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?

Thanks.

-J

"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.

In article <4298897e-253c-4279-baa9-
>,
says...
>
> 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?
>
> Thanks.
>
> -J


My wife does it all the time. I will give you a hint though. Cook it say
over night, then put it away for the day. Reheat it in the crockpot at
night, it always tastes better the second time heated for some reason.
Sometimes if it's not cooked long enough, the smaller pieces can be
tough, but time seems to fix that.

I make my 16 bean stew in a crockpot. Start by cooking the chicken in
there and then strip the meat from the bones and add everything else.
Cook according to the bean package, comes out nice too..

Scotty

On Jan 13, 11:23*pm, phaeton > wrote:
> 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?
>
> Thanks.
>
> -J

Here's my favorite crockpot recipe (other than using it for pulled
pork):

“Crockpot Swiss Steak”

(Serves 6)

Ingredients

2 pounds top round steak
1 1/2 C. Flour
1 tsp. Dry mustard
1/2 tsp. Powdered oregano
1 tsp. Salt
1/2 tsp. Black pepper
3 T. Oil

1 28-oz. Can diced tomatoes with juice, divided into thirds (can be
herbed or not, your choice)
1 14-oz. Beef broth
1 medium to large onion, sliced and separated into rings

Cut the meat into small portion sizes (meat pieces will expand during
tenderizing). Mix flour with seasonings, and using a heavy pointed
meat mallet, pound it into the meat pieces, making sure each piece is
throughly tenderized and evenly coated with flour on both sides. Heat
oil in large heavy skillet. Brown each piece of meat quickly, turning
once, and not crowding the skillet. When each piece is done, remove
from skillet and put aside. Empty the can of beef broth into the
crockpot, and put one third of the onion rings on the bottom. Put one
third of the meat pieces in next, and then 1/3 of the tomatoes with
juice. Continue layering, ending with tomatoes.

Cook in crockpot on “low” setting, 6 to 8 hours.

These portions freeze really well, sealed tightly.

N.

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.

On 1/14/2010 00:23, phaeton wrote:
> 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?
>
> Thanks.
>
> -J

Depends on the toughness of the meat. Cubed tough cuts "beef especially"
do really well because they become tender and have a nice "beefy" taste.
More tender cuts tend to disintegrate.

One of my favorites in a crockpot is pork, sauerkraut and potatoes using
"country style ribs" for the pork. It comes out perfect with the meat
being nice and tender but still very intact.

I also like beef barley soup. I typically use cut up beef shank.

On Jan 14, 12:25*pm, George > wrote:
> On 1/14/2010 00:23, phaeton wrote:
>
> > 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?
>
> > Thanks.
>
> > -J
>
> Depends on the toughness of the meat. Cubed tough cuts "beef especially"
> do really well because they become tender and have a nice "beefy" taste.
> More tender cuts tend to disintegrate.
>
> One of my favorites in a crockpot is pork, sauerkraut and potatoes using
> "country style ribs" for the pork. It comes out perfect with the meat
> being nice and tender but still very intact.
>
> I also like beef barley soup. I typically use cut up beef shank.

That's actually what I was going to do- pork/sauerkraut/potatoes.
Last time I did that the serving-sized chunks of pork were still pink
in the middle, so this time I was going to cube them or at least cut
them smaller to ensure that they'd be fully cooked and tender.
Besides, I prefer eating things that are bite sized anyways. I guess
one could call it masticulatory laziness.

-J

"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?
>

I think it depends on the recipe, how small the pieces are and if you cut up
the entire "big hunk of meat" or used a smaller piece. I have read the
answers here and it seems my answer is a bit of a dissenting view, but I
have seen overcooked meat in the crockpot, cooked on slow for 6 hours.

Debbie

In article . com>,
says...
>
> 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.

