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(Epicurious)   This week's Fark Food Thread: crockpot cooking. Post your successes, your failures, your recipes, your questions   (epicurious.com) divider line 562
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2177 clicks; posted to Main » on 20 Sep 2012 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-20 04:14:59 PM
Sorry about missing last week's thread. I was at home in bed sick.
 
2012-09-20 04:17:28 PM
I've had good luck with pulled pork & pulled beef. I'd have to dig out the recipes though, but they're pretty ridiculously simple.
 
2012-09-20 04:18:14 PM

"O"bserve:

s3.hubimg.com

/discuss
 
2012-09-20 04:18:31 PM
It's usually improvisational, I'm not a huge recipe person.
 
DGS [TotalFark]
2012-09-20 04:19:24 PM
Simple and awesome:

3-4 chicken breasts
Taco seasoning/spices of choice
1 medium/large jar salsa of choice

Cook on low for 5-6 hours (3 on high). Break apart chicken with a fork to shred it. Cook 1 more hour on low so meat absorbs juices.

Serve. Makes great tacos, burritos, nachos, or just squeeze lime over it and eat with a fork.

I see many good stew recipes coming up in this thread.
 
2012-09-20 04:19:27 PM
Grab a copy of Slow Cooker Revolution.
 
2012-09-20 04:20:35 PM

brap: It's usually improvisational, I'm not a huge recipe person.


neither am, by any means, but give us a rough idea. I'll post a few of my favorites in a bit.
 
2012-09-20 04:21:23 PM
I don't own a crock pot, and for some reason it conjures up negative feels. Like, very lazy and American. But I know that's silly ... I suppose that if I did own one I would make special dips for football games. Like artichoke spinach (nutmeg would be key) or a cheesy chipotle pepper(maybe even with heathen velveeta cheese!).
 
2012-09-20 04:21:50 PM
Chile Verde:

Chopped, browned pork butt
blend together some tomatillos, jalapenos, cilantro, onion, garlic, pepper and olive oil
Add that to enough stock to cover meat, cook for long as time.

Pull apart and put in warm tortillas and have foodgasm
 
2012-09-20 04:22:08 PM
Slow-cooked beef roast:

One beef roast, the cheaper the better
One can beef broth
One large can (or two small ones) french onion soup
One soup can of water
One beer, the cheaper the better

Throw everything into the crockpot, cook on low for six to eight hours. Serve on crusty french rolls, open face, drizzling (or dumping) the au jous over it. Top with sour cream.

This is my FAVORITE recipe from childhood. I remember coming home after school and the whole house smelled awesome. Enjoy!
 
2012-09-20 04:22:58 PM
I generally shoot for the not quite stew meat and veggies. Just get a hunk of beef, chop up tons of veggies, maybe some beef broth, salt and pepper. Fantastic for warming you up in the winter.
 
2012-09-20 04:23:56 PM

DGS: I see many good stew recipes coming up in this thread.


I've never had luck with slow cooker stew. It always comes out too watery for me. I've had much, MUCH better luck with stovetop stew.
 
2012-09-20 04:24:13 PM
The idea of throwing shiat into a pot and taking off for hours is just ... Well it isn't in my constitution.

/sorry.
 
DGS [TotalFark]
2012-09-20 04:24:31 PM

generalDisdain: Slow-cooked beef roast:

One beef roast, the cheaper the better
One can beef broth
One large can (or two small ones) french onion soup
One soup can of water
One beer, the cheaper the better

Throw everything into the crockpot, cook on low for six to eight hours. Serve on crusty french rolls, open face, drizzling (or dumping) the au jous over it. Top with sour cream.

This is my FAVORITE recipe from childhood. I remember coming home after school and the whole house smelled awesome. Enjoy!


Pretty sure I can smell that already. Nice.
 
2012-09-20 04:25:05 PM
simple pot roast ( without potatoes )

3# cheap beef
32oz low sodium beef broth
8 large carrots, sliced into 1.5 "long pieces
1 large brown or white onion, cut into wedges
2 bay leaves
white pepper, black pepper kosher sea salt to taste.
1 shake of slap yo mama hot version.
low heat, 9 hours.
 
2012-09-20 04:25:37 PM
Just throwing this out there:

Don't forget you were doing something in the crock pot. Had a roommate who did this once. 24 hours later I turned off the crock pot but otherwise left it alone. 48 hours after that one of my other roommates noticed it and asked what it was. 24 hours after THAT we all got drunk and duct taped it shut, covered it in biohazard stickers (because there were things moving in it) and put it in the roommate's bed.
2 hours later it was clean in the sink.
 
