http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x18767Oh my.
Like Sleuth Judy, the pie-and-jam primitive, the "grasswire" primitive, detecting around, franksolich is hot on the trail of.....something.
catnhatnh (1000+ posts) Tue Mar-07-06 08:48 PM
Original message
Mommy (77 yrs old) wanted a pressure cooker...
Wally world wanted $59 but E-Bay had a 4 qt free standing unit like a slow cooker for about $40 (including shipping) which I bought...anyone had experience with these???
After several primitive comments inquiring about posting a photograph of the pot, the dust settles down and Ugly butts in:
Warpy (1000+ posts) Tue Mar-07-06 09:30 PM
Response to Original message
6. I'm not real thrilled with mine which I got so I wouldn't have to nursemaid the pressure canner whenever I wanted a pot of beans. The instructions are inadequate, the heat control non linear and the pressure valve doesn't work worth a damn because it gives no indicator you're at pressure until it blows.
catnhatnh (1000+ posts) Tue Mar-07-06 09:40 PM
Response to Reply #6
7. Well
that's not happy news...was it the same deal and if so what advice do you have...(Mom will use this mostly for hams and spare ribs and saurkraut...)..
Warpy (1000+ posts) Tue Mar-07-06 10:07 PM
Response to Reply #7
9. My advice is to get an old fashioned, top of the stove type with either a rocker weight or some other pressure indicator and tell her to keep an eye on it until she turns the heat off at the end of the cooking time.
I've gone back to the pressure canner with the gauge on it.
The empressof all (1000+ posts) Tue Mar-07-06 09:43 PM
Response to Original message
8. You need to ask her what she wants to use it for
4 quarts really isn't that big IMO. If she just wants to cook some v*****s or a very small roast that might be ok but if she wants to use it for family meals I'd go a little larger.
I have a standard stove top cooker that I've had for years but I've been coveting an electric one just to free up burner space during the holidays.
If she wants to can you really need to do some research and get one that has a canning rack to make it easier for her. You also have to make sure it will go to the right pressure for canning. I can't help you here...canning scares me.
Stinky The Clown (1000+ posts) Wed Mar-08-06 12:11 AM
Response to Original message
12. I have one I bought when I first got married (the first time ... 1972) and then got my mother's, which got from her mother ..... and which, I think, orignaly was used for sea trout on the Santa Maria ...... its oooooold.
But its big and it works like a charm. Stove top. Heavy aluminum. Replaceable lid gasket. Rocker weight top with three pressure settings.
I don't use it as much as I used to, but its my very favorite way to make artichokes.
They're great for tomato sauce, too. Slow cooked taste and consistency in half an hour.
Hmmmm. Bold area, above.
Must be a story behind that.
troubleinwinter (1000+ posts) Wed Mar-08-06 04:55 PM
Response to Reply #12
14. I've been thinking I'd like an ordinary stove top pressure cooker. Aint had one in so long.... used it mainly for oxtails (hah! they USED to be cheap!)
I make artichokes in an ordinary pot. What would be an advantage to doing em in a PC?
In fact, I am wondering is there really a reason for a PC???? I know they are quicker, but are there other uses/advantages?
^^^the obese Samoan queen, one of the most fervent acolytes of the late red round one.
Apparently she's departed this Mortal Coil, although we won't know for sure until the elusive enigmatic Elad sets up the memorial forum for deceased primitives.
Shakespeare (1000+ posts) Wed Mar-08-06 05:06 PM
Response to Reply #15
16. You don't need one to can tomatoes (they've got plenty of acid).
But to can green beans, corn or other low-acid veggies....then you definitely need one. Considering how much I'm growing this summer, I'm considering getting one (but I'm a little afraid of 'em).
