We're having a potluck lunch at work tomorrow, and I'd like to use my
crockpot - I've only ever used it for keeping things warm, but I'm
up for using it to cook.

There are a million crockpot recipes out there on the web, but I
thought that I'd ask here where the people seem more real: Do you
have a favorite crockpot recipe that travels well (not too soupy!)
and cooks in, say, 4 hours? I'll do the prep work at home in the
morning, then let it cook at the office.

Thanks for your help!

--
Mike Brandt

Mike Brandt wrote:
> We're having a potluck lunch at work tomorrow, and I'd like to use my
> crockpot - I've only ever used it for keeping things warm, but I'm
> up for using it to cook.
>
> There are a million crockpot recipes out there on the web, but I
> thought that I'd ask here where the people seem more real: Do you
> have a favorite crockpot recipe that travels well (not too soupy!)
> and cooks in, say, 4 hours? I'll do the prep work at home in the
> morning, then let it cook at the office.

Whatever you choose (you give not a hint even as to category)I think it
would be prudent to fully cook it at home and then bring the crock to
work for reheating. In fact, especially since it's obvious you're
barely a newbie cook, I'd strongly suggest you prepare the dish at home
by conventional methods and then use the crock at work strictly for
what it actually is, a chaffing dish. In fact whatever you decide to
prepare first do a test run at home... your co-workers are not your
guinea pigs. I can actually cook but still would never consider serving
a dish I hadn't prepared previously. Why don't you play it safe, dump
a few cans of your favorite baked beans into the crock with a pound of
sliced hotdogs... that's what the vast majority of rfc's crockers would
actually do, although they'd claim something gormay; pressure potted
southern fried chicken (nuked chicken dogs w/blackeyed peas).

Sheldon

Mike Brandt wrote:
> We're having a potluck lunch at work tomorrow, and I'd like to use my
> crockpot - I've only ever used it for keeping things warm, but I'm
> up for using it to cook.
>
> There are a million crockpot recipes out there on the web, but I
> thought that I'd ask here where the people seem more real: Do you
> have a favorite crockpot recipe that travels well (not too soupy!)
> and cooks in, say, 4 hours? I'll do the prep work at home in the
> morning, then let it cook at the office.
>
> Thanks for your help!

I got rave reviews over this and many requests for the recipe. Note the
recipe is not for the crockpot but I adapted it and it works just fine. It
does have a sauce, but if here's a tip. Seal the crockpot well with foil
and then put the lid on. Use two large rubber bands to secure the lid by
stretching the bands from one handle, over the lid, to the other handle.

Savory Chicken

2 lbs. chicken thighs
peanut oil for frying*
1/2 c. chopped onion
2 cloves minced garlic
2 thin slices ginger root
1/2 c. teriyaki sauce
1/2 c. water
2 Tbs. dry sherry
2 Tbs. brown sugar

Heat oil in a large deep skillet* (I broil them on a rack to reduce fat).
Quickly fry chicken until golden brown. Remove chicken and drain all but a
little of the oil. Stir in onion, garlic and ginger. Cook, stirring, about
2 minutes. Blend together teriyaki, sherry, water and sugar. Add chicken
back to the pan; bring sauce just to the boil and then reduce the heat.
Cover and simmer about 40 minutes, adding more water if necessary. Also if
necessary thicken the sauce with a cornstarch slurry. Remove chicken to a
platter and spoon the sauce over the chicken.

Note, after the chicken is browned and the vegetables are sauteed, the
entire thing may be finished in a crockpot on HIGH, about 3 hours. Good for
pot lucks.

Jill

One time on Usenet, Mike Brandt > said:

> We're having a potluck lunch at work tomorrow, and I'd like to use my
> crockpot - I've only ever used it for keeping things warm, but I'm
> up for using it to cook.
>
> There are a million crockpot recipes out there on the web, but I
> thought that I'd ask here where the people seem more real: Do you
> have a favorite crockpot recipe that travels well (not too soupy!)


Hmmm, I like teriyaki chicken wings in the crockpot for potluck, but
you have to tape or otherwise secure the lid during travel, so that
might be "too soupy". Chicken & Rice is good, see recipe at end of
post. Or look for the "Crock Pot Twist on Meatloaf" and/or "Ping:
Jill (Crockpot Meatloaf)" threads via Google.

