Prog Chefs Unite!!!

NaturalScience wrote: Simple beef stew in the slow cooker for today.  My in-laws came over this morning so I didn't have time to jazz it up the way I really would have wanted to.  Still, smells amazing in the house, and I might break open a bottle of Chianti for this one.

Nice! I'm doing a veal goulash some time in the coming week - probably smells just as great.

As for the wine: I pulled up a bottle of Spanish Marques d'Ulia with the chicken.

I haven't been cooking for almost 24 hours... We went shopping for furniture today (poor Micky has just finished bringing the packages upstairs... Now we're in for some fun!), so we ate out, as we did yesterday (Friday night is usually 'wings night' at the AR mansion). Next week, which is expected to be very cold, would be perfect for some nice stew. I have a cookbook I bought last year called Real Stew, and most of the recipes are quite easy to make, though they need to cook for some time. We don't have a slow cooker, but I was wondering whether it would be worth getting one. What do you think, Pat?

Raff wrote: I haven't been cooking for almost 24 hours... We went shopping for furniture today (poor Micky has just finished bringing the packages upstairs... Now we're in for some fun!), so we ate out, as we did yesterday (Friday night is usually 'wings night' at the AR mansion). Next week, which is expected to be very cold, would be perfect for some nice stew. I have a cookbook I bought last year called Real Stew, and most of the recipes are quite easy to make, though they need to cook for some time. We don't have a slow cooker, but I was wondering whether it would be worth getting one. What do you think, Pat?

I love using ours, just love the idea of throwing stuff in the pot in the morning and letting it cook all day while I'm doing something else - it's great for stews and chili, certainly.  The best thing I ever made in there was for my son's first birthday party, I marinated pork shoulders with a superb dry rub and then cooked them overnight in the slow cooker on low, so that the day of the party I had the meat falling apart, combined with homemade barbeque sauce for pulled pork sandwiches.  Don't mean to toot my own horn, but it rivaled the best I've had at any BBQ joint, it was such a success.

It's not something I'd say we use very frequently, but I love having it.  A good investment IMO.

I think tonight we're going to have stuffed green bell peppers. Not sure yet, though.

E

I'm using Quinoa (http://www.quinoa.net/). It's a high protein/low carb grain that almost looks like couscous. That some ground chicken, onions, and mushrooms.

I should've bought red peppers. Love those little guys.

Eric

Have you ever tried veggies stuffed with ground meat? My mom used to make them often in the past, though she used eggplant (aubergines for the Europeans) and zucchini (or courgettes) rather than peppers. She mixed the meat with egg, grated Parmesan and fresh breadcrumbs (generally soaked in milk), and sprinkled dried breadcrumbs on top before putting into the oven. They were excellent eaten either hot or at room temperature.

I was going to get some brisket and make some salt beef for next weekend, but unfortunately my local butcher was closed and the only piece I could find in the supermarket was a sorry specimen, so it stayed on their shelves for the next hapless shopper. Bought some belly pork instead to make rillons that I'll probably serve with warm salad of root veg and cabbage drizzled with balsamic vinegar (I could eat that now to be honest, but it's going to take a couple of hours to render the pork down - ideal for a med-week meal though).

I'm stuffed, my wife and daughter decided we were having cheese fondue for diner. Nice, but a bit heavy on the ol' stomach...

Dean, have you ever tried using panettone for bread-and-butter pudding? It's not oily or spicy, and the currants and candied peel add a nice touch. I've also used it in the past for trifle-like desserts (which I love), and it was always an unqualified success.

I wouldn't want to brag, but I have to say I'm rather good with microwave dinners. I know I probably shouldn't reveal my secrets, but I usually go with the 600 W setting instead of 750 W and set the timer to exactly 3 minutes.