On Sat, 04 Nov 2006 17:35:28 GMT, Steve Wertz
> wrote:

>Fagor Splendid 10qt 2-in-1 model. The first time I tried it I
>loaded it with about 7lbs of beef cheek meat and 1.5 cups of
>water (onions, garlic, chili powder). Turned it up to almost max
>on the gas stove and it boiled away for 15 minutes without ever
>building up any pressure. Water and steam sputtered from every
>possible crevice in the handle.
>
>Fagor is supposed to be one of the better brands, or so I've
>read. So I returned it - got another of the same model. Got it
>home, filled it with 3 cups of water (no food this time). Same
>thing happened.
>
>It's just not meant to be, I guess. I'll return this one (again)
>and get a couple cases of Satan Gold instead.
>
I haven't used one in years.... I figured out that regular stovetop
cooking works for me.

Maybe you need a copy of this book:
Pressure Cookers for Dummies by Tom Lacalamita

<ducking>


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On Sat, 04 Nov 2006 10:04:33 -0800, sf wrote:

>Maybe you need a copy of this book:
>Pressure Cookers for Dummies by Tom Lacalamita

I'm gonna get that! Despite the advancement in technology over the
past half-century or so, I'm scared to use mine. It's good for
boiling LOTS of eggs at one time, though. <G>

Steve, try a Mirro.

Damsel in dis Dress wrote:
> On Sat, 04 Nov 2006 19:03:48 GMT, jay > wrote:
>
>> On Sat, 04 Nov 2006 12:41:53 -0600, Damsel in dis Dress wrote:
>>
>>> Despite the advancement in technology over the
>>> past half-century or so, I'm scared to use mine. It's good for
>>> boiling LOTS of eggs at one time, though. <G>
>> The technology standard is USDA 1917 .. 15 psi and invented in 1679*. My
>> Mirro has a metal plug that will melt to release the steam if the pot
>> overheats. The only other part that could need replacing besides the metal
>> plug is the gasket.
>>
>> Fire it up!
>>
>> * http://en.wikipedia.org/wiki/Pressure_cooking
>
> I keep seeing Mom covered in hot potatoes. There are probably still
> small potato particles on the kitchen ceiling.
>
> Anyway, what would you suggest a person cook in a 12-quart pressure
> cooker? LOL! I was horrified when I took it out of the box. It's
> enormous! I'd really like to get a smaller cooker sometime. Got this
> one primarily for canning.


The 12 qt Mirro is a good size for cooking. Try cooking a large beef
chuck roast (use the rack).

You don't have to fill the thing. :-) I used mine in college for
"baking" potatoes. (I didn't have a microwave)

Bob

On Sat, 04 Nov 2006 14:03:26 -0600, zxcvbob >
wrote:

>The 12 qt Mirro is a good size for cooking. Try cooking a large beef
>chuck roast (use the rack).
>
>You don't have to fill the thing. :-) I used mine in college for
>"baking" potatoes. (I didn't have a microwave)

What I'd really like to do is make a lifetime supply of Jill's
butternut squash soup. And lots of chili (would it work for chili?)

In article >,
zxcvbob > wrote:

> Damsel in dis Dress wrote:
> > On Sat, 04 Nov 2006 19:03:48 GMT, jay > wrote:
> >
> >> On Sat, 04 Nov 2006 12:41:53 -0600, Damsel in dis Dress wrote:
> >>
> >>> Despite the advancement in technology over the
> >>> past half-century or so, I'm scared to use mine. It's good for
> >>> boiling LOTS of eggs at one time, though. <G>
> >> The technology standard is USDA 1917 .. 15 psi and invented in 1679*. My
> >> Mirro has a metal plug that will melt to release the steam if the pot
> >> overheats. The only other part that could need replacing besides the metal
> >> plug is the gasket.
> >>
> >> Fire it up!
> >>
> >> * http://en.wikipedia.org/wiki/Pressure_cooking
> >
> > I keep seeing Mom covered in hot potatoes. There are probably still
> > small potato particles on the kitchen ceiling.
> >
> > Anyway, what would you suggest a person cook in a 12-quart pressure
> > cooker? LOL! I was horrified when I took it out of the box. It's
> > enormous! I'd really like to get a smaller cooker sometime. Got this
> > one primarily for canning.
>
>
> The 12 qt Mirro is a good size for cooking. Try cooking a large beef
> chuck roast (use the rack).
>
> You don't have to fill the thing. :-) I used mine in college for
> "baking" potatoes. (I didn't have a microwave)
>
> Bob

Ooh, spuds (and yams) come out SO good in the pressure cooker!

