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Hank Rogers[_2_]

U.S. Janet B. wrote:
> On Mon, 25 Feb 2019 21:23:28 -0500, wrote:
>
>> On Mon, 25 Feb 2019 17:50:57 -0800 (PST), "
>> > wrote:
>>
>>> On Monday, February 25, 2019 at 3:53:12 PM UTC-6, graham wrote:
>>>>
>>>> On 2019-02-25 2:07 p.m., wrote:
>>>>
>>>>> On Monday, February 25, 2019 at 3:02:51 PM UTC-6, graham wrote:
>>>>>>
>>>>>> On 2019-02-25 1:53 p.m., wrote:
>>>>>>>
>>>>>>> I have never made stock but now that I have a pressure cooker I have been
>>>>>>> toying with the idea. When I take the plunge I think I'll opt for a few
>>>>>>> legs and a few wings.
>>>>>>>
>>>>>> I'm not sure that I would use a PC. The last time I tried it, admittedly
>>>>>> many, many years ago, it pulled a lot of bitterness from the bones. At
>>>>>> least that was my reasoning.
>>>>>>
>>>>> Hmmmmm, that's interesting. I may need to do some research before attempting
>>>>> to make stock in the pressure cooker.
>>>>>
>>>> YMMV:-) I think big commercial kitchens still use the long, slow method.
>>>>
>>> If I had one of Sheldon's 12 quart stock pots I could start a huge brew and
>>> let it go for days.
>>>
>>> ;-)
>>
>> A !2 qt is my smallest stock pot, for major chicken stock I use my 24
>> qt stock pot, it'll hold three large roasting chickens. My favorite
>> is my 18 qt French style stock pot, a deep and narrow voluptuous
>> PIAZZA... no cookware is better.
>
> Do you bail the contents of those 18-24 pots? I can't imagine anyone
> lifting a full pot down off the stove.
>

Popeye is the strongest man in the world. He can lift those pots with
one finger.