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Brownells Plug Screw Kit 6 48 Positive Stop Refill Stainless
Handy money saving assortment of positive stop and standard plug screws in the two most popular sizes. Plug screws are a real time saver around the shop. Fast and easy way to fill holes on barrels and firearm receivers. Can be ground flush and blued or polished and most times it will be tough to tell if a hole was ever there. Positive stop screws have a rounded top that blends right in with most barrel contours without grinding. Kit also includes pair of chrome-plated flat jaw tweezers to easily pick up the right screw and our handy Checker/Shortener Jig makes grinding screws to the right length fast and easy. Mfg: Brownells SPECS: Available in blue and stainless steel (S/S). Kit contains 1 dozen S/S 6-48 plug screws; 1 dozen S/S 6-48 positive stop plug screws; 2 dz. blue 6-48 plug screws; 2 dz. blue 6-48 positive stop plug screws; 1 dz. blue 6-40 plug screws (black oxide 416 stainless steel); 1 dz. blue
V. Herbert "Goldmohur": I've used this can opener for the last couple of years and love it. It does a perfect job each time.However, I remember being frustrated the first few times. The reason was that I tried to place it on the can at the same angle that I used to place the other can openers. It doesn't work like that. One should place it on the can perpendicular to the can, and not on the sides. You'll notice that the opener grips the can, and you can turn the knob until it goes a full round.What a great invention !!
Wren: Main thing ... it works. I just had to figure out how it works, though. Figuring out to lift of the lid was another story.
AlisonA: The older I get, the more I appreciate quality cookware. This beautiful 7qt stainless steel pressure cooker by Kuhn Rikon is no exception to that rule. We took a chance and ordered a repackaged one at a substantial discount. This was a great option for us since we didn't really care that the top had a few blemishes (saved us the angst of being the first to mar its beauty), and that not all of the packing material was included (no styrofoam to throw away? no problem!). A few concessions to save ~$70 on an awesome piece of heavy and gorgeous cookware that will probably outlast me? Yes, please.The only thing that was a little disconcerting was that neither the manual nor the cookbook showed the specific directions for how to assemble the top piece. Thus, I was a little concerned about whether we had all of the required parts. My guess is that the assembly instruction sheet went by the wayside with the packing material. But we figured it out, and it worked perfectly when we used it. Such little inconveniences are to be expected when one buys a repackaged product.The night it was delivered, I made a recipe from the Internet that called for leeks, mushrooms, brown rice, fennel seeds, and saffron (omitted that, didn't have it), all cooked in a broth base. Once everything was chopped and thrown into the pot, the entire dish was done in 25 minutes. Normally I don't cook brown rice because it's always hard and dry, no matter how much water or broth I use, or how long I steam it. Let me tell you, the brown rice that came out of this pressure cooker was almost creamy. This was fantastic for someone like me who can't have dairy and totally misses those creamy risottos, as well as all other things dairy. The entire dish was so delicious, and I didn't have to stand over it and stir for an hour, either. Win!I should disclose that this was my first attempt at using a pressure cooker. I am a pretty decent cook, but I have my share of flops now and then, especially with a new recipe and a new piece of equipment. So I was really jazzed at how well this cooker worked. It did take some experimentation with our gas stove to keep the pressure in the correct zone. It got too high at one point, so I simply turned the stove off until the pressure went back down to the correct zone. I wasn't sure how that would affect the cooking time (answer: it didn't). Next, I'm looking forward to making a carnitas recipe by Bobby Flay that I found on YouTube.Cleanup was really easy, too - warm soapy water was all it took. NOTHING was stuck to the bottom at ALL - a common complaint with cheaper pressure cookers that don't have the heavy bottom that this one has. A few swipes with a dry towel and it looked like new. Believe me, I'm going to be scouring Amazon for any other deals on great cookware like we snagged with this one!
Amazon Customer "pgalioni": And I thought I knew what a `good' pressure cooker was! And boy does this save energy!A friend recommend this model to me when I was looking at new pressure cookers. My old family hand-me down Presto worked, but the cap with the white lines that popped up wasn't popping up - and I detest the `rocker' pots - noisy, and to me, dangerous. So I was looking for a new PC and I was on the fence between this model and the one without the long handle. GET THIS ONE. It might seem a bit awkward at first, but if you have ever lifted a pot of pot roast or 6 Liters of Bean Soup, you know how heavy it can be! - and the long handle saves the day! And I have to say that I own several `large' pressure cookers for canning, but only had the 1940's-early 1950's pressure cooker from my grandmother for cooking.Before I go too far I also have to say that I went to school with a friend who became a beach-bum in the South Pacific - Degrees in Environmental Engineering and Enviro. Planning from UC and she's a beach bum on a sail boat in the South Pacific while I had to teach! - Well she points out that on a sail boat, energy is precious, more so than gold sometimes - and that one of the greatest presents she ever got was a Kuhn Rikon pressure cooker - given to her by a Scandinavian who was about to declare his boat open salvage for anyone who chose to come and take stuff - and she says that this pressure cooker saves them hundreds of dollars a year in gas. WOW!And I've noticed the same thing - this puppy is so tight that I can put in, literally, 2-4 tablespoons of water and cook two large artichokes in about 15 minutes! Once the water boils (about 3 minutes) I can lock the top, turn the gas down, and in 15 minutes on a bare simmer I can get perfect artichokes! Carrots take 5 minutes, Broccoli about 3. A pot FULL of close to seven liters of whole potatoes will cook perfectly with less than a quarter cup of water and about 30 minutes on low flame! You can have an entire pot-roast dinner in under an hour - and that includes browning