Pressure Cooker Quotes

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Denial is the lid on our emotional pressure cooker: the longer we leave it on, the more pressure we build up. Sooner or later, that pressure is bound to pop the lid, and we have an emotional crisis.
Susan Forward (Toxic Parents: Overcoming Their Hurtful Legacy and Reclaiming Your Life)
Discontented women are like pressure cookers. The steam rises and one day they just reach boiling point.
Bella Pollen (Midnight Cactus)
I need to feel strongly, to love and to admire, just as desperately as I need to breathe. A letter from a friend, a Balthus painting on a postcard, a page of Saint-Simon, give meaning to the passing hours. But to keep my mind sharp, to avoid descending into resigned indifference, I maintain a level of resentment and anger, neither too much nor too little, just as a pressure cooker has a safety valve to keep it from exploding.
Jean-Dominique Bauby
The brain is like a pressure cooker and it can only take so much before it blows.
Cathy Glass (Nobody’s Son: All Alex ever wanted was a family of his own)
I was thinking..." "We know," Pedro said, "It was like sitting next to a pressure cooker
Davis Bunn (Unlimited)
We were on the Congo’s eastern edge and, as the helicopter climbed higher, I could see nothing but an unbroken spread of vegetation. I was looking at the Congo’s rainforest, one of the natural wonders of the world. Conservationists describe it as one of the Earth’s lungs, an immense expanse of oxygen-generating green, matched in size only by the Amazonian rainforest. Explorers recorded it as one of the most impenetrable and hostile environments on the planet – as clammy as a pressure cooker, thick with disease, capped by a tree-top canopy too solid for sunlight to penetrate.
Tim Butcher (Blood River: A Journey to Africa's Broken Heart)
Something that once had importance might be forgotten by most people but because millions of people once knew it, a force is present that can be harnessed. There might be so much significance attached to a song, for example, or a fact, that it can’t die but only lies dormant, like a vampire in his coffin, waiting to be called forth from the grave once again. There is more magic in the fact that the first mass worldwide photo of the Church of Satan was taken by Joe Rosenthal – the same man who took the most famous news photo in history – the flag-raising at Iwo Jima. There’s real occult significance to that – much more than in memorizing grimoires and witches’ alphabets. People ask me about what music to use in rituals – what is the best occult music. I’ve instructed people to go to the most uncrowded section of the music store and it’s a guarantee what you’ll find there will be occult music. That’s the power of long-lost trivia. I get irritated by people who turn up their noses and whine ‘Why would anyone want to know that?’ Because once upon a time, everyone in America knew it. Suppose there’s a repository of neglected energy, that’s been generated and forgotten. Maybe it’s like a pressure cooker all this time, just waiting for someone to trigger its release. ‘Here I am,’ it beckons, ‘I have all this energy stored up just waiting for you – all you have to do is unlock the door. Because of man’s stupidity, he’s neglected me to this state of somnambulism – dreaming the ancient dreams – even though I was once so important to him.’ Think about that. A song that was once on millions of lips now is only on your lips. Now what does that contain? Those vibrations of that particular tune, what do they evoke, call up? What do they unlock? The old gods lie dormant, waiting.
Anton Szandor LaVey (The Secret Life of a Satanist: The Authorized Biography of Anton LaVey)
Because being a PK can be very much like living in a pressure cooker. Even though we look just like the other kids and the ingredients are the same, our atmosphere is subtly but massively different. The ministry creates a pressure of expectation that is unlike any other. If all the other kids are cooking at 212 degrees (rather a challenge all its own), we are cooking at a scalding 250 pressurized degrees, and we are reaching our “done” point that much faster.
Barnabas Piper (The Pastor's Kid: Finding Your Own Faith and Identity)
Stress is also the painful internal pressure of accumulated emotional energy. Grieving, explored at length herein, is the most effective stress-release mechanism that human beings have. Grieving is a safe, healthy release valve for our internal pressure cookers of emotion.
Pete Walker (The Tao of Fully Feeling: Harvesting Forgiveness out of Blame)
I need to feel strongly, to love and to admire, just as desperately as I need to breathe. A letter from a friend, a Balthus painting on a postcard, a page of Saint-Simon, give meaning to the passing hours. But to keep my mind sharp, to avoid descending into resigned indifference, I maintain a level of resentment and anger, neither too much nor to little, just a s a pressure cooker has a a safety valve to keep it from exploding.
