USMB Coffee Shop IV

[Ernie S.]

Yes pressure cookers do explode, but there is a blow out valve in any made in the last 50 years that will rupture at about 25 PSI. Modern pressure cookers are designed that the gasket will fail long before the metal and even if all the safety features fail, the pressure at rupture would be around 3 atmospheres, not enough to cause a very serious explosion. You, it might dent your stove or spread crap all over the kitchen, but the risk is more from scalding than from flying metal.
The point is there are 3 redundant features that should prevent an explosion. You have to just about weld the steam vent closed, plug the safely valve and epoxy the lid in place on a modern pressure cooker to cause failure.

 

[Gracie]

Hot here...as usual. At home..its 55 degrees! I sure miss my beach. Maybe by the end of the year they will call? I pray so.

Anyway...still dabbling with painting rocks when my hands allow it. Going to start a koi rock soon. I think. Maybe. On Friday...I get the dreaded "both ends" reamed by the gastro doc. I look preggers. I have always been a muscle-ish looking gal...and I am not saying "fat" cuz I am just a brick house sorta gal. Always have been. But lately, I have developed the Preggers Belly. Bloated. Might be due to the Nexum. Might be due to something else. Hence...the colonoscopy and endoscopy being done. Gonna knock me out for that since Twilight drug doesn't work on me. I don't dread the procedure. I dread the PREP!!! Yuck. Hold my nose....gulp that crap down, be comfy on the toilet for a few hours with my phone for game playing and a book when I'm tired of the phone game playing, lol.

 

[Foxfyre]

How to tell that a train isn't coming:

 

[JustAnotherNut]

My chickens and turkeys love apples, too!

Then maybe you need a vacation......come on down with a truck and fill er up with apples.....and 7qts & 18 pints of applesauce too.

Ended up with a major canning fail and was my own fault I guess. Since the apples were small I didn't peel & core them like I usually do, but just quartered them into a huge pot, added a bit of water to keep from scorching, & cooked till softened. Ran them all thru a food mill which made it pretty saucy so I added some Ziploc bags of last years slices fully expecting them to cook down as well. They didn't.

Chose to pressure can it all to save on water.....but even with plenty of headspace, doing 5lbs of pressure for 8-10 minutes,....every jar siphoned sauce out all over the jars, all inside the canner and the consistency of the sauce was thinner than baby food with thick whole slices mixed in. It's going to take me a few days to get it all cleaned up

Even though all the jars did seal....they are now only about half full of this stuff that isn't even palatable IMO.....I prefer a thicker sauce, maybe even with small chunks & only enough sugar added to enhance the flavor of the apples.

Oh well, lesson learned...….fruit is only to be water bathed, apples to be peeled & cored & cooked down (they sauce themselves)......NO food mill or pressure canner allowed

That's what ya get for making applesauce...... Yuk!!!! Like eating baby food......

I love applesauce. Well maybe not JAN's as she is describing it, but I bet when she does it the conventional way, it is great.

Actually I do sympathize with her little mishap. It is difficult to get pinto beans really tender at this altitude and they have to be cooked far longer than would be necessary at lower altitudes. So years ago I decided to pressure cook a batch. Usually you can get away with that, but this time something clogged and it blew out the safety valve shooting beans all over the kitchen--on the cabinets, counter tops, floor, walls, and ceiling. The clean up was horrendous. And there were probably beans still stuck to something when we left that place.

Pressure cooking isn't for everything.

Ex mother-in-law made pea soup in a pressure cooker...

Successfully? I would fear that could be more dangerous than pressure cooking pinto beans.

Ham & split pea soup was one of the first things I pressure canned...…..came out great with no problem, with the exception of the peas having soaked up all the liquid to become a solid mass in the jars. Now to eat it I have to add broth when heating it up.....but delish

 

[JustAnotherNut]

Then maybe you need a vacation......come on down with a truck and fill er up with apples.....and 7qts & 18 pints of applesauce too.

Ended up with a major canning fail and was my own fault I guess. Since the apples were small I didn't peel & core them like I usually do, but just quartered them into a huge pot, added a bit of water to keep from scorching, & cooked till softened. Ran them all thru a food mill which made it pretty saucy so I added some Ziploc bags of last years slices fully expecting them to cook down as well. They didn't.

