"Janet Bostwick" wrote

> If this link doesn't take you directly, what you are looking for is
> Hubbard Squash. The original isn't so popular any more because it is a
> large squash/pumpkin for a family at around 15 pounds. Newer versions are
> smaller. It still has an almighty skin to get through. It is a good
> winter keeper around here.

I tucked the rest of it in the freezer for later soups. About 6 lbs?

"PeterLucas" wrote

>> "Smoked turkey leg"... in a crock pot... It boggles the mind... Can you
>> say "liquid smoke"?

> I've done a (small) smoked ham in a crockpot. Smothered it in orange and
> lemon marmalade mixed with some tequila, and let it sit in there for about
> 6-8 hours while I did other things.

Ohh, that sounds interesting! Might be a wee bit sweet for our tastes
though.

BTW, 'liquid smoke' if you've not seen it, is a sort of chemical additive
that comes in small bottles here. I'm thinking 'kitchen bouquet' or
something like that. One of the products I've never tried as I didnt like
the ingredient list.

If I get a 'smoked food' I check labels to make sure it is in fact 'smoked'.

> You could probably do a smoked chicken dish in there as well.

I can imagine a tea smoked chicken going well in one. Haven't tried it.
You can also 'bake' a chicken in one if you dont mind that you get no crispy
skin.

> Meat products *do* come already smoked, you know. I've seen smoked turkey
> breasts in the supermarket.

Yup, as well as legs.

"Pete C." wrote
> cshenk wrote:

>> >> do soups and stews in one. Not as obvious but just as easy is a
>> >> pulled
>> >> pork or a smoked turkey leg version we do at times.

>> > "Smoked turkey leg"... in a crock pot... It boggles the mind... Can you
>> > say "liquid smoke"?
>>
>> No Pete. Might be a USA product? They cold smoke turkey legs. You buy
>> them,
>> and make meals of them. No 'liquid smoke' iky stuff involved.
>
> I've not seen any cold smoked poultry products for sale anywhere, Indeed
> I don't think it would be safe. Where do you find them? Got a link?

Perhaps was hot smoked. They just say 'smoked' here, not the methods used.
You can find them at almost every grocery store in some product or other.
Most common ones are pork, turkey, and various fish types but you also see
duck and chicken.

"PeterL1" > wrote
> "Pete C." wrote in

>>> >>>> No Pete. Might be a USA product? They cold smoke turkey legs. You
>>> >>>> buy them, and make meals of them. No 'liquid smoke' iky stuff
>>> >>>> involved.

>> No, it doesn't, however the original reference to "smoked turkey leg"
>> didn't indicate that this was a purchased prepared product.

> Ahhhh, I see........ you want to be anally retentive and play word games.

Perhaps, but he has a point that these may have been hot smoked. I dont
really know other than the directions said you had to cook them before
eating.

> "Cold smoking" can be used as a flavor enhancer for items such as pork
> chops,
> beef steaks, chicken breasts, salmon and scallops. The item can be cold-
> smoked for a short period, just long enough to give a touch of flavor.
> Such
> foods are ready to be finished to order by such cooking methods as
> grilling,
> sautéing, baking, and roasting, or they may be hot smoked to the
> appropriate
> doneness for an even deeper smoked flavor. Smokehouse temperatures for
> cold
> smoking should be maintained below 100 °F (38 °C). In this temperature
> range,
> foods take on a rich, smokey flavor, develop a deep mahogany color, and
> tend
> to retain a relatively moist texture. They are not cooked as a result of
> the
> smoking process, however.

This seems to be what I use.

> turkey could be cold smoked as well?? Seeing as how Cshenk (the OP your
> prattling on about), has said that she cooks her cold smoked turkey legs
> in
> the crockpot....... ie, to *finish* cooking them!!

Yup.

"projectile vomit chick" wrote
"cshenk" wrote:

>> It's some stupid phrase that means something to Sheldon but no one else.
>> It
>> isnt a common one but something he made up.

> Speak for yourself. I know what it means. So your sweeping
> generalization of "no one else" kind of falls flat.

