Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/5/84; site mtuni.UUCP
Path: utzoo!watmath!clyde!cbosgd!ihnp4!houxm!whuxl!whuxlm!akgua!akguc!mtunh!mtuni!mgh
From: mgh@mtuni.UUCP (Marcus Hand)
Newsgroups: net.cooks
Subject: Re: clean copper pans with ketchup!
Message-ID: <245@mtuni.UUCP>
Date: Thu, 27-Feb-86 16:44:35 EST
Article-I.D.: mtuni.245
Posted: Thu Feb 27 16:44:35 1986
Date-Received: Sat, 1-Mar-86 16:29:35 EST
References: <4083@glacier.ARPA> <4965@alice.uUCp> <242@mtuni.UUCP> <3803@pur-ee.UUCP>
Reply-To: mgh@mtuni.UUCP (Marcus Hand)
Organization: AT&T ISL Holmdel NJ USA
Lines: 27

In article <3803@pur-ee.UUCP> mj@pur-ee.UUCP (Slartibartfast) writes:
>>I recall my mother boiling up rhubarb for a rhubarb and orange crumble,
>>or a rhubabr and custard whenever one of her aluminum saucepans showed
>>signs of oxidation (for example, after cooking eggs they go a darkish
>>grey color.)  They always come up bright and shiny.
>>-- 
>>				Marcus Hand	(mtuni!mgh)
>
>	I don't like to pour water on anybody's fire, but this
>	is worth noting... The reason the pans came up so shiny
>	is because the acid in the food ate away the top layer
>	of aluminum, and guess where that metal ended up.  I 
>	remember reading somewhere that high dietary levels of 
>	aluminum have been linked with depression in some people,
>	along with a note that acid foods should never be cooked
>	in aluminum.  On the other hand, I've cooked spanish rice in 
>	aluminum, resulting in shiny pans and only minimal 
>	suicidal tendencies. :-)
>
>-------------------------------------------------------------------------------
>Mark A. Johnson - Purdue University Department of Electrical Engineering
>		(Department of Redundancy Department) 
>UUCP:..allegra!purdue!pur-ee!mj USPS:411B S. Chauncey, W. Lafayette, IN 47906

And I always thought I got pissed off because I didn't like rhubarb :-)
-- 
			Marcus Hand	(mtuni!mgh)