slow cooking

Holy shit!

I just got a slow cooker in the mail today. It was a wedding present!

So fucking pumped!

i dont like em

  On 9/20/2010 at 5:26 PM, keltoi said:

  On 9/20/2010 at 5:19 PM, jules said:

  On 9/20/2010 at 3:51 PM, keltoi said:

not sure if i can get chipotles in adobo sauce, i'll need to check.

 

 

i wonder how much shipping would be from here? can you ship food overseas?

 

dunno. it's just soemthing i've never seen in the supermarket. i'll have a better look. if i can't get them i found a recipe for making adobo sauce and i can use some other chilies.

these guys ship internationally. i really wouldn't sub out the chipotles in that recipe, its pretty key.

http://www.mexgrocer.com/1723.html

  On 9/20/2010 at 11:58 PM, jules said:

  On 9/20/2010 at 5:26 PM, keltoi said:

  On 9/20/2010 at 5:19 PM, jules said:

  On 9/20/2010 at 3:51 PM, keltoi said:

not sure if i can get chipotles in adobo sauce, i'll need to check.

 

 

i wonder how much shipping would be from here? can you ship food overseas?

 

dunno. it's just soemthing i've never seen in the supermarket. i'll have a better look. if i can't get them i found a recipe for making adobo sauce and i can use some other chilies.

 

 

these guys ship internationally. i really wouldn't sub out the chipotles in that recipe, its pretty key.

 

 

http://www.mexgrocer.com/1723.html

so on saturday i did a slightly bastardised version of your recipe jules. i had to improvise with the chipotle adobo but after a little research online it seems plenty of UKers are trying to source the stuff... it was suggested on one forum i checked to use a discovery brand sauce called 'smoked jalapeno' or something... i used about 4 tablespoons of this, added chopped red jalapenos(jarred) with 4 tablespoons of the juice from the jar. i also couldn't help myself tweaking a bit more so added half a beer (great excuse for beer at 11am!) and a tablespoon of beef stock granules... apart from that i think i pretty much followed your recipe. i had to water it down a little later on cos it was a bit FIREY for my mrs...

the result? probably the best mexican stylee pulled pork carnitas i've ever had! (admittedly i don't have the array of mexican places to try it that you yanks do) but it was so much better than my favourite take-away's version... the depth of flavours and meat melting tenderness blew me away. i included chorizo in mine (think you said you didn't bother with it?) which added its smokey paprika goodness to the multiple layers of flavour...

threw it all together by 11.30, went out for the day, got back about 6.30 and was welcomed by the most heavenly of smells...

slow cooking is the way forward!

will check out that mexgrocer supplier.

currently got a beef stifado in the slow cooker at home. gonna make some nice lemony greek roast potatoes to go with it too. delicious!

i'm an idiot. i totally forgot about this shop 2 blocks along from my work in glasgow. there's one in edinburgh too apparently...

just back with 4 cans of chipotle en adobo, some 'liquid smoke' and a great booklet of recipes. they have more on their site and deliver throughout mainland UK.

lupepintos

  On 9/27/2010 at 2:06 PM, keltoi said:

  On 9/20/2010 at 11:58 PM, jules said:

  On 9/20/2010 at 5:26 PM, keltoi said:

  On 9/20/2010 at 5:19 PM, jules said:

  On 9/20/2010 at 3:51 PM, keltoi said:

not sure if i can get chipotles in adobo sauce, i'll need to check.

 

 

i wonder how much shipping would be from here? can you ship food overseas?

 

dunno. it's just soemthing i've never seen in the supermarket. i'll have a better look. if i can't get them i found a recipe for making adobo sauce and i can use some other chilies.

 

 

these guys ship internationally. i really wouldn't sub out the chipotles in that recipe, its pretty key.

 

 

http://www.mexgrocer.com/1723.html

 

so on saturday i did a slightly bastardised version of your recipe jules. i had to improvise with the chipotle adobo but after a little research online it seems plenty of UKers are trying to source the stuff... it was suggested on one forum i checked to use a discovery brand sauce called 'smoked jalapeno' or something... i used about 4 tablespoons of this, added chopped red jalapenos(jarred) with 4 tablespoons of the juice from the jar. i also couldn't help myself tweaking a bit more so added half a beer (great excuse for beer at 11am!) and a tablespoon of beef stock granules... apart from that i think i pretty much followed your recipe. i had to water it down a little later on cos it was a bit FIREY for my mrs...

 

the result? probably the best mexican stylee pulled pork carnitas i've ever had! (admittedly i don't have the array of mexican places to try it that you yanks do) but it was so much better than my favourite take-away's version... the depth of flavours and meat melting tenderness blew me away. i included chorizo in mine (think you said you didn't bother with it?) which added its smokey paprika goodness to the multiple layers of flavour...

