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Cubangirl
 Post subject: Re: Pressure Cooker Perfection
PostPosted: Wed Oct 30, 2013 1:36 am 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
I was just curious Carey as I imagine mine is a lot simpler given CI's typical recipes. FWIW, mine freeze forever and even get better after being frozen. Be glad your mine is a sieve, mine is a wide mouth funnel.

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Alina

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Paul Kierstead
 Post subject: Re: Pressure Cooker Perfection
PostPosted: Wed Oct 30, 2013 9:17 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
I had some of yours, Alina, just a few days ago from the freezer. They do indeed keep very well. I've made quite a few batches now. A little sherry thrown in at reheat definitely helps!
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cmd2012
 Post subject: Re: Pressure Cooker Perfection
PostPosted: Wed Oct 30, 2013 9:58 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
Honestly, if I was a stitch older I'd be worried about myself. As it is, I have nothing but stress and being generally overbooked to blame. Either that, or it's the gin.

The beans were perfectly soft at 20 minutes. I should not have subbed ham for the ham hocks though. It's not the same.

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jeanf
 Post subject: Re: Pressure Cooker Perfection
PostPosted: Thu Oct 31, 2013 5:57 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
cmd2012 wrote:
Honestly, if I was a stitch older I'd be worried about myself. As it is, I have nothing but stress and being generally overbooked to blame. Either that, or it's the gin.


Ha!
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