Jean-Dominique Bauby (The Diving Bell and the Butterfly)
An institution theoretically devoted to providing comfort to those in need (the church) is in trouble because it has embraced the same pressure cooker we find everywhere else.
Tullian Tchividjian
There are moments in our lives - eras in our lives - when self-care demands more. When you're actually suffering an enormous loss or reeling, the best thing you can do is step outside of the pressure cookers of your life. One of the things I did in my own life when I found myself at that kind of bottom moment is I said, "I have got to do something that's going to remind me of my strength. I've got to do something that's going to bring me back to clarity, simplicity, humility, and strength." And so I went and hiked the Pacific Crest Trail. Remember that the only thing that's important is your well-being, your sense of "okay-ness" in the world. So go and get that.
Cheryl Strayed
even though you know that your manuscript is not perfect and you’d hoped for so much more, but if you also know that there is simply no more steam in the pressure cooker and that it’s the very best you can do for now—well? I think this means that you are done.
Anne Lamott (Bird by Bird: Some Instructions on Writing and Life)
Look what pressure(cooker) does to Rice. It makes the hard and tough rice go soft.
Gaurav Rao
I get awkwardly sturdy with a frigid liquid backbone. I get swept in the pressure cooker, tryin' to paddle back home...i'm gonna be a big bang, gotta be, never bottle me up in a probably...i huddle in a tunnel of big dreams, i think big things. I'm gonna burn w/ this little light of mine & a prime concern to earn thanks, I'm gonna be a Big Bang...' --Big Bang
Aesop Rock (The Living Human Curiosity Sideshow)
Fuck hope and all the tiny little towns, one-horse towns, the one-stoplight towns, three-bars country-music jukebox-magic parquet-towns, pressure-cooker pot-roast frozen-peas bad-coffee married-heterosexual towns, crying-kids-in-the-Oldsmobile-beat-your-kid-in the-Thriftway-aisles towns, one-bank one-service-station Greyhound-Bus-stop-at-the-Pepsi-Cafe towns, two-television towns, Miracle Mile towns, Viv's Double Wide Beauty Salon towns, schizophrenic-mother towns, buy-yourself-a-handgun towns, sister-suicide towns, only-Injun's-a-dead-Injun towns, Catholic-Protestant-Mormon-Baptist religious-right five-churches Republican-trickle-down-to-poverty family-values sexual-abuse pro-life creation-theory NRA towns, nervous-mother rodeo-clown-father those little-town-blues towns.
Tom Spanbauer (In the City of Shy Hunters)
Poor families in the United States spend a lot less money on food than rich households: $3,767 a year, compared to $12,340 for the wealthiest households. Poor families also spend less money at restaurants,16 and they devote more time to cooking at home.17 But when you calculate how much poor households spend on food as a proportion of their income, they are spending much more than the rich—33 percent of poor households’ incomes goes to food, compared to just 9 percent for wealthy households.18
Sarah Bowen (Pressure Cooker: Why Home Cooking Won't Solve Our Problems and What We Can Do About It)
The companies that hauled the oil away were called renderers. Besides restaurant oil, renderers also collected animal carcasses—pigs and sheep and cows from slaughterhouses, offal thrown out by butcher shops and restaurants, euthanized cats and dogs from the pound, dead pets from veterinary clinics, deceased zoo animals, roadkill. Mounds of animals were trucked to the rendering plant and bulldozed into large pots for grinding and shredding; then the raw meat product was dumped into pressure cookers, where fat separated from meat and bones at high heat. The meat and bones were pulverized into protein meal for canned pet food. The animal fat became yellow grease, which was recycled for lipstick, soap, chemicals, and livestock feed. So cows ate cow, pigs ate pig, dogs ate dog, cats ate cat, and human beings ate the meat fed on dead meat, or smeared it over their faces and hands. Rendering was one of the oldest industries in the country, going back to the age of tallow, lard, and candlelight, and one of the most secretive.
George Packer (The Unwinding: An Inner History of the New America)
Around a million protester hermits are living in Japan right now. They’re called hikikomori—“pulling inward”—and the majority are males, aged late teens and up, who have rejected Japan’s competitive, conformist, pressure-cooker culture. They have retreated into their childhood bedrooms and almost never emerge, in many cases for more than a decade. They pass the day reading or surfing the web. Their parents deliver meals to their doors, and psychologists offer them counseling online. The media has called them “the lost generation” and “the missing million.
