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FetusSlapper posted:Will chunks of meat( cut up pork picnic roast with the skin/fat cap removed) cook safely on top of potatoes and onions in a slow cooker? I filled it 2/3rds onions/potatoes/garlic and then the last 1/3 is filled with big chunks of pork. I cut up and froze the skin/fat cap to use for beans and split peas through the month. Yeah, it will be fine. But your potatoes will be mush by the end. If I'm using the slow cooker and potatoes are part of the meal, I usually just cook them separately before serving. Otherwise, an hour to an hour and a half before serving, put the potato chunks in the cooker and crank it to high. But more than two hours and you're going to get potato soup.
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Apr 23, 2015 17:04
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Senior Scarybagels posted:I am going on a bike tour that's why I was looking for stuff that can last, I don't really want to go MRE if I can. I have made these for hikes: 1/2 cup peanut butter 1/2 cup honey 1 cup dry milk 1 cup uncooked rolled oats wheat germ Combine peanut butter and honey Gradually stir in dry milk and oatmeal Shape into balls and roll in wheat germ. Let dry several hours before storing. For your main meal some crusty bread and some preserved meat like a cured sausage. A lot of hard cheeses will be fine too.
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Apr 23, 2015 17:11
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Mr. Wiggles posted:Yeah, it will be fine. But your potatoes will be mush by the end. If I'm using the slow cooker and potatoes are part of the meal, I usually just cook them separately before serving. Otherwise, an hour to an hour and a half before serving, put the potato chunks in the cooker and crank it to high. But more than two hours and you're going to get potato soup. I've used red potatoes for slow cooker beef stew with a six hour cooking time and had them come out perfectly solid. I left the skin on and cut them into fairly large chunks so that probably helped, this was on high heat for the whole six hours.
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Apr 23, 2015 17:22
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FetusSlapper posted:Will chunks of meat( cut up pork picnic roast with the skin/fat cap removed) cook safely on top of potatoes and onions in a slow cooker? I filled it 2/3rds onions/potatoes/garlic and then the last 1/3 is filled with big chunks of pork. I cut up and froze the skin/fat cap to use for beans and split peas through the month. How much liquid is in there? Basically you want to get the centre of the meat up to about 120+ F within 4 hours, otherwise you're entering the DANGER ZONE (the potatoes will be mush though)
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Apr 23, 2015 17:31
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EAT THE EGGS RICOLA posted:How much liquid is in there? Basically you want to get the centre of the meat up to about 120+ F within 4 hours, otherwise you're entering the DANGER ZONE No liquid, just whatever renders out of the meat really. I'm using yukon golds cut in half and I'm going to mash them up with jalapenos when its all done.
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Apr 23, 2015 18:22
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FetusSlapper posted:No liquid, just whatever renders out of the meat really. I'm using yukon golds cut in half and I'm going to mash them up with jalapenos when its all done. That sounds a little sketchy. I'd cook the meat separately, but then, I also don't know what I'm doing, so I tend to stay on the cautious side.
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Apr 23, 2015 18:51
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It'll work but it'll be a gray mess and probably not look that appetizing. I'd do it then chill the pork, slice it the next day, and sear it.
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Apr 23, 2015 19:13
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EAT THE EGGS RICOLA posted:How much liquid is in there? Basically you want to get the centre of the meat up to about 120+ F within 4 hours, otherwise you're entering the DANGER ZONE Can you clarify this? I don't really do much slow cooking at all, but I thought the whole point of it was that you can dump a bunch of food and turn it on then come back to a delicious meal later. There isn't much complexity or room for error since it's literally "put food in, push button" which led to believe that the device itself is designed in a way to safely prepare food. Are there issues with mixing food types or overfilling it that prevent the slow cooker from working properly for meat?
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Apr 23, 2015 19:44
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Teeter posted:Can you clarify this? I don't really do much slow cooking at all, but I thought the whole point of it was that you can dump a bunch of food and turn it on then come back to a delicious meal later. There isn't much complexity or room for error since it's literally "put food in, push button" which led to believe that the device itself is designed in a way to safely prepare food. Are there issues with mixing food types or overfilling it that prevent the slow cooker from working properly for meat? Keeping any meat between 40 and 140 F for 4 hours or greater is entering the "Danger Zone" - that's where pathogenic bacteria will multiply and poop out toxins. Depending on how long it takes to heat up whatever's inside, and depending on the starting temperatures involved, it might be unsafe.
