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Location: Finally made it to Florida and lovin' every minute!
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I don't own a crock pot anymore, but think about it on occasion. My mom (who isn't a great cook, but don't ever tell her I said so) once put a smoked ham in the crock pot and let it go all day. Man, that was one of the tastiest hams I've ever had! And I'm not a big ham fan. It was so tender and tasty and she said the broth that comes from it makes a terrific soup.
Being we're just 2 and retired I really don't have a need for a crockpot. But can see it's value when you have a busy family and/or work outside the home.
When we first looked at homes out here tho-one we viewed had something so delicious smelling cooking in the crock-almost invited myself for dinner.
Seems like half the crock pot dishes I have had are over cooked meat in mushroom soup/onion soup.....the other half at pot lucks have pineapple and marschino cherries....or are over-cooked pasta. I think I will stay witht the dutch oven.
Like anything, it depends what the cook puts in it! Many crock pot cooks are drawn to the convenience of turning it on and walking away, so they are also drawn to convenience recipes that involve opening and dumping a bunch of cans.
I use the crock pot for its slow-cooking abilities and the fact that it heats up my house less in summer, for the most part. I'm not a "cream of" cook so my crock pot stuff is probably nothing like the stuff you've had at potlucks.
I brought home some extra lobsters from work last night. So today I made some lobster and broccoli fried rice. I squeezed a little lemon on top before serving.
BTW I used to work as a waitress about 15 years ago. Recently, I got a job in the catering department of a seafood restaurant just to make some extra money for house repairs. I forgot about the side benefits of being fed well on the job. So... for those foodies on a budget, I recommend getting a part time job at the right restaurant or caterer!
Like anything, it depends what the cook puts in it! Many crock pot cooks are drawn to the convenience of turning it on and walking away, so they are also drawn to convenience recipes that involve opening and dumping a bunch of cans.
I use the crock pot for its slow-cooking abilities and the fact that it heats up my house less in summer, for the most part. I'm not a "cream of" cook so my crock pot stuff is probably nothing like the stuff you've had at potlucks.
I know that I was maligning some really good cooks and crock pots, and I am not against them or even an occassional cream of mushroom soup recipe....I just don't want my pot roast to taste like my chicken to taste like my pork etc.
I am still interested in the crock pot....not ruling it out.
Elston, I have 3 crock pots in different sizes and I am going to buy another one. For me they are invaluable. I make the most sensational Rump pot roast in it. First I brown all four sides in the cast iron skillet, then I simmer it all day with beef & chicken broth, fresh garlic poked in all the sides, with sliced onion. When it is done I put the roast in a corning ware and put in the fridge for the next day. Gravy goes into a jar. The next day, I slice the roast paper thin, slicing it cold makes it so easy, discard the fat, and thicken the gravy. Absolutely delicious.
For the holidays, I will make chicken tortellini soup with little meatballs, my guests serve themselves from one of the crockpots.
2 wks from now I am catering at a restaurant for 50 employees (Italian food) at a Steakhouse lol. I will bring one of my crockpots full of red gravy (spaghetti sauce) and they will serve themselves.
Oh and yes, to make my life even easier, Reynolds has crockpot liners, I don't even have to clean the pot.
I always make my gravies myself so everything that comes out of the crockpot tastes like it supossed to.
Elston, I have 3 crock pots in different sizes and I am going to buy another one. For me they are invaluable. I make the most sensational Rump pot roast in it. First I brown all four sides in the cast iron skillet, then I simmer it all day with beef & chicken broth, fresh garlic poked in all the sides, with sliced onion. When it is done I put the roast in a corning ware and put in the fridge for the next day. Gravy goes into a jar. The next day, I slice the roast paper thin, slicing it cold makes it so easy, discard the fat, and thicken the gravy. Absolutely delicious.
For the holidays, I will make chicken tortellini soup with little meatballs, my guests serve themselves from one of the crockpots.
2 wks from now I am catering at a restaurant for 50 employees (Italian food) at a Steakhouse lol. I will bring one of my crockpots full of red gravy (spaghetti sauce) and they will serve themselves.
Oh and yes, to make my life even easier, Reynolds has crockpot liners, I don't even have to clean the pot.
I always make my gravies myself so everything that comes out of the crockpot tastes like it supossed to.
I'm making buffalo legs, baby limas, brown rice with mushroom gravy. Iced tea.
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Chowder for the Chow Hound!