> and cooks in, say, 4 hours? I'll do the prep work at home in the
> morning, then let it cook at the office.

Make sure you've got it on "high" during the cooking phase, then
turn to "low" to hold the tempurature for a while, no more than
an hour...

Crock Pot Chicken & Rice (Jani Briggs)

10-12 chicken thighs, skinless and boneless
1½ C. raw white or brown rice (not Instant rice)
3½ C water
1 10 oz. can cream of mushroom soup
1½ T. butter or margarine
1 green pepper, diced
½ small white onion, diced
2 tsp. salt
1 clove garlic, crushed
Black Pepper (to taste)
Worcestershire sauce (to taste)

Put all ingredients into crock pot, mix well. Cover; cook on "low"
setting for 8-10 hours, or "high" for 4-5 hours. Stir once or twice
during last two hours, adding more water if necessary.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

One time on Usenet, "jmcquown" > said:

> It does have a sauce, but if here's a tip. Seal the crockpot well
> with foil and then put the lid on. Use two large rubber bands to
> secure the lid by stretching the bands from one handle, over the
> lid, to the other handle.

<snip>

Now, that's a handy tip -- thanks, Jill... :-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Gal Called J.J. wrote:
> One time on Usenet, "jmcquown" > said:
>
>> It does have a sauce, but if here's a tip. Seal the crockpot well
>> with foil and then put the lid on. Use two large rubber bands to
>> secure the lid by stretching the bands from one handle, over the
>> lid, to the other handle.
>
> <snip>
>
> Now, that's a handy tip -- thanks, Jill... :-)

You're quite welcome. Until I got my bigger oval crockpot a couple of years
ago, which came WITH bands (heheh) and a zip-up travel case to keep it warm,
I was already doing that. Should have patented the idea. Hindsight is
20/20

Jill

Gal Called J.J. wrote:
> One time on Usenet, "jmcquown" > said:
>
> > It does have a sauce, but if here's a tip. Seal the crockpot well
> > with foil and then put the lid on. Use two large rubber bands to
> > secure the lid by stretching the bands from one handle, over the
> > lid, to the other handle.
>
> <snip>
>
> Now, that's a handy tip -- thanks, Jill... :-)
>
Another handy tip I use myself is use the Glad Press-n-Seal to secure
the "soupyness". I have traveled with it and it does work, well. I was
suprised myself. I had made Spegetti Sauce.

Monica

wrote:
> Gal Called J.J. wrote:
>> One time on Usenet, "jmcquown" > said:
>>
>>> It does have a sauce, but if here's a tip. Seal the crockpot well
>>> with foil and then put the lid on. Use two large rubber bands to
>>> secure the lid by stretching the bands from one handle, over the
>>> lid, to the other handle.
>>
>> <snip>
>>
>> Now, that's a handy tip -- thanks, Jill... :-)
>>
> Another handy tip I use myself is use the Glad Press-n-Seal to secure
> the "soupyness". I have traveled with it and it does work, well. I was
> suprised myself. I had made Spegetti Sauce.
>
> Monica

That's a good idea, too. I haven't tried the Press-n-Seal stuff since I
rarely use plastic wrap but I always have foil on hand. I'll keep it in
mind. Does the food have to be at room temp before you use the Glad wrap?

Jill

In article >,
(Gal Called J.J.) wrote:
..
>
> Crock Pot Chicken & Rice (Jani Briggs)

> 1½ C. raw white or brown rice (not Instant rice)
> 3½ C water

> 1½ T. butter or margarine

> ½ small white onion, diced

How much? The measure shows up as a pi sign on my newsreader. Thanks.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Tue 05 Apr 2005 11:51:38a, Melba's Jammin' wrote in rec.food.cooking:

> In article >,
> (Gal Called J.J.) wrote:
> .
>>
>> Crock Pot Chicken & Rice (Jani Briggs)
>
>> 1½ C. raw white or brown rice (not Instant rice)
>> 3½ C water
>
>> 1½ T. butter or margarine
>
>> ½ small white onion, diced
>
> How much? The measure shows up as a pi sign on my newsreader. Thanks.

Comes through in fractions on mine.

