Great "post" that, about lintels... ; ) Jim On Sun, May 9, 2010 at 12:15 PM, Alistair Bell <albell@shaw.ca> wrote: > Malcolm > > if you are in the habit of eating "lintels" why do you worry about > red meat and aluminium? > > :) > > alistair > > PS I've had a great little backpacking pressure cooker for years, > (good for winter camping) I use it in the van. Its aluminium and > proud of it. Maybe if some peer reviewed paper was to show adverse > health effects I might stop using it, Malcolm, any such papers? > > On 9-May-10, at 9:56 AM, Malcolm Stebbins wrote: > > I'll chime in here. An alternative to the slow-cooker is a pressure > cooker. Pressure cookers are not so popular in N America, but I have > been using one now for about a year. Cooking time in a pressure > cooker takes less time than in a pot, maybe it takes anywhere from 5 > minutes for things like split peas, 15 minutes for lintels and other > beans, 20 to 30 minutes for those of you have not heard that red > meat is highly correlated with nasty health issues. > > One can mix the ingredients similarly to a slow-cooker (beans, > veggies, spices, olive oil), and then put the pressure cooker over > the stove burner (maybe with a flame diffuser) and in a few minutes > it's all done. Many recipes on the web. > > They come in 2.5 liter, up to 8 liter. Also, I'll suggest that for > health reasons, consider ONLY Stainless Steel and not aluminum. > > FWIW, I've had the Fox Hill burner top oven ( http:// > www.foxhill.net/ ) that was recommended by Larry Chase, but I've > rarely used it.....maybe this summer. m2cw Malcolm > |
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