Slow Cookers

AndyF16

Try McCanns Steel Cut Irish porridge oats done overnight with milk and cream, and add some ground almonds and chopped tinned peaches to serve - can I apply to become BR's answer to Heston Blumenthal now? 8)

ratsbeyfus

Can you do chips in 'em?

Crapaud

AndyF16 wrote:

Try McCanns Steel Cut Irish porridge oats done overnight with milk and cream, and add some ground almonds and chopped tinned peaches to serve - can I apply to become BR's answer to Heston Blumenthal now? 8)

You'll have to come up with snail porrage first.

AndyF16

I can stick a snail in the top if you want, Mel Sykes/Boddingtons stylee?

I didn't think they had chips in Brighton, all tofu and alfalfa shoots ain't it? You'd have to brown the spuds first though

ratsbeyfus

AndyF16 wrote:

I didn't think they had chips in Brighton, all tofu and alfalfa shoots ain't it? You'd have to brown the spuds first though

Pur-lease 'tofu' (BTW it's pronounced 'tofu', not 'tofu') is soooooooooooo last Wednesday. I'll have you know that 'chips' are the new 'potato skins' which were the new 'fries' which were the old 'chips'. Fashion moves in cycles.

giant_man

Been using one for years, very good they are too. Save so much time when you come home from work, and there's something hot and good in your slow cooker. Mnnnnnn ......

Maurice Thepity

We've been using one for years. Particularly for Sunday roast, we've got a pressure cooker for the potatoes and vegetables; so fifteen minutes after getting home we can be sitting down to eat.

Never thought of rice pudding or porridge though; have to give that a go.

I put Vlaamse Stoofvlees into Google but the recipes were all in Flemish.

AndyF16

:arrow:

Maurice Thepity wrote:

I put Vlaamse Stoofvlees into Google but the recipes were all in Flemish.

I'm more than happy to post it or PM it - it does involve browning your meat* though, so will surely draw ridicule from some quarters

* Do not say this sentence to yourself over and over, or think about it too much :shock:

d87heaven

Not sure the missus would like it if I told her I needed to brown my meat before every meal :shock:

Warwickshire Whizzer

Love mine.

Never bother with all the browning your meat prep that comes in the books, chuck it all in and leave it everytime.

Beef in beer is my fave.

Big beef chunks, couple pints of ale (see favourite ale thread), mushrooms, shallots, oxo cubes, marmite, whatever else you fancy.

An hour on high to get the fat and alcohol going then low until you can be bothered to eat. Lovely.