1-1/2 c rice
3-1/2 c water
1-1/2 T butter
1/2 small white onion

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

wrote in
ups.com:

>
> Gal Called J.J. wrote:
> > One time on Usenet, "jmcquown" > said:
> >
> > > It does have a sauce, but if here's a tip. Seal the crockpot well
> > > with foil and then put the lid on. Use two large rubber bands to
> > > secure the lid by stretching the bands from one handle, over the
> > > lid, to the other handle.
> >
> > <snip>
> >
> > Now, that's a handy tip -- thanks, Jill... :-)
> >
> Another handy tip I use myself is use the Glad Press-n-Seal to secure
> the "soupyness". I have traveled with it and it does work, well. I was
> suprised myself. I had made Spegetti Sauce.
>
> Monica
>

Those oven roast bags make good liners for crock pots when cooking messy
hard to clean up after things. You just toss the bag when finished. They
also help in stopping spills.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Melba's Jammin' wrote:
> In article >,
> (Gal Called J.J.) wrote:
> .
> >
> > Crock Pot Chicken & Rice (Jani Briggs)
>
> > 1=BD C. raw white or brown rice (not Instant rice)
> > 3=BD C water
>
> > 1=BD T. butter or margarine
>
> > =BD small white onion, diced
>
> How much? The measure shows up as a pi sign on my newsreader.
Thanks.

The rest of the recipe reads

2 teaspoons salt
1 clove garlic, crushed
black pepper to taste
Worcestershire sauce to taste

Mac

Wayne Boatwright wrote:
> On Tue 05 Apr 2005 11:51:38a, Melba's Jammin' wrote in
> rec.food.cooking:
>
>> In article >,
>> (Gal Called J.J.) wrote:
>> .
>>>
>>> Crock Pot Chicken & Rice (Jani Briggs)
>>
>>> 1½ C. raw white or brown rice (not Instant rice)
>>> 3½ C water
>>
>>> 1½ T. butter or margarine
>>
>>> ½ small white onion, diced
>>
>> How much? The measure shows up as a pi sign on my newsreader.
>> Thanks.
>
> Comes through in fractions on mine.
>
> 1-1/2 c rice
> 3-1/2 c water
> 1-1/2 T butter
> 1/2 small white onion

Fractions here, too, Wayne. 1/2, Barb.

Jill

I've been uncertain about cooking chicken in my slow cooker (Westbend
with a metal container and separate flat base). I'd be concerned about
the temp not coming up quick enough to prevent bacteria. ????Has anyone
used this type successfully? Thanks....Sharon

"Gal Called J.J." wrote:
>
> One time on Usenet, Mike Brandt > said:
>
> > We're having a potluck lunch at work tomorrow, and I'd like to use my
> > crockpot - I've only ever used it for keeping things warm, but I'm
> > up for using it to cook.
> >
> > There are a million crockpot recipes out there on the web, but I
> > thought that I'd ask here where the people seem more real: Do you
> > have a favorite crockpot recipe that travels well (not too soupy!)
>
> Hmmm, I like teriyaki chicken wings in the crockpot for potluck, but
> you have to tape or otherwise secure the lid during travel, so that
> might be "too soupy". Chicken & Rice is good, see recipe at end of
> post. Or look for the "Crock Pot Twist on Meatloaf" and/or "Ping:
> Jill (Crockpot Meatloaf)" threads via Google.
>
> > and cooks in, say, 4 hours? I'll do the prep work at home in the
> > morning, then let it cook at the office.
>
> Make sure you've got it on "high" during the cooking phase, then
> turn to "low" to hold the tempurature for a while, no more than
> an hour...
>
> Crock Pot Chicken & Rice (Jani Briggs)
>
> 10-12 chicken thighs, skinless and boneless
> 1½ C. raw white or brown rice (not Instant rice)
> 3½ C water
> 1 10 oz. can cream of mushroom soup
> 1½ T. butter or margarine
> 1 green pepper, diced
> ½ small white onion, diced
> 2 tsp. salt
> 1 clove garlic, crushed
> Black Pepper (to taste)
> Worcestershire sauce (to taste)
>
> Put all ingredients into crock pot, mix well. Cover; cook on "low"
> setting for 8-10 hours, or "high" for 4-5 hours. Stir once or twice
> during last two hours, adding more water if necessary.
>
> --
> J.J. in WA ~ mom, vid gamer, novice cook ~
> "You still haven't explained why the pool is
> filled with elf blood." - Frylock, ATHF

