I hate to admit this, but i meant to type Coker in the subject line, messed up, and came up with a quick story about slow cookers
Guilty as charged.
ha ha ha, you guys all have the UC (Unicycler’s Curse)
D: I need to catch it. Help!
rice.
I have a rice/slow cooker in my room but I’m super lazy with it, I have made rice, noodles, soup, and tea in it.
One time I went really crazy and made chicken soup and poured a beaten egg into it!!
Any chili chefs use a slow cooker? I’d love a good chili recipe.
My future-mother-in-law made some killer beef stew in her slow cooker. 'Twas a bit rich for my taste… she threw in huge chunks of beef fat along with the beef and, yeah, it was tasty, but I couldn’t eat but a small bowl.
Add a little flour to that egg and you have…
…egg drop soup!
I make it all the time.
I also thought that Brian said slow Coker. I thought it was going to be slow motion video cuts of his next uni production.
Slow cookers are good for chili especially if you like the meat in your chili to be really soft and fall apart. Use Chuck and cube it into 1 inch cubes, and just stew it long enough for the connective tissue to dissolve, when the meat falls apart. It’s done then, not cooked, it will have been cooked a while ago, you want the collagen to have dissolved, because when it does, it makes gelatin, and that will make your chili amazing.
I personally prefer making chili in 20 minutes with a pressure cooker, it’s amazing.
Count me in.
Most of the good suggestions were taken but (with the proper accessories) you can make bread, however with the invention of the bread machine it becomes completely unecessary to do this.
Are we talking crock-pot here. How in the world do you make bread in a crock-pot?
yeah you can make flat bread for sure, but bread dough on low prolly could rise in there, good environment. Not sure about the baking process and how it would work xD
Ah, I’d never thought of having bread dough rise in there. I’m going to give that a try. Seems like it would be a little too warm though… still what an idea!
It’s about half my diet
Seriously, I cook up a crock twice a week. I freeze half of it in qt containers. Cause I like variety, and can’t eat the whole crock full of beans in a fresh period of time.
Split pea soup. Carrots, onions, salt, pepper, garlic, olive oil, celery. Don’t forget the slit peas. Gotta have them. I also add some garbanzos and a few Lima beans.
Black beans - salt ,pepper, garlic, onion, any meat that’s not fish, kidney beans. Add a can of corn, tomatoes. Oh yeah, black beans.
Pinto chili - Pinto beans, kidney beans, Lima, garbanzo, and any other bean you want to throw in. Salt, pepper, red pepper, chili powder, onion, garlic, any meat that’s not fish, olive oil. The hardest part, a tiny (less then 1/8 teaspoon) of cinnamon. To much, and it’s still ok, but it will smell like cinnamon. It’s supposed to be the secret ingredient, although it will taste ok even if it smells like you are baking candy rolls. The tiniest touch of cinnamon makes chili mysteriously rich tasting.
Cooking notes
1 I don’t list measures cause I do it a bit different each time. You should have fun and experiment also. There is no perfect recipe, and it will be a gradual progression to finding your tastiest mix. I likely want mine spiced different then you do, just look at the ingredients, and try them to your taste. Google for more ingredient ideas.
2 Black beans will stain all the other stuff black, so add colorful stuff late, if color is important to your presentation.
3 Look over the beans carefully at the start. They usually throw a few tiny mud balls into each bean bag.
4 You don’t have to soak the beans overnight. They will be done in about 4 hours cooked from dry. Split peas in about 3 hours.
5 Fill the pot with no more then 1/3 of dried beans. Then add water a few inches over the level of beans. The beans will swell and you will still have some space to add other stuff, and be able to stir it without it overflowing.
Have fun with your crock pot.
I am sure you will be throwing in a dash of this and 3 shakes of that like a pro after you have a few pots under your belt. Other then adding to much salt, it’s hard to really ruin beans in a crock.
Or maybe you were going to audition? 
thanks for all the ideas!
In my experience, my bean dishes always come out better when I soak and rinse the beans, then cook them. They aren’t so… erm… beany…
There’s some sort of coating on most beans that is indigestible by some people (hence the gassiness that ensues shortly after consumption), and the soak/rinse process seems to get rid of most of it.
A second rinsing after the cooking, if possible, allows even the most sensitive stomachs to handle beans.
It’s not actually a coating, or anything, that’s a folk legend.
It’s a complex carbohydrate/sugar (that is all throughout the bean) that our body doesn’t have the enzymes to break down, so it passes through the intestines (a lot like fiber, but not exactly) until the large intestines. In the large intestines, there’s a bacteria that digests the complex sugar, but in the process creates gas. That is why we fart after havin beans. Only way to prevent it is to use a “gas eliminator” enzyme on your beans. Or eat a piece of moldy bread, the same enzymes are in that bread x]
you got to go with stew. I turn on my crokpot in the morning and when i get home i smell stew throught the house.
ps this is making me hungry
mmm stew
i can’t argue with the ‘the house smells good’ argument!
here is what my house currently smells like, I can’t wait for supper! (my first SLOW COKER meal)
Make the dough, put it in a alluminum enclosure that fits in the crock pot and plug it in. I think theres some taking it out kneeding and letting it rise again somewhere in there but I’m not exactly sure. We haven’t done it in a while but we used to because it uses less electricity and dosen’t heat up the house.
Slow cooker? Cassoulet
Hey, Brian:
Any decent French cookbook offers that
“slowly cooked on the back of the stove since Our Lord was a teenager, dump everything in you have on the verge of going bad in the refrigerator” recipe.
Cassoulet is a slow cookers dream, it is French peasant cooking that wastes nothing and does make your house smell good.
You should be able to find “Larousse Gastronomique”, the encyclopedia of classic French cooking in Toronto, cheap. I got my copy(Crown edition, 1100 pages) at a flea market for $2.
Best from the right coast of Canada where we need spurs in order to Ride a Lobster.
william