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Messages - MDixon

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All Things Food / Re: Pressure Cooker
« on: July 01, 2016, 04:17:48 AM »
For meal preparation or food preservation...yes.

All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 10:23:01 AM »
When I was a youngster my mother's pressure cooker blew out the pressure relief valve which was basically a piece of metal. It gouged the ceiling. I think our old Presto had something similar.

The Fagor has an area of the gasket which will leak and allow steam to escape (no flying parts) and as a secondary the lid has two different mechanisms for keeping the pressure in check. Basically there is very little that could explode in this model.

All Things Food / Crock Pot
« on: June 28, 2016, 07:57:03 AM »
Since someone brought it up on another thread, I think the crock pot is an amazing piece of cookware. We actually have four of them. One is on the small side and my grandmother gave it to me when I got my first apartment in college. The next is slightly larger and works well for a meal. The third is oval and can cook large meals. The fourth is a three crock pot serving dish which is great for keeping things warm for awhile.

There is not much better than putting country style ribs in the crock pot with some vinegary barbecue sauce and coming home to have cue ready to eat by simply pulling out the bones and breaking up the meat with a fork.

All Things Food / Re: Pressure Cooker
« on: June 28, 2016, 07:52:19 AM »
I have an All-American canner, but it would be far too big for meals unless you were feeding an army.

Glad you like the Akorn. I'm thinking of buying a second one to have as a backup and for when I need two temps. They now have a Jr. on the market.

Here's the recipe from last night. I added in some brown sugar to the rub and I would boost the salt about 20% if I was going for it again. We did not have a rack for the bottom so I used a rack from a small oven tray which fit pretty well to keep the ribs out of the liquid.

All Things Food / Pressure Cooker
« on: June 28, 2016, 05:01:03 AM »
I think the last time we had a pressure cooker thread was 2010 so it seemed like a good time to start a new one. We had a Presto PC and I believe the gasket died so we ditched it around 2011. My wife decided she wanted a new one earlier this year and after some research I landed on the Fagor Duo which is an 8 quart and was recommended by America's Test Kitchen.

According to ATK the price should have been $80-90, but all we could find was $110 which seems kinda pricey for a pot. After some searching around we found it on Kohl's website and with some bucks my wife had and a percentage off got it home for around $70. My first cook was beef ribs and wouldn't you know it the lid had a defect. I sent a note to Fagor CS and they shipped out new parts and after install we've not had another issue.

Last night I cooked some pork ribs and my wife loved them. I still prefer a smoker for ribs, but 30 minutes vs hours on the grill is a big difference especially with so little prep to get rolling. We're pulling it out about once a week and have even tried it with frozen meat with great results. The one recipe that didn't quite work was a chicken recipe and apparently even when frozen they meant for the pieces to be separated.

If I were looking for a space saver I would get one of these and use it as a pressure cooker and a stock pot for dual duty.

General Homebrew Discussion / Re: Best way to store empty kegs?
« on: June 27, 2016, 05:01:15 AM »
Sounds like a lot of water being used. All it takes for StarSan to sanitize is contact and foam is contact. Cut that liquid volume back to a pint and shake the keg keeping the surface contact wet for a couple of minutes and then let it go until needed. Much less wasted H20.

Upon reflection I remembered the time I almost drowned while whitewater rafting underneath the New River Gorge Bridge when a hydraulic called Fayette Station flipped the boat. Afterwards I was presented with a Coors and it was manna from heaven.

I'd still choose De Dolle Oerbier after a 90 day hiatus.  ;D

De Dolle Oerbier

I don't think caffeine affects the palate. I always bring a toothbrush with me and brush (and rinse several times) prior to sitting at the judging table. One other thing I suggest to do the morning of the comp before you leave the house or hotel. Take a towel (cloth or paper) and clean your tongue. Even if you brushed it might surprise you the difference when that puppy is really clean.

Keep a hairdryer close by ready to go. If it starts to boil over hit it with the air on a cool setting.

All Things Food / Sauerkraut Fun
« on: June 14, 2016, 11:58:00 AM »
So I've made kraut in the past and know how to do it and as it turns out I like kraut, a little on a reuben, but a bucket of kraut is enough to last me forever. My wife tried to make some in the kitchen a few years ago and as soon as it started to ferment she threw it out due to the smell of fermentation. While I was gone to Baltimore she decided it was time to make kraut again so she got some lids and airlocks for jars and made two small batches. When I got home she was very proud of herself until I divulged the airlock does not filter out the aromas, it simply keeps things from getting in. I wish I had a video of her reaction.

Anyway, I set her up a dorm fridge on a temp controller in the garage to ferment her kraut, but thought I would share the story.

Beer Travel / Re: Stillwater in Baltimore
« on: June 12, 2016, 03:08:50 PM »
Of Love & Regret was great. Small bottle shop area was closed due to private function, but had several different brews.

General Homebrew Discussion / Re: AHA Forum Meet Up @ NHC16
« on: June 12, 2016, 03:03:49 PM »
Oops, I forgot to go.

Chew some CaraPils, call me from your dentist while you're getting the crown put on. ;)

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