Melba's Jammin' > wrote in news:thisisbogus-
:

> How much? The measure shows up as a pi sign on my newsreader. Thanks.
>

Crock Pot Chicken & Rice (Jani Briggs)

1.5 Cup raw white or brown rice (not Instant rice)
3.5 Cup water

1.5 Tbsp. butter or margarine

half a small white onion, diced

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Wayne Boatwright > wrote in
:

> Comes through in fractions on mine.
>

It a newsreader feature ...Barb's quotation marks come thru to me as
superceded 2's and 3's. perhaps the 1/2 character sign in Mac-ese is a Pi
sign.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Melba's Jammin' wrote:
> In article >,
> (Gal Called J.J.) wrote:
> .
> >
> > Crock Pot Chicken & Rice (Jani Briggs)
>
> > 1=BD C. raw white or brown rice (not Instant rice)
> > 3=BD C water
>
> > 1=BD T. butter or margarine
>
> > =BD small white onion, diced
>
> How much? The measure shows up as a pi sign on my newsreader.
Thanks.
> --

Mine shows: 1.5 cups rice, 3.5 cups water, 1.5 T butter, 0.5 small
onion

biig wrote:
> I've been uncertain about cooking chicken in my slow cooker
> (Westbend with a metal container and separate flat base). I'd be
> concerned about the temp not coming up quick enough to prevent
> bacteria. ????Has anyone used this type successfully?
> Thanks....Sharon
>
Oh, absolutely. It works perfectly well. The chicken goes in cold and the
crock pot (even on LOW for long cooking) cooks it sufficiently to not worry
about bacteria.

Jill

> "Gal Called J.J." wrote:
>>
>> One time on Usenet, Mike Brandt > said:
>>
>>> We're having a potluck lunch at work tomorrow, and I'd like to use
>>> my crockpot - I've only ever used it for keeping things warm, but
>>> I'm up for using it to cook.
>>>
>>> There are a million crockpot recipes out there on the web, but I
>>> thought that I'd ask here where the people seem more real: Do you
>>> have a favorite crockpot recipe that travels well (not too soupy!)
>>
>> Hmmm, I like teriyaki chicken wings in the crockpot for potluck, but
>> you have to tape or otherwise secure the lid during travel, so that
>> might be "too soupy". Chicken & Rice is good, see recipe at end of
>> post. Or look for the "Crock Pot Twist on Meatloaf" and/or "Ping:
>> Jill (Crockpot Meatloaf)" threads via Google.
>>
>>> and cooks in, say, 4 hours? I'll do the prep work at home in the
>>> morning, then let it cook at the office.
>>
>> Make sure you've got it on "high" during the cooking phase, then
>> turn to "low" to hold the tempurature for a while, no more than
>> an hour...
>>
>> Crock Pot Chicken & Rice (Jani Briggs)
>>
>> 10-12 chicken thighs, skinless and boneless
>> 1½ C. raw white or brown rice (not Instant rice)
>> 3½ C water
>> 1 10 oz. can cream of mushroom soup
>> 1½ T. butter or margarine
>> 1 green pepper, diced
>> ½ small white onion, diced
>> 2 tsp. salt
>> 1 clove garlic, crushed
>> Black Pepper (to taste)
>> Worcestershire sauce (to taste)
>>
>> Put all ingredients into crock pot, mix well. Cover; cook on "low"
>> setting for 8-10 hours, or "high" for 4-5 hours. Stir once or twice
>> during last two hours, adding more water if necessary.
>>
>> --
>> J.J. in WA ~ mom, vid gamer, novice cook ~
>> "You still haven't explained why the pool is
>> filled with elf blood." - Frylock, ATHF

In article .com>,
"aem" > wrote:

> Melba's Jammin' wrote:
> > In article <d2ufgr$g09o >,
> > (Gal Called J.J.) wrote:
> > .
> > >
> > > Crock Pot Chicken & Rice (Jani Briggs)
> >
> > > 1½ C. raw white or brown rice (not Instant rice)
> > > 3½ C water
> >
> > > 1½ T. butter or margarine
> >
> > > ½ small white onion, diced
> >
> > How much? The measure shows up as a pi sign on my newsreader.
> Thanks.
> > --
>
> Mine shows: 1.5 cups rice, 3.5 cups water, 1.5 T butter, 0.5 small
> onion
>

Thank you - I was thinking that might be it, based on the rice and water
amounts. :-)
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

One time on Usenet, Melba's Jammin' > said:
> In article >,
> (Gal Called J.J.) wrote:
> ..
> >
> > Crock Pot Chicken & Rice
>
> > 1½ C. raw white or brown rice (not Instant rice)
> > 3½ C water
>
> > 1½ T. butter or margarine
>
> > ½ small white onion, diced
>
> How much? The measure shows up as a pi sign on my newsreader. Thanks.

