On Tuesday, October 27, 2015 at 11:39:25 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > Our electricity is around $.34 a kWh. Hee hee. My guess is an oven will
> > use around 1 kW/hour @ 300 degrees. That's just my whacky guess. The truth
> > is that I don't use the oven much because it's such a hassle to fire it
> > up. I prefer to use the toaster oven. I have a crock pot cooker but it's
> > still in the box. I'll probably re-gift this holiday season. God bless you
> > Father Christmas!
>
> You told me you were going to use it ... harrumph!!!
>
> --
> http://www.helpforheroes.org.uk/shop/

Your memory is of the highest caliber - how unfortunate!

On 2015-10-28 18:07:32 +0000, ImStillMags said:

> On Wednesday, October 28, 2015 at 8:46:18 AM UTC-7, gtr wrote:
>> On 2015-10-26 20:26:13 +0000, gtr said:
>>
>>> I've never done pulled pork, and few dishes in my new slow cooker. I
>>> don't know why I picked it this dish, but I did. Picked up a 4-lb pork
>>> shoulder and snooped on the net for recipes.
>>
>> It was sublime. I used a half cup each of soy and sake with a tbs of
>> sugar, and one heaping tablespoon each of Spanish paprika and Dijon
>> mustard. Plopped it on fat slices of onion, which I also put atop the
>> thing.
>>
>> I'm amazed I never did this before. But I will certainly be doing it
>> again. I assume what many have said--it hardly matters what you put in
>> with the shoulder; whatever flavors you have an affection for at the
>> time. It seems the primary utility is the the juices that you put on
>> the meat when you first eat it.
>>
>> Again, thanks for all the input.
>
> Glad it worked out for you. Sounds yummy. Did you wind up using the
> pressure cooker or the slow cooker?

Slow cooker.

"dsi1" > wrote in message
...
> On Tuesday, October 27, 2015 at 11:39:25 PM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > Our electricity is around $.34 a kWh. Hee hee. My guess is an oven will
>> > use around 1 kW/hour @ 300 degrees. That's just my whacky guess. The
>> > truth
>> > is that I don't use the oven much because it's such a hassle to fire it
>> > up. I prefer to use the toaster oven. I have a crock pot cooker but
>> > it's
>> > still in the box. I'll probably re-gift this holiday season. God bless
>> > you
>> > Father Christmas!
>>
>> You told me you were going to use it ... harrumph!!!
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> Your memory is of the highest caliber - how unfortunate!

Yers. So??

--
http://www.helpforheroes.org.uk/shop/

On Wed, 28 Oct 2015 11:40:54 -0600, Cebolleta >
wrote:

> Even if you love the TJ's stuff, you ought to give it a shot.

Maybe someday, but I don't use BBQ sauce enough to justify the cost.
It's $9.49 + shipping on Amazon. Less at their website, but they make
you give them all your information before they tell you what shipping
will cost and I don't play that game. Thanks

--

sf

sf wrote:
> On Wed, 28 Oct 2015 11:40:54 -0600, Cebolleta >
> wrote:
>
>> Even if you love the TJ's stuff, you ought to give it a shot.
>
> Maybe someday, but I don't use BBQ sauce enough to justify the cost.
> It's $9.49 + shipping on Amazon. Less at their website, but they make
> you give them all your information before they tell you what shipping
> will cost and I don't play that game. Thanks
>

I can't recall what the shipping was last order but the product is
unique enough to be worth the cost, even at Amazon's pricing.

The Isaac's Apple Sauce and the Fire and Brimstone hot sauce are well
worth tossing in if you hanker for a sampler of great tastes.

2 places not quite local to you where it can be found a

2 Results Found
Eggs By The Bay (38.3)
965 Shulman Ave., Santa Clara CA 95050
http://www.eggsbythebay.com
408-394-2471

For Garlic Lovers (84.7)
700 Cannery Row #N, Monterey CA 93940
forgarliclovers.com
831.372.6818

On a day trip or weekend jaunt those might be worth bookmarking.

On Wed, 28 Oct 2015 07:14:15 -0700 (PDT), Nancy2
> wrote:

>BigC, a small rack came with my pot, so the meat isn't resting on the bottom.
>But, when pans don't have a rack that fits, you can twist up pieces of foil into
>solid tubes, space those on the bottom, and use them to keep the meat from
>being directly on the pan or pot surface.
>
>N.

thanks, I'll keep that in mind.