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Apr 23, 2015 20:07
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What SymmetryrtemmyS said, plus slow cookers are supposed to be used with some sort of liquid to carry the heat from the crock into the food, without a liquid heat will pass much more slowly into the food which could cause your food to go bad before it cooks.
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Apr 23, 2015 20:29
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AVeryLargeRadish posted:What SymmetryrtemmyS said, plus slow cookers are supposed to be used with some sort of liquid to carry the heat from the crock into the food, without a liquid heat will pass much more slowly into the food which could cause your food to go bad before it cooks. Gotcha, this is more what I was after. I'm well aware of the danger zone and leaving food out, I was just led to believe that it wasn't an issue with slow cooking because the crockpot itself would inherently avoid that by keeping food above that temperature. Makes sense that it needs liquid to help with conduction. The few times I've used my crockpot have just been following recipes so it never dawned on me that there was a way to screw it up but I guess that's just because there's always been a liquid of some sort involved. Thanks for clarification.
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Apr 23, 2015 20:42
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Senior Scarybagels posted:I am going on a bike tour that's why I was looking for stuff that can last, I don't really want to go MRE if I can. Put thin slices of raw beef under your seat and they will be warmed and tenderized while you ride.
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Apr 23, 2015 20:44
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Very Strange Things posted:Put thin slices of raw beef under your seat and they will be warmed and tenderized while you ride. I keep a ham cube under my dick and a cherry tomato in my armpit during my commute. By the time I get to work, all I need is two toothpicks and voilà. In the cyclist's case, he should keep the beef on top of the seat, not underneath. It's a common mistake.
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Apr 23, 2015 22:13
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tonberrytoby posted:Traditional dry sausage or cured bacon. Hard cheeses. Dry bread. Add "eating an entire Vidalia onion" and you've described my friend's camping breakfasts!
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Apr 23, 2015 22:32
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I'm eating a pork steak right now. Is there anything I can do with the bone? I usually just throw it out.
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Apr 24, 2015 00:25
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Juice Box Hero posted:I keep a ham cube under my dick and a cherry tomato in my armpit during my commute. By the time I get to work, all I need is two toothpicks and voilà. In the cyclist's case, he should keep the beef on top of the seat, not underneath. It's a common mistake. I keep ham cubes inside my chamois, and let them warm up with the heat emanating from my junk. The cherry tomatoes I like chilled, so I attach them to a specially attached photo film canister that sits inside my spokes, so that the wind when it hits it keeps it cool. Also I run over my steaks with my tires to make sure it really is tenderized. On a serious note, what would be a good hard cheese?
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Apr 24, 2015 01:03
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Senior Scarybagels posted:I keep ham cubes inside my chamois, and let them warm up with the heat emanating from my junk. The cherry tomatoes I like chilled, so I attach them to a specially attached photo film canister that sits inside my spokes, so that the wind when it hits it keeps it cool. I really like Blue cheese. It has a fun smell. In my experience it doesn't melt easily. It's a little crumbly, though.
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Apr 24, 2015 01:13
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I saw a lamb shoulder blade chop for 3 bucks; it's about 1/2 thick, but looks good. What do I do with it? Cook it like a steak?
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Apr 24, 2015 03:20
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I made some canelés yesterday. They were delicious and easy to make. https://www.youtube.com/watch?v=ce8-9kCrkUw This recipe works really well: http://www.chefsteps.com/activities/caneles--2
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Apr 24, 2015 09:02
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Autographed Book posted:I saw a lamb shoulder blade chop for 3 bucks; it's about 1/2 thick, but looks good. What do I do with it? Cook it like a steak? Very very rare. A little bit of garlic, salt, pepper, and a lot of rosemary.
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Apr 24, 2015 14:51
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Oy vey, the woman hosed up big time. She was using the oven as a proofing box*, when she forgot about her dough and turned the oven up to 350 for something else and then went to take a dump. And she was raising her dough in a large Tupperware container. Thankfully, I was home, and I smelled it before it got too bad. How does one removed a smear of molten plastic from the bottom of your oven? I wiped it up and got most of it, but there is still some residue. My only thought was to crank the oven up and burn through it, but I'd rather not make any MORE toxic smoke then we already have. *its still cold up north, and leaving something in the oven with the light on keeps the temp around 80 degrees or so.