Your opinion isn't one I care about. Anyone who names themselves
'projectile vomit chick' can't be expected to be taken seriously. So what
if you came up with some silly version of it? It's just something he made
up. Not a common one in any of the electronic forums. Closest you can get
to is some wacked out 'Intellectual activist' magazine.

"brooklyn1" wrote

> Those are not generalizations, those are DIRTY FILTHY *LIES*...
> "cshenk" is a patent liar, she is always lying about something or
> other... which qualifies her to become the baboon ass face's new
> Schmoo... she does kinda have that same Shmooish body type, like an
> obese walrus... "cshenk" wouldn't know the truth if it kicked her in
> her LYING tusks. There isn't a soul within a thousand light years of
> rfc that doesn't know Eggzactly what TIAD means, and no way is it
> common... TIAD is especially SPECIAL. And yes I made it up, I
> invented TIAD... "cshenk" is envious because she has never contributed
> anything nearly as notable and useful to humanity during her entire
> wretched simpleton life.

LOL! Dude, you have 'issues' but it's is pretty funny when you get on a
roll so thanks for the laugh!

"cshenk" > wrote in
:

> "PeterLucas" > wrote
>> "cshenk" wrote
>
>>> Current Crockpot I have made shows some versatility: Hacked a mother
>>> hubbard apart with an ax. (I have medical issues and that was the
>>> easiest way).
>
>> LOL!! I have this mental picture of a crazed woman weilding an axe on
>> some poor soul and saying "It's OK, I have 'medical' issues." !!! ;-P
>
> Snicker!
>
>> But.... apart from a cereal killer (nyuk, nyuk!!) with an axe ........
>> what's a "Mother Hubbard"??
>
> An extremely hard to cut open type of winter squash (possibly you call
> them 'pumpkins' there but in the USA that term is only used for the
> orange ones famous for Halloween carvings and all others get called
> 'winter squashes' or sometimes gourds).



Yeah, got a pic of one after I got told it wasn't some old woman looking
for a bone for her dog ;-)




>
>> Mmmmmmmmmmmmmmmmmmmmm, baked apples. Don't forget the brown sugar and
>> butter in the middle as well!!
>
> Oh definately! Alternatives we use at times from old recipes (mix and
> match as desired): molasses, sourghum, dark karo.



We actually can get all sorts of Karo over here now.

When I first started to make candied ginger I had to travel to a deli half
way across town as it was the only place back then. But now, it's in the
supermarkets!!


>Also red hots (chile
> powder, cinnimon, sugar, red dye into a hard small candy), cinnimon,
> chopped dried dates softened in water, chopped dried prunes softened in
> water, walnuts, pecans.
>
> The baked apples are delicious! This batch had cinnimon and honey but
> that was what was handy.


Talking of sweet things the other day gave me a craving for something
sweet, so I made some brownies :-)

Nice, chewy, chocolaty brownies :-)


--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

"cshenk" > wrote in
:

> "Janet Bostwick" wrote
>
>> If this link doesn't take you directly, what you are looking for is
>> Hubbard Squash. The original isn't so popular any more because it is a
>> large squash/pumpkin for a family at around 15 pounds. Newer versions
>> are smaller. It still has an almighty skin to get through. It is a
>> good winter keeper around here.
>
> I tucked the rest of it in the freezer for later soups. About 6 lbs?
>
>


Is it any good roasted?

I roast my pumpkin with the skin on and seeds still in place.

The roasted seed are nice to chew on, and the skin goes soft.

But then, we're using either butternut or Jap/Kent pumpkins.


--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

"cshenk" > wrote in
:

> "PeterLucas" wrote
>
>>> "Smoked turkey leg"... in a crock pot... It boggles the mind... Can
>>> you say "liquid smoke"?
>
>> I've done a (small) smoked ham in a crockpot. Smothered it in orange
>> and lemon marmalade mixed with some tequila, and let it sit in there
>> for about 6-8 hours while I did other things.
>
> Ohh, that sounds interesting! Might be a wee bit sweet for our tastes
> though.


Nahhhh, the marmalade/tequila is basically a baste, it does give a little
flavour though.


