I was using the model Presto presented at the 1939 World's Fair. The
handles were burnt from cooking on an oil stove. The bottom wasn't
quite flat, and the pressure valve didn't seal perfectly, but it
functioned pretty well. The problem was the seal. Because that model
isn't listed, selecting the right replacement was a hassle, and it was
hard to stuff the seal into place.

So I bought a new Presto. I meant to order the 4-quart aluminum. I'm
glad I ordered the 6-quart by mistake. It's probably just as quick to
bring up to temperature, and it has more room to cook a chicken skeleton
for soup.

What an improvement! The seal goes in easily and I should have no
trouble buying a replacement. It sits flat on the burner. The pressure
weight seals perfectly, which means less heat and humidity in the
kitchen and I can maintain the temperature at a lower burner setting.
(I put a patch of electrical tape on the side so I can check the
temperature with an IR thermometer.)

My microwave failed a few years ago and I never replaced it. A pressure
cooker can be quicker and more efficient. The food is heated
thoroughly, which can prevent the most common kinds of food poisoning.

Presto says their aluminum models have better cooking properties than
their stainless models at twice the price. The advantage to stainless
is that you can keep it shiny indefinitely. I've read that cream of
tartar will shine aluminum cookware. Is that the best method?

On 6/30/2013 3:17 PM, j Burns wrote:
> I was using the model Presto presented at the 1939 World's Fair. The
> handles were burnt from cooking on an oil stove. The bottom wasn't
> quite flat, and the pressure valve didn't seal perfectly, but it
> functioned pretty well. The problem was the seal. Because that model
> isn't listed, selecting the right replacement was a hassle, and it was
> hard to stuff the seal into place.
>
> So I bought a new Presto. I meant to order the 4-quart aluminum. I'm
> glad I ordered the 6-quart by mistake. It's probably just as quick to
> bring up to temperature, and it has more room to cook a chicken skeleton
> for soup.

snip...

Enjoy your new pressure cooker. I have one, but I never use it, maybe I
need to think this over.

Becca

"j Burns" > wrote in message
...
>I was using the model Presto presented at the 1939 World's Fair. The
>handles were burnt from cooking on an oil stove. The bottom wasn't quite
>flat, and the pressure valve didn't seal perfectly, but it functioned
>pretty well. The problem was the seal. Because that model isn't listed,
>selecting the right replacement was a hassle, and it was hard to stuff the
>seal into place.
>
> So I bought a new Presto. I meant to order the 4-quart aluminum. I'm
> glad I ordered the 6-quart by mistake. It's probably just as quick to
> bring up to temperature, and it has more room to cook a chicken skeleton
> for soup.
>
> What an improvement! The seal goes in easily and I should have no trouble
> buying a replacement. It sits flat on the burner. The pressure weight
> seals perfectly, which means less heat and humidity in the kitchen and I
> can maintain the temperature at a lower burner setting. (I put a patch of
> electrical tape on the side so I can check the temperature with an IR
> thermometer.)
>
> My microwave failed a few years ago and I never replaced it. A pressure
> cooker can be quicker and more efficient. The food is heated thoroughly,
> which can prevent the most common kinds of food poisoning.
>

I used to own one and thought I'd try and make some pork cheese/head
cheese/brawn in it. My mother used to make it simmering the meat and pigs'
feet and hocks all day. Disaster. The higher temperature in the PC extracted
a bitterness out of the bones (presumably) and the dish had to be chucked.
Graham

On Sun, 30 Jun 2013 16:17:14 -0400, j Burns >
wrote:
....
>Presto says their aluminum models have better cooking properties than
>their stainless models at twice the price. The advantage to stainless
>is that you can keep it shiny indefinitely. I've read that cream of
>tartar will shine aluminum cookware. Is that the best method?

Why? Aluminum oxide is a protective free coating.

John Kuthe...

