I am loving where this is going Mark!
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I am loving where this is going Mark!
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Meant x 12 lockdown points (vicey gwips) and or other engineered means to squish down a tapered lid edge against the vertical pot walls if that makes nutter MB sense?
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Imagine the World’s first (hopefully) outdoor/outback/out yonder pressure cooker [emoji106][emoji106]Quote:
Originally Posted by Winnie
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You'd need a full circumferal lid lip lock not 12 vice grips and a pressure relief valve, if Gwennys thin spun body could even handle the psi's that it wasn't engineered to withstand.Quote:
Originally Posted by MB
@MB, in a word, NO.
Its not a pressure vessel. The design of the pot is too thin, the construction profile wrong for a pressure vessel, like a Retort, the top edge of the pot is not restrained by the lid - vice grips are not an option, especially if you were to use enough to seal the lid, it needs a vent, which I appreciate you have shown, but this will end in tears and most likely an injury. The potential for a lethal pressure build-up is very real and will happen very quickly. I doubt the pot would rupture, more the weakest link which is the lid to pot interface, probably with hot under pressure steam and waster, fats oils, all serious burns. Additionally, as the moisture drops because you are venting the pot, the steam out become harder to see, another problem.
I think if you want to do this in the field, find something that is made for the duty, plus, you need a totally regulated fuel source such as gas, not hot coals or briquettes. The Gwendolyn is designed as a venting vessel deliberately to get rid of the moisture so the pizza solidifies. Inversely, it has minimal venting when using the pot to ensure there is hot air release, but more importantly to retain the moisture so the dish does not dry out.
Pressure cookers are totally different demon to deal with. Used with a solid fuel I would want a very thick pot with domed llid, significant locking tabs and a double pressure relief system for the steam.
All I’m hearing here is negativity Plassy Mate!
If we can put a Man on Da Moon, Philstar can do this easily...somehow [emoji106][emoji106]
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I take that back, typing too slow, Phil says NO :-(
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OK, charge on, I call it 'Population Control'. - just don't invite me to your final party!!
Ouch :-)
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Gotcha off the couch though hey :-)
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Yes ya bugger, I was watching the football, which I hate, and decided to see what the lunatics were up to on the forum, now I know!!!
Maybe turn you attention to sorting out your beast so its ready to start playing again. I reckon we should be free to play by November at a guess, when they open the tracks up - thats my guess.
That thing is just a shed ornament these days right @MB ? LolQuote:
Originally Posted by PeeBee
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Low mileage, hasn't gone thru any fuel , especially above the tank split line, must be on one of those total care packages where you only service it based on kilometers, not time - ha ha, sorry @MB, have a great night ol' buddy!Quote:
Originally Posted by rusty_nail
All good, loving the GQ grandpa spec these days, so simple, suits my brain wave patterns doc shown :-)
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Great midweek cooking device.
http://www.nissanpatrol.com.au/forum...020/08/154.jpg
Apparently it is capable of sealing meat and frying veg but I can't seem to get it hot enough so still rely on old trusty.
http://www.nissanpatrol.com.au/forum...020/08/155.jpg
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We have the same one, it's a beaut. Cannot fault anything that's come out if it yet
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After mentioning it the other day I have had a hankering for beef stroganoff.
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http://www.nissanpatrol.com.au/forum...020/08/157.jpg
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OK mate, I've gotta tell ya something. A few months ago I was staying at a mate's place for a couple of weeks for work. During that time I cooked Dolmio bolognese for the first time in years as I wanted a quick and easy fix. Usually I add all ingredients fresh to taste, not out of a jar. Anyway I was pleasantly surprised how good it tasted! So based on that little win, and then seeing your pics above of the Dolmio bechemel sauce, I've gone right, next lasagny I do I'll give that Dolmio bechemal a crack! You see I love my bechemel sauce but I make it from scratch but what the hell that Dolmio bolognese sauce was OK for a quick no-brainer!Quote:
Originally Posted by MB
Well inflate me sideways Marko, that white Dolmio shit is bloody ghastly!! Haha mate it's gag material!! Well imo anyway!!
