I'm bumping this topic because I need to bounce some ideas on buying a pressure cooker. Right now I have a T-fal that operates at a max of 12 psi and I'm looking for something that goes to 15 psi. I have the option of buying a Fissler Vitaquick for the equivalent of about 100$, but couldn't really find any info on the operating pressure (wrote them an e-mail, haven't heard back yet). Another option would be Kuhn Rikon, but from theamazon description, it also operates at about 12 psi. My husband did find another option that goes up to 15 psi - Beem. It seems a very good choice seeing that it has two pots (one 4L and one 6 L) and a basket, and it also has good reviews. But I don't know anything about this brand. What would you pick? I don't really want to go over 150 EUR, but if there's a very important reason to go over this amount, I could. Thank you! Edit: received an update from Fissler, all of their pressure cookers go to a max of 11 psi.

I made this today and loved it! I'm not sure it still qualifies as "healthy" when you return to the pan for multiple servings though:). Recipe found on "Damn Declicious" blog. PS...I only had about 1/2 cup of quinoa on hand so used orzo for the other half and it was still delish. ONE PAN MEXICAN QUINOA Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Yield 4 servings Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan! INGREDIENTS 1 tablespoon olive oil 2 cloves garlic, minced 1 jalapenos, minced 1 cup quinoa 1 cup vegetable broth 1 (15-ounce) can black beans, drained and rinsed 1 (14.5 oz) can fire-roasted diced tomatoes 1 cup corn kernels 1 teaspoon chili powder 1/2 teaspoon cumin Kosher salt and freshly ground black pepper, to taste 1 avocado, halved, seeded, peeled and diced Juice of 1 lime 2 tablespoons chopped fresh cilantro leaves INSTRUCTIONS Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately. This post was edited by funnygirl on Fri, Apr 11, 14 at 16:24

I have a copy of, "the NEW Fannie Farmer-Boston Cooking-School COOK BOOK", 1953. My father, in his retirement, took on the care of several Summer homes in Southern Maine. He would check on them during the winter, board up windows against storms, uncover rose gardens when the time was right, deal with emergencies...that kind of thing. During the Summer, when people were in residence, he was sort of a general, all around handyman. His largest client was old money...there was a beach named after the family, a road named after the family, and a huge home, loaded with antiques that had been the original furnishings. An elderly Black woman came up every summer from South Carolina to be their cook for the season. Little bittie thing, set in her ways and stubborn as heck, but since she'd been cooking for the family for decades, she knew what they liked and how to manage them. I had been separated from my father at age 5, and when I found him again in my early 30's, I went out to stay with him and my stepmother for a year to get to know them. He took me down to meet Marguerite. She was a kick, and we got along...several years later, when she knew that she wouldn't be able to make it up again the next season (or ever), she gave my father her Fannie Farmer for me. It still has a bunch of book marks in it, some with shopping lists, some with her name, some with cryptic notes I can't decipher, all in the same, slanted hand. I actually use the book quite a bit, but I don't disturb the bookmarks. I sometimes puzzle over the marked pages, wondering which recipe she had marked... I also have my mother's copy of "The Complete American-Jewish Cookbook",1952. It has a separate section of Passover recipes. There are no pork recipes, naturally. Generally, the cookies and bread recipes are good. As for unique...I have an Ethiopian cookbook...the only one I've been able to find. "Exotic Ethiopian Cooking-Society, Culture, Hospitality, & Traditions. I've only made a couple of dishes out of it. I love Ethiopian food, and when I found out how much Nit'ir Qibe (purified herb & spice butter) is used in most of the dishes I love, I realized why I love them. For example, in dishes made from 1 pound of ground beef, it is not unusual that they contain a cup of butter. A typical lentil dish pairs 2 cups of lentils with 2 cups of butter. No wonder I love it!

Here is another one from the same cookbook. This one sounds good. Similar to another Asian chicken wing recipe I have but this one is missing fresh garlic. Chicken Wings with Oyster Sauce 2 Recipe By: Serving Size: 4 Cuisine: Uncategorized Main Ingredient: Chicken Categories: Ginger, Soy Sauce, Sherry, Chicken -= Ingredients =- 10 - 12 Chicken wings 1 slice of fresh ginger Vegetable oil for frying 3 - 4 tablespoons of oyster sauce 2 tablespoons of soy sauce 1 tablespoon of dry sherry 1/2 teaspoon of sugar 1 cup of water -= Instructions =- Divide chicken wings into 2 pieces by separating the large joint from the v-shaped piece. In a wok or large skillet, add ginger slice and enough oil to cover bottom of pan and heat until hot. Brown the wings (cook half at a time so as not to overcrowd skillet). Pour out excess oil and discard ginger slice. Add all remaining ingredients to wok or skillet, cover and simmer 10 minutes. Remove lid and cook another 10-15 minutes, or until wings are tender and sauce is reduced. During cooking, baste wings frequently with sauce. When done, wings should be coated with a heavy glaze of sauce. *Available at many supermarkets and at Oriental and specialty food shops. Taken from "The Original Philadelphia Neighborhood Cookbook" by Irma Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 198& Please note that these recipes have been provided with the permission of and courtesy of the copyright holders.