Chose to pressure can it all to save on water.....but even with plenty of headspace, doing 5lbs of pressure for 8-10 minutes,....every jar siphoned sauce out all over the jars, all inside the canner and the consistency of the sauce was thinner than baby food with thick whole slices mixed in. It's going to take me a few days to get it all cleaned up

Even though all the jars did seal....they are now only about half full of this stuff that isn't even palatable IMO.....I prefer a thicker sauce, maybe even with small chunks & only enough sugar added to enhance the flavor of the apples.

Oh well, lesson learned...….fruit is only to be water bathed, apples to be peeled & cored & cooked down (they sauce themselves)......NO food mill or pressure canner allowed

That's what ya get for making applesauce...... Yuk!!!! Like eating baby food......

I love applesauce. Well maybe not JAN's as she is describing it, but I bet when she does it the conventional way, it is great.

Actually I do sympathize with her little mishap. It is difficult to get pinto beans really tender at this altitude and they have to be cooked far longer than would be necessary at lower altitudes. So years ago I decided to pressure cook a batch. Usually you can get away with that, but this time something clogged and it blew out the safety valve shooting beans all over the kitchen--on the cabinets, counter tops, floor, walls, and ceiling. The clean up was horrendous. And there were probably beans still stuck to something when we left that place.

Pressure cooking isn't for everything.

I just learned something. Why do beans not cook well at higher altitudes?

Water boils at a lower temperature

That's pretty much the issue and why pressure cooking is so useful for some things especially if you need to cook pretty fast. But like JAN, I'm pretty leery of pressure cookers. I have one given to us by a friend, and have never taken it out of the box.

what got me over the fear was to read all I could find and watch a ton of videos of other peoples processes, then did a dry run, just putting a couple inches of water in the pot, with no food or jars...just the water for a test. But I only use mine for canning, not cooking.....even though I could.

Mine is a 23qt Presto with both a dial gauge and weights similar to this one

That gadget on the right of the dial is the weight(s) that comes apart if needed for proper poundage for processing.



This is what mine looks like and the metal rings come off and are 5lbs each....with the black knob one also 5lbs....all three together is 15lbs

The best thing about having both the dial & weights is that you can see the pressure on the dial and the weights are like an extra safety of keeping it at the right level. The weight is suppose to gently rock while spitting steam.....that's a good indicator that you're at the right place of pounds/pressure. If the weight is screaming and going crazy, then it's too much and need to turn down the heat a bit. And all the while, the dial guage is the visual measurement.


If yours has only one or the other (dial/weights)……..then I dunno. Although I've heard a lot of people love their InstaPots for cooking and I guess it is a lot easier to use. I think I have one, but have never used it. It's packed away somewhere

 

[JustAnotherNut]

Hot here...as usual. At home..its 55 degrees! I sure miss my beach. Maybe by the end of the year they will call? I pray so.

Anyway...still dabbling with painting rocks when my hands allow it. Going to start a koi rock soon. I think. Maybe. On Friday...I get the dreaded "both ends" reamed by the gastro doc. I look preggers. I have always been a muscle-ish looking gal...and I am not saying "fat" cuz I am just a brick house sorta gal. Always have been. But lately, I have developed the Preggers Belly. Bloated. Might be due to the Nexum. Might be due to something else. Hence...the colonoscopy and endoscopy being done. Gonna knock me out for that since Twilight drug doesn't work on me. I don't dread the procedure. I dread the PREP!!! Yuck. Hold my nose....gulp that crap down, be comfy on the toilet for a few hours with my phone for game playing and a book when I'm tired of the phone game playing, lol.

You too??? I finally went to the Dr about a month ago for a check up......it had been a couple of years cause I don't like doctors & try to avoid them at all costs. Especially after the fiasco with my back......it wasn't my regular Dr, but all the so called specialists that pissed me off.

Anyway, she says I'm overdue for a colonoscopy & I opted for doing the Cologuard at home. Results were not satisfactory...….blood in the stool. So now I have to go to a gastro specialist for a colonoscopy and who knows what else to find out why. I'm not looking forward to it and have been dragging my feet about scheduling.

I'm pretty sure they'll find something since I'm bloated as well, tired all the time and a few other symptoms that aren't normal. I just don't know that I want to know. I kinda do so I can get it fixed & feel better...….then again, there's always the worry of cancer returning and I don't/won't do another bout with chemo. Once was enough for me.

