I don't have a pressure cooker.

I've never found the need for one, not being particularly canny.

They are two similar but different utensils. P. cookers are smaller
and lighter, good for cooking dried legumes and tough cuts of meat
quickly but not good enough to can things safely.

From what I understand, pressure canners can be used
as cookers, and some but not all pressure cookers can
be used as canners. The kitchens I know that have the
appliances have ones called "pressure cooker canners,"
which are thickish vessels that are designed to serve
both functions. I use them as regular big pots to cook
spaghetti, lobsters, and the like but know not much if
anything about their pressure capabilities.

P. canners have flat bottoms so jars don't tip over. They're heavier
so they can heat up and cool down more slowly and go to and hold 15
pounds pressure. They are generally larger and can hold 4 to up 16
one quart bottles or more. They also have gauges so you can ensure
you have adequate pressure throughout the process. I don't plan on

The ones I'm familiar with are older and have jigglers
with 5, 10, or 15 stamped on them.

canning anything so I just want a small basic cooker. If I buy the
medium Instant Pot and ditch the ancient slow cooker that I don't
even like I won't use up any extra counter space.

I was never a slow cooker person either. Lilli has an
assortment of them, probably from the days when she was a
newspaperperson, horsewoman, commercial artist, and mother
of rambunctious children (they're in their 40s now); she
won't ditch them, even though you can, just barely, hold your
hand over the burner on her induction stove's lowest setting.

Something to perhaps amuse: https://knowyourmeme.com/photos/1249778-is-a-hot-dog-a-sandwich

I'm of two minds: one says that all of the above are
sandwiches, the other that none of them is, because a
proper sandwich is meat and bread, period.

It's funnier if you've ever played D&D.

Never done that.

Title: Moose Or Deer Marinade

Never done that, either. Looks salty.

Strawberry Yum Yum
categories: semi-homemade, dessert
servings: 12 to 16

2 c crushed graham crackers, about 1 sleeve
2 c sugar, divided
4 oz butter, melted
14 oz cn sweetened condensed milk
1 lb cream cheese
8 oz Cool Whip
3 Tb cornstarch
3 Tb strawberry Jell-O mix
1 c water
1 qt strawberries, sliced

reheat oven to 350F.

Combine graham crackers and 1 c sugar in the bowl
of a food processor; blitz until fine. Then add
melted butter and process until well combined.
Take half of the mixture and press into bottom
and sides of a 9-x-13" baking pan. Bake 5 min.
Remove and cool thoroughly.

Place condensed milk and cream cheese in a large
bowl or bowl of a standing mixer. Use beater to
mix until smooth. Fold in Cool Whip. Set aside.

Combine cornstarch, Jell-O, 1 c sugar and water
in a saucepan; stir to combine. Bring mixture to
a boil. Let cool completely and add strawberries
and stir.

Layer half the cream cheese mixture over graham
cracker crust. Top with strawberry mixture. Add
remaining half of cream cheese mixture. Sprinkle
with remaining graham cracker crumbs.

Refrigerate overnight.

Karma Lee, Buckwheat Farm, Apex NC via Farmer's Plate 5/2016
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I was never a slow cooker person either. Lilli has an
assortment of them, probably from the days when she was a newspaperperson, horsewoman, commercial artist, and mother
of rambunctious children (they're in their 40s now); she
won't ditch them, even though you can, just barely, hold your
hand over the burner on her induction stove's lowest setting.

We have a number of slow cookers of various sizes, from the baby one we
use to stew bones and stuff for chicken broth to bigger ones for cooking
a four pound pot roast on low&slow for hours. They have their place in
our style of cooking.

I do see pressure cookers on some food shows, especially Iron Chef.
They use them there to fast cook some item (usually meat) that would not
get cooked in the time constraints of the contests. We have one, but
have only used it a few times -- and not with any great success.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Earl's Crab Cake
Categories: Seafood
Yield: 1 Servings

1 lb Backfin crab meat
2 ds Worcestershire sauce
1 ds Dry mustard
2 tb Mayonnaise
1 1/2 ts Old Bay seasoning
1 Egg, beaten

Make sure there are no shells in crab meat. There shouldn't be very
many in back fin. Handle carefully so that the meat remains in lumps.
Put all ingredients in a bowl and carefully mix so that the crab
meat remains in lumps. I do this by repeatedly lifting the lumps with
my fingers and turning them over in the bowl. Form into four crab
cakes and place on a platter or dish. Place in refrigerator for at
least an hour, longer if time permits. This allows egg to gel enough
to hold crab cake together when frying. Deep fry in hot vegetable oil
(375 degrees) for about 90 seconds or until crab cakes are light
brown. Drain on paper towel. Serve on bread or saltine crackers.

NOTE: NEVER put bread or cracker crumbs inside a crab cake sandwich.

From: Earl Shelsby Date: 01 Feb 94
Cooking

MMMMM


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