>
> BTW, 'liquid smoke' if you've not seen it, is a sort of chemical
> additive that comes in small bottles here. I'm thinking 'kitchen
> bouquet' or something like that. One of the products I've never tried
> as I didnt like the ingredient list.


Yeah, I've seen a bottle of it in a deli somewhere here in Brisbane.
Immediately passed it over for other things.


>
> If I get a 'smoked food' I check labels to make sure it is in fact
> 'smoked'.


One thing I learnt about our "smoked salmon". It says 'wood smoke' on the
ingredients list.

I got the 'good oil' from a mate down on Bruny Island (home of Tassal
Salmon)... their salmon never sees the inside of a smoke house. The
'smoked' comes from being injected with some shit..... which is why all
packaged 'smoked salmon' is wet.

My mate does his own smoked salmon and trout, and it's *nothing* like the
crap they sell us in the supermarkets.


>
>> You could probably do a smoked chicken dish in there as well.
>
> I can imagine a tea smoked chicken going well in one. Haven't tried it.
> You can also 'bake' a chicken in one if you dont mind that you get no
> crispy skin.


yep, done that as well. Nice juicy moist meat :-)

But as for the smoked chicken, we can buy them whole over here.... just
need to take it out of the wrapping, throw some stuff in the crockpot and
put the whole smoked chicken on top.

>
>> Meat products *do* come already smoked, you know. I've seen smoked
>> turkey breasts in the supermarket.
>
> Yup, as well as legs.
>
>


Yeah, finally figgered that "Pete C" is just being a pedantic PITA.

--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

"George" wrote
> phaeton wrote:

>> I've made beef stew in my crock pot, and I've made beef stew in my
>> stock pot on top of the stove. They both turned out pretty good, and
>> nothing at all like Dinty Moore.

>> about 15 minutes to throw a bunch of stuff into a crock and twist a
>> knob. Then I'm free to walk away for a goodly long time, and if I
>> time it right, there will be something good to eat when I come back
>> starving.

> Same here, not all of us are sitting home all day. Some things work really
> well in a crockpot and some don't. I use it for a limited group of dishes
> and it is a real time saver and produces a great result.

I probably use mine more widely, but then I agree it's got it's limitations.
Like any tool, it has it's place. Also like any tool, you have to learn to
use it *right*. Depending on what you are making for example, you add
ingredients at different times as some may cook to 'mush' if added at the
start and if that isnt the desired effect, then they need to be added later.
Other dishes, you *want* that to happen so it's just the right device to
use.

If you find a pork shoulder that fits your crockpot, this is a superior way
to cook it unless you insist on a dry rub. Check on gas prices here and
tested and oven pork shoulder (slow cooked, 7 hours generally) can cost over
5$ energy to cook. Crockpot, about 15 cents. (this is on top of the cost
of the meat obviously). I make 'pulled southern pork' fairly often and this
is a great way to do it if you have the right sized tool to fit the shoulder
into.

Season outside of shoulder and stab it a grunch of times if you wish then
insert garlic into the stabs. Add a splash or so of vinegar and perhaps a
splash or so of soy sauce. Cook on low for about 9 hours for the ones we
get. The meat will start falling off the bone. Remove meat from bone, add
back to crockpot and add any sauces you like. Pull meat apart with forks.
'Pulled Pork'. 'Pulled BBQ Pork'. Just depends on what you added.

The drippings can be shifted off and make a wonderful base for gravy or
other dishes.

"cshenk" > wrote in news:8774n.38994$Gf3.34231
@newsfe22.iad:

> "PeterL1" > wrote

>
>> turkey could be cold smoked as well?? Seeing as how Cshenk (the OP your
>> prattling on about), has said that she cooks her cold smoked turkey
legs
>> in
>> the crockpot....... ie, to *finish* cooking them!!
>
> Yup.
>
>


Eggzackree!!


BTW, prepare yourself for a post (supposedly from 'me') slagging off at
you about something or other.

It's that pathetic creep Morrow the Moron, forging my name etc. It's
already posted some shite about Koko..... it seems to think it's a 'funny
man' by slagging off at anyone on the ng (using my name etc) who it
perceives to be friendly with me.

