Makes no sense? Welcome to New York City! Now with three left lanes!
Posted on 07/26/2014 4:17:33 PM PDT by Innovative
Police detained two men at a Midtown hotel late Friday after a doorman reported they possessed a pair of pressure cookers like those used to make the Boston Marathon bombs.
But the men say it was a misunderstanding: They plan to use the pressure cookers back home to prepare rice, chicken and meat.
Mohammad Alotaibi, 20, and Ayoub Alawadhi, 21, pulled up to the InterContinental Hotel on East 48th Street on Friday evening with the pressure cookers in their car trunk, said law enforcement sources.
(Excerpt) Read more at nypost.com ...
White rice cooks in about 4 minutes in a pressure cooker.
If you have an electric pressure cooker, you don’t need a kitchenette. You just need an outlet to plug it in. If you have a stove top pressure cooker, you could get a portable burner, and then you just need two outlets.
Like I keep saying, I don’t buy their story. I’m just correcting the fallacies that you can’t cook rice in a pressure cooker and you can’t use a pressure cooker in a hotel room. You absolutely can, and it’s not difficult. You’d be amazed how many things you can cook in a pressure cooker. One of my brothers makes a delicious cheese cake in his pressure cooker.
“I’ve had a Korean rice cooker for over 10 years”
Yeah, those things do work great. My Korean x-wife had one. I don’t eat enough rice to get one, plus a pressure cooker is much more versatile anyway.
“My wife (MA in Home Economics) said you never cook rice in a pressure cooker. Rice foams up.”
She’s right about the foaming but wrong about not being able to cook rice in a pressure cooker. But you DO have to place the rice and the rice liquid in a separate stainless steel bowl that’s tightly covered with aluminum foil inside the pressure cooker. That is specifically specified in my cooker recipe booklet and it works like a charm every time.
Well of course! What says "fun" to a Moose Limb more than blowing things up and causing massive carnage?
Oh, I had no doubt that rice will cook in a pressure cooker. It just seems over kill, especially in a high end Hotel with zero kitchen facilities in the rooms.
If it was “the same type as used by the Boston bombers” it was not electric.
My Grandmother had a Masters in Home Economics from UT, Austin. I watched her, my Mother and my Aunt can likely over ¼ million jars during their life times. The only thing I remember them cooking in a pressure cooker when not canning was dry beans when in a hurry.
Having worked industrially and traveling over 30 years, I can tell you we cook in crock pots more than anything else except maybe a microwave. I still cook two to three meals a week in a crock pot. The only time I remember any of the guys using a pressure cooker was when some of them tried to cook dry pinto beans above 7,000 feet elevation. They boiled them for three days and they were still hard (LOL), then went and bought a pressure cooker...
I am in fact cooking hocks right now — “The Best Recipe” calls for one in its take on black beans, and i’m making a double batch.
I’ve never tried to cook anything at high elevation. I hope I never have to.
There are some things that I prefer to cook in the pressure cooker, over any other method. It makes many cuts of meat melt-in-your-mouth tender. If I have a bargain batch of green beans that tend to be tough, I wouldn’t cook them any other way. The pressure cooker makes them tender while retaining their shape, color and flavor. You can boil Brussels sprouts forever until they lose most of their flavor and they still won’t be as tender as they are from the pressure cooker. Tender, flavorful and green. If you want to reheat leftovers quickly without overcooking them and drying them out, the pressure cooker is your friend. I precook ribs before grilling or smoking them. The pressure cooker makes them moist and tender while sealing in the flavor. And pressure cooked beef stew is to die for!
I think I’ll be using my pressure cooker a lot this week. LOL
20 minutes for white basmati, 35-40 minutes for brown rice.
I guess that’s a relatively long time, if you’re used to eating fast-food or microwaved frozen food.
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I was thinking the same thing.
When did 40 minutes become forever?
Complete lie and fabrication. I am submitting a notice to the moderator. Too many lies and false conspiracy theories are thrown around here.
In the 1996 Charkhi Dadri mid-air collision Saudi Arabian Airlines Flight 763, a 747-100B collided with Air Kazakhstan Flight 1907, an Ilyushin Il-76 in midair over Chakri Dadri in Haryana, India on November 12, 1996, resulting in the deaths of all 349 occupants of both aircraft, more fatalities than any other mid-air collision in history.
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“I am in fact cooking hocks right now — “
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Another hock person. I guess I’ve been in a cooking Twilight Zone for my entire life. :-)
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FYI..see #64...my memory was slightly off..
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