Hi, And just when you thought the thread was dead ... A few folks wrote me about a boiled peanut recipe. I gave the traditional method (once again there are as many recipes as there are roadside stands) and promised to get back after trying a batch in the Howle-O-Matic Pressure Cooker and Canner. I bought a 1 1/2 lb bag of raw in-the-shell peanuts. I put them in the cooker (8 Quart) along with: 1 Tablespoon Garlic Powder 2 Tablespoons Salt A few chunks of Rockin' Randy's Fish Sauce Hab Pickles (Top Secret Recipe) 1 Tablespoon Papain based Unspiced Meat Tenderizer 3 Tablespoons Calvin Powder Enough water to cover the nuts until they start to float (I usually add Campbell Flakes to Calvin Powder but I plan to use the flakes in my next culinary experiment) I put a small pan on top of the peanuts. I put taters in the pan to make use of the room, heat and to hold the peanuts under. I cooked them at 10 lbs for an hour. They weren't quite salty enough so I added more salt (more on this later). I cooked another 15 minutes and Walla! (I always wanted to say that)- Perfect Hot Boiled Calvin Nuts! These things could be marketed! They came out exactly to my liking with plenty O' Heat. The thing about the salt: One of the main purposes of Boiled Peanuts is to entice one's self into sucking down large quantities of your favorite carbonated beverage. A Tavern owner could put these on the bar as a free appetizer and beer sales would triple! For the proper way to eat these jewells write me - it's similar to eating a Crawdaddy! Best to Everyone! rr === Rockin' Randy's Homepage: http://members.tripod.com/~rocknrandy/index.html El Grande's Shrine: http://members.tripod.com/~rocknrandy/chilehead.html __________________________________________________ Do You Yahoo!? Bid and sell for free at http://auctions.yahoo.com