tag:blogger.com,1999:blog-3258092573486033491.post5968616040859177368..comments2024-01-11T02:09:55.501-08:00Comments on The Guardian Service Ware Blog: Tuna Noodle Casserole... with integrityUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3258092573486033491.post-45419556043418705892010-02-18T22:44:42.355-08:002010-02-18T22:44:42.355-08:00While Guardian Service cookware is excellent for s...While Guardian Service cookware is excellent for stove-to-table service, it shouldn't be used to store food. The longer food remains in contact with the aluminum (especially highly acidic foods), the greater the chance of pitting or damaging the pan and the greater the amount of aluminum absorbed by the food.<br /><br />We're all of us wired to respond to salts and fats—it's why so many of our favorite corporate "fudz" are swimming in them. I find the waterless cooking methods preserve so much of the foods' flavor that I cook with less fat and salt and enjoy their effect more as a finishing note (a pat of butter, drizzle of olive oil, or freshly cracked sea salt).Anonymoushttps://www.blogger.com/profile/11602243725998256079noreply@blogger.comtag:blogger.com,1999:blog-3258092573486033491.post-1334261208975725002010-02-18T11:39:03.752-08:002010-02-18T11:39:03.752-08:00yummm ... tuna casserole. I totally get the desire...yummm ... tuna casserole. I totally get the desire to go beyond the canned goods element in this recipe. They're sort of the McDonaldization of food: copious salt + fat = involuntary thalamustic gustatory response.<br /><br />One question: part of the casserole experience is taking leftovers in the pot to the refrigerator, and then reheating the pot. How does aluminum handle that move from cold to hot, and then possibly back again?CMmartinhttps://www.blogger.com/profile/01189174319044579188noreply@blogger.com