 

threw it all together by 11.30, went out for the day, got back about 6.30 and was welcomed by the most heavenly of smells...

 

slow cooking is the way forward!

 

will check out that mexgrocer supplier.

awesome man! glad it worked out. i love the creaminess the potatoes add to it. i havent made it with the chorizo yet but i definitely will. so glad you enjoyed it.

  On 9/27/2010 at 2:40 PM, keltoi said:

i'm an idiot. i totally forgot about this shop 2 blocks along from my work in glasgow. there's one in edinburgh too apparently...

 

just back with 4 cans of chipotle en adobo, some 'liquid smoke' and a great booklet of recipes. they have more on their site and deliver throughout mainland UK.

 

lupepintos

you work within spitting distance of my flat.

slow cooking is amazing, but beyond my level of responsibility in remembering ive actually turned it on and not just leaving stuff cooking for like 3 weeks. i like meals that take 30 mins tops

  On 9/27/2010 at 4:50 PM, messiaen said:

  On 9/27/2010 at 2:40 PM, keltoi said:

i'm an idiot. i totally forgot about this shop 2 blocks along from my work in glasgow. there's one in edinburgh too apparently...

 

just back with 4 cans of chipotle en adobo, some 'liquid smoke' and a great booklet of recipes. they have more on their site and deliver throughout mainland UK.

 

lupepintos

 

you work within spitting distance of my flat.

 

 

slow cooking is amazing, but beyond my level of responsibility in remembering ive actually turned it on and not just leaving stuff cooking for like 3 weeks. i like meals that take 30 mins tops

you on great western road?

this took just over 20 mins to throw together, then go off do stuff, come back... eat. so easy.

  On 9/27/2010 at 4:43 PM, jules said:

  On 9/27/2010 at 2:06 PM, keltoi said:

  On 9/20/2010 at 11:58 PM, jules said:

  On 9/20/2010 at 5:26 PM, keltoi said:

  On 9/20/2010 at 5:19 PM, jules said:

  On 9/20/2010 at 3:51 PM, keltoi said:

not sure if i can get chipotles in adobo sauce, i'll need to check.

 

 

i wonder how much shipping would be from here? can you ship food overseas?

 

dunno. it's just soemthing i've never seen in the supermarket. i'll have a better look. if i can't get them i found a recipe for making adobo sauce and i can use some other chilies.

 

 

these guys ship internationally. i really wouldn't sub out the chipotles in that recipe, its pretty key.

 

 

http://www.mexgrocer.com/1723.html

 

so on saturday i did a slightly bastardised version of your recipe jules. i had to improvise with the chipotle adobo but after a little research online it seems plenty of UKers are trying to source the stuff... it was suggested on one forum i checked to use a discovery brand sauce called 'smoked jalapeno' or something... i used about 4 tablespoons of this, added chopped red jalapenos(jarred) with 4 tablespoons of the juice from the jar. i also couldn't help myself tweaking a bit more so added half a beer (great excuse for beer at 11am!) and a tablespoon of beef stock granules... apart from that i think i pretty much followed your recipe. i had to water it down a little later on cos it was a bit FIREY for my mrs...

 

the result? probably the best mexican stylee pulled pork carnitas i've ever had! (admittedly i don't have the array of mexican places to try it that you yanks do) but it was so much better than my favourite take-away's version... the depth of flavours and meat melting tenderness blew me away. i included chorizo in mine (think you said you didn't bother with it?) which added its smokey paprika goodness to the multiple layers of flavour...

 

threw it all together by 11.30, went out for the day, got back about 6.30 and was welcomed by the most heavenly of smells...

 

slow cooking is the way forward!

 

will check out that mexgrocer supplier.

 

 

awesome man! glad it worked out. i love the creaminess the potatoes add to it. i havent made it with the chorizo yet but i definitely will. so glad you enjoyed it.

the potatoes soak up so much of the flavours. so good... i'd never had the red ones before.

i'm sure it'd be great without the chorizo but i'd def recommend adding it... it's so soft and smokey/juicy!

hmmn left overs when i get home tonight!

have you found a good pulled pork recipe yet?

im slow in cooking enough already so i dont think i need a slow cooker. when they say what to take time i always double it im so slow in cooking. plus today when i was cooking i was cutting up a chili pepper and then i touched in my eye and it really hurt and turned red

that's not cool, are you sure that you're from coolville ?

Cooking, 800% slower

Stifado (served 4-5 so you'll need a big cooker)

1Kg lean beef - cubed.

