Roy wrote in rec.food.cooking:

> On Monday, December 19, 2016 at 4:39:51 PM UTC-7, cshenk wrote:
> > Roy wrote in rec.food.cooking:
> >
> > > On Sunday, December 18, 2016 at 12:04:34 PM UTC-7, dsi1 wrote:
> > > > On Saturday, December 17, 2016 at 9:16:45 AM UTC-10, cshenk
> > > > wrote:
> > > > > So besides me, anyone making any food today? I'm curious to
> > > > > see what.
> > > > >
> > > > > I've started a lamb curry and have some rye bread crumbed and
> > > > > drying out.
> > > > > --
> > > >
> > > > I'm going to dump some onions and a pork butt in a slow cooker
> > > > and forget about it. Before I got the slow cooker I'd dump the
> > > > pork butt in a Dutch oven and stick that in a slow oven. Then
> > > > I'd forget about it. The smell would be pretty wonderful in
> > > > about 6 hours.
> > >
> > > Pork loin roasts tend to be dry when roasted in the oven. Today a
> > > put a small frozen pork loin roast in the slow-cooker and in four
> > > hours it was perfect. I just used salt, pepper and sage and it
> > > was flavorful and reasonably moist. Brooklyn2 once said that
> > > people who use slow-cookers are not cooks. Cook or not, if it
> > > gets food ready for the plate then that is cooking IMHO.
> > >
> > > Side note: The night before last is was down to -29 F. here in
> > > Alberta, tonight it is +31 degrees F...with this GW shit we never
> > > know what to expect. Your Pacific weather when we were in Oahu
> > > last was more to my liking but I can't afford to fly down there
> > > for the winter so will have to put up with what Mother Nature
> > > dishes out here. =====
> >
> > Sheldon says a lot of things. Wouldnt suprise me if one was that
> > crockpot cooking doesnt count. Actually a lot of it takes more
> > skill 'to get it right' than stovetop. Just depends on what it is.
> > Trick is re-spicing at the right intervals.
> >
> > --
>
> As a rule I under-spice rather that over-spice. With pork products I
> don't use much...just salt & pepper and poultry seasoning or sage and
> once in a bit some hickory smoke powder/salt. I do experiment if I
> see some recipe where they go ga-ga over some new taste sensation. I
> found that I was using way too much liquid in the crockpot. Now I
> watch it and rarely have to add liquid unless I use the higher heat
> setting over four hours or more. The crock-pot is just another tool
> and I certainly don't overdo it. =====

Thats ok! Yes, you have to adapt stove top recipes to crockpots for
the liquid because very little is lost in evaporation.

On spicing, it depends on the spice and the dish. Garlic is the
classic one if it's to have a true garlic presence. Then you spaice at
the start, then again (to taste) about 1 hour before finishing. If
just S&P, no respicing used or needed.

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