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Think of it as a glass thermos, with one open end, that when exposed to the sun, the inside gets extremely hot. Hot enough to bake with.
Watercolor painting of my rice cooker. Apologies to my wife for leaving my painting stuff all over the kitchen table.
perfecting a basic concoction of meat and beans is my current personal mission. This is my third attempt:
2 cans of diced tomato
1 can of tomato paste
4 x celery, 1 x medium white onion
2 cans of kidney beans
6 sausages (browned beforehand)
mushrooms
4 cloves of garlic
1 teaspoon of salt
a heap of homemade chili seasoning
2 cups of chicken broth (rough estimate)
and I'll leave it in the crockpot on low for 6-8 hours.
Pumpkin cake with walnuts, ginger, and cookie crumbs sprinkled on top. As always, made in the rice cooker.
Jersey Shore Fightin’ Texas Aggie Ring made his first ever batch of “carnitas” today. Yes, he’s eaten aplenty, but he’s never made any at home.
Aggie Ring had me drive him to the store where he selected a nice 10-pound pork shoulder (also know as pork butt, or Boston butt). “Hmmm…” said Aggie Ring. “Pork Butt. Didn’t we use that term at Texas A&M?” At .40 cents/pound, they were almost giving it away. We chose the bone-in cut because you get the good flavor from the marrow in the bone.
When we arrived home, Aggie Ring cut most, but not all of the fat off. Again, that’s where you get the flavor. He seared the “butt” on all sides to help seal in the moisture while it was cooking. Then he put it into his pressure cooker along with some mojo criollo and some extra garlic and other spices typical in Mexican cooking.
Aggie Ring brought the pressure cooker up to pressure and let it go for three hours, letting the steam release naturally once he turned off the gas. When Aggie Ring opened up the cooker, he was amazed. The meat had totally fallen off of the bone! “Well, I’ll be damned.” said Aggie Ring.
When the meat had cooled, Aggie Ring “Pulled the Hell” out of it and spread it across a baking pan. He took the pan and put it on the top shelf of the oven under the broiler to caramelize the top layer of the pork. Aggie Ring rotated the pan once or twice and left it in until the meat started hissing and popping. “It’s done.” declared Aggie Ring.
Aggie Ring took a portion of the caramelized crispy (on one side) pork and poured some salsa verde on it. Then he garnished it with raw white onion and some chopped cilantro.
The movement Aggie Ring tasted his creation, he knew he’d be making this again. “The way the pork is caramelized on one size and crispy while soft and tender on the other makes it seem that it is the love child of bacon and roast pork.” he said. The raw white onion and cilantro complemented the Mexican spices he cooked the pork shoulder with.
“You’re awesome.” I told the Aggie Ring.
“No, Sir.” said Aggie Ring. “You’re… wait for it… awesome!”
That is all
its the cooling tower of the
nuclear energy power plant
some miles away from my home ...
looks not so bad ... works since 1977
...but is cooling a big dangerous fire ...
in a violent place we can call our country
is a mixed up man
and i guess thats me.
the sun's in the sky
but the storm never seems to end.
its a place of sorrow but we call it a home.
and the darkest thoughts
yeah, i guess they're my own
there's wealth in the bank
but there's nothing to show inside.
its cloudy now
its getting cloudy now
in a special place
that i call my life
the father was cruel and he lost his wife
but i don't see either
cause i live across the street
its a beautiful thing
when it starts to rain
a man who drinks just to drown the pain
and i can't stop from dreaming
there's something else.
its cloudy now
its getting cloudy now..
Ok, nothing glamorous about lentils, I know. Recipe is just titled Dal and is from "The Gourmet Slow Cooker" book.
Basically you use red or yellow lentils and add a little less than double the amount of liquid. I used about half chicken broth and half water. Sauté some onions and garlic in olive oil and add to pot. Book recommends fresh ginger of which I had none on hand. I decided to add a bit of bayleaf instead and removed it after cooking.
I cooked these for just about 3.5 hours on low and they were cooked as much I would have wanted them. They still had a wee bit of tooth to them without being hard.
It's served with greek style yogurt mixed with chopped fresh cilantro, drizzled with olive oil and sprinkled with salt and pepper. The book also recommends some serrano chiles for spice.
Both of us really enjoyed it and ate it for lunch and dinner. When Leo had them for dinner, he substituted the yogurt mix for feta and a touch of lemon. He said the lentils smelled just like his Italian grandmother used to make when he was young. This is actually my first time ever cooking lentils like this and I liked them quite well. I normally use french green or baby lentils in soups but I haven’t ever served them on their own. This is just a crazy cheap and filling dish that gave us a nice change from a lot of our meat heavy dishes we’ve been eating lately.
Aiden, 8-12 Category
This lost thing is a bowl with an oven attached to itself. It eats by squashing food with its tentacles. It's feet are pencils and it can draw whatever it wants.
This applesauce has about 5 ingredients and will your house smell so good. Delicious!
cookincanuck.blogspot.com/2009/10/family-crockpot-applesa...
continuing the sries of dull but functional household objects. i much prefer the top grills of old to the newer ones below the hob.
Electric Pressure Cooker
We proudly introduce ELEKTROTECH ELECTRIC PRESSURE COOKER, a new technology to serve multiple usage for Cooking. It will fully seal structure for more nutritious and super high cooking efficiency. The menu operation is very convenient and easy to operate.
Features
1. The most advanced Electric Pressure technology, safer and quicker.
2. Hard anodized non-stick inner pot.
3. High pressure and sealed cooking, be good at keeping nutrition.
4. Stainless steel and flower painting housing for your option.
5. Easy to Clean
6. Multi Cooking Menus: Rice Cooking, Pressure Cooking, Soup Cooking, Fast Cooking, keeping Warm, toasting, Reheating, Stewing, Steaming.
7. Various Overheat cut-off protection system
Multiple Safety Device
1. Safety set for opening and closing
2. Limited pressure security setting
3. Release pressure security setting
4. Limited temperature protection setting
5. Over-temperature safety setting
6. Anti-Clog safety setting
By speeding up cooking, it also retains flavory and nutrients. In addition, it tenderizes tough foods and cooks meats and vegetables with ease
In the slow cooker. Is there a rule that everything in the slow cooker has to look gross at the beginning?
this cooker would have been 40 years old in august!!! it finally had it's last gasp last thursday and we're getting a brand spanking new hotpoint double cooker with a ceramic hob tomorrow!! i'm so excited! especially as we haven't had a working cooker for about a week and i've had to rely on using the microwave!
The Irish arms of Tom Cooker. The horse of Kent supporting a quintain, a practice target for mounted knights preparing for the tilting field or joust. The escutcheon is based on a real example of a stylised tilting shield carved in the round and re-interpreted as a flat shield here. Enamels with 23 1/4 carat gold leaf and 18 carat lemon gold leaf for the target.
I made this cooker today as a quick first experiment, in about one hour. At the focus is pyrex casserole in an oven bag on a steel plate. Inside the casserole is some rice and water. It did heat up, but not enough to cook the rice. It was a fun first experiment.
Anova Precision Cooker clipped on sous vide glass containers
Available for commercial reuse, must attribute sousvideguy.com on page.