Magafesa Pressure Cooker

[toggleswitch]

That's my story and I'm sticking ot it. I really don't know anyone from this area who makes fried chicken at home.

Chicken nuggets/fingers/lips in a bar as an appetizer don't count, do they?

Dallas BBQ has it too, but methinks the ribs do better here!

 

[oxydolfan1]

Please be careful with pressure cookers. My mother thought she was hip, after using one for over forty years....when that sucker blew its stack, there was boiling tomato sauce all over her and the kitchen...she was burned, but I threw her into the cold shower and rushed her to the ER, and they took her right in...she was fine in about a week, but for the grace of God, and with the staff's wonderful care (and a kindly dentist willing to prescribe Silvadene ointment)...

She could not believe, after years of being so cautious, that something like that could happen....

My point is, pressure cookers are an amazing gift but they can be tricky....

 

[oxydolfan1]

I always have burgers at BBQ, because everything else takes SOOO long, and I'm always ravenously hungry at that time of night....

I like Virgil's BBQ better....portions so big, I line my pockets with tinfoil, to go with my cap, LOL!

 

[gadgetgary]

And Ron,

If you are nice to me, we can talk about a Thermoware pitcher in exchange for recipes.

Maybe we can meet 1/2 way for such....

 

[oxydolfan1]

Whatever happened to the "comfort food" craze a few years back?

 

[oxydolfan1]

Whatever happened to the "comfort food" craze a few years back?

 

[washernut]

There is no doubt that they are something to be careful around...I to this day put mine on and get it set correctly and don't hover around in the kitchen while it's cooking. Let's just say I don't completely trust it. I'm sure I never will. When the time is up I take it off the heat and go into another room until the pressure has gone off it. My mother used to take the weight off the top and put it under cold running water...i'm too chicken ...I can wait...

 

[toggleswitch]

..the trans-fat fad kicked in.

 

[gadgetgary]

Any recipes for that old comfort food...

Rice pudding?

Bread pudding?

Good ol' New England favorites......

Unlike the 'gray meat' serve in Massachusetts(ducks and runs)...

 

[toggleswitch]

Gary give them all a recipe please for my new favorite, corn pudding.

Slightly different than the pasticcio I grew up on......

 

[gadgetgary]

As per your request Dear:

Corn Pudding

1 stick butter, melted
1 can Corn(drained)
I can Cream Corn
8 oz. Sour Cream
1 pkg. Jiffy Corn Muffin Mix

Combine above ingredients.

Bake at 350 degrees for 45 minutes.

It is MMMMMM-Good1

 

[toggleswitch]

They say food needs fat to make the flavor explode.

Still freaks me out at the amount of dairy used.

"Where I come from" butter is used for baking and toast. Period. Full-stop

 

[washernut]

That sounds delish....thanks!

 

[gadgetgary]

Where I come from" butter is used for baking and toast.

Steve,

You need to get out a bit more. Suburban Hell is pretty big!

 

[toggleswitch]

Nah. When things are nice and new methinks it is best to be in, more than out.

 

[gadgetgary]

When things are nice and new methinks it is best to be in, m

Agreed...

 

[danemodsandy]

Comfort Food....

"Whatever happened to the "comfort food" craze a few years back?"

It was so expensive it stressed everybody out. What's so comforting about getting charged $17.95 for meat loaf at a faux diner?

 

[kenmore58]

Gary,

Definitely will swap recipes for pitcher!!!! Let's plan a get-together (maybe in Waterford or in Bristol or even Rhode Island). We'll cook. We'll take pictures. We'll have fun!!

Ron

 

[maytagbear]

Notes on the corn pudding:

Lightly grease the 9x9 pan with non-stick cooking spray.

Adding 2 eggs, beaten to combine, makes it a little "bread-ier," and easier to serve in a buffet situation. Also ups the protein content, for your vegetarian guests. You could also add some shredded Cheddar cheese, as well.

This is something of a sodium bomb, so if you can, get the no salt added whole kernel corn. (The no salt added canned corn tastes fresher, anyway)

A teaspoon of the GARLIC Tobasco, or a half teaspoon of the regular Tobasco cuts the percieved sweetness.
(this is pretty sweet tasting.)

Some variations of this include cooked crumbled bacon, or canned fried onions.

This doubles nicely, use a 13x9 pan, and baking time is increased a little...check at 50 minutes.

Lawrence/Maytagbear

 

[rp2813]

Washernut you captured the method with the Mirro perfectly. The manual for my 60's 4-quart says to set the heat so the weight jiggles a few times per minute. On my 8-quart aluminum Presto (bought it a couple of years ago) it says to let the weight jiggle slightly but continuously. I got tired of not being able to find new gaskets for the Mirro and bought the Presto because as stated above, you can find everything for them in a well-stocked hardware store and in fact the Ace down the street from me carries all of that stuff. I don't use my PC a lot so felt aluminum would last me long enough. Considering the 60's Mirro is still going strong I felt safe purchasing an aluminum Presto. I also don't trust them and won't leave them alone until I'm sure pressure has been reached and there are no leaks. The Mirro likes to leak just to the right of the handle--even with a new gasket--so I have to keep an eye on it, and this seems to be a common thing with that particular make. Maybe one too many times cooling it down quick under running water has caused some minor warping.

Now I'm getting hungry and need to start thinking about what I can throw in my PC for dinner this week. PC's can end up being faster than a microwave for certain dishes and are a great time saver.