On 6/30/13 5:29 PM, graham wrote:
> "j Burns" > wrote in message
> ...
>> I was using the model Presto presented at the 1939 World's Fair. The
>> handles were burnt from cooking on an oil stove. The bottom wasn't quite
>> flat, and the pressure valve didn't seal perfectly, but it functioned
>> pretty well. The problem was the seal. Because that model isn't listed,
>> selecting the right replacement was a hassle, and it was hard to stuff the
>> seal into place.
>>
>> So I bought a new Presto. I meant to order the 4-quart aluminum. I'm
>> glad I ordered the 6-quart by mistake. It's probably just as quick to
>> bring up to temperature, and it has more room to cook a chicken skeleton
>> for soup.
>>
>> What an improvement! The seal goes in easily and I should have no trouble
>> buying a replacement. It sits flat on the burner. The pressure weight
>> seals perfectly, which means less heat and humidity in the kitchen and I
>> can maintain the temperature at a lower burner setting. (I put a patch of
>> electrical tape on the side so I can check the temperature with an IR
>> thermometer.)
>>
>> My microwave failed a few years ago and I never replaced it. A pressure
>> cooker can be quicker and more efficient. The food is heated thoroughly,
>> which can prevent the most common kinds of food poisoning.
>>
>
> I used to own one and thought I'd try and make some pork cheese/head
> cheese/brawn in it. My mother used to make it simmering the meat and pigs'
> feet and hocks all day. Disaster. The higher temperature in the PC extracted
> a bitterness out of the bones (presumably) and the dish had to be chucked.
> Graham
>
>
I googled. I didn't find any cautions about pressure cooking. One cook
said you should simmer below a boil to avoid bitterness.

Otherwise, bitterness seems to be attributed to 3 things: cooking too
long, cooking too long with acid (such as vinegar) added, and cooking
too long with vegetables.

A pressure cooker would make it quicker to overcook bones. If they need
to be cooked cooler, I see a solution. When I heat leftovers, I put
them in my pressure cooker with a little water and give it medium heat.
I check the temperature of the electrical tape on the aluminum side
with an IR thermometer. When it's 212F, I figure the food is heated
through. My stove uses "analog" knobs for infinite adjustment of the
duty cycle of the burners, so I could use that method to simmer bones at
any temperature.

When I started using the 1939 cooker, I tried chicken. I didn't know
how long. After 45 minutes, it smelled done. The water had gone. It
was the best burnt chicken I ever had, much better than fried. If
you're going to burn your food, it's much tastier if burnt without
oxygen! Oh, and the pan cleaned up easily!

On 6/30/13 6:35 PM, John Kuthe wrote:
> On Sun, 30 Jun 2013 16:17:14 -0400, j Burns >
> wrote:
> ...
>> Presto says their aluminum models have better cooking properties than
>> their stainless models at twice the price. The advantage to stainless
>> is that you can keep it shiny indefinitely. I've read that cream of
>> tartar will shine aluminum cookware. Is that the best method?
>
> Why? Aluminum oxide is a protective free coating.
>
> John Kuthe...
>
I see your point. The 1939 model looks fine to me.

Polished aluminum has an emissivity of about 0.05. Aluminum oxide has
an emissivity of about 0.25. So if I kept the exterior polished, it
would hold heat a little better... but I probably wouldn't notice the
difference.

On 6/30/2013 10:17 AM, j Burns wrote:
> I was using the model Presto presented at the 1939 World's Fair. The
> handles were burnt from cooking on an oil stove. The bottom wasn't
> quite flat, and the pressure valve didn't seal perfectly, but it
> functioned pretty well. The problem was the seal. Because that model
> isn't listed, selecting the right replacement was a hassle, and it was
> hard to stuff the seal into place.

It is good that you have a modern design pot. The newer pressure cookers
have better seal designs that use the pressure rise to help seal the
lid. They are easier to close and have mechanical interlocks.

>
> So I bought a new Presto. I meant to order the 4-quart aluminum. I'm
> glad I ordered the 6-quart by mistake. It's probably just as quick to
> bring up to temperature, and it has more room to cook a chicken skeleton
> for soup.
>
> What an improvement! The seal goes in easily and I should have no
> trouble buying a replacement. It sits flat on the burner. The pressure
> weight seals perfectly, which means less heat and humidity in the
> kitchen and I can maintain the temperature at a lower burner setting. (I
> put a patch of electrical tape on the side so I can check the
> temperature with an IR thermometer.)
>
> My microwave failed a few years ago and I never replaced it. A pressure
> cooker can be quicker and more efficient. The food is heated
> thoroughly, which can prevent the most common kinds of food poisoning.

Pressure cookers are neat devices. I used to make pot roasts with them.
I made a pork roast for dinner tonight - it took 6 hours in the oven but
I could have done it in about an hour with a pressure cooker. I've never
tried cooking a chicken in one, only beef or pork pot roasts. Too bad
the aluminum PC that I had won't work on an induction range.

>
> Presto says their aluminum models have better cooking properties than
> their stainless models at twice the price. The advantage to stainless
> is that you can keep it shiny indefinitely. I've read that cream of
> tartar will shine aluminum cookware. Is that the best method?

