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
>