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@beth1 ... my child no.... my parents on the other hand did get that call because I called my 8th grade home economics teacher a...... not so nice word (hope you're happy @Amandarama), for slowing my roll.

We were told we could make anything we wanted, to see where our cooking skills were. I wanted to make pommes dauphinoise of course I didn't know they were called pommes dauphinoise, at the time I called them scalloped potatoes au gratin. Other students were making scrambled eggs, toast, hot cocoa.

When I pulled out potatoes, she (the teacher) asked what I was doing. When I told her she said (in a condescending tone), why don't you do something like scrambled eggs or toast... That's when I had my little Gordon moment... and a sore arse for about a week after, compliments of my dad.

One of the first things my grandmother taught me to cook was a braised pot roast in a pressure cooker. I still use her recipe (and pressure cookers), 45 years later and was happy to be able to make it for her until she passed last year at 101.
I have four of varying sizes, from a four quart up to an antique giant for canning. I have never had any problems, not even a blown gasket.

Whole large artichokes take ten minutes.
Brown rice just needs to be heated to cooking pressure for a minute or two, then turn off the heat and let it come to room pressure and it's done!
I never soak legumes, and stews and soups are a spur-of-the-moment inspiration instead of a military campaign.
And they save energy costs!
My only caution is to avoid non-stick surfaces: they seem to separate and pit easily in pressure cookers.

He is a great imitator!!!! WOW!

Jesus, this kid has Gordon DOWN. He imitates him perfectly, every gesture, even his speech pattern, is spot on!

Love these videos!!!

ChelseaGuy52 - QVC has a 4 quart Cooks Essentials electronic one that has everyone talking!!! I have an 8 qt stove top model that works well, but really want this 4 quart one...

Ever since my mom's pressure cooker literally exploded, spewing a geyser of boiling applesauce across the kitchen ceiling, I have had a pressure cooker phobia as well. I don't miss it, like a crockpot - everything tastes like stew. And I don't can.

i absolutely love those videos-that kid is too perfect as tiny gordon!

I recently for a 6 qt electric PC at the local thrift store. It is an older model, but looks very well cared for, so I purchased it. I've only used it a few times, and I was very pleased with the food. I am anxious to get more recipes for PC cooking. My better half is a workout fanatic, so we watch our meal menus very carefully.

I love my Kuhn-Rikon pressure cooker-simply the best-made in Switzerland.

http://kuhnrikon.com/products/pressure_cookers/

European and Indian kitchens always have a pressure cooker for quick work on less tender cuts, beans, etc. Dangerous? Less of an issue than using a barbecue!

I have a Fagor pressure cooker/canner-a must for non-acidic canning. Pickles or tomato sauces are fine using BWB but not meats or fish and most other things. It is stainless and can be used as a saute pot or a pressure cooker.

My favourite cooking method is braising the old fashioned/French way in Staub cookware.

I consider my pressure cooker an essential part of my kitchen gear. The meat and bean dishes that come out of it are consistantly superior to preparing the same recipes with a regular braise method.

In India pressure cookers are much the way of life, and I 'proudly' own 3. LOL. No day goes without the use of this wonderful contraption, and no, it doesn't explode. Just needs some TLC. Look for signs like less pressure build up, steam escaping from the sides etc. That's when you might need a gasket change. Otherwise it's the best green option for the Earth!