On Sun, 31 Jul 2011 12:17:46 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>I'm trying to expand my culinary boundaries and Sous Vide interested me, but
>it's so time consuming and there are the consumables to consider. I started
>thinking about pressure cooker cooking as a possible means to expand into things
>that either take too long or I never get right. I've seen some interesting
>recipes for ribs and carnitas but was wondering if anyone has advice/suggestions
>or nice family recipes

IMHO, sous vide is a gimmick, concocted by foo-foo chefs/restaurants
to charge outrageous prices. I'll gladly pay you Tuesday when I get my
rare steak which I ordered last week on Saturday. There is a side
benefit though, it's keeping Kent occupied.
Pressure cooking is a direct opposite. It's not really anything more
than boiling something at higher than normal temperatures.
Bigger models are great for pressure canning low acid items that are
not safe for boiling water canning and we use our canner regularly. We
also have several pressure cookers and, although they are admittedly
fast, we've found most dishes cooked in a pressure cooker taste very
similar.
As I said, this is just MHO. YMMV.

Ross.