IMHO anyway.
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In article >,
Damsel in dis Dress > wrote:

> On Sat, 04 Nov 2006 14:03:26 -0600, zxcvbob >
> wrote:
>
> >The 12 qt Mirro is a good size for cooking. Try cooking a large beef
> >chuck roast (use the rack).
> >
> >You don't have to fill the thing. :-) I used mine in college for
> >"baking" potatoes. (I didn't have a microwave)
>
> What I'd really like to do is make a lifetime supply of Jill's
> butternut squash soup. And lots of chili (would it work for chili?)

Jill's soup freezes well, and so does chili!

And yes, a pressure cooker works just fine for chili. The only drawback
is that it's hard to adjust the seasoning so you have to pretty much get
it right initially.
--
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Damsel in dis Dress > wrote:
>
>> On Sat, 04 Nov 2006 14:03:26 -0600, zxcvbob >
>> wrote:
>>
>>> The 12 qt Mirro is a good size for cooking. Try cooking a large beef
>>> chuck roast (use the rack).
>>>
>>> You don't have to fill the thing. :-) I used mine in college for
>>> "baking" potatoes. (I didn't have a microwave)
>> What I'd really like to do is make a lifetime supply of Jill's
>> butternut squash soup. And lots of chili (would it work for chili?)
>
> Jill's soup freezes well, and so does chili!
>
> And yes, a pressure cooker works just fine for chili. The only drawback
> is that it's hard to adjust the seasoning so you have to pretty much get
> it right initially.


You can under-season the chili a little, then add more spices after you
depressurize it and cook it a little longer without pressure.

Bob

On Sat, 04 Nov 2006 14:16:52 -0600, zxcvbob >
wrote:

>Omelet wrote:
>> In article >,
>> Damsel in dis Dress > wrote:
>>
>>> On Sat, 04 Nov 2006 14:03:26 -0600, zxcvbob >
>>> wrote:
>>>
>>>> The 12 qt Mirro is a good size for cooking. Try cooking a large beef
>>>> chuck roast (use the rack).
>>>>
>>>> You don't have to fill the thing. :-) I used mine in college for
>>>> "baking" potatoes. (I didn't have a microwave)
>>> What I'd really like to do is make a lifetime supply of Jill's
>>> butternut squash soup. And lots of chili (would it work for chili?)
>>
>> Jill's soup freezes well, and so does chili!
>>
>> And yes, a pressure cooker works just fine for chili. The only drawback
>> is that it's hard to adjust the seasoning so you have to pretty much get
>> it right initially.
>
>You can under-season the chili a little, then add more spices after you
>depressurize it and cook it a little longer without pressure.

Do the seasonings become more intense under pressure (I'm clueless)?

In article >,
says...
> On Sat, 04 Nov 2006 19:03:48 GMT, jay > wrote:
>
> >On Sat, 04 Nov 2006 12:41:53 -0600, Damsel in dis Dress wrote:
> >
> >> Despite the advancement in technology over the
> >> past half-century or so, I'm scared to use mine. It's good for
> >> boiling LOTS of eggs at one time, though. <G>
> >
> >The technology standard is USDA 1917 .. 15 psi and invented in 1679*. My
> >Mirro has a metal plug that will melt to release the steam if the pot
> >overheats. The only other part that could need replacing besides the metal
> >plug is the gasket.
> >
> >Fire it up!
> >
> >* http://en.wikipedia.org/wiki/Pressure_cooking
>
> I keep seeing Mom covered in hot potatoes. There are probably still
> small potato particles on the kitchen ceiling.
>
> Anyway, what would you suggest a person cook in a 12-quart pressure
> cooker? LOL! I was horrified when I took it out of the box. It's
> enormous! I'd really like to get a smaller cooker sometime. Got this
> one primarily for canning.
>


Yes, a 12qt is huge. Only way I could visiualize it is my 16qt stainless
pot with 1/4 it's volume missing.

In article >,
Damsel in dis Dress > wrote:

> On Sat, 04 Nov 2006 14:16:52 -0600, zxcvbob >
> wrote:
>
> >Omelet wrote:
> >> In article >,
> >> Damsel in dis Dress > wrote:
> >>
> >>> On Sat, 04 Nov 2006 14:03:26 -0600, zxcvbob >
> >>> wrote:
> >>>
> >>>> The 12 qt Mirro is a good size for cooking. Try cooking a large beef
> >>>> chuck roast (use the rack).
> >>>>
> >>>> You don't have to fill the thing. :-) I used mine in college for
> >>>> "baking" potatoes. (I didn't have a microwave)
> >>> What I'd really like to do is make a lifetime supply of Jill's
> >>> butternut squash soup. And lots of chili (would it work for chili?)
> >>
> >> Jill's soup freezes well, and so does chili!
> >>
> >> And yes, a pressure cooker works just fine for chili. The only drawback
> >> is that it's hard to adjust the seasoning so you have to pretty much get
> >> it right initially.
> >
> >You can under-season the chili a little, then add more spices after you
> >depressurize it and cook it a little longer without pressure.
>
> Do the seasonings become more intense under pressure (I'm clueless)?

