The Crockpot/slow cooking thread.

[Joe 90]

^chitty: be the change that you want to be

Cheers Katie.

[Joe 90]

- I sometimes enjoy seeing your experiments in the kitchen!

Nicely worded, yeah me too...sometimes

[Edmond]

You'll never get a Thai/Lao women freezing, microwaving batch cooking.

Not all prefer batch cooking meth, Joe.

No need to tar the females of an entire populace based on your own poor choices while here on holiday.


Edith does often take a chili con carne that I've batched up in the deep freeze, and batches up her own ragu once or twice a year. Delicious that it is. :-)

[Joe 90]

OK trustful kid, whatever you say

You do know that no one respects you or particularly likes you on here??

[Joe 90]

No need to tar the females of an entire populace

You beat Ciz to it,congratulations.

[Edmond]

congratulations

Thank you very much.

[cyrille]

You beat Ciz to it,congratulations.

Christ, did this drunken buffoon post anything without mentioning me yesterday?

Top Tip: Don't marry a meth head.

[BLD]

That's a very small niggle compared to all the shit you've been through.

I'd take that on the chin coz it makes her happy cooking fresh every day plus it saves you a job.

You'll never get a Thai/Lao women freezing, microwaving batch cooking.

That's a job for you mate.

Yes that's true. I keep forgetting about the cultural differences when it comes to food, for me it's just fuel. Something that needs to be done but to her it's an asian thing. There's never any space in the freezers anyway

[hallelujah]

Yes that's true. I keep forgetting about the cultural differences when it comes to food, for me it's just fuel. Something that needs to be done but to her it's an asian thing. There's never any space in the freezers anyway

To be honest, I've only ever met a handful of westerners who feel this way.

It's one of the great joys in life and something to be enjoyed to the fullest.

And that's what I'll be doing this weekend!

[Joe 90]

Not all prefer batch cooking meth, Joe.

Family comments, tut, tut.

Isn't that a jailing offence?

Top Tip: Don't marry a meth head.

[Edmond]

jailing

My usual cell or one without poop on the walls?

[Joe 90]

Back on topic!

Chitty's Crockpot Chilli Changster Creation!

1kilo of steak mince, 1 onion, 1 tin of cooked red kidney beans,1 bulb of garlic, loads of chilli, paprika, tomatoes, pepper and smoked paprika.

Simmering and nearly ready for a taste test.

[Texpat]

That shit looks delicious on a large baguette with a cold beer.

[Joe 90]

That shit looks delicious on a large baguette with a cold beer.

Long time no hear!!
Hope you're well.

Just had some in a wrap now I've gone all in with a bowl full now.
Kids can't eat the Burritos quick enough.

[cyrille]

Just had some in a wrap now I've gone all in with a bowl full now.

Fuck's sake - you slung a chilli together.

It's not it's a fuckin knockout.

Not even with a Mancunian wrong un commentating.

[Joe 90]

Couldn't sleep Ciz?

[Edmond]

Cumin? Oregano?

Usually do at least 2 cans of kidney beans per 500 grams of mince.

[DrWilly]

That shit looks delicious on a large baguette with a cold beer.

Yup, looks…

[klong toey]

Should be ready in a few more hours with extra jalapeno.

[david44]

Is that a colostomy curry bag my dear chap or just your hairnet fell in?

[klong toey]

Is that a colostomy curry bag my dear chap or just your hairnet fell in?

No it's I am lazy and can't be arsed to wash up after bag.
https://www.amazon.co.uk/Toastabags-...01MATK7UY?th=1

[Troy]

Batch cook!

Healthy meals ready to go in couple of minutes from the fridge freezer.

I batch cook every Sunday. I used to do it for the freezer so that I had a different meal every day for lunch at work. Nowadays, I batch cook for the week and only freeze if I can't be bothered to eat the same food every lunchtime. Either way, I end up with a variety of meals that I can take from the fridge or freeze for work. Almost every casserole type dish can be frozen at some stage during the cooking process.

Apologies, but no photos for my sausage casserole. I will have to post some pics some day.

Despite being in Germany, I rarely use Wurst, preferring Toulouse Sausage, hot and spicy Chorizo from Spain, and a Sicilian sausage with fennel as my main sausage ingredients. I have about 6 of each that I cut into thirds or quarters and fry off in batches before setting aside.

I then drain excess fat before adding a mirepoix and cook until soft before adding a chopped courgette and some Italian mixed herbs. Throw in a tin of chopped tomatoes and a couple of chopped fresh ones and add a teaspoon of Coleman's mustard powder for some extra flavour. Some tomato puree and chopped sundried tomatoes to help thicken and add more flavour is also worthwhile. Next put the sausages back in and add a couple of cloves of garlic with a bunch of fresh Basil.

Let it cook away for at least an hour, while you wash some new potatoes and fresh broccoli and cook separately. I serve up with crusty bread and throw the spuds into the casserole before leaving to cool and bagging for the rest of the week.

Sometimes I add cannelleni beans or similar to bulk it up in the winter, sometimes I change to bell peppers and courgettes, depends what I have in the kitchen at the time.

[bsnub]

Despite being in Germany, I rarely use Wurst, preferring Toulouse Sausage, hot and spicy Chorizo from Spain, and a Sicilian sausage with fennel as my main sausage ingredients. I have about 6 of each that I cut into thirds or quarters and fry off in batches before setting aside.

I then drain excess fat before adding a mirepoix and cook until soft before adding a chopped courgette and some Italian mixed herbs. Throw in a tin of chopped tomatoes and a couple of chopped fresh ones and add a teaspoon of Coleman's mustard powder for some extra flavour. Some tomato puree and chopped sundried tomatoes to help thicken and add more flavour is also worthwhile. Next put the sausages back in and add a couple of cloves of garlic with a bunch of fresh Basil.

Let it cook away for at least an hour, while you wash some new potatoes and fresh broccoli and cook separately. I serve up with crusty bread and throw the spuds into the casserole before leaving to cool and bagging for the rest of the week.

Sometimes I add cannelleni beans or similar to bulk it up in the winter, sometimes I change to bell peppers and courgettes, depends what I have in the kitchen at the time.

That sounds fantastic. Proper technique and all.

I will have to post some pics some day.

The peanut gallery will be waiting.

[Joe 90]

Hey Snubbles, the only thing you slowcook is that triple cheese burger in your lower intestine

[bsnub]

Hey Snubbles, the only thing you slowcook is that triple cheese burger in your lower intestine

Oh my. On the rotgut again, are we? Almost 2am there.