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MrSlam's Overnight Counterintuitive Oatmeal 1 cup steel cut oats 2 cup water 1 cup half 'n half Brown sugar Cinnamon Honey Mix in slow-cooker or a crockpot on the stove over a burner set to low. Cover. Wait 8 hours. You get to choose the brown sugar/cinnamon/honey amounts, but I'm a horrible person so I dump far too much in there. Sure you can flavor it after it's done cooking, or you can not be a pussy about it and just dump it in. MrSlam fucked around with this message at 18:02 on Apr 21, 2016 |
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Apr 21, 2016 17:56
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| # ¿ May 14, 2024 18:08 |
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Anne Whateley posted:Tl;dr the choice isn't usually between crock pot stew and pâté; the choice is usually between crock pot stew and Hungry Man or McDonalds. I can vouch for this. I don't think I've ever cooked a meal everyday for a full week before because I'm not as cool and handsome and rich and successful as Mindphlux, but when I do find the time to cook it's nice to know I can toss a bunch of stuff in a heating implement and let it sit. Since the invention of the pot, that's been about half of what cooking is. If I can make toast with a hair dryer and it still tastes like toast I'm not gonna judge the toast for not being cooked in a toaster. MrSlam fucked around with this message at 18:58 on Apr 22, 2016 |
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Apr 22, 2016 15:25
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I'm going through my grandma's index card recipe box and there's bunches of crockpot recipes in there. But looking at it all I think I'll post the entire collection in its own thread when I'm done transferring it digitally. Here's a sample: Crockpot Pork Roast [from June Rick's (my great grandma's) recipes] 4lb 16oz jellied cranberry sauce 1/2 cup apple juice 1/4 cup sugar 2 tbs brown mustard 2 tbs cornstarch 1/4 cup cold water 1/2 tsp salt Place June used to be in charge of the kitchen up at Rick's college (now BYU-Idaho). A number of the recipes in the collection are hers, but other recipes included are my grandma's own recipes, recipes shared with her from various housewives grandma hung out with, family-friends and relatives, recipes from newspapers she read, etc. It's kind of a snapshot of 1950's/60's/70's home cooking. If you wanted to make a casserole that included a can of mushroom soup, grandma's your man. edit: because drat it grandma! Nobody likes dry pork but you! MrSlam fucked around with this message at 02:03 on Apr 26, 2016 |
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Apr 25, 2016 18:30
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If you google 'crockpot pork loin' you'll get a ton of recipes so I guess not? I mean, it's not a sin or anything but if it were me I'd brown it first. That might've been implied though.
MrSlam fucked around with this message at 00:28 on Apr 26, 2016 |
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Apr 26, 2016 00:23
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At least my great grandma, grandma, dad, and 20 search engine pages worth of results have tried it. And I remember eating it, and it tasted good and moist so...
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Apr 26, 2016 01:39
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| # ¿ May 14, 2024 18:08 |
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Anne Whateley posted:If you enjoy it, knock yourself out. If you have the option, a pork shoulder would be much better for the crock pot, and the loin could be sous vided or reverse seared. I just asked my dad who told me when he cooked it for us it was 2-3 hours on a low setting in the oven, but he'd recommend changing it to pork shoulder as well and keeping the hours at 5-6. I asked him why grandma cooked tenderloin that way and he said there was a health-scare involving pork (trichinosis) while she was alive so she purposefully overcooked it just in case. Also, she apparently liked it that way. His words. Thanks grandma! I owe Cavenagh and Ranter apologies now. MrSlam fucked around with this message at 02:39 on Apr 26, 2016 |
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Apr 26, 2016 01:59
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