"graham" > wrote in message
...

> I used to own one and thought I'd try and make some pork cheese/head
> cheese/brawn in it. My mother used to make it simmering the meat and pigs'
> feet and hocks all day. Disaster. The higher temperature in the PC
> extracted a bitterness out of the bones (presumably) and the dish had to
> be chucked.

I tried to use mine for stock from chicken bones. I had the same
experience. Bitter and had to be chucked. Now if I make that I just
simmer.

--
--
http://www.helpforheroes.org.uk/shop/

On 7/1/13 7:26 AM, Ophelia wrote:
>
>
> "graham" > wrote in message
> ...
>
>> I used to own one and thought I'd try and make some pork cheese/head
>> cheese/brawn in it. My mother used to make it simmering the meat and
>> pigs' feet and hocks all day. Disaster. The higher temperature in the
>> PC extracted a bitterness out of the bones (presumably) and the dish
>> had to be chucked.
>
> I tried to use mine for stock from chicken bones. I had the same
> experience. Bitter and had to be chucked. Now if I make that I just
> simmer.
>
Nils Noren and Dave Arnold of the International Culinary Center say
pressure cooking won't cause bitterness. They must use a different
technique.

They'd always said pressure cooked stocks were superior. They found out
they were wrong in a blind taste test. The simmered stock tasted better
than the stock cooked in the school's cookers.

Nils brought in his personal cooker. That stock tasted better than the
simmered stock. They figured out the school's cookers were losing
flavor with the steam. Nils' cooker loses much less steam.
http://www.cookingissues.com/2009/11...-got-schooled/

On Sun, 30 Jun 2013 18:58:19 -0400, j Burns >
wrote:

>On 6/30/13 6:35 PM, John Kuthe wrote:
>> On Sun, 30 Jun 2013 16:17:14 -0400, j Burns >
>> wrote:
>> ...
>>> Presto says their aluminum models have better cooking properties than
>>> their stainless models at twice the price. The advantage to stainless
>>> is that you can keep it shiny indefinitely. I've read that cream of
>>> tartar will shine aluminum cookware. Is that the best method?
>>
>> Why? Aluminum oxide is a protective free coating.
>>
>> John Kuthe...
>>
>I see your point. The 1939 model looks fine to me.
>
>Polished aluminum has an emissivity of about 0.05. Aluminum oxide has
>an emissivity of about 0.25. So if I kept the exterior polished, it
>would hold heat a little better... but I probably wouldn't notice the
>difference.

Plus a shiny surface is so much prettier. But you are correct,
relative emissivities are probably not gonna make much of a noticable
difference. Plus if you kept Al polished to a mirror shine, you'd
eventually polish a hole in your pressure cooker! ;-)

John Kuthe...

On 2013-07-01, j Burns > wrote:

> Nils Noren and Dave Arnold of the International Culinary Center say
> pressure cooking won't cause bitterness. They must use a different
> technique.

I never get bitterness and I press-cook hock bones all the time.
Perhaps p/c'd too long. Any acidic food in cooker, like tomato?
Could be an issue with alum.

> than the stock cooked in the school's cookers.

There are three ways to open a p/c. Manually release pressure (hold
vent open), run cold water over cooker to reduce heat/press, and jes
let cool at room temp. The last method prevents the food from
boiling, which can cause toughness in meats and perhaps bitterness.

> Nils brought in his personal cooker. That stock tasted better than the
> simmered stock. They figured out the school's cookers were losing
> flavor with the steam. Nils' cooker loses much less steam.
> http://www.cookingissues.com/2009/11...-got-schooled/

Makes sense. Thnx for the link.

nb

"Ophelia" > wrote in message
...
>
>
> "graham" > wrote in message
> ...
>
>> I used to own one and thought I'd try and make some pork cheese/head
>> cheese/brawn in it. My mother used to make it simmering the meat and
>> pigs' feet and hocks all day. Disaster. The higher temperature in the PC
>> extracted a bitterness out of the bones (presumably) and the dish had to
>> be chucked.
>
> I tried to use mine for stock from chicken bones. I had the same
> experience. Bitter and had to be chucked. Now if I make that I just
> simmer.
>
Mum had one of those high-dome ones (Prestige?) but after a woman in the
village was badly scalded when hers blew up, she stopped using it as a pc
but the thick aluminium made it an ideal stewpot.
Graham

"graham" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "graham" > wrote in message
>> ...
>>
>>> I used to own one and thought I'd try and make some pork cheese/head
>>> cheese/brawn in it. My mother used to make it simmering the meat and
>>> pigs' feet and hocks all day. Disaster. The higher temperature in the PC
>>> extracted a bitterness out of the bones (presumably) and the dish had to
>>> be chucked.
>>
>> I tried to use mine for stock from chicken bones. I had the same
>> experience. Bitter and had to be chucked. Now if I make that I just
>> simmer.
>>
> Mum had one of those high-dome ones (Prestige?) but after a woman in the
> village was badly scalded when hers blew up, she stopped using it as a pc
> but the thick aluminium made it an ideal stewpot.

