Chef Arlyn Hackett shows you how to use a pressure cooker to save time, save energy and make delicious healthy recipes.
Monday, December 26, 2011
Monday, December 19, 2011
Mirro 22-Quart Polished Aluminum Pressure Cooker/Canner
!±8±Mirro 22-Quart Polished Aluminum Pressure Cooker/Canner
Brand : MirroRate :
Price : $77.54
Post Date : Dec 19, 2011 08:30:08
Usually ships in 24 hours
Mirro 22-quart pressure cooker quickly and healthfully cooks foods with trapped steam at temperatures higher than boiling. It's the ideal size for families. Pressure cooking requires little water so nutrients, flavor, and color are not boiled away. Made of rust-proof, heavy-gauge aluminum, the cooker has a stay-cool, locking handle. Mirro pressure cookers are designed with safety in mind. This one features the "Triple Safe Design" with a safety release plug, sure-locking lid system, and side gasket pressure release.
Thursday, December 15, 2011
Best Practices For Organizing & Finding Computer Files
In a separate article I provided steps for cleaning up and organizing the "desktop" in your computer. In this article, I share with you best practices for organizing all your electronic information (email, data files and internet browser bookmarks) for easy navigation and quick retrieval.
The good news is that our computers already have the capabilities and, often, the tools for organizing and finding all those seemingly lost "bits and bytes" of critical information that we need, right this minute.
Why then, so many people scratch their head and sweat bullets, when they can't find what they need, when they need it? The answer is that they don't, or don't effectively utilize best filing and file naming practices. Also, that they may not utilize the best tools for finding those elusive files.
Tips for filing data in your computer's hard drive:
1. Create meaningfully named, top level folders in your favorite email program, in your Windows Explorer and your internet Favorites (or Bookmarks);
2. Create sub-folders (under the top level folders), as required; Typically go from the general (top level folder) to the specific (sub-folder). I.e.: Electronic Invoices (top level), below which you will create specific sub-folders, such as Electricity, Gas, Phone, etc.
3. In your email program, try limiting the top level folders to about a dozen. It makes it easier for dragging and dropping email into their proper resting place. In your hard drive, for all your other electronic files, create as many top level folders as needed for easy navigation;
4. Always create and name your own file folders. Don't let the computer do it for you;
5. Always check the dialog box when saving a document. Make sure it points to the folder you want and it creates the file name you want.
6. When filing email, if necessary, change the Subject line for easy recall or recognition; If the email doesn't have a subject line, make sure to give it one. Unfortunately, many people forget that the most important part of an email is the subject line.
Tips for finding data in your computer's hard drive:
1. Always have a well-constructed folder hierarchy with meaningful folder and file names; Stop and think when creating and naming folders and files. After all, you want to make it easy for yourself to recall or recognize them.
2. Once you constructed your folder hierarchy, you can use Windows Explorer (not to be confused with Internet Explorer!) to navigate your folder tree and find the file you need.
3. Although Windows Explorer has a Search function, I would use it only as a last resort. There are much better and faster tools for finding files.
4. The best alternative is the use of free desktop search engines, such as Google Desktop or Windows Search. These excellent programs will index your entire hard drive and will, in essence, allow you to "Google" your own PC. You just type in the search terms and, presto, it presents you with your local "browser" results.
5. Programs, such as MS Outlook, have built-in Find function for each of their components, such as email, tasks, calendar, contacts, notes, etc. Make sure you know how to use it effectively. Don't forget to think ahead and put in key-words (such as in your contacts) for easy recall. It's not certain that you will remember the name or company a year in the future.
