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Old 02-18-2004, 10:45 PM   #11
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Elf, Is that cooking vessel you are utilizing a non reactive metal? i.e. stainless steel? Please don't tell me it's aluminum. Wow , I learned what "reactive" meant just after I boiled some eggs in my brand new aluminum pot. Whoa! it turned Black! (oxides) scrubbed it 'till my fangers fell off, to no avail! Yikes! Lesson learned! (that was some years ago) Anyhoo, I've studied metalurgy since I was a yung'un, Please tell me the molecular composition of yer pot is! (just for grins, and the sake of our food research. Post us a hungarian goulash recipe, please!) To all, share grins, knowledge, experiences, and maybe be sometimes, some goofy humor, to maybe make US or someone who needs it Bust out laughing! We're the best! Atomic Jed!
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Old 02-18-2004, 10:50 PM   #12
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Hi A.J.,

My pots and pans are a hard anodized aluminum, which is different that "our mother's" aluminum 8) It's not made out of the same thing that makes us forget.......I don't think anyway :P
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Old 02-18-2004, 11:01 PM   #13
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WOW! Elf! Yer faster than Quick Draw McGraw!!! I have to contemplate a response that could maybe, nearly equal ya! LOL! Yer Good! Atomic Jed! said!
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Old 02-18-2004, 11:06 PM   #14
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Here is your goulash recipe 8)

just click here
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Old 02-19-2004, 08:06 AM   #15
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Thanx for the recipe Kitchenelf! Atomic Jed!
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Old 02-22-2004, 09:57 AM   #16
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marshmellow,

Is the sauce actually separating or is just getting thinner from the water clinging to the noodles?

If it is separating (clumpy solids floating in a watery sauce) it is relating to the ingredients in your sauce. What is in your sauce? Cheese? Milk? Cream?
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