On Thu 10 Feb 2005 07:17:04a, Phred wrote in rec.food.cooking:

> Wayne, why do you peel the carrots? Years ago I peeled spuds and
> pumpkin, but I gave that away decades ago -- and I've never felt the
> need to peel carrots, baby or otherwise. So, is there some reason you
> go to this sort of trouble?

Dunno, really, I just always have, especially for cooking. Guess it's
because my mom always did. If the carrot skins are really nice and
unblemished, I will sometimes eat them raw without peeling.

>>3 garlic cloves, chopped fine 1 cup Coca-Cola or other cola, at room
>>temperature
>
> I must say I'd never have thought of using that! :-)

I hadn't either, but it adds a surprisingly nice flavor.

>>
>>Preheat oven to 350 degrees F. Have ready a large size Reynold's
>>cooking bag and a 9 x 13 baking pan.
>
> Can't say I've heard of those Reynold's things here in Oz -- not to
> say they aren't around of course! Is it what I would generically
> refer to as an "oven bag", or is there a bit more to it than that?

Yes, I'm sure it's the very same. In fact, I realized that Reynolds calls
them oven bags as well. Just a local US brand.

http://www.dinnerunplugged.com/reyno...tion/products/
oven_bags/index.asp

Cheers!
Wayne