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Saturday, December 10, 2011
Top 5 Bestselling Pressure Cookers for 2011
www.amazon.com 5. Fissler 021 644 12 002 Blue Point Schnellkochtopf Set Two pressure settings and a large indicator rod 4. Kuhn Rikon Duromatic 8-1/2-Quart Stockpot www.amazon.com 8-1/2-quart stockpot pressure cooker with stainless-steel steaming plate 3. WMF Perfect Plus 6-1/2-liter and 3-liter Stainless-Steel Pressure Cookers with Interchangeable Locking Lid www.amazon.com 6-1/2- and 3-liter pressure cookers with lid that fits both pots 2. All-American 30-Quart Pressure Cooker/Canner www.amazon.com 30-quart pressure cooker/canner holds 19 pint jars or 14 quart jars 1. WMF Perfect Plus 3-Quart Pressure Cooker www.amazon.com 3-quart pressure cooker reduces cooking times by up to 70 percent
Wednesday, December 7, 2011
Cheap Solutions to Make Phone Calls For a Flat Rate on Your Computer
We all have the same problem; we're paying too much for our phone service! I mean everyone is telling us we should be using Voice over IP (VoIP) and an internet phone line to save money. So the big question is how? Who to use? How does internet phone service really save money?
Kinda' hard to save money if you don't know how it does this - right?
So here we go, hold on and let's take a dive into the deep end of the VoIP pool for money savings shall we?
OK, so VoIP phone service is simply turning your phone calls (voice) into a stream of data (computer language) that can then be squirted over your internet connection - presto we have an internet phone line!
Problem is not all internet phone service is created equally. You might have even heard of people that had quality problems when talking over a VoIP connection. So to dispel these issues here ('cause it works really well when you have the correct components) let's review what we'll need.
The three requirements for good VoIP phone service
The three things we need here to have a good voice conversation over our internet phone line are:
1. A good clean internet connection 2. A quality Internet Telephony Service Provider (ITSP) 3. A quality handset or business PBX
Let's take a look at some of these quickly, shall we?
Clean internet connection
OK, so a quality internet connection is required because not all internet is created equally. Internet phone lines require a robust, clean connection that is not going to allow for breaks in the conversation, echo on the line or worse yet completely unintelligible conversations.
The way we assure we have a good connection for residential or small business usage is using a cable modem internet connection. We'll need a T1 type connection for larger business applications. Stay away from ADSL and satellite connections to the internet, they simply don't work well. Oh, and stay away from Magic Jack if you are in need of business service. Do the research, you don't need these headaches.
We will also be testing our internet connection FIRST using a VoIP broadband speed test. There are a lot around, look for one that actually simulates a VoIP phone call and gives you a Mean Opinion Score (MOS) that predicts how your VoIP will sound on the circuit.
Quality (ITSP)
When it comes to the ITSP, well, they are not all created equally either, surprised? Don't be. Now every Tom, Dick and Harry (I just had to say that, my mom said that ALL the time) can be a phone company. Yep, they just buy a computer, put some VoIP switching software on it and put it in their garage, then become your phone company. They don't do it very well maybe, but then again, you get what you pay for - right?
So for residential and SOHO office use, you should be able to try a few out without signing a long term contract. In this case, don't buy their IP handsets (use your old handsets or equipment if you can, they should be able to provide analog telephone adapters AKA an "ATA")
Once you've tried the features and quality of the service, then you can make a permanent move to a contract if it saves you more money.
Quality handset or business PBX
Here we have many issues; they become more complex for businesses with more and more users and locations.
For residential or SOHO offices, the cheapest way to get into VoIP is one of the big boys like 8X8, Ring Central or others. Make sure you have a good cable connection (not DSL) and tell them you want ATAs so you can use your old handsets and fax machine.
PS VoIP doesn't like faxing and visa versa. If you do a lot of faxing, do yourself a favor, get a scanner and use an e-fax solution.
For larger businesses, you have numerous options. The best thing is to get with a telecom broker to help you choose the best way to go based on your current equipment and needs.
In general however, we will be able to choose between having the service provider (phone company, or maybe an ITSP) let us use our old PBX and do the VoIP conversions for us.
Our other options will involve what I call "true VoIP" whereby we are either buying an IP ready PBX, or better yet using a hosted PBX if it makes sense for us.
