Week Five of Kitchen Remodel

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<hr>seppo - stop moralising and take a line from bixa.<hr></blockquote>

Only if you agree to stop posting abject nonsense and insults.

Tonya you seem to be the one backpedalling excuses for your abusive posts and prolonging a simple request for food ideas.

You really are presumptuous and believe somehow everything has to pass your approval and judgement. It is just not me who thinks you are a boring, inconsiderate ass.

seppolini:

I have given this much thought - indeed, I have thought about nothing else for the last 28 years. Yer right. Totally right. I hope you may find it within your generous heart to forgive my earlier postings. Please.

P.S. NOW will ye cut the shite? Thanks.

Common gang, I just wanted a dinner idea. I did not go into the gory details of why I was remodeling because I did not know it was necesary in order to get a dinner idea. In my neighborhood of aging suburban houses people remodel all the time because they need to or want, or because everything is avocado green, it is no big deal. In fact remodeling in the U.S. is legal in all 50 states for any reason we chose. I also left out the part that the whole project got off kilter because the contrator forgot that the day it was scheduled to begin is the day of the annual Molokai to Oahu canoe race and the demolition crew was racing that day, this oversight put everything off schedule, again a detail I did not initially mention because again...I just wanted a one pot dinner idea. I now have some insight into how world wars begin.

By the way, thanks for all the great food ideas. I think we all know who is going to be invited to the first dinner party and who's invitations will be lost in the mail.

Mignon, point well taken, how exactly does it matter to anyone, especially petty annoying nobodies with useless drivel and abuse.

Thanks Seppolini, the whole thing may have taken on a new twist because rainy season began last night (4" at our house) and I now have no idea how we are going to cook anything in this rain. No mater, I think the rice cooker is going to turn into the slow cooker today. And I will let you know when that dinner party is going to happen.

Welcome to GS, Mignon. I hope you are finding your time on the branch useful and enjoyable and thriving in the neighbourly, caring atmosphere.

Have you tried poaching a whole chicken in chicken stock? The leftover meat and soup are an excellent base for a pilaff or Hainan chicken rice.

You can make almost anything in a pressure cooker auntie that you can make in a slow cooker.. costs less I would expect for electicity or gas and I'm thinking may be healhier because of the fast cooking time. Anyway I like having both options so if I'm short of time pressure cooker or lots of time to let it cook away the slow cooker.

Both good for one pot meals..soups, stews, vegies, meats, chick peas worked well in it.. and they WERE better than canned, don't care if some here didn't agree it would be worth the bother.. it was. Some sweets can be made in them too but I've not tried it out yet.

Some things that you'd think "why bother?" with the pressure cooker, are truly better cooked that way. Steamed green beans are a revelation. Maybe it's because none of the steam escapes.

What I love is that feeling that you can have what you want, when you want it, even if it's something that requires long cooking, such as brown rice. As a very rough rule of thumb, pressure cooking takes @ 1/3 the time of regular cooking.