Hey! That post was answering me, Old Bear! Talk about a
flashback.

I did get the High Altitude Cookbook referenced below, and it came in
handy with a LOT of things. On the other hand, I found a lot of their
meat recipes to be very drying, and had to adapt (adding water, broth,
etc.)

One tip I *just* learned ... don't use air-insulated cookie sheets as
they make all the gooey bits melt too fast.

Alia - enjoy your adventures in high-altitude cooking. Everything
works pretty much the same except for baking and boiling. I do my
beans in a crockpot for about 14 hrs total & they come out great (2 on
high, 10-12 on low, soaked for about 12 hrs before cooking).

Angel

On Sun, 7 Dec 2003 15:14:42 -0500,
(The Old Bear) wrote:

>
>Alia:
>
>Some of the best answers are recycled... here is a post which I made
>to this newsgroup in answer to a similar question about a year ago:
>
>--------------------------------------------------------------------------
>
>Newsgroups: rec.food.baking
>From: (The Old Bear)
>Subject: High-Altitude bread recipe?
>Date: Wed, 16 Oct 2002 18:18:26 -0400
>
>Angel > writes:
>
>>From: Angel >
>>Newsgroups: rec.food.baking
>>Subject: High-Altitude bread recipe?
>>Date: Wed, 16 Oct 2002 04:02:34 GMT
>>
>>Can any of you offer a tried and true recipe for homemade white or
>>wheat bread ... that won't be watery and unusable at altitude? I'm at
>>6000 feet, and had just learned to make it from scratch at sea level
>>before moving here!
>
>You may find this book helpful:
>
> The New High Altitude Cookbook
> by
> Beverley Anderson & Donna Miller
> ISBN: 0394513088
>