Yes, that is what I use mine for
--
--
http://www.helpforheroes.org.uk/shop/

On 7/1/13 9:22 AM, notbob wrote:
> On 2013-07-01, j Burns > wrote:
>
>
> There are three ways to open a p/c. Manually release pressure (hold
> vent open), run cold water over cooker to reduce heat/press, and jes
> let cool at room temp. The last method prevents the food from
> boiling, which can cause toughness in meats and perhaps bitterness.
>
>> Nils brought in his personal cooker. That stock tasted better than the
>> simmered stock. They figured out the school's cookers were losing
>> flavor with the steam. Nils' cooker loses much less steam.
>> http://www.cookingissues.com/2009/11...-got-schooled/
>
> Makes sense. Thnx for the link.
>
> nb
>
With a cup of beans and rice and 2.5 cups of water, mine takes 17
minutes to come down to 212 F (openable) after I turn the burner off. I
want to see how fast it cools after the aluminum oxidizes and starts
emitting 5 times more infrared.

Slow cooling lets the food cook longer. The Presto manual recommends
cold water for foods whose cooking should be stopped short.

Most pressure cookers let puffs of steam escape to control the
temperature. I guess in 45 minutes, valuable flavor can escape with the
puffs of steam. Nils has a cooker whose valve doesn't normally lose
steam. I want to find out how it controls the temperature without
releasing steam.

I should be able to do it with mine by checking the temperature with an
IR thermometer and setting the analog knob for the burner to hold it
just below puffing temperature. Even if the temperature varies a
little, it shouldn't puff much.

In article >, j Burns >
wrote:

> I've read that cream of
> tartar will shine aluminum cookware. Is that the best method?

Best? Ida Know, but it works. I don't mind if my aluminum cookware
doesn't shine.

--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

On 7/1/13 8:19 AM, John Kuthe wrote:
> On Sun, 30 Jun 2013 18:58:19 -0400, j Burns >
> wrote:
>
>> On 6/30/13 6:35 PM, John Kuthe wrote:
>>> On Sun, 30 Jun 2013 16:17:14 -0400, j Burns >
>>> wrote:
>>> ...
>>>> Presto says their aluminum models have better cooking properties than
>>>> their stainless models at twice the price. The advantage to stainless
>>>> is that you can keep it shiny indefinitely. I've read that cream of
>>>> tartar will shine aluminum cookware. Is that the best method?
>>>
>>> Why? Aluminum oxide is a protective free coating.
>>>
>>> John Kuthe...
>>>
>> I see your point. The 1939 model looks fine to me.
>>
>> Polished aluminum has an emissivity of about 0.05. Aluminum oxide has
>> an emissivity of about 0.25. So if I kept the exterior polished, it
>> would hold heat a little better... but I probably wouldn't notice the
>> difference.
>
> Plus a shiny surface is so much prettier. But you are correct,
> relative emissivities are probably not gonna make much of a noticable
> difference. Plus if you kept Al polished to a mirror shine, you'd
> eventually polish a hole in your pressure cooker! ;-)
>
> John Kuthe...
>
Not counting the release of steam, I'll guess it takes 80 watts to keep
a shiny cooker at cooking temperature and 160 watts for an oxidized one.

On 2013-07-01, j Burns > wrote:

> puffs of steam. Nils has a cooker whose valve doesn't normally lose
> steam. I want to find out how it controls the temperature without
> releasing steam.

He has a kuhn-rikon like mine. Great unit:

<http://www.hippressurecooking.com/pressure-cooker-review-kuhn-rikon-duromatic-excellent/>

Unfortunately, DAMN pricey! I got my for half price at a close-out
and it was still the most costly p/c on the shelf.

