Isn't a lentil the source of that old KGB favorite poisin, reisin?

Just wondering...;-P

________________________________
From: Alistair Bell <albell@SHAW.CA>
To: vanagon@GERRY.VANAGON.COM
Sent: Sun, May 9, 2010 1:15:56 PM
Subject: Re: 12V Slow Cooker Tests

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