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Coming soon on Semi-Homade: Fast/Slow Cooking
Sandra loves her slow cooker and the way it makes meals tender and juicy. But she also loves quick and simple recipes. So today the menu is a mixture of both fast and slow cooked food. First up, a favorite, Sandra's Pork Roast, which cooks low and slow with some unexpected ingredients. Then it's an Orange Balsamic Salad that's simple and fast to make. Up next, a Cheesy Cauliflower Gratin that cooks under the broiler in no time at all. And for dessert, a Cherry Crumble, done in the slow cooker. Then it's cocktail time! Sandra's Cafe Roma Martini is delicious and you can put it together in a snap.
"Unexpected ingrediants"? With SLop that could be *ANYTHING*!! -- "Bunny's ability to take ingredients that I love and put them together into something stomach wrenching is unparalleled." -- bookwirm |
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Coming soon on Semi-Homade: Fast/Slow Cooking
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Posted to rec.arts.tv,alt.tv.food-network,rec.food.cooking
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Coming soon on Semi-Homade: Fast/Slow Cooking
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Posted to rec.arts.tv,alt.tv.food-network,rec.food.cooking
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Coming soon on Semi-Homade: Fast/Slow Cooking
"Marie Besson" > wrote in message ... > Again with warming the slowcooker insert. I throw mine in straight from > the > freezer and have never had a problem. She's nuts! > Why in the hell would you pre-warm a slowcooker? You're right... she is nuts! |
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Coming soon on Semi-Homade: Fast/Slow Cooking
In article >,
"donGoliano" > wrote: > "Marie Besson" > wrote in message > ... > > Again with warming the slowcooker insert. I throw mine in straight from > > the > > freezer and have never had a problem. She's nuts! > > > Why in the hell would you pre-warm a slowcooker? You're right... she is > nuts! She says you can crack it if you put hot food in the slow cooker before turn it on or something. I have no idea how you'd ever cook cold food. If you google it, you'll find people telling you MUST PREHEAT and others telling you you MUST NOT PREHEAT. The 'preheat' argument seems to be based on bacteria growth, though, not cracking the lining. You aren't supposed to put cold stuff in a hot crock pot; that will apparently crack the lining. But that's an argument AGAINST preheating. |
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Coming soon on Semi-Homade: Fast/Slow Cooking
"Anim8rFSK" > wrote in message ... > In article >, > "donGoliano" > wrote: > >> "Marie Besson" > wrote in message >> ... >> > Again with warming the slowcooker insert. I throw mine in straight from >> > the >> > freezer and have never had a problem. She's nuts! >> > >> Why in the hell would you pre-warm a slowcooker? You're right... she is >> nuts! > > She says you can crack it if you put hot food in the slow cooker before > turn it on or something. I have no idea how you'd ever cook cold food. > > If you google it, you'll find people telling you MUST PREHEAT and others > telling you you MUST NOT PREHEAT. The 'preheat' argument seems to be > based on bacteria growth, though, not cracking the lining. > > You aren't supposed to put cold stuff in a hot crock pot; that will > apparently crack the lining. But that's an argument AGAINST preheating. I've always put cold, or room temperature, stuff in my crockpot THEN turned it on. Never had any problems. |
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Coming soon on Semi-Homade: Fast/Slow Cooking
Anim8rFSK wrote:
> donGoliano wrote: > >> Why in the hell would you pre-warm a slowcooker? You're right... >> she is nuts! > > She says you can crack it if you put hot food in the slow cooker > before turn it on or something. I have no idea how you'd ever cook > cold food. Hot food? Are you supposed to pre-cook the food before you cook it? |
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Coming soon on Semi-Homade: Fast/Slow Cooking
In article >,
Nick > wrote: > Anim8rFSK wrote: > > donGoliano wrote: > > > >> Why in the hell would you pre-warm a slowcooker? You're right... > >> she is nuts! > > > > She says you can crack it if you put hot food in the slow cooker > > before turn it on or something. I have no idea how you'd ever cook > > cold food. > > Hot food? Are you supposed to pre-cook the food before you cook it? I dunno. Not having a crock pot I haven't paid THAT much attention. But her warning ever time seems to be that the crock pot has to be the same general temp as the food. You wonder how many crock pots have simply exploded in women's faces. |
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Semi-Homemade with Sandra Lee: Fast/Slow Cooking
What is wrong with this show? Why is everything is so blurry?