Not so's I've noticed. And like bob said, you can keep the chili in the
cooker without the lid and simmer it a bit more to adjust seasoning if
needed.
--
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Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Damsel in dis Dress > wrote:

> On Sat, 04 Nov 2006 21:02:33 GMT, jay > wrote:
>
> >On Sat, 04 Nov 2006 14:06:01 -0600, Damsel in dis Dress wrote:
> >
> >> And lots of chili (would it work for chili?)
> >
> >An important key to good chili is good caramelized beef..you *can't* get
> >that with the pressure pot.

Yes you can. You have to do it ahead of time even if you are going to
use a stock pot and slow cook.

>
> I'd be browning the meat and onions before finishing. Does that make
> a difference?

Mom used to always brown the beef in the bottom of the pressure cooker
before adding other stuff and starting it up. :-)

I don't like to do that. I pre-brown the meat and carmelize onions
before putting them into the pressure cooker using the CI skillet.
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Damsel in dis Dress" > wrote in message
...
> On Sat, 04 Nov 2006 22:18:35 GMT, jay > wrote:
>
>>On Sat, 04 Nov 2006 15:10:44 -0600, Damsel in dis Dress wrote:
>>
>>>>> And lots of chili (would it work for chili?)
>>>>
>>>>An important key to good chili is good caramelized beef..you *can't* get
>>>>that with the pressure pot.
>>>
>>> I'd be browning the meat and onions before finishing. Does that make
>>> a difference?
>>
>>Sure..but I don't like two dirty pots. I don't like washing pots or dishes
>>for that matter. The PP has nothing to offer as far as cooking chili is
>>concerned. Maybe that is why you don't see any of 'em fired up at the
>>chili cook-offs.
>
> But wouldn't I be browning the meat in the pressure cooker? I don't
> dirty ANY dishes that I don't absolutely have to.
>
> I'm only asking about this because it would save on the gas bill if I
> were able to cut back on the total time the stove was on.
-----

Butting in here... because that's what I do... LOL

Yes, brown your meat and onions in the cooker and then add the rest of "the
stuff" and cook away! In fact, I just did some shopping at Aldi's
(WOO-HOO!! I've missed that store so much!)... Anyway, chili is one of the
meals I'm planning on cooking very soon. I don't normally do it in the P.C.
but will, this time. We're having some friends of ours come up for Turkey
Day + that weekend. They're not sure how many of the kids will come up with
them. They have 7 children from age 7 to 24. Yay, I get to entertain!

Cyndi
>
>>But..if it is your only suitable large pot..go for it..but do it topless!
>>LOL
>
> Crash would appreciate that suggestion. <G>

jay > wrote:

> Mirro has a metal plug that will melt to release the steam
> if the pot overheats. The only other part that could need
> replacing besides the metal plug is the gasket.

Bet the plug has lead in it, otherwise it wouldn't melt
easily enough.

S.

I usually chunk up the meat in fist size pieces and brown them before I stew
them for two hours plus.
The mess is less on the Barbeque.
Brown them in oil or lard chocolate brown first. DON'T burn or the stew
will taste bitter.

Regards,

Stan-
"Damsel in dis Dress" > wrote in message
news
> On Sat, 04 Nov 2006 21:02:33 GMT, jay > wrote:
>
>>On Sat, 04 Nov 2006 14:06:01 -0600, Damsel in dis Dress wrote:
>>
>>> And lots of chili (would it work for chili?)
>>
>>An important key to good chili is good caramelized beef..you *can't* get
>>that with the pressure pot.
>
> I'd be browning the meat and onions before finishing. Does that make
> a difference?

"Stan Dornfeld" > wrote in message
...
>I usually chunk up the meat in fist size pieces and brown them before I
>stew them for two hours plus.
> The mess is less on the Barbeque.
> Brown them in oil or lard chocolate brown first. DON'T burn or the stew
> will taste bitter.
>
>

Browning is the most important thing, for flavor.

"Cyndi" > wrote:

> Anyway, chili is one of the meals I'm planning on cooking very soon. I
> don't normally do it in the P.C. but will, this time. We're having some
> friends of ours come up for Turkey Day + that weekend. They're not sure
> how many of the kids will come up with them. They have 7 children from
> age 7 to 24. Yay, I get to entertain!
>

You know, they might like making soft chili "tacos." Or hard ones for that
matter. Put the stuff--shredded cheddar, steamed tortillas, lettuce,
tomatoes,
sour cream, etc.--in bowls and let them build them themselves.

