Operation Old Pressure Cooker. - Page 13

Worth1 · March 10, 2017

Quote:

Originally Posted by Jimbotomateo

Looks like you laid a nice bead on there Worth!

. Is the real material pricey?

Not really just not in a hurry the clear stuff is good to 400 degrees.

Worth

Worth1 · March 10, 2017

Rajun I found a place that has the parts for you fry master I think.

https://www.google.com/url?sa=t&rct=...RaG8FIvZKOPY6Q

Rajun Gardener · March 10, 2017

That's it, I also found another place for after market parts. http://www.pressurecooker-outlet.com/406qt.htm

I have the old beast cooling now filled with 6 beef shanks, onions and mushrooms for tomorrow. I also have the new presto cooking some freezer burnt turkey wings and necks for my killer Shih Tzu. I'll debone it and save it for times when I eat taco's, he'll eat spaghetti but doesn't like taco seasoning or chili for some reason. Must be the cumin.

Rajun Gardener · March 10, 2017

And I'm just starting to fry some bream and bass for supper after replacing soffit and fascia on the house that just sold then loading up my sister's jelly/jam business for a farmers market tomorrow. I'm too busy for a Friday.

Worth1 · March 10, 2017

Looks like 1/8 NPT threads on the vent pipe.
If it were me I would go with an all American vent pipe and weight.

Does that thing let out steam or jiggle while it is cooking?
Worth

Rajun Gardener · March 10, 2017

Once the over pressure plug seals the jiggler lets out steam from 5 lbs up to 15 lbs. It's not a jiggler but a spring loaded pressure release valve.

I do need to change it out to be safe, I trust the jiggler compared to this. I checked the new Presto and it's smaller than this, I think it's 1/4". I think I'll have to use a Mirro set up.

Worth1 · March 10, 2017

There are two types of Mirro one is 1/8 NPT and it looks just like the All American.
Then they make one that is like the newer presto with the nut on the bottom of the vent tube.
Worth

dmforcier · March 10, 2017

Quote:

my killer Shih Tzu.

Isn't that, like, an oxymoron?

Worth1 · March 11, 2017

Okahy now that we have man eating dogs out of the way back to the old Kook Kwick Canner.

I cant remember if I said this before because sometimes I type out a bunch of stuff and delete it.
Don't ask me why I just do.

Here after much research is the evolution of the Kook Kwick as I know it.
We start with one sort of like my first little one with the clamping bolts but it is a clamp that swings up and the bolt end clamps to the top of the canner into a retaining hole.
Next is one like mine that it like the All American.
Then it evolves into one with a band and the tapered body and lid with no gasket.
Next we have one called the merit Kook Kwick pressure cooker and canner.
This one is just like the Presto.
Next is one like the one I have now with a gasket than can be easily made out of just about anything, NEVER leather.
Leather is (((NEVER))) used for steam gaskets.
The best I can determine my last one was made during WWII in the 40's.
The fit an finish is lacking and very rough compared to the older ones.
I see this as a way to mass produce these canners due to the demand and the war effort.
Utilitarian/but functional so to speak.
This is where I came to a stop on what I wanted to do.
Today I decided to finish the canner parts to what they ((should)) look like not what they looked like out of the factory.

The side handles were driving me crazy, they were of a very rough casting I simply could not deal with.

Worth

Worth1 · March 11, 2017

You be the judge rough casting or cleaned up.
I also have my first meal picked out.
it is amazing how sometimes free food just walks up to you begging to be cooked.
My only decision to make is should I cure him or cook him fresh?
Collar on or off?

Worth
IMG_20170311_59922.jpg

IMG_20170311_50253.jpg

IMG_20170311_11558.jpg

AlittleSalt · March 11, 2017

I would add lots of Habanero peppers.

Worth1 · March 11, 2017

I told him to sit and be still and he did.
I had to rotate him so I could take the pictuer.
Darn dog loves me to death.

I'm thinking about texting his owner and saying.
I'm working on an old pressure cooker Monty is helping.

Worth

Hellmanns · March 11, 2017

Oh boy! Worth is fixing hotdogs from scratch!

**coronabarb** · March 11, 2017

Oh boy, Pup Pup! You better get outta there quick!

