Pressure Cooker Discovered At Dearborn Hotel (Univ. of Muslim Assoc. of America banquet canceled)

WWJ-TV ^ | May 27, 2013

[hummingbird]

Oh, boy...someone's going to pay for that!

Those "jihadees" can't take a joke.

Their "religion" and their prophet must not be defamed but it is okay for them to defame other religions.

[hummingbird]

"Maybe if the gabajillions of moderate muslims would speak out against the one or two incredibly, extremely rare and isolated cases that haven’t really been proven to be connected to Islam anyway, then things like this would not happen."

Yes, the moderates who don't speak out are just as much the problem.

They are afraid. Isn't it terrible to be afraid of one's "religion".

[hummingbird]

"Some anonymous person should leave pressure cookers at every mosque in every country so they can undergo the fright of thinking they are getting blown to bits. We do nothing to them and they try to kill us. Let them worry."

Ditto.

However, they would come up with something new...like weedwacker bombs or fondue sets or something.

[hummingbird]

"I am old so this was long ago - my mother used the pressure cooker to make a meat loaf on Sunday after church and it had marvelous gravy in it and in a separate bowl there was her canned whole tomatoes. And, there was always cornbread at lunch and “supper” as it was called then."

My stomach is growling!

[hummingbird]

"Williams-Sonoma Pulls Pressure Cookers Off Shelves ‘Out of Respect’ http://www.freerepublic.com/focus/f-chat/3012085/posts"

I was only half joking. Thanks for the link!

[Marcella]

I thought everyone had cornbread at lunch and dinner. When I was about 5 or 6, I went with a friend to her house for Sunday dinner. I thought there was something wrong with these people because there was LIGHT BREAD (that’s what we called regular grocery store sliced bread) instead of cornbread. I couldn’t imagine why anyone would want that kind of bread for lunch. I sure wasn’t going to eat it.

I remember that like it was yesterday, seeing LIGHT BREAD on the table and no cornbread. When we grow up one way with something, we think everyone lives the same way. What a “culture” shock I got that day.

[familyop]

Thanks! I’ve cooked meat in pressure cookers many times for quickness and tenderness but never thought of meatloaf.

[clearcarbon]

Who will be the first liberal legislator demanding pressure-cooker registration?

[glyptol]

Country is going to pot I guess.

[SunkenCiv]

Heh, great!

[miserare]

Lovely menu. We had the same at our house in the forties.

[Marcella]

“Lovely menu. We had the same at our house in the forties.”

I don't know my mother's recipes. If I came in the kitchen, she said she could do it faster and send me on my way. Her recipes were in her head, not written. Her cornbread was wonderful and it was a hand full of this and a hand full of that kind of thing. I have one now that is what I remember and it came from a very old lady years ago.

I have started researching new pressure cookers and think I will get a new one as new ones are mostly quiet now and one doesn't have to worry about screwing up and the cooker throwing food on the ceiling.

[FrdmLvr]

I used to make the best chop suey and beef stew in my pressure cooker.

[FrdmLvr]

berdie! Come on now! Out with the grape jelly recipe!

[Carriage Hill]

Stew sounds great, but wouldn’t the cs-noodles just dissolve under the pressure?

[FrdmLvr]

nothing breaks up in the chop suey - I serve it over the chow mein noodles or rice (or both). I don’t cook them in the chop suey. Then I thicken up the gravy with a little cornstarch slurry as soon as I can take off the lid while the liquid is still simmering. It’s so fast and so delicious!

[berdie]

I haven’t made “real” grape jelly in a long time because it is pretty labor intensive and since my family is all grown it is easier for me to buy in the store.

I also used to live in an area that would support growing a decent jelly grape. Now, not so much. I have had a mustang grape vine that has come up volontare. The grapes are pretty tart. They make a fairly good wine (if I can keep the critters away) but jelly...not so much.

You put the grapes in the pressure cooker with a small amount of water. Cook for about 5 minutes. It WILL pulverize them ( it smells soooo good) but that is what you want. Strain them until you think your arms are going to fall off, until the pulp, seed and skin are gone and the juice is clear.

Heat on the top of the stove with 1/2 cup sugar to 1 cup of juice. Turn down the heat and add sure jell. It will depend on how much juice you have as to how much sure jell you use.

Then you have to get out the canning pressure cooker..and follow all canning procedures, wash jars..blah..blah. Put the juice in jars. Melt parafin and pour a small amount in the top of each jar before you close it. Don’t ask me why you do this...but my granny said to, lol. Pressure cook for about 10 minutes until the lids seal.

For me...Smuckers works good. But sometimes I have a family member want the real deal for their birthday. Thankfully, not so much of late. I do miss the smell while it is cooking!

[berdie]

Much like your Mom, I’m a little bit and a little bit of that cook. Since I don’t cook as regulary as I used to..I can wind up with horrible messes.

Let me know how the new pressure cookers work out. It seems like lately when I buy any new product, I have to get out an owner’s manual everytime I use it.

Heck, I bought a new alarm clock not long ago that I need the manual for..so I can reset the alarm, lol.I think I may be getting old?

[Marcella]

I’ll get in touch with you after I do this research on pressure cookers.

[berdie]

Thanks! :)