William

On Wed, 28 Oct 2015 16:04:58 -0600, Cebolleta >
wrote:

> sf wrote:
> > On Wed, 28 Oct 2015 11:40:54 -0600, Cebolleta >
> > wrote:
> >
> >> Even if you love the TJ's stuff, you ought to give it a shot.
> >
> > Maybe someday, but I don't use BBQ sauce enough to justify the cost.
> > It's $9.49 + shipping on Amazon. Less at their website, but they make
> > you give them all your information before they tell you what shipping
> > will cost and I don't play that game. Thanks
> >
>
> I can't recall what the shipping was last order but the product is
> unique enough to be worth the cost, even at Amazon's pricing.
>
> The Isaac's Apple Sauce and the Fire and Brimstone hot sauce are well
> worth tossing in if you hanker for a sampler of great tastes.
>
> 2 places not quite local to you where it can be found a
>
> 2 Results Found
> Eggs By The Bay (38.3)
> 965 Shulman Ave., Santa Clara CA 95050
> http://www.eggsbythebay.com
> 408-394-2471
>
> For Garlic Lovers (84.7)
> 700 Cannery Row #N, Monterey CA 93940
> forgarliclovers.com
> 831.372.6818
>
> On a day trip or weekend jaunt those might be worth bookmarking.

Thanks, I will bookmark them. The one in Santa Clara will be easy
enough to do when I'm down in that area with time on my hands.

--

sf

On Wednesday, October 28, 2015 at 9:42:56 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Tuesday, October 27, 2015 at 5:39:22 PM UTC-4, Ophelia wrote:
> >> "gtr" > wrote in message
> >> news:2015102714353558725-xxx@yyyzzz...
> >> > On 2015-10-27 19:35:26 +0000, William said:
> >> >
> >> >> I cooked a 4lb. Boston Butt Roast in the Slow Cooker for 8 hours with
> >> >> zero liquid added, fat side down.
> >> >
> >> > After a few hours in the cooker I gave mine a quarter turn. Are you
> >> > saying you never rolled the thing over?
> >> >
> >> >> At end of cooking, drippings had run
> >> >> out of the roast and accumulated around it in the Crock Pot up to
> >> >> within an inch of the top of the roast. I took the meat out hot and
> >> >> layed it on paper towels to drain, then placed it on a platter to pull
> >> >> it apart with forks. I left the Crock Pot cooling off all night. The
> >> >> next morning I looked in the Crock Pot and it appeared to have 3
> >> >> inches of white lard which resembled parafin. A pork shoulder or
> >> >> Boston Butt Roast is definitely "self basting".
> >> >
> >> > What I bought is labeled both "Boston butt roast" AND pork shoulder.
> >>
> >> <g> It took me a while to work out that US butt is actually Shoulder)
> >>
> >> I could never figure out how you can have a butt on your shoulder ...
> >
> > You can have a butt on your cigarette, too.
>
> Very true and on a gun too)
>
>
> > Wikipedia
> > <https://en.wikipedia.org/wiki/Boston_butt>
> > relates the origin of the term to packing pork shoulder in casks (or
> > butts,
> > as in "a butt of Malmsey"). The cut was called "Boston butt", and then
> > simply "butt".
> >
> > It sounds contrived.
>
The Casa troll wants his sister's giant butt on his face.
> >
> > Cindy Hamilton
>
--Bryan