With all due respect, they have little use to you. They are very
convenient to those of us who have not the privilege of a professional
chef or the burden of a fussy palate. My 16 bean stew is the favorite of
the whole family. Spiced and cooked with chicken in a tomato stock,
beans, green veggies, and some spices. It's great to have it there in
the winter, or in the freezer as a premade dinner. My wife's beef stew
is a close second... The biggest convenience is one pot, little cleanup
and less fuss during cook times.

On 1/14/2010 13:30, phaeton wrote:
> On Jan 14, 12:25 pm, > wrote:
>> On 1/14/2010 00:23, phaeton wrote:
>>
>>> 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?
>>
>>> Thanks.
>>
>>> -J
>>
>> Depends on the toughness of the meat. Cubed tough cuts "beef especially"
>> do really well because they become tender and have a nice "beefy" taste.
>> More tender cuts tend to disintegrate.
>>
>> One of my favorites in a crockpot is pork, sauerkraut and potatoes using
>> "country style ribs" for the pork. It comes out perfect with the meat
>> being nice and tender but still very intact.
>>
>> I also like beef barley soup. I typically use cut up beef shank.
>
> That's actually what I was going to do- pork/sauerkraut/potatoes.
> Last time I did that the serving-sized chunks of pork were still pink
> in the middle, so this time I was going to cube them or at least cut
> them smaller to ensure that they'd be fully cooked and tender.
> Besides, I prefer eating things that are bite sized anyways. I guess
> one could call it masticulatory laziness.
>
> -J

I haven't noticed the pinkness you described and typically I just leave
the entire "rib" intact.

Nothing wrong with bite sized food. That is pretty much the typical
Chinese food presentation.

"brooklyn1" wrote

> Anyone tells me that they are happy with stew produced
> by a crockpot I'll show you a certifiable TIADer.

Thats because you don't know how to use one. The tool is not at fault, the
user of the tool is.

On 1/14/2010 18:31, cshenk wrote:
> "brooklyn1" wrote
>
>> Anyone tells me that they are happy with stew produced
>> by a crockpot I'll show you a certifiable TIADer.
>
> Thats because you don't know how to use one. The tool is not at fault,
> the user of the tool is.
>
+1, doesn't know how to use one so everyone else must be stupid..

> >> Anyone tells me that they are happy with stew produced
> >> by a crockpot I'll show you a certifiable TIADer.


What's a TIADer?

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.

I could cook briskets or pork ribs and sauerkraut in a pan on the
stove too, but since I go to school and work 10 hour days, I don't
always have a solid hour or two to devote to it. I can however, find
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.

I don't understand cooking oatmeal in one, personally, but I'm sure
you've got your reasons too.

-J

George wrote:
>cshenk wrote:
>> "brooklyn1" wrote
>>
>>> Anyone tells me that they are happy with stew produced
>>> by a crockpot I'll show you a certifiable TIADer.
>>
>> Thats because you don't know how to use one. The tool is not at fault,
>> the user of the tool is.
>>
>+1, doesn't know how to use one so everyone else must be stupid..

See, put out the bait and the TIADers bite. LOL-LOL

"George" wrote
> cshenk wrote:
>> "brooklyn1" wrote

>>> Anyone tells me that they are happy with stew produced
>>> by a crockpot I'll show you a certifiable TIADer.

>> Thats because you don't know how to use one. The tool is not at fault,
>> the user of the tool is.

> +1, doesn't know how to use one so everyone else must be stupid.

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 original query asked if you could cut the meat bitesized. The answer is
yes but cooking time will shift. Crockpots excel at making the cheapest
tough cuts, soft with long slow heat cookery. Beef skirt steak made to soup
is absolutely fantastic if done the long slow way.

Sheldon mentions 'constantly have to tend it'. He's probably lifting the lid
off every 30 mins for 10 or so and treating it like a stove top item?

One trick/difference is you 'spice twice' with the longer cooking recipes.
A load at the start of the herbs and such, then adjust about 2 hours before
serving if you want 'spicy' foods. While I consider this fricking obvious
after so many years, some get confused that a spice/additive after 24 hours
cooking, needs a boost.

