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Miss Priss's Profile

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Recommendations on mid-range SS cookware?

I'm happy with my unglamorous MC2 frying pans (factory seconds from Cookware & More), but I regret not buying some of the original Master Chef pieces years ago, when it had those dull, textured handles and was REALLY ugly! It was also noticeably thicker than today's MC2. Unfortunately, I couldn't afford it at the time - and I didn't appreciate the esthetic, either.

Aug 19, 2014
Miss Priss in Cookware

Are Fissler PCs really all that?

Cutlery & More certainly carries a wide variety of pressure cookers. It's interesting to see that 6-quart Calphalon and the 6-liter Kuhn Rikon are offered at the same price, when the K-R is (in my opinion) a much better product.

Aug 15, 2014
Miss Priss in Cookware

Persian orange rice recipe?

Thanks, Miri1! I'm going to try their Manhattan location ASAP.

Aug 15, 2014
Miss Priss in Home Cooking

Persian orange rice recipe?

Miri1, I can't help you with the recipe, but I'd love to know the name and location of the restaurant!

Aug 14, 2014
Miss Priss in Home Cooking

Are Fissler PCs really all that?

The answer to "Is it really worth the price?" is always, "It depends on your personal preferences and resources." I don't have a Fissler, but I do have a comparable high-end cooker, a Kuhn Rikon. I also have a Fagor Elite. The Kuhn Rikon was a gift, so I didn't have to make the decision about value; the Fagor I bought for myself. They both get used regularly. In some ways, the Kuhn Rikon is a superior product: all-metal valve, smoother interior finish, slightly thicker disc base (maybe), loses virtually no liquid during cooking, very easy to tell when it's at high pressure. I've seen the Fisslers and I think the same can be said of them. However, the Fagor performs perfectly well and does everything the Kuhn Rikon does, with the possible exception of cooking with very tiny amounts of liquid - something I rarely do anyway. In short, all my pressure-cooking needs could be met by the moderately-priced Fagor. But you may love something about the Fissler that makes it worth the extra expense. It's certainly beautiful as well as functional.

Aug 14, 2014
Miss Priss in Cookware

What's your best yard sale or thrift store cookware find?

So much of my cookware and kitchen equipment has come from flea markets and yard sales that it's hard to decide on my "best" find. I can't cite any mind-blowing bargains, but I was very happy to get a 1930's Griswold cast-iron 12" skillet for $12, a Sitram Catering 11" saute pan (with cover!) for $10, a brand-new Zassenhaus hand-crank coffee grinder for $5, and a vintage Sabatier carbon steel slicing knife for $1. Unfortunately my kitchen cabinets and storage closet have now reached the limits of their capacity, so I'm trying to steer clear of temptation.

Jul 28, 2014
Miss Priss in Cookware

Introducing New Conversation Types

I'm very, very late to this discussion (or is it a conversation? or a Q&A?), but as a longtime CH-er I just had to add my 1.5 cents. "Conversation Type" concept: simplistic, limiting, and ultimately useless. "Conversation Type" icons: silly and distracting. The blue heart: sappy. Sorry for all the negativity. I guess I understand why the CH team can never just leave well enough alone (the relentless demands of the marketplace, etc.), but when so many of the "improvements" seem to fall into the category of change for the mere sake of change, or dumbing stuff down in the service of attracting new (and dumber) users, I feel kind of disgusted. And disgust isn't a good accompaniment to food!

Jul 26, 2014
Miss Priss in Site Talk

Pressure Cookers: Stovetop vs. Electric

BrookBoy, I doubt summer is any steamier in Brooklyn than in Manhattan; and for what it's worth, I haven't found that using my stovetop PC adds to the heat in my small Manhattan kitchen. Remember, for most of the cooking time, the heat is set very low.

Jul 20, 2014
Miss Priss in Cookware

Interesting Indian in Flatiron area

Not sure if it's fancy enough for your purposes, but I really like Pippali, 129 East 27th between Park and Lex: http://www.pippalinyc.com/ It's not as large, formal, or pricey as Devi, Junoon, and Tamarind, but the menu is creative, the dishes are well prepared, and the space, though small, is pleasant. I've been there several times for dinner and lunch, and the food has always been excellent. By the way, it looks as if Tamarind's Flatiron location is currently closed, though the Tribeca location is open.

Jul 07, 2014
Miss Priss in Manhattan

Dumb question on pronunciation...

You mean those durable, easily-cleaned, heat-retaining, relatively lightweight (for cast iron) pots in a cheerful, nostalgic, appetite-stimulating flame color that I purchased years ago at Zabar's at a substantial discount?

May 21, 2014
Miss Priss in Cookware

Pressure cooker recommendations?

OK, ePC - I'll go with that hypothesis!

May 05, 2014
Miss Priss in Cookware

Pressure cooker recommendations?

And sometimes you live in an apartment, where grilling indoors would be smoky and dangerous, and grilling on the balcony would be illegal.

May 04, 2014
Miss Priss in Cookware

Pressure cooker recommendations?

