Text 261, 122 rader
Skriven 2008-01-05 19:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Re: Slow Cooker Dessert
===============================
-=> Quoting Fred A Ball to Jim Weller <=-

 JW*>     Title: Slow Cooker Hot Fudge Brownies
 JW*>      1    Reynolds' Slow Cooker Liner

 FAB> I presume that the liner is not really nessary to the recipe but just
 FAB> a cheap trick of Reynolds to sell them things.  Sice my crooker is
 FAB> rempvable I don't thimk I would want to spend the money for something
 FAB> I haven't needed in 54 years of cooking.

Since Burton is an Eat not a cook, I just figured he'd hate washing
dishes! [g]

But seriously, the liners look like a complete waste of money.
Just another example of greedy corporate marketing catering to
mindless consumerism.

Here's one review from a blogger at hollywoodflakes.blogspot.com

Reynolds Slow Cooker Liners versus Stupid

How could I pass up a chance to review the greatest invention of the
21st century? The ultimate testament to mankind's intellect? The one
product in the marketplace that will change the way we develop as a
society?
         
Crockpot Liners.

Inventing isn't as mysterious as it's cracked up to be.

A friend of ours came up with the time-saving banana slicer at
http://tinyurl.com/2stqfv

I also chanced upon this handy battery powered twirling spaghetti
fork. http://tinyurl.com/2749zr

In this country, all you need to invent a best seller is a
sense of the true laziness of our citizens. Thus we have Reynolds
marketing Slow Cooker Liners so that you won't have to scrub your
slow cooker after dinner. Simply pull out the liner after the meal,
throw it in the trash and stick the pot back in the cabinet. No
scrubbing. I took it one step further. Not only would I use the
liners, but I'd have someone else make the meal. It don't get more
American than that.


-x-

Do check out those two urls. That banana slicer and spaghetti twirler
make the crockpot liners look totally essential and utilitarian in
comparison!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alcapurrias
 Categories: Pastry, Meats, Caribbean, Pork, Ham
      Yield: 4 Servings
 
      5    Very green bananas
      2 lb Yautia (taro root)
      2 ts Salt
      1 pk Sazon with achiote
      1 tb Melted cooled shortening
           THE MEAT STUFFING:
    1/2 lb Ground pork meat or beef
    1/2 oz tocino (salt pork)
      1 oz Jamon de cocinar (cooking
           Ham)
      2 tb Recaito
    1/2 ts Dried oregano
    1/2 ts Olive oil
    1/2 ts Sazon with achiote
    1/2 ts Salt
    1/4 ts black pepper
      4 lg Pimento stuffed olives
           (chopped)
    1/2 ts Alcaparras (capers)
 
  From: Puerto Rico

  Fill a bowl with salted water. Peel the bananas and taro root and
  as you peel place them into the salt water. If you are going to
  use a grater use the fine side and grate the vegetables into a
  plastic bowl.
  
  Note: If you have a food processor cut the vegetables into small
  pieces and process until fine.
  
  Add the salt, Sazon and shortening and mix well. Refrigerate for 3
  hours or for best results overnight.
  
  The meat stuffing:
  
  In a frying pan brown the meat. Once browned add all the remaining
  ingredients and stir well then cook at medium heat for 15 minutes.
  Taste the meat for seasoning, add more salt if needed to taste.
  
  Heat 2 cups of vegetable oil to 375 degrees. Take a large piece of
  aluminum paper and place a little oil on top and smear it around.
  Spread about 1/4 cup of the alcapurria dough onto the aluminum
  paper. Place a tablespoon of the meat filling in the middle and
  flip one side of the dough over using the aluminum paper to cover
  the meat. Using a spoon help glide the dough gently into the hot
  oil. Cook until golden brown and blot on paper towels.
  
  Makes 16
  
  Robert

  http://people.ne.mediaone.net/rreyes1/alcapur.html
 
MMMMM


Cheers

YK Jim


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