Jimbotomateo · March 11, 2017

Quote:

Originally Posted by Worth1

You be the judge rough casting or cleaned up.
I also have my first meal picked out.
it is amazing how sometimes free food just walks up to you begging to be cooked.
My only decision to make is should I cure him or cook him fresh?
Collar on or off?

Worth
Attachment 70560

Attachment 70561

Attachment 70562

Look how sweet he is! I love him , please don't eat him Worth.

. Jimbo

March 11, 2017	#192
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I told him to sit and be still and he did. I had to rotate him so I could take the pictuer. Darn dog loves me to death. I'm thinking about texting his owner and saying. I'm working on an old pressure cooker Monty is helping. Worth Last edited by Worth1; March 11, 2017 at 04:31 PM.

March 11, 2017	#194
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Oh boy, Pup Pup! You better get outta there quick! __________________ Corona~Barb Now an Oregon gal

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March 10, 2017	#182
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Rajun I found a place that has the parts for you fry master I think. https://www.google.com/url?sa=t&rct=...RaG8FIvZKOPY6Q

March 10, 2017	#183
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	That's it, I also found another place for after market parts. http://www.pressurecooker-outlet.com/406qt.htm I have the old beast cooling now filled with 6 beef shanks, onions and mushrooms for tomorrow. I also have the new presto cooking some freezer burnt turkey wings and necks for my killer Shih Tzu. I'll debone it and save it for times when I eat taco's, he'll eat spaghetti but doesn't like taco seasoning or chili for some reason. Must be the cumin.

March 10, 2017	#184
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	And I'm just starting to fry some bream and bass for supper after replacing soffit and fascia on the house that just sold then loading up my sister's jelly/jam business for a farmers market tomorrow. I'm too busy for a Friday.

March 10, 2017	#185
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Looks like 1/8 NPT threads on the vent pipe. If it were me I would go with an all American vent pipe and weight. Does that thing let out steam or jiggle while it is cooking? Worth

March 10, 2017	#186
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Once the over pressure plug seals the jiggler lets out steam from 5 lbs up to 15 lbs. It's not a jiggler but a spring loaded pressure release valve. I do need to change it out to be safe, I trust the jiggler compared to this. I checked the new Presto and it's smaller than this, I think it's 1/4". I think I'll have to use a Mirro set up.

March 10, 2017	#187
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	There are two types of Mirro one is 1/8 NPT and it looks just like the All American. Then they make one that is like the newer presto with the nut on the bottom of the vent tube. Worth

March 11, 2017	#189
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Okahy now that we have man eating dogs out of the way back to the old Kook Kwick Canner. I cant remember if I said this before because sometimes I type out a bunch of stuff and delete it. Don't ask me why I just do. Here after much research is the evolution of the Kook Kwick as I know it. We start with one sort of like my first little one with the clamping bolts but it is a clamp that swings up and the bolt end clamps to the top of the canner into a retaining hole. Next is one like mine that it like the All American. Then it evolves into one with a band and the tapered body and lid with no gasket. Next we have one called the merit Kook Kwick pressure cooker and canner. This one is just like the Presto. Next is one like the one I have now with a gasket than can be easily made out of just about anything, NEVER leather. Leather is (((NEVER))) used for steam gaskets. The best I can determine my last one was made during WWII in the 40's. The fit an finish is lacking and very rough compared to the older ones. I see this as a way to mass produce these canners due to the demand and the war effort. Utilitarian/but functional so to speak. This is where I came to a stop on what I wanted to do. Today I decided to finish the canner parts to what they ((should)) look like not what they looked like out of the factory. The side handles were driving me crazy, they were of a very rough casting I simply could not deal with. Worth

March 11, 2017	#190
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	You be the judge rough casting or cleaned up. I also have my first meal picked out. it is amazing how sometimes free food just walks up to you begging to be cooked. My only decision to make is should I cure him or cook him fresh? Collar on or off? Worth IMG_20170311_59922.jpg IMG_20170311_50253.jpg IMG_20170311_11558.jpg

March 11, 2017	#191
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	I would add lots of Habanero peppers.

March 11, 2017	#193
Hellmanns Tomatovillian™ Join Date: Jul 2014 Location: kentucky Posts: 1,116	Oh boy! Worth is fixing hotdogs from scratch!