The only thing is shows is that it has a *severe* lack of self esteem, a
complete lack of maturity, and a very disturbing mental illness that needs
to be addresses immediately.

--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

"cybercat" wrote
> "cshenk" wrote

>> Yup. Got my first one in 1978. Mom had one and I could tell it had
>> potential. (Mom's a lovely woman who's only failing is she's a very
>> basic 'cook') So, I got one and learned to use it right. It's obviously
>> easy to do soups and stews in one. Not as obvious but just as easy is a
>> pulled pork or a smoked turkey leg version we do at times.
>
> The problem is browning. For me, browning meat I am going to braise is
> essential for flavor. You can't brown in a crock pot. Therefore I don't
> need a crock pot. Anything a crock pot can do I can do with a pot brought
> to a boil, covered and turned to a low simmer. One less pot to was every
> time I braise, too. (Because I had to brown first in another pot.)

Thats quite true! Although some of the crockpots 'can brown' most of those
units are actually less useful as they have other issues.

There are things the crockpot isn't perfect for. In your case, you'd have
to use 2 pots. In my case, I dont bother to brown meats very often as my
cookery just doesnt lead to that and if it does, it's an oven crispy recipe
so I end up with the baking pan and the browning pot to clean up.

"PeterL1" wrote
> "cshenk" wrote

(on mother hubbard)
>>> good winter keeper around here.

>> I tucked the rest of it in the freezer for later soups. About 6 lbs?

> Is it any good roasted?

Might be, I've not tried. Family likes the soup version too much.

> I roast my pumpkin with the skin on and seeds still in place.

Cant fit that monster even in the Momma crock. I can get it in the oven,
but then you have to cook the whole thing at once if you dont hack it apart
with the ax. Might as well use the crockpot once you'd got it all hacked
up!

> The roasted seed are nice to chew on, and the skin goes soft.

We remove seeds and if tasty, lightly salt then oven roast them.

"PeterL1" > wrote
> "cshenk" wrote

>>> turkey could be cold smoked as well?? Seeing as how Cshenk (the OP your
>>> prattling on about), has said that she cooks her cold smoked turkey

>> Yup.

> Eggzackree!!

It was kinda obvious to me, but apparently not to others.

> BTW, prepare yourself for a post (supposedly from 'me') slagging off at
> you about something or other.

Hehe no worries mate. I think I got caught *once* but might be 2 times back
when i was new to that.

> The only thing is shows is that it has a *severe* lack of self esteem, a
> complete lack of maturity, and a very disturbing mental illness that needs
> to be addresses immediately.

You got that right. There's something really 'wrong' with a twit like that.

"cshenk" > wrote in :

> "PeterL1" wrote
>> "cshenk" wrote
>
> (on mother hubbard)
>>>> good winter keeper around here.
>
>>> I tucked the rest of it in the freezer for later soups. About 6 lbs?
>
>> Is it any good roasted?
>
> Might be, I've not tried. Family likes the soup version too much.
>
>> I roast my pumpkin with the skin on and seeds still in place.
>
> Cant fit that monster even in the Momma crock. I can get it in the
> oven, but then you have to cook the whole thing at once if you dont hack
> it apart with the ax. Might as well use the crockpot once you'd got it
> all hacked up!


Get yourself one of these.........


http://www.justtools.com.au/prod5335.htm


Then one of these.........

http://www.zazzle.com.au/select_cuts...32510127926242


and work on your maniacal laugh ;-P


Guaranteed to get you some 'alone time' in the kitchen :-)



>
>> The roasted seed are nice to chew on, and the skin goes soft.
>
> We remove seeds and if tasty, lightly salt then oven roast them.
>


Hmmmmmmmmmmmm, might try that next time........ dig 'em out and roast them
seperately.


--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

cshenk wrote:
>
> "PeterLucas" wrote
>
> >> "Smoked turkey leg"... in a crock pot... It boggles the mind... Can you
> >> say "liquid smoke"?
>
> > I've done a (small) smoked ham in a crockpot. Smothered it in orange and
> > lemon marmalade mixed with some tequila, and let it sit in there for about
> > 6-8 hours while I did other things.
>
> Ohh, that sounds interesting! Might be a wee bit sweet for our tastes
> though.
>
> BTW, 'liquid smoke' if you've not seen it, is a sort of chemical additive
> that comes in small bottles here. I'm thinking 'kitchen bouquet' or
> something like that. One of the products I've never tried as I didnt like
> the ingredient list.