Michael Finkel (The Stranger in the Woods: The Extraordinary Story of the Last True Hermit)
Indeed, food and femininity were intertwined for me from very early on. Cooking was the domain not of girls, but of women. You weren’t actually allowed to cook until you mastered the basics of preparing the vegetables and dry-roasting and grinding the spices. You only assisted by preparing these mise en places for the older women until you graduated and were finally allowed to stand at the stove for more than boiling tea. Just as the French kitchens had their hierarchy of sous-chefs and commis, my grandmother’s kitchen also had its own codes. The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food.
Padma Lakshmi (Love, Loss, and What We Ate: A Memoir)
The six-hundred-page Encyclopedia of Jihad is also widely available online and includes chapters such as “How to Kill,” “Explosive Devices,” “Manufacturing Detonators,” and “Assassination with Mines.” In a striking example of how dangerous such online education can be, Dzhokhar Tsarnaev, the terrorist suspect arrested for his role in the April 2013 Boston Marathon bombings, admitted to authorities he and his brother learned how to make the pressure-cooker bomb used in the attack after reading step-by-step instructions published in al-Qaeda’s online magazine, Inspire, in an article titled “Make a Bomb in the Kitchen of Your Mom.
Marc Goodman (Future Crimes)
The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food. This, of course, was in stark contrast to what was considered womanly or desirable in the West, especially when I started modeling. To look good in Western clothes you had to be extremely thin. Prior to this, I never thought about my weight except to think it wasn’t ever enough. Then, with modeling, I started depending on my looks to feed myself (though my profession didn’t allow me to actually eat very much). When I started hosting food shows, my career went from fashion to food, from not eating to really eating a lot, to put it mildly. Only this time the opposing demands of having to eat all this food and still look good by Western standards of beauty were off the charts. This tug-of-war was something I would struggle with for most of a decade.
Padma Lakshmi (Love, Loss, and What We Ate: A Memoir)
In a stress pressure-cooker like America, I believe we will see more and more shooting massacres. Violence is in our cultural DNA.
Bryant McGill (Simple Reminders: Inspiration for Living Your Best Life)
Workers who can consistently decide with clarity and ease which tasks are most important when under pressure are the most prized in every organization. Highly focused in pressure-cooker situations, they rise to meet the challenges of an opportunity-saturated workplace that demands tough calls at every step.
Julie Morgenstern
The standard diet of a meat-eater is blood, flesh, veins, muscles, tendons, cow secretions, hen periods and bee vomit. And once a year during a certain holiday in November, meat-eaters use the hollowed-out rectum of a dead bird as a pressure cooker for stuffing. And people think vegans are weird because we eat tofu?” – Vegan Bodybuilder Robert Cheeke
Leta Anderson (Vegan: Vegan Diet: The Ultimate Lifestyle Guide to Easy Weight Loss, Natural Foods, & Living Healthy (Vegan Diet for Beginners, Vegan Eating, Vegan Diet for Weight Loss, Raw Vegan, Natural Foods))
The time period in question was before the proliferation of outsourcing, but there was already Craigslist as a “ready reserve” resource. I had to resolutely disregard interesting-but-unhelpful search terms with advertising of local people looking for “casual encounters” and “rants and raves.” In the possibly more helpful Craigslist category enigmatically titled “Gigs,” I typed in: Lawyer seeks help. College drop-out preferred. Long hours, pressure-cooker environment, unyielding schedule. Pays all the Ramen noodles you can eat. Great opportunity to broaden your horizons and enhance your resume! It was a truthful description of the job, and consequently, I did not expect many takers.
Portia Porter, Can You Stiff Your Divorce Lawyer
BUILD FLAVOR: Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes. Stir in onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in pomegranate juice, brown sugar, orange zest and juice, and thyme. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Pat short ribs dry with paper towels, season with salt and pepper, and nestle into pot. 2. HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure. 3. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. 4. BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce.
America's Test Kitchen (Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change the Way You Cook)
These days, everyone knew what kind of damage could be done with a pressure cooker. Anyone within a reasonable range would get hit with enough shrapnel to lose limbs if they survived. And those very close to the pressure cooker would die when the bomb inside went off. She’d learned that by watching the Boston Marathon. All
Resa Nelson (All of Us Were Sophie)
With the possible exception of grits, there’s no food more Southern than greens, whose bitter smell while cooking down in salty fatback amid the jittery hiss of a pressure cooker is a Proustian madeleine for generations of black and white Southerners alike. The
Sela Ward (Homesick: A Memoir)
Cornell’s reputation as a pressure cooker comes from its preprofessional attitude and “we try harder” mentality. Spans 6 colleges—4 private and 3 public. (Tuition varies accordingly.) Strong in engineering and architecture, world-famous in hotel administration. Easiest Ivy to get into. (The Elite Private Universities - Cornell University)
Fiske Guide To Colleges (Fiske Guide to Colleges 2005)
Stress comes from pressure—the tensions, emergencies, and the everyday minutia of life. In short, life is a pressure cooker and whether you remain serene or become stressed-out depends on how you handle that pressure.
Kevin Leman (Stopping Stress before It Stops You: A Game Plan for Every Mom)
to solve the environmental and social ills of our food system by demanding that we return to our kitchens en masse is unrealistic. At best, it is a weight of responsibility that will most likely be felt by the women who tend to occupy this space already.
Sarah Bowen (Pressure Cooker: Why Home Cooking Won't Solve Our Problems and What We Can Do About It)
Food means different things to different people, and we should celebrate this.
Sarah Bowen (Pressure Cooker: Why Home Cooking Won't Solve Our Problems and What We Can Do About It)
PRESSURE COOKER (1679)
Steven Johnson (Where Good Ideas Come From)
2 ounces pancetta, chopped 1 teaspoon unsalted butter 1 medium onion, chopped ⅔ cup chopped celery ⅔ cup chopped carrot 1 garlic clove, minced 1 pound 93% lean ground beef ¾ teaspoon kosher salt Freshly ground black pepper ¼ cup dry white wine, such as Pinot Grigio ½ cup fat-free milk 1 pound dried potato gnocchi (I like DeLallo) ⅛ teaspoon grated nutmeg 2½ cups canned crushed tomatoes (I like Tuttorosso) 1 bay leaf 6 tablespoons part-skim ricotta cheese 2 tablespoons chopped fresh parsley or basil Freshly grated Pecorino Romano cheese (I like Locatelli), for serving (optional) Press the sauté button on an electric pressure cooker. When hot, add the pancetta and cook, stirring, until the fat is rendered, about 1½ minutes. Add the butter, onion, celery, carrot, and garlic and cook, stirring, until softened, 5 to 7 minutes. Add the ground beef, ½ teaspoon of the salt, and pepper to taste. Brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Add the wine and cook, stirring, until it reduces, 1 to 2 minutes. Stir in the milk, gnocchi, and nutmeg. Add the crushed tomatoes, ½ cup water, the bay leaf, the remaining ¼ teaspoon salt, and pepper to taste. Seal and cook on high pressure for 6 minutes, until the gnocchi are tender. Quick or natural release, then open when the pressure subsides. If the gnocchi are not done, press the sauté button and cook for 2 to 3 more minutes. Discard the bay leaf. Serve topped with the ricotta, parsley, and pecorino (if using).
Gina Homolka (Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More)
All I knew was that I needed to flee as far away as I could from the pressure cooker my life had become. A few days at a local spa would not suffice. My spirit was demanding a complete and total eject, a force powerful enough to propel me five thousand miles across the Atlantic. In fact, this was not a vacation. It was a prison break.
Alicia Keys (More Myself: A Journey)
Buildings are the pressure cookers of cultural change.
Peter F. Smith (The Dynamics of Delight)
ya know?
NOT A BOOK (Instant Pot Cookbook For Beginners: 600 Quick And Easy Recipes To Master Cooking Effortless Meals With Your Pressure Cooker (Instant Pot Recipe Book))
Spiced Coconut Chicken and Rice
Laurel Randolph (Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals)
When I talk about kindness in business, a few people scoff. They say, “Steve Jobs and the leaders at Apple created a pressure-cooker environment but it produced category-defining products that people love and obsess over.” That is the point — the results are not worth the cost, because there is an alternative. The goal of TRM is to create a kind, sustainable, and fulfilling experience for everyone. Caring and a sense of purpose evoke better performance than pressure and fear. The idea that only obsessive egomaniacs can produce breakthroughs is nonsense. People are the most important resource for any business, and people — whether they are employees, vendors, or customers — respond best to kindness, respect, humility, and empathy. You never know what other people are going through in their lives. Many of us are under great stress, especially when business cycles shift and economic pressures build. Others are struggling in relationships. When everyone feels valued and heard, they are more likely to show up fully and bring their best each day. Kindness is the alternative to the unnecessary “business is war” analogies that are not only tiresome but borderline offensive. It is the opposite of the “outcome justified the means” mentality that drives many entrepreneurs to consider sacrificing everything (including their morals) to build $100 million businesses in seven years. It’s success without the collateral damage. This aspect of TRM creates a healthy framework for daily interactions and long-term goals and helps people avoid burnout even when they put in heavy hours over long periods of time. We are all naturally optimistic, motivated to be better tomorrow than we are today. A kind organization understands that and leverages it. Your goal is to build a product that lasts, but to do that, you must also build an organization, a work environment, and a fabric of relationships that last too. People will remain engaged and focused on achievements when they are doing something meaningful that they care about in an organization that lets them live the way they want to live. “Caring and a sense of purpose evoke better performance than pressure and fear. The idea that only egomaniacs can produce breakthroughs is nonsense.
Brian de Haaff (Lovability: How to Build a Business That People Love and Be Happy Doing It)
the Wanapani rest area was a pressure cooker.
Taylor Adams (No Exit)
The time limit of a prize competition serves as another liberating constraint. In the pressure cooker of a race, with an ever-looming deadline, teams must quickly come to terms with the fact that “the same old way” won’t work. So they’re forced to try something new, pick a path, right or wrong, and see what happens.
Peter H. Diamandis (Abundance: The Future is Better Than You Think)
People were just walking pressure cookers, and if they didn’t let out some steam occasionally, they exploded.
Mike Omer (Thicker than Blood (Zoe Bentley Mystery #3))
My little pressure cooker,” he said fondly.
Lorna Dounaeva (The Wrong Twin)
Day 8 after coming home from the hospital The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory.  I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, always quick and easy. I heated some ghee in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voila, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don’t like some things and then when we try them again, we realize that we had been wrong. Giving Serious Though to Adultery Girish was a classical music buff and in the beginning of their marriage, Shobha joined him for a few musical events and lectures.
Amulya Malladi (Serving Crazy with Curry)
The Pressure Cooker by Stewart Stafford We arrive at the sweltering park, And disturb a larcenous squirrel, Trash can raider with easy spoils, He scampers away down the back. Solo lady in the gazebo watches, An outdoor Mrs. Bates silhouette, As a tuft of angel hair rolls along, I give the thirsty baby hydration. Transfixed by a burst helium balloon, Rocking itself to the unheard beats, Arid breeze, now ceiling conductor, Our squirrel pal returns to spy on us. © Stewart Stafford, 2022. All rights reserved.
Stewart Stafford
To illustrate this last point, Ma brought up the example of a would-be terrorist preparing a bomb attack. “It is normal for a person to buy a pressure cooker, it’s normal for a person to buy a clock, it’s normal even for a person to buy gunpowder and ball bearings, but if one buys all those things together, then it is not normal,” he said. Algorithms could be built to spot those suspicious purchasing patterns and flag them to authorities. “The political and legal system of the future is inseparable from the internet, inseparable from big data,” he said. “Bad guys won’t even be able to walk into the square.” Whether by “the square” Ma meant to evoke Tiananmen Square was uncertain, but the substance of his message was clear: Alibaba’s data could help prevent existential threats to the Party’s power.
Josh Chin (Surveillance State: Inside China's Quest to Launch a New Era of Social Control)
They made me angry.” “He got me upset.” “It scared me.” “World events are the cause of my anxiety.” Actually, it’s the exact opposite. The suppressed and repressed feelings seek an outlet and utilize the events as triggers and excuses to vent themselves. We are like pressure-cookers ready to release steam when the opportunity arises. Our triggers are set and ready to go off.
David R. Hawkins (Letting Go: The Pathway of Surrender)
Nonmonogamy can be a pressure cooker for growth. It is commonly and playfully known in the nonmonogamous world that you shouldn’t enter CNM unless you are ready to process, communicate, grow and then process, communicate and grow some more.
Jessica Fern (Polysecure: Attachment, Trauma and Consensual Nonmonogamy)
She’s like a pressure cooker letting out some of the steam of her disastrous life in puffs of humor.
