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 ...
That’s what the pressure release gasket is for. If too much pressure builds up, the gasket blows out and the pressure is safely released.
Hey! I've got one - works great! :-)
Never used it for a slow cooker though...
I guess the fireworks were to celebrate next year's Independence Day./sarc
Remember when all those muslims were buying up multiple prepaid cell phones and cried islamophobia when questioned?
Turns out they were ending up in Iraq and Afcrapistan to be used for one time communication then used as an ied remote detonator.
In my opinion, the statement by the punks that they had never heard of the Boston bombing is proof they are lying scumbags. Good for the doorman. Otherwise, no telling how many New Yorkers would never see Monday.
Mine said NEVER! yes beans can go BOOm too if the hole is plugged. Are people thinking of those rice cookers which restaurants use and LOOK like pressure cookers?
Many years ago a Saudi Airlines 747 crashed..killing over 400 people...it was carrying Muslims on the pilgrimage to Mecca..many were very poor, illiterate, had never flown before..from Pakistan, I believe. It was determined that the cause of the crash was when several of the men lit a small charcoal grill in the cabin to cook their meal...fire spread...and ......
Did they take the pressure cookers into the hotel or did they leave them in their car and the doorman saw them when they were getting their bags or something?
Freegards
Do they use pressure cookers or rice cookers? The rice cooker I have is from a Korean lady and it just boils it, the lid just sets on top of cooker with no seal, makes perfect rice, very convenient. I guess they also make rice cookers that can steam meat and veggies with the rice too.
FReegards
True on both counts, but if you wanted to cook un-parboiled (aka not Uncle Ben's etc.) rice, you wouldn't buy a pressure cooker, you'd buy a rice cooker. Sure, it takes a half-hour to do it right--20 minutes to cook, then 10 minutes to steam--but there's nothing better than "real" rice steam-cooked at the right speed.
None of which is relevant to the issue of two Muslims with two pressure cookers in Manhattan, which is suspicious as Jahannam.
Best way is to use a rice cooker. For the non white rices, like brown and red, you simply soak the rice in water for several hours, drain and then cook in the rice cooker just as you would white rice. Takes the same time to cook, about 35 minutes. Requires no attention. Couldn’t be easier. I’ve had a Korean rice cooker for over 10 years. Flawless.
Pressure cookers are very popular in my family. I have two which I use occasionally. Both have a small rubber plug which is designed to pop out if the pressure gets too high. That has never happened to anyone I know.
When setting up the pressure cooker, we always examine it for damage. We make sure the vent pipe is not blocked, by looking through it and running water through it. When in doubt, draw something through it, like a small pipe cleaner. I have miniature brush that works well.
We start the cooking process with the pressure regulator (rocker) off, to allow it to vent. We never leave it unattended. If the vent pipe were to become blocked, it would be obvious by the lack of steam escaping. At that point, we could quickly cool it down before the pressure builds high enough to blow the gasket. And even if it was allowed to build to that point, it would make a horrible mess when the gasket blows, but it couldn’t build up enough pressure to explode.
I have a set of 3 aluminum pans with lids that stack on top of each other, and fit inside my large pressure cooker. I can put rice in one, vegetables in another, and meat in the other. When I cook it that way, it’s impossible for the rice, or anything else to clog the vent.
When cooking rice loosely in the pressure cooker, my rule of thumb is never to fill it more than 25%, including rice, liquid and any other ingredients. That way, any foam is unlikely to reach the vent. If it does, the likelihood of a grain of rice sitting on top of a tower of bubbles that high is extremely remote.
I got one for one of my sisters, but she has pressure-cooker-phobia. She won’t use it, even as a slow cooker. I’m thinking of asking for it back, and getting her something else.
Hmmmm, sounds like laws are needed. A background check, 72 hour waiting period, registration and a competency test for the use and handling of pressure cookers seems to be in order. Probably need to do pilot tests in Chicago, NYC and DC.
Well, I'm not really a power-user. I just use mine for cooking and canning.
Wish an ex-gf had taken lessons from you. I can attest to the fact that four pounds of medium large shrimp can fit through the little vent hole at tremendous speed. First time and only time I mopped a ceiling. IIRC more than a few quarts of lemon juice were involved in the cleanup of what became known as the chum bucket.
Maybe it was using a full can of lighter fluid that did them in...
I have a rice cooker that is definitely non-pressurized and it cooks rice in 20 minutes.
My rice cooker, not a pressure device, cooks rice in 25 minutes. Why use a pressure cooker?
I pan grill chicken to add to the rice in fifteen minutes in a non-pressure cooker.
Does the hotel even have a kitchenette?
I’m working out of state and staying in a extended stay type hotel. Most “nice” hotels do NOT have a stove top...
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