SLop enters wearing a pink June Cleaver dress style dress. It looks terrible on her. She said she's too tired (read as: drunk) to cook a full meal so she's going to make a quick meal with her slow cookers. How come whenever SLop talks about cooking food fast she brings up slower cookers? SLop begins by working on her pork roast by searing it in a frying pan. Stupid slow cooker trick: do not put warm things into a cold cooker! SLop mulches some dried apricots and prunes and adds a can of pop. It looks brown so I guess it's a cola of some sort. Stupid tomato cutting trick: cut the sides off the tomato, then dump the core. Soaks sliced onions in water so they're not so strong. SLop mulches some dill and black parsely for the salad, adding to take the stems out because they are hard to eat.SLop adds half a bottle of salad dressing to the mulched herbs so it tastes fresh. The dressing, not the herbs. SLop plops the seared pork tenderloin into the cooker and we bop out to commercial. When we returnn from commecial she starts to work on her cailflower au grautin. She dumps some cauliflower into a bowl and adds a can of cheese soup, then tops it with shredded cheese. For flavour she adds a tablespoon of cayan pepper and salt. She covers the bowl with a wet paper towle and heats up in the microwave. Apparently she forgot the stupid microwave trick of not using cling wrap. She removes the crock pot insert containing the pork tenderloin with her bare hands, warning us that it's hot. Like hell it is! As she removes the tenderloin from the pot she warns us about how it's so tender and juicy that it's about to fall apart upon removal. Like hell it is! She scoops out the residue from the bottom of the pot and spoons it onto a platter as a bed for the meat. Yuck! SLop removes cauliflower form the microwave, stirs it, and dumps into a baking dish. Way to simplify things, Sandie. She tops it with a mixture of grated parmesian cheese, herbed bread crumbs, and olive oil. She warns us to not add too much oil so the topping stays dry. She tries to sprinkle it over the cauliflower but it just comes out in clumps, then puts under the broiler SLop then cuts pork tenderloin. Amazingly, it looks dry. How the hell did that happen? She claims it's tender and falling apart as she slices it. Like hell it is! That dried piece of pork jerky was practically crumbling apart as she cut it. Using a spatula, SLop scooped up the not-longer-tenderloin and plopped it on top of the tray of slow cooker primordial ooze, then drizzled it with the "juice" from the slow cooker to make it even more juicy. Too little, too late! Oh no! The recipe box is back! Naturally, it matches this week's decor. Red and white. SLop begins working her crumble by dumping some dried and frozen cherries into a pan. An awkward post-production voice-over tells is "this adds intertesting texturs and flavours!". I'm sure it does, but not in the pleasant sense. She adds some water and somehting special: Cherry brandy. Yeah, I'm just as shocked. SLop then reminds us of the time she burned down her kitchen by warning us about boozing over an open flame. She still doesn't understand that she's using one of those induction stoves. She turns the burner on 'high' and stirs the mixture at a hard boil, then dumps it into another cooker, again with the stoopid warning about hot stuff in cold cookers. It's not like the cherry stuff hasn't been cooked already, really. For the crumble topping, she mixes some Bisquick and granola cereal. I did not know granola has all sorts of spices before now! She counts exactly ten gingersnap cookies but is interupted by the microwave. She grabs a bowl of melted butter and yelps "HOt!Hot!Hot!" when the pain begins to register in her fingers. She uses a rolling pin to crush the ten gingersnaps. Alas, Brycer's pin was not available. She dumps the crumbs into granola, adds butter and stirs, telling us that the butter will act as a binder. She spreads the mixture onto a cookie sheet for some reason. A quick screen wiggle and an hour later, she removes the cherry sauce form the crock pot and puts it onto a plate, then adds the crumble. I have never heard of someone doing it in such a half-arsed fashion before. When we return from commercial, SLop enters stage left clutching a couple bottles and giddily announces "It's cocktail time! Best time of the day!", but sadly, there is no accompanying pop-up graphic. As she pours the liquor I can now see her dress is not pink but in fact is gingham. She adds some licorish booze, warning us to be light-handed with this liquior as it glugs glugs glugs away. She claims she is making a rich and thick popular drink in Italy. The chocking hazzard: one coffee bean, or two! or three! Drink in hand, she shows us her tablescape which she descibes as an "all-kitchen scape", whatever that means. She tells us it was inspired by a Walmart gardening set she saw at the store. She has silk flowers in gerainiam pots and the chargers are actually water catchers for potted plants, adding that the white plate is for dinner. The flatware wrapped in cloth napkins and stuck in small buckets with a name tag, tiny gardening tools, and a package of plant seeds. For the tablecloth, she used some fabric left the selvage on so her geusts would know who made it. Well, that's because she's drunk. She pimps her free recipes on FN site and there's a glamour shot of her crumbe which is laying flat on her plate. Bon appetite, suckers! -- WARNING!!! Use of these recipes may be hazardous to your health, food budget, standing in your community and liver function. Use at your own risk!! We assume no liability from any illness or injury sustained while eating the "food" or being exposed to crapass tablescapes. And no, we're not sure where she grew up either. The Cordon Bleu disavows any knowlege of Miss Lee. |