The tool is not at fault. The user of the tool is.

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).
Tossed 1/3 cup or so water in there. Let it soften it all up. Turned it
off and let cool then used a spoon to peel the good stuff off the shell.
Added stock and put it in the blender. Added butter, spices and put some in
the small crockpot. Family ate it all up before I got any. Grrr.

I put baked apples together for tomorrow but they take about 4 hours so the
liner is in the fridge and Don will fire it off. Granny apples, cored with
cinnimon and honey at the center.

"phaeton" wrote

>> >> Anyone tells me that they are happy with stew produced
>> >> by a crockpot I'll show you a certifiable TIADer.

> What's a TIADer?

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

> I don't understand cooking oatmeal in one, personally, but I'm sure
> you've got your reasons too.

Deleted your specifics but same deal here much of my life. Lack of time or
needing somrthing *all the time* for hungry kids.

cshenk wrote:
>
> "George" wrote
> > cshenk wrote:
> >> "brooklyn1" wrote
>
> >>> Anyone tells me that they are happy with stew produced
> >>> by a crockpot I'll show you a certifiable TIADer.
>
> >> Thats because you don't know how to use one. The tool is not at fault,
> >> the user of the tool is.
>
> > +1, doesn't know how to use one so everyone else must be stupid.
>
> 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.

<snip>

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

"Pete C." > wrote>
> cshenk wrote:

>> '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.
>
> <snip>
>
> "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.

"cshenk" > wrote in :

> "brooklyn1" wrote
>
>> Anyone tells me that they are happy with stew produced
>> by a crockpot I'll show you a certifiable TIADer.
>
> Thats because you don't know how to use one. The tool is not at fault,
> the user of the tool is.
>
>



And when the user ("brooklyn1") is a tool to start with............


I've used my two crockpots for many and varied things.

Cooked a pickled pork in one, did some chilli-con-carne in the other. Cooked
whole chickens in them, casseroles, curries............ Mmmmmmmmmmmmmmmm,
talking about this has got me wanting a nice slow cooked red wine casserole.


--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

"cshenk" > wrote in :


>
> 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


But.... apart from a cereal killer (nyuk, nyuk!!) with an axe ........
what's a "Mother Hubbard"??


> Tossed 1/3 cup or so water in there. Let it soften it all
> up. Turned it off and let cool then used a spoon to peel the good stuff
> off the shell. Added stock and put it in the blender. Added butter,
> spices and put some in the small crockpot. Family ate it all up before I
> got any. Grrr.
>
> I put baked apples together for tomorrow but they take about 4 hours so
> the liner is in the fridge and Don will fire it off. Granny apples,
> cored with cinnimon and honey at the center.
>
>


Mmmmmmmmmmmmmmmmmmmmm, baked apples. Don't forget the brown sugar and
butter in the middle as well!!

--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

"Pete C." > wrote in
ter.com:

>
> cshenk wrote:
>>
>> "George" wrote
>> > cshenk wrote:
>> >> "brooklyn1" wrote
>>
>> >>> Anyone tells me that they are happy with stew produced
>> >>> by a crockpot I'll show you a certifiable TIADer.
>>
>> >> Thats because you don't know how to use one. The tool is not at
>> >> fault, the user of the tool is.
>>
>> > +1, doesn't know how to use one so everyone else must be stupid.
>>
>> 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.
>
> <snip>
>
> "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.

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

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



--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

"cshenk" > wrote in :

> "Pete C." > wrote>
>> cshenk wrote:
>
>>> '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.
>>
>> <snip>
>>
>> "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.
>
>


Eggzackree!!

I just mentioned smoked chicken....... and it's got me thinking what sort
of dish I could do that would involve a whole smoked chicken in the
crockpot.

Maybe couscous on the bottom with the chicken on top........ or some rice
with chicken stock and the smoked chicken on top??

Hmmmmmmmmmmmmmmmmmmmmm.

