Posted on 05/31/2010 6:46:20 AM PDT by 2aberro
I'm a single guy that does almost all my own cooking. Mostly beans, soups, and chicken.
These pressure cookers, (at sea level) speed up the cooking times dramatically!. Also, for reheating leftovers, its great!
Last night, I found a store bought rotisserie chicken that was half eaten and 6 days old in the frig, most would throw it out. Not me! Pop it in the pressure cooker, add a little water, can of Mushroom soup, bring up to pressure (15psi) for 5 mins, damn it was good!
All I know is if I help make them I got all the “O”s I wanted
Its not like you eat it whole. Most people don't know what in pot luck most of the time.
The newer ones are made in China...
A pressure cooker is how Colonel Sanders got his start. He used a pressure cooker to fry up chicken at his gas station in Corbin, KY and then handed out samples to people who were gasing up and invited him to eat more inside. And the rest is food history...
We used to have wild Rabbits when I was a kid. Granny cooked em in a Pressure Cooker.
Whistle pig should work, you could also drop in a Muskrat or two.
Yup, The Colonel broasted it.
His wasnt the best and the stuff they sell today is pitiful, but the Colonel had a good idea
LoL!
“Really,, I tried possum in a crock-pot,,,, very greasy and not tasty, stank! I may try a younger one some day on the grill.”
Possums eat carrion.
I havent heard the term whistle pig in a coons age!
BTW Muskrats aint for eatin
Language used to be a lot more fun.
Neither are sod poodles unless you’re really hungry.
Yes it was. LoL
This is starting to sound Cajun.
Now I dont know what that is.
A Sod Poodle?
“I don’t think we ever actually used it. *I* was really big...”
You mean...your parents would have...no, say it ain’t so!
Prarie dog.
Lots of info like this on the web, google botulism toxin pressure cooker, ton-o-stuff.
This was interesting:
We have been told to throw swollen food cans away. However, with Chastisement unfolding; a stock bubble about to burst, earth changes over the horizon, you may want to save those swollen cans, if food becomes scarce, and your food storage gets very thin. Then you can open the swollen cans carefully, and pour into a container, taking care not to splash any on you; bring to a boil for 15 minutes (30–40 minutes would be better) and eat, better to pressure cook for 15 psi for 15 minutes at 250 F. If it contains botulism, the bacteria's toxin, it will be destroyed. High heat destroys the toxin, but not the spores; pressure cooking does destroy the spores using the above psi and temperature. The spores can withstand boiling for nearly 20 hours. Most people are unaware this.
Oh prairie dogs.
We dont have them any place I have lived.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.