What say you?

^ What he said.

Edit:

Please, nobody tell anyone to bomb FGM with pressure cookers, that might not end well.

WTF?!?!? No response from that link#-o

We have 3 pressure cookers,all Presto's.One 21 quart aluminum that's been in the family at least 75 years,another 21 qt stainless steel and an 8 quart stainless steel.The two big ones we wear out all summer canning from the garden,the 8 quart we cook in maybe a half dozen times a year.I don't trust them newfangled electrics.........maybe one day but not now.

Is this like when you put a gerbil in your ass, and then insert a plug?

No.......that's called a blind gopher trap

no blind gopher traps, but I have been using my mother's old Presto cast aluminum pressure cooker for about 10 years now. She got it around 1960.

I had to contact Presto and retrofit a new valve stem and "jiggler", have never been comfortable that they are really trustworthy, so I just keep an eye on it when in use.

makes some stuff great and fast, some stuff not satisfactory, many meats or chicken dishes come out like stewed or slow cooker consistency but generally in less than 30 minutes.

At this point I make a few things that I know to do well often but don't experiment much...but I like what I like from it a lot.

10qt Power Pressure Cooker XL.

Makes great hard-boiled eggs, wings, ribs, mashed potatoes, and even jams.

Kuhn Rinkon pressure cooker. Mike drop.....it’s that good

5 qt Cooks Essentials, purchased on QCV.

We use it mostly for soups and stews.
It can make a low quality chunk of beef tender, albeit a tad stringy at times.

As S.O.O.N. as I read this thread title...

I knew where it "would go" !!!

#2 TW ...WINS !!!

I BOUGHT A REALLY COOL OLD ONE SOUTH OF ASHVILLE, NC in a little town with a small Goodwill store...
Its in great shape, prolly one like Whistlebritches has?
I display it on a cabinet top in my kitchen... With other antique kitchen wear...
I think it was a day or two? After I informed the SSG...THAT IF I EVER SAW ( AVALON ,NJ- WILDWOOD NJ- CHARLOTTE,NC, SEAGROVE ,NC, CHARLOTTE,NC AGAIN, ASHVILLE,NC ALL WITHIN TWO WEEKS)
AGENT "TY PENNINGTON " ANYWHERE in the USA AGAIN I'D...CHE2E & GUT HIM LIKE A TROUT...

FUNNY ...HOW THAT STOPPED A.L.L. THE "REAL UP CLOSE & PERSONAL" GANGSTALKING AND HARRASSMENT since July of 2016....NOT SURE WHY? :):):)
BWUHAHAHAHAHAHA!!!

My girlfriend got a NEW FANGLED ONE for Xmas from her daughter...
Works GREAT! for lentil 3 bean soup with ham hocks!!
And 15 bean soup with Italian seasoned turkey sausage
Minus the casings...both delicious in under an hour
WITH DRY BEANS FROM THE BAG!!

great for soups, stews, chili (or as Wheel would say-chili soup), pot roast, various types of meat balls (some require browning first.

Many veggies, corn on the cob, steamed clams...

after Thanksgiving, I softly crushed the carcass, added celery, carrots, onions etc and made a few quarts of very flavorful broth/stock...I don't know the difference...which have since become other soups.

I can make a good chicken soup in a half hour that rivals The Lovely Caren's 3 to 4 hour version of Jewish Penicillin.

In Franks neighborhood “crushed the carcass” must mean something different than mine.

Or does it?

I want a stainless one

I had questions myself when I read it after posting.

I like Frank's methods... Or his guys in Rhode Island that is... 👍

you never have to worry

I know... It's good to have friends .. 🇨🇮