Comments on: It's a Crock

By: ScentScelf

ScentScelf — Wed, 14 Oct 2009 18:56:17 +0000

Tallgrass beef! Responsibly raised, grass-fed. In fact, maybe I’ll make some up for my peeps tonight, so I can continue to give you the good word…

By: scenthive

scenthive — Tue, 13 Oct 2009 22:31:44 +0000

Well that does it then! I am getting that book

And I have made two soups so far and both have been delicious. So easy too. I’m not much of a beef gal, but I’ll take your word for it

By: ScentScelf

ScentScelf — Tue, 13 Oct 2009 21:43:18 +0000

Ah, missed this when you first put it up…I second SakeCat’s “Not Your Mother’s Crock Pot” recommendation. On the other hand, I also use…my mother’s crock pot recipe book! And most roasting recipes can be adapted.

I have to say — sorry, vegetarians — one of the best things that comes out of my crock pot is a beef stew with lots of potatoes and onions. And soup, soup, soup.

By: scenthive

scenthive — Fri, 09 Oct 2009 15:21:03 +0000

I want to hear about the best beans! I’ve already used mine twice. I made a great potato corn chowder and threw some cauliflower in for good measure…it was delicious!

Let’s trade some recipes

By: Angela

Angela — Fri, 09 Oct 2009 14:53:26 +0000

Hey, crock pots rule. I don’t have a family, but I use mine all the time. The best beans you’ll ever make will be in a crock pot, I’m telling you. We’ll have to talk.

By: scenthive

scenthive — Wed, 07 Oct 2009 01:06:26 +0000

Thanks for the cookbook recs! So for the potatoes, no water needed? Just stick ‘em in?? Cool! Too good to be true

By: sakecat22

sakecat22 — Tue, 06 Oct 2009 23:54:07 +0000

A couple of cookbook recommendations:
- Not Your Mother’s Slow Cooker. All of the recipes I’ve tried have been fabulous.

- Andrew Schloss – The Art of the Slow Cooker. The recipes here have a bit more pre-work, but the results are worth it.

Try new potatoes in the slow cooker. Just stick those in the slow cooker and let go 6-10 hours depending on the size. The potatoes seem extra “potatoey” this way.

Love the blog. Good luck with the slow cooker.

By: scenthive

scenthive — Tue, 06 Oct 2009 18:45:12 +0000

Congee! Love the name and shall give it a try. Sounds yummy for breakfast with some honey or agave syrup!

Thanks,
~T

By: Dabney

Dabney — Tue, 06 Oct 2009 17:00:52 +0000

Trish, I have a small crock pot that I use to make congee in. Congee is a many thousands year old recipe for ‘rice soup’. The long, slow cooking makes for easy assimilation/absobtion of the grains medicinal properties (other ingrediants can be added). Is Excellent for those folks convalescening or with weak digestion (me) needing easy food to digest. In the evening I put in one part grain (rice, millet) to 5 or 6 parts water. I have my crock pot plugged into a timer so it comes on around midnight to cook till 6 or so. Tastes Great, really!
Dabney