168LikesI do chili in the crockpot when I have to work. I cook the meat on the stove and then dump everything in the crockpot. It doesn't get mushy, but I've never let it go more than 4 h ours.
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I do chili in the crockpot when I have to work. I cook the meat on the stove and then dump everything in the crockpot. It doesn't get mushy, but I've never let it go more than 4 h ours.
I don't know all of the scientific ins and outs; however, my experience is that it heats more evenly than the stainless one I used to use, and that the "brown bits" from any veggies or meat come up really nicely during deglazing. We have a quirky electric apartment stove -- the enamel-on-cast-iron cookware (a Le Creuset dutch oven and a cheaper World Market "store brand" small saucepan and single-serving skillet) evens out the uneven heating aspects of our stove's burners. Bottom line -- I get consistent results on an inconsistent stove. I didn't get the same from the stainless (Calphalon, I think?) that I used to have. (And, it gives my arm muscles a workout!)Originally Posted by Poppy Fields
Almost forgot: it's not nonstick, so I wouldn't use the little skillet for over-easy eggs or sautéing anything delicate such as shrimp or scallops. But for anything that calls for "brown bits" and deglazing, it's great!
My Korean "sister, from another mother" (my hair stylist), gave me a single serving tube of Korean coffee. She has been trying to get me to taste this for months, but I've never been in the mood for coffee at the time. Has anyone ever experienced it?
Shay, every salon I have frequented tends to be staffed with Vietnamese ladies and men. I've never sen them even touch a cup of coffee.
Can anyone tell me what's the big deal with red velvet cake / cupcakes, etc?
Some guy was so dismayed the other night that the store had none. I've had red velve cake and I have to say it tastes like cr*p. But, then, I find most store bought cake to taste like cr*p!!
And please don't get me started on those cupcakes so prevalent and pricey!!
I had it once -- at the home of a client who never drinks coffee. I didn't find anything special about it: it was just sweetened instant coffee. I don't like sweet coffee (nor sweet tea), so I didn't like it.
REAL red velvet cake is absolutely AMAZING!!! Store bought is crap.
Having said that, I have made red velvet cake mostly from a box mix. But I think it's the official dessert of the South, so I've had some red velvet cakes that would make you slap your mama!
One of my 'famous' cakes is a red velvet one; home made with real butter, a whole bunch of eggs, buttermilk,sour cream, etc. with cream cheese icing and pecan halves. It's a lot better than store cakes or mixes. (although to me mixes are 10x better than store bakery ones) Real red velvet cake has to have a light chocolate flavor, and real cream cheese icing that tastes like vanilla cream cheese, not Crisco. Some people don't put pecans but I always do unless I'm asked not to. It's not my favorite cake, but it is good.
Why am I in this forum? I'm on my presugical diet consisting of protein shakes and one salad a day. I haven't been eating many desserts lately anyway, but between writing that post and seeing all the Easter candy in storesI do have a sweet tooth. I think tomorrow I'm going to eat one good tast6ing but bad for me meal, and maybe even cake, because Monday, I start clear liquids only.
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