wrote
cshenk wrote:

I tend to cook lower fat, not because of diet reasons, but cholestrol
ones.

OK, fair enough.

Grin, had to. You'll see little trails of dietary shifts in many of my
messages, all due to various reasons. I've learned to cook around such so
it's not painful or untastey.

Oh, I'll add I'm fairly infamous for crockpots. I try not to overweigh
the
group about it but I've been a happy crockpot user since 1978. I've
almost
always got something going in one, for a ready noshe.

Well, I'm not a big crock pot user, but I do find I can slow cook
some ribs pretty well in one. Pot roast/stew works well also.

That too! Especially the pot roasts. I've ben crock potting so long, I'm
not really sure how to do one right any other way. Doesnt matter as I like
the crock versions.

For meatloaf I use the microwave. In fact that's my plan for this
evening. This thread has made me consider trying it in the crock pot,
but not today, I got up too late and didn't have time to start it.

No problem! Microwave cookery is one I've never adapted to. I found too
many solutions with other gear before i ever had one, to really back adapt
now. Oh I can warm stuff up in one, but thats pretty much all it's used
for.

Hey, if you use stock regular and would like to have a thread on how to make
a simple stock *easy* in a crockpot, let me know. It's way cheaper than
doing it on a stove and it isnt hard at all.

On Thu, 15 May 2008 14:00:14 -0400, "cshenk" wrote:

Hey, if you use stock regular and would like to have a thread on how to make
a simple stock *easy* in a crockpot, let me know.

I'd be glad to hear your method.

Tara

"Tara" wrote

Hey, if you use stock regular and would like to have a thread on how to
make
a simple stock *easy* in a crockpot, let me know.

I'd be glad to hear your method.

Ok! I'll start a new thread for it since not related to this one other than
both use a crockpot g.

"Tara" wrote

Hey, if you use stock regular and would like to have a thread on how to
make
a simple stock *easy* in a crockpot, let me know.

I'd be glad to hear your method.

Ok, it's posted! It takes longer to type up, than it does to do. I use
about 1 quart of stock minium a week here and we make all ours from scratch.
I do 5 types of stocks but chicken or duck are the easiest ones to explain.

When you see it, the onion skins are to develop the deep color you want in a
stock. Use no more than 1/2 cup onion skins for chicken or you will have
brown chicken stock (grin).

On Thu, 15 May 2008 14:44:34 GMT, blake murphy
wrote:

On Wed, 14 May 2008 19:43:00 -0400, "cybercat"
wrote:

hahaha! I actually thought about it. Then I remembered the hard boiled egg
debate.

I am the one who makes perfect hard boiled eggs every single time regardless
of elevation the SAME way, SAME cooking time. Apparently it's magic.


the eggs must become engulfed in your aura.

Boiled eggs are not difficult, unless they are *too* fresh! Mom
raised chickens, I know these things....



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