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Post by Deleted on Jan 28, 2020 22:27:57 GMT
Took him a while but it's coming out of his shell.
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Post by divtal on Jan 28, 2020 22:35:02 GMT
He's probably a much better cook than his electric namesake ... which I've never been able to work, to satisfaction.  |
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Post by enigma72 on Jan 28, 2020 22:56:56 GMT
He's probably a much better cook than his electric namesake ... which I've never been able to work, to satisfaction. I agree with you divtal  my electric slow cookers have not been reliable.
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Post by divtal on Jan 28, 2020 23:53:26 GMT
I tried with two slow-cookers. I figured that the first one was, somehow, faulty. (It didn't occur to me that the cook might be faulty. ) A couple of years later, I bought another one. In both cases, and on Hi/Low heat ... everything seemed over cooked, and dry. I'm much happier, now, using a Dutch oven, inside my "regular" oven, on a low heat. Works, every time. |
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Post by goz on Jan 29, 2020 1:45:38 GMT
He's probably a much better cook than his electric namesake ... which I've never been able to work, to satisfaction. I have to disagree, Div. Slow cookers are 'awesome'! EVEN MOTH manages to make great stews in ours. He chucks in chicken legs, chopped veges in large chunks such as potato, pumpkin, sweet potato, leeks onions and a can of tomatoes, some wine and stock, touch of brown sugar and some herbs and spices and leaves it either on high for 4 hours or low for 6. FABULOUS!
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Post by sweetpea on Jan 29, 2020 18:48:39 GMT
I remember my mum or dad putting stuff in the slow cooker, then us going to a Badger game. Get home all set to eat. Then the slow cooker kind of went away. Then came back in full steam.
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Post by divtal on Jan 29, 2020 19:27:56 GMT
He's probably a much better cook than his electric namesake ... which I've never been able to work, to satisfaction. I have to disagree, Div. Slow cookers are 'awesome'! EVEN MOTH manages to make great stews in ours. He chucks in chicken legs, chopped veges in large chunks such as potato, pumpkin, sweet potato, leeks onions and a can of tomatoes, some wine and stock, touch of brown sugar and some herbs and spices and leaves it either on high for 4 hours or low for 6. FABULOUS! You have to disagree? Well, take this, lady: Gravy doesn't need a roux!  It's been a while, since we've had a good fight. 
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Post by goz on Jan 29, 2020 21:48:40 GMT
I have to disagree, Div. Slow cookers are 'awesome'! EVEN MOTH manages to make great stews in ours. He chucks in chicken legs, chopped veges in large chunks such as potato, pumpkin, sweet potato, leeks onions and a can of tomatoes, some wine and stock, touch of brown sugar and some herbs and spices and leaves it either on high for 4 hours or low for 6. FABULOUS! You have to disagree? Well, take this, lady: Gravy doesn't need a roux! It's been a while, since we've had a good fight. Ah, the Great Gravy Wars! Gravy doesn't NEED a roux however it is preferable because it makes it better gravy!
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Post by divtal on Jan 30, 2020 0:08:12 GMT
I'm afraid that you're mistaken, on that. The gradual blending of flour and water, into the drippings, is a superior means of attaining a smooth gravy! It just takes a little while longer, but(t), with a little patience, the difference will be made clear to you! Oh, Goz, a fight has broken out ... at last!  I've longed for Yesteryear, when two little words, like "Shepherd's Pie," could lead to days of exhilarating international conflict. You try to tell the youngsters about it, today. But(t), they don't understand. It's up to us to lead the way. This is great!! |
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Post by goz on Jan 30, 2020 3:30:39 GMT
I'm afraid that you're mistaken, on that. The gradual blending of flour and water, into the drippings, is a superior means of attaining a smooth gravy! It just takes a little while longer, but(t), with a little patience, the difference will be made clear to you! Oh, Goz, a fight has broken out ... at last! I've longed for Yesteryear, when two little words, like "Shepherd's Pie," could lead to days of exhilarating international conflict. You try to tell the youngsters about it, today. But(t), they don't understand. It's up to us to lead the way. This is great!! LUMPS to you! It is always a retrograde step to add thickening of a 'paste' of some kind of flour and water especially cornflour{cornstarch} to a dish that is too thin.  A roux is the way, the truth and the life of stews and gravies. HOW can a shepherd's pie possibly be made out of ANYTHING other than lamb? 
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Post by divtal on Jan 30, 2020 4:11:19 GMT
Back off, and don't try to put words in my Shepherd's Pie! I am firmly in the LAMB camp!
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Post by goz on Jan 30, 2020 6:14:49 GMT
Back off, and don't try to put words in my Shepherd's Pie! I am firmly in the LAMB camp! Great! So do you have 'gravy' in your lamb camp Shepherd's Pie? I bet your mashed potato is mooshy as well! 