 

[JustAnotherNut]

Oh and BTW...…….I went out to the garden for a look see and found SOMETHING (either a rat or squirrels) had destroyed my wheat & barley. Only had a row each about 18-24 inches wide and about 8 ft long. I've had this fight before, but usually not until the seed heads start to turn brown...…..This time it was still green & the seed heads were just emerging from the stalks.

I ended up pulling it all up and putting into tubs with some water in the hopes it can finish ripening.
.....a crash course in hydroponic gardening

 

[Ringel05]

That's what ya get for making applesauce...... Yuk!!!! Like eating baby food......

I love applesauce. Well maybe not JAN's as she is describing it, but I bet when she does it the conventional way, it is great.

Actually I do sympathize with her little mishap. It is difficult to get pinto beans really tender at this altitude and they have to be cooked far longer than would be necessary at lower altitudes. So years ago I decided to pressure cook a batch. Usually you can get away with that, but this time something clogged and it blew out the safety valve shooting beans all over the kitchen--on the cabinets, counter tops, floor, walls, and ceiling. The clean up was horrendous. And there were probably beans still stuck to something when we left that place.

Pressure cooking isn't for everything.

I just learned something. Why do beans not cook well at higher altitudes?

Altitude changes effects of a lot of things...…..usually takes longer to cook & at a higher pressure, than being closer to sea level. I don't know WHY, but it does

Interesting. I googled the issue and this was a pretty good article:
Baking and Cooking at High Altitudes

I treat wood so that it isn't susceptible to movement from humidity or to harden soft, sometimes punky but interesting wood for turning. The process involves baking for about 24 hours at 220 F to remove all moisture and then submerging in a thermo-setting polymer in a vacuum chamber. You need to get down to 0% moisture content because any water left will boil off slowly and you won't get total absorption back into the wood when you remove the vacuum. Here's a chart of boiling points of water at various vacuums:
http://www.centurytool.net/v/vspfiles/images/chart12.gif

Water boils at about 145 degrees in Albuquerque. That's the major reason that coffee there pretty much sucks

You haven't met my hot water heater from hell..........

 

[Ringel05]

Oh and BTW...…….I went out to the garden for a look see and found SOMETHING (either a rat or squirrels) had destroyed my wheat & barley. Only had a row each about 18-24 inches wide and about 8 ft long. I've had this fight before, but usually not until the seed heads start to turn brown...…..This time it was still green & the seed heads were just emerging from the stalks.

I ended up pulling it all up and putting into tubs with some water in the hopes it can finish ripening.
.....a crash course in hydroponic gardening

Aaaah, the joys of gardening.......... That's reason number 20005 I don't garden.......

 

[Ringel05]

Been back in Roswell for about half an hour, once again cooling the house off but at least this time the temp's only 85 not 105......... There really isn't that much left but mostly this allows me to clean, will be out by Wednesday. Have to be back by then because the wife has chemo on Thursday.
BTW she's doing better, has a good appetite which means she's worried about putting on weight........

 

[Foxfyre]

I love applesauce. Well maybe not JAN's as she is describing it, but I bet when she does it the conventional way, it is great.

Actually I do sympathize with her little mishap. It is difficult to get pinto beans really tender at this altitude and they have to be cooked far longer than would be necessary at lower altitudes. So years ago I decided to pressure cook a batch. Usually you can get away with that, but this time something clogged and it blew out the safety valve shooting beans all over the kitchen--on the cabinets, counter tops, floor, walls, and ceiling. The clean up was horrendous. And there were probably beans still stuck to something when we left that place.

Pressure cooking isn't for everything.

I just learned something. Why do beans not cook well at higher altitudes?

Altitude changes effects of a lot of things...…..usually takes longer to cook & at a higher pressure, than being closer to sea level. I don't know WHY, but it does

Interesting. I googled the issue and this was a pretty good article:
Baking and Cooking at High Altitudes

I treat wood so that it isn't susceptible to movement from humidity or to harden soft, sometimes punky but interesting wood for turning. The process involves baking for about 24 hours at 220 F to remove all moisture and then submerging in a thermo-setting polymer in a vacuum chamber. You need to get down to 0% moisture content because any water left will boil off slowly and you won't get total absorption back into the wood when you remove the vacuum. Here's a chart of boiling points of water at various vacuums:
http://www.centurytool.net/v/vspfiles/images/chart12.gif

Water boils at about 145 degrees in Albuquerque. That's the major reason that coffee there pretty much sucks

You haven't met my hot water heater from hell..........

