BUT, without the low flow shower head the flow at the shower is 5 gpm and with the low flow head it is 2-1/2 gpm. House was built in 1953 and we do not use other water sources when shower is running because of pressure/volume drop. Will get around to doing a copper re piping job someday. The guy you like says 24K and your sparing partner, ;) , says 32K. They are both a unknown to me at the other end of the internet from where I am.

I don't know anything about this one, but I will say that the ones I have researched in the possibility of buying one, I definitely want one that has the brown saute option like my Aroma cooker, and the slow cooker option and steam as well so it can be multi purpose. Being able to brown and saute prior to cooking all in the same pot is extremely nice and I use that function on my Aroma cooker all the time. Not all of the new type have a lot of those options so seeing all the options on this model is a plus. But I always heavily rely on the real users reviews. If you are getting one whether it be this one or another you should research the various options so you know which ones you definitely want and which ones you can live with out. After using my Aroma cooker for so long now I would not consider a pressure cooker that did not have at the very least those three options and I would probably also want the soup/stew option also. Usually I am able to find equal or better options on sites other than qvc so just do some searching.

Mirro 12 quart is the minimum approved for canning so yeah it is easy to run it dry with a long processing time or too high heat because it is so small. You will often need extra water in it. Especially if you can't get your stove burner under good control. Heat control isn't as simple as high vs. medium. Each stove is different and you have to experiment with your stove to determine the ideal heat settings. But if by high you mean as hot as it can go then there is seldom any need for that. The standard jars of water with food coloring in them test works well. On a scale of 1 to 10 with 10 being high then once it has vented for the 10 mins and you put the weight on try going down to 8 or 8.5, time how long it takes to come up to pressure. If less than approx. 5 mins you can inch it down a bit more. If it takes longer inch it up a bit more to 9. Then you have to time the weight rattles and adjust the heat until you get it in the 3-5 or 6 per minute range. Then note what stove setting on your stove keeps it in the range. When canning foods you don't want to make a bunch of heat adjustments. That causes siphoning. So practice with the jars of colored water until you get your stove numbers figured out. Dave

We are all triangles, lol. Such an interesting observation about the internet and forums. I know eyes probably roll at most of my posts, but someone somewhere might use my non-recipe jumble way of cooking or use a hint since we cut out most sugars and salts a long time ago. Mentioning pharmacists Barb...i've done the same. I wandered into a pharmacist in the city....seems to be one on every NYC block...two young girls behind the counter, young meaning younger, probably early thirties. This was a couple years ago, but i decided to ask about a possible urinary tract infection and we ended up chatting for 20 minutes. They were so helpful and suggested a non-invasive over the counter thing to try first before seeing my primary care as i just had no time...they were a fantastic wealth of information. And made me promise to seek doctor help if it was not solved in a few days. Researching on our own is just good knowledge to have along with your primary care office. We really are responsible for our own basic needs at home and to eat as healthy as we can. It is difficult to start making changes to a dish that is so familiar but i feel pretty shitty after eating comfort food. DH made red-eye gravy, scratch biscuits, the day after a party. With leftovers after i made a de-salted roasted ham NewYears day...we ate tiny portions and it was a treat, then felt crappy all day. We just don't eat that way anymore. (it was delish going in!) Not had tuna casserole since my my mother made it when i was a kid. Loaded with wasted calories. Lots of ways to replace that with vegetables and still be creamy and filling. I've been making a no-mayo nicoise tuna salad for years. Even better, With your prep bowls...6 or 8 soup bowls near your chopping block...chop a half red onion, or white, a half red pepper, a couple ribs of celery, some green onion...pull some peas, limas, spinach, out of the freezer,,,,(i buy the bags over the rectangle cube boxes from the freezer section). Any good veg choices you like...) in the bags you can just take a handful, then wrap it back up with a rubber band. A veg in each bowl, the frozen as well and they start to thaw a bit. Some olives if you like them, capers if you have them. A half a chopped apple and some lemon zest with a 1/4 juice...grate a couple cups of cauliflower. Or chop. Even chopped mushrooms. Saute your onions and celery, grated carrot, garlic...whatever you want and place in the bottom of a casserole, add all other veg and layer with tuna and cooked rice pasta or regular egg noodles but use a 1/4 portion. Just replace all that pasta with 3/4 veg. Cauliflower is such a great pasta/rice replacement. We use non-fat greek yogurt mixed with cottage cheese, feta, or a slice of goat cheese...we like all of those and usually have them on hand. I use a bit of water but skim milk is a good choice for some moisture. And egg stirred in is good but not necessary. I always have citrus ice cubes frozen with some herbs. a couple of those on top...cover and bake...then cover off near the end of oven cooking to get a nice bubbly light brown top. Browning a bit adds flavor. Packed with lots of veggie you can eat a bit more. The rest of the fresh chopped veg and apple/lemon/herb, olives etc goes into a fresh tuna salad for the next day or two. Cucumber and avocado is super on that salad. You then have a crisper drawer of leftover veg not cut up for another few meals at the end of the week. Half a red pepper, half and onion, etc. My veggie lasagna and Shipwreck pie, both are 75% veg and keep winning cooking contests. Because they are baked casserole dishes they have all the elements of comfort food without the high starches and empty calories though very filling and comforting...and we don't feel shitty the next day.