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Apr 24, 2015 16:30
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Squashy Nipples posted:Oy vey, the woman hosed up big time. Get a dolly and drag the oven outside and do it. Good luck getting the smell out of the oven. I put a plug-in teapot on a smoothtop range once. Oooops. I got all the melted rubber off though.
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Apr 24, 2015 16:49
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Bob Morales posted:Good luck getting the smell out of the oven. Yeah, I was afraid of that... and she still wants to try and salvage the dough!  Proof of how uneven the heat is in my oven.
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Apr 24, 2015 17:09
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I'd, uh, throw that dough out. You may be able to use some good oven cleaner to get the plastic residue off. Plastic is oil based, so there's a chance that the cleaner could remove it like it would other baked on grease.
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Apr 24, 2015 17:27
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My grandma did the same thing a couple times, once on Thanksgiving, which was exciting. I would wait for it to cool and break out a paint scraper.
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Apr 24, 2015 17:47
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i like nice words
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Got any pics of the melted plastic? how low will your oven go? you might be able to heat it enough to turn it from solid and scrape it up.
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Apr 24, 2015 17:56
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The remaining smear was thinner then a piece of paper, so I hit it with a little acetone and it came right off. After airing out the oven for an hour, we cranked it up to 500 for a while just to be sure. Seems fine now. I can't tell if the house still smells, because I caught a snoot full of black smoke when I opened the oven, and my sinuses are a mess right now. Mr. Wiggles posted:I'd, uh, throw that dough out. Yeah, I made her pitch it. It's really hard for her to throw food away, she has a hardcore depression-style hoarding thing going on.
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Apr 24, 2015 18:16
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Squashy Nipples posted:
Do you garden at all, or have a yard? Try composting! It turns kitchen scraps into BLACK GARDEN GOLD. I feel so much better disposing of kitchen scraps and too old leftovers in that thing. With that and recycling, I only fill a garbage can maybe once a month.
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Apr 24, 2015 19:18
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Need ideas for jello shots using whiskey/bourbon.
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Apr 24, 2015 21:37
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Bee's knees/Gold Rush? (black tea/lemon/honey/bourbon)
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Apr 24, 2015 21:45
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Boulevardier? (2 part Bourbon or Rye, 1 Part Vermouth Russo, 1 Part Campari)
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Apr 24, 2015 22:09
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Cavenagh posted:Boulevardier? (2 part Bourbon or Rye, 1 Part Vermouth Russo, 1 Part Campari) This, I substitute aperol at times for a sweeter and less bitter twist.
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Apr 24, 2015 22:24
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Oh, loving perfect I have negroni stuff so yeah, negronis and boulevardiers. So loving classy.
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Apr 25, 2015 03:43
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There is a food/recipe blogger's website I want to find. It's driving me crazy. She is from somewhere green on the Eastern seaboard e.g. Vermont, Massachusetts Is Korean Has a white website with a photo at the top and recipes on a side bar Has a recipe for some kind of Korean/soy sauce beef (recipe includes sugar) Most of the stuff is like 'healthy superbowl snacks' Title may or may not have 'mom' in it Any ideas? She has her own mailing list and does the recipe blogging stuff as a career but google is totally failing me today.
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Apr 25, 2015 19:43
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Anyone have a good recipe for Nam Sod?
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Apr 26, 2015 01:23
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I've got three pounds of flank steak. What should I marinade it in before I grill it tomorrow?
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Apr 26, 2015 02:11
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The Glumslinger posted:I've got three pounds of flank steak. What should I marinade it in before I grill it tomorrow? We do this one all the time, it's good: http://www.seriouseats.com/recipes/2011/05/steakhouse-style-grilled-marinated-flank-stea.html
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Apr 26, 2015 02:35
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In the past, I've resorted to the first one that pops on Google Search. It's pretty similar to the Serious Eats one, by the looks of it.
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Apr 26, 2015 02:43
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The Glumslinger posted:I've got three pounds of flank steak. What should I marinade it in before I grill it tomorrow? I've also done a "general asian" kind of marinade with all sorts of meats and it works great -- just minced up ginger, garlic, scallion, soy, and some heat (sriracha or some dried chilles, etc).
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Apr 26, 2015 15:16
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The Glumslinger posted:I've got three pounds of flank steak. What should I marinade it in before I grill it tomorrow? http://www.maangchi.com/recipe/jangjorim
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Apr 26, 2015 15:21
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