Thanks to Tonia Fischer for telling me about
the Chicken Bucket! I won't hold her responsible
for any 3rd degree burns that may result.

Including shipping, it was a little less than
$30 for a 6-quart version. That's a good price!
I was outbid for a 4-quart version (still sealed
in its original box) that went for $100, not
including shipping. Another 6-quart version
that I had my eye on was sold on a Buy-It-Now
for $69 and some change, not including shipping.
Many are offered on eBay, but many are looking
for them. I got lucky because the seller misspelled
"bucket". I was the only bidder.

I'm trying to think what besides chicken would
benefit from deep frying under pressure. Due to
my tendency toward gout, I can't eat more than
one chicken breast in a day. Fried food really
needs to be eaten right away, and just about
anything I make would overrun my meat intake
limit, if I made a full batch. If I wait until
I have company to use it, that could be a long
wait. Chicken breast practically screams "dry",
so obviously it benefits the most. But what else
would benefit from keeping the moisture in?
Prawns would be good. Maybe duck, though I can't
remember ever seeing deep-fried duck. Oh, squid!
Of course! I bet this thing can make good squid!
Clams, too! And oysters!

Deep-fried mushrooms don't really have a problem
with retaining moisture -- all the ones I've made
were nice and moist. Are there any vegetables
that would normally be considered unsuitable for
deep frying, but would be suitable if broasted?

I might wait until the rainy season and do my
first experiments outside over the barbeque.
That would avoid any risk of unpleasant accidents
in the kitchen. The gasket seems to be in good
condition, but better safe than sorry, especially
when there's lots of oil under pressure over a
flame.