Also, getting that precise temp to keep the pressure at one point is
almost impossible (propane stove). I settle for it going up ever so
slowly, then when it exceeds the 17psi relief point, I take it off the
burner till it goes down and try retweaking when I put it back on the
burner. I rarely hit it exactly. The article sez the school has an
induction stovetop which I suspect controls the temp digitally and
precisely. That's about the only way to control a K-R precisely.
Still it's a great tool and I don't regret getting it for one second.

nb

On 7/1/13 8:18 PM, notbob wrote:
> On 2013-07-01, j Burns > wrote:
>
>> puffs of steam. Nils has a cooker whose valve doesn't normally lose
>> steam. I want to find out how it controls the temperature without
>> releasing steam.
>
> He has a kuhn-rikon like mine. Great unit:
>
> <http://www.hippressurecooking.com/pressure-cooker-review-kuhn-rikon-duromatic-excellent/>
>
> Unfortunately, DAMN pricey! I got my for half price at a close-out
> and it was still the most costly p/c on the shelf.
>
> Also, getting that precise temp to keep the pressure at one point is
> almost impossible (propane stove). I settle for it going up ever so
> slowly, then when it exceeds the 17psi relief point, I take it off the
> burner till it goes down and try retweaking when I put it back on the
> burner. I rarely hit it exactly. The article sez the school has an
> induction stovetop which I suspect controls the temp digitally and
> precisely. That's about the only way to control a K-R precisely.
> Still it's a great tool and I don't regret getting it for one second.
>
> nb
>
>
I've read that gas is inefficient because so much heat rises past the
pan. If it's a little too hot directly over the burner, can you slide
the pan off center?

On 7/1/2013 6:51 PM, Melba's Jammin' wrote:
> In article >, j Burns >
> wrote:
>
>> I've read that cream of
>> tartar will shine aluminum cookware. Is that the best method?
>
> Best? Ida Know, but it works. I don't mind if my aluminum cookware
> doesn't shine.
>
Not about pressure cookers, but I had an aunt who constantly polished
the copper bottoms on her Revere Ware pans. They looked great! If I
did that every time I washed one of mine I'd never get out of the
kitchen!

How's that kitchen remodel coming along?

Jill

In article >,
jmcquown > wrote:

> Not about pressure cookers, but I had an aunt who constantly polished
> the copper bottoms on her Revere Ware pans. They looked great! If I
> did that every time I washed one of mine I'd never get out of the
> kitchen!

No kidding.

> How's that kitchen remodel coming along?
>
> Jill

Thanks for asking. It is supposed to be done (about 99% -- there's a
reason) tomorrow and because Thursday is a holiday (drat!), they'll come
in and clean on Friday afternoon. Fine, fine dust. It's tempting to do
it myself but I've decided I'll let them get it spit polished. :-) I'm
thinking I can probably begin to fill the pantry on the 4th, though.
That's a matter of wiping several shelves. I've been vacuuming
periodically. Appliances will be hooked up tomorrow and the
dishwasher's rinse and hold cycle will get a workout ‹ I'm thinking of
hiring a high school kid to dry things for me so I can put things away.
The funniest part is that I still don't know where I'm going to locate
some things.

It's been an adventure. I've been posting pictures on Facebook all
along the way. Today is Day 46 -- of the working days. The project
began on April 29 and that was the day of the first glitch. Someone
who is not me hasn't been happy since April 29. He's a half empty sort.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

"Melba's Jammin'" > wrote in message
...
> In article >,
> jmcquown > wrote:
>
>> Not about pressure cookers, but I had an aunt who constantly polished
>> the copper bottoms on her Revere Ware pans. They looked great! If I
>> did that every time I washed one of mine I'd never get out of the
>> kitchen!
>
> No kidding.
>
>> How's that kitchen remodel coming along?
>>
>> Jill
>
> Thanks for asking. It is supposed to be done (about 99% -- there's a
> reason) tomorrow and because Thursday is a holiday (drat!), they'll come
> in and clean on Friday afternoon. Fine, fine dust. It's tempting to do
> it myself but I've decided I'll let them get it spit polished. :-) I'm
> thinking I can probably begin to fill the pantry on the 4th, though.
> That's a matter of wiping several shelves. I've been vacuuming
> periodically. Appliances will be hooked up tomorrow and the
> dishwasher's rinse and hold cycle will get a workout < I'm thinking of
> hiring a high school kid to dry things for me so I can put things away.
> The funniest part is that I still don't know where I'm going to locate
> some things.
>
> It's been an adventure. I've been posting pictures on Facebook all
> along the way. Today is Day 46 -- of the working days. The project
> began on April 29 and that was the day of the first glitch. Someone
> who is not me hasn't been happy since April 29. He's a half empty sort.

