Vash - have an open mind! And this is coming from a guy that eats cat! (just kidd'n).

Funny thing is, I didn't think twice when I read it - heck, SF & Asian with access to fresh fish, made sense...

hey, i would try most anything. hmmm., shark chili...maybe not.

well, if you call it ciopinno, i'd eat it. :D

if it laughed at my jokes and wiggled while on top I'd eat it too! Been known to eat worse...

I've worked for years in the appliance industry and with everything going to china, I'd unplug my clock if I could. Need to get one that runs on batteries.

If you want a crockpot you can acutally cook with, find one 20 years old in a garage sale that has an adjustable temp setting, not just high and low.

Texas Chili, Cincinnatti Chili, Chicago Chili.

Red Clam Chowder or White?

Cin Chili - 5 way or no way...

Chowda? Clear broth with whole claims, chopped tatters and onion.

Plus you get a nice endorphin rush!

No taste buds for heat. Just sweet, salty and bitter.

Yeah, the one I have now has a glass lid. The glass lid still stays cooler than the liquid, hence the reflux, ergo your desire to stir.

I also put celery in my chili. Celery's practically an herb, guys.

Let me get this straight, Rondinone, before I do something really dumb. Are you saying that if I put my crock pot in the oven and act like I'm baking it on low heat all day, I'll get a better output? Roughly what heat should I use? I'm actually planning chili for a potluck on Thursday, so this is timely.

A crockpot is just a dutch oven with a heating coil. Put a dutch oven in a 190° oven overnight, not a powered crockpot.

Here's my favorite pot--an antique Griswold cast iron dutch oven. In this case filled with browned short ribs, wine and herbs, ready to go in for a night's cooking.

http://www.rallystuff.com/images/braising.jpg

For chili, maybe, for a roast or a whole chicken, definately. However I probably wouldn't try that in a regular oven because the lowest setting (~250) is too high for all-day cooking, and unless your oven is digital the temperature will cycle too high and your chili might burn.

Here's why I'm so against crock pots: my new oven has a "slow cook" setting that's cooler than normal baking temperatures and appropriate for 8-10 hour cooking times. I've done two roasts so far, and both were far better than anything I ever got out of years of crock pot cooking. Almost as good as cooking 12 hours in my smoker, without the smoke. It was after I got the new oven that I realized what a POS the crock pot was.

Go with what you know. Besides, I'd never want to interfere with another man's chili recipe.

OTOH, I have also braised several roasts (and bb ribs) in my old oven at 250 for many hours (6-8 for roasts, 3-4 for ribs) and had spectacular results. But the cooking times were too short for workdays. If you can babysit the chili, maybe you should give it a try sometime. Don't risk your potluck however!

Rallyjon? We've got an old Griswold...found in my mom's garage after she passed. It's complete with a tray that fits in the top part, little cups in the tray for what? Biscuits or rolls? If you ever make it out to Oregon? We need lessons on how to use the thing...Man, that "pot" looks delicious! :)

Yeah, anything over 200° is too high. Is it true that most ovens can't cook that low?

I've found a couple of Griswold skillets on Ebay. The dutch oven was an Xmas gift from my Dad, who lives in small-town Kentucky. He said, "this guy I know had a shed full of that stuff" :eek:

rally, my fridge is empty and i am about to go shopping. i did not need to see that photo.....dadddddamn! that looks great.

is a griswald better than the regular LODGE? (did i just disrespect the griswald?)

Man...sounds like we need a Griswold cook book...Until I saw your post, I just thought they were for campfire cooking...

I'm no expert, but Griswold was a foundry in Erie, PA back before WW2. Really nice quality stuff and they made thousands of shapes and sizes. Some of the pieces are rare and therefore collectible and expensive. Since it's iron, you have to watch out for rust pitting especially if you actually want to cook with it.

The casting quality seems nicer than the modern Lodge cast iron. But the function is the same.

Chili? Hell, we used to make moonshine in our crock pots over in Saudi. Worked perfectly and just cooked away all day and night making our hooch...

Course other stuff does do well in there...

JOeA

The Goods
 

I want that for dinner! What herb combo do you use? As far as wine, I always found that the cheaper wines actually seem to provide better flavor. I make a mean veal marsal with Reunite Lambrusco (cheap ginny red). What wine do you use in that feast?