Slow cookers.

[Heel n Toe]

Have mercy, TerryH.

It's three or four hours 'til suppertime here on the East Coast and you shouldn't be posting pictures like that.

[mossguy]

Originally Posted by gassy

We love ours and I have one dedicated for stripping paint off of hardware now--works like a charm. Add a spoonful of laundry detergent.

Gassy, Do you ever get your cookers mixed up?

Tom

[tabs]

Those slow cookers really tenderize those Iron parts, so that they just melt in your mouth.

[craigster59]

Bringing this thread back to life now that the weather is cooler and nothing beats a slow cooker/ crockpot.
I made some Swedish meatballs last night that I swear, were the best I've ever had ( they went so fast I didn't have time for a picture!). The recipe is adapted from America's Test Kitchen slow cooker cookbook. I served them over spaetzle, but you can put them over noodles or rice.
I bought my meatballs at Ikea, but you can use any frozen non-Italian meatball.

Swedish Meatballs

1 bag (50-60) frozen meatballs
2 onions chopped and minced
1/2 stick (4 tbsp) butter
1 can beef consomme (10.75 oz)
2 cups beef broth or stock
2 tbsp soy sauce
1 1/2 cups flour
1/2 cup sour cream
2 tbsp chopped dill

Preheat oven to 450. Place frozen meatballs on cookie sheet and bake for 15 minutes. Remove from oven and transfer to crockpot.
Melt butter in skillet and saute onions till translucent (8-10 min). Slowly add flour and whisk into a "roux" until golden brown. Stir in beef consomme and 1 1/2 cups beef broth and bring to a simmer. Pour mixture over meatballs and cook on low 4-6 hours.
To finish, heat 1/2 cup beef broth and add 1/2 cup sour cream and dill. Mix together to temper and stir into meatballs. Let rest for 5 minutes. Serve by themselves or over noodles, rice or spaetzle.

[red-beard]

Originally Posted by svandamme

it ain't going to be proper beef stew if you do it in 20 minutes
there's more to stew then getting the meat stewed. It takes time to do it right
and when it's done right, you let it sit over night, and eat it the next day...

I just made Beef Burgeoning. It takes about 8 hours in the slow cooker and it is better after it has sat in the refrigerator for a night! Made it Saturday night, and we had some for lunch today. Over rice or in a bread bowl....

[Dottore]

Originally Posted by red-beard

Beef Burgeoning.

.

Does that come from the burgeoning parts of France?

[rouxroux]

If you're REALLY lazy, just throw in 4lb. roast and i can of condensed French onion soup....8 hour goodness.

[cairns]

I make a mean Cuban pork roast in mine regularly. Brisket too. This weekend I'll try crock pot lasagna. Want to try a beef stroganoff recipe I heard about too.

[red-beard]

Originally Posted by Dottore

Does that come from the burgeoning parts of France?

Stupid speelcheek

[1990C4S]

Originally Posted by anotherblack944

Maybe it's just me but.. No matter what I put in, beef, pork or chicken, it always seems to come out tasting the same?

Try washing the crock-pot between uses.

[sammyg2]

Originally Posted by 1990C4S

Try washing the crock-pot between uses.

Now that's funny right there ...

[vash]

Originally Posted by sammyg2

Now that's funny right there ...

x2!! hahahhah.

[Jeff Alton]

Hard to beat a crock pot meal in the comfort food department.... Ribs, roast or tex mex chicken.... not gourmet, but good solid food that has next to zero prep time!

Cheers

[mjohnson]

Up here at 7400ft every cooker is a slow cooker! Pressure's where it's at.

Whatever way you cook it - a few pounds of chuck roast dusted with cayenne, black pepper, garlic powder and flour - browned in oil - throw in a head (!) of garlic, handful of sage leaves, 12 oz bottle of brown ale or stout with 1/2 the same volume of beef stock. Cook 'till done, adding veg far ahead enough to be done at the same time.

Tasty! Wonder why I hated pot roasts as a kid... Oh yeah, I remember - I think my mom boiled the roast in mushroom soup with a few extra cans of water...

Still haven't figured out "stewed/shredded" chicken like the local New Mexican joint does for tacos. (El Parasol) It should be pretty simple, like whole chickens simmering in hotel pans, but I can't duplicate it yet.