500g baby shallot onions - peeled.

1 large onion chopped.

1 large juicy tomato - chopped.

2 table-spoons of tomato paste.

1/2 nutmeg crushed (put it into a bag and hit it with a rolling pin!)

1 cinnamon stick and 3 cloves.

4 garlic cloves - finely chopped.

1 vegetable stock cube (optional)

Rosemary sprig or two.

1 small wineglass of extra-virgin olive oil.

1 glass of red or white wine.

2 table-spoons of vinegar.

Fresh coarsely ground black pepper and salt.

Seal the beef and then chuck it all in the cooker. veggies at bottom, meat at top. Add about a pint of water (so it covers the veggies but not the meat, about half way up. Once it's done I take the lid off and leave it LOW so that it cools slightly and so that the sauce is nice and thick.

  On 9/30/2010 at 2:00 AM, jules said:

have you found a good pulled pork recipe yet?

not yet. i think i might do some honey ribs at the weekend. or maybe something with beef.

cut to five years time, keltoi has a proper US made bbq oven and smoker/is running competitions the length and breadth of scottyland./makes the best pork spare ribs you've ever tasted.

i kannee wait. *licks lips avatar*

My favorite slow cook recipe is: 4 parts spinach, 3 parts black beans, 1.5 parts lima beans

Serve in diapers with a sprinkle of creamy corn.

  On 9/30/2010 at 11:02 AM, delet... said:

cut to five years time, keltoi has a proper US made bbq oven and smoker/is running competitions the length and breadth of scottyland./makes the best pork spare ribs you've ever tasted.

 

i kannee wait. *licks lips avatar*

  On 9/20/2010 at 3:51 PM, keltoi said:

not sure if i can get chipotles in adobo sauce, i'll need to check.

Are in or near Edinburgh? Lupe Pintos in Tollcross (Home St./ Leven St.?) might be good.

EDIT: Beat me to it.

i kind of made this up at the weekend...

chinese style(?) honey & garlic ribs. (3/5 - needs some tweaking)

1 dozen pork ribs

8 table spoons honey

1 large onion finely chopped

4 cloves garlic finely chopped

4 table spoons dark soy sauce

2 table spoons worscestershirecestershirester sauce

2 table spoons sezchuan(sp?) chilli oil

1 pint beef stock

salt to taste

brown ribs in sesame oil for maybe 10 mins and throw in the slow cooker... add a little butter to the same pan and sweat down the onions and add a little sugar to almost caramelise them... add the garlic for the last couple of minutes, then throw in over the ribs... mix all the other ingredients and pour in to just cover the ribs... cook on high for 5 hours... remove the ribs (cover in foil) and leave the sauce on high without lid for further half hour to reduce and thicken and get nice and sticky. add salt and more chilli oil to taste.

served as a side dish with a mixture of sezchuan spicy pork, lamb & leek and prawn dumplings, stir fried baby corn and green beans with dipping oils (sezchuan chilli, soy, chinese vinegar)

was sweet, sticky and delicious accompanyment to the dumplings, dipping vinegar, etc.

next time i'd get better quality baby back ribs from the butcher instead of the big cheap-ass supermarket ones i used... maybe more soy, more sugar and maybe some treacle or molasses for a thicker, blacker, syrupy sauce. and more chilli oil kick!

obviously pics would have been good but i couldn't be arsed.

Man. I seriously just got some REALLY intense, painful heartburn, just from WATCHING youtube videos of people making BBQ pulled pork in their slow cookers. I didn't even have dinner tonight.

Fuck. I'm a pussy.

I'm currently half-way through slow-cooking a 7 lb pork shoulder. I made my own dry rub that has kosher salt, brown sugar, paprika, cumin, mustard, chili powder, onion powder, garlic powder, cayenne, white pepper, black pepper and maybe some other stuff.

I put about a half cup of apple juice with a little water and liquid smoke in the bottom. I'm cooking it on low for 8.5 hours and filming it (with time-lapses at 1 frame every 20 seconds) to possibly make a YouTube cooking video. I basically improvised the recipe based on about 12 other YouTube videos I watched (it was my research... which literally gave me heartburn). I gotta say, it smells pretty awesome right now.

I plan to have a few pals over and serve up some sandwiches with some Bone Suckin Sauce.

beautiful, cant wait to watch that.

  On 9/27/2010 at 2:19 PM, jhonny said:

currently got a beef stifado in the slow cooker at home. gonna make some nice lemony greek roast potatoes to go with it too. delicious!

after reading that boeuf bourgignon recipe, i have a bit of a stifado myself.