The Crockpot/slow cooking thread.

[helge]

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

Really ?

Your imaginary Rolex is wrong again

[Joe 90]

I hope the car wash doesn't dock his wages for being late in the morning..

[bsnub]

Your imaginary Rolex is wrong again

I hope the car wash doesn't dock his wages for being late in the morning..

A pair of drunken clowns.

[Edmond]

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.

Nice n handy.

We generally keep it to the big three.

Chili con carne.
Chicken curry.
Bolognese.

It's not really the place for warming stews and casseroles, and we're not really into stodgy potatoes and/or heavy meals.

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.

Lubbly.

[cyrille]

Sadly, either unavailable or very, very expensive in these parts.

[Edmond]

Probably cheaper to fly to Germany and Spain to do the weekly shopping.

[Troy]

^ & ^^
Yes, apologies, it is more of a winter comfort food for those not currently in Thailand.

I fly back to Thailand tomorrow and will be sticking to stir fries and salads in the current hot climate. Duck stir-fry with noodles and a very cold Singha will be most welcome on arrival.

[cyrille]

a very cold Singha will be most welcome on arrival.

And welcome to it you definitely are.

[DrWilly]

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

oh boy…has he passed out yet?

[Edmond]

Wait now just a danged minute.



You live in Germany and you're pining for a Singha?

[Troy]

^ I'll be in Thailand and need something to quench my thirst in the heat.

To be honest, I prefer English bitters to German Pils or Helles. There is a lot more variation with the hop mixtures in the UK. Weißbier has a little more variation than the other German beers but I only drink it occasionally.

[Reg Dingle]

Despite being in Germany, I rarely use Wurst, preferring Toulouse Sausage, hot and spicy Chorizo from Spain, and a Sicilian sausage

a very cold Singha will be most welcome on arrival.

What kind of spicy sausage are you getting down you in Thailand, Troy?

[Troy]

^ I really enjoy the local spicy sausages made in a village just north of Wanonniwaht. They are not too greasy and have lots of flavour. Not really suitable for a casserole though.

[BLD]

I think there's a thread here somewhere that DD posted about Thai sausages. ? In Perth we've found the thai sai krok I think they call em and a lao bird who makes an excellent luang prabang sausage.good stuff

[cyrille]

Chiang Mai is, as seeking asylum never tires of mentioning, a sausage Mecca.

Sai Oua has to be, surely, the tastiest porcine comestible in the land.

With peanuts and ginger.

Add star fruit.

[DrWilly]

Yes. You had me until you mentioned star fruit. Do you mean mixed into the sausage or served as a side?

[helge]

I really enjoy the local spicy sausages made in a village just north of Wanonniwaht.

Still got the "Black Vases" outside some restaurants up in Nakon(don't leave your black dog unattended) Sawan ?

Spicy sausages, eh ?

[cyrille]

Well, as long as you keep yourself amused...

Can't be easy.

[helge]

Well, as long as you keep yourself amused...

Can't be easy.

You don't find it amusing that some northern provinces, including Chiang Mai, like to chew on dogs ?


Has it become a secret ? Or don't you get out much, Grumpy ?

[Troy]

^ Sakon Nakhon province is definitely dog eating country, but it has lost its popularity where I am, at least it has compared to 10 years ago. There was a crackdown a little while ago and I guess the market went quiet. Keeps the strays off the streets and better than rat.

The sausages I referred to have no dog meat. They are pork, I can reassure you of that.

[Edmond]

While I'm sure they're all just bursting with taste and flavour, I'm far too fussy to chomp into a Thai sausage. (leave it tomcat)

They put ribbons of intestines and poopshoots into their soups for cwying out loud. I shiver at the thought of what they grind up to fill their sausages.