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From: steiny@scc.UUCP (Don Steiny)
Newsgroups: net.cooks
Subject: Re: Re: any value in browning elements?
Message-ID: <481@scc.UUCP>
Date: Sun, 31-Mar-85 23:49:10 EST
Article-I.D.: scc.481
Posted: Sun Mar 31 23:49:10 1985
Date-Received: Mon, 1-Apr-85 16:20:30 EST
References: <344@cmu-cs-k.ARPA> <2529@nsc.UUCP>
Organization: Computational Linguist
Lines: 25

>
> In article <344@cmu-cs-k.ARPA> dba@cmu-cs-k.ARPA (David Anderson) writes:
> >My wife and I are convinced that we want a microwave, but we're wondering if
> >those that have a browning element are worth the extra cost.  Any comments
> >from those who have one about how useful (or not) they have found this to be?
> 
> I don't see much that a browning element can do that a $1.50 bottle of
> Browning sauce can't do as well. 
> Chuq Von Rospach, National Semiconductor
> {cbosgd,fortune,hplabs,ihnp4,seismo}!nsc!chuqui   nsc!chuqui@decwrl.ARPA

	Actually, the fact that microwaves do less browing is a plus.
Burned, oxidized, fats cause havoc in the body and have been implicated
as a possible cause of cancer.   On the other hand, I would not imagine
Browing sauce would be any better.

	I bought a browning dish for my microwave and I use it for
lamb chops.  It works great.


-- 
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