Summary
Whether roasted on campfire coals and ashes or simmered atop a sleek, glass-topped electric range, beans cooked in a micaceous pot are reputed to taste better than those cooked in metal or glass containers. Potter Vilis Shipman says he only adds only a pinch of salt to a pot of beans because the mica in his cookware adds a sodium-like taste. But, he added, the flavor of mica is more complex and subtler than salt; it's even a bit sweet.
Shipman shows his line of elegant, thin-walled micaceous cookware at the 21st annual Contemporary Hispanic Market on Lincoln Avenue on Saturday and Sunday, July 28 and 29.See the full content of this document
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Unharried Potter
Native Americans living in the northern Ro Grande region started cooking in micaceous pots as early as 1300. For centuries, Southwestern Indians made elegantly proportioned and intricately painted water and storage jars, but their micaceous cookware...
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