--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

cshenk wrote:
>
> "Pete C." > wrote>
> > cshenk wrote:
>
> >> '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.
> >
> > <snip>
> >
> > "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?

"PeterLucas" > wrote in message
. ..
snip>
> But.... apart from a cereal killer (nyuk, nyuk!!) with an axe ........
> what's a "Mother Hubbard"??
>
snip
> Peter Lucas
> Brisbane
> Australia
A large, dark green, lumpy, very hard skinned, pumpkin.
Janet

"Janet Bostwick" > wrote in
:

>
> "PeterLucas" > wrote in message
> . ..
> snip>
>> But.... apart from a cereal killer (nyuk, nyuk!!) with an axe ........
>> what's a "Mother Hubbard"??
>>
> snip
>> Peter Lucas
>> Brisbane
>> Australia
> A large, dark green, lumpy, very hard skinned, pumpkin.
> Janet
>
>
>


Ahhhhhhhhh, thank you.

All Google references to Mother Hubbard gave me cafes and storylines......
but putting pumpkin after is reveals......

http://www.diaryofalocavore.com/2008...r-hubbard.html

--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

"Pete C." > wrote in
ster.com:

>
> cshenk wrote:
>>
>> "Pete C." > wrote>
>> > cshenk wrote:
>>
>> >> '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.
>> >
>> > <snip>
>> >
>> > "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?
>


http://www.allseasonscatering.com.au...ldmeatsbuffet/

If it's on the menu there, it's got to be for sale somewhere.



And as stated previously, you can go to you local supermarket (well, over
here we can) and buy a whole smoked chicken, in the deli/cold section.


Here's where you can buy one........

http://www.countylinehouston.com/_pr...Smoked_Chicken


http://www.elitefoods.com.au/product...and_diced.html


If you haven't seen any 'cold' (as in deli/fridge) smoked products or even
any cold smoked (as opposed to hot smoked) products around, you're obviously
walking around with a white cane.



--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

PeterLucas wrote:
>
> "Pete C." > wrote in
> ster.com:
>
> >
> > cshenk wrote:
> >>
> >> "Pete C." > wrote>
> >> > cshenk wrote:
> >>
> >> >> '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.
> >> >
> >> > <snip>
> >> >
> >> > "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?
> >
>
> http://www.allseasonscatering.com.au...ldmeatsbuffet/
>
> If it's on the menu there, it's got to be for sale somewhere.
>
> And as stated previously, you can go to you local supermarket (well, over
> here we can) and buy a whole smoked chicken, in the deli/cold section.
>
> Here's where you can buy one........
>
> http://www.countylinehouston.com/_pr...Smoked_Chicken
>
> http://www.elitefoods.com.au/product...and_diced.html
>
> If you haven't seen any 'cold' (as in deli/fridge) smoked products or even
> any cold smoked (as opposed to hot smoked) products around, you're obviously
> walking around with a white cane.

Back to the original post's claim, I have not seen any cold smoked
poultry products for sale anywhere. Previously hot smoked and now cold
products do not count.

"PeterLucas" > wrote in message
...
> "Janet Bostwick" > wrote in
snip
>> A large, dark green, lumpy, very hard skinned, pumpkin.
>> Janet
> Ahhhhhhhhh, thank you.
>
> All Google references to Mother Hubbard gave me cafes and storylines......
> but putting pumpkin after is reveals......
>
> http://www.diaryofalocavore.com/2008...r-hubbard.html
>
> --
> Peter Lucas
> Brisbane
> Australia
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.
http://www.jungseed.com/dp.asp?pID=03610
Janet

On Jan 14, 6:48*pm, "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.

On 1/14/2010 19:32, phaeton wrote:
>
>>>> Anyone tells me that they are happy with stew produced
>>>> by a crockpot I'll show you a certifiable TIADer.
>
>
> What's a TIADer?

