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Slow Cookers - Page 3

post #31 of 157
7/16/09 at 3:28pm
Quote:
Originally Posted by Douglas View Post
there's a place near my house that does a great, somewhat similar pasta dish. They make homemade saffron linguine, toss with sauteed shrimp and scallops and lobster thermidor sauce. It's outrageously good.

That sounds fucking fantastic!
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post #32 of 157
7/16/09 at 3:36pm
Quote:
Originally Posted by Douglas View Post
there's a place near my house that does a great, somewhat similar pasta dish. They make homemade saffron linguine, toss with sauteed shrimp and scallops and lobster thermidor sauce. It's outrageously good.
Yep - pretty much the same concept. It's really the easiest thing to cook (if you had lobster the night before) and the actual cooking/working time is probably less than 20 mn.

I feel especially good when I can use something that was destined to the trash and get something great out of it.
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post #33 of 157
7/16/09 at 3:38pm
Thread Starter 
Quote:
Originally Posted by gdl203 View Post
I feel especially good when I can use something that was destined to the trash and get something great out of it.

I agree 1000%. I try to use all the parts of the animal (or fruit or food) these days. I guess you could call it green, or something, but to me it's more about respecting the animal, respecting your food, respecting the process. I hate wastefulness with food.
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post #34 of 157
7/16/09 at 3:48pm
For those of you who don't do this, next time you roast a chicken, don't throw the carcasse in the trash. Chop some onion, carrots, garlic and throw all that with water and a bay leaf into a big pot and you'll make a nice chicken soup/broth.
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post #35 of 157
7/16/09 at 3:49pm
Quote:
Originally Posted by gdl203 View Post
For those of you who don't do this, next time you roast a chicken, don't throw the carcasse in the trash. Chop some onion, carrots and throw all that with water into a big pot and you'll make a nice chicken soup/broth.

If we don't have the time, or enough of an item, i.e. shrimp shells/heads, we'll just freeze it for later use.
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post #36 of 157
7/16/09 at 3:50pm
Quote:
Originally Posted by Douglas View Post
I agree 1000%. I try to use all the parts of the animal (or fruit or food) these days. I guess you could call it green, or something, but to me it's more about respecting the animal, respecting your food, respecting the process. I hate wastefulness with food.

its not called green, its called carnivore! I don't see the point in wasting so much of an animal like we usually do, there are so many delicious parts that people just ignore like its crap. I know I'm probably in the minority of people who have had beef heart - but damn, its delicious. Highly underrated.
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post #37 of 157
7/16/09 at 3:51pm
Quote:
Originally Posted by Piobaire View Post
If we don't have the time, or enough of an item, i.e. shrimp shells/heads, we'll just freeze it for later use.

You do? That's taking salvaging to a whole new level. I don't think we would freeze a chicken carcass or shrimp heads - you definitely win
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post #38 of 157
7/16/09 at 3:52pm
Quote:
Originally Posted by gomestar View Post
its not called green, its called carnivore! I don't see the point in wasting so much of an animal like we usually do, there are so many delicious parts that people just ignore like its crap. I know I'm probably in the minority of people who have had beef heart - but damn, its delicious. Highly underrated.

I agree with the two of you except I apply the principle to ma wimminz.
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post #39 of 157
7/16/09 at 3:52pm
Quote:
Originally Posted by Piobaire View Post
If we don't have the time, or enough of an item, i.e. shrimp shells/heads, we'll just freeze it for later use.

what do you use the shells for?
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post #40 of 157
7/16/09 at 3:53pm
Quote:
Originally Posted by Piobaire View Post
If we don't have the time, or enough of an item, i.e. shrimp shells/heads, we'll just freeze it for later use.

if only NYC apartment freezers were so accomodating.
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post #41 of 157
7/16/09 at 3:53pm
Thread Starter 
i saw or read a neat tip once, i think from julia child. She kept an old rinsed out milk carton (though you could just as easily use tupperware) and would keep bits of vegetables (like zucchini ends, tomato cores, etc) that would otherwise be discarded til she had enough to throw in with a stock.

i don't know if i'd go so far with shrimp heads though! There's something creepy about keeping heads in your freezer
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post #42 of 157
7/16/09 at 3:54pm
Thread Starter 
Quote:
Originally Posted by edmorel View Post
I agree with the two of you except I apply the principle to ma wimminz.

you sleep with women other people have mostly used up and discarded?
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post #43 of 157
7/16/09 at 3:55pm
http://www.target.com/gp/detail.html/188-3705524-8022234?asin=B00008KIWH&AFID=Nextag_DF&LNM=More_Categories|Home_%20_Garden|B00008KIWH&CPNG=appliances&ref=tgt_adv_XSN10001

I think this is the one we have. These suckers are not expensive.
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post #44 of 157
7/16/09 at 3:56pm
Quote:
Originally Posted by Douglas View Post
you sleep with women other people have mostly used up and discarded?

No, I mean I literally chop them up and eat them.
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post #45 of 157
7/16/09 at 3:59pm
Quote:
Originally Posted by gdl203 View Post
For those of you who don't do this, next time you roast a chicken, don't throw the carcasse in the trash. Chop some onion, carrots, garlic and throw all that with water and a bay leaf into a big pot and you'll make a nice chicken soup/broth.

You'd have to cook for a very long time and reduce a lot to get a decent stock. I mean, there's not enough left in the carcass to flavor a big pot of water. I do, however, occasionally save a left over carcass for stock, but only to add it to a stock pot with a fresh chicken. This makes for a deeper stock.

Quote:
Originally Posted by gomestar View Post
if only NYC apartment freezers were so accomodating.

I have a gallon-size zip lock bag for this purpose. You can really stuff a lot of shells in there. They don't have to be perfect, just squeeze them all in there.
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