On Tue, 1 Jul 2008 14:17:04 -0700, "Dimitri" >
wrote:

>> But there's a distinct difference in the desired outcome of Boston baked
>> beans and pinto beans. I totally agree with the reason Dimitri does not
>> use a slow cooker for this.
>>
>> As far as slow cookers go, I have two of them and only rarely use either
>> one, primarily because even when I "adjust" recipes to cook in them, I'm
>> rarely excited about the results. There's something to be said for the
>> radiant dry heat of an oven.
>>
>> --
>> Wayne Boatwright
>
>Right you are.
>
>IMHO the difference is a moist cooking environment or a dry environment.
>It's a whole different set of rules.
>
>It's just like the difference between barbeque and grilling.

Very interesting. Thanks to you both.

Lou