That's my hypothesis regarding PC'd corn versus boiled corn. However, I have no idea why PC'd corn tastes better to me than microwaved corn, since for microwaved corn I use no water at all. Maybe it's just psychological.

May 04, 2014
Miss Priss in Cookware

Pressure cooker recommendations?

I no longer make corn on the cob any other way. So much faster than waiting for a big pot of water to boil, and it seems to taste brighter and sweeter than when I microwave it. I use a stovetop PC, but of course an electric one will do the job too.

May 03, 2014
Miss Priss in Cookware

What to do with Saladmaster cookware?

Kaleo, we're basically in agreement. While I won't argue with satisfied customers, I think the marketing tactics of most waterless-cookware vendors are shameful, as are their prices. And once the money is spent, the need to escape cognitive dissonance explains the purchaser's fierce defense of the cookware's value.

Apr 10, 2014
Miss Priss in Cookware

What to do with Saladmaster cookware?

I have no argument with those who love their Saladmaster cookware (or who join Chowhound for the sole purpose of posting a favorable comment about it, and are never heard from again). Once you've paid that much for something, you'd better believe it's great!

Apr 09, 2014
Miss Priss in Cookware
1

Experience with Fagor Rapida 5 piece pressure cooker?

Yes, I do (and did) understand that you were not necessarily endorsing all of CI/ATK's positions. Apologies if I didn't make that clear. I too am a longtime Kuhn Rikon user, and it was CI's first review of the Duromatic, 6 or 7 (or maybe even 8) years ago, that alerted me to their cluelessness in this area of kitchen technology. Their recent review did not redeem them. I'm very familiar with Laura Pazzaglia's website and agree that it's an excellent resource. Even though I already had plenty of good pressure-cooker cookbooks, I'm such a fan that I purchased her recently-published "The Everything Healthy Pressure Cooker Cookbook" just to show her some more support. One pressure-cooker cookbook that I will NOT be purchasing, of course, is ATK's.

Mar 23, 2014
Miss Priss in Cookware

Experience with Fagor Rapida 5 piece pressure cooker?

JWVideo, I agree with just about everything you've said, but I don't agree with everything CI/ATK says! In the past, CI has made such ridiculous errors in their pressure cooker reviews (I've probably ranted about that elsewhere on this board) that I have little confidence in their assessments. But to return to the present: I recently tried the Fagor Futuro at a friend's house and found it just as easy to use as the Splendid, which is the model I have. I also disagree with CI/ATK about size. In my opinion, 8 quarts is too large for most households. The larger the pot, the longer it takes to come up to pressure and lose pressure, so if you don't actually need the volume, why bother? And those big pots are a pain to clean unless you put them in the dishwasher, which isn't great for the plastic handles. Regarding pressure settings: I've been pressure-cooking for many years, have used many different models of cooker, and have never found a low or medium setting to be necessary, even for grains and beans. (For foamy foods, don't fill the pot more than halfway, and add a tablespoon of oil.) Your friends who went for the 6-quart Rapid Express made a very sensible choice.

Mar 21, 2014
Miss Priss in Cookware

Experience with Fagor Rapida 5 piece pressure cooker?

I have the Fagor Splendid 8- and 4-quart set, which is the same as the Rapida set except that the larger pot is straight-sided rather than belly-shaped. It's easy to operate (once you learn how to tell when it's up to pressure) and it performs well. Cleans up well, too. The 8-quart is too large for most of my needs, so I rarely use it, but if that's the right size for you, then this set is a good choice. The wider diameter of the base (as compared to most 6-quart cookers and some 7- or 8-quart cookers) is nice for dishes that require browning or sauteeing before being cooked under pressure.

Mar 18, 2014
Miss Priss in Cookware

Please recommend pressure cooking cookbooks

Willownt, I agree. Not only is ATK merely trying to capitalize on a trend, the very title of the book ("Pressure Cooker Perfection") strikes me as an attempt to lure in customers who are actually searching for Lorna Sass's earlier and far better "Pressure Perfect." I've looked at quite a few recipes from ATK's PC cookbook and not only are they not especially interesting, the cooking times for many of them seem to be way too long. So much for "we found the best method and everyone else has been doing it wrong for decades!" That smug attitude is what finally caused me to drop my Cooks Illustrated subscription, despite the fact that the magazine does, on occasion, contain useful information and very pretty illustrations.

Feb 21, 2014
Miss Priss in Home Cooking
1

Salmon in a pressure cooker?

Swissaire, are you perhaps thinking of Nova, aka Nova lox, aka Nova Scotia-style salmon?

Feb 14, 2014
Miss Priss in Home Cooking

Salmon in a pressure cooker?

It's certainly not my preferred method, but wrapping the fish in foil at least keeps it moist. The texture is reminiscent of canned salmon - maybe a little firmer. Yes, warm-water defrosting might yield better results, but sometimes I don't even have the time (or the patience) for that!

