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Old 11-26-2007, 04:27 PM   #11
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Quote:
Originally Posted by DramaQueen View Post
CHARLIED: I don't think I would recommend putting a pot on the stove and leaving it unattended overnight. This is a dangerous thing to do. Crock pots are another matter. They're designed to be left alone and have an automatic shutoff should there be a problem. If you have a gas range, and the flame goes out during the night, you have big trouble.

Thank you for your consideration, but unfortunately I've never seen 24 quart crock pot. Would have been nice though, I agree.
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Old 11-26-2007, 08:27 PM   #12
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Thank you for your consideration, but unfortunately I've never seen 24 quart crock pot. Would have been nice though, I agree.
I have an 18 or 20 quart one. The GE "Roaster" also works as a crock pot!

Here.
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Old 11-26-2007, 09:49 PM   #13
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poultry bones need no more than 3 or 4 hours to extract their flavor. extra time makes the broth cloudy but not tastier. Root veggies and arromatics, (carrots parsnips onions and celery parsley bay leaf) all add to the flavor. Once the broth is made, strained and seasoned, cook whatever stuff in it you like. I like noodles, escarole, and cauliflower, as well as carrots sting beans and the turkey meat. Tarragon is my herb of choice. But as you see on this thread, there are tons of variations, all look real tasty.
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Old 11-26-2007, 10:34 PM   #14
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Thanks Callisto.
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Old 11-26-2007, 11:16 PM   #15
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No problem CharlieD!! I love mine. I use it to make my VAT of chili every year and for my superbowl parties. It was less than most of the crock pots out there and surprisingly easy to clean because the pot removes. I highly recommend it.
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Old 11-27-2007, 12:36 AM   #16
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I have one, too, Calli. Mine is Hamilton Beach. I highly recommend them, Charlie. They are a useful tool for a lot of applications. Used mine as an extra oven this Thanksgiving. A real lifesaver.
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