[Sca-cooks] Imaginary list was Re: Irish Stew recipe

[Philip & Susan Troy]

Also sprach Randy Goldberg MD:

>The rice was parboiled in plain water for about 7 minutes, then dumped out
>and the almond milk was added. It was then cooked for about 20 minutes, by
>which time it was burned, despite almost constant stirring. Next time I will
>NOT use a 20 qt stock pot - if I really NEED that much rice, I'll do it in
>two or three smaller vessels - you just CAN'T keep that much stuff in
>constant motion without a motor. :-)

You might consider using pots with extremely heavy bottoms. Failing
that, you might be able to use either a store-bought heat diffuser
(do they still make those?) or even have one of the armorers crank
out a plain, heavy steel (or better yet, iron) disk (minimum 8-gauge
boiler-plate). Sit that on the burner and put the pot on top. Not the
most elegant of solutions but it does help.

Adamantius