If you saw the ingredients of real wood smoke as absorbed by / coated on
your food by it's chemical names it wouldn't be very appetizing either.
That said I've had my smoker running since for the past 6 hours or so,
with a long way to go smoking a big brisket along with some chicken and
ribs along the way.

On Jan 15, 6:16*pm, "cshenk" > wrote:

> If you find a pork shoulder that fits your crockpot, this is a superior way
> to cook it unless you insist on a dry rub. *Check on gas prices here and
> tested and oven pork shoulder (slow cooked, 7 hours generally) can cost over
> 5$ energy to cook. *Crockpot, about 15 cents. *(this is on top of the cost
> of the meat obviously).

This is the other half of the equation for me. Crockpots are great in
that you can make a decent amount of food for cheap. $7.50 in pork or
a $10 slab of beef in conjunction with my rice bin will feed me for a
week, and I like to think that I'm not eating a bunch of crap. We
discussed before that I'm one of those white guys that loves rice- I
buy it in 25 lb bags and it works out to about 34 cents for a week's
worth of rice.

Things like this are certainly appreciated when you're dumping $200+
on books every few months.

-J

"Pete C." > wrote in message
ter.com...
>
> cybercat wrote:
>>
>> "phaeton" > wrote in message
>> ...
>> > All the crock pot recipes I've seen have been geared towards cooking a
>> > single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>> >
>> >
>> > If I were to cube the meat (beef or pork) into bite-sized pieces
>> > first, and then follow the recipe as usual, will they end up
>> > overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>> >
>>
>> No, they will be disintegrating. I am so glad I gave my crockpot away. I
>> just use a POT and bring the stuff to a boil then down to a low simmer
>> with
>> the top on. Voila, a slow cooker you can actually turn to a high enough
>> heat
>> to brown the meat before braising, and only one pan to clean, no outlets
>> to
>> use.
>
> Crock pots are primarily a device for keeping their contents warm on the
> buffet line. They have little practical use for cooking anything.



No, that's what a microwave and chafing dishes are for. I have cooked many
a chuck roast with carrots and potatoes in the crock pot while I was at
work. Tender and delicious! I also have made stewed chicken with veggies,
and pork steaks with gravy and noodles. Corned beef and cabbage. Stews and
soups. A crock pot has many uses. Set the food in it, leave, come home to
a cooked meal. You obviously have never read the manual

Jill

ENOUGH SAID WHO CARES ANY WAY ????



"JUST ME "

"phaeton" wrote
On Jan 15, 6:16 pm, "cshenk" wrote:

>> If you find a pork shoulder that fits your crockpot, this is a superior
>> way
>> to cook it unless you insist on a dry rub. Check on gas prices here and
>> tested and oven pork shoulder (slow cooked, 7 hours generally) can cost
>> over
>> 5$ energy to cook. Crockpot, about 15 cents. (this is on top of the cost
>> of the meat obviously).

> This is the other half of the equation for me. Crockpots are great in
> that you can make a decent amount of food for cheap.

I see no reason to pay more to cook an item if the result is the same. In
the case of a pork shoulder, it is.

Main difference to me is it also takes less of my *time* for the same
reults.


> $7.50 in pork or
> a $10 slab of beef in conjunction with my rice bin will feed me for a
> week, and I like to think that I'm not eating a bunch of crap. We
> discussed before that I'm one of those white guys that loves rice- I
> buy it in 25 lb bags and it works out to about 34 cents for a week's
> worth of rice.

We like rice too though are using less now that we are stateside, than we
used to do.

> Things like this are certainly appreciated when you're dumping $200+
> on books every few months.

Hehehe I love my home library! I dumped off 500 recently and estimate I
have 4,000 currently. Thats a guess based on what I have unpacked in in
bookshelves (2,129 as of last weekend survey) and the boxes in the garage.

-J