Elaine Koogler wrote: > > I'm a little confused here. What I came up with were pork roasts, and I have no > idea how they could have stuck to a pan. I assume gelatin is involved, and that there's a sort of suction factor. Adamantius, who would never insinuate that Dame Aoife's cooking sucks or anything like that ; ) - -- Phil & Susan Troy troy at asan.com