On using pressure cookers...
 

Many moons ago, someone here told me to always wet the seal on the
pressure cooker prior to starting as I was sometimes having minor issues
with getting a proper seal.

I do that all the time now and it has worked like a charm. :-)

I don't remember who it was, but I just wanted to say "Thank you"!

I'm just starting a batch of ham skin stock with celery tops, onion,
carrot, ginger root, garlic, salt free lemon pepper and a few other
herbals (basil oregano and thyme) and plan to make some lentils with the
resulting stock tomorrow. I've not made them in awhile, it's time. <g>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On using pressure cookers...
 

On Sun, 07 Sep 2008 06:42:31 -0500, Omelet >
wrote:
>I'm just starting a batch of ham skin stock with celery tops, onion,
>carrot, ginger root, garlic, salt free lemon pepper and a few other
>herbals (basil oregano and thyme) and plan to make some lentils with the
>resulting stock tomorrow. I've not made them in awhile, it's time. <g>

You are making me hungry. ;)

Christine

On using pressure cookers...
 

In article >,
Christine Dabney > wrote:

> On Sun, 07 Sep 2008 06:42:31 -0500, Omelet >
> wrote:
> >I'm just starting a batch of ham skin stock with celery tops, onion,
> >carrot, ginger root, garlic, salt free lemon pepper and a few other
> >herbals (basil oregano and thyme) and plan to make some lentils with the
> >resulting stock tomorrow. I've not made them in awhile, it's time. <g>
>
> You are making me hungry. ;)
>
> Christine

The house smells gooooood... ;-d

Cheers!
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain