I think I was first introduced to the concept of pressure cooking from watching Iron Chef. In Kitchen Stadium, pressure cooking is used to cook foods faster than more traditional methods. I briefly looked into/read about the method and science behind it years ago, but had a fear of blowing my face off (or more likely burn myself on steam). Not to mention the reality, that I’m home, patient, and enjoy a long slow long cook, so don’t need a pot roast done in 20 minutes.
Now that I’ve been canning more and more (pressure canning is required for the safety of many foods) and have gotten a little older with fewer daily thrills, I think I’d like to give it a go some time.