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Semi-Homemade with Sandra Lee: Fast/Slow Cooking
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Posted to rec.arts.tv,alt.tv.food-network,rec.food.cooking
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Coming soon on Semi-Homade: Fast/Slow Cooking
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Posted to rec.arts.tv,alt.tv.food-network,rec.food.cooking
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Coming soon on Semi-Homade: Fast/Slow Cooking
"Anim8rFSK" > wrote in message ... > In article >, > Nick > wrote: > >> Anim8rFSK wrote: >> > donGoliano wrote: >> > >> >> Why in the hell would you pre-warm a slowcooker? You're right... >> >> she is nuts! >> > >> > She says you can crack it if you put hot food in the slow cooker >> > before turn it on or something. I have no idea how you'd ever cook >> > cold food. >> >> Hot food? Are you supposed to pre-cook the food before you cook it? > > I dunno. Not having a crock pot I haven't paid THAT much attention. > But her warning ever time seems to be that the crock pot has to be the > same general temp as the food. You wonder how many crock pots have > simply exploded in women's faces. I don't think any have, because the idea is to set it and forget it. You don't cook your food before hand, so it shouldn't be hot. If you cook it before putting in the crock pot, then it just gets over-cooked. I would put my raw food into my mini crock the night before, the next day, I'd put the crock into the pot and plug it in. I didn't get sick and my veggies weren't wilted or soggy. Puzz |
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Semi-Homemade with Sandra Lee: Fast/Slow Cooking
all I know is that she could make me eat lima beans....
> wrote in message main... > wrote: > > >What is wrong with this show? Why is everything is so blurry? > > One word: SLop-O-Vision! > > >SLop enters wearing a pink June Cleaver dress style dress. It looks > >terrible on her. > > Did you notice where the darts fell? The center of the bust should fall where > the point of the dart is on the dress. The darts were at least two inches > above where the the boobage rested. A shirt dress only looks good if it is > fitted properly and because it was popular WAAYYY before enlarged bosoms, it > will rarely be flattering to someone with an enlarged, sagging bust line. > > >SLop begins by working on her pork roast by searing it in a frying pan. > >Stupid slow cooker trick: do not put warm things into a cold cooker! > > > >SLop mulches some dried apricots and prunes and adds a can of pop. It looks > >brown so I guess it's a cola of some sort. > > Since she calls it "Sandy's Pork Roast" on the show, and she didn't tell me > what kind of pop to use, I'm just gonna have to look for some sort of Sandy > flavoued pop when I make this for my next fabulous dinner party with my > imaginary friends. > > >Stupid tomato cutting trick: cut the sides off the tomato, then dump the > >core. Soaks sliced onions in water so they're not so strong. SLop mulches > >some dill and black parsely for the salad, adding to take the stems out > >because they are hard to eat.SLop adds half a bottle of salad dressing to > >the mulched herbs so it tastes fresh. The dressing, not the herbs. > > > >SLop plops the seared pork tenderloin into the cooker and we bop out to > >commercial. > > > >When we returnn from commecial she starts to work on her cailflower au > >grautin. She dumps some cauliflower into a bowl and adds a can of cheese > >soup, then tops it with shredded cheese. For flavour she adds a tablespoon > >of cayan pepper and salt. She covers the bowl with a wet paper towle and > >heats up in the microwave. Apparently she forgot the stupid microwave trick > >of not using cling wrap. > > > >She removes the crock pot insert containing the pork tenderloin with her > >bare hands, warning us that it's hot. Like hell it is! As she removes the > >tenderloin from the pot she warns us about how it's so tender and juicy > >that it's about to fall apart upon removal. Like hell it is! She scoops out > >the residue from the bottom of the pot and spoons it onto a platter as a > >bed for the meat. Yuck! > > Those poor dried fruits and vegetables that made up the "bed" > were very unappetizing on the platter. > > BTW, did anyone else notice how those prunes and apricots magically > re-assembled themselves after being in the slow cooker? > > >SLop removes cauliflower form the microwave, stirs it, and dumps into a > >baking dish. Way to simplify things, Sandie. She tops it with a mixture of > >grated parmesian cheese, herbed bread crumbs, and olive oil. She warns us > >to not add too much oil so the topping stays dry. She tries to sprinkle it > >over the cauliflower but it just comes out in clumps, then puts under the > >broiler > > At least on most other cooking shows, the dish that goes into the oven and > the dish that comes out of the oven look like an uncooked and an cooked > version of the same dish. That