 >> Greenbeans are going nuts in my garden this week so we've enjoyed this
 >> one a few times:

 >I wish I had a mess of beans - I'd give my 3 quart Revereware w/steamer
nsert
 > a work out.

 JK> hehe :)  Yes, it does the trick. :)

 > Title: Dave's Old-Fashion Green Beans

 JK> Looks yummy :)

 JK> I didn't plant any Zuccini this year.. but if I had...

Didn't know people actually planted zucchini - thought it spread like kudzu. Or
zoysia grass.

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

      Title: Pork Tenderloin w/Kudzu Salsa
 Categories: Pork, Sauces, Salsa, Greens, Citrus
      Yield: 4 Servings

    1/2 c  Soy sauce
      1 tb Sesame oil
      2 ts Teriyaki sauce
      2 cl Garlic; minced
      1 ts Ground ginger
      1 lb Pork tenderloin
    1/2 ts Oregano
    1/2 ts Cumin
    1/4 c  Honey
      2 tb Brown sugar

MMMMM------------------------KUDZU SALSA-----------------------------
      1 c  Kudzu vine tips; diced,
           - freshly boiled
      1 lg Tomato; diced
      1 tb Red onion; minced
      1 ts Olive oil
    1/4 ts Salt
      2 tb Honey
      1 tb Cilantro
      1 tb Lime juice

  Kudzu (also known as mile-a-minute vine, foot-a-night vine
  or the vine that ate the South) is perfectly edible and
  completely free for the taking. Only the young leaves and
  vine tips are tender enough for human consumption. Make
  sure picking area has not been sprayed with chemicals to
  kill the kudzu. Marinating time not included in prep time.

  Combine first 5 ingredients in a large shallow dish or
  heavy-duty Ziploc plastic bag; add pork.

  Seal or cover and marinate for 6-8 hours in the fridge.

  To prepare salsa, combine all ingredients, cover and chill
  until ready to serve.

  Preheat oven to 400oF/205oC and spray a roasting pan with
  cooking spray.

  Remove pork from marinade, discarding marinade.

  Stir together honey and brown sugar; brush pork with honey
  mixture.

  Place meat in prepared roasting pan; sprinkle with oregano
  and cumin.

  Bake for approximately 25 minutes or until your meat
  thermometer reaches 160oF/70oC.

  Cut pork into slices; serve with Kudzu salsa.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Foods labeled "high fiber" now labeled as "tastes like cardboard"

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