I'm very new to a slow cooker but I'm learning!
Mine has actual temperature which I think is a good thing as I have a better idea of actual temperature.
Most have "low", "medium", "high" which I find disconcerting.
That's all I know, and it's not much.
Grilled endive or radicchio might be nice but guess it depends upon how you are doing your grilled scallops... but white truffle oil laced over grilled vegies can't be too bad.
Tomatoes are so wonderful this time of year that I do panzanella or some rendition of it at nearly every meal. Come January, I'll look back at all those good times I had with heirloom tomatoes.
And if there's a farmer's market or farm stand near by, how can you be in a funk??
I haven't heard anything about a new publication for the queen of table scapes (omg) but I do know that there is a new pub coming out called "The Food Channel" or something like that. Could be the same magazine?
We went to Becco last year - they had a prix fixe 4 course dinner with accompanying wines.
It was really nice.
Our waiter was great.
I think we are heading to Bouley this year.
Because they are smaller, there is less to love?
This makes me sad.
So we should urge all lactating females to eat plenty of foie gras and all kinds of good stuff so that the ice cream really tastes great, right.
I've always wanted to get a Chicago hot dog and for as often as I get there on business, I never get one. So when I got the chance to take a client to a Cubs game I figured I was cool.
No such luck. Worst hot dog I ever had. Don't you think their consigned food vendors ought to be able to get it right?
Hoping next time I get to go to Doug's....love the foie gras thing!
This recipe sounds fantastic but when I'm lazy, I make a stock out of shrimp shells adding carrot, onion, bay leaf, garlic etc. as noted above.
I make a habit of saving shrimp shells in the freezer - great stock and so very easy.
I don't have a fish monger that I trust enough to give me heads, bones etc.
at a price that is worth the trouble.
This shrimp stock works well for chowders, pasta dishes etc.
Somehow, I've learned to live without one using a very seasoned lodge cast iron frying pan with a smaller one to help out.
Get the sandwich together and put smaller fry pan on top with a bit of a weight...always turns out great. I usually use a couple of cans of tomato.
No need to spend a lot of money.
The rind trick is good in many soups - even cream of broccoli.
Any rind type cheese is good, too.
Hey everyone....after reading your colorful comments about Sandra Lee, I find it rather amusing that she couldn't possibly be eating the fattening recipes she gives to her viewers. How else could she stay so painfully thin? What in the world is wrong with Andrew Cuomo? I think Sandra Lee wants to be a "Playboy Bunny" in the kitchen. I have never ever considered making one of her "dishes" and never ever will.
Ha Ha! Thanks Wookie ~ Perky and I are going on tour in 2009. We are working on our comedy routine. We have been booked at ALL the best places. I believe our first stop is the Perkins in Marcus Hook, PA. We are psyched!!
Thanks all for your tips on this matter. I have been querying my peeps around here and I believe I will be making the right decision. AND, I still don't need to use my oven! :-D
Oh, and about the size, I mentioned we have the 6 qt and it's just the two of us. We received it as a wedding or shower gift and thought, "holy moly, that's a big crock pot, we'll never be able to use it." Turns out I was wrong. I figure if it takes all day to cook, it's worth having some leftovers in the freezer. I love to have stuff in the freezer, portioned and ready to reheat because we work some wacky hours. Also, if one of us has to eat alone, it's not such a production to have a decent meal.
@Perky & Izzy, you gals are such hoots. Your banter makes me smile.
"Crock-Pot" is a brand name and if their claim is correct, the original slow cooker. I guess the name has become synonomous with slow cookers, like Kleenex is to tissues or Rollerblades is to in-line skates.
I have the 6 qt programmable Crock-Pot with black ceramic insert and stainless exterior. We love it. I made chicken stock in it yesterday and I'm very pleased with the results. Last year during the colder months, I used the CrockPot about twice a month. I used it more when I'm busy and don't have time to baby sit long braises or stews.
I made Ina Gartens Lentil Soup in the Crock Pot and worried that it would over cook or get too mushy, but it was perfect by the time I got home.
Costco has a slow cooker that looks very similar to mine for about $40. I didn't look closely, but I saw it during last week's costco trip.
@izyatryt - Using the smallest crockpot, we usually use it just to keep things @ serving temp. If the things we're keeping in there aren't in a sauce - in other words, if they're just plunked in here dry and already cooked, that's why the ppr plate on the bottom. (We have also found that it's useful to use a round of parchment ppr both under the ppr plate, and between the ppr plate and the food items.) So they're not being cooked in there, on the ppr plate piece, just held @ a heated state. And I guess I should add that this crockpot is small enough, that it needs refilling every 20 or 30 minutes during a party, so nothing's in there terribly long.
I was in one of those same exact moods about three weeks ago. I went to the farmers market two towns over and got inspired again. Maybe a trip like that, perhaps to an orchard. They are always beautiful this time of year and could help in getting those creative juices flowing.
@ Perky sorry i didnt get back sooner, i've been running around like a mad woman. a little off topic but I HATE DOCTORS!!! thanks i needed to get that off my chest ;-) anyway i dont have a recipe for beef stew hun, actually i have very few recipes, its whatever i happen to have on hand lol i always make sure though to add about 1/2 a bottle of fairly good cab to the stew, i think that adds a huge amount of flavor. i also flour and fry my meat before throwing it in, i know not everyone does but i like the way the built in roux thickens the stew gradually and it tends to hold the meat together better while still keeping it tender, (makes it easier for me to pick out) I also made lasagna, baked chicken, individual servings of dressing, (from homemade cornbread) and tiny little pkgs of chicken gravy, "chineese roasted" chicken breasts, peanut butter hot sauce with udon noodles,(buckwheat) red beans and rice, and roasted potato salad (not mixed but ready to be thrown together when wanted in individual servings) and oven roasted "BBQ" ribs. And Perky there is nothing wrong with being in a funk especially when you're not feeling well, Just make sure to keep up your stregnth girl! And I hope you're back to being "Perky" soon, and you are always in my thoughts and prayers babe!
Yes, indeed she is dating Andrew Cuomo. I could wretch. I'd love to see her at holiday gatherings trying to get in the door with a doctored up angel food cake or her Salad Chinois which calls for canned Chinese Vegetables. WARNING - Reading these recipes can be considered cruel and unusual punishment.
Hello, I am new to this site and I happened upon the Panini area. I have a beautiful chrome press made around the late 40's early 50's. It has a new cord on it and it is great for making one large sandwhich or two small ones. I recently had a yard sale and no one wanted it. I am looking to sell it so if you might be interested, let me know. I'm sure this isn't the place to try and sell something but, as I was checking this site out, I happened to find you. By the way, I really like this site.
Thank you,
Terrie
@girly ~ I grilled some broccoli and made a salad with honey mustard dressing. *yawning*. The scallops were delightful! this week is going to be crazy, but I ran into Trader Joe's yesterday afternoon and bought a few groceries. Maybe by Saturday I will have a plan........
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