In article >, "cybercat" >
wrote:

> "Cyndi" > wrote:
>
> > Anyway, chili is one of the meals I'm planning on cooking very soon. I
> > don't normally do it in the P.C. but will, this time. We're having some
> > friends of ours come up for Turkey Day + that weekend. They're not sure
> > how many of the kids will come up with them. They have 7 children from
> > age 7 to 24. Yay, I get to entertain!
> >
>
> You know, they might like making soft chili "tacos." Or hard ones for that
> matter. Put the stuff--shredded cheddar, steamed tortillas, lettuce,
> tomatoes,
> sour cream, etc.--in bowls and let them build them themselves.

That is the way I always serve tacos. :-)

Put the shells out and the items for filling in separate bowls......
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote

> That is the way I always serve tacos. :-)
>
> Put the shells out and the items for filling in separate bowls......
> --

What do you use to steam the tortillas?

And to serve them?

In article >,
"cybercat" > wrote:

> "Omelet" > wrote
>
> > That is the way I always serve tacos. :-)
> >
> > Put the shells out and the items for filling in separate bowls......
> > --
>
> What do you use to steam the tortillas?
>
> And to serve them?

I cheat.

I buy the pre-formed and cooked crispy corn tortilla shells. Those neat
little plastic racks work so very well.

Pic here, one from a series of taco pics from the last Barbacoa I did
after Wertz gave me a craving for them! <G> :

http://tinypic.com/4cketd4.jpg

Chili meat made from beef cheek meat with bowls. Sliced Romaine lettuce,
Monterey jack shredded cheese, sliced black olives, sliced canned
tomatoes (fresh were $3.00 per lb. at the time!), sliced avocados and
pre-formed corn taco shells in that cool little tortilla rack that I'd
found that morning.

I don't use flour tortillas as I'm allergic to wheat proteins.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Steve Pope wrote:
> jay > wrote:
>
>> Mirro has a metal plug that will melt to release the steam
>> if the pot overheats. The only other part that could need
>> replacing besides the metal plug is the gasket.
>
> Bet the plug has lead in it, otherwise it wouldn't melt
> easily enough.
>
> S.

Could be, but there are other many eutectic alloys that could be used
that don't contain lead.

Steve Pope wrote:
> jay > wrote:
>
> > Mirro has a metal plug that will melt to release the steam
> > if the pot overheats. The only other part that could need
> > replacing besides the metal plug is the gasket.
>
> Bet the plug has lead in it, otherwise it wouldn't melt
> easily enough.

That's not true. There are various alloys that melt at low
temperatures that contain no lead. Anyway, those safety plugs do not
rely on temperature, they rely on pressure... the plug is typically of
rubber encased within a stainless steel fitting:
http://shopping.yahoo.com/s:Major%20...68-Brand=Mirro

In article >,
George > wrote:

> Could be, but there are other many eutectic alloys that could be used
> that don't contain lead. ^^^^^

Damn. I had to google that one!

Thanks for expanding my vocabulary! <lol>
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

jay > wrote:

> An important key to good chili is good caramelized beef..you
> *can't* get that with the pressure pot.

Beef contains essentially no sugars nor other carbohydrates...
how could it carmelize?

Steve

In article >,
(Steve Pope) wrote:

> jay > wrote:
>
> > An important key to good chili is good caramelized beef..you
> > *can't* get that with the pressure pot.
>
> Beef contains essentially no sugars nor other carbohydrates...
> how could it carmelize?
>
> Steve

http://en.wikipedia.org/wiki/Maillard_reaction

I think Steve's main problem is that he tried to get all retro on us and
got a name brand knock-off of an otherwise very useful kitchen tool.

My mom's 40 year old Presto still works fine occasionally replacing the
gasket and safety seal.
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

jay wrote:
> Sheldon wrote:
> > Steve Pope wrote:
>
> >> Bet the plug has lead in it, otherwise it wouldn't melt
> >> easily enough.
> >
> > That's not true.
>
> > http://shopping.yahoo.com/s:Major%20...68-Brand=Mirro
>
> I am wondering if the OLD ones are lead. Mine looks like lead.

Lots of metals look like lead, so what

Lead melts at 621ºF... are you still wondering?

Those plugs are not temperature sensitive, they are pressure
sensitive... they pop out the same as the pressure plug on an engine
block... no melting involved.... and they are of a lead free alloy.

http://www.kester.com/en-US/leadfree/alloys.aspx

Sheldon

Steve Wertz > wrote:

>On Sun, 5 Nov 2006 18:59:14 +0000 (UTC), Steve Pope wrote:

>> Beef contains essentially no sugars nor other carbohydrates...
>> how could it carmelize?

>The Maillard Effect. The proteins "carmelize".

A bit inexact, but okay.

Steve