Larspeart Report post Posted February 19, 2012 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? Share this post Link to post Share on other sites
OMG_Bill Report post Posted February 19, 2012 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!! Share this post Link to post Share on other sites
Absomphe Report post Posted February 19, 2012 Slow cookers are my favorite way to go. Share this post Link to post Share on other sites
Songcatcher Report post Posted February 19, 2012 Pork chops and mushroom gravy in a slow cooker yum yum Share this post Link to post Share on other sites
Brian Robinson Report post Posted February 19, 2012 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. Share this post Link to post Share on other sites
Larspeart Report post Posted February 19, 2012 Did 8 meals last night, in my sleep (/wink). Doing 7 more right now. Last nights' meal is a triumph. Share this post Link to post Share on other sites
sardonix Report post Posted February 19, 2012 It's a truly handy device...we make all kinds of tasty meals in it, and it's so easy. Share this post Link to post Share on other sites
jcbphd Report post Posted February 19, 2012 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. Share this post Link to post Share on other sites
Larspeart Report post Posted February 19, 2012 Mmmm, trenchers! Share this post Link to post Share on other sites
Ambear Report post Posted February 19, 2012 My real problem is cleaning them after the last use. I still have clam chowder sitting in the fridge from Super Bowl Sunday. Share this post Link to post Share on other sites
OMG_Bill Report post Posted February 19, 2012 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. Share this post Link to post Share on other sites
baubel Report post Posted February 19, 2012 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. Share this post Link to post Share on other sites
TheLoucheyMonster! Report post Posted February 19, 2012 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. Share this post Link to post Share on other sites
billnchristy Report post Posted February 20, 2012 We made beef stew last night and pulled pork today. Both extra mega yum Share this post Link to post Share on other sites
techdiver Report post Posted February 20, 2012 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. Sounds too easy. Guess I'll have to look for them. Share this post Link to post Share on other sites
Bob Tessier Report post Posted February 21, 2012 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. Share this post Link to post Share on other sites
Absomphe Report post Posted February 21, 2012 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. Share this post Link to post Share on other sites
Larspeart Report post Posted February 21, 2012 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. Share this post Link to post Share on other sites
rob fritz Report post Posted February 21, 2012 Slow cookers ? My favorite slow cooker and cooking method is the bbq pit, 250 deg. low and slow. Share this post Link to post Share on other sites
Absomphe Report post Posted February 21, 2012 Hard to argue with that call, but a little tough to improvise in a 980 square foot apartment. Share this post Link to post Share on other sites
tami Report post Posted February 23, 2012 I've got my crockpot for sale... I'm moving to a pressure cooker/thermal cooker combo Share this post Link to post Share on other sites
sardonix Report post Posted February 23, 2012 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" ? Share this post Link to post Share on other sites
Absomphe Report post Posted February 24, 2012 :laf: Share this post Link to post Share on other sites
Larspeart Report post Posted February 24, 2012 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! Share this post Link to post Share on other sites
sardonix Report post Posted February 25, 2012 Much love for the Great White North...Cheers, eh! Share this post Link to post Share on other sites
greenbird Report post Posted February 25, 2012 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 Share this post Link to post Share on other sites
Attack Accountant Report post Posted March 4, 2012 Following the advice of the checker at my favorite grocery store, I cooked a roast in nut brown ale. It was yummy! Share this post Link to post Share on other sites
mgs Report post Posted March 5, 2012 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 Share this post Link to post Share on other sites
Ambear Report post Posted March 5, 2012 Nah, I'm a huge fan of the Maillard reaction. Share this post Link to post Share on other sites
Robert (DrinkBoy) Hess Report post Posted March 8, 2012 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.fourpoundsflour.com/the-history...even-hour-eggs/ -Robert Share this post Link to post Share on other sites
