Text 8143, 96 rader
Skriven 2008-06-01 09:42:37 av Glen Jamieson
     Kommentar till en text av Jim White
Ärende: CO+H2+O2 = CO2+H2O 80601
================================
 -=> Quoting Jim White to Glen Jamieson <=-

 GJ> These days the gas supplied for domestic use here is natural gas from
 GJ> gas mines, which contains a mixture of hydrocarbons, but not much CO,
 GJ> so would-be suicides find the old oven trick disappointing - unless
 GJ> they then lit a cigarette.  As, like propane, it doesn't have much
 GJ> smell of its own, a small amount of an additional component provides
 GJ> the smell to warn of gas leaks.  Some claim that it is a garlic smell,
 GJ> but it is nothing like any garlic I would cook with.

 JW> IIRC, the odorant you describe is known as Mercaptan

A very powerful stinky.  Skunks use butyl mercaptan as their deterent.

First day of Winter here, so time to cook up a pot of beans.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pressure Cooking Beans
 Categories: Information, Vegetables, Basics
      Yield: 1 Info file
 
MMMMM-------------------PRESSURE COOKING BEANS------------------------

MMMMM--------------------------SEE ALSO-------------------------------

MMMMM------------------DRIED BEAN COOKING TABLE-----------------------
 
  1. Place the material to be cooked in the cooker.  Fill no more than
  half full of food and water.  Remember to use fresh water, not the
  soaking water.
  
  2. Add at least 1 Tablespoon oil to prevent the contents from foaming
  up when they begin to boil, and any seed coats from clogging the
  steam valve.
  
  3. Place the cover on securely.
  
  4. Heat to boiling. Let steam escape for one minute.
  
  5. Place the cover on securely.
  
  6. Set the cooker on high heat until the pressure regulator begins to
  rock gently. Start counting cooking time.
  
  7. Reduce heat to maintain a slow, steady, rocking motion of the
  pressure regulator.
  
  8. Cook the beans until tender. Recommended cooking times are only
  approximate because of the age of the bean, soaking time, water
  hardness, type of bean, etc... The following are recommended cooking
  times.
  
  a) Hardest Beans: Soybean
     At  15-lb pressure--cook for 25-30 minutes
  
  b) Hard beans:  great northerns
                  kidney beans
                  whole Peas
                  red beans
                  black beans
                  garbanzos (chickpeas)
                  brown beans
     At 15-lb pressure--cook for 10-15 minutes
  
  c) Soft Beans:  lima beans
                  pink beans
                  pinto beans
                  navy beans
    At 15-lb pressure--cook for 10 minutes
  
  d) Softest Beans: split peas
                    black eyed peas
                    lentils
     (soaking unnecessary)
    At 15-lb pressure--cook for 6-10 minutes
  
  If your pressure cooker only goes to 10-lbs, double cooking times.
  
  9. At the end of the cooking period, or if you want to check beans,
  totally reduce the pressure by turning off heat and releasing
  pressure valve. There is less risk of skin breakage if pressure
  releases slowly. As soon as the pressure has completely dropped, and
  no more steam is escaping from release valve remove the cover.
  
  Original Source not noted on file
 
MMMMM
 


... Anyone who cooks beans and peas in same pot is very unsanitary.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)