I bought a crock pot (slow cooker) at a yard sale a few summers ago for $5, and got around to using it just before Christmas. Wow! I'm a giant crock pot fan now! It's made cooking stupidly easy, and since I like to get up early, it's a new habit to get up, make dinner, put it in the slow cooker, and have it waiting for me when I get home.<P>Hooray for the slow cooker!<P>Hooray!<P><P>------------------
Matt Shepherd, Writer
<A HREF="http://manmancomics.keenspace.com" TARGET=_blank>Man-Man Comics</A>
I loves me some crock pot.
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Steve-o
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<BLOCKQUOTE><font size="1" face="Verdana, Arial">quote:</font><HR>Originally posted by Shepherd:
<B>Hooray for the slow cooker!</B><HR></BLOCKQUOTE><P>Hooray for fire-hazards!<P>
BTW, how does it do with Ramen noodles?<P>------------------
<A HREF="http://www.steveospage.com/ford" TARGET=_blank>Ford, food, & fun</A>
<B>Hooray for the slow cooker!</B><HR></BLOCKQUOTE><P>Hooray for fire-hazards!<P>
BTW, how does it do with Ramen noodles?<P>------------------
<A HREF="http://www.steveospage.com/ford" TARGET=_blank>Ford, food, & fun</A>
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Shepherd
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<BLOCKQUOTE><font size="1" face="Verdana, Arial">quote:</font><HR>Originally posted by Steve-o:
<B> How does it do with Ramen noodles?
</B><HR></BLOCKQUOTE><P>Wasn't that a porn movie? Rammin' Noodles?<P>AH HA HA HA!<P>Seriously, I don't think Ramen would work after a day of slow-cookin'. It would become inedible paste.<P>Or edible paste, if you're super-hungry.<P><P>------------------
Matt Shepherd, Writer
<A HREF="http://manmancomics.keenspace.com" TARGET=_blank>Man-Man Comics</A>
<B> How does it do with Ramen noodles?
</B><HR></BLOCKQUOTE><P>Wasn't that a porn movie? Rammin' Noodles?<P>AH HA HA HA!<P>Seriously, I don't think Ramen would work after a day of slow-cookin'. It would become inedible paste.<P>Or edible paste, if you're super-hungry.<P><P>------------------
Matt Shepherd, Writer
<A HREF="http://manmancomics.keenspace.com" TARGET=_blank>Man-Man Comics</A>
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ZOMBIE USER 5470
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Ok, so I'm more than willing to note that accepting recipe ideas from fans is normally not the <i>wisest</i> of ideas, but so long as you've got that crockpot, might as well get some good use out of it:<P>Chili<P>olive oil (about 2 Tbsp).
2 cloves garlic
1/2 onion rough dice.
1 lb. stew meat
1 large can of skinned roma tomatoes
either:
2 cans Van Kamp Chili Beans
-or-
1 cp dry (about 2 cp soaked and seasoned) Red Kidney beans
(season with mixture of chili powder, 1 clove of garlic and cumin) if you do go the soak route, be DAMN sure to boil the little buggers to soften them up, otherwise after eight hours of cooking, you're still gonna have crunchy beans.
1 can water (use the roma tomatoes can)<P>seasonings (generally to taste):
chili powder (in the mexican food aisle, amongst the various semi-labeledpackages, there is a really nice southwestern chili powder that's a deep red color, but feel free to use whatever mixture you like (whether or not it happens to include Peyote))
1 or 2 bay leaves to balance the acid of the tomatoes.
cilantro
cumin
salt
pepper
1 tbl sugar (or substitute 1 bottle of beer for sugar and some water)
Optional:
basil & shredded Romano cheese (Surprisingly, this gives the chili a very nice after taste. Folks don't generally notice it at first. A bit like cyinide)
instead of beer, try a good splash of a dry red wine. This is nice because, it will highlight the meat a bit more, or get your guests even more drunk, something that I find greatly improves how people think about my cooking)<P>First, select 1 pound of good stew meat.
This should be rough cut into chunks about an inch or so. Sprinkle with salt, pepper, and about half a tsp. of chili powder, set aside.
Dice half an onion and have that ready to go.
Mill (if preferred) 1 can of skinned roma tomatoes.
beans: I prefer two cans of van kamp's chili beans but if you want you can use a small bag of dried red kidney beans. Be sure to soak them properly and boil them otherwise they'll stay fairly crunchy.<P>I prefer using a big iron pot, but you can get away with using a crock pot as well. <P>(for those who are crockpotless <IMG SRC="http://www.keenspace.com/forums/smile.gif">
Once you have everything ready to go, prepare for about 10 minutes of culinary chaos. Add olive oil to bottom of large pot (about two tablespoons and heat up) Once the pot is hot (preferably before the oil starts to smoke), add crushed garlic and onions, saute until clear and
tender.<P>Then add the meat. Turning to just sear the outside of the cubes. Once meat is seared, Add water, beer and tomatoes, stir. Add beans, remaining chili powder, bay leaves and cilantro. Allow mixture to come to low boil, then turn heat down to simmer and turn about once every half hour for four to eight hours. (Longer time means more tender meat).<P>(for the crockpotted <IMG SRC="http://www.keenspace.com/forums/smile.gif">
Dump all the crap in the crockpot. Hey, it's what you bought it for, right? Let this puppy go all day. The longer you cook the meat, the more tender it gets. <P>
Serve with corn bread.<P>Note, this chili is not "blow your head off" hot. If you want that, go add picante sauce 'til your eyes bleed.