Thanks for the hint but I'll pass next time! Cheers bloke!
Now to find an animal to give this crap to! :D
Smother it in real cheese atop mate :-)
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Yeah did that as always. Not enough cheese in this country to make that great! Haha :DQuote:
Originally Posted by MB
Fair enough, twas on 1/4 price special and a first time used too mate, we no complain so hard you sook :-)
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2 tblsp butter (or I use Nuttelex).Quote:
Originally Posted by MB
2 tlbsp plain flour.
600ml milk.
1 cup grated cheese.
Melt butter.
Add flour and stir for 3 minutes (this cooks the flour, ensuring there are no lumps).
Remove from heat.
Slowly add the milk, little by little, stirring all the time.
Once all milk is added, replace on gentle heat and add cheese.
Stir until thickened and smooth.
$2 max I reckon there mate. Give it a crack! :D
Photographic evidence please Plassy Mate or it’s simply a copy and pastry :-)
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That is a direct copy and paste from a book I bought as a young fella when I first left home and realised I couldn't cook shit. I bought a book called "What's for dinner dad?" by Damien Lovelock. A good cook book aimed at separated dads now trying to cook for their kids every second weekend.Quote:
Originally Posted by MB
He's dead now so I didn't credit the recipe in my previous post, otherwise I would have.
It’s a ripper and Nuttelex is tops too I agree Brother [emoji106][emoji106]
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‘Olive’ variant on special recently too goes alright Plassy Mate :-)
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So I decided to give a whole chook a go in the trusty instant pot. Absolutely amazing. 25 minutes in the PK and 5 mins in a hot oven to crisp up, 30mins total cook time for an amazing moist roast chook. Winner!http://www.nissanpatrol.com.au/forum...020/08/159.jpg
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How did you do the chook in the pot mate? That looks great!
I've ordered a half brisket to try in the smoker for the first time this weekend. [emoji857][emoji857][emoji857]
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Follow the recipe mate!
https://natashaskitchen.com/instant-pot-whole-chicken/
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I did one a few weeks back, slow cooked in the oven it was good, your doing one in a smoker, it will be bloody delicious mate.Quote:
Originally Posted by Winnie
Don't think I'll be doing any cooking this weekend.
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Winner winner chicken dinner. Looks good.Quote:
Originally Posted by rusty_nail
We had a PK somewhere, never really used it. Don't even know if we still have it.
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Can't go past the classics.
http://www.nissanpatrol.com.au/forum...020/08/169.jpg
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Curried sausage? YunmoQuote:
Originally Posted by Winnie
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You guys are making me.thirsty
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Some folks collect spoons on their outback adventures, I prefer to freezer up Scotch Cuts and defrost them via LPG, not Microwaveable this Bourke pre-lockdown grain fed goodness :-)
http://www.nissanpatrol.com.au/forum...020/08/196.jpg
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Twice cooked an old bush mate recommended and I do now tend to agree, patience is a virtue :-)
Oil and basic seasoning on steaks...not plate told:
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A good white hot scarring both sides, although the current Baby Q can’t seem to get too high unfortunately :-(
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Patiently warm resting, not covered sweating for 30 odd minutes.
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Sizzle plate to absolute max ready for next round.
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Restart cooking to your desired pace :-)
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That 2nd last pic mate. [emoji106]
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Thrice cooked with Dolmio Cheese Saucy through our blenders is even betterer if you’re still awake Plassy Mate?
EDIT: :-)
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This is a ripper cook book, last prit date is 1952.
Lots of old scool recipes, just like mum used to cook lol
Still have my brand new "Dream Pot" that i never use, just had to
have one as you do.
Im still waiting to use my no.3 Potjie I brought at Aldis a while back now
looks like it would be great for stews, amy one else buy one????
100% West Australian Stale Bread Trial :-)
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http://www.nissanpatrol.com.au/forum.../2020/09/3.jpg
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