Lisa Cuddy Posted March 18, 2010 Share Posted March 18, 2010 I'm having this one, Mr X. I got a 3.5L one. I also looked at a 5L but it was just too big. The 3.5L is ample for 4 portions I would say. Fnarr. 0 Quote Link to comment Share on other sites More sharing options...
Reina Posted March 18, 2010 Share Posted March 18, 2010 Sorry, sorry, not been online much... have got some BBQ sauce sorted out, so we'll be having that tomorrow I think 0 Quote Link to comment Share on other sites More sharing options...
Homer Thompson Posted March 18, 2010 Share Posted March 18, 2010 I'm having this one, Mr X. Fnarr. Feel free ... ooo-er missus 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted March 18, 2010 Share Posted March 18, 2010 Feel free But a full on grope is a fiver. Wahey! 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 18, 2010 Author Share Posted March 18, 2010 (edited) Sorry, sorry, not been online much... have got some BBQ sauce sorted out, so we'll be having that tomorrow I think My mission is to perfect pulled pork and once mastered will post the recipe Edit..Cue the double entendres from Lyn Marie and MrX Edited March 18, 2010 by Unleash The Nade 0 Quote Link to comment Share on other sites More sharing options...
Homer Thompson Posted March 18, 2010 Share Posted March 18, 2010 My mission is to perfect pulled pork and once mastered will post the recipe Edit..Cue the double entendres from Lyn Marie and MrX No, no. You're free to pull your pork as much as you want without comment fro .... aaah, no I cant do it snigger snigger 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 18, 2010 Author Share Posted March 18, 2010 No, no. You're free to pull your pork as much as you want without comment fro .... aaah, no I cant do it snigger snigger This http://www.goodhousekeeping.com/recipefinder/slow-cooked-pulled-pork-1100 Will result in this.. 0 Quote Link to comment Share on other sites More sharing options...
Guest Posted March 18, 2010 Share Posted March 18, 2010 This all has to stop. Slow cookers are now old hat. It's all about pressure cookers now. Does what a slow cooker does, but does it far more quickly with the only apparent downside being a slight sense of unease when you are in the same room as it growling away in the background. It's the cooking equivalent of Russian roullette. 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted March 18, 2010 Share Posted March 18, 2010 This all has to stop. Slow cookers are now old hat. It's all about pressure cookers now. Does what a slow cooker does, but does it far more quickly with the only apparent downside being a slight sense of unease when you are in the same room as it growling away in the background. It's the cooking equivalent of Russian roullette. Away and take your shite with you. Having your dinner ready when you get in through the door is the future. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 18, 2010 Author Share Posted March 18, 2010 This all has to stop. Slow cookers are now old hat. It's all about pressure cookers now. Does what a slow cooker does, but does it far more quickly with the only apparent downside being a slight sense of unease when you are in the same room as it growling away in the background. It's the cooking equivalent of Russian roullette. Away and start you own P&BPCOC then and we'll see how many members you get for your hissing demons !! We can take you on in a cook-off !..."Come and have a go if you think your tender enough" 0 Quote Link to comment Share on other sites More sharing options...
Homer Thompson Posted March 19, 2010 Share Posted March 19, 2010 This all has to stop. Slow cookers are now old hat. It's all about pressure cookers now. Does what a slow cooker does, but does it far more quickly with the only apparent downside being a slight sense of unease when you are in the same room as it growling away in the background. It's the cooking equivalent of Russian roullette. Surely, if slow cookers are old hat, pressure cookers are old, old hat? Or are we living in the 70's? Fondue anyone? 0 Quote Link to comment Share on other sites More sharing options...
Homer Thompson Posted March 19, 2010 Share Posted March 19, 2010 This http://www.goodhousekeeping.com/recipefinder/slow-cooked-pulled-pork-1100 Will result in this.. That does look good! 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted March 19, 2010 Share Posted March 19, 2010 The lamb rogan josh I made for last night's tea was lovely. I had put some butternut squash in as well and it was yummy. 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted March 19, 2010 Share Posted March 19, 2010 Surely, if slow cookers are old hat, pressure cookers are old, old hat? Or are we living in the 70's? Fondue anyone? Yeah, and just chuck your car keys in that bowl there... 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 19, 2010 Author Share Posted March 19, 2010 Surely, if slow cookers are old hat, pressure cookers are old, old hat? Or are we living in the 70's? Fondue anyone? Who does fondue ? D'you do fondue ? I do 0 Quote Link to comment Share on other sites More sharing options...
Reina Posted March 24, 2010 Share Posted March 24, 2010 Chicken and bacon casserole Ingredients 1 tablespoon vegetable oil 2 chicken portions 1 rasher smoked streaky bacon 1 chopped onion ½ clove garlic, crushed (optional) 1 carrot, diced 1 stick celery, cut in 5mm slices 1 tablespoon plain flour 225ml chicken stock 1 tablespoon tomato puree salt and pepper to taste Preparation method 1. Heat the oil in a large pan and brown the chicken oil all sides. 2. Transfer to the slow cooker bowl. 3. Add the bacon, onions, garlic (if using), carrots and celery and gently fry for about 4 minutes. 4. Stir in the flour and then gradually add the stock, tomato puree and seasoning. 5. Bring to the boil stirring continuously. Pour over the chicken. 6. Cook for 6 – 8 hours on low. Serving suggestion Adjust seasoning after cooking and serve with new potatoes. If the sauce is too thin, transfer to a pan and thicken using a little cornflour 0 Quote Link to comment Share on other sites More sharing options...
bluetooner Posted March 24, 2010 Share Posted March 24, 2010 (edited) We have one and love it. There is a great Ribs recipe that we always cook in it, the meat really does just fall off the bones, and the sauce is fantastic. Mostly we use it to make stews and things, like everyone else does, and the last thing we make a lot is a "triple chocolate hot chocolate" - especially in the winter. I'd definitely recommend everyone that enjoys home cooked food to buy one. p.s. thanks for that chicken and bacon recipe reina, thatll be the next one i try Edited March 24, 2010 by bluetooner 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted March 24, 2010 Share Posted March 24, 2010 Chicken and bacon casserole Ingredients 1 tablespoon vegetable oil 2 chicken portions 1 rasher smoked streaky bacon 1 chopped onion ½ clove garlic, crushed (optional) 1 carrot, diced 1 stick celery, cut in 5mm slices 1 tablespoon plain flour 225ml chicken stock 1 tablespoon tomato puree salt and pepper to taste Preparation method 1. Heat the oil in a large pan and brown the chicken oil all sides. 2. Transfer to the slow cooker bowl. 3. Add the bacon, onions, garlic (if using), carrots and celery and gently fry for about 4 minutes. 4. Stir in the flour and then gradually add the stock, tomato puree and seasoning. 5. Bring to the boil stirring continuously. Pour over the chicken. 6. Cook for 6 – 8 hours on low. Serving suggestion Adjust seasoning after cooking and serve with new potatoes. If the sauce is too thin, transfer to a pan and thicken using a little cornflour Looks good, will have to try that one. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted March 25, 2010 Share Posted March 25, 2010 What BBQ sauce do folks use or anyone have a good recipe to make one?? 0 Quote Link to comment Share on other sites More sharing options...
Reina Posted March 25, 2010 Share Posted March 25, 2010 I just use the homepride tinned one. 0 Quote Link to comment Share on other sites More sharing options...
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