2 cloves garlic
1/2 onion rough dice.
1 lb. stew meat
1 large can of skinned roma tomatoes
either:
2 cans Van Kamp Chili Beans
-or-
1 cp dry (about 2 cp soaked and seasoned) Red Kidney beans
(season with mixture of chili powder, 1 clove of garlic and cumin) if you do go the soak route, be DAMN sure to boil the little buggers to soften them up, otherwise after eight hours of cooking, you're still gonna have crunchy beans.
1 can water (use the roma tomatoes can)<P>seasonings (generally to taste):
chili powder (in the mexican food aisle, amongst the various semi-labeledpackages, there is a really nice southwestern chili powder that's a deep red color, but feel free to use whatever mixture you like (whether or not it happens to include Peyote))
1 or 2 bay leaves to balance the acid of the tomatoes.
cilantro
cumin
salt
pepper
1 tbl sugar (or substitute 1 bottle of beer for sugar and some water)
Optional:
basil & shredded Romano cheese (Surprisingly, this gives the chili a very nice after taste. Folks don't generally notice it at first. A bit like cyinide)
instead of beer, try a good splash of a dry red wine. This is nice because, it will highlight the meat a bit more, or get your guests even more drunk, something that I find greatly improves how people think about my cooking)<P>First, select 1 pound of good stew meat.
This should be rough cut into chunks about an inch or so. Sprinkle with salt, pepper, and about half a tsp. of chili powder, set aside.
Dice half an onion and have that ready to go.
Mill (if preferred) 1 can of skinned roma tomatoes.
beans: I prefer two cans of van kamp's chili beans but if you want you can use a small bag of dried red kidney beans. Be sure to soak them properly and boil them otherwise they'll stay fairly crunchy.<P>I prefer using a big iron pot, but you can get away with using a crock pot as well. <P>(for those who are crockpotless <IMG SRC="http://www.keenspace.com/forums/smile.gif">
Once you have everything ready to go, prepare for about 10 minutes of culinary chaos. Add olive oil to bottom of large pot (about two tablespoons and heat up) Once the pot is hot (preferably before the oil starts to smoke), add crushed garlic and onions, saute until clear and
tender.<P>Then add the meat. Turning to just sear the outside of the cubes. Once meat is seared, Add water, beer and tomatoes, stir. Add beans, remaining chili powder, bay leaves and cilantro. Allow mixture to come to low boil, then turn heat down to simmer and turn about once every half hour for four to eight hours. (Longer time means more tender meat).<P>(for the crockpotted <IMG SRC="http://www.keenspace.com/forums/smile.gif">
Dump all the crap in the crockpot. Hey, it's what you bought it for, right? Let this puppy go all day. The longer you cook the meat, the more tender it gets. <P>
Serve with corn bread.<P>Note, this chili is not "blow your head off" hot. If you want that, go add picante sauce 'til your eyes bleed.
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Shepherd
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- Location: Sherbrooke, Quebec, Canada
Mannite Bill Duncan has proposed to me the idea of "SLOW COOKAH SATAHDAY," in which a bunch of friends get together with crockpots, start stuff a'cookin' in the morning, watch a bunch of movies or leave to do other things, and reconvene 6-8 hours later to have a big dinner and swap leftovers!<P>It's set for January 19th. You're invited, Sinclair, and anyone else in the immediate area...<P>- Matt<P>------------------
Matt Shepherd, Writer
<A HREF="http://manmancomics.keenspace.com" TARGET=_blank>Man-Man Comics</A>
Matt Shepherd, Writer
<A HREF="http://manmancomics.keenspace.com" TARGET=_blank>Man-Man Comics</A>
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Sinclair Sinclair
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A favorite of mine is boneless chicken breasts slow cooking with two bottles of dry garlic rib sauce.
Takes six to eight hours, but it sure beats the 90-second, freezer-burnt, still-cold-in-the-middle microwave enchilada.<P>And I'm morally opposed to Kraft dinner for the microwave. If you lack the ability to boil water or feel that the 6-8 minutes of cooking time is cutting into your precious schedule, then sterilization may be the way to go.<P>Crock pots are convenience food for the connaisseur.
Takes six to eight hours, but it sure beats the 90-second, freezer-burnt, still-cold-in-the-middle microwave enchilada.<P>And I'm morally opposed to Kraft dinner for the microwave. If you lack the ability to boil water or feel that the 6-8 minutes of cooking time is cutting into your precious schedule, then sterilization may be the way to go.<P>Crock pots are convenience food for the connaisseur.
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JIM
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I'm thinkin' I might have to get myself a crockpot.<P> JIM<P>------------------
Truth, Silliness, and the Canadian <A HREF="http://aix1.uottawa.ca/~jevan093/hydrogenguy" TARGET=_blank>way</A>.
Truth, Silliness, and the Canadian <A HREF="http://aix1.uottawa.ca/~jevan093/hydrogenguy" TARGET=_blank>way</A>.