Shelden lives in an imaginary world where his big giant computer brain
carefully analyzes the world and if it doesn't understand something it
tells Shelden to insult folks...
>
> 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.
>
> I could cook briskets or pork ribs and sauerkraut in a pan on the
> stove too, but since I go to school and work 10 hour days, I don't
> always have a solid hour or two to devote to it. I can however, find
> 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 don't understand cooking oatmeal in one, personally, but I'm sure
> you've got your reasons too.
>
> -J
>

On 1/14/2010 19:49, Pete C. wrote:
>
> cshenk wrote:
>>
>> "George" wrote
>>> cshenk wrote:
>>>> "brooklyn1" wrote
>>
>>>>> Anyone tells me that they are happy with stew produced
>>>>> by a crockpot I'll show you a certifiable TIADer.
>>
>>>> Thats because you don't know how to use one. The tool is not at fault,
>>>> the user of the tool is.
>>
>>> +1, doesn't know how to use one so everyone else must be stupid.
>>
>> 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.
>
> <snip>
>
> "Smoked turkey leg"... in a crock pot... It boggles the mind... Can you
> say "liquid smoke"?

I can say "onion soup mix" too but I wouldn't use either industrial
product. Good that you like the result but I prefer meat that was
smoked. Much different and better taste.

"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.)

On Thu, 14 Jan 2010 22:23:13 -0800 (PST), projectile vomit chick wrote:

> On Jan 14, 6:48*pm, "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.

it is true that some other idiots are fond of the phrase.

blake

On Thu, 14 Jan 2010 22:22:32 -0600, Pete C. wrote:

> PeterLucas wrote:
>>
>> "Pete C." > wrote in
>> ster.com:
>>
>>>
>>> cshenk wrote:
>>>>
>>>> "Pete C." > wrote>
>>>> > cshenk wrote:
>>>>
>>>> >> '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.
>>>> >
>>>> > <snip>
>>>> >
>>>> > "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?
>>>
>>
>> http://www.allseasonscatering.com.au...ldmeatsbuffet/
>>
>> If it's on the menu there, it's got to be for sale somewhere.
>>
>> And as stated previously, you can go to you local supermarket (well, over
>> here we can) and buy a whole smoked chicken, in the deli/cold section.
>>
>> Here's where you can buy one........
>>
>> http://www.countylinehouston.com/_pr...Smoked_Chicken
>>
>> http://www.elitefoods.com.au/product...and_diced.html
>>
>> If you haven't seen any 'cold' (as in deli/fridge) smoked products or even
>> any cold smoked (as opposed to hot smoked) products around, you're obviously
>> walking around with a white cane.
>
> Back to the original post's claim, I have not seen any cold smoked
> poultry products for sale anywhere. Previously hot smoked and now cold
> products do not count.

but putting hot- or cold-smoked turkey legs in a crockpot does not
magically summon liquid smoke.

blake

blake murphy wrote:
>
> On Thu, 14 Jan 2010 22:22:32 -0600, Pete C. wrote:
>
> > PeterLucas wrote:
> >>
> >> "Pete C." > wrote in
> >> ster.com:
> >>
> >>>
> >>> cshenk wrote:
> >>>>
> >>>> "Pete C." > wrote>
> >>>> > cshenk wrote:
> >>>>
> >>>> >> '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.
> >>>> >
> >>>> > <snip>
> >>>> >
> >>>> > "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?
> >>>
> >>
> >> http://www.allseasonscatering.com.au...ldmeatsbuffet/
> >>
> >> If it's on the menu there, it's got to be for sale somewhere.
> >>
> >> And as stated previously, you can go to you local supermarket (well, over
> >> here we can) and buy a whole smoked chicken, in the deli/cold section.
> >>
> >> Here's where you can buy one........
> >>
> >> http://www.countylinehouston.com/_pr...Smoked_Chicken
> >>
> >> http://www.elitefoods.com.au/product...and_diced.html
> >>
> >> If you haven't seen any 'cold' (as in deli/fridge) smoked products or even
> >> any cold smoked (as opposed to hot smoked) products around, you're obviously
> >> walking around with a white cane.
> >
> > Back to the original post's claim, I have not seen any cold smoked
> > poultry products for sale anywhere. Previously hot smoked and now cold
> > products do not count.
>
> but putting hot- or cold-smoked turkey legs in a crockpot does not
> magically summon liquid smoke.
>
> blake

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

On Thu, 14 Jan 2010 22:23:13 -0800 (PST), projectile vomit chick
> wrote:

>On Jan 14, 6:48*pm, "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.

