No drill required

Post #338,677 by crazy 1/16/11 7:34:10 AM 1/16/11 7:34:40 AM Reply	No drill required Hang the wick with a weight on the bottom (not lead!), pencil over the top. And I know what wick I'm using: http://www.italhempwick.com/ I'm making it today. Edited by crazy Jan. 16, 2011, 07:34:40 AM EST Expand All History
Post #338,682 by drook 1/16/11 9:51:48 AM Reply	Pics or GTFO -- Drew
Post #338,695 by crazy 1/16/11 5:48:26 PM Reply	I was prohibited I bought the bacon. But the idea was vetoed. So instead I made bacon pressure cooker pot roast. Yum.
Post #338,724 by jake123 1/17/11 1:58:09 PM Reply	Last night I did bacon wrapped chicken thighs. A little pepper, cumin, and tarragon sprinkled on top before it went into the oven. Damn, it was good.
Post #338,732 by beepster 1/17/11 3:56:09 PM Reply	Re: Last night Damned near anything wrapped in bacon is good. Sure, understanding today's complex world of the future is a little like having bees live in your head. But...there they are.
Post #338,735 by malraux 1/17/11 4:36:49 PM Reply	Including bacon. Regards, -scott Welcome to Rivendell, Mr. Anderson.
Post #338,736 by mvitale 1/17/11 4:39:56 PM Reply	Ever had deep fried bacon? Yeah. It's as good as it sounds. -Mike "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." - Benjamin Franklin, 1759 Historical Review of Pennsylvania
Post #338,738 by drook 1/17/11 5:03:56 PM 1/17/11 6:58:29 PM Reply	I've had chicken fried bacon It was not as good as it sounds. Oh, and there was the place in college that would split a hot dog lengthwise, tuck in a slice of cheese, wrap the whole thing in bacon and deep fry it. [edit] tyop -- Drew Edited by drook Jan. 17, 2011, 05:04:39 PM EST Edited by drook Jan. 17, 2011, 06:58:29 PM EST Expand All History
Post #338,741 by SpiceWare 1/17/11 6:06:02 PM Reply	ever have shrimp brochette? jumbo shrimp split and stuffed with cheese & jalapenos wrapped in bacon served with a small container of melted butter to dip them in Extremely good. I get them at tex-mex joints, such as Pappasito's Cantina http://www.pappasitos.com
Post #338,744 by drook 1/17/11 7:01:08 PM Reply	Ooh ... not yet I haven't -- Drew
Post #338,787 by SpiceWare 1/18/11 11:54:30 AM Reply	This recipe looks about right http://www.food.com/...ycat-recipe-65457
Post #338,750 by mvitale 1/17/11 7:48:18 PM Reply	Nah. Kinda tempura. http://firkinofliber....php/food?start=1 Fried, Raisin River, Applewood Smoked Bacon $5.95 Tempura batter. Deep fried. Served with a chipotle mayo (yeah, fat on the side, too, dammit.) And their beer list is simply amazing, too. It's a damn good thing that place is an hour and a half away from me, because if it was in Naperville, I couldn't afford to live where I do, that's for sure! -Mike "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." - Benjamin Franklin, 1759 Historical Review of Pennsylvania
Post #338,752 by crazy 1/17/11 8:03:21 PM Reply	Eating left overs now Take a pound of bacon. Add a few herb spices. Slice up a couple of onions, toss in. Turn this on "saute". http://www.amazon.co...ess/dp/B000MPA044 Let the bacon sizzle up and the onions sweat, drain the fat, remove most of the bacon, throw bacon/onion mixture in a pan and fry it up some more. Turn the pressure cooker to "brown", heat up the bacon fat and bits of bacon and onion, toss a 3.5 pound top chuck roast. Brown each side for about 3 minutes. Remove roast, put trivet in, add about 1/2 cup of water. Place roast on top of trivet, pile on a bunch more sliced up onions, carrots, and all the bacon and a bit more fat. Turn on under "high" pressure for 75 minutes. Leave for movie when there is 10 minutes left. It automatically resets to "warm" when timer is done. Come back from the movie (it sucked, Witch), and enjoy one of the tastiest, most succulent yet still a bit firm in the right places pot roast. And then eat it again today. Stull yum, nukes very well.
Post #338,753 by drook 1/17/11 8:27:47 PM Reply	Never pressure-cooked a pot roast That sounds yummy. -- Drew
Post #338,759 by folkert 1/17/11 9:10:26 PM Reply	WHAT? OMG, my grandfather cooked pot roast every Sunday for 45 years that way. he quit at about 66 years old... 20 years ago. He'd put "stuff" in slits cut in the roast... sometimes garlic, sometimes herbs... sometimes other stuff. He tried caramel once on a brined beef roast. Surprisingly it wasn't sweet it almost had a smoky flavor to it. I just can;t imagine you've never had pressure cooked pot roast.
Post #338,760 by drook 1/17/11 9:21:08 PM Reply	Didn't say I never had it ... I never made it -- Drew
Post #338,761 by folkert 1/17/11 9:30:53 PM Reply	Ahhh ok. That makes sense.
Post #338,883 by jake123 1/20/11 10:15:14 AM Reply	I've never had it: guess it's not a huge factor in the cuisine of Upper Canada.
Post #338,893 by folkert 1/20/11 12:35:33 PM Reply	Well you have a disability in... Canuckistan^WCanada It never gets hot enough to build the pressure... Seriously, you should try it some time.

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