2012-09-20 04:25:39 PM

Mrs.Sharpier: I don't own a crock pot, and for some reason it conjures up negative feels. Like, very lazy and American. But I know that's silly ... I suppose that if I did own one I would make special dips for football games. Like artichoke spinach (nutmeg would be key) or a cheesy chipotle pepper(maybe even with heathen velveeta cheese!).


I love mine. I use it a ton. It's great when you've got a busy day planned and don't want to have to worry about dinner. And pot roast is one of the few things everyone in my house likes, so there's that.
 
DGS [TotalFark]
2012-09-20 04:25:43 PM

Mrs.Sharpier: The idea of throwing shiat into a pot and taking off for hours is just ... Well it isn't in my constitution.

/sorry.


You're missing out. Your call, and all, but do you think braising for hours is different just because someone checked it more often?
 
2012-09-20 04:25:47 PM

Mrs.Sharpier: The idea of throwing shiat into a pot and taking off for hours is just ... Well it isn't in my constitution.

/sorry.


What? That's how humans made food for thousands of years
 
2012-09-20 04:26:41 PM
My biggest success was a version of the US Senate Navy Bean Soup recipe:

The Famous Senate Restaurant Bean Soup Recipe

2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.
 
2012-09-20 04:27:14 PM

InfamousBLT: Just throwing this out there:

Don't forget you were doing something in the crock pot. Had a roommate who did this once. 24 hours later I turned off the crock pot but otherwise left it alone. 48 hours after that one of my other roommates noticed it and asked what it was. 24 hours after THAT we all got drunk and duct taped it shut, covered it in biohazard stickers (because there were things moving in it) and put it in the roommate's bed.
2 hours later it was clean in the sink.


Great story.

What was he smoking to forget about the crock-pot on the counter?
 
2012-09-20 04:27:26 PM

DGS: Pretty sure I can smell that already. Nice.


It's unreal, honestly. :)
I almost forgot, we usually make a metric ton of it, and freeze the leftovers off in 12 ounce disposable containers. That makes a difference when the weather is hot, so the crockpot doesn't heat up the house all day.
 
2012-09-20 04:27:52 PM

Angry Drunk Bureaucrat: DGS: I see many good stew recipes coming up in this thread.

I've never had luck with slow cooker stew. It always comes out too watery for me. I've had much, MUCH better luck with stovetop stew.


beef broth,cooked meat (cook it first so all the blood and oil doesn't end up in the broth), assorted vegetables and whatever spices you want. come back in 6 hours
 
DGS [TotalFark]
2012-09-20 04:27:56 PM
Btw, Soosh, good call with the coming season. This topic works for me.
 
2012-09-20 04:28:25 PM
Green? Just to rub it in the faces of the Liter 47%?
 
2012-09-20 04:29:00 PM
Pork, slow cooked with minimal spices, and then shredded for pulled pork sandwiches, or burritos, or just about anything.

Just add the appropriate seasonings for what you are after.
 
2012-09-20 04:29:26 PM

we'refromthesamestory: InfamousBLT: Just throwing this out there:

Don't forget you were doing something in the crock pot. Had a roommate who did this once. 24 hours later I turned off the crock pot but otherwise left it alone. 48 hours after that one of my other roommates noticed it and asked what it was. 24 hours after THAT we all got drunk and duct taped it shut, covered it in biohazard stickers (because there were things moving in it) and put it in the roommate's bed.
2 hours later it was clean in the sink.

Great story.

What was he smoking to forget about the crock-pot on the counter?


Life. The guy is the dumbest smart guy I know. He's insanely smart, actually working on his PhD right now...but he's also insanely scatterbrained. He just straight up forgot about it for no apparent reason at all. He did stuff like that all the time though, so this was nothing new. Just one of the many hilarious / annoying things he would forget to do.
 
2012-09-20 04:29:40 PM
A lot of terrible food gets made in crock pots. It's very easy to create bland, watery food. Main thing is to season properly, use as little fluid as you can get away with, drain off the fat that rises to the top if you're cooking meat, and add a splash of acid - usually lemon or lime juice - to brighten it up just before serving.

Also: browning. Browning is your friend. Just because the crock pot is sold as a lazy cooking device doesn't mean you should ignore the browning step if you're making a chili or stew.
 
2012-09-20 04:30:02 PM

Mrs.Sharpier: The idea of throwing shiat into a pot and taking off for hours is just ... Well it isn't in my constitution.

/sorry.



CROCK not chamber.
 
2012-09-20 04:30:08 PM

Angry Drunk Bureaucrat: I've had good luck with pulled pork & pulled beef. I'd have to dig out the recipes though, but they're pretty ridiculously simple.


My recipe for pulled pork involves placing the pork in the crock pot with the contents of one can of root beer, and cooking the hell out of it until it simply falls apart (8 hours? all day?). Then drain it, break it up with a fork, and add the bbq sauce of your choice.

