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Old 06-07-2012, 04:40 AM   #31
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Olden day types only had a valve that sat loosely on the lid... too much pressure and off they flew.
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Old 06-07-2012, 04:41 AM   #32
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so,if they have all left you eating at the table,what happened to the "good company".....................!!
no no no ! Harry, I just take my plate through to the living room innit !
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Old 06-07-2012, 04:47 AM   #33
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no no no ! Harry, I just take my plate through to the living room innit !
classy chick!
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Old 06-07-2012, 05:06 AM   #34
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classy chick!
yeah like tucking a restaurant's table cloth into your collar?
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Old 06-07-2012, 06:01 AM   #35
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yeah like tucking a restaurant's table cloth into your collar?
fair comment!
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Old 06-07-2012, 12:55 PM   #36
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An electric pressure cooker is on my wish list. I just can't justify buying one right now. The contract I was to do in July and August has been pulled, so I'm on a very tight budget until something else crops up.
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Old 08-02-2012, 04:40 PM   #37
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I use my pressure cooker a lot. It is great for certain things- stews, pot roast, stocks, of course. And- hard boiled eggs. I give them ten minutes at 15 lbs, release pressure immediately. Perfect every time and because I am only bringing a half cup of water to the boil, much faster than boil on the stove top method.
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Old 08-03-2012, 05:56 AM   #38
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I use my pressure cooker a lot. It is great for certain things- stews, pot roast, stocks, of course. And- hard boiled eggs. I give them ten minutes at 15 lbs, release pressure immediately. Perfect every time and because I am only bringing a half cup of water to the boil, much faster than boil on the stove top method.
they are a joy....particularly with our weather and,as i said when i started the thread,imo they have the edge on slow cookers in the texture/flavour department too(much as i love my sc).they cost less to run meal for meal too
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