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Gadgets: Rival Crock Pot
My West Bend slow cooker is range-top safe, so I can brown the meat in it before I set it to cook slowly. Makes for much better stew and chili.
Serious Chocolate: Brazilian Brigadeiros
"Stir until mixture no longer sticks to pan."
Can you post a picture of what this looks like, or perhaps a richer description?
Will you miss Gourmet magazine?
If everyone who is sad or upset about the passing of Gourmet had a subscription I doubt they would have closed the magazine down.
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Recent Comments | Response to Comments
Save Prime Burger, A Burger Shop With Real Character
Ate there today. We ordered as per above. Burgers were one degree over-cooked. Onions were good. Burgers were small but I was glad to not be too full afterwords.
I rate them as fine if you are in the area but not worth a trip.
Gadgets: Rival Crock Pot
My West Bend slow cooker is range-top safe, so I can brown the meat in it before I set it to cook slowly. Makes for much better stew and chili.
Serious Chocolate: Brazilian Brigadeiros
"Stir until mixture no longer sticks to pan."
Can you post a picture of what this looks like, or perhaps a richer description?
Will you miss Gourmet magazine?
If everyone who is sad or upset about the passing of Gourmet had a subscription I doubt they would have closed the magazine down.
Cook the Book: Susan's Banana Cream Pie
I never keep whole milk (1% or skim) around but my understanding is that baking recipes call for whole unless otherwise stated.
Can I just add a bit of extra melted butter (how much?) and a bit less milk and use that instead? Will this work in some cases and not others?
Serious Reads: Anne Mendelson’s Milk
Homogenized milk makes the droplets of fat very small. My understanding is that this makes milk go rancid very quickly if it is not also pasteurized.
Hoagie Haven in Princeton, NJ: Phat Ladies, Chocolate Cheesesteaks, and Happy Undergrads
Damn fine sandwiches. I love their meatball heroes and chicken parmigiana with extra hot peppers.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I love to pickle the peppers I've been growing.
What’s Your Favorite Weird Snack Combo?
Putting pretzels in yogurt is pretty good.
Peanut Butter Sales Down Almost 25 Percent
I feel bad for the Smucker Company. If bad and good suppliers suffer alike, then what's to motivate firms to go the extra mile to get trustworthy suppliers?
Serious Eats Gift Guide: Books For Young Foodies
I remember liking Strega Nona as a kid. However, thinking back on it, It is pretty sexist. The you man wants to learn from Strega Nona and if I recall correctly he is turned away because he is a boy.
Jonas Trampedach's Tea Bag Coffin
If you find out more, let us know. I know just the person to get this for.
Weekend Book Giveaway: 'Asian Dining Rules'
We ordered the "tender" off of the menu at a Schezuan restaurant after speaking with the waiter and learning that it was "beef tender". We weren't communicating well, and I thought we were getting beef tenderloin. Instead, it turned out that we were eating beef tendon, which was low on flavor and very chewy.
Cook the Book: 'The Sweeter Side of Amy's Bread'
Nothing compares with the tollhouse chip cookies. Both easy and yummy.
The Pieman's Craft at Una Pizza Napoletana
I thought UPN's pizza was good, but not worth the trek. It was interesting to know what authentic pizza tastes like. However, given the high price, limited choices, frankly excellent but not among the best I've had flavors, and that my my crust was more than a bit burned, I'd recommend other places instead.
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
I invented a corn and chickpea salad that my family loves. It tastes very fresh but only requires fresh tomatoes. A great taste of summer for the middle of winter.
What Is Grandma Pizza? Erica Marcus Explains Once More
Bleecker Street Pizza (7th and Bleecker or online at http://bleeckerstreetpizza.com/) has a pie they call Grandma's pizza as well.
I think it is very similar, but I was eating a slice there once and I heard a tour guide mention that the dough has seasoned breadcrumbs worked in for more flavor. Is that a common variation?
'New York Times' Dining Roundup
The article about flour says that "Advocates of local foods have bemoaned the state of mass-produced flour, even from higher-end brands. Midwestern wheat has been bred for uniformity and yield instead of flavor or nutrition, they say, and processed for shelf stability."
What, if any, are the nutrient and taste differences? How do we know that they come from the grain and soil differences and not differences in handling, freshness, and perception?
I'd love to see a Cooks Illustrated style taste test across these artistically made flours.
For Vitamin D, Drink Schlitz Beer!
I'm pretty sure that it would be illegal to have an ad like this today. My understanding is that federal law prohibits distributing the nutritional information on alcoholic beverages. I've seen some calorie information of late, so maybe the rules have loosened lately.
You can read a bit more here:
http://www2.potsdam.edu/hansondj/InTheNews/Etc/1122745595.html
Shopsin's: Comical Rudeness
I was friends in High school with one of his kids. I found Kenny and funny and nice guy. The couple of times I went to Shopsin's I thought the food was good and he was nice enough. He even showed me how he kept the massive menu going with such a small staff and kitchen. It mostly involved par-cooking things, using the deep freezer, and really knowing what you are doing in the kitchen.
Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'
Aui Zhou chicken is the best at a schezuan place. For hole in the wall Chinese I pick chicken with broccoli .
Cook the Book: Bobby Flay's Grill It!
I've already had great meals from the kitchens of Wolfgang Puck, Mario, and Bobby and I'd happily have any of them cook for me again!
For something new, I'd love to eat a meal from Emeril.
Where Would You Throw an Impromptu, Perhaps Illegal, Dinner Party?
The oval office
Observation deck of the Empire State Building
The inner sanctum of the Masjid al-Haram mosque
In one of those small parks in the middle of Park Avenue
Forget Smoothies: Maybe the $11,000 Clover Machine Will Save Starbucks?
"After thumbs-up came from testers, Starbucks purchased Clover's makers, the Coffee Equipment Company, and now won't sell any more machines to independent cafés."
That's a brilliant piece of corporate strategy. If they'd have agreed to just buy machines then they would be repeating the mistakes that IBM made with Bill Gates.
Gadgets: Rival Crock Pot
The nice thing about my crockpot (having worn our two) is that it works well as a punch bowl for hot cider or mulled wine.
I also use it to do the cooking while I am not at home. It is great to be able to start dinner in the morning and eat before midnight.
Will you miss Gourmet magazine?
Oops, typo. My comment should have read: I've missed it ever since Ruth Reichl took over.
Will you miss Gourmet magazine?
I will miss Gourmet. I was wondering where my request to resubscribe was. Now I know. I recreated many of the recipes using affordable ingredients with great results. Substituting worked for me and my meals were not expensive. I was reading my local newspaper and boom there it was. Gourmet trashed. I could not believe it. Sure it had it's share of problems, but what publication doesn't. I am glad epicurious is still around though. Well thank goodness for Bon Appetit and Food and Wine. I subscribe to other food magazines also so there will be one less in the mailbox for my husband to complain about.
Gadgets: Rival Crock Pot
@Nikki Goldstein - Excellent! May come in handy at the work pot-luck this year; I'm thinking pulled pork now...LOL
Gadgets: Rival Crock Pot
Great review Nikki - You've convinced me to go and buy one! - LT :)
Gadgets: Rival Crock Pot
@Nikki, Ah, yes, I think that I will try "loosening" the lid on my crockpot (I've noticed mine creates a pretty good seal usually). Maybe put aluminum foil folded up at three points along the edge to pop the lid up just slightly.
@betterreine, I read things similar to what you described, with the basic theme of food safety and manufacturers' liability. No clue if it's true, but it does sound plausible.
@Peggasus, yeah, I think garage sales will probably be the only way I invest any more money in the slow cooker option. I will keep an eye out!
I reckon ultimately I'd rather just have a 1970's slow cooker than something with lots of fancy settings that I don't need and that will cost me lots of money. I want the contraption for the main purpose of cooking low and very slow.
For now, I just prefer my oven and stovetop. And those don't take up any of my whopping 2 sq ft of counter space! : )
Gadgets: Rival Crock Pot
@Nikki Goldstein, you're so right. At Thanksgiving I use my slow cookers to reheat and serve cauliflower soup and to cook collard greens which require no attention when cooked on high for two or three hours. Frees up the stovetop and goes right on the buffet.
Gadgets: Rival Crock Pot
@hungrychristel, another thing that's great about a slow cooker vs. a roasting pan is that if you're cooking for a group, you can keep oven/stove space free for whatever else you're making!
Gadgets: Rival Crock Pot
@funkopolis THANK YOU!
I've been trying to decide If I even WANT to purchase a crock pot--they're not a 'cheap / once and a while' appliance. Going over in my head all the dishes I would actually eat and I was like: I can make a stew in my roasting pan or stock pot anytime -- speeding the slow-cooking process isn't much of a priority for me.
ANYWAY: I'm thanking you because I never thought of Pulled Pork!!!!!!!
One of my all time favourite things to eat is pulled pork in ANY form. You've convinced me :) hooray for pulled pork! (ps thx for recipe)
Gadgets: Rival Crock Pot
I have an original Rival crock pot with the non-removable base. It came with a Bake and Serve insert that produces the most delicious cakes you could ever imagine. Definitely experiment with baking in the crock pot.
Gadgets: Rival Crock Pot
@lemons= Sorry I meant Rump Roast as the First ingredient, so everything listed put in the crock pot and cook 6 hrs, then make the gravy.
Gadgets: Rival Crock Pot
Everytime I read a crockpot recipe from Cooks Country, they basically precook everything on the stove, cook in the crockpot for 6 to 8 hours, and then pull it out and finish it on the stove.
Why? Because crockpots suck.
Anything with veg is mush.
Anything with rice or pasta is mushy gruel.
Anything with meat is bland steamed stringy semi-mush.
Anything with subtle flavors is bland mush.
The only thing crockpots are great for cooking is mush, as in oatmeal. My father made excellent steelcut oatmeal in our crockpot.
(not counting keeping stuff warm, like for a buffet or party, which is not "cooking")
Gadgets: Rival Crock Pot
You gonna put some meat in that rump roast, or is it vegetarian?
