Recent content by sherifffruitfly

Good to know - thanks!

So I put the broth, spices, veggies, and big hunk of chuck in the cooker, let 'er rip for 8 or so hours. I think I've noticed that even as late as like 7 hours into the cooking, the meat isn't really all that tender. It seems like most of the uberfallaparttender process really happens in like...

I've heard that if you cool it, allowing the fat to solidify on top, and taking it out, the liquid can then be reduced to make a sauce. Anyone tried this?

Problem solved! I took a nap. hahhahah!!!

Hi all, I'm gonna slowcook me some chicken cacciatore, and don't feel like waiting for the chicken to finish thawing. Can I safely toss it (and all the other ingreds) in the cooker and let 'er rip for 7 hours? Or does it truly need to be fully thawed before going in the cooker? Thanks!

Hard to go wrong when you start with 2lbs of meat! :lol:

Interesting - sounds good! It's on the list!

I'm headin to the market tomorrow - so I'll pick up all I need there. Thanks!

mmmm.... Chick parm, please!

Oooh - chicken of some sort - excellent idea! Now... what *kind*???

I've done pot roast and ribs so far. Looking for suggestions for my 3rd slowcooker experience!

zomg - the ribs were soooo good! I dumped in some tabasco with about 3 hours to go on em to add a little bit of zing - excellent choice! (or for the hoity toity: the spiciness of the chili sauce providided an excellent counterpoint to the sweetness of the marinade liquid) I took them out of...

I haven't cooked it, but lamb kafta (or something like that) is my fav lamb dish. It's Indian - lamb meatballs in some sort of sauce. No idea how to make it or what's even really in it, but I love it!

heh. Starting from scratch (rimshot) can be a bit daunting. I'm not a "good cook" by any stretch of the imagination, but I like what I make, and so have the others who have eaten it. My basic approach: start with "mixture" types of things. Curries, casseroles, and so on. With things like that...

Ok - should I just do the standard procedure when it's done: reduce the liquid to make a sauce, and maybe toss the ribs under the broiler for a few minutes to make em look crispy and pretty? I assume they'll look kinda gnarly after being in liquid for 24 straight hours.... (2nd time using...