Sorry, Mom -- "½" is 1/2. I didn't realize it was funky for some
newsreaders, I'll try to fix that in the future...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

jmcquown wrote:

> biig wrote:
>> I've been uncertain about cooking chicken in my slow cooker
>> (Westbend with a metal container and separate flat base). I'd be
>> concerned about the temp not coming up quick enough to prevent
>> bacteria. ????Has anyone used this type successfully?
>> Thanks....Sharon
>>
> Oh, absolutely. It works perfectly well. The chicken goes in cold
> and the crock pot (even on LOW for long cooking) cooks it sufficiently
> to not worry about bacteria.

I also have a West Bend with separate pot and base - one nice thing
about it is that the pot can be used on the stovetop. This lets you
bring the braising liquid quickly up to temperature. (Leafing through
the manual last night, I also discovered that the base can be used as
a griddle! If you don't mind making one pancake at a time, I suppose.)

Thanks, Jill and Jani, for the recipes and tips. I was about to make
Jill's recipe when I learned that someone else is doing teriyaki chicken.
But a braised chicken dish sounded good, so I decided to do a crockpot
coq au vin. I've saved your recipes, however, and will try them in the
future.

For the coq au vin, I adapted a recipe from the New York Times cook book.
Here's what I did:

I took 14 chicken legs, skinned them, then browned them in butter and
olive oil in a cast iron pan. While doing this, I diced about 2 oz. of
ham, chopped up an onion, minced a couple of cloves of garlic, and put
all of this plus the browned chicken legs in the crockpot. I added thyme,
bay leaves, salt and pepper to season. Then I warmed up 1/4 cup of
cognac, poured it over the chicken and ignited it. (Woo hoo! Flambe at
7 AM!) When the flames died out, I added about 1 1/2 cups of Bordaeux,
heated it to near-boiling on the stovetop, then drove it to work where
it now is simmering and making my office smell incredible.

I'll let you know how it turns out.

Thanks again,
-- Mike Brandt

Mike Brandt wrote:
> jmcquown wrote:
>
>> biig wrote:
>>> I've been uncertain about cooking chicken in my slow cooker
>>> (Westbend with a metal container and separate flat base). I'd be
>>> concerned about the temp not coming up quick enough to prevent
>>> bacteria. ????Has anyone used this type successfully?
>>> Thanks....Sharon
>>>
>> Oh, absolutely. It works perfectly well. The chicken goes in cold
>> and the crock pot (even on LOW for long cooking) cooks it
>> sufficiently to not worry about bacteria.
>
> I also have a West Bend with separate pot and base - one nice thing
> about it is that the pot can be used on the stovetop. This lets you
> bring the braising liquid quickly up to temperature. (Leafing through
> the manual last night, I also discovered that the base can be used as
> a griddle! If you don't mind making one pancake at a time, I suppose.)

Heh heh... and a BIG pancake at that!

>
> Thanks, Jill and Jani, for the recipes and tips. I was about to make
> Jill's recipe when I learned that someone else is doing teriyaki
> chicken. But a braised chicken dish sounded good, so I decided to do
> a crockpot coq au vin. I've saved your recipes, however, and will try
> them in the future.
>
You're welcome

> For the coq au vin, I adapted a recipe from the New York Times cook
> book. Here's what I did:
>
> I took 14 chicken legs, skinned them, then browned them in butter and
> olive oil in a cast iron pan. While doing this, I diced about 2 oz. of
> ham, chopped up an onion, minced a couple of cloves of garlic, and put
> all of this plus the browned chicken legs in the crockpot. I added
> thyme, bay leaves, salt and pepper to season. Then I warmed up 1/4
> cup of cognac, poured it over the chicken and ignited it. (Woo hoo!
> Flambe at 7 AM!)