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.

"Pete C." > wrote in
ter.com:

>
> blake murphy wrote:
>>
>> On Thu, 14 Jan 2010 22:22:32 -0600, Pete C. wrote:
>>
>> > PeterLucas wrote:
>> >>
>> >> "Pete C." > wrote in
>> >> ster.com:
>> >>
>> >>>
>> >>> cshenk wrote:
>> >>>>
>> >>>> "Pete C." > wrote>
>> >>>> > cshenk wrote:
>> >>>>
>> >>>> >> '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.
>> >>>> >
>> >>>> > <snip>
>> >>>> >
>> >>>> > "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?
>> >>>
>> >>
>> >> http://www.allseasonscatering.com.au...ldmeatsbuffet/
>> >>
>> >> If it's on the menu there, it's got to be for sale somewhere.
>> >>
>> >> And as stated previously, you can go to you local supermarket (well,
>> >> over here we can) and buy a whole smoked chicken, in the deli/cold
>> >> section.
>> >>
>> >> Here's where you can buy one........
>> >>
>> >> http://www.countylinehouston.com/_pr...Smoked_Chicken
>> >>
>> >> http://www.elitefoods.com.au/product...and_diced.html
>> >>
>> >> If you haven't seen any 'cold' (as in deli/fridge) smoked products
>> >> or even any cold smoked (as opposed to hot smoked) products around,
>> >> you're obviously walking around with a white cane.
>> >
>> > Back to the original post's claim, I have not seen any cold smoked
>> > poultry products for sale anywhere. Previously hot smoked and now
>> > cold products do not count.
>>
>> but putting hot- or cold-smoked turkey legs in a crockpot does not
>> magically summon liquid smoke.
>>
>> blake
>
> 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.


http://en.wikipedia.org/wiki/Smoking_%28cooking%29

"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.


And now (I'll bet my left nut on this one) you'll say that it doesn't mention
turkey. Won't you?

So, if they can cold smoke Pork, Beef, Chicken and Fish, you don't think that
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!!



--
Peter Lucas
Brisbane
Australia

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

Edmund Burke.

"blake murphy" > wrote in message
. ..
> On Thu, 14 Jan 2010 22:23:13 -0800 (PST), projectile vomit chick wrote:
>
>> On Jan 14, 6:48 pm, "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.
>
> it is true that some other idiots are fond of the phrase.
>
It's so fitting that vomitous adores Sheldon.

Janet Bostwick wrote:
> "PeterLucas" > wrote in message
> . ..
> snip>
> > But.... apart from a cereal killer (nyuk, nyuk!!) with an axe ........
> > what's a "Mother Hubbard"??
> >
> snip
> > Peter Lucas
> > Brisbane
> > Australia
> A large, dark green, lumpy, very hard skinned, pumpkin.
> Janet

Please do not respond to the pathetic stalker troll.

--
Peter Lucas
Brisbane
Australia

If we are not meant to eat dick,
why are they made of meat?

"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).

>> Tossed 1/3 cup or so water in there. Let it soften it all
>> up. Turned it off and let cool then used a spoon to peel the good stuff
>> off the shell. Added stock and put it in the blender. Added butter,
>> spices and put some in the small crockpot. Family ate it all up before I
>> got any. Grrr.
>>
>> I put baked apples together for tomorrow but they take about 4 hours so
>> the liner is in the fridge and Don will fire it off. Granny apples,
>> cored with cinnimon and honey at the center.

> 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. 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.