Gadgets: Rival Crock Pot
Rump Roast
28-oz. can Stewed Tomato
2 pkg. onion soup
4c. water
Cook 6 hrs on high, strain and thicken juice, add chunks back into thickened juice (now gravy) slice meat and serve with mashed potatoes
Gadgets: Rival Crock Pot
I enjoy cooking a whole chicken in my crockpot, which BTW has 4 timed settings and when the cooking time is done, it switches to "warm." It's a Rival 6 quart. You rest the chicken on a few tinfoil balls to keep it out of the broth so it doesn't stew so much. Very yummy stuff.
But I wanted a smaller pot for varity, and bought this lousy Elite, clear crockpot that has no insulation and a very hot burner. It looked so pretty but it works more like a hotplate (which I don't need) than a slow-cooker.
Gadgets: Rival Crock Pot
I have two slow cookers, one a Westinghouse 6 quart that looks like the Rival pictured above except it does have a light to indicate that it's on. It runs boiling hot even on low so it's great for making chili, stews, and beans from scratch. My other is a Krups combo rice cooker/slow cooker that makes a delicious Carolina pulled pork barbecue because it actually cooks at a simmer but has no high setting. The trick to making good dishes in a slow cooker is to brown ingredients on the stovetop (sear meats, saute onions, etc.) and then add them to the mix. Just dumping stuff together to stew during the day will yield results less than exemplary except for bean dishes probably.
@LearP, here are some of my favorite unconventional slow cooker preparations:
1) Polenta/grits: Cook on high for 2 to 3 hours. Only requres a few stirs for creamy, effortless polenta.
2) Caramelized onions: Slice 3 to 5 pounds of onions and place in slow cooker with 1/4 cup olive oil, and a sprig of thyme, rosemary, or bay leaves. Cook for 8 to 12 hours with an occasional stir.
3) Dark chicken stock: Cover frozen chicken parts (backbones, necks, wing tips, carcass, etc.) with frozen leek tops, fennel stalks (or other veggies), peppercorns, bay leaves, and herbs with water and cook on low for 10 to 12 hours. Strain and reduce on the stovetop for some super concentrated chicken stock.
Also, Lynn Alley has two excellent "Gourmet Slow Cooker" cookbooks.
Gadgets: Rival Crock Pot
Without my crock-pot I wouldn't have my No-Fail Pulled Pork Sammich recipe!
The one thing I do tho, which hasn't been mentioned yet, is I buy those big turkey roasting bags and line my 'pot with it. Makes clean up the easiest thing in the world.
Gadgets: Rival Crock Pot
I use my crockpot about one to two times a month. It is an amazing invention that no kitchen should be without. The original "set it and forget it." I did a pulled pork with a boston butt last week, on high for 3 hrs then to low for 3hrs...super tender.
3lb boston butt
large onion diced
4 cloves minced garlic
0ne bottle fav bbq sauce
and really whatever spices you like
cover
cook
shred/pull
serve on bun, quesadilla, pizza...yummmeeee
Gadgets: Rival Crock Pot
@ betteirene- I tried making apple butter last year in the crockpot
and I wound up with charred blackened apple tar that wouldn't come out of my crockpot. I almost threw the whole pot away. If you try apple butter- make sure it tested and you don't end up with the mess I did. Good luck!
Serious Chocolate: Brazilian Brigadeiros
Thanks for the recipe, the clarifications and the suggested modifications...will definitely (try to) make this this weekend. ^_^
Gadgets: Rival Crock Pot
Oops, I meant this...
Gadgets: Rival Crock Pot
There are thousands (millions, probably) of crock pot recipes on the net, here are a few places to start:
http://crockpot365.blogspot.com/
http://allrecipes.com/Recipes/Main-Dish/Slow-Cooker/Main.aspx
http://allrecipes.com/Recipes/Main-Dish/Slow-Cooker/Main.aspx
Gadgets: Rival Crock Pot
@LearP, just make sure you're cooking things for the appropriate amount of time! There are some good guides online (Rival's site has a good guide right here: http://www.crock-pot.com/CustomerService.aspx?id=faq&fgid=44) and you can get infinitely creative with recipes. Start simple: try about 2 lbs of beef cubes with 1 cup of water and a packet of onion soup mix or ranch dressing mix--three ingredients in the pot and you're done. As you get more comfortable, you can try things like a Moroccan-inspired stew: same amount of beef; two each of onions, tomatoes, finely diced; one and a half lemons, thickly sliced; cinnamon, salt, pepper, garlic, and ras el hanout all to your taste. Enjoy!!
Gadgets: Rival Crock Pot
Yes, crockpot recipes, please!
Gadgets: Rival Crock Pot
Please, o, please post more recipes because all that I have ever made in my Crock Pot bears a striking resemblance to shoe leather. Somehow the forty clove garlic chicken was insipid, the pot roast tough and dry, what is wrong with me? I can do it stovetop in my wannabee LeCreuset, but not in the Crock Pot.
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Ate there today. We ordered as per above. Burgers were one degree over-cooked. Onions were good. Burgers were small but I was glad to not be too full afterwords.
I rate them as fine if you are in the area but not worth a trip.