
Sloooooow cooking'
#1
Posted 19 February 2012 - 08:49 AM
"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French
We're only immortal
For a limited time.
#2
Posted 19 February 2012 - 09:04 AM
<--------- He's a fairly good sized fan.
We don't use it enough around here. Tastes yummy and tender as my heart!!
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.
#3
Posted 19 February 2012 - 09:20 AM

Yes, I'm Krinkles the Clown on an absinthe a beer bender.
You got a problem with that?
#4
Posted 19 February 2012 - 09:45 AM
and the sad silent song made the hour twice as long,
as I waited for that sun to go sinkin'.
#5
Posted 19 February 2012 - 10:00 AM

List of WS articles from across the web.
Help other absintheurs and newcomers by submitting a review. Click here to go to the main review page to submit your entry.
Rantings of a DC Gourmand.
WS on the Mutineer Blog!
#6
Posted 19 February 2012 - 10:14 AM
Doing 7 more right now.
Last nights' meal is a triumph.
"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French
We're only immortal
For a limited time.
#7
Posted 19 February 2012 - 10:18 AM

#8
Posted 19 February 2012 - 11:23 AM
Ça descend la gorge comme le bébé Jésus en culottes de velours.
You may be deceived if you trust too much, but you will live in torment if you do not trust enough. ~Frank Crane
#9
Posted 19 February 2012 - 11:58 AM
"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French
We're only immortal
For a limited time.
#11
Posted 19 February 2012 - 12:07 PM
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.
#12
Posted 19 February 2012 - 12:44 PM
A little technological fix to a spiritual problem.
#13
Posted 19 February 2012 - 12:53 PM
Anise the flavor I desire in this, so use and arak, and a couple of tablespoons of honey help out.
Something that is tasty and needs little prep time is get some smoked turkey legs, some broth, dash of Worchestershire salt and pepper, crushed garlic, to taste.
#14
Posted 19 February 2012 - 04:37 PM
Both extra mega yum
#15
Posted 20 February 2012 - 07:54 AM
Sounds too easy. Guess I'll have to look for them.Precious uses those slow cooker cooking bags or liners or something like that. She cooks what she wants and when it's time, she pulls out the plastic(?) and tosses it away. Rarely is the cleanup more than just wiping out the vessel. Too dang easy.

#16
Posted 21 February 2012 - 05:35 AM

#17
Posted 21 February 2012 - 06:00 AM
Probably one of the highlights of my visit to Expo '67.
Well, that, and the beef strogonoff served at the U.S.S.R. pavilion.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.
You got a problem with that?
#18
Posted 21 February 2012 - 06:39 AM
We have been using our cooker for prime rib, three times in the last couple of months. None of that pink juiciness like when done in the oven, but the tenderness and flavor can't be beat. Also, lots of gravy for poutine.
Mmm, Poutine...
That, and Rush- Canada's 2 best exports.

"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French
We're only immortal
For a limited time.
#19
Posted 21 February 2012 - 02:15 PM
#20
Posted 21 February 2012 - 03:51 PM

Yes, I'm Krinkles the Clown on an absinthe a beer bender.
You got a problem with that?
#21
Posted 23 February 2012 - 08:17 AM
#22
Posted 23 February 2012 - 03:54 PM
We have been using our cooker for prime rib, three times in the last couple of months. None of that pink juiciness like when done in the oven, but the tenderness and flavor can't be beat. Also, lots of gravy for poutine.
Mmm, Poutine...
That, and Rush- Canada's 2 best exports.
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What about Molson XXX and the "Canadian ballet" ?

#23
Posted 23 February 2012 - 04:44 PM


Yes, I'm Krinkles the Clown on an absinthe a beer bender.
You got a problem with that?
#24
Posted 23 February 2012 - 09:31 PM
Sar, I owe you a drink, just for pulling that one out for me. Thanks, man!
"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." - W.E.P. French
We're only immortal
For a limited time.
#25
Posted 24 February 2012 - 08:53 PM

#26
Posted 25 February 2012 - 05:00 AM
I did a bison round roast the other week:
onions, carrots, celery rough chopped
a cup of red wine (a cheap pinot)
water to cover
5 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leafs
3 elder berries
1 tsp salt
#27
Posted 04 March 2012 - 10:21 AM
#28
Posted 04 March 2012 - 08:32 PM
- Marcelo
#30
Posted 08 March 2012 - 02:27 PM
Here is an article with some more details: http://www.fourpound...even-hour-eggs/
-Robert
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