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Crockpot / Slow Cooking! - Page 2

post #16 of 65
I might have to buy one of these things. I bet they're great for beans and/or lentils.
post #17 of 65
Never seen the appeal of these.
post #18 of 65
Quote:
Originally Posted by iammatt View Post

Never seen the appeal of these.

Having one is like a rite of passage for becoming an adult with their own dwelling in many circles.
post #19 of 65
Quote:
Originally Posted by Piobaire View Post

Having one is like a rite of passage for becoming an adult with their own dwelling in many circles.

I don't understand. Don't dwellings come with stoves and ovens?
post #20 of 65
Quote:
Originally Posted by iammatt View Post

Quote:
Originally Posted by Piobaire View Post

Having one is like a rite of passage for becoming an adult with their own dwelling in many circles.

I don't understand. Don't dwellings come with stoves and ovens?

Something about the crock pot that indicates you are now a serious adult and member of the community.
post #21 of 65
I used to use my crockpot all the time. Need to get back into cooking with it more often. Wish I could track down this kick ass gumbo recipe I had. Was wonderful.
post #22 of 65
Quote:
Originally Posted by Piobaire View Post

Something about the crock pot that indicates you are now a serious adult and member of the community.

I was about to say that's actually the George Foreman grill, but honestly it's more of a college rite of passage.
post #23 of 65
Quote:
Originally Posted by iammatt View Post

I don't understand. Don't dwellings come with stoves and ovens?

For things like stews and chili, which I am fond of year round, I find the crock pot much more convenient than preparing them on the stove. Once things are cooked thoroughly, I can turn the heat down and leave it simmering all day if I like so that I don't have to keep reheating it if I want to go back for subsequent bowls throughout the day.

I'd also rather cook a roast in my crock pot than in the stove since I can prepare it all nice and early and leave the house for a few hours and know that the food will be ready for me as soon as I return.

Besides all that, there really is a difference in the taste to things that have been "slow cooked" and allowed to have the different spices really penetrate into everything.
post #24 of 65
Quote:
Originally Posted by Michigan Planner View Post

For things like stews and chili, which I am fond of year round, I find the crock pot much more convenient than preparing them on the stove. Once things are cooked thoroughly, I can turn the heat down and leave it simmering all day if I like so that I don't have to keep reheating it if I want to go back for subsequent bowls throughout the day.
I'd also rather cook a roast in my crock pot than in the stove since I can prepare it all nice and early and leave the house for a few hours and know that the food will be ready for me as soon as I return.
Besides all that, there really is a difference in the taste to things that have been "slow cooked" and allowed to have the different spices really penetrate into everything.

OK.
post #25 of 65
Quote:
Originally Posted by iammatt View Post

I don't understand. Don't dwellings come with stoves and ovens?

not where I live. frown.gif
post #26 of 65
I think this is like the 5th time I've posted here, but I love crockpot cooking because it's so easy even a tard like me can do it.

I tend to make a big meal on Sunday night for the following week.

Last week was:

409515_10150501730789525_662114524_8563313_1114996811_n.jpg

1 lb lentils, 1 lb Slovacek beef sausage, half a pod of garlic chopped fine, lots of chopped celery and carrots (I had too many carrots in this, made it too sweet), 2 beef bullion cubes, low for 8 hours, serve over brown rice.

Also, my favorite crock bean recipe is: 1 lb pinto beans, 1 lb pork sausage, half a pod of garlic chopped fine, 1 medium yellow onion, 1 bunch cilantro, 1.5 teaspoon chicken bullion powder, low 8 hours, serve over white rice. This one tastes amazing.

edit: Oh yeah, I use a LOT of water in both these bean crocks. The broth is goooood

Pot roast is even easier. Just get a 4-5 lb roast, toss it in there on top a bed of whole, unscraped carrots, add a mixture of 1 can cream of something or other soup, water, and a packet of French Onion soup mix. Most of the time though I'll use two cans of cream of mushroom soup, causes the roast to break apart and turns it into more of a stew. I love this with those fancy grain breads.

For grins, I tried a recipe I found online to do crock pot pork ribs. Was a disaster.
post #27 of 65
Quote:
Originally Posted by gort View Post

Also, I remember seeing somewhere before a type of "Meat claw" that made shredding very easy. Anyone have a link possibly?
Quote:
Originally Posted by impolyt_one View Post

would you be referring to one of these things perhaps?
fork.jpg

close, but he might mean these implements of destruction

300

http://www.amazon.com/Bear-Paw-Meat-Handler-Forks/dp/B003IWI66W/ref=wl_it_dp_o_npd?ie=UTF8&coliid=I2F9WHMHXYT8ZH&colid=FMJSZ9AGCCVJ
post #28 of 65
Yes, that's them. Thanks!
post #29 of 65
Crock pot owns my life. I've been eating chicken tortilla soup my gf made for 3 days now. Always hot, always ready. icon_gu_b_slayer[1].gif

I like to make beef roasts, pulled pork, chicken breasts marinated in jerk sauce, chicken tikka. My absolute favorite use for the crock pot is making beef bourguignon. I've been collecting slow cooker cook books over the past year and I can't get enough. It's too easy to do well.
post #30 of 65
Quote:
Originally Posted by Michigan Planner View Post

We use ours quite often and pulled pork is a personal favorite. I think actually shredding the pork after it's cooked is the most time consuming part (except for the waiting of course).
My recipe:
4 pounds of pork shoulder on the bone
A generous amount of pork rub rubbed into each side of the shoulder (I've used many different ones but found the store brand from the local specialty grocer to be my favorite but even Lowry's, Omaha Steaks, or McCormick's work fine)
A handful of whole cloves pierced into the sides of the pork shoulder
1 or 2 red onions (sliced, but not too finely)
A diced clove of garlic
Half a tablespoon of cumin
Handful of brown sugar (that's an exact measurement satisfied.gif )
A cup of water
Bottle of beer (or two if the extra is needed to cover the shoulder in the pot)
Cook on high until it basically falls off the bone when you pick it up (usually between 4-6 hours depending on how big the shoulder is), remove cloves, and shred with forks or fingers. Return shredded pork to the crock pot and add half a bottle of BBQ sauce (or more or less depending on your preferences) and cook for another 30 minutes to an hour.
You can also return to the crock pot and serve immediately and allow folks to add whatever BBQ sauce they feel appropriate.
Damn! Now I want to make pulled pork this weekend.

I am going to unbox my crock pot tomorrow and try this. Will let you know how it turns out.
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