Text 27635, 133 rader
Skriven 2015-05-31 11:41:00 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Crockpots
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> OK, what I have is the oval crock pot, just realised, in re-reading
 RH> this what you meant. I've seen the other things but don't have the
 RH> room, or really the need for one.

 DD> It is one of those things, I think, that if you had one you would use
 DD> it a lot (if you use crockpots at all). And begin to wonder how you

 RH> It's something I would use for the times I need to cook large amounts
 RH> of food. Just for Steve and me, a meal that I didn't want a lot of left
 RH> overs on, it would be over kill. Cooking for our Life Group at church,
 RH> it would probably be right handy.

Just for me, living single, the big casserole crockpot is way overkill. 
Except
that I often make big batch stuff that freezes well for future meals. I 
figure
it will get used at least once a week. See below.

 DD> ever managed without it. I really like that it has a latch-down lid
 DD> which allows you to transport it and the contents without spillage to
 DD> pot-luck dinners, etc.

 RH> My crock pot has that; a very nice feature for toting it somewhere. No
 RH> more scrounging up a box, lining it with towels and hoping for the
 RH> best.

I've had to take my rubber floor mats to the quarter(s) car wash more than 
once
and the carpet the the cleaners a time or two. Mostly from transporting 
chilli
and having some #@$^% cause me to make an unplanned manoeuvre.

 DD> I have a nice oval 4 quart and a smaller 1 1/2 quart - both of which
 DD> see plenty of use.

 JK> Looks interesting :)  Ooh.. another toy Lol I could run out
 JK> of room for all these toys you know <grin>

      8<------- CUT ------>8

 DD> I got all mine off of Ebay. I agree that LeCreuset is *very* proud of
 DD> their product. And some friends of mine, in an effort to save money
 DD> bought cheap Chinese knock-offs. The finish was not durable and the
 DD> enamel crazed, chipped and looked ugly. The reason that I am sticking

 RH> Never pays to buy a knock off. I just replaced most of my cook pots a
 RH> few years ago so can't justify getting new ones right now. I'd wanted a
 RH> couple of non reactive pots for smaller batch canning, ended up getting
 RH> a whole new set of stainless steel.

 DD> with the Le Creuset is the colour is what I wanted (and
 DD> hard/impossible to duplicate in other cookware). Were I going to do it
 DD> over I would probably buy Lodge enamelled cast iron - which works as
 DD> well as the French product, is as durable, and is made in South
 DD> Pittsburg, TN USofA (Chattanooga metro area).

 RH> We've got several Lodge products, uncoated cast iron, that we really
 RH> like. Am I right in remembering (I think) I read somewhere that they
 RH> give factory tours? If so, that would be a place I'd like to visit.

Probably not a great idea with your breathing problems. Smelters can be very
fumy with various chemical or elemental aromae floating about. Check with 
your
pulmonolgist first. Seriously.

      8<------- CUT ------>8

 DD> Ferris Wheel (rotisserie). The oval guy also holds up to 6 leg
 DD> quarters for making chicken & noodles. The oblong casserole crockpot
 DD> will hold more than that.

 RH> Get several pork shoulders (Boston butts) and cook up a big pot of pork
 RH> for pulled pork, Kalua style pork, eastern NC bbq, etc. (G)

 DD> Odd that you should mention that -- the Sav-A-Lot across from me has
 DD> pork shoulder roasts (bone-in) on offer for 99c/lb. If I'm luckythey
 DD> will be skin-on as well.   Bv)=

 RH> Were you successful?

Nope. Apparently the skin was sold separately for other uses by the 
processing
facility. So I scored a couple bags of Uncle Zeke's Spicy Pork Rinds for
snacking.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized Pork Rinds
 Categories: Five, Pork, Snacks, Chilies
      Yield: 4 Servings
 
    1/2 c  Dark amber pure maple syrup
      5 oz Package fried pork rinds
           - with skin
    1/2 ts Cayenne
    1/4 ts Salt
 
  LOWBROW MEETS HIGHBROW: In this everyday snack food, pork
  rinds provide the crunch, cayenne provides the heat, and
  maple syrup creates a fun, almost candylike shell.
  
  Heat syrup (syrup will barely cover bottom of pot) in a 4
  to 6 quart wide heavy pot over moderate heat until large
  bubbles cover bottom of pot, about 2 minutes. Gently stir
  in pork rinds with a wooden spoon until coated, then cook,
  stirring constantly, until rinds are caramelized and a
  shade darker, 2 to 3 minutes.
  
  Remove from heat and sprinkle rinds with cayenne and salt,
  then stir until combined well. Transfer to a large shallow
  baking pan, spreading out to cool.
  
  COOKS' NOTE: Caramelized pork rinds are best when freshly
  made but will keep in an airtight container 3 days. Recrisp
  in a 350øF/175øC oven, then cool.
  
  Adapted from Katsuya Fukushima of Minibar, Washington, D.C.
  
  January 2007 | Gourmet
  
  Makes About 4 cups
  
  Meal Master Format by Dave Drum - 23 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Anything is good if it's made of chocolate." -- Jo Brand
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