What is it about men and fire? Never mind

When the flames died out, I added about 1 1/2 cups
> of Bordaeux, heated it to near-boiling on the stovetop, then drove it
> to work where it now is simmering and making my office smell
> incredible.
>
Where exactly is your office? I'll be there any minute now <G>

> I'll let you know how it turns out.
>
> Thanks again,
> -- Mike Brandt

Can't wait! I can smell it from here!

Jill

"Gal Called J.J." > wrote in message
...
> One time on Usenet, Mike Brandt > said:
[]>
> Crock Pot Chicken & Rice (Jani Briggs)
>
> 10-12 chicken thighs, skinless and boneless
> 1½ C. raw white or brown rice (not Instant rice)

Can you do half (that's for you, Barb) white and half brown rice? I know on
the stove top brown takes longer to cook - but i'm not sure whether it would
matter in the crockpot.
Teri


> 3½ C water
> 1 10 oz. can cream of mushroom soup
> 1½ T. butter or margarine
> 1 green pepper, diced
> ½ small white onion, diced
> 2 tsp. salt
> 1 clove garlic, crushed
> Black Pepper (to taste)
> Worcestershire sauce (to taste)
>
> Put all ingredients into crock pot, mix well. Cover; cook on "low"
> setting for 8-10 hours, or "high" for 4-5 hours. Stir once or twice
> during last two hours, adding more water if necessary.
>
>
> --
> J.J. in WA ~ mom, vid gamer, novice cook ~
> "You still haven't explained why the pool is
> filled with elf blood." - Frylock, ATHF

One time on Usenet, "Teri" > said:
>
> "Gal Called J.J." > wrote in message
> ...
> > One time on Usenet, Mike Brandt > said:
> []>
> > Crock Pot Chicken & Rice (Jani Briggs)
> >
> > 10-12 chicken thighs, skinless and boneless
> > 1½ C. raw white or brown rice (not Instant rice)
>
> Can you do half (that's for you, Barb) white and half brown rice? I know on
> the stove top brown takes longer to cook - but i'm not sure whether it would
> matter in the crockpot.

<snip>

I don't see why not -- I only recently swtiched to brown rice and
found that the cooking time in the crockpot is the same. A mixture
of brown and white rice would be nice, I may try that myself...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

jmcquown wrote:

> Mike Brandt wrote:
>>
>> I also have a West Bend with separate pot and base - one nice thing
>> about it is that the pot can be used on the stovetop. This lets you
>> bring the braising liquid quickly up to temperature. (Leafing through
>> the manual last night, I also discovered that the base can be used as
>> a griddle! If you don't mind making one pancake at a time, I suppose.)
>
> Heh heh... and a BIG pancake at that!

A big, funny-shaped oval pancake!

>> For the coq au vin, I adapted a recipe from the New York Times cook
>> book. Here's what I did:
>>
>> I took 14 chicken legs, skinned them, then browned them in butter and
>> olive oil in a cast iron pan. While doing this, I diced about 2 oz. of
>> ham, chopped up an onion, minced a couple of cloves of garlic, and put
>> all of this plus the browned chicken legs in the crockpot. I added
>> thyme, bay leaves, salt and pepper to season. Then I warmed up 1/4
>> cup of cognac, poured it over the chicken and ignited it. (Woo hoo!
>> Flambe at 7 AM!)
>
> What is it about men and fire? Never mind

Hey, booze and flames - what's not to love?

I forgat to mention that I also put in about a dozen small
crimini mushrooms.

>> When the flames died out, I added about 1 1/2 cups
>> of Bordaeux, heated it to near-boiling on the stovetop, then drove it
>> to work where it now is simmering and making my office smell
>> incredible.
>>
> Where exactly is your office? I'll be there any minute now <G>

Too late now, I'm afraid. Anyway, I'm in central New York State
so I don't think that you'd have made it in time.

The coq au vin was delicious, pretty much indistinguishable from
the normal oven version. There was a lot of other very good food too.
I've read accounts here of some pretty miserable sounding potlucks,
but ours are great - grad students from around the world bring all
sorts of tasty dishes, while we Americans do pretty darn well too.
My colleague the glassblower made quesadillas in her Fisher Isotemp
oven.

--
Mike Brandt

i don't really have any recipes. i don't measure anything. i think it's
neat we have the same last name!