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Let's talk Slow Cookers (pg. 5)
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| EddieZilker |
| quote: | Originally posted by Halcyon+On+On
...do said owners of this slow cooker know that you're staying with them? |
:stongue: :stongue:
Brilliance. |
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| Silky Johnson |
| We need a slow cooker. Shoulda bought one year when the one we got for our friends' wedding was on sale (for like 70% off, lol). |
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| Schadenfreude |
| walmart always has decent ones for really cheap. I have 2 and they are awesome for big family dinners during the week. Pop the food in before work, and when you get home it is ready. I'll post a chili and an awesome chick pea "masala" soup with roasted daikon (japanese radish) soup. |
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| Sushipunk |
| quote: | Originally posted by Schadenfreude
walmart always has decent ones for really cheap. I have 2 and they are awesome for big family dinners during the week. Pop the food in before work, and when you get home it is ready. I'll post a chili and an awesome chick pea "masala" soup with roasted daikon (japanese radish) soup. |
:crazy: |
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| Schadenfreude |
| let me get drunk enough first to feel like typing it up.:p do you get daikon radish in oz? |
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| tubularbills |
do you guys always measure stuff out?
does 3 carrots really make a difference compared to 2? does 1/2 oz of "spice A" make a difference compared to 1 full oz? i dunno, everytime i cook i always put in various amounts of my favorite spices. i nevr measure anything, and it always tastes good. maybe it's cause i'm used to the particular flavors and know in my head how much is too much.
in any case, cooking from scratch can be a lot of fun and a slow cooker is the way to practice your culinary experiments. if you did it right, your house will smell like whatever entree you're fixin, which is great. |
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| Schadenfreude |
it depends if you are talking spices and herbs.
most "real" spices are good to use in slow cookers...when it comes to herbs, it is best that you add them near the end of the cooking process (even if dried) because the more you cook an herb usually, the more it loses its flavour.
i'm only explaining this to you will, because you are a cook and i've seen what you eat all by yourself.:p |
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| tubularbills |
| quote: | Originally posted by Schadenfreude
it depends if you are talking spices and herbs.
most "real" spices are good to use in slow cookers...when it comes to herbs, it is best that you add them near the end of the cooking process (even if dried) because the more you cook an herb usually, the more it loses its flavour.
i'm only explaining this to you will, because you are a cook and i've seen what you eat all by yourself.:p |
no i'm not. |
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| Schadenfreude |
sorry will...i forgot about your specialty.
bbq for one.:p |
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| Lilith |
Bump for winter noms
Lambshanks x 2
400ml vegetable stock mixed in with the following-
tablespoon of cinnamon sugar or if you've got a cinnamon stick about 5cm long
tablespoon of paprika
3 tablespoons of gravy powder
1 tablespoon of garlic
half tablespoon of cracked black pepper
1 dry bay leaf or 2 fresh ones
1 good size sprig of rosemary
1 small brown onion diced
6x cloves
3-4 carrots halved and thrown in, 8hours on low heat or 5 on high. It has a very gentle flowery taste and make sure the shanks and carrots are well covered with juice. Usually serve over a bed of mash potatoes or plain white rice.
edit- crap, forgot the cloves |
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| pkcRAISTLIN |
| quote: | Originally posted by ********
I rarely cook with meat (since I don't buy meat except for fish). |
what about squirrel? |
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