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I cook my root vegetables in a pressure cooker because I'm not made of spare time and I prefer my veggies steamed, rather than boiled. 1/4 inch slices will do up in 4 minutes, really big chunks or whole in 20-25 min if you have a 15 psi cooker, add 25 percent time if you have a 12 psi cooker...

just kidding! I was surprised to read as far back as 1660, Robert May in his 'The Accomplisht Cook' has a recipe for 'Cinnamon Toafts' that calls for putting a mixture of cinnamon, sugar and claret on toast and then warming it over the fire.

I lived in B.C., where we had sushi and sashimi places as thick as an average town has cofeehouses, and they said the same thing, except it isn't frozen, so much as chilled below zero, (but doesn't actually freeze because of the salt and oils in the saltwater fishes. P.S. Also heard that...

Hi, I'm Bobby, from T.Bay, ON, Canada. I've recently decided to take up cooking after watching Julie and Julia, and falling in love with Julia Child. Thanks for having me. Bobby