And my engineer son would probably correct you--as he does us--that it is not a hot water heater. If the water was already hot we wouldn't need to heat it.

But we have one of those too.

And Ernie, our house sits at roughly 5500 ft. and water boils at 202 degrees fahrenheit. Your water at sea level boils at 212. Not a huge difference but it does affect cooking times for foods requiring liquids somewhat and many baking recipes have high altitude instructions that I more often ignore than not.

 

[Gracie]

Hot here...as usual. At home..its 55 degrees! I sure miss my beach. Maybe by the end of the year they will call? I pray so.

Anyway...still dabbling with painting rocks when my hands allow it. Going to start a koi rock soon. I think. Maybe. On Friday...I get the dreaded "both ends" reamed by the gastro doc. I look preggers. I have always been a muscle-ish looking gal...and I am not saying "fat" cuz I am just a brick house sorta gal. Always have been. But lately, I have developed the Preggers Belly. Bloated. Might be due to the Nexum. Might be due to something else. Hence...the colonoscopy and endoscopy being done. Gonna knock me out for that since Twilight drug doesn't work on me. I don't dread the procedure. I dread the PREP!!! Yuck. Hold my nose....gulp that crap down, be comfy on the toilet for a few hours with my phone for game playing and a book when I'm tired of the phone game playing, lol.

You too??? I finally went to the Dr about a month ago for a check up......it had been a couple of years cause I don't like doctors & try to avoid them at all costs. Especially after the fiasco with my back......it wasn't my regular Dr, but all the so called specialists that pissed me off.

Anyway, she says I'm overdue for a colonoscopy & I opted for doing the Cologuard at home. Results were not satisfactory...….blood in the stool. So now I have to go to a gastro specialist for a colonoscopy and who knows what else to find out why. I'm not looking forward to it and have been dragging my feet about scheduling.

I'm pretty sure they'll find something since I'm bloated as well, tired all the time and a few other symptoms that aren't normal. I just don't know that I want to know. I kinda do so I can get it fixed & feel better...….then again, there's always the worry of cancer returning and I don't/won't do another bout with chemo. Once was enough for me.

I hear ya about afraid the cancer came back in another area. But..this is my second colonoscopy/endoscopy..so I know what to expect. If they plan to do Twilight on you...tell them NO. That shit sucks. I woke up in the middle of it and talk about pain??? omg. Never again. When they did it next..they knocked me completely out. Woke up with a great buzz! This one coming up? Walk in the park. And if they tell me the Big C came back? Yeah. I wanna know. Cuz no way will I do chemo or anything else. If it can't be cut out of me...then I eat a bullet. Plain and simple. I lived my life. When its time to go, its time to go and I will be the one that chooses the day.

 

[Foxfyre]

Hot here...as usual. At home..its 55 degrees! I sure miss my beach. Maybe by the end of the year they will call? I pray so.

Anyway...still dabbling with painting rocks when my hands allow it. Going to start a koi rock soon. I think. Maybe. On Friday...I get the dreaded "both ends" reamed by the gastro doc. I look preggers. I have always been a muscle-ish looking gal...and I am not saying "fat" cuz I am just a brick house sorta gal. Always have been. But lately, I have developed the Preggers Belly. Bloated. Might be due to the Nexum. Might be due to something else. Hence...the colonoscopy and endoscopy being done. Gonna knock me out for that since Twilight drug doesn't work on me. I don't dread the procedure. I dread the PREP!!! Yuck. Hold my nose....gulp that crap down, be comfy on the toilet for a few hours with my phone for game playing and a book when I'm tired of the phone game playing, lol.

You too??? I finally went to the Dr about a month ago for a check up......it had been a couple of years cause I don't like doctors & try to avoid them at all costs. Especially after the fiasco with my back......it wasn't my regular Dr, but all the so called specialists that pissed me off.

Anyway, she says I'm overdue for a colonoscopy & I opted for doing the Cologuard at home. Results were not satisfactory...….blood in the stool. So now I have to go to a gastro specialist for a colonoscopy and who knows what else to find out why. I'm not looking forward to it and have been dragging my feet about scheduling.

I'm pretty sure they'll find something since I'm bloated as well, tired all the time and a few other symptoms that aren't normal. I just don't know that I want to know. I kinda do so I can get it fixed & feel better...….then again, there's always the worry of cancer returning and I don't/won't do another bout with chemo. Once was enough for me.

