So, SO and I have become big fans of the slow-cooker these past few months? Anyone else love to just "set it, and forget it" ... To quote awful infomercials?
Sloooooow cooking'
Started by
Larspeart
, Feb 19 2012 08:49 AM
41 replies to this topic
#1
Larspeart
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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
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#2
OMG_Bill
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Posted 19 February 2012 - 09:04 AM
Beans, roast beef and chili are just a few of my favorite things.
<--------- He's a fairly good sized fan.
We don't use it enough around here. Tastes yummy and tender as my heart!!
<--------- He's a fairly good sized fan.
We don't use it enough around here. Tastes yummy and tender as my heart!!
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.
#3
Absomphe
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Posted 19 February 2012 - 09:20 AM
Slow cookers are my favorite way to go. 
Yes, I'm Krinkles the Clown on an absinthe a beer bender.
You got a problem with that?
#4
Songcatcher
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Posted 19 February 2012 - 09:45 AM
Pork chops and mushroom gravy in a slow cooker yum yum
The room it smelled heavy of drinkin',
and the sad silent song made the hour twice as long,
as I waited for that sun to go sinkin'.
and the sad silent song made the hour twice as long,
as I waited for that sun to go sinkin'.
#5
Brian Robinson
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Shabba
Posted 19 February 2012 - 10:00 AM
Love em. Making a lemon garlic chicken this week. I use it so much that I'm now able to break down a whole chicken in about two minutes. 
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#6
Larspeart
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Posted 19 February 2012 - 10:14 AM
Did 8 meals last night, in my sleep (/wink).
Doing 7 more right now.
Last nights' meal is a triumph.
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
sardonix
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Posted 19 February 2012 - 10:18 AM
It's a truly handy device...we make all kinds of tasty meals in it, and it's so easy. 
I think, therefore I am. Or am I over-thinking? I am thinking it over...
#8
jcbphd
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Posted 19 February 2012 - 11:23 AM
In addition to the above, slow cooker spaghetti sauce and large cuts of beef cooked with onions, peppers, beer, etc. then shredded and served over thick bread are two of my favorite crock pot recipes.
Temperance, like chastity, is its own punishment. ~Four Vines "The Peasant"
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
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
Larspeart
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Posted 19 February 2012 - 11:58 AM
Mmmm, trenchers!
"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.
#10
Ambear
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Ermahgerd, Erbsernthe
#11
OMG_Bill
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Posted 19 February 2012 - 12:07 PM
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.
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.
#12
baubel
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Hued-pottymouth
Posted 19 February 2012 - 12:44 PM
My special lady and I don't use ours enough we just got a new one. We had green chili stew last weekend which I thought kicked ass.
A little technological fix to a spiritual problem.
#13
TheLoucheyMonster!
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Posted 19 February 2012 - 12:53 PM
I have done a variation of Seeker's lamb shank a few times Link
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.
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
billnchristy
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Posted 19 February 2012 - 04:37 PM
We made beef stew last night and pulled pork today.
Both extra mega yum
Both extra mega yum
#15
techdiver
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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
Bob Tessier
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Posted 21 February 2012 - 05:35 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.
"Gentlemen, you can't fight in here! This is the War Room!"
#17
Absomphe
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Posted 21 February 2012 - 06:00 AM
Ah, poutine...
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.
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
Larspeart
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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
rob fritz
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Posted 21 February 2012 - 02:15 PM
Slow cookers ? My favorite slow cooker and cooking method is the bbq pit, 250 deg. low and slow.
#20
Absomphe
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Krinkles the Clown™
Posted 21 February 2012 - 03:51 PM
Hard to argue with that call, but a little tough to improvise in a 980 square foot apartment. 
Yes, I'm Krinkles the Clown on an absinthe a beer bender.
You got a problem with that?
#21
tami
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Posted 23 February 2012 - 08:17 AM
I've got my crockpot for sale... I'm moving to a pressure cooker/thermal cooker combo
#22
sardonix
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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.
What about Molson XXX and the "Canadian ballet" ?
I think, therefore I am. Or am I over-thinking? I am thinking it over...
#23
Absomphe
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Krinkles the Clown™
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
Larspeart
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Posted 23 February 2012 - 09:31 PM
Aww, man, the memories there! Gre up in Detroit. The 'Windsor Ballet' we called it.
Sar, I owe you a drink, just for pulling that one out for me. Thanks, man!
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
sardonix
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Posted 24 February 2012 - 08:53 PM
Much love for the Great White North...Cheers, eh!
I think, therefore I am. Or am I over-thinking? I am thinking it over...
#26
greenbird
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Posted 25 February 2012 - 05:00 AM
I like the slow cooker for meats and soups. I make a thick chilli that tends to burn in a slow cooker.
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
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
Some tastes grow from desire, some from disrepute and some still from boredom, ad infinitum.
#27
Attack Accountant
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Posted 04 March 2012 - 10:21 AM
Following the advice of the checker at my favorite grocery store, I cooked a roast in nut brown ale. It was yummy!
I think I'm funny but no one else does.
#28
mgs
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Posted 04 March 2012 - 08:32 PM
does anybody have experience with "Sous Vide" cooking ? I am trying to learn how to make sous vide food, but it seems that equipment is too expensive....
- Marcelo
- Marcelo
#30
Robert (DrinkBoy) Hess
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Posted 08 March 2012 - 02:27 PM
Something I've been meaning to try in my slow cooker is something referred to as "Seven Hour Eggs" or "Long Cooked Eggs". Essentially putting eggs into your slow cooker and letting them go all day long. Supposedly the whites turn to a brownish color and acquire a nutty flavor.
Here is an article with some more details: http://www.fourpound...even-hour-eggs/
-Robert
Here is an article with some more details: http://www.fourpound...even-hour-eggs/
-Robert
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