The way we really save money in this application is using our good internet connection (we may have to upgrade somewhat to have a good one) and then putting the voice on the internet phone lines if you will that come thru this connection.
Then we can fire the phone company and their expensive phone service, and start saving money!
By the way, the MORE phone lines we have and the MORE offices or branches we have, in general the MORE we are going to save by a quality VoIP internet phone line implementation.
what more must be learned?
Well, if you're residential customers do some internet research and pick a good ITSP, make sure you have a good cable modem (not DSL) and then have at it. Talk with the ITSP you pick to make sure you understand how their service will work with your existing phones.
If you're a business, then get a hold of someone to help you through the maze. In general, if you have an "end of life" PBX or are a new business and haven't yet purchased a PBX, you have some great options to save even more over the long run by going with a hosted PBX.
If you have a highly mobile business environment, lots of sales or service type people in the filed (think real estate or construction services, etc) then a VIRTUAL PBX might be a wise choice.
All in all, lot's of choices here, but all of them use your good, quality internet connection to do internet phone service and place calls much less expensively because you've fired the phone company!
Friday, December 2, 2011
Presto 22-Quart Aluminum Pressure Cooker/Canner
!±8±Presto 22-Quart Aluminum Pressure Cooker/Canner
Brand : PrestoRate :
Price : $84.05
Post Date : Dec 02, 2011 05:08:31
Usually ships in 1-2 business days
Pressure canning, the only method recommended safe by the USDA for canning low-acid foods, allows you to preserve meats, vegetables, and fruits. Presto pressure canners feature an easy-to-read dial gauge for accurate pressure control and extra strong, warp-resistant aluminum construction. The air vent/cover lock allows pressure to build only when the cover is closed properly and prevents the cover from opening until pressure is safely reduced. Includes cooking/canning rack and complete instruction/recipe book. 22-quart liquid capacity (20.9 liters).
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Monday, November 28, 2011
Presto 1755 16-Quart Aluminum Pressure Cooker/Canner
!±8± Presto 1755 16-Quart Aluminum Pressure Cooker/Canner
Brand : Presto | Rate : | Price : $71.99
Post Date : Nov 28, 2011 05:34:38 | Usually ships in 24 hours
| Price : $71.99Post Date : Nov 28, 2011 05:34:38 | Usually ships in 24 hours
Pressure canning is the only method recommended safe by the U.S. Department of Agriculture for low-acid foods. Doubles as a boiling water canner for preserving fruits, jams, jellies, pickles and salsa in pint and half pint jars. Also handy as a large capacity pressure cooker. Constructed of warp-resistant, heavy-gauge aluminum for fast, even heating. Works on regular and smooth-top ranges. Deluxe pressure dial gauge registers the complete range of processing pressures. This precise measurement is especially important at higher altitudes. Air vent/cover lock allows pressure to build up only when the cover is closed properly and prevents the cover from opening until pressure is safely reduced. Liquid capacity: 16 quarts (15.1 liters).
- Designed for easy, confindent home pressure canning. The only method recommended safe for canning meats, vegetables, poultry and seafood.
- Easy -to-read dial gauge registers a complete range of processing pressures.
- Includes cooking/canning rack and complete instruction/recipe book.
- Mason jar capacity: 12 half-pints; 10 pints; 7 quarts.
- 13-1/4 by 14-1/2 by 11-3/4 inches; 12 year limited warranty.
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Thursday, November 24, 2011
How To Use A Pressure Canner
www.newlifeonahomestead.com: Pressure canning really isn't as hard as it sounds! In this video I break it down, step by step, so you can see just how simple it really is! You need a pressure canner when preserving low acid foods, such as meats, seafood, and most veggies. (Oh, I mentioned that I thought the canner would hold 14 pints, but it's actually 19 pints.)
