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Post subject: Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Thu January 03, 2013 4:01 pm
Looks Like a Cat
Joined: Tue January 01, 2013 11:28 pm Posts: 14522 Location: Space City
I made a stir fry last night and ended up with a lot of veggie scraps. Into the crockpot it all went, along with some butter and spices. I think I might cook some brussels sprouts with that broth tonight.
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dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Post subject: Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Thu January 03, 2013 6:02 pm
Looks Like a Cat
Joined: Tue January 01, 2013 11:28 pm Posts: 14522 Location: Space City
Okay chefs, let's talk pork tenderloin.
I'm modifying the recipe in post #5 to include a cider reduction, apple cider vinegar and brown sugar.
Should I season the tenderloin with the brown sugar before I sear it or just throw all of that stuff directly in the pot? This is my first tenderloin so I want to head off any unknown variables before I get going.
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dimejinky99 wrote:
I could destroy any ai chatbot you put in front of me. Easily.
Post subject: Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Thu January 03, 2013 6:09 pm
NEVER STOP JAMMING!
Joined: Tue January 01, 2013 3:45 pm Posts: 24048 Location: almost in canada
i forgot to ask: are you doing pork tenderloin in the crock? it's really too lean of a cut for that although its ok....do it with a pork shoulder next time
Post subject: Re: RM Kitchen episode 1: Crock Pot cuisine
Posted: Wed January 23, 2013 1:37 am
NEVER STOP JAMMING!
Joined: Tue January 01, 2013 3:45 pm Posts: 24048 Location: almost in canada
spike wrote:
doug rr wrote:
spike wrote:
meatloaf shouldn't be cheesy.
given my options, I would try the cheese over places that seem to think they need to swath a path of ketchup on top of it while cooking
i prefer a few slabs of bacon on top myself.
as much as I love bacon I always eat it by itself when it comes with something, burgers etc..for whatever reason I find bacon to glorious to mix with other things.
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