Feb 14, 2014
Miss Priss in Home Cooking

Absolute Best Risotto You Will EVER Eat: Toasted Pistachio Gorgonzola Dolce

Utterly baffling - especially as I'm pretty sure this is just how they do it at the new Times Square branch of Guy's American Kitchen & Bar ...

Feb 14, 2014
Miss Priss in Home Cooking
1

Salmon in a pressure cooker?

I pressure-cook frozen salmon once in a while when I've forgotten to defrost it and there's nothing else in the house. I season it, wrap it in foil, and steam it on high pressure for 9 or 10 minutes, depending on its thickness. It's perfectly edible, but obviously not as good as poached, grilled, or roasted salmon.

Feb 10, 2014
Miss Priss in Home Cooking

Please recommend pressure cooking cookbooks

If you like the recipes and ideas on hippressurecooking.com, note that its proprietor, Laura Pazzaglia, is also the author of The Everything Healthy Pressure Cooker Cookbook. I bought it based on my admiration for her website and have found it to be a nice complement to the site. I believe she's also working on another cookbook.

Feb 06, 2014
Miss Priss in Home Cooking

Can a whole chicken be prepared in a 6L pressure cooker?

I'm very late to this discussion and may inadvertently repeat something already said, but I often make a whole chicken (3-1/2 to 4 lbs) in my 5-liter stovetop pressure cooker using some version of the recipe from the Kuhn Rikon recipe book. In brief: truss the chicken (maybe with some garlic, herbs, and lemon inside) and brown it in oil in the cooker; remove it; brown garlic and onions in the cooker; add cut-up carrots and celery; add seasonings; add 1/4 to 1/3 cup broth or wine; return the chicken to the pot, breast up (the vegetables act as a rack); and cook on high pressure for about 25 minutes - or less, using natural pressure release. This produces moist, tasty braised chicken with a nice amount of broth. I haven't found the white meat to be dry or stringy. Sometimes I puree the broth and vegetables in the blender to make a sauce; sometimes not. I wouldn't serve this dish to company, but it's a fine casual meal for a weeknight. The leftover chicken is good as is, or as a component of other dishes. Give it a try!

Dec 17, 2013
Miss Priss in Home Cooking

Should I get a round dutch oven if I have an oval one already?

For me, the main advantage of the two-quart LC over a two-quart stainless-steel saucepan is that cast iron retains heat better than stainless. Grains can cook on a very low flame and the contents of the pot remain warm for a long time after the burner is turned off. This gives me extra flexibility when coordinating with other dishes; and after the first servings have been dished out, it keeps the rest of the food fairly warm. With its two short handles, the LC also takes up less space on the stovetop than a regular saucepan. Finally, I really like the colorful enamel!

Nov 12, 2013
Miss Priss in Cookware

Should I get a round dutch oven if I have an oval one already?

I'm not Sid, but I also have a 2-quart Dutch oven - actually, a 2-quart Le Creuset "French oven." It gets used all the time for grains, pasta sauces, and vegetables, and it's great for reheating leftovers (I prefer the stove to the microwave). If I'd seen this thread early enough, I'd have recommended that you spend part of your store credit on the 2-quart LC. However, the 2-quart Lodge will be just as useful.

Nov 07, 2013
Miss Priss in Cookware

Calphalon 6 qt Pressure Cooker

I saw one recently at Bloomingdale's in NYC. It's a sturdy pot, with a clamping lid very similar to the one on the Tefal Clipso models. Seems well made, but the lid is quite heavy compared to the lid on a bayonet-style PC. I was at the store on another errand and didn't take the time to find out where it's manufactured, what the markings on the pressure dial mean, or what psi it reaches on high pressure - sorry!

Oct 06, 2013
Miss Priss in Cookware

Chow Reviews on Message Boards

Hi, DaveMP. I appreciate your attention to this issue and am sorry it's taken me a little while to get back to you. After mulling over what you've said, my feelings remain the same. It's fine for management to create a place on the site specifically for product reviews, but posting them on a message board in order to attract users' attention to selected name-brand, mostly upmarket items gives the distasteful appearance of product placement. It also clearly demonstrates that the board, like the rest of the site, is a corporate enterprise whose content is ultimately determined by management for its own purposes, not by users for theirs. That's been the case for some time, of course, but it's depressing to be reminded of it so forcefully, especially for someone who’s been with Chowhound since its early, bare-bones, grassroots days. As for the “minimal” differences between editorially-initiated discussions and user-initiated ones: it's not the content of the discourse, but the choice of topic, that concerns me. Sure, there are users who initiate discussions about new products from All-Clad, Cuisinart, and Kitchen-Aid, just as the editors are trying to do; but users also initiate quirky, interesting, knowledgeable discussions about cooking with tin-lined copper, re-seasoning flea-market cast iron, identifying mysterious kitchen implements found in the back of a drawer, and figuring out why Julia Child used an electric stove on TV. In my opinion, that’s the kind of topic that really gives (or should that be “gave”?) the board its character and its appeal, and I'm sad that it's being steered in another direction.