Pressure Cookers Are Back To Soften Our Lives

When I was a kid, the soft rocking motion and hiss from the valve on Geri's 'Presto' was always good news. A delicious dish was coming up, Acadian stew with tender chicken and crisp carrots, a Québecois stew with beef, new potatoes and yellow turnip, dumplings and wedges of cabbage, all offering textures that cannot be had by any other cooking method. Since my mom's birthday is coming up soon, we bought a pressure cooker for remembrance sake and I just used it for the first time today. It successfully delivered a squid stew with new potatoes, garlic, dill, leek, cilantro, basil , yellow peppers, paprika and white wine with other more discreet herbs.
There are no words to describe what happens to a rubbery giant squid when subjected to 15 atmospheres of pressure and 250F temperature: it slices like salmon and tastes like heaven! Wish you were here maman! Oh well you always are, actually, and to tell the truth, you never really liked my cooking. ;-) So we'll take you out with the four sisters on your birthday. A good restaurant. How about Desjardins, the King of High Class Sea Food in Montreal? I hear they use a pressure cooker with their lobster, crab and...(noooooooo! dont click on the next link pleeeeease! ) ...squid ?