cauliflower mess was scary and no way in Hell > would that topping spread itself out so evenly after SLop dumped it all down > the middle in a wet, icky, blob. I don't like cauliflower myself but, no > vegetable deserves to be buried in that cheesy, salty mess. > > >SLop then cuts pork tenderloin. Amazingly, it looks dry. How the hell did > >that happen? She claims it's tender and falling apart as she slices it. > >Like hell it is! That dried piece of pork jerky was practically crumbling > >apart as she cut it. Using a spatula, SLop scooped up the > >not-longer-tenderloin and plopped it on top of the tray of slow cooker > >primordial ooze, then drizzled it with the "juice" from the slow cooker to > >make it even more juicy. Too little, too late! > > I love how she gushes about how juicy and 'falling apart' the pork is, all > the while using all her strength to cut the dry stringy slices of the thing. > I almost choked on that dry meat and I'm not even eating it. It was a dry > mess sitting on top of a wet mess that resembled rotting vegetation. > > >Oh no! The recipe box is back! Naturally, it matches this week's decor. Red > >and white. > > I can't figure out what the hell the point is of those stupid recipe boxes. > At first I thought maybe she was going to be selling them or something but > that doesn't seem to be happening. I guess it's just to **** with us. Bravo > SLop! > > >SLop begins working her crumble by dumping some dried and frozen > >cherries into a pan. An awkward post-production voice-over tells is "this > >adds intertesting texturs and flavours!". I'm sure it does, but not in the > >pleasant sense. She adds some water and somehting special: Cherry brandy. > >Yeah, I'm just as shocked. SLop then reminds us of the time she burned down > >her kitchen by warning us about boozing over an open flame. She still > >doesn't understand that she's using one of those induction stoves. She > >turns the burner on 'high' and stirs the mixture at a hard boil, then dumps > >it into another cooker, again with the stoopid warning about hot stuff in > >cold cookers. It's not like the cherry stuff hasn't been cooked already, > >really. > > Wouldn't the cherry mixture pretty much be jam after stewing all day in a > crockpot? > > >For the crumble topping, she mixes some Bisquick and granola cereal. I did > >not know granola has all sorts of spices before now! She counts exactly ten > >gingersnap cookies but is interupted by the microwave. She grabs a bowl of > >melted butter and yelps "HOt!Hot!Hot!" when the pain begins to register in > >her fingers. > > > >She uses a rolling pin to crush the ten gingersnaps. Alas, Brycer's pin was > >not available. She dumps the crumbs into granola, adds butter and stirs, > >telling us that the butter will act as a binder. She spreads the mixture > >onto a cookie sheet for some reason. > > > >A quick screen wiggle and an hour later, she removes the cherry sauce form > >the crock pot and puts it onto a plate, then adds the crumble. I have never > >heard of someone doing it in such a half-arsed fashion before. > > > >When we return from commercial, SLop enters stage left clutching a couple > >bottles and giddily announces "It's cocktail time! Best time of the day!", > >but sadly, there is no accompanying pop-up graphic. As she pours the liquor > >I can now see her dress is not pink but in fact is gingham. She adds some > >licorish booze, warning us to be light-handed with this liquior as it glugs > >glugs glugs away. She claims she is making a rich and thick popular drink > >in Italy. The chocking hazzard: one coffee bean, or two! or three! > > I thought the coffee beans in the whatever-tini looked like cockroaches or > bugs floating on it too. > > >Drink in hand, she shows us her tablescape which she descibes as an > >"all-kitchen scape", whatever that means. She tells us it was inspired by a > >Walmart gardening set she saw at the store. She has silk flowers in > >gerainiam pots and the chargers are actually water catchers for potted > >plants, adding that the white plate is for dinner. The flatware wrapped in > >cloth napkins and stuck in small buckets with a name tag, tiny gardening > >tools, and a package of plant seeds. For the tablecloth, she used some > >fabric left the selvage on so her geusts would know who made it. Well, > >that's because she's drunk. She pimps her free recipes on FN site and > >there's a glamour shot of her crumbe which is laying flat on her plate. Bon > >appetite, suckers! > > I think we all know why there's a bucket on the table. Saves you a trip to > the bathroom. The shovel is there so you can thwack yourself on the head to > knock yourself out cold and not have to eat any of her shit. > |
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Coming soon on Semi-Homade: Fast/Slow Cooking
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Posted to rec.arts.tv,alt.tv.food-network,rec.food.cooking
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Coming soon on Semi-Homade: Fast/Slow Cooking
Ubiquitous wrote:
> In article >, > wrote: > >> Again with warming the slowcooker insert. I throw mine in straight from the >> freezer and have never had a problem. She's nuts! > > No, she's drunk. I start mine straight from the fridge/freezer too, but I put it into a COLD cooker. That's her point. <and trust me, I wouldn't dream of defending her> |
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