Cookaholics Bulletin Board

I tried Alton Brown's Pressure Cooker Chili. Cut back on the chili powder and peppers and it was more in line with my pain tolerance level for heat. I found it a bit too salty though, probably because the tortillas I used were on the large size. The litmus test is that my hubby had seconds! Very tasty and extremely quick for chili.

Made with pork and bbq sauce, I think it might taste like burnt ends. That would take some experimenting though, I think I'll wait for the cookbook!

Glad you enjoyed it. With things like tortillas in there, it is gonna be hard to predict salt levels. We normally use a local brand which isn't very salty (or not salty at all, actually), so didn't notice it, but I know some brands are quite salty.

There is a rumor that America's Test Kitchen's next Revolution! Cookbook will tackle the subject of cooking under pressure. I think I heard it on the radio a couple weeks back.

I hope that's right. I'm really in the market for a very good, new PC cookbook.
Sign me up!

Me too. I have to admit that I haven't used mine yet for many recipes, as I find the ones in Lorna Sass' books aren't calling to me somehow...at least they can't overcome the pull of old favourites like Ina Garten's company pot roast, CI's carbonnade, or Kenji's Texas chili from serious eats (which I finally made this weekend...I was worried about the lack of tomatoes, but it was good - not very spicy though even though I used 2 Chilis de Arbol and 3 minced chipotles with a ton of adobo). I have been a stock making machine though. That has been fantastic!

Can anyone who has the Lorna Sass books suggest any recipes you like? Maybe that will inspire me. Maybe I need to check out the CI ones too in ATK's family cookbook.

Carey, I had the same reaction to Lorna's books. Apart from my Cuban recipes, I just convert recipes such as the Itallian Beef Stew with Anchovies, or a modified pork roast (between Cuban and Carnitas), which I then quickly brown in the convection toaster oven if I wanted crisp) We also really liked chicken cacciatore, Lamb Burgundy and especially the German potato salad from the booklet that came with the cooker (Presto). I made other stuff, but can't remember except they were all good to really good.

I would look in the instructions for yours and use the basic timing information to convert one of your favorite braises. You may never go back to the long ones. I love Ina's company roast and her beef burgundy but I always end making the Cuban version (just potatoes with sofrito) or making in my electric frying pan because I love the caramelization of the carrots, onions, mushroom and shallots. Not much sauce but the veggies are so good that way. I have made chili in the pc, and DH liked it, but I am not a chili person.

Thinking of chili (hi Frank), I want to try to convert CC's cowboy beans (made with Great Northern beans), one of my favorite bean recipes (the other CC's Meaty Beans made with pink beans).

Alina, I'm going to the library today. Which Cook's Country book do the cowboy beans come from? We are big bean lovers and I'm looking for something different than the ones I usually cook.

fitzie

Fritzie, according to the website it's from april/may 2005. I'm going downstairs to check on if it's in a book I have.

You can never be sure people transcribe them right, or didn't alter the recipe, but here you go.

Another big time favorite of mine for PC is the Caramelized Carrot Soup from MC.

I checked the Cook's Country Cookbook and it's there on page 125. The recipe Paul linked to looks right.