lindag

Anyone tried a roux in the pressure cooker? roux in a jar

I just began using pressure cookers within the last year and have become a major convert. I have several cookbooks devoted to this method but one that hasn't been mentioned in this thread that I've found to be invaluable is: Janet Daily's The New Pressure Cooker Cookbook. I own several Lorna Sass books as well as Miss Vickie's and a few other odd ones but I really like Daily's book. It covers beans really well (which I've been cooking non-stop; I think I'm trying to do every type I can find.) She also cover vegetables well and there are lots of good recipes there. Most recently I've been cooking red beans and rice, Hoppin Jon, Bean and Bacon Soup, Short Ribs, Barbecue Ribs...everything seems to be well-infused with flavor. I haven't tried stocks yet as I have several containers in the freezer however I'm excited to read about others' experiences here.

Just thinking about candy makes me yearn for the Turkish Taffy of my youth. And my sweet tooth is all but non-existent.

For those who can afford its rather steep price the answer is definitely the Technivorm. I've gone thru many coffeemakers over the years and I've never had one this good!

A good way to keep from tripping on the rugs you use in front of the sink (or anywhere else) is to use a small piece of double-face tape at the outer corners....works like a charm and it's easy to do.