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On Wed, 10 Apr 2019 13:41:25 -0400, Keyser Soze
wrote:

On 4/10/19 1:37 PM, wrote:
On Wed, 10 Apr 2019 06:36:46 -0400, John H.
wrote:

On Tue, 09 Apr 2019 22:39:40 -0400, wrote:

On Tue, 9 Apr 2019 18:29:49 -0700 (PDT), Tim
wrote:

On Tue, 9 Apr 2019 17:19:24 -0700 (PDT), Its Me
wrote:
- show quoted text -
I know my grandmother had one and she screwed up everything that went
in there. I do understand why Harry doesn't like meat. He doesn't
understand how to cook it.
......

My grandmas used them to can tomatoes and other assorted vegetables.

I have one that I will steam green beans in but I only cook them about
30 seconds. They come out bright green and still firm without being
crunchy. Get the water boiling and the top hot, Throw the beans in and
close it up. As as soon as the pressure starts venting, take it off
the heat and start slowly letting the pressure off. In about 30
seconds dump the steam and get them out.

Yuck. Green beans should be cooked for at least an hour with a ham hock or two. Eat 'em, and then
drink the juice. You damn yankees never learned the proper way to cook green beans.

I know, that is what the hog jowls are for but some people around here
want something healthy.

Why ruin a tasty vegetable by cooking it in pig juice/fat? Yuck. Steamed
green beans are among my favorite veggies.

I can go either way. It is just a different thing. I agree steamed is
lighter. The southern style in pork pot liquor are almost a meal
themselves, particularly if you throw some potatoes in there.

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