Lisa Cupolo (Have Mercy On Us)
I want you to steam out of the pressure cooker. By crying over sappyy videos, yes. The trick is, you can keep it from being personal; the tears don't have to be about you. You just have to release what's in there. Okay? And then when we've cried all the tears, we switch to epic fail compilations and laugh our heads off.
Jen Malone (The Arrival of Someday)
we’ve had contact with an undisputed alien artifact that took over Eros Station, spent a little over a year preparing itself in the vicious pressure cooker of Venus, then launched a massive complex of structures just outside the orbit of Uranus and built a thousand-kilometer-wide ring.
James S.A. Corey (Abaddon's Gate (Expanse, #3))
The rationalizing mind prefers to keep the true causes of emotion out of awareness and utilizes the mechanism of projection to do this. It blames events or other people for “causing” a feeling and views itself as the helpless innocent victim of external causes. “They made me angry.” “He got me upset.” “It scared me.” “World events are the cause of my anxiety.” Actually, it’s the exact opposite. The suppressed and repressed feelings seek an outlet and utilize the events as triggers and excuses to vent themselves. We are like pressure-cookers ready to release steam when the opportunity arises. Our triggers are set and ready to go off. In psychiatry, this mechanism is called displacement. It is because we are angry that events “make” us angry. If, through constant surrendering, we have let go of the pent-up store of anger, it is very difficult and, in fact, even impossible for anyone or any situation to “make” us angry.
David R. Hawkins (Letting Go: The Pathway of Surrender)
But Sanders did have one bit of intellectual property, an asset that would carry him forward yet again: a fried chicken recipe that he had perfected over the years in his restaurant. Initially, fried chicken had been an ancillary item on the menu, a means of using leftover chicken. However, customers on long drives didn’t want to wait the time it took to pan-fry the chicken. Another cooking method, immersing chicken through a wire basket in oil, was fast but didn’t meet Sanders’s exacting standards. It took an accidental experimentation with a pressure cooker to give Sanders his old restaurant’s special item: Kentucky Fried Chicken.
Bhu Srinivasan (Americana: A 400-Year History of American Capitalism)
Jiya slid over a large metal container from its place of honor on their counter and scooped cumin from its smaller compartment into the pressure cooker where Andrew had already started soaking the ghee to make khichdi, their morning staple ever since Jiya had taken pity on three starving men.
Tessa Bailey (The Beach Kingdom Bundle: The Complete Series)
Outsiders are awed by China’s extraordinary economic growth over the last thirty years, during which time its GDP had increased tenfold. But along with that growth has come cutthroat competitiveness and grinding stress in daily life that many find unbearable, and which drove many Chinese to leave the country. Time and again, Chinese told me they did not fully realize how oppressive things were at home until after they had left. Living in Africa, they said, it felt as if a lid had been removed from a pressure cooker. Now they could breathe.
Howard W. French (China's Second Continent: How a Million Migrants Are Building a New Empire in Africa)
These quick rollouts also taught us a few things. First was how great things can happen when people stop worrying about making mistakes or not getting everything perfect the first time around. During the COVID-19 crisis, change was free. There were no alternatives, no office politics, and no fear of mistakes—because the alternatives were far worse. It’s what happens when management doesn’t have time to hold a bunch of meetings, to send requests and approvals up and down the chain of command or to insist on huge master plans that never end up being what you build anyway. Under pressure-cooker conditions, management and developers could quickly come to alignment, and then let developers problem-solve and invent solutions.
Jeff Lawson (Ask Your Developer: How to Harness the Power of Software Developers and Win in the 21st Century)
Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.
Samantha Verant (Sophie Valroux's Paris Stars (Sophie Valroux, 2))
why the United States, the wealthiest nation in the world, has emerged as a pressure cooker for producing destitute addicts embroiled in everyday violence. Our challenge is to portray the full details of the agony and the ecstasy of surviving on the street as a heroin injector without beatifying or making a spectacle of the individuals involved,
Philippe Bourgois (Righteous Dopefiend (California Series in Public Anthropology Book 21))
When I asked this question, where you excited? Curious? Thrilled that you'd learn something new? Anyone?... Sir? No. You all got into a frantic race. What's the use of such methods, even if you come first. Will your knowledge increase? No, just the pressure. This is college, not a pressure cooker. A circus lion also learns to sit on a chair in fear of the whip. But you call such a lion 'well trained', not 'well educated'.
