DAILY DOSE Small amounts of dark chocolate lower blood pressure, study says Read it at: http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2007/07/04/MNG42QQSUE1.DTL (1 reply, last updated by bulavinaka July 5, 2007)

I don’t know a lot about the diet needs of someone with high blood pressure. Can you say a bit more about what he needs, more than health-conscious? I know salt is a big problem, right? Anyhow, hopefully we can be more... (2 replies, last updated by HungryForMore June 30, 2006)

Hi, I googled and found lots of resources. I am linking to one which had time tables. My suggestion is not to use an older pressure cooker. Newer ones have a rubber nipple (not sure what to call it) which if the pressure increases... (2 replies, last updated by sue November 28, 2004)

. Drizzle with 1 tablespoon olive or grapeseed oil. Lock the pressure cooker lid into place. Bring to high pressure over high heat. Adjust heat to maintain pressure. Cook for 20 minutes. Remove from heat and quick-release the... (4 replies, last updated by EatDrinkMan June 3, 2002)

the meat out of the marinade and pat the pieces dry. (Reserve the marinade.) Put your pressure cooker over fairly high heat and pour in the remaining 2 tablespoons of olive oil. When the oil is got, sauté the meat on all sides... (11 replies, last updated by RebeccaBG January 12, 2005)

anyone know where i can find fresh blood oranges in montreal? preferably within walking distance of mcgill campus. (31 replies, last updated by maisonbistro March 12, 2008)

, failing that, can use your highly trained palates and collective cooking wisdom to concoct a blood soup recipe from first principles. I sincerely hope that you will aid me in this. Any recommendations would be more than welcome.... (20 replies, last updated by Martyn October 5, 2001)

and the pressure cooker is too small for canning. I am a firm believer in using the pressure canner to speed up the process of canning even those high acid items (such as tomato sauce, whole tomatoes, and salsa) vs. using the... (20 replies, last updated by vanillagorilla September 12, 2008)

From the info on the website, it looks like a very-low-pressure cooker. It’ll reduce cooking times a little, but not by anywhere near as much as a regular pressure cooker can. And its list price of almost $250 is... (4 replies, last updated by alphafood February 7, 2007)

. The stove level of 6 is relative to what? What is high, and what is low or simmer? On mine high is 7, simmer 1. I start the PC on high, but drop it to between 2 and 3 once it is up to pressure. My Presto is a rocker weight, so I... (9 replies, last updated by jayt90 January 7, 2008)

i have a lagostina pressure cooker which turns out some nice meals but i often have to deal with a scorched bottom particularly when i am using tomato sauces. I am following the manual’s directions and do not think i am... (2 replies, last updated by LJS2 April 10, 2009)

I just purchased an oval, digital pressure cooker. I have been having a lot of fun with it, but it did not come with a rack. Many recipies I am finding call for a rack which keeps the food elevated just above the liquid, so I am... (10 replies, last updated by paulj July 8, 2009)

I am thinking about buying a pressure cooker, either the Fagor or Presto brand in the 4 or 6 qt size. I love making the following and have read that they can be made with pressure cookers in less time: - steaming vegetables -... (5 replies, last updated by Miss Priss October 14, 2009)

I’ve had my Kuhn Richon for 15 years or more. Very high quality. Still going strong. But, was it worth the bucks? I don’t know – it’s the only pressure cooker I’ve ever owned, so I have no idea how... (14 replies, last updated by lifespan August 6, 2009)

I have one – Maxim brand. I love it. It does let you set the time. Also works as a rice cooker and has a delay function. You can “quick release” the pressure with a button, and that is a nice feature. Highly... (19 replies, last updated by nannygoat315 September 19, 2009)