Text 35413, 128 rader
Skriven 2016-01-23 08:13:00 av Dave Drum (1:261/38.0)
  Kommentar till text 35395 av Ruth Haffly (1:396/45.28)
Ärende: Pressure Cooker
=======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I don't understand how weight can be a gauge. Are you sure you don't
 DD> mean pressure relief. I've bought big (25-30 quart) former pressure

 RH> Not sure if they call it a weight or a gauge--it's out in the water
 RH> heater room & I'm not going to get it--but it has holes for 5, 10 and
 RH> 15 pounds of pressure.

A pressure valve of sorts with calibrations to let off steam when the pressure
reaches the calculated pressure. I'm not sure how accurate it would be but it
must be safe or the company would be in the clutches of the class action
liability sharks.

 DD> cookers from the various Op Shops around - they are no longer useful
 DD> as pressure cookers unless one can mold rubber to make a new gasket
 DD> for each one. But, they do serve nicely as chilli pots when cooking
 DD> for a chilli supper - each one can hold a 10# of meat batch od chilli
 DD> w/beans.

 RH> Sounds like a good deal to me--big pot, low price--can't lose either
 RH> way.

I thought so. I even took the one that wasn't too battered and nicked up and
polished out the scratches and small nicks so that it looks almost new.

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

 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> I suspect they mean one rib. Next time we go to Penzey's, I'll ask and
 RH> get it clarified--if I don't totally confuse the sales staff. (G)

 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.

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

 RH> More than you or I can count, I know that much.

 DD>       Yield: 8 Servings

 RH> Different, but looks good.

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

 RH> Busy, but good to do before you need such. We're in for a major
 RH> blizzard this week end so I'll stay in, and probably bake. If I can
 RH> find a deal on chicken like that after pay day, I may do the same thing
 RH> as you are. Taking advantage of a bigger kitchen lets you be more
 RH> creative in the kitchen. (G)

Good luck with that. I don't know how your area is with snow removal. Typically
in most parts of the deep south plows are for dirt and salt is something you
put on your French fries. Snow and ice are rare enough to make dedicated
removal equipment an unjustifiable (except when the weather actually happens)
expense.

 DD> This recipe was halved from the original chilli supper recipe. To make
 DD> it for a large group or fund raiser get a big pot like I was talking

 RH> I've got a stainless steel 12 quart stock pot, does that qualify? It's
 RH> got a cast aluminum bottom.

I use an 8 quart for the half-recipe and it's nearly brim full after adding the
beenz. Your 12 quart will (should) do the meat sauce handily ..... but you
might want something to divide the sauce into before adding beenz.

 DD> about above, a LONG spoon so you can stir the stew, and double the
 DD> quantities called out. And enjoy - your guests certainly will.

 RH> Got the long--wooden--spoon as well.

I have a big metal (commercial kitchen sized) spoon and a large whisk to stir
the meat as it cooks - the whisk breaking up lumps and smoothing things out.
Not necessary but a nice labour saver and lets you avoid what I used to do -
which was cook the meat in a separate vessel (skillet) until all the pink was
gone. And break up any lumps retail in the skillet rather than wholesale in the
soup kettle.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kettle River Gazpacho
 Categories: Soups, Vegetables, Garlic
      Yield: 6 Servings

      3    Tomatoes; peeled, seeded and
           - coarse chopped
    1/2    Green pepper; seeded, diced
      1 cl Garlic; fine chopped
      1 sm Onion; fine sliced
    1/2    English cucumber; peeled and
           - chopped
      4 tb Fine chopped mixed fresh
           - herbs such as chives,
           - parsley, oregano, and
           - chervil
      2 tb Olive oil
     10 tb Chilli sauce
      2 tb Lemon juice
    1/2 c  Tomato juice

  Mix all the ingredients together. Heat gently over medium
  heat. Serve with hot crusty bread. Can be served chilled
  or at room temperature.

  Origin: Sun Rype Recipe insert

  Shared by: Sharon Stevens.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Caution in love is perhaps the most fatal to true happiness - Bert. Russell

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)