[Sca-cooks] Bad Cooking at Feasts - was Re: good taste

[Tom Vincent]

I got rid of all my aluminum (well, except for the very fine Magnalite 
set of thick, dark, spun ones) 20 years ago and have never looked back.  
Everything's cast iron, either seasoned or enameled.  Easiest to cook 
with, easiest to clean, no odd tastes.


Duriel

Anne-Marie Rousseau wrote:
> oh yeah, and speaking of "oops!"
>
> I made a bunch of cretonnee of new peas from le menagier. yum! fresh peas, cooked 
> in milk with saffron, ginger and a bit of parsley. pureed and thickened with 
> breadcrumbs. one of my faves :).
>
> we made it and stored it in our big pots, and then heated it up in same.
>
> all of the batches tasted like tinfoil. apparently the aluminium pots reacted with 
> the pea soup. Which I dont get. I mean, if it was acidic, or really basic? sure. 
> but peas in milk? it doesnt get any more neutral pH than that!
>
> I was very very sad. did I mention how yummy the stuff is?. we didnt serve it 
> (well, we started to but pulled it back when the baroness came up to me and 
> whispered..."there's something funny...") and I cried as I dumped it in the trash :(
>
> interestingly, of the people who got some, 1/2 thought it was inedible. the other 
> 1/2 was in two camps...those who didnt mind the tin foil taste (ugh) and a group of 
> folks who couldnt taste it at all. 
>
> to this day I dont use aluminium pots or pans for anything but boiling water for 
> dishes and maybe baking chicken in no sauce. maybe.
>
> --Anne-Marie
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-- 
***********
Tom Vincent
***********
The new Tom Hanks film is based on a book full of lies, deceit & corruption.  
It's also based on Dan Brown's "The daVinci Code"