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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?

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!

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

Hi all, Have had the (beef) ribs marinating all night, time to plop them in the slowcooker. It just occurred to me that I have no idea what liquid to cook em in. Ideas?

This is a girl I want to impress and hopefully date, after she dumps her current bf, mind you. :P Looking for a good chopping style machete thingamajiggie, of this general form-factor: http://www.chefscatalog.com/img/products/285x285/21752_285.jpg Hope to spend between $100 and $200 (you can...

I'm after med-rare, doing this recipe: Simply Recipes: Marinated Tri-Tip Roast with Mushrooms and Garlic Recipe The tri-tip is about 1.75 lbs. Suggestions?

If water didn't boil away, would we use that instead? Is there some other reason? It just occurred to me while watching my pork chops sizzle. :)

I"m doing this recipe: http://www.ehow.com/how_17702_make-red-wine.html And just thought for giggles I'd turn the oven to 175 and let 'er rip all day. Is that a workable plan?

It sounds like the most wonderful substance EVAH! Anybody happen to know where you can get it in Seattle?

Hi all, I'm looking to buy a rice cooker, and have no idea what I'm looking for. I'd like to get it on Amazon, so if anyone has examples of good ones there, I'd be much appreciative! But even just tips on what-to-look-for would be great too! Thanks! cdj

Hi, I'd like to to encrust the roast in peppercorns somehow, and then roast it. What are some typical ways to do this? Thanks!

... Or at least they look very different to me. (a) Is roasting supposed to be covered or uncovered? (b) Is roasting supposed to be done in a liquid, or sans? I've seen all four possibilities above described at "roasting". Lil help?

... or dutch oven. I do have a big ol pot that I usually use for crab legs that's big enough to hold the roast and veggies, though. I'd like to cook this on the stove, but all the recipes I see talk about crock pot temperature settings that I don't know how to translate to the stove. Lil help?

Hi all, I got some wings along with my pizza, and have em in the fridge. They're of the soft-rubbery-skin variety (WHO likes that? sheesh). I'm wondering if there's some kind of "crispification" magic that can be done when I reheat them. Any ideas?

Hi all, I've got some in the fridge that need to be cooked up, but I got no inspiration. Any ideas about what can be done with a minimum of fuss? "Ghetto-trashy" recipes don't bother me in the least :)

Hi all, Lookinig for something quick & yummy to do with my freshly thawed tri-tip. It looks a little bit too thick for easy/even/effective frying. I'm hoping for something quick (under 1 hour) and light on the auxilliary ingredients. Any suggestions?

*Cooked* noodles going into the oven, or *uncooked*? I want to make my first casserole, and while I'm completely comfortable with the throw-any-ol-crap-in-it-you-like idea, I'm a bit stymied on what the state of the noodles should be. lil help? casserole-virginally yours, cdj

I'm sure I'm the last person in the world to hop on this particular boat, but wutever.... I'll never fry bacon again, god willing - baking it has every virtue and no vice. It's like magic - I sweartagod! :lol:

Is it ruined/not worth cooking? Is it fine? What can I expect? Marinade: red wine (shirrah - all I had handy lol) and a bunch of herbs/spices. Was in the fridge for approx 48 hours instead of 24.

Hi all! A few years back I went to a party, and there was a crock pot there full of the world's most wonderful substance (ie it had a lot of meat). Description - as best as I can recall - follows. Can anyone help identify and/or throw out recipe idea along these lines? (1) It had meat. A lot...

Hi all, Just soliciting ideas again.... I'm thinking something like: heavy cream, parm cheese, bleu cheese, paprika, red pepper flakes, garlic and thyme for the sauce. I've found in the past that the parm/bleu combo is AWESOME. Put whatever the cheapest crab (king, snow, dungeness) I can...

Hi all, I feel like curry tonite, and am sick of making it with chicken - too much chicken curry.... So I was thinking of making crab curry. And I'm thinkin I should use king (rather than dungeness) because you get better "crab chunks" with king, while a lot of dungeness is small n...

Hi all, After I get suitably liquored tonite, I'm gonna grill me some pork chops. I'm also gonna make rice and sausage gravy - a heart-attack-on-a-plate if ever there was one. It's gonna happen, so don't try to talk me out of it - LOL I can however recognize that if the pork chops are TOO...

Hi all, So I can go to my grocery store about 3 blocks away, and get whole crabs for $3/lb. Can I freeze them? For how long? I don't typically do anything all that special with em - heat n eat with butter, or mix with garlic n parm to layer on a steak, or crab fett fredo is about it.... I'd...