your meat in the pressure cooker, adding the veggies and spices, and bringing it up to pressure and turning it down to simmer. And it is KILLER pot roast.YOU WILL WANT A FLAME-TAMER (or if you have hung around bio. or chem. labs, a `flame spreader') it's one of those things you put on top of a burner that has lots of holes in it and `spreads out the heat' so you keep from scorching the bottom of cheap pans, or cook cast iron with thick tomato paste low enough so it can cook all day and not burn the tomato to the bottom of the pan. Others have mentioned this and the reason has been mentioned by others, this pot is SO energy efficient that most stoves today just don't go low enough to keep the pressure where it belongs. Older stoves do, but newer stoves don't. This is particularly true if you are cooking using very little water.I took out my personal camping stove - an MSR Dragonfly - and using a home-made stand, was able to make about a gallon of bean soup in an hour! And my Dragonfly was not on `scorch' - even IT was turned down to a medium flame! I tried an old soviet gasoline stove modeled after the ever famous Seva known to back-packers and campers world wide - and I made 7 liters of chicken and dumplings in an hour and 20 minutes!! WOW!So - is this a wonder cooker or what? Here's the deal - is it worth almost TWO HUNDRED DOLLARS FOR A PRESSURE COOKER!? - well, simply put, yeah, it is!Why? Because it cooks FAST, it uses very little fuel, you can cook with nearly no water for extended periods of time because there is nearly no water lost through venting - thus the FIVE part safety valves - the friend who recommend it to me had a pressure cooker blow up on her once and was a scaredy-cat. And she loves hers and is comfortable with it. I can tell you that there are enough safety features on this pot that even if you were stupid you wouldn't be able to burn yourself or have it blow up in your face - or blow up unattended in the kitchen - it would simply blow out multiple valves and not vent stuff up onto your ceilings like older designed cookers do. (I've made the mistake of taking the top off of a pressure cooker too soon - and know how scary it can be - this cooker seems to `lock' the lid until the pressure is right enough for me to take the lid off and not have the contents blow-up in my face.So -- this pressure cooker rocks! - and if you have never used one before - THIS IS THE MICROWAVE OF THE PAST - only it actually cooks food so that it tastes like it should! I've had mine about two years now - and I can say that it is a very rare week when I don't use it for at least steaming veggies - and in the winter - well - you can have amazing home made soups in well under an hour from start to finish - using far less than a quarter of the fuel that you would normally use! - This is a Pressure Cooker for a New Age of Environmentally Friendly and Healthy cooking! I think I have probably saved the cost of the pot in natural gas over two years -- not to mention the vitamins that are retained because you cook with so little water they stay IN the food you are cooking! (not in the water you take the 'food' out of as in older types of pressure cookers) --This pot rocks!
Amazon Customer "Techno Geek": I enjoy a nice home cooked meal; but with work demands and church and civic duties, instead I find many times eating either a sandwich or a leftover meal from the weekend dinner or going out to eat.When Amazon had this Kuhn Rikon pressure cooker on the GOLD BOX, I thought I would make a quick research since I was ignorant of the name of Kuhn Rikon.With the dreams of a 15 mins stew and 45 mins soup, I decided to plunge into the world of pressure cooker and ordered right on the spot.My first meal was Beef Stew. I tried to follow the recipe but I did not have some of the ingredients so I modified it and made my own style.I was surprised that the instruction said to brown the meat in olive oil and also to brown the onions that I chopped and I also browned the potatoes that I peeled and cut to pieces.I added Italian spices and some pinch of Hungarian spices and etc. I thought you just added raw food in there and set it and forget it !! Well I thought wrong !!So I found that when they say it takes 15 mins to cook a stew, they forgot to include the time it takes to brown the meat, to peel potatoes and cut to pieces, to chop the onions, to get the stock...and about that fresh sprigs of rosemary ? Well... sorry I have the dry rosemary and dry it has to be for now !! So... it did take me much longer than the 15 mins it was advertised...More like 90 mins total from the time I chopped to the time I spooned the stew to the bowl; which is NOT BAD considering that cooking a stew usually takes hours and hours !! But one needs to be realistic that it is NOT one of those things you can throw things into it and voila a dinner in 15 mins !! Maybe like in one hour or so.The important thing is the result, right ?? Well.. it was awesome !! The stew was just flavorful and full of complexity given by the spices and paprika and the fresh celery and fresh sweet red pepper and sweet orange pepper. The beef just melted in your mouth. The potatoes were cooked just right and most were melted into the stew giving it the nice hearty thick consistency and this was achieved without using flour !! Normally you coat the beef in flour and then fry and cook it in stew and that thickens the stew. Of course you have this sticky mess to clean up in the pan.The recipe says you can buy the cheap Select Grade meat in your supermarket and the pressure cooking will tenderize the meat. I bought the Choice Grade from [store] and no question it was the tenderest thing I had in a long time using this pressure Cooker.Several people tried this stew and they were amazed at the result. They want a pressure cooker !!The instruction from the recipe says to use the pressure cooker to fry meats and onions first. Well, my experiences in the past of frying in stainless steel was that it creates stain that is hard to clean and I did not want to stain this lovely high precision cookware so I decided I would fry them in the non stick coated anodized cookware that I had and then transfer them to the hot liquids in the pressure cooker as indicated in the instructions and then cover the lid. Non stick cookware is much easier to clean up and then I will preserve the beauty of the stainless steel Kuhn Rikon as long as I can !!Oh yes, you cannot leave this thing unattended... you have to watch it. Make sure the proper pressure is attained and mantained.