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Tony Grist

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Slow Cooker [Feb. 27th, 2012|10:04 am]
Tony Grist
At Ailz's urging I've been using the slow cooker several times a week. It's almost as easy as microwaving a ready meal. At nine o'clock you gather together your ingredients, defrost 'em, chop 'em- whatever- then bung 'em in the pot (which takes about ten minutes all told), switch on, leave to simmer for four hours and there you are. I don't work from recipes. I reckon I've a reasonably good idea of what will go with what. Put it this way: I haven't produced anything inedible yet. (Touch wood).

Today the ingredients are: four chicken pieces, a tin of red kidney beans, a tin of tomatoes, a onion (chopped), a potato (chopped), chicken stock, garlic, herbs and seasoning. 
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Comments:
[User Picture]From: michaleen
2012-02-27 11:03 am (UTC)
We cook beans in the slow cooker: dried beans -- pinto beans, if nothing else is available -- water, cumin, salt, pepper and a smoked ham hock. My wife is Hispanic and the smell of them cooking overnight drives her crazy.
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[User Picture]From: poliphilo
2012-02-27 09:26 pm (UTC)
That sounds good.

Slow cookers are capable of alchemy
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