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Monday, November 21, 2011
Octane Boosters and the Truth Behind Them
Octane numbers are something we see every day and probably take for granted. We all know this is a rating means to measure a fuels resistance to pre-ignition, but how does that apply in a practical sense. Let's first assume you have a car that runs well on 91 octane. What could you gain by altering the fuel you fill up with. By going down to 87 octane you will achieve better mileage, but could risk detonation depending on your cars engine. By going up to 93 octane you might allow your car to advance the timing gaining horsepower. Due to lower BTUs per gallon you will give up a few miles per gallon. So right off you can see that it is a balancing act.
Looking closer at this, you notice that the extra horsepower comes from the ability of the car to advance timing and not the fuel itself. Higher octane fuel has less BTUs, but still nets power due to the timing advance and higher boost it can achieve. In modern vehicles with knock sensors the timing is constantly varied to achieve the best balance between performance and economy. Because this adjustment takes time, simply switch to higher octane at the track is not good enough. The fuel needs to be run in advance to allow the car to compensate for it. So using 91 all he time and then going to the track and filling up with 95 is not going to help your track times. You will have a faster car on the ride home though.
The other end of the spectrum is less octane. The down side here is the risk or pre-ignition and high EGTS. Both of these can lead to melted or bend pistons. Valves and the head is also placed in risk. If you have a modern vehicle it will detect this and retard timing to prevent damage. This timing modification is easy to detect with an OBDII scanner and it an easy to diagnose too fuel with too little octane.
Because of the above reasons, a lot of people turn to the boosters as a way of having both good fuel commonly and good performance at the track. The problem with them is most do not work. If you do find one what works, adding it to your tank a day before you go to the track can be beneficial. Despite the benefit, use boosters sparingly as most rely on MMT as a means of boosting the octane. Excessive MMT can cause problems with sensors, injectors, or even the exhaust.
By now you are probably confused again by what all of this means. To sum it up, if your car has no changes to compression, raised RPM limiter, or lots of boost, you should probably use whatever fuel the dealer recommends. If you have a race built motor, stick to a race fuel that meets the need of your engine. If you have a lightly tuned engine and enjoy the occasional track day, throw in a bottle of octane booster the day before and call it a day. Do not rely on boosters all of the time.
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Thursday, November 17, 2011
What Is the Difference Between a Pressure Cooker and a Pressure Canner?
Is there a difference between a pressure cooker and a pressure canner? A lot of people who approach canning for the first time ask themselves this question.
Well, the answer is that they are basically the same thing since they use pressure cooking as their cooking method. But, the cooker that you are going to use for canning has to have certain features.
The main difference is the size
A pressure canner is larger in size than a pressure cooker. Canners have usually a capacity of 10 Quarts and more, because they have to be large enough to accommodate a certain number of jars on the bottom. So, you can use a larger pressure cooker for canning as well.
On the other hand, pressure canners can be used for pressure cooking, even though because of their large size and weight they are not very practical to handle for everyday cooking.
The material
Cookers are usually made of stainless steel, aluminum or combinations of both materials (aluminum is in the core of a stainless steel "sandwich"). Stainless steel is not a very good thermal conductor so aluminum (or even copper) is added to compensate it.
Most pressure canners are all aluminum.
The pressure settings
Pressure cookers usually have a working pressure of 15 psi (this is the standard). Usually, today's cookers come with an additional lower working pressure setting for the purposes of cooking more delicate ingredients and meals (like fish), but you are most likely going to use the 15 psi setting. A decrease to 12 or 10 psi will increase the cooking times.
Pressure canning require the use of different working pressures. The pressure you are going to use for your canning depends from the jar's size you are using, the acidity of the food you are canning and the altitude of your location. So, you need to increase it if you are canning low acidity foods or if your location is on higher altitudes. Buying a canner with three different pressure settings is ideal.
The gasket
Cookers usually have sealing rings made of rubber or silicone (gaskets) for the purpose of creating an airtight environment inside the cooker and preventing the air and steam from escaping.
Thursday, October 27, 2011
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