I recently--in the last 30 days--had a medical event in which I lost an alarming amount of blood. Wound up getting the complete scope on top plus a colonscopy. I was terrified at what they would find. But they found nothing. A little bit of mild gastitis. The doc said I most likely had a diverticular bleed that has no reoccurred and chances are won't. But I'm not suppose do take any more nsaids (ibuprophen, naproxen, full strength asprin). And that was that.

But you guys if you do get a diagnosis of the big C and won't do the chemo, I strongly advise reading up on the Budwig protocol. It is another, non invasive, and good for you option with no side effects. I have two close friends who did that and are now cancer free. it might not work for everybody but it sure worked for them.

 

[JustAnotherNut]

Oh and BTW...…….I went out to the garden for a look see and found SOMETHING (either a rat or squirrels) had destroyed my wheat & barley. Only had a row each about 18-24 inches wide and about 8 ft long. I've had this fight before, but usually not until the seed heads start to turn brown...…..This time it was still green & the seed heads were just emerging from the stalks.

I ended up pulling it all up and putting into tubs with some water in the hopes it can finish ripening.
.....a crash course in hydroponic gardening

Aaaah, the joys of gardening.......... That's reason number 20005 I don't garden.......

I just hope the little buggers get a nasty bellyache...…..that oughta learn em to stay the heck outta my garden

 

[Foxfyre]

Anyone have other ideas???? (besides bobbing for apples or throwing them at passing cars or the like )

Well I was going to say Apple Jack, but Foxfyre beat me to it... Maybe I will choose a nice recipe for you...

applejack liquor - Bing video

But I don't drink.

Maybe you should start?

Other than an occasional Margarita with Mexican food, or some special occasion…….I don't drink anymore.


My father had been an alcoholic, same as his father...…….and after walking away from an abusive ex I found myself going down that same generational path. Woke up one day & didn't like what I saw looking back at me...……...been trying to change that ever since

I have a lot of the same kind of family history and quit drinking for the same reason. I didn't ever step over that invisible line into alcoholism but the pattern I was seeing and with my dna, I'm pretty sure it was really close. A lot of. actually most folks can enjoy alcohol safely and with proper restraint. I wasn't one of those people. So bully for you. Me too.

 

[Ernie S.]

I own a bar and haven't had a drink in 31 years. I guess I have 500 bottles of liquor and 3,000 bottles of beer in house. If I was to start, it's not enough.

 

[Foxfyre]

I own a bar and haven't had a drink in 31 years. I guess I have 500 bottles of liquor and 3,000 bottles of beer in house. If I was to start, it's not enough.

And it is guys like you Ernie who give hope and inspiration to who knows how many others.

 

[Ringel05]

Done with the move out, now the real work begins......... No more trips back to Roswell unless we're heading down for a pleasure trip.

 

[Nosmo King]

The sweet corn crop here is spectacular! The topography and geology of Columbiana County, Ohio restricts agriculture to small, market corps. Where others plant predominantly feed corn on more than 1,000 acres, our farmers plant a direct to market sweet corn. Apples, honey, maple sugar and syrup, cider, strawberries, cucumbers, peppers, melons and tomatoes, butter and cheese. Do they still call them 'truck farms'?

And all these goodies are heaped on counter tops in farm stores. Many of which are supplied with fresh baked foods from local Mennonite bakers.

My favorite is Catalpa Grove up on 14 between Columbiana and Washingtonville. Because, not only do they have a bountiful store, but about an acre and a half of greenhouse. Not to brag, aw hell, to brag, I started my field engineering in land survey. So my estimate of greenhouse foot print is not bad for a rambling story.

Anyhow, Catalpa Grove dresses itself up for the seasons. Come autumn the pumpkins and indian corn and apples and fresh pressed sweet apple cider can be had, not to mention the fresh glazed donuts.

There are Christmas tree farms where the hills are too steep for planting anything else. Fresh cut Christmas trees shipped to major cities up and down the I-95 corridor. I tag one on Veteran's Day. The early bird method.

My maternal Grandpa would bundle his grandkids up in his Mercury Comet and toss us giggling into an pick-your-own strawberry patch. He would pick two flats of juicy berries, we kids would eat a flat. And Grandpa always paid for three flats.

High summer has its charms.

 

[blackhawk]