Date:         Sun, 9 May 2010 10:15:56 -0700
Reply-To:     Alistair Bell <albell@SHAW.CA>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Alistair Bell <albell@SHAW.CA>
Subject:      Re: 12V Slow Cooker Tests
Comments: To: Malcolm Stebbins <mwstebbins@YAHOO.COM>
In-Reply-To:  <107007.73043.qm@web111710.mail.gq1.yahoo.com>
Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed

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