Rancho (3 idiots)
Future strong is grace, kindness, and gratitude within a pressure cooker.
Bill Jensen (Future Strong)
Chicken, breasts, boneless, skinless fillets, 2 to 3 lb 10-15 “ “ Chicken, drumsticks (legs) or thighs 10-15
Joel Brothers (Cooking Under Pressure - The Ultimate Pressure Cooker Cookbook and Guide for Electric Pressure Cookers)
With each mile we put behind us, I felt the air grow lighter in my lungs. It was as if the city had been one large pressure cooker, simmering in its own juices. With the top down on the coupe and a stalwart, man-made breeze blowing steadily in my face, I tallied the city's many summertime brutalities: the heat that radiated from the gray asphalt and made the air dance in wavy shimmers; the stagnant ponds in Central Park that turned a milky, putrid, almost phosphorescent green and incubated countless mosquitoes; the blasts of hot dirty air that breathed upward from every subway grate; oh, and how the loud noises pouring from construction sites even somehow seemed to further agitate and heat the air!
Suzanne Rindell (The Other Typist)
once the cooking is complete, without you actually doing anything. In terms of the Instant Pot, once the cooking is complete and your pot has shifted to the “KEEP WARM” setting, you should understand that
Arvind Singh (Indian Instant Pot Cookbook: 300 Super Easy And Delicious Traditional Indian Dishes Made For Your Instant Pot Pressure Cooking At Home Or Anywhere (Elecric Pressure Cooker Instant Pot Cookbook))
Cooking without a good digital thermometer is like driving without a speedometer, building furniture without a tape measure, or filling your tires without a pressure gauge. Invest in good thermometers. They’re inexpensive, fast, and accurate. They will pay for themselves. Nothing will improve your cooking more. You Need Three Thermometers Temperature is paramount in cooking, and you must measure it accurately in three different places: the cooker, the food, and your refrigerator. Oven/grill/smoker thermometer. Can you imagine cooking indoors if your oven did not have a thermometer? Then why try to cook outdoors without a good oven thermometer? (And
Meathead Goldwyn (Meathead: The Science of Great Barbecue and Grilling)
Yet, while thousands of clinics have been created to solve feeding problems, very few are set up to help with screaming babies. In fact, most doctors have little to offer families of colicky babies, other than sympathy. “I know it’s hard, but be patient; it won’t last forever.” Or, even worse, “Just put your baby in a dark room and let her cry. She just needs to blow off steam.” (Hey, babies aren’t pressure cookers.)
Harvey Karp (The Happiest Baby on the Block: The New Way to Calm Crying and Help Your Newborn Baby Sleep Longer)
The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.
Amulya Malladi (Serving Crazy with Curry)
Andy Grignon: This is when Steve’s leadership and management style started to permeate the company. Tony and Forstall started to adopt Steve’s mannerisms and persona because it was a pressure cooker—but also you emulate what works, right? And so everyone started screaming at each other. It became just like the thing to do: Fly off the fucking handle.
Adam Fisher (Valley of Genius: The Uncensored History of Silicon Valley (As Told by the Hackers, Founders, and Freaks Who Made It Boom))
There were three kinds of students going through Pre Flight in Pensacola. First, there were the OIs or Officers under Instruction. They were already commissioned Naval Academy or NROTC, and lived as junior officers. Next were the AOCs or Aviation Officer Candidates. They had college degrees and were commissioned as Ensigns upon graduation from Pre Flight. During Pre Flight training they were officially cadets and treated as such. Last and probably least were the NAVCADS. At the end of Pre Flight, they received a letter of completion and stayed cadets until they completed flight training. Only then were they commissioned. Each class was made up exclusively of one type of student. That is, even in Pre Flight NAVCADS and AOCs were not mixed together in a class. There is a book titled “The Second Luckiest Pilot in the World”, an anthology of flying stories. One chapter was about a NAVCAD going through flight training in the late forties. The author nailed it when he wrote that NAVCADS were in their own world. The officers didn’t associate with them because they weren’t officers. The enlisted guys didn’t associate with them because they were going to be officers. The result was a very tight knit group.
John E. Crouch (The Pressure Cooker: Forging Naval Officers Through Marine Leadership)