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Old October 12, 2017   #4456
AlittleSalt
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Tamales can be so good, Salt, and fun to make an assembly line, cracking jokes and laughing. Nice family thing to do.
That's what I am thinking too. I have several sets of friends who used to make tamales as a family and sell them from their houses. They would make tamales out of just about any type of meat you can think of, cheeses, peppers - whatever you wanted. Good friends and good memories.

Those memories go back to the 1970s.
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Old October 13, 2017   #4457
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That's what I am thinking too. I have several sets of friends who used to make tamales as a family and sell them from their houses. They would make tamales out of just about any type of meat you can think of, cheeses, peppers - whatever you wanted. Good friends and good memories.

Those memories go back to the 1970s.
There are even sweet dessert sort of tamales, though I haven't tried any of those, just saw the recipes for them. But I sure do like fat juicy tamales! Warms you up and they are fun to make with family and friends.
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Old October 13, 2017   #4458
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Last night's burrito hit the spot with a fried chicken thigh for lunch.
My only complaint is it is hotter than hell from the ghost pepper sauce.

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Old October 13, 2017   #4459
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I'm about to eat a chicken leg quarter. It's from HEB in a package of chicken thighs that already had red colored spices on it. It's new-to-me and tastes pretty good.
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Old October 13, 2017   #4460
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I think I'd turn to the slow cooker for meat. Yeah it takes longer but so what?
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Old October 14, 2017   #4461
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I think I'd turn to the slow cooker for meat. Yeah it takes longer but so what?
DM, I'm in the same boat so-to-speak. A slow cooker does not heat up the kitchen very much and produces some wonderful smells for hours in the house. However, I have yet to use the pressure cooker. I see it as the first time to go fishin'. Some people love it and others don't. I won't know until I try it.

Time means a whole lot to most people, and I used to belong to that crowd. Disabled means having to look at the calendar that your wife crosses out the day just to know what day it is. To me, every day is the same day. I might be more of a slow cooker type person now? Sorry for the TMI.

Every pot and pan has its purposes hanging on the kitchen wall. It's time to use the pressure canner very soon.
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Old October 14, 2017   #4462
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Nah, you're not alone. I keep abreast of the day (vs. the date) by checking the TV schedule.

I've had meat from the pressure cooker. It might have been the preparation, but I was not all that impressed.
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Old October 14, 2017   #4463
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One thing about a pressure cooker is not only time saved, but it can make tough connective tissues break down faster- more tender meats from a "cheaper" cut, plus the so called cheap cuts are often more tasty, too.

Using different pots and methods round out the cooking...experience and add to what you are able to do in the kitchen.
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Old October 14, 2017   #4464
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Imp, you wrote the things I didn't about Pressure cooking, and you're right.

DM, I wish I was alone. I know you understand that.
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Old October 14, 2017   #4465
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Salt, some days I have to look at the computer to know what day it is!

Add that to my weird hours and it gets amusing sometimes, and sometimes I wonder where I either gain or lose a day.
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Old October 14, 2017   #4466
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Salt if you have the 23 quart pressure cooker/canner it may be way over kill for the small roast.
The other problem I have with the presto is it doesn't have the 5 ten and 15 pound regulator with it, just the 15.
You can get the after market one for it here.
https://www.pressurecooker-outlet.co...0.3&box=n&ex=0
Buy cooking at different pressures and times can greatly change the outcome of the meats texture and flavor.
The other thing that is important is proper browning of the meat and getting a crust on it in oil before it goes under pressure.
If done this way it wont come out looking like a grey glob.

The last roast I cooked was at 5 pounds PSI for I dont remember how long but it wasn't long.
Remember you can experiment as much as you want this is cooking NOT canning.
For smaller cooking I would suggest a smaller presser cooker 6 to 8 quarts but by all means get the regulator weights 5-10 and 15 pounds.
The old one I picked up was a real steal with the old type 5-10 and 15 pound round weight and old type All American type vent tube.
The newer models changed to something like the Presto.

If I had a 23 quart Presto the first thing I would do is convert/make the vent tube to an All American type if for anything just for the pure fun of it.

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Old October 14, 2017   #4467
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I forgot about the regulator only being the 15 pound kind. I'm glad you reminded me.
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Old October 14, 2017   #4468
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Quote:
Originally Posted by AlittleSalt View Post
I forgot about the regulator only being the 15 pound kind. I'm glad you reminded me.
But it does have a gauge to look at which I find cumbersome in keeping it at a certain pressure but is what is intended.

On a side note I called Callahan's to see if they had a gasket for my Mirro and they didn't.
They have all kinds of gaskets but not mine.
Glad I called first because it would have been a 50 mile round trip to go look for myself.
So I just ordered a new one on line grand total of $16.94.
I really hate canners and pressure cookers with gaskets.

Worth
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Old October 14, 2017   #4469
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I use the Presto Frymaster to cook in at 15 lbs with no problems. It supposed to cook at 5-10 & 15 but even on low on a small burner it goes to 15/max.

Like Worth mentioned, brown the meat really good till you get the color of the gravy you want. I fry my meat then deglaze the pan with an onion or two then add the meat and just enough water to come to the top of the meat. I bring it up to pressure then lower it and cook for 9 minutes for a 1.5" chuck roast.

I think you're gonna have to wing it the first time and make adjustments.


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Old October 14, 2017   #4470
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Next time try the "VINDALOO" It rocks! very high on the yum factor.

Thai also does curry at an outstanding level, green or yellow are two of my favorites.


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Well, Rajun, you did it. I went out to a local Indian restaurant and enjoyed a portion of lamb curry. Funny though, the gravy part was just warming, not a hot, but full of flavor. Got enough left over for maybe 2 meals yet, it's very filling.

Going to have to expand my knowledge base and make some curries next.

Last edited by Gerardo; October 14, 2017 at 12:49 PM.
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