Text 35360, 164 rader
Skriven 2016-01-21 06:59:59 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Pressure Cooker was:Cabinets
====================================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> We bought a small electric pressure cooker from Aldi's a few months
 RH> ago. It has a rice cooker feature--does brown rice in about half an
 RH> hour, start to finish. Can't steam in it but I can use it for a slow
 RH> cooker as well as a pressure cooker (but not canner). It works quite
 RH> well for all functions.

 DD> I have my mother's old Mirro pressure cooker with the rocking jigger
 DD> valve (I finally found the jigger) but haven't used it as a pressure
 DD> cooker for twenty or more years. It's a decent enough large sauce pan,
 DD> though - if things don't need covered.

 RH> I could have had my mom's old (don't remember what brand) ressure
 RH> cooker but decided it was not worth it. Hers had the dial pressure
 RH> gauge, something I never was too impressed with. My canner cooker has a
 RH> weighted pressure gauge; I trust it a lot more.

I don't understand how weight can be a gauge. Are you sure you don't mean 
pressure relief. I've bought big (25-30 quart) former pressure cookers from 
the various Op Shops around - they are no longer useful as pressure cookers 
unless one can mold rubber to make a new gasket for each one. But, they do 
serve nicely as chilli pots when cooking for a chilli supper - each one can 
hold a 10# of meat batch od chilli w/beans.

Anyway - most of these had a pressure gauge and a separate (and adjustable) 
pressure relief. The one which didn't have a gauge also didn't have a lid .... 
just the toggle bolts to clamp one down.

 DD>     8<----- EXCISION DONE ----->B

 RH> OK, hardest part will be the dried celery leaves as we don't go thru
 RH> that much celery.

 DD> My current supply of celery leaf came from the Odd Lots store. I've
 DD> also bought it from the spice aisle at regular grocery stores, etc.
 DD> I'll bet your Whole Foods or Penzey's has it was well. One could, I'd

 RH> OK, I just grabbed a Penzey's catalog. They offer celery flakes, salt
 RH> and seed. They say that 1 TBSP of flakes equals one small fresh stalk
 RH> of celery--think it'll work? We were in Whole Foods the other day; I
 RH> should have looked. Also, The Fresh Market chain has a good herb/spice
 RH> section; I'll check it out next time we go. Nearest ones are in Raleigh
 RH> so it may take a while tho.

 DD> Stalk or rib? One of my pet peeves is people who refer to a stalk
 DD> (bunch) of celery in a recipe when they really mean an individual rib
 DD> from the stalk.

 RH> Have to do some further checking but I suspect they mean one TBSP
 RH> equals one rib. I know, I can get annoyed too.

I wonder how many beginning cooks have been caught out by ambiguous directions 
like that.

 DD>       Title: Hoirino me Selino: Lemon Pork w/Celery
 DD>  Categories: Pork, Citrus, Stews, Vegetables
 DD>       Yield: 8 Servings

 RH> Different, but looks good.

Now that I have a useable kitchen again that one will probably transition from 
"Uncle Dirty Dave's Archives" to "Uncle Dirty Dave's Kitchen". But, not this 
week - Humphrey's has fresh chicken leg quarters priced @ 49c/lb in a 10# bag. 
I'll be busy making noodles for chicken and noodles, Jewish penicillin, 
rendering schmaltz, making stock, etc.

This recipe was halved from the original chilli supper recipe. To make it for 
a large group or fund raiser get a big pot like I was talking about above, a 
LONG spoon so you can stir the stew, and double the quantities called out. And 
enjoy - your guests certainly will.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Supper: The Recipe
 Categories: Stews, Chilies, Beef, Poultry
      Yield: 32 servings
 
      5 lb Chilli grind chuck *
      8 oz Suet
      3    Ribs celery; w/leaves
      1 ts Jalapeno powder; + more to
           - taste
     46 oz Can Red Gold tomato juice
     46 oz Can chicken broth; low sodium
    1/2 tb Minor's beef base 
           +=IN=+
     16 oz Boiling water 
      4 oz Baron's # 5640 chilli powder
  1 1/2 oz Ground cumin
  1 1/2 tb Brown sugar
  1 1/2 tb Onion granules
      1 tb Garlic granules
    3/4 tb Salt
    1/2 ts Oregano; crumbled
    1/2 ts White pepper
    1/2 ts Worcestershire powder
  1 1/2 ts Vinegar
    1/2 ts Prune juice; opt
           Cayenne pepper; opt
           Finely diced bell pepper;
           - opt

MMMMM-------------------------KICKER--------------------------------
  2 1/2 tb Mexene chilli mix *
    1/2 tb Ground cumin
    1/2 tb Garlic granules
    1/2 ts Salt; more to taste
     96 oz Brooks Chilli Hot beans **

  * Or Ray's Chilli Mix

  ** Not at an ICS cook-off unless entering the new "Home-
  style" category. At your home - or restaurant: beans are
  fine if you like them. (but NOT kidney beans)
  
  This should produce 2+ gallons of chilli sauce.

  Prepare the basic recipe - down to the kicker section.

  Render the suet and cook the chuck in it until all the 
  pink disappears.

  While the meat is cooking place the celery, ground jalapeno,
  and tomato juice in a blender and puree.

  Drain beef and place it with the celery/chile/tomato juice
  in an 8 quart heavy-bottom pot.

  Add balance of ingredients to the pot, stirring to mix. Add
  in the chicken broth and beef base/water simmering on a low
  flame. Stir often enough to keep the chilli from scorching 
  or sticking.

  Taste often and adjust seasonings (especially salt and
  garlic) as you go - to your taste.

  When sauce is cooked, in your estimation, remove from heat,
  and refrigerate overnight. 

  The next day, re-heat the chilli sauce on a low flame until 
  heated through and at a nice low simmer. Add the "kicker"
  ingredients and cook for at least 15 minutes to allow 
  flavours to marry and blend. Add the beans and stir to
  combine. 

  With the addition of the beans, there should be 2 1/2
  gallons of chilli.

  This should serve: 32 Ten-ounce bowls

  Recipe adapted from Les Eastep's chilli supper recipe.
  I have used this recipe in ICS chilli cook-offs and have
  placed higher (ironically) than its originator in those
  contests more than once.

  MM Format by Dave Drum - 02 February 2004

  Uncle Dirty Dave's Kitchen

MMMMM
... O, what may man within him hide, though angel on the outward side.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)