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Post by divtal on Jan 30, 2020 17:54:08 GMT
Ah, my potatoes are the finest! I pre-steam them. (Nah, I just made that up.  ) |
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Post by BATouttaheck on Jan 30, 2020 17:58:14 GMT
Buy Slow cooker …. at first read and follow use a cook book geared to use of slow-cooker … put stuff into the slow cooker … … turn it on . go away .. come back several hours later … dish up and enjoy !
After using for a while .. just throw stuff in without bothering with the cook-book !
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Post by divtal on Jan 30, 2020 18:45:25 GMT
Ah, so you're taking HER side, huh??
(OK, Don't tell anybody. But, Goz and I are "buds," from the old boards. We're just having some fun trying to recreate the "Great Debates," that could last for days, and brought in posters from all over the world. Shhhh.)
It was such fun. We saw an opportunity, and grabbed it. One of my favorite back-and-forths, ensued after one of the Brits demanded to know, from us Yanks, what-the-Hell an English Muffin is. Oh the possibilities for a fight! We branched into side-bars on the definition of "muffin," etc.. Those were good times.
Anyway, I find that the real "slow cookers," used per instruction, drain the moisture from meat, and turn veggies to mush. My theory ... not substantiated ... is that the food is too close to the heating elements, for too long. A 'Dutch oven," inside a larger oven, provides lower remote heat that is easier on the ingredients. I concede that I may be full-of-it. But, that's how I prefer slow-cooking.
I loved the OP's accompanying photo.
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Post by goz on Jan 30, 2020 19:54:32 GMT
Ah, so you're taking HER side, huh?? (OK, Don't tell anybody. But, Goz and I are "buds," from the old boards. We're just having some fun trying to recreate the "Great Debates," that could last for days, and brought in posters from all over the world. Shhhh.) It was such fun. We saw an opportunity, and grabbed it. One of my favorite back-and-forths, ensued after one of the Brits demanded to know, from us Yanks, what-the-Hell an English Muffin is. Oh the possibilities for a fight! We branched into side-bars on the definition of "muffin," etc.. Those were good times. Anyway, I find that the real "slow cookers," used per instruction, drain the moisture from meat, and turn veggies to mush. My theory ... not substantiated ... is that the food is too close to the heating elements, for too long. A 'Dutch oven," inside a larger oven, provides lower remote heat that is easier on the ingredients. I concede that I may be full-of-it. But, that's how I prefer slow-cooking. I loved the OP's accompanying photo. The thing is, that we ( MOTH and I) only use it for stews which have plenty of liquid and more comes out of the veges. IMHO it slow cooks these to perfection, depending on the setting and length of time in , especially using cheap cuts of meat and chicken like his drumsticks.
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Post by nutsberryfarm 🏜 on Feb 6, 2020 19:36:48 GMT
Ah, so you're taking HER side, huh?? (OK, Don't tell anybody. But, Goz and I are "buds," from the old boards. We're just having some fun trying to recreate the "Great Debates," that could last for days, and brought in posters from all over the world. Shhhh.) It was such fun. We saw an opportunity, and grabbed it. One of my favorite back-and-forths, ensued after one of the Brits demanded to know, from us Yanks, what-the-Hell an English Muffin is. Oh the possibilities for a fight! We branched into side-bars on the definition of "muffin," etc.. Those were good times. Anyway, I find that the real "slow cookers," used per instruction, drain the moisture from meat, and turn veggies to mush. My theory ... not substantiated ... is that the food is too close to the heating elements, for too long. A 'Dutch oven," inside a larger oven, provides lower remote heat that is easier on the ingredients. I concede that I may be full-of-it. But, that's how I prefer slow-cooking. I loved the OP's accompanying photo. The thing is, that we ( MOTH and I) only use it for stews which have plenty of liquid and more comes out of the veges. IMHO it slow cooks these to perfection, depending on the setting and length of time in , especially using cheap cuts of meat and chicken like his drumsticks. sounds like some great stews! i enjoy using it to make stocks and the such.
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Post by Sandman on Feb 7, 2020 0:10:24 GMT
Put your beef roast in slow cooker. Surround it with potatoes, celery, onions and carrots. Dissolve a beef bouillon cube in a cup of hot water. When dissolved pour over roast beef and vegetables. I always cook mine on low for 9 or 10 hours. Not in the picture but this is a real treat. Take a head of cabbage and slice two or three slices about 1/2 inch thick and place on top of the roast beef.  |
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Post by nutsberryfarm 🏜 on Feb 14, 2020 5:57:24 GMT
what's everyone been slow cookin'?  |
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Post by Sandman on Feb 14, 2020 16:32:16 GMT
what's everyone been slow cookin'? 4 to 5 pound pork roast 1 clove garlic, slivered 2 to 3 large onions, sliced 2 bay leaves 1 whole clove 1 tablespoon soy sauce Salt & Pepper 1/2 cup hot water Rub pork with salt & pepper. Make small slits in meat and insert slivers of garlic. Put one or two slices of onion in bottom of crock-pot. Add pork roast and remaining onion and other ingredients. Cover and cook on low 11- 12 hours. Serve with boiled potatoes and butter. Lima beans as the vegetable.
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