Best served on a hoagie roll with some shredded cheddar cheese, and some sauteed onions/green peppers.

/yummy
 
2012-09-20 04:30:11 PM
Boston butt, fat removed.
Season with brown sugar/cayenne pepper.
Do a flavor injection of half apple vinegar, half sweet wine.

Cook for 8 hours on low.

Orgasm.
 
2012-09-20 04:30:35 PM

ModernPrimitive01: Angry Drunk Bureaucrat: DGS: I see many good stew recipes coming up in this thread.

I've never had luck with slow cooker stew. It always comes out too watery for me. I've had much, MUCH better luck with stovetop stew.

beef broth,cooked meat (cook it first so all the blood and oil doesn't end up in the broth), assorted vegetables and whatever spices you want. come back in 6 hours


Yup. Done all that. Still never turns out quite right.
 
2012-09-20 04:30:48 PM
easy split pea soup

2 bags dried split peas, soaked overnight then rinsed
1 ham hock ( if you can find nitrate/nitrite free, all the better )
3 stalks celery, diced
1 white onion, diced
4 large carrots, diced
1# pork or ham chunks, cubed or diced
1 large potato, skinned or not, cubed
3 bay leaves
basic salt pepper garlic to taste
2 cans chicken or beef broth or one of each
water as needed ( add boullion cubes as desired )
add it all to the crock ( low heat, save the potato cubes for later),
low heat 4 hours.add the potatoes, low heat, 4 hours. remove bay leaves and serve
You can use a jelly strainer or hop bag for the hocks so you dont have to pick out bones
 
2012-09-20 04:31:14 PM

brap: Mrs.Sharpier: The idea of throwing shiat into a pot and taking off for hours is just ... Well it isn't in my constitution.

/sorry.


CROCK not chamber.


hahahaha
 
2012-09-20 04:31:19 PM

DGS: Mrs.Sharpier: The idea of throwing shiat into a pot and taking off for hours is just ... Well it isn't in my constitution.

/sorry.

You're missing out. Your call, and all, but do you think braising for hours is different just because someone checked it more often?


I love braising, I suppose I might be missing out in time saving and all that, but I wouldn't want to braise if I weren't around to check on it.

To each their own, when I cook I constantly taste.
 
2012-09-20 04:31:33 PM
Creamy Mac & Cheese - yeah, it's from Paula Deen, but I don't care it is so good!


2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.


I've got more recipes at home - I'll add some later.
 
2012-09-20 04:31:47 PM

Gordian Cipher: Angry Drunk Bureaucrat: I've had good luck with pulled pork & pulled beef. I'd have to dig out the recipes though, but they're pretty ridiculously simple.

My recipe for pulled pork involves placing the pork in the crock pot with the contents of one can of root beer, and cooking the hell out of it until it simply falls apart (8 hours? all day?). Then drain it, break it up with a fork, and add the bbq sauce of your choice.

Best served on a hoagie roll with some shredded cheddar cheese, and some sauteed onions/green peppers.

/yummy


Yup. That's my recipe too... but I add an onion & a pinch of cayenne with the pork and root beer. (Ginger ale also works.)
 
2012-09-20 04:32:06 PM

Mrs.Sharpier: The idea of throwing shiat into a pot and taking off for hours is just ... Well it isn't in my constitution.

/sorry.


I usually do it on the weekend, generally when I'm making other stuff in the oven. Pulled pork, spareribs, lamb shanks, marinara, corned beef, beans with ham hocks, and so forth. It's rare that I leave it alone during the day when I'm at work, but that's more because I have a dog that can see the counter and can stand up and be almost as tall as me.
 
DGS [TotalFark]
2012-09-20 04:32:17 PM

ModernPrimitive01: Angry Drunk Bureaucrat: DGS: I see many good stew recipes coming up in this thread.

I've never had luck with slow cooker stew. It always comes out too watery for me. I've had much, MUCH better luck with stovetop stew.

beef broth,cooked meat (cook it first so all the blood and oil doesn't end up in the broth), assorted vegetables and whatever spices you want. come back in 6 hours


That sums it up well, though I often don't completely cook the meats first. A sear on it is nice.

I am looking for a nice lamb navarin recipe. There are plenty online but feedback from people I can interact with is of value to me. One sticking point is recommended cut of the meat.
 
2012-09-20 04:32:43 PM
I use my crockpot less than I probably should. It usually only appears when we have parties.

This dip is a big hit though:

8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 boneless, skinless chicken breasts, cooked and shredded

Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
Bake uncovered for 20-25 minutes, until the dish is heated through. Serve with crackers, pita chips, sliced bread or vegetables.

NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. Similarly, you can mix blue cheese and mozzarella, or use portions of each.
*I used sliced baguettes and celery for dipping...mmm, MMMM!
 
2012-09-20 04:32:56 PM
Great topic, soosh! Thanks.
 
DGS [TotalFark]
2012-09-20 04:32:57 PM

oldfarthenry: Green? Just to rub it in the faces of the Liter 47%?


These are greened weekly.
 
2012-09-20 04:33:52 PM
cowboy beans (one person recipe)
1/2 pound ground beef (brown it first or don't)
1 can Bush's baked beans
maybe 1/2 cup bbq sauce
chopped onions (as much as you like)
2-3 sliced hot dogs
3-4 slices of pre-cooked bacon spread on top

cook 5-6 hours on low......serve with corn bread, corn dodgers, or hoecakes
 
2012-09-20 04:34:41 PM
this also works: pork loin in hard apple cider with sprigs of rosemary and aromatic vegetables. Serve with boiled or roasted potatoes.
 
2012-09-20 04:35:11 PM
Since were rolling into football season here is a fave around our house this time of year.

1 large block Velveeta cheese like substance
1 pound HOT Jimmy Dean bulk sausage
1 jar Pace picante Sauce (Medium heat is really good but you can use mild if youre a NANCY BOY OR GIRL)

Brown and drain the sausage.
Put all the above ingredients into the crock pot. Wait until Velveeta is melty gooey and stir occasionally. Serve with your choice of crackers or chips.

Easy and delicious
 
2012-09-20 04:35:24 PM
Hoppin John:
After soaking the black eyed peas (you may use green split peas if you miss the cambells split pea soup) in water over night.
You put the peas, drained in the pot with:
An onion, cut up. (the size of the onion chunks is your preference)
Ham. You can use jowls, or feet, or just a bone in ham steak. Point is, you don't need a lot of ham. You do need the marrow fo hoppin john. It's a new year's dish. (hang over cure)
And black pepper, to taste, and cover with water.
You might put a bay leaf in there, too. I don't care.
You turn it on and forget about it.
Let it cook slow.
You'll want to eat it before it's done, but don't.
It will drive you farking out of your mind it will smell so farking good.
But don't. It's done when the bean are mushy. no sooner.
I don't care how good it smells, you git your cotton pickin' hands away from that pot and git out da kitchen.
Wait for it.
When them beans is mushy, it's done. Let it cool a bit, cause I garuntell you you will burn yourself if you rush it.

Now I'm hungry, dammit.
 
2012-09-20 04:35:33 PM

soosh: Mrs.Sharpier: The idea of throwing shiat into a pot and taking off for hours is just ... Well it isn't in my constitution.

/sorry.

I usually do it on the weekend, generally when I'm making other stuff in the oven. Pulled pork, spareribs, lamb shanks, marinara, corned beef, beans with ham hocks, and so forth. It's rare that I leave it alone during the day when I'm at work, but that's more because I have a dog that can see the counter and can stand up and be almost as tall as me.


Does the counter get hot underneath it?
 
2012-09-20 04:35:47 PM

thejoyofpi: this also works: pork loin in hard apple cider with sprigs of rosemary and aromatic vegetables. Serve with boiled or roasted potatoes.


Pork loin is best in crock pots. It's delicious and just seems to work amazingly with it. No clue why, someone smarter with food could probably say.
I like throwing carrots in with mine. MMMM
 
2012-09-20 04:36:02 PM

thejoyofpi: Also: browning. Browning is your friend. Just because the crock pot is sold as a lazy cooking device doesn't mean you should ignore the browning step if you're making a chili or stew.


Crap. I missed adding that step in my pot roast . Browning is important and only take a few minutes.
My mistake
 
2012-09-20 04:36:27 PM

Angry Drunk Bureaucrat: Gordian Cipher: Angry Drunk Bureaucrat: I've had good luck with pulled pork & pulled beef. I'd have to dig out the recipes though, but they're pretty ridiculously simple.

My recipe for pulled pork involves placing the pork in the crock pot with the contents of one can of root beer, and cooking the hell out of it until it simply falls apart (8 hours? all day?). Then drain it, break it up with a fork, and add the bbq sauce of your choice.

Best served on a hoagie roll with some shredded cheddar cheese, and some sauteed onions/green peppers.

/yummy

Yup. That's my recipe too... but I add an onion & a pinch of cayenne with the pork and root beer. (Ginger ale also works.)


I've done it with cola, too, but there's something about the root beer. The cayenne sounds like a good idea, I'll have to try it.

And the bbq sauce can be anything from a bottle of storebought to that pot of your own molasses-based concoction that you've been simmering over an open pit fire for a week and a half.
 
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