Awww are all your pics on face book? Don't suppose you could put some on
Tinypic or somewhere?

--
--
http://www.helpforheroes.org.uk/shop/

jmcquown wrote:
>
>...I had an aunt who constantly polished
> the copper bottoms on her Revere Ware pans. They looked great! If I
> did that every time I washed one of mine I'd never get out of the
> kitchen!

LOL! NO KIDDING! I tryed to maintain one once. It took a LONG time to
clean and it didn't last.

As I've mentioned in the past, I use Revere Ware pots and pans almost 100%
of the time. All light weight, and easy to use cooking most anything. Easy
to keep clean on the inside but all of my copper bottoms are black. The heck
with the bottoms.

IMO, if you want nice shiny copper bottom pots and pans hanging in your
kitchen, better to buy two sets....one for show and one for normal use.

G.

On 7/2/2013 3:53 PM, Gary wrote:
>
> IMO, if you want nice shiny copper bottom pots and pans hanging in your
> kitchen, better to buy two sets....one for show and one for normal use.
>
> G.
>
That's the way I feel about it. It doesn't have to be shiny, just
clean. My aunt didn't have hanging cookware so I'm not sure why it was
important for it to be so polished.

Jill

In article >,
"Ophelia" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > jmcquown > wrote:
> >
> >> Not about pressure cookers, but I had an aunt who constantly polished
> >> the copper bottoms on her Revere Ware pans. They looked great! If I
> >> did that every time I washed one of mine I'd never get out of the
> >> kitchen!
> >
> > No kidding.
> >
> >> How's that kitchen remodel coming along?
> >>
> >> Jill
> >
> > Thanks for asking. It is supposed to be done (about 99% -- there's a
> > reason) tomorrow and because Thursday is a holiday (drat!), they'll come
> > in and clean on Friday afternoon. Fine, fine dust. It's tempting to do
> > it myself but I've decided I'll let them get it spit polished. :-) I'm
> > thinking I can probably begin to fill the pantry on the 4th, though.
> > That's a matter of wiping several shelves. I've been vacuuming
> > periodically. Appliances will be hooked up tomorrow and the
> > dishwasher's rinse and hold cycle will get a workout < I'm thinking of
> > hiring a high school kid to dry things for me so I can put things away.
> > The funniest part is that I still don't know where I'm going to locate
> > some things.
> >
> > It's been an adventure. I've been posting pictures on Facebook all
> > along the way. Today is Day 46 -- of the working days. The project
> > began on April 29 and that was the day of the first glitch. Someone
> > who is not me hasn't been happy since April 29. He's a half empty sort.
>
> Awww are all your pics on face book? Don't suppose you could put some on
> Tinypic or somewhere?
>
> --

I hope to eventually get it on my website, O.
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > jmcquown > wrote:
>> >
>> >> Not about pressure cookers, but I had an aunt who constantly polished
>> >> the copper bottoms on her Revere Ware pans. They looked great! If I
>> >> did that every time I washed one of mine I'd never get out of the
>> >> kitchen!
>> >
>> > No kidding.
>> >
>> >> How's that kitchen remodel coming along?
>> >>
>> >> Jill
>> >
>> > Thanks for asking. It is supposed to be done (about 99% -- there's a
>> > reason) tomorrow and because Thursday is a holiday (drat!), they'll
>> > come
>> > in and clean on Friday afternoon. Fine, fine dust. It's tempting to
>> > do
>> > it myself but I've decided I'll let them get it spit polished. :-)
>> > I'm
>> > thinking I can probably begin to fill the pantry on the 4th, though.
>> > That's a matter of wiping several shelves. I've been vacuuming
>> > periodically. Appliances will be hooked up tomorrow and the
>> > dishwasher's rinse and hold cycle will get a workout < I'm thinking of
>> > hiring a high school kid to dry things for me so I can put things away.
>> > The funniest part is that I still don't know where I'm going to locate
>> > some things.
>> >
>> > It's been an adventure. I've been posting pictures on Facebook all
>> > along the way. Today is Day 46 -- of the working days. The project
>> > began on April 29 and that was the day of the first glitch. Someone
>> > who is not me hasn't been happy since April 29. He's a half empty
>> > sort.
>>
>> Awww are all your pics on face book? Don't suppose you could put some on
>> Tinypic or somewhere?
>>
>> --
>
> I hope to eventually get it on my website, O.

Good. Keep us up to date, please?
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