For my normal readers, hang with me for a second while I appeal to my fellow food geeks:
My new pressure cooker drama continues. If you know how to use a weighted pressure cooker/canner, you might be able to help me. I have the lid on right, and I’m venting for 10 minutes, and then I put the weighted stopper on. As I understand it, the weighted stopper thinger is supposed to increase the pressure inside the cooker and then start to rock or jiggle or whatever. Instead, mine just spurts steam out from under the knob. No rocking, no jiggling. It seems like it’s on right. I just can’t figure out why it won’t rock. This is making me unhappy.
As for my readers who just want a regular recipe idea, look no further. Well, maybe a little further, after I’m done telling you that this was intended as a standalone salad as written at Allrecipes.com. I think it’s better as a condiment for the carne asada (CARnay AhSAHD ah), a meat recipe that will run Wednesday, Sept. 22. That heavily seasoned skirt steak won my heart.
Here’s the salad/condiment/whatever. It’s basically a simple salsa.