Text 35463, 137 rader
Skriven 2016-01-25 06:25:42 av Dave Drum (1:261/38.0)
  Kommentar till text 35461 av Ruth Haffly (1:396/45.28)
Ärende: Pressure Cooker
=======================
-=> Ruth Haffly wrote to Dave Drum <=-

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

 RH> See Steve's write up on what ours is.

I have. And I've seen a pixture of the "jigger" which I learned is called a
"Mirro-Matic". I sent him a link to a vintage advert with a pixture of the
Wearever/Mirro pressure cooker which my mother had.

 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.

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

 RH> One way to spend some extra time. (G)

Not a lot of time - with a nice bench-mounted motor and polishing wheel and a
bar of jeweler's rouge it didn't/doesn't take long.

    8<----- SLASH ----->B

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

 RH> We got ice, then snow. Roads were brined for several days, then scraped
 RH> as the salt penetrated the ice. The area has snow plows, but not to the
 RH> extent the northeast does so often times road graders do double duty,
 RH> especially when the snow is light and salt has broken up the ice
 RH> somewhat. We're warm and dry--have gas heat and the power has stayed on
 RH> so we can cook in comfort.

We had a bout of cold 0oF or just above. The drain in my sink froze up but not
the supply pipes. Leaving the bottom cabinet doors open fixed that. Come warmer
weather I will apply a more convenient and permanent silution.

 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.

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

 RH> Or, just do half a recipe to begin with.

The one I sent *is* the half-recipe .... which does well in the 2 gallon pot
that I have. Since you have a 3 gallon vessel - ni problema.

 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.

 DD> I have a big metal (commercial kitchen sized) spoon and a large whisk

 RH> Eventually I'll get a commercial sized spoon, but I like the wooden
 RH> ones for most things.

When we do the chilli suppers we actually use a canoe paddle sometimes - mostly
for show. The paddle has been cleaned, sanitised and is kept just for the
chilli suppers. If we're cooking in a closed kitchen it seldom comes out.  Bv)=

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

 RH> That's one way to do it. We've got a heavy duty whisk we bought at a
 RH> Mennonite store in PA. Got Shipps one last year after Steve
 RH> discombobulated one of their whisks trying to break up a jar of tahini
 RH> paste the year before at the picnic.

Mine is over two feet long and I have to be using the BIG pot before I bring it
out. For the half-recipe sized batches I either use my long wooden spoon (I
like those, too as well as the spatulas) and may or may not use the separate
pot to start the hamburger.

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

      Title: Hamburger Jazz
 Categories: Beef, Soups, Cheese, Casseroles, Rice
      Yield: 4 Servings

      1 lb Ground beef
 10 3/4 oz Can cream of mushroom soup
 14 1/2 oz Can diced tomatoes w/juice
    1/2 c  Long grain white rice
    3/4 c  Shredded cheese
           Salt & pepper

  "This is an easy dish with ground beef, tomatoes and rice.
  My grandma used to make this and it was always a hit. She
  uses American cheese, but I make it with mozzarella. Very
  easy and yummy!" -- Mariah

  Crumble the ground beef into a skillet over medium-high
  heat. Cook and stir until evenly browned. Drain off grease,
  and stir in the cream of mushroom soup, tomatoes, and
  uncooked rice. Cover, and simmer over low heat, stirring
  occasionally, until rice is cooked, about 15 minutes.

  Preheat the oven's broiler. When the rice is done cooking,
  transfer the contents of the skillet to a casserole dish.
  Cover with a layer of cheese.

  Broil until the cheese is melted and toasty. Season with
  salt and pepper to taste, and enjoy!

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... "Feast or famine. My plate is suddenly full." -- David Wong Louie

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