sf wrote:
> On Wed, 28 Oct 2015 16:04:58 -0600, Cebolleta >
> wrote:
>
>> sf wrote:
>>> On Wed, 28 Oct 2015 11:40:54 -0600, Cebolleta >
>>> wrote:
>>>
>>>> Even if you love the TJ's stuff, you ought to give it a shot.
>>>
>>> Maybe someday, but I don't use BBQ sauce enough to justify the cost.
>>> It's $9.49 + shipping on Amazon. Less at their website, but they make
>>> you give them all your information before they tell you what shipping
>>> will cost and I don't play that game. Thanks
>>>
>>
>> I can't recall what the shipping was last order but the product is
>> unique enough to be worth the cost, even at Amazon's pricing.
>>
>> The Isaac's Apple Sauce and the Fire and Brimstone hot sauce are well
>> worth tossing in if you hanker for a sampler of great tastes.
>>
>> 2 places not quite local to you where it can be found a
>>
>> 2 Results Found
>> Eggs By The Bay (38.3)
>> 965 Shulman Ave., Santa Clara CA 95050
>> http://www.eggsbythebay.com
>> 408-394-2471
>>
>> For Garlic Lovers (84.7)
>> 700 Cannery Row #N, Monterey CA 93940
>> forgarliclovers.com
>> 831.372.6818
>>
>> On a day trip or weekend jaunt those might be worth bookmarking.
>
> Thanks, I will bookmark them. The one in Santa Clara will be easy
> enough to do when I'm down in that area with time on my hands.
>
Outstanding, happy to be of help ;-)

MisterDiddyWahDiddy wrote:
> The Casa troll wants his sister's giant butt on his face.

And you want yours kicked in, can't we work a trade?

sf wrote:
>
> Gary wrote:
>
> > It's bbq sauce using a cider vinegar base. You can pretty much make it
> > using your favorite bbq sauce then adding some cider vinegar to it.
> > The pork will almost look like there's no sauce on it but you can
> > taste it.
>
> I like that idea. Do you do half/half or what?

Depends on the sauce that you are altering. It varies from 1/4
vinegar/sauce - to 1/2 vinegar/sauce. The half and half is usually
too much.

Keep in mind this is just to let someone get an idea if they like this
sauce. If so, make it yourself.

Sauer's makes a sauce that is perfect to add just a little vinegar to.
It's a Virginia based company so they know the sauce recipe well.

Whirled Peas wrote:
>
> Some people use it instead of mayonnaise on sandwiches. Look up
> "schmaltz" for other uses, too.

LOL! That just sounds so wrong!

Thank you for the ideas. Keep in mind though...my chicken fat is not
right from the oven and full of flavor. It's been simmering in water
for hours to make broth and I'm sure most of the flavor has leached
out into the broth. That said, I'm probably better off just tossing
it. Isn't that the "bad for you" fat anyway?

Sqwertz wrote:
> it's not worth saving.
>
> -sw
Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Fri, 30 Oct 2015 10:24:17 -0500, Gary > wrote:

> sf wrote:
> >
> > Gary wrote:
> >
> > > It's bbq sauce using a cider vinegar base. You can pretty much make it
> > > using your favorite bbq sauce then adding some cider vinegar to it.
> > > The pork will almost look like there's no sauce on it but you can
> > > taste it.
> >
> > I like that idea. Do you do half/half or what?
>
> Depends on the sauce that you are altering. It varies from 1/4
> vinegar/sauce - to 1/2 vinegar/sauce. The half and half is usually
> too much.
>
> Keep in mind this is just to let someone get an idea if they like this
> sauce. If so, make it yourself.
>
> Sauer's makes a sauce that is perfect to add just a little vinegar to.
> It's a Virginia based company so they know the sauce recipe well.

I'll give it a try with my own or TJ's, whichever comes first -
thanks.

--

sf

Sqwertz wrote:
>
> Fat doesn't lose it's flavor. Fat IS flavor.

I do question that statement. Simmer fat in water and the water will
be flavored. The remaining fat has to be weaker in flavor after that.
Chicken meat is almost flavorless after simmering for hours and I
suspect the fat would be too.

> Chances are that it has
> absorbed the flavors form the other components of the broth. IOW,
> it's more flavorful than when it was in the raw chicken.

No way here. I usually make my chicken broth/stock from only chicken
and water. I use this for recipes and I want it pure, no onion,
carrot, etc. There are no other flavors for it to pick up. I do often
roast my chicken pieces before making stock. (advice from Joseph
Littleshoes). Contrary to others beliefs here, it DOES make a taste
difference.


> But often times that fat from broth picks up undesirable flavors from
> low simmering as stock and it's not worth saving.

I don't see any picking up of undesirable flavors just from low
simmering but I do agree that the leftover fat is not worth saving